bluuebunny/crossref_metadata_2025 huggingface dataset:
Development of enriched grain bread
Authors: Evdokimova O V , Ivanova T N , Polyakova E D , Pyanikova E A , Kovaleva A E , Bykovskaya E I
Published: February 2021

The ratios of the flour from whole grain of buckwheat and wheat were selected to create a composite mixture of grain bread. The creation of the mixture is intended for increase its nutritional value in order to minimize certain disadvantages of the feedstock, including low biological, functional properties, high-calorie content due to the use of powders from a meal in the recipe plant materials (nettles, rose hips). The effect of various dosages of vegetable fortifiers on the viscosity of the dough, physicochemical parameters of experimental bread samples is revealed. The recipes of grain bread enriched with powders of nettle and rosehip meal are presented. The results of the assessment of organoleptic and physicochemical quality indicators of grain bread are presented. The effect of meal powders on the aroma-forming compounds of the finished product and its digestibility is established. The data for calculating the percentage of the daily requirement for certain food substances when using enriched grain bread are presented.
Optimization of enzymatic hydrolysis of malt barley sprouts
Authors: Eremina O Y , Berezina N A , Vetrova O N , Seregina N V , Gutsyna A A
Published: February 2021

Malt sprouts are an affordable raw material for the isolation of target components, because they have a favorable chemical composition and low cost. Due to the fact that the high content of dietary fiber (up to 18,5%) prevents the absorption of a number of macro- and micronutrients, a series of experiments was conducted, including enzymatic hydrolysis of malt sprouts at different values of the following factors: temperature, duration of enzymatic hydrolysis, malt sprouts concentration (substrate concentration) and the concentration of the enzyme preparation. Celluclast BG (JSC “Novozymes”) with a cellulolytic activity of 3500 u/g was used as an enzyme preparation. Dry matter content in the hydrolysate was taken as an optimization parameter. The results of the experiments were processed by the program Statistica 12.0. The influence of temperature is nonlinear, which implies the existence of some optimal range of action of this factor. The effect of the duration of enzymatic hydrolysis and the concentration of the substrate is significant only with paired interaction of these factors, while simultaneous increase of their values has a negative effect on the dry matter accumulation. The effect of the concentration of the enzyme preparation on the dry matter yield is a linear positive dependence. It was established that the dry matter content in the hydrolysate reaches the maximum values and it is not less than 5.5 % at a temperature of 50.2 C, with the duration of the process of 150 min, the concentration of the substrate of 0.09 and the concentration of the enzyme preparation of 0.04%.
Improvement of technological methods of raw fodder grain preservation
Authors: Emeliyanova E V , Kuchin N N , Martianychev V A
Published: February 2021

Increasing the efficiency of the livestock industry is largely determined by the quality of the most valuable component of diets - forage grain. The properties of reliable preservation of its quality today possess the technology of preservation of raw fodder grain with chemical and biological preparations. Biopreparations with strains of lactic acid bacteria are the cheapest and most environmentally safe. Among chemical preparations powdered sulphur is cheap and environmentally safe one. The two-component mixture of L. casei + L. lactis had a certain advantage for preserving raw barley grain from three strains of homofermentative lactic acid bacteria: Lactobacillus species (L. species), Lactobacillus casei (L. casei) and Lactococus lactis (L. Lactis). The mixture of L. casei + L. lactis in a ratio of 1:1 and a dose of 1 l/40t was called Biosil NN. When processing grain with a moisture content of about 35 % using Biosil NN, it was optimally acidified with lactic acid, which is dominant in the composition of fermentation products, and had a high energy value. Careful grain ramming enhanced the preservation effect of Biosil NN. A similar effect on the preserved grain was provided by powdered sulphur at a dose of 1 kg/t. The most preserving effect of preparation was at an average degree of compaction of the flattened grain with a moisture content of about 25 %. According to the quality of fermentation of preserved grain the chemical preservative Promir had worse results than those stimulated with Biosil NN and powdered sulfur.
Obtaining high-quality grain through the use of fractional technology for its cleaning
Authors: Orobinsky V I , Gievsky A M , Gulevsky V A , Baskakov I V , Chernyshov A V
Published: February 2021

