Пищевые системы最新文献

{"title":"Methodology for the development of identification criteria of stone fruit brandy","authors":"L. N. Krikunova, S. M. Tomgorova, V. A. Zaharova","doi":"10.21323/2618-9771-2023-6-3-409-415","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-409-415","url":null,"abstract":"The need to develop identification criteria for fruit brandy is connected with the prevention of the sale of counterfeit products on the Russian alcohol market. Due to the variety of factors affecting the final product, the solution to this problem requires the use of a methodology based on an integrated approach. The work is devoted to its first stage — the assessment of the influence of the biochemical composition of fruit stone raw materials, as well as various technological factors on the formation of essential (identification) characteristics of products. Fresh fruits of apricots, cherry plums, cherries, dogwood and plums, as well as samples of fermented raw materials were used as objects of research. The biochemical composition of fresh fruits was assessed by the content of sugars, free organic acids, amino acids and pectin substances. It has been found that the values of all main indicators of the biochemical composition varied widely in the samples of initial raw materials. At the same time, significant differences were noted between the types of fruit raw materials in the content of free amino acids (dogwood, cherry plum up to 0.08% and 0.12%, respectively; cherry, plum and apricot up to 0.19–0.30%) and pectin substances (cherry, apricot up to 0.6–0.8%; cherry plum, dogwood, plum up to 1.2–1.3%). The following factors were studied in the work as technological factors: a method of primary processing of raw materials (obtaining pulp or juice extraction); a maceration method — without enzyme preparations and with treatment with enzyme preparations; a fermentation method — without fermentation activators and using fermentation activators. It has been established that the method for primary processing of raw materials affects the concentration of methanol, esters and higher alcohols in fermented raw materials. The use of fermentation activators contributes to an increase in the concentration of higher alcohols and esters in them by almost 2 times, and the use of individual complex enzyme preparations — by 16% and 80%, respectively. It has been shown that the methodology for developing identification criteria for fruit vodkas at the first stage should include an assessment of the physico-chemical composition of initial raw materials and individual technological factors at the stage of preparing them for distillation.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135857336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Possibility of using natural cheeses for pizza production","authors":"G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin","doi":"10.21323/2618-9771-2023-6-3-416-423","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-416-423","url":null,"abstract":"The paper presents the results of studying sensory, physico-chemical, structural-mechanical (rheological) and biochemical indicators as well as functional properties of natural cheeses of various type groups for a possibility of using as a main raw material to produce pizza. Cheeses were produced in the research-and-development shop of the All-Russian Scientific Research Institute of Butter- and Cheesemaking (VNIIMS) and purchased in the retail chain. Sensory indicators (taste and odor, consistency, appearance) and functional properties (shreddability, meltability, blistering, free oil release, browning, stretchability) of cheeses from various groups were assessed by 100-point scale for assessing cheeses for pizza developed in VNIIMS. Shreddability was determined before baking by grinding a cheese sample chilled to a temperature of 4 ± 2 °C using a kitchen food grinder. Cheeses were baked at a temperature of 200 ± 5 °C for 12 min. Meltability was determined by changes in the cheese diameter after high-temperature treatment and stretchability by the “fork test”. It has been found that physico-chemical, structural-mechanical and biochemical indicators of cheeses used as a raw material affected sensory characteristics and functional properties of the final product after baking. The correlation between the fat content, protein mass fraction and active acidity of cheeses and functional properties such as meltability, free oil release, stretchability and shreddability was confirmed with statistical significance. The highest correlation was noted between shreddability, mass fraction of total protein and consistency (correlation coefficients were 0.74 and 0.76, respectively). However, none of the studied cheese types corresponded to the full extent to the targeted functional properties. To produce pizza, it is preferable to use cheeses with cheddaring and thermal-mechanical processing of cheese mass as well as unripened semihard cheeses with low temperature of the second heating that are molded from a layer, and semihard cheeses with high temperature of the second heating.