New Technologies最新文献_第5页

Research of the antioxidants content in plant raw materials – ingredients for polycomponent functional chips 研究植物原料中的抗氧化剂含量--多成分功能芯片的原料

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-134-143

O. Perfilova, Z. Y. Rodina, K. V. Bryksina, A. S. Ilyinsky

{"title":"Research of the antioxidants content in plant raw materials – ingredients for polycomponent functional chips","authors":"O. Perfilova, Z. Y. Rodina, K. V. Bryksina, A. S. Ilyinsky","doi":"10.47370/2072-0920-2023-19-4-134-143","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-134-143","url":null,"abstract":"The article discusses the possibility of using such plant raw materials as pumpkin varieties of Michurinskaya, Krasnaya Malyshka and hybrid Azhur medoviy F1, calendula flower powder, corn flour when designing new types of multicomponent chips ensuring the principle of resource saving due to the involvement of apple production pomace in the technological process juice. A comprehensive analysis of plant raw materials used in the production of chips was carried out for the total content of antioxidants, polyphenolic composition (flavonols, catechins, anthocyanins), the presence of ascorbic acid and beta-carotene. Among the varieties and hybrids of pumpkin, in terms of the total content of water-soluble antioxidants, Krasnaya Malyshka and Azhur Medoviy F1 stand out, then apple pomace, corn flour are ranked in increasing antioxidant value, and the leader here is calendula flower powder. The content of polyphenols in the hybrid Azhur medoviy F1 is higher than in the varieties of Michurinskaya and Krasnaya Malyshka by an average of 42%. The maximum content of ascorbic acid was found in Krasnaya Malyshka pumpkin, but at the same time this variety is inferior in beta-carotene content to two other varieties Michurinskaya and the hybrid Azhur medoviy F1 by 58 and 54%, respectively. Apple pomace can act as an additional source of ascorbic acid and flavonols, calendula flower powder – ascorbic acid, polyphenols and beta-carotene, and corn flour – flavonols, catechins and beta-carotene. All pumpkin varieties and hybrids studied in the work ensure that the finished multicomponent chips, taking into account the established recommended consumption rate – 30 g per day, contain functional ingredients – ascorbic acid, beta-carotene and flavonols at a level of more than 15% of the physiological consumption rate per day.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508432","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}

引用次数: 0

Development of technological solutions to increase the biological value of gluten-free bread 开发提高无麸质面包生物价值的技术解决方案

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-119-125

N. A. Pankratyeva, O. Chechenikhina

{"title":"Development of technological solutions to increase the biological value of gluten-free bread","authors":"N. A. Pankratyeva, O. Chechenikhina","doi":"10.47370/2072-0920-2023-19-4-119-125","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-119-125","url":null,"abstract":"The industry of gluten-free bakery products has not been studied properly, so this topic is gaining popularity among scientists. The subject of the research was the development of recipes for gluten-free flour mixtures. To improve the taste characteristics of the product and increase the biological value, it was decided to introduce plant raw materials non-traditional for bread. Chia seeds and carrot powder were chosen as additives. The goal of the research was to develop recipes for gluten-free flour mixtures. The research was carried out in several stages: 1. determination of the component composition of the gluten-free mixture recipe and production of prototypes; 2. analysis of organoleptic indicators; 3. carrying out physical and chemical studies of dough and finished products. To carry out the analysis instrumental and visual research methods were used. During the experiment three samples of bread were obtained from different types of gluten-free flour (No. 1 – green buckwheat; No. 2 amaranth flour; No. 3 – gram flour) in combination with rice flour, carrot powder and chia seeds. The control sample was bread made from rice flour, potato and corn starch. The rate of dietary fiber supplementation was calculated on the basis of the recommended daily intake. Thus, 2.8 g of dietary fiber was added with carrots, and 4.4 g of dietary fiber with chia seeds. According to all the studies carried out, sample No. 3 from gram flour turned out to be the best. The research results can be used in the baking industry to expand the range of bakery products. A mixture for making gluten-free bread can be a very useful product, especially for those categories of the population who have a need for such products. Also, given that for the majority of the population bread is a commodity of everyday demand, the production of such mixtures will be in great demand.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508606","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}

