Study on in vitro propagation of Sophora tonkinensis Gagnep through stem node culture

In the present study, authors propagated Sophora tonkinensisGagnep plants using stem nodal culture. The results indicated that on MS medium supplemented with 30 g/l sucrose, 5.5 g/l agar, 200 ml/l coconut water, 1 g/l activated charcoal, 0.75 mg/l TDZ shoots proliferated from stem segments have the best count and height of shoots. The most appropriate medium for multiplication of shoots was the MS medium supplemented with 30 g/l sucrose, 5.5 g/l agar, 200 ml/l coconut water, 1 g/l activated charcoal, 0.75 mg/l TDZ, 0.5 mg/l IBA, 2.0 g/l peptone, 30 g/l carrot puree, pH 5.5 with the results of 20.60 shoots/explant, shoot height of 3.75 cm and 4.6 leaves/shoot after 8 weeks of culture. Root formation of shoots carried out on the MS medium supplemented with 30 g/l sucrose, 5.5 g/l agar, 200 ml/l coconut water, 1 g/l activated charcoal, 1.0 mg/l αNAA gave the best result. In the nursery, a mixture of humus + coconut fiber powder (70:30 ratio) was regarded as the best substrate due to the high survival rate of plantlets (92%) and healthy plantlets (10.30 cm high with 7.2 leaves and 4.3 new roots/a plantlet) at 10 weeks after planting

EFFECT OF TEMPERATURE ON THE CHANGE IN THE SURFACE TENSION COEFFICIENT OF VEGETABLE PUREES

При применении инновационных способов производства пищевых продуктов, например ультразвуковой кавитационной обработки, для управления параметрами ультразвукового воздействия необходима предварительная информация об исходных свойствах обрабатываемой среды – теплопроводности, плотности, вязкости, дисперсности, поверхностном натяжении, которой, особенно для пищевых продуктов, пока еще недостаточно. Цель настоящей работы – экспериментально установить влияние температуры на величину коэффициента поверхностного натяжения образцов овощных пюре из моркови, тыквы и кабачков, изготовленных на оборудовании технологического стенда по классической технологии. Из образцов предварительно удаляли дисперсную фазу центрифугированием с фактором разделения 8000 g. Супернатант фильтровали через складчатый бумажный обеззоленный фильтр и для образцов фильтрата определяли коэффициент поверхностного натяжения сталагмометрическим методом по ГОСТ 33276–2015 в сравнении с водой. Плотность пюре устанавливали пикнометрическим методом. Для определения влияния температуры на величину поверхностного натяжения образцы овощного пюре нагревали на водяной бане до 25 и 35°С. Установлено, что для всех исследованных образцов овощных пюре величина коэффициента поверхностного натяжения практически в два раза превышает значение аналогичного показателя для воды. Для математического описания зависимости коэффициента поверхностного натяжения от температуры в образцах овощных пюре использовали эмпирическую формулу Катаямы–Гуггенгейма. Установлено, что изменение коэффициента поверхностного натяжения овощных пюре под влиянием температуры практически не зависит от таксономической принадлежности исходного сырья и начальной текучести продукта. Поэтому при практическом использовании установленную зависимость необходимо исследовать отдельно для каждого вида овощного пюре. Зависимости коэффициентов поверхностного натяжения образцов кабачкового и морковного пюре от температуры практически идентичны. Наиболее выражено влияние температуры на коэффициент поверхностного натяжения тыквенного пюре, что указывает на очевидную необходимость стабилизации температуры технологического процесса для сохранения условий, не выходящих за границы оптимума его реализации. When using innovative methods of food production, for example ultrasonic cavitation treatment, to control the parameters of ultrasonic exposure, preliminary information about the initial properties of the treated medium – thermal conductivity, density, viscosity, dispersion, surface tension is necessary. The purpose of this work is to experimentally establish the effect of temperature on the value of the surface tension coefficient of samples of vegetable purees from carrots, pumpkins and zucchini made on the equipment of the technological stand. The dispersed phase was previously removed from the samples by centrifugation with a separation factor of 8000 g. The supernatant was filtered through a folded paper decontaminated filter and the surface tension coefficient was determined for the filtrate samples by the stalagmometric method according to GOST 33276–2015 in comparison with water. The density of the puree was set pycnometrically. To determine the effect of temperature on the value of surface tension, samples of vegetable puree were heated in a water bath to 25 and 35°C. It was found that for all the studied samples of vegetable purees, the value of the surface tension coefficient is almost twice the value of the same indicator for water. The Katayama–Guggenheim empirical formula was used to mathematically describe the dependence of the surface tension coefficient on the temperature in the samples of vegetable purees. It is established that the change in the surface tension coefficient of vegetable purees under the influence of temperature practically does not depend on the taxonomic affiliation of the raw material and the initial fluidity of the product. Therefore, in practical use, the established dependence should be investigated separately for each type of vegetable puree. The temperature dependences of the surface tension coefficients of zucchini and carrot puree are almost identical. The influence of temperature on the surface tension coefficient is most pronounced in pumpkin puree, which indicates the obvious need to stabilize the temperature of the technological process in order to maintain conditions that do not exceed the optimal limits of its implementation.