The article presents theoretical and experimental studies on the feasibility of using the fractionation process in post-harvest grain processing. The main signs of the separation of winter wheat heap are determined. It is established that these signs of separation have a correlation. For each thickness of the grains, a certain speed of soaring in the air channel can be set, which will allow to isolate the feed fraction not only by sieves, but also by an aspiration system. The theoretical yield fractions of the main and feed fractions were determined under various conditions. It was found that when the separation on the spike and sowing sieves is 0.8 and the air flow rate in the second suction channel is 7.0 m / s, as well as the width of the sorting sieve opening is increased from 2.0 to 2.6 mm, the yield of the main fraction decreases from 0.94 to 0.75. In general, theoretical studies have shown that to obtain high-quality seeds of winter wheat, it is necessary to install sorting sieve sheets with oblong apertures of 2.6 mm in the separators and adjust the air flow velocity in the second suction channel of 7 … 8 m / cm.
The technology for producing a high-protein additive from soy and its use in the formulation of dry mix for baking muffins
Authors: Skripko O V
Published: February 2021

Introduction of additives to the formula of flour confectionery products that can increase nutritional and biological value, and positively affect the organoleptic characteristics is one of the main ways to expand the list of products for a healthy diet. This article presents a scientific data on the technology development of producing a new high-protein supplement from soy through its technological transformation together with natural cinnamon sticks and ascorbic acid. It has been found that the process of preparing combined flour largely depends on the amount of prepared cinnamon introduced into the mixture, formed for drying granules diameter, and the temperature of their drying. Compliance with the established cooking parameters contributes to the production of flour with high organoleptic characteristics. An experimental study of the chemical composition of combined soy-cinnamon flour made it possible to establish a high content of protein, fat, carbohydrates, primarily dietary fiber, minerals, vitamins C, vitamin E and vitamin PP. The obtained high-protein flour was introduced into food concentrates - semi-finished products of flour products - dry baking mixes for muffins, which allowed one to significantly enrich their composition with vegetable protein, dietary fiber, vitamins and minerals. In terms of chemical composition, the level of satisfaction of the daily needs for basic nutrients and organoleptic characteristics, muffins that were made of a baking developed mix formula are significantly superior to muffins that were made of a traditional mix formula. The results of the studies allow us to attribute a high-protein supplement in the form of soy-cinnamon flour and products with its use to products that have a positive effect on human health.
Enrichment of choux pastry semi-finished products by local plant raw material
Authors: Sapozhnikov A N , Kopylova A V , Krainov S A , Krainova Y O
Published: February 2021

Bakery products are widespread among Russian population. With their enrichment with natural ingredients used in balanced diets new healthy food products can be obtained. The paper presents the results of development of choux pastry semi-finished products with craquelin dough, which are enriched by infrared-dried spinach powder. Infrared drying of spinach allows preserving its beneficial features and using obtained powder as an enriching ingredient. The technological process of bakery products preparing is developed and the flowchart of the process is presented. The control and experimental samples were evaluated on sensory and physicochemical (dry matters and ash content) characteristics. It is established that increasing of infrared-dried spinach powder makes the samples’ color more intensive, the dry matters content increases by 1.8…7.5%, and the ash content increases by 0.84…1.53%. Therefore, the spinach powder in amount of 7.0% and 2.5% from flour weight in choux pastry dough and craquelin dough accordingly is advisable. The developed choux pastry semi-finished products are recommended for practical implementation and further research in this direction.
Biochemical characteristics of new varieties of flour from a binary mixture of wheat and flax
Authors: Vitol I S , Pankratov G N , Meleshkina E P
Published: February 2021