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135854416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The effect of freezing and storage temperature on the stability of the fat emulsion in cream","authors":"E. V. Topnikova, A. A. Afanasyeva, I. A. Gurskiy, A. A. Gryzunov","doi":"10.21323/2618-9771-2023-6-3-424-430","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-424-430","url":null,"abstract":"The article presents the results of a study of frozen cream, the purpose of which was to assess the feasibility of using various freezing and storage modes to obtain a product with a stable fat phase. The objects of the study were cream samples of various fat contents (30%, 40% and 50%). Freezing was carried out at three temperature conditions (–50 °C, —25 °C and –18 °C) followed by storage for 4 months in refrigerators maintaining temperatures of –18 °C, —25 °C and –50 °C. Before and after low-temperature treatment, the state of the fat phase of the cream and the size of ice crystals were assessed using a microscopic method. Destabilization of fat dispersion was determined by the content of destabilized fat. It has been confirmed that with increasing mass fraction of fat in cream, the degree of destabilization increases. The amount of destabilized fat in cream samples with 30, 40 and 50% fat content before freezing was 14.3%, 20.0% and 32.0%, respectively. According to the research results, it has been revealed that when the freezing temperature decreases from –18 °C to –50 °C, there is no noticeable reduction in the amount of destabilized fat. The degree of destabilization decreased when cream was moved from lower to more gentle temperature conditions. At a storage temperature of –18 °C for cream previously frozen at –50 °C and –25 °C, the amount of destabilized fat in the cream was lower by 8.0–14.0% and 20.0–25.0%, respectively, in comparison with samples frozen and stored at the same temperature. When conducting microstructural studies, it has been revealed that freezing at a lower temperature with a change in storage temperature allows obtaining ice crystals with a smoother surface, which cause less damage to the membranes of fat globules.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135855424","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Food security, food waste and food sharing: The conceptual analysis","authors":"V. V. Bakharev, G. Yu. Mityashin, T. V. Stepanova","doi":"10.21323/2618-9771-2023-6-3-390-396","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-390-396","url":null,"abstract":"Authors emphasize that food in the modern world is becoming less accessible due to the present global economic, geopolitical and climatic situation. At the same time a large share of food produced in the world goes to waste. It means that there is a need to implement tools that could provide people with access to food and reduce amount of food waste. Food sharing, a novel tool of collaborative food consumption, can be used to solve this problem. The paper introduces the concept of distributive food sharing and describes its different types. A description of the present state of distributive food sharing in Russia. We state that the environment for development of distributive food sharing in Russia is not favorable. The main conclusion of the article is the need to create conditions for the development of the concept of food sharing to provide those in need with food and minimize waste.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135855420","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isotopic characteristics of Crimean collection wines","authors":"L. A. Oganesyants, A. L. Panasyuk, E. I. Kuzmina, D. A. Sviridov, V. V. Likhovskoy, V. A. Zagoruiko, N. A. Shmigelskaya","doi":"10.21323/2618-9771-2023-6-3-431-436","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-431-436","url":null,"abstract":"Collection wines are a special category of winemaking products, which acquire their unique characteristics during aging. One of the first wine collections in Russia was created in 1833–1835 in the Magarach state establishment, which is now the AllRussian National Research Institute of Viticulture and Winemaking “Magarach”. The large part of the Magarach collection consists of strong wines. These wines were produced by introducing alcohol of different nature (grape, grain, molasses), which was conditioned by the requirements of the legislation that was in force at the moment of production. It was interesting to find out the nature of alcohol that was used for wine alcoholization in the preceding decades. To this end, the method of isotope mass spectrometry was used. In addition, it was necessary to establish whether the values of isotopic characteristics of carbon, oxygen and hydrogen of ethanol of grape origin have changed over the last decades. The objects of the research were 15 samples of Crimean collection wines, one of which was dry wine of the 1982 harvest and 14 strong wines were from harvests of the last century with the oldest wine made from grape of the 1937 harvest. The composition of the stable carbon isotopes of ethanol in the samples was determined using the analytical complex Delta V Advantage. It has been found that the dry wine of 1982 harvest was produced without adding alcohol. Although the age of the drink is more than 40 years, the values of the isotopic characteristics of the elements of ethanol are typical for the modern products made exclusively from grape. Thus, the isotopic characteristics of carbon, oxygen and hydrogen of sugars of grape berry did not change significantly over the studied period. When analyzing strong wines, it has been established that the values of the isotopic characteristics of carbon were in a range of –27.23‰ to –24.13‰ (except one sample with a value of –15.49‰); the corresponding values for oxygen were from 7.21‰ to 17.09‰ and for hydrogen from –270‰ to –216‰. Therefore, for most studied samples, the obtained values of isotopic characteristics of the elements of ethanol were typical precisely for the mixture of grape and grain alcohols.