引用次数: 0

Evaluation of the quality and safety of sugar substitutes 评估糖替代品的质量和安全性

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-63-71

A. S. Gavrilov, E. Y. Minnikhanova, A. A. Tumashov, A. V. Tarasov, D. A. Gladkova

{"title":"Evaluation of the quality and safety of sugar substitutes","authors":"A. S. Gavrilov, E. Y. Minnikhanova, A. A. Tumashov, A. V. Tarasov, D. A. Gladkova","doi":"10.47370/2072-0920-2023-19-4-63-71","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-63-71","url":null,"abstract":"High sugar consumption leads to such socially significant diseases as type 2 diabetes, osteoporosis, obesity, metabolic syndrome, and cardiovascular diseases. The problem of replacing sugar in food products and finished culinary products is always acute for food manufacturers. In the future the demand for intense sweeteners and sugar substitutes is expected to increase, as the demand for dietary preventive, sports and diabetic nutrition products in the Russian Federation is steadily growing. The wide selection of sugar substitutes available on the market is due to their significant economic advantages, high sweetness factor, ease of use and the absence of negative effects on the human body, since they do not contain glucose and do not lead to sharp fluctuations in blood sugar. Their use allows us to create innovative products, take into account the needs of different consumer groups and follow modern requirements for a healthy lifestyle. An important indicator in the production of sugar substitutes is their quality characteristics. The purpose of the research is commodity assessment of the quality of four most popular liquid sugar substitutes for compliance with labeling in accordance with the technical regulations TR CU 021/2012, microbiological indicators, examination of samples for the presence of sweeteners, and preservative content. It has been established that all the studied samples violate the requirements of the current legislation, starting with typos in the declaration of conformity (Slastya-super), ending with unreliable information on the label («Mastershape»TM, «Nosugar», «Sladkiy pshik»TM), excess concentration of preservatives above the permitted limits («Sladkiy pshik»TM) and microbiological purity («Mastershape» and «Nosugar»).","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140506704","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}

引用次数: 0

Rationale for the use of quail meat in the production of food products for special purposes 使用鹌鹑肉生产特殊用途食品的理由

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-126-133

A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova

{"title":"Rationale for the use of quail meat in the production of food products for special purposes","authors":"A. M. Patieva, Z. N. Khatko, S. V. Patieva, A. V. Zykova","doi":"10.47370/2072-0920-2023-19-4-126-133","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-126-133","url":null,"abstract":"As a result of scientific research carried out on the materials and technical base of KubSAU named after. I.T. Trubilin and MSTU technological parameters and biological value of quail meat has been studied. Texas broiler quails, which were raised on a farm in the Krasnodar Territory, were slaughtered. The rationale for the use of Texas broiler quail meat in the technology of special-purpose meat products has been given. Studies of technological properties showed that the slaughter yield of an uneviscerated carcass is on average 85%. The yield of boneless meat was assessed in two ways: after gutting and after blanching the carcass, which showed that the yield of boneless meat after blanching was higher by 16.87 g, which was explained by a more thorough separation of muscle tissue from the bones. The results provided the basis for the use of blanching of whole carcasses in the production technology of special products based on quail meat. The recipe composition of meat cream based on quail meat and offal was modeled. Experimental batches were developed, followed by a tasting assessment and calculation of nutritional value, which showed high results, which justified the use of Texas broiler quail meat for the production of products for both general and special purposes.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507367","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}

引用次数: 0

Preparation of cottage cheese enriched with an antioxidant preparation 制备富含抗氧化剂的松软干酪