Characteristics of the distribution of proteins, lipids, carbohydrates and basic enzyme systems (amylase, protease, lipase) in the formed varieties of wheat-flax flour obtained from a binary mixture consisting of 93% of wheat and 7% of flax seeds were revealed. It was indicated that the total lipids content in flour from two-component mixtures increases about 4 times, and the total protein content in the studied samples increases by 1-2%. An increase of the ratio of the albumin-globulin fraction content in wheat-flax flour samples to alcohol and alkali-soluble proteins content, as well as to its content in wheat flour, in which the part of gluten proteins prevails, was registered. The activity of proteases and amylases in the formed samples of wheat-flax flour changes, but not significantly, and the activity of alkaline lipases (cereal lipases) remains unchanged, while the activity of acid lipases (oilseed lipases) is approximately 1.5 times higher than the activity of alkaline lipases in the studied samples of wheat-flax flour. The content of linoleic acid (ω-6) in wheat-flax flour samples is 1.6…3.3 times higher than in wheat flour; the content of linolenic acid (ω-3) in wheat-flax flour samples is 36.8…57.2 times higher than in wheat flour (taking into account the total lipids content in the samples). The enrichment of wheat flour due to the entire phytopotential of flax seeds allows to make up the deficiency of PUFA family in the diet of a modern person and to obtain products on a grain basis of a balanced composition.
Environmental testing of Linum usitatisimum L. varieties in the steppe zone
Authors: Rostova E N , Turin E N , Izotov A M , Turina E L , Susskiy A N , Danilova I L
Published: February 2021

The research was conducted from 2017 to 2019 in the steppe zone of southern Russia. In all three years of research, the average annual air temperature exceeded the annual average value by 1.9, 2.1 and 2.2 in 2017, 2018 and 2019, respectively. During the growing season of oil flax, 82.7 mm of precipitation fell in 2017, 225 mm in 2018 and 241 mm in 2019. The following oil flax varieties were tested in the experiment: Fliz (control), VNIIMK 620, Chibis, Solnyshko, Pestrik, and Uralsky. Analysis of the sheaf material showed that the number of bolls on one plant was greater for the varieties Solnyshko and Pestrik (2.6 and 2.7 pieces on one plant, respectively) than on the control variety of Fliz. The average number of seeds in one boll in all studied varieties for three years was the same. The height of Chibis and Pestrik oil flax plants was 2.7 and 2.1 cm higher than the control variant, respectively. The average weight of seeds from one plant over three years was greater for Chibis and Solnyshko varieties and amounted to 0.43 and 0.52 grams, respectively. In terms of yield, the control variant exceeded only VNIIMK 620 variety by 0.04 t/ha. At the same level with the control variety were Chibis, Pestrik and Uralsky. The Solnyshko variety gave significantly lower yields. There was no exceeding of the oil content in flax seeds as compared to the control variety. VNIIMK 620 variety was on par with the Fliz variety with an oil content of 44.82%.
Influence of electromagnetic fields and microbial pesticide Vitaplan on stability of apples during storage
Authors: Pershakova T V , Gorlov S M , Lisovoy V V , Mikhaylyuta L V , Babakina M V , Aleshin V N
Published: February 2021

The article presents the results of studying the influence of treatments with electromagnetic fields of extremely low and super low frequency and the microbial pesticide Vitaplan containing bacteria Bacillus subtilis on the resistance of apples cv. Idared to microbial decay during storage, on the peroxidase activity change and the total polyphenolic content. It was found that the degree of damage to apples artificially infected with Aspergillus niger depends on the treatment parameters before storage. The highest degree of inhibition of the development of lesions caused by the phytopathogen was revealed in samples treated with SLF EMF with parameters 35 Hz, 12 mT and 30 min. It was also found that all the considered types of treatments increase the activity of peroxidase during storage during the first two weeks, as well as the content of polyphenolic substances. The data obtained suggest that the recorded increase in the resistance of apples to microbial decay may be the result of the induction of resistance under the influence of ELF/SLF electromagnetic fields and the microbial pesticide Vitaplan. The results of the study can be used to develop new methods for storing apples.
Study of the influence of electromagnetic processing on the physiological state and duration of storage of tomato fruits
Authors: Dzakhmisheva I Sh , Tamakhina A Ya , Akbasheva A A
Published: February 2021