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135855423","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exploring the potential of sprouted soybean and sesame hull to increase nutritional value of ice cream","authors":"A. A. A. El-Maksoud, M. A. Hesarinejad, T. G. Abedelmaksoud","doi":"10.21323/2618-9771-2023-6-3-403-408","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-403-408","url":null,"abstract":"The study aimed to produce nutritionally enhanced ice cream by adding sprouted soybean (SSB) and sesame hulls (SH) at different concentrations to partially replace skimmed milk powder (SMP). The physicochemical, total phenolic content (TPC), antioxidant activity (AOA), and sensory acceptability of ice cream fortified with SSB or SH were evaluated. The ice cream containing 15% SSB was found to have the best sensory characteristics and was most preferred by the taste panel. The addition of 15% SSB increased the protein and fiber content and improved melting resistance, while the addition of 15% SH resulted in a greater increase in dietary fiber but lower protein content and melting resistance. The highest overrun on the cost was obtained in the sample fortified with 25% SSB compared to the lowest in the sample fortified with 25% SH, but panelists generally did not like these samples in terms of taste-flavor. The study concluded that the addition of SSB and SH to replace SMP in ice cream can create a nutritious and low-cost product with similar physicochemical properties and acceptance to the control.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135854418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prospects for including edible insects into the food composition","authors":"K. G. Kuznetsova, V. Yu. Sitnov, D. S. Ryabukhin","doi":"10.21323/2618-9771-2023-6-3-397-402","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-397-402","url":null,"abstract":"The use of insects as an alternative protein source is considered a promising strategy for the agricultural development that facilitates solution to the problem of feeding the world’s population. Introduction of insects as a raw material resource into the existing food systems allows enriching products with valuable nutrients and improving their quality characteristics. The review aims at assessment of the world regulatory normative base, analysis of the risks linked with consumption of the new type of foods containing processed insects and determination of promising and profitable directions for sales markets. The paper considers Russian and European technical documentation related to food production and safety, presents traditional methods for processing of entomological biomass to produce semi-finished products from insects, shows specific features of enrichment of certain food products with insect meal and describes changes in the technological parameters improved as a result of these manipulations. Despite the world trend toward inclusion of alternative food resources into human diets, popularity of products from insects in Russia largely depends on public awareness about benefits and taste of such products, public confidence in their safety and support from the government and business. Among advantages of edible insects is their growing in the areas of compact settlement without specific requirements for volumes of land and water resources, as well as their ability to process secondary resources that are not used in human nutrition. However, to realize such an ambitious plan on revision of human food habits, more accurate and reliable studies of control methods and prevention of adulteration of products with insects are necessary.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135855417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The quality indicators of ice cream upon the enzymatic hydrolysis of lactose","authors":"A. A. Tvorogova, T. V. Shobanova, I. A. Gurskiy, N. V. Kazakova","doi":"10.21323/2618-9771-2023-6-3-308-316","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-308-316","url":null,"abstract":"Ice cream is a popular type of dairy foods containing up to 6% of lactose. In connection with the lactose intolerance by many consumers and the possibility of its crystallization during storage of finished products, there is a need for a decrease in the content of this nutrient in the composition of ice cream. The aim of the research was to study an effect of the lactose hydrolysis process in ice cream with the fat mass fraction of 15% and different mass fractions of dry skim milk residue on technologically significant and sensory properties of its quality. The main objects of the study were samples of ice cream subjected to lactose hydrolysis at the stage of mixture maturation. The fat mass fraction in the samples was 15%, mass fractions of dry skim milk residue were 7, 10, 12 and 15%. The composition of sugars was determined by high-performance liquid chromatography, the dynamic viscosity of mixes and the consistency of ice cream by rheological methods and the dispersion of structural elements by microcopy. The effects of the mass fraction of dry skim milk residue and lactose hydrolysis on quality indicators of mixtures and ice cream were determined. As the mass fraction of dry skim milk residue rose from 7 to 15%, the residual content of lactose increased from 0.2 to 1.1%, while the dynamic viscosity of the mixture increased by 1.3 times. A decrease in the freezing point by 0.6–0.8 °C and an increase in melting resistance were also observed. The mass fraction of melt after 2 hours of holding decreased to 4.7–0.7%. Also, indicators of consistency (hardness, adhesiveness, adhesion force and rigidity) decreased by 1.1–1.7 times (upon a mass fraction of dry skim milk residue of 7 and 10%). The samples of ice cream subjected to lactose hydrolysis were characterized by a high dispersion of structural elements typical for a traditional product, and by improved texture and increased sensation of sweetness. The complex of investigations to study quality indicators of ice cream with the fat mass fraction of 15% showed that a change in the mass fraction of dry skim milk residue upon enzymatic hydrolysis of lactose results in formation of different structural-mechanical and sensory indicators that should be considered during the creation of assortment and development of formulations of low-lactose products.