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-157-162

O. Sycheva, V. G. Kaishev, S. A. Oleinik, E. Skorbina, I. Trubina

{"title":"Preparation of cottage cheese enriched with an antioxidant preparation","authors":"O. Sycheva, V. G. Kaishev, S. A. Oleinik, E. Skorbina, I. Trubina","doi":"10.47370/2072-0920-2023-19-4-157-162","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-157-162","url":null,"abstract":"The steady trend towards the production and consumption of functional foods is a hallmark of modern times. Among them fermented milk products, including cottage cheese, have a big share. Antioxidants, in particular betaine, are used for the fortification of food products. Betaine is proved to have a wide range of health benefits. The recommended intake of betaine is 131 mg/day, however, to exhibit a functional effect on the human body, its daily dose must reach 1500 mg. The actual consumption of betaine in food products is much lower, which necessitates the need to enrich daily diet products with betaine, in particular cottage cheese. The possibility of improving the composition of cottage cheese in terms of antioxidants, dietary fiber and the microelement silicon, thanks to the addition of the drug acidin-pepsin, has been experimentally proven. The preparation acidin-pepsin is added at the rate of 5 g per 100 kg of milk. This amount of the preparation contains 4 g of betaine hydrochloride, 10 mg of pork pepsin; and excipients, i.e. 240 mg of povidone-K25 240, 104 mg of colloidal silicon dioxide, 50 mg of calcium stearate, up to 12.6 g of sorbitol. The yield of cottage cheese from 100 kg of milk is 30.0 – 30.5 kg. The use of this technology will increase the shelf life of the finished product, expand the range of enriched functional products, since when using the preparation acidin-pepsin, cottage cheese is enriched not only with the antioxidant betaine, but also with dietary fiber povidone, calcium stearate, sorbitol and the microelement silicon.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507490","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}

引用次数: 0

Thermodynamics of interaction of inulin complex with water 菊粉复合物与水相互作用的热力学

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-111-118

Yu. A. Maksimenko, O. Konnova, I. Y. Aleksanian

{"title":"Thermodynamics of interaction of inulin complex with water","authors":"Yu. A. Maksimenko, O. Konnova, I. Y. Aleksanian","doi":"10.47370/2072-0920-2023-19-4-111-118","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-111-118","url":null,"abstract":"Currently, the key trends in the global food market include the rapidly developing functional nutrition industry, which is of great interest to consumers. Inulin is a natural polysaccharide of plant origin, consisting of residues of E-fructofuranose (fructose). The object of the research is inulin extract from Jerusalem artichoke at different humidity levels. It has been established that to intensify the drying process of inulin extract, it is advisable to increase the mass transfer surface, which can be achieved by spraying the initial product, and using volumetric energy supply methods, in particular, radiation energy supply. The important and most energy-intensive stages of drying are carried out in the hygroscopic area of equilibrium humidity of the object of the research, which determines the intensity and mechanism of the dehumidification operation in order to increase the degree of perfection, select rational operating parameters, adapt to the object of the analysis and solve a mathematical model of removal moisture from it. Based on the sorption isotherms and hygroscopic parameters of the inulin extract obtained in preliminary studies, obtained by dehydrating the inulin extract from Jerusalem artichoke (variety «Skorospelka», grown by JSC «Chaganskoe», the bAstrakhan region), a thermodynamic analysis of the process of sorption and desorption was carried out in different ranges of humidity variation. The total binding energy of moisture with the dry residue of inulin and its thermodynamic components were found. The data obtained do not contradict known literature sources and can be recommended when designing processes for removing moisture from inulin extract and designing drying devices.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507896","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}