The scientific article presents the results of a study of the effect of treatment in an electromagnetic field of a self-generated discharge arising in high-current gas-discharge plasma with different exposure times on the shelf life of tomato fruits. The dynamics of the content of antioxidants and phenolic compounds in tomato fruits as a result of electrophysical processing was revealed. As a result of processing tomatoes in the electrophysical field of a self-generated discharge for 7 seconds, high values of the content of antioxidants and phenolic compounds are maintained throughout the entire storage period. Electrophysical processing of tomatoes for 120 and 180 seconds led to a significant decrease in the content of antioxidants and phenolic compounds comparable with the untreated sample. It has been established that the technology of electromagnetic processing of tomato fruits allows you to increase their shelf life up to 14 days compared with the control sample (10 days), increase resistance to fruit damage by phytopathogens, due to a decrease in the synthesis of phytoalexins during storage. The proposed technology will increase the storage efficiency of tomato fruits, preserving their physiological state, taste and biologically active substances useful for the human body at all stages of product distribution from producers to consumers.
Ensuring transparency of pomegranate juice during its storage
Authors: Hafizov S Gh , Qurbanov I S , Hafizov Gh K
Published: February 2021

Due to the constantly growing trend of using turbidity and stability indicators as indicators of the quality of fruit juices, the main goal of our research is to identify the role of components of pomegranate juices in processes that are accompanied by the formation of turbid suspensions in them and precipitation during their storage as a finished product. The experiments involved the fruits of 22 varieties of pomegranate of Azerbaijani reproduction. The fruits were manually peeled and the juice was obtained from the grains using a citrus juicer-press type Kenwood JE290. Freshly squeezed juices were filtered through a two-layer cloth-and-paper filter. Then samples were taken from them for chemical analysis. After that, they were poured into glass bottles, processed in a pasteurizer for 30 minutes at a temperature of 75° C and transferred to storage in a darkened room. After 9 months of storage at a temperature of 18 … 22° C, the percentage of raw precipitation in each juice sample was determined using a method that included separating it using a centrifuge and weighing it. The data was processed using the correlation analysis method. It was found that there is a correlation between the data on the mass fractions of catechins, ascorbic acid and protein in freshly squeezed juices and the mass fractions of precipitation in them. It is concluded that increasing the stability of juices can be achieved due to their pre-membrane treatment aimed at removing colloids.
Technological techniques that improve the siloing conditions of perennial leguminous herbs
Authors: Kuchin N N , Mansurov A P , Martianychev A V
Published: February 2021

Perennial leguminous herbs due to their technological and ecological role in modern agriculture, taking into account the economic benefits of their use for fodder purposes, are priority raw materials for the procurement of high-quality bulky feed at the present stage of development of agricultural production in Russia. However, in the early stages of its development and at the maximum concentration of energy and nutrients in the dry substance, such raw materials slowly dry and are poorly siloed due to high moisture content. Weak drying optimizes the moisture silage of raw materials, but cannot guarantee a reliable result of preservation due to the low sugar content. Preservation of such raw materials with chemical and biological preparations can improve the result. The purpose of our development was to test biological preparations with cellulose-lytic properties, such as bacillusspecies, Aliciclobacillus acidocaldaris and Aeromonas species, to improve the quality of fermentation of perennial legumes–meadow clover. In a short-term (three-day) reconnaissance experiment, these preparations stimulated an increase in total acid formation, including lactic acid synthesis, and provided acidification of the mass to optimal limits (pH = 4.0-4.2). In a medium-term experience (three months) in the silage of freshly dried raw materials, such abilities were shown by the lactic acid starter Biosil NH, the best of the cellulose-lytic preparations when preserving the dried mass was B.species. In experiments good results were also obtained from the use of A.species. Researchers have shown the value of using of weak drying and biological products to obtain stable silage from clover meadow.
Study of the process of heating water in the plant for the preparation of grain molasses
Authors: Bulatov S Yu , Nechaev V N , Shamin A E , Alatyrev S S , Alatyrev A S
Published: February 2021