Gluten-free oil biscuits for school-age children

The research in the field of technology of gluten-free butter biscuits of functional purpose for nutrition of schoolchildren of junior and middle age using rice, millet, corn flour and carrot puree is presented. The quality indicators of biscuit dough and biscuit were investigated, the nutritional value and caloric content of the product were calculated. Experimental studies have shown that with a complete replacement of wheat flour with gluten-free flour of various types, the quality of biscuit dough and biscuit improves: the density of the dough decreases, its effective viscosity decreases, the products have a pleasant pronounced taste and aroma, the correct shape, the porosity of products and their specific volume increase. The developed sample of gluten-free sponge cake in terms of the content of potassium, magnesium, vitamins of groups B, A and E can be attributed to functional foods for schoolchildren's nutrition.

Effect of ultrasonic treatment on sucrose inversion in vegetable and fruit purees

Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental samples of carrot, pumpkin and Apple puree of two types were made – a monocomponent natural puree (without sugar) and puree with the addition of 5% sucrose (by weight). The main part of the study was to study the depth of sucrose inversion in experimental samples, depending on the specified parameters of ultrasound exposure at a frequency of 21.6 kHz for 30 minutes on a laboratory cavitation unit in a flow-through cyclic mode.Results. It was found that in all experimental samples, the amount of total reducing sugars increased significantly compared to the values obtained in control samples that were not subjected to ultrasonic treatment. So, in natural apple puree (without adding sucrose) after ultrasound exposure, an increase in total reducing sugars was detected by 9.3%, and in experimental samples of apple puree with added sucrose – by 10.9%, in relation to control samples, which is 1.2 times higher than in natural puree. In samples of carrot puree (without adding sucrose), the increase in total reducing sugars was 6.7%, and in puree with added sucrose, the increase was 12.2%, which is 1.8 times higher than the inversion in puree without sugar. In samples of pumpkin puree without sugar, the increase in reducing sugars was 4.2%, and in samples with added sucrose – 9.9%, i.e. 2.4 times higher than in samples without sugar.These data allow us to conclude that ultrasound exposure can intensify the inversion of sucrose with an increase in the number of reducing sugars, and this process takes place more deeply in products containing added sucrose.

Getting Yogurt Enriched with Beta-Carotene

The possibility of replacing the milk component in unsweetened drinking yogurt with 15% homogenized carrot puree for the product to be enriched with beta-carotene is considered. This product can be used in the nutrition of athletes, workers associated with harmful working conditions, in children’s nutrition. The work was carried out to determine the organoleptic parameters, the titrated acidity of yogurt, as well as its nutritional value.

Pengaruh Perbandingan Puree Wortel (Daucus carota L.) Dan Terigu Terhadap Karakteristik Roti Tawar

This research was conducted with the to determine the comparative effect of carrot puree and wheat flour on the characteristic of bread and to know of the exact comparison of carrot puree and wheat flour to obtain the best characteristic of bread. The experimental design used was a Randomized Block Design (RBD) with treatment factor ratio of carrot puree and wheat flour that was 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, and 50 %: 50%. The treatment was repeated 3 times to obtain 18 experimental units. Data were analyzed with the Anova test and if the treatment had an effect on the variables then proceeded with the Duncan test. The results showed that the comparison of carrot puree and wheat flour affected the water content, ash content, swelling power, total carotene, color, aroma, texture, taste, pore uniformity, and overall acceptance. Comparison of 30% carrot puree: 70% wheat flour produced the best characteristics of bread with the criteria water content of 16.13%, ash content of 1.37%, loaf volume of 123.65% and total carotene content of 13.01 mg/100 g. Orange color, slightly carrot aroma, soft texture, pore uniformity (uniform) liked and overall acceptance of bread very liked. Keywoards : bread, wheat flour, carrot puree.

Redox properties’ changing in canned products as an effect of citric and ascorbic acids’ addition

Presents the results of investigation for influence of citric and ascorbic acids added to puree from apple, plum, carrot and pumpkin on the reducing capacity index. The concentration of the minor component was varied from 0 to 0.8% for citric acid and from 0 to 120 mg in 100 g for ascorbic acid. Active acidity (pH) and the redox potential (Eh) were determined in the finished products. The reducing capacity index (RH) was calculated by the original method. The presence of a statistically significant effect for the mass fraction of citric acid added to vegetables puree on the reducing capacity index was established. However, the effects for the carrot and pumpkin puree were the opposite. Positive effect was observed for pumpkin puree only, where the target dynamic was occurred until the mass fraction of the minor components in the product become up to 0.1%. The expediency of ascorbic acid addition to pumpkin and fruit puree for positive correction of the reducing capacity index with concentration up to 70-80 mg per 100 g of product was obtained. Further increase in concentration showed a tendency to transfer plateau area in relationship "concentration - RH». For the same reason the maximum effective from the viewpoint of influence on reducing properties of carrot puree mass fraction of ascorbic acid was 15-20 mg per 100 g product.