引用次数: 0

Use of dandelion root in functional bread technology 蒲公英根在功能性面包技术中的应用

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-103-110

A. P. Korolev, O. Feofilaktova, N. V. Zavorokhina, A. V. Tarasov

{"title":"Use of dandelion root in functional bread technology","authors":"A. P. Korolev, O. Feofilaktova, N. V. Zavorokhina, A. V. Tarasov","doi":"10.47370/2072-0920-2023-19-4-103-110","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-103-110","url":null,"abstract":"Prevention of nutritional diseases with the help of functional foods remains relevant. Therefore, the development of food technology using raw materials that contribute to the formation of functional properties is relevant and has scientific and practical significance. The object of the research was every day product, i.e. bread made from premium wheat flour. In order to form functional properties non-traditional plant raw materials were used to enrich bread – dandelion root, characterized by a high content of prebiotic substance – inulin. The purpose of the research was to substantiate the creation of bakery products for a wide range of consumers, enriched with wild plant materials with functional properties. Organoleptic evaluation was carried out in accordance with GOST R 53161-2008; dietary fiber content according to GOST R 54014-2010; vitamins according to the General Pharmacopoeia. 1.2.3.0017.15. As a result of laboratory baking, experimental samples of bread were obtained from premium wheat flour containing dandelion root powder in the recipe in amounts of 5, 10 and 15%. An organoleptic assessment of the quality of the prototypes made it possible to justify the choice of a bread recipe made from wheat flour with the addition of dandelion root powder in an amount of 5%. A larger amount contributed to the appearance of a bitter taste, a specific herbal odor and the formation of uneven porosity of bread and dense crumb. Adding dandelion root powder to the recipe for bread made from wheat flour helps to increase the content of dietary fiber in the finished product by an average of 1.5 times for every 5% of added powder, as well as increasing the content of vitamins B1, B2 and B5. The developed type of bread can be produced at any bakery, as well as public catering enterprise, which will help expand the range of functional food products.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140506855","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}

引用次数: 0

Rationale for obtaining protein concentrate of industrial hemp seeds of Cannabis sativa L. of modern selection based on mathematical modeling and its application in food production 基于数学建模的现代精选大麻工业大麻籽浓缩蛋白的获取原理及其在食品生产中的应用

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-144-149

A. V. Petrenko, E. S. Tarasov, O. N. Kaminir, E. N. Guba, E. A. Kalinyuk

{"title":"Rationale for obtaining protein concentrate of industrial hemp seeds of Cannabis sativa L. of modern selection based on mathematical modeling and its application in food production","authors":"A. V. Petrenko, E. S. Tarasov, O. N. Kaminir, E. N. Guba, E. A. Kalinyuk","doi":"10.47370/2072-0920-2023-19-4-144-149","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-144-149","url":null,"abstract":"In recent decades interest in hemp seed concentrates, which are characterized by a valuable amino acid composition and high nutritional value, has increased. Hemp seeds are sources of vegetable protein and essential components for maintaining health due to the rich content of protein compounds, vitamins, and unsaturated fatty acids. So, production of protein concentrates from oilseeds is becoming relevant. Taking this into account, it is relevant to conduct research aimed at developing and improving the technology for obtaining protein products from the seeds of industrial hemp Cannabis Sativa L of modern selection, as well as expanding the possibility of their use as a part of a different range of food products. The seeds of industrial hemp Cannabis Sativa L of modern selection were used as objects of the research. The studies used both generally accepted and special chemical, physicochemical and physical methods for studying the quality of raw materials and finished products. The research was carried out to improve the technology for obtaining protein concentrate from the seeds of industrial hemp Cannabis Sativa L. based on mathematical modeling of the process, which showed the greatest efficiency in extracting protein concentrate using a 20% alcohol solution as an extractant. Analysis of the composition of the resulting protein concentrate showed a predominant content of globulins. At the same time, the composition of globulin fractions, in comparison with albumin, indicates a great potential for the use of globulin in the formulations of functional food products, as well as a component of targeted technological action. In general, the studies have shown the feasibility of using protein concentrates from industrial hemp seeds of Cannabis Sativa L of modern selection in food products as a functional and technological ingredient.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140506701","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}

引用次数: 0

The use of corn and buckwheat flour in the production of bakery products 使用玉米和荞麦粉生产烘焙食品