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014590","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technological adequacy of sugar beet products used in the food industry","authors":"M. I. Egorova, L. N. Puzanova, I. S. Mikhaleva, A. S. Vlasenko","doi":"10.21323/2618-9771-2023-6-3-298-307","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-298-307","url":null,"abstract":"Beet sugar production in Russia annually gives about 6 million tons of white sugar and 1.5 million tons of beet molasses, which must have technological adequacy, when used as raw materials. The purpose of the work was to substantiate the concept of technological adequacy of beet sugar production, its indicator markers and their threshold values, to assess the actual technological adequacy of white sugar and molasses, to verify the hypothesis about the relationship between individual indicators of white sugar and empirical knowledge about an increase in the content of micronutrients with a decrease in the category. The objects of the study were terminology related to the characteristics of food products and raw materials in terms of consumer expectations and indicators of their assessment. Technological adequacy was evaluated for 230 samples of white sugar and 134 samples of beet molasses. Indicator markers were determined according to standardized and known methods. Technological adequacy of white sugar and beet molasses is the compliance of their specific functional properties with the requirements of the production of a particular food product, in which they are raw ingredients. A measure of compliance is indicator markers in the form of physicochemical parameters of the composition. Indicators of white sugar for three food technologies and indicators of beet molasses for two technologies and storage were substantiated; their technological adequacy was assessed. Empirical knowledge about an increase in the content of micronutrients with a decrease in the category and the hypothesis about the relationship between individual indicators of white sugar were confirmed. It is shown that all white sugar of extra and TC1 categories has technological adequacy for the use in food production, while only 62% of TC2 sugar and some batches of beet molasses have the necessary technological suitability. The results obtained will be a tool for regulating the production of competitive products and developing a control scheme for the technological flow of sugar production.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014459","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flaxseed (Linum usitatissimum) low temperature processing: Oil quality and fatty acids profile","authors":"Sh. D. Mirzaxmedov, J. H. Hasanov, C. G. Octavio, E. M. Sultonova, E. H. Nematov, A.  H. Nabiyev","doi":"10.21323/2618-9771-2023-6-3-358-364","DOIUrl":"https://doi.org/10.21323/2618-9771-2023-6-3-358-364","url":null,"abstract":"Flaxseed consumption has been prioritized by health-conscious people all over the world. Its consumption raises interest to it both from a personal and an industrial prospect due to its remarkable fatty acids profile. Besides its high content of unsaturated fatty acids, flaxseed oil is known for its low omega 6/omega 3 ratio, which may possess health improving properties because this oil is precursor of anti-inflammatory molecules. However, the high amount of polyunsaturated fatty acids in flaxseed oil causes its high sensitivity to high temperatures, to light and to oxygen, which may lead to its oxidation and quality degradation. Screw pressing can produce high quality oil but in lesser volume, which could be disadvantage. Therefore, the extraction process must be optimized for maximizing oil recovery, while maintaining oxidation indicators within limits specified by regulations, as well as a potentially health beneficial fatty acid profile. Optimization of screw press parameters for pressing out the flaxseed oil were investigated by Response Surface Methodology. Both size of the cake outlet and the speed of the screw pressing were optimized, and the values that provided the highest experimental oil recovery, 41.4%, were of 1 mm and 155.89 rpm respectively. Although the overall trend in oil extraction showed a rising oil recovery when screw speeds increased from 98.73 up to 213.05 rpm, certain fluctuations were observed in oil extraction with varying outlet cake sizes. However, there was an inversely-proportional function between the oil recovery and the size of the cake outlet, therefore, screw speed provided a minor, non-significant effect while the size of the cake outlet proved to have a strong effect on oil recovery. The highest acid value and peroxide value accounted to 0.71 mg KOH/g and to 7.71 meq/kg respectively. Sediment content (SC) of screw pressed flax oil ranged between 9.12~14%. During the oil extraction at the maximum yield, temperature increased, however the ratio of omega 6 to omega 3 in the obtained oil still remained low.","PeriodicalId":485490,"journal":{"name":"Пищевые системы","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}