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-72-79

E. N. Efremova, A. I. Belyaev, N. Y. Petrov, E. Zenina

{"title":"The use of corn and buckwheat flour in the production of bakery products","authors":"E. N. Efremova, A. I. Belyaev, N. Y. Petrov, E. Zenina","doi":"10.47370/2072-0920-2023-19-4-72-79","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-72-79","url":null,"abstract":"Currently, to make profit all entrepreneurs expand the range of products. The purpose of the research is introduction and use of a combination of different types of flour in bread baking in order to expand the range of bakery products of improved quality. The objectives of the research are to study the organoleptic quality indicators of the experimental sample; to conduct a study on physical and chemical quality indicators of the experimental sample; to determine the economic feasibility of using a new recipe in bread production. The research was carried out on the basis of the Department of Processing Technologies and Food Security of Volgograd State Agrarian University. To expand the range of bakery products, 40% of corn flour and 10% of buckwheat flour were used to replace 50% of wheat flour. The bread was baked using the non-steam method. When conducting an organoleptic assessment of bread, the experimental sample complied with the requirements of GOST 27669-88 «Wheat baking flour. Method of trial laboratory bread baking.» The taste became sweeter, the porosity became fine and thin-walled, and the color of the crumb became light brown. According to physicochemical indicators, the experimental sample was 56 g larger in bread volume, and the crumb moisture content was 43%. The economic efficiency of bread production was calculated. The profitability of experimental bread production was 44%, which was 14% higher than the control (wheat) sample. I t is recommended to produce bread using a combination of three types of flour, to increase the output at enterprises. This type of bread, in terms of organoleptic and physico-chemical indicators, has proven itself to be a more advantageous example of a bakery product compared with wheat bread.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140506993","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}

引用次数: 0

The influence of plant components on microbiological and oxidative processes in dry fish and plant products during storage 植物成分对干鱼和植物产品贮藏期间微生物和氧化过程的影响

New Technologies Pub Date : 2024-01-15 DOI: 10.47370/2072-0920-2023-19-4-91-96

S. V. Zolotokopova, I. Koroma, A. A. Nevalennaya, E. Y. Lebedeva

{"title":"The influence of plant components on microbiological and oxidative processes in dry fish and plant products during storage","authors":"S. V. Zolotokopova, I. Koroma, A. A. Nevalennaya, E. Y. Lebedeva","doi":"10.47370/2072-0920-2023-19-4-91-96","DOIUrl":"https://doi.org/10.47370/2072-0920-2023-19-4-91-96","url":null,"abstract":"A pressing issue in the food industry is providing the population with adequate nutrition. According to the concept of healthy eating, a person needs to increase the consumption of plant foods without reducing the consumption of foods containing complete protein. We have created dry fish and plant products, in the form of food concentrates, containing all the necessary macro- and micronutrients. The purpose of the research was to study the influence of plant components on the microbiological and oxidative processes of dry fish and fish-plant products during storage. To achieve the intended goal, the tasks of determining microbiological indicators and oxidation products at the beginning and end of the storage period were solved. Storage of dry fish and plant products was carried out for 12 months in polymer packaging at a temperature of plus 20±5℃. All analyses were carried out using generally accepted standard methods. As a result of the studies, it was established that the microbiological indicators of a dry fish-plant product, due to the addition of vegetables and corn flour, were higher than those of a dry fish product (0.5x104 and 0.2x104 CFU per 1 g, respectively), but during storage the bacterial contamination of dry of fish and plant products decreased from 0.5x104 to 0.1x104 CFU per 1 g of product. Also, plant components affected the oxidative processes in dry fish and vegetable products. The acid number in samples of dry fish product increased from 0.71 to 2.67 mg of KOH, and in samples of dry fish-plant product – from 0.65 to 1.87 mg of KOH after 12 months of storage. Thus, plant components inhibited the oxidation process and maintain the quality of the product during storage.","PeriodicalId":516588,"journal":{"name":"New Technologies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507648","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}

引用次数: 0