In the Russian Federation, grain molasses is gaining wide popularity when feeding farm animals. Developed technologies for its preparation include the process of heating water. Existing installations for the production of grain molasses conduct water heating in the pump due to cavitations. We proposed to use a passive chopper to speed up the process of preparing molasses and improve its quality. The article presents the description of the installation, methods of research and results of water heating in the installation. The influence of the following factors on the heating rate and power consumption was studied: distance from the nozzle to the grate, the angle of inclination of the grate. The assessment of the working process of the plant was carried out by the rate of water heating and the specific cost of electricity for its heating. As a result of research optimum parameters of the passive chopper at which heating occurs faster and with smaller expenses of the electric power are revealed. The studies of water heating in the plant for the preparation of grain molasses allow us to conclude about the possibility of intensification of the process and reducing energy costs for its implementation by changing the parameters of the grid installation. In this case, preference is given to the heating method with the use of an angled grille.
Comparative analysis of extraction methods in distilled drinks production
Authors: Borodulin D M , Reznichenko I Yu , Prosin M V , Shalev A V
Published: February 2021

The paper presents the results of studying the extraction process in the technology of distilled drinks production at the stage of their aging with the use of oak chips, which reduces the duration of the technological process and reduces technological losses. At the engineering center “FOOD ENGINEERING” of Kemerovo State University, two extraction methods were selected for studying: 1) using a batch extractor for the “solid - liquid” system with exposure to oxygen, and 2) extraction based on the effects of microwave radiation. A comparative analysis of these processing methods has shown that the method of exposure to oxygen is more effective, taking into account the increase in optical density. The degree of oak chip charring was found to affect the color of the product significantly. Microwave radiation contributes to a more intensive accumulation of polyphenols, especially while using the chips with strong charring. When exposed to oxygen, the degree of charring had little influence on the content of polyphenols; still, exposure to oxygen intensified the process of phenolic compound extraction. The content of extractive solid compounds is higher in the samples exposed to oxygen and microwave radiation compared to the control sample, with little difference between different varieties of oak chips. In this regard, it has been planned to conduct further studies of the joint effect of these intensification methods on the extraction process.
Prospects of application of ultrasonic processing of half-finished products in baking technology
Authors: Belokurova E V , Alekseeva T V , Mishina E N , Sargsyan M A
Published: February 2021

The food industry has a very wide range of methods and means of influencing raw materials to give them the required technological properties. One of the prospective and effective physical methods of processing raw materials and food products, according to a number of studies, is ultrasound, which helps to increase productivity, reduce energy costs, improve the quality of finished products, extend shelf life, and most importantly, ensure safe and minimally processed products. To prevent microbiological deterioration, the products are subjected to various treatments, the main of which is the effect of low temperatures (cooling, freezing) or high temperatures (pasteurization, sterilization). However, these methods either slow down microbiological processes or reduce the nutritional and biological value. In this regard, the study of innovative methods that guarantee the consumer safe and minimally processed products, one of which is the method of ultrasound processing becomes particularly relevant. The impact of ultrasonic waves on physical and chemical processes occurring during the cooling process can improve the quality of the finished product, increase storage time, reduce energy consumption and create products with new consumer properties.
Particle size distribution of barley Talgan, prepared according to traditional and innovative technologies
Authors: Sumina A V , Polonskiy V I , Shulbaeva MT
Published: February 2021

The purpose of the research was to analyze the fractional composition of the national Khakass product Talgan, prepared by traditional and innovative methods from barley grain of different varieties (Biom, Krasnoyarsk 91, Omsk Golozerny 1). The distribution of grain particles in Talgan by fractions was studied by the standard method of determination using grain sieves. It was found that in the product manufactured by innovative technology compared to traditional, the relative proportion of particles having a maximum size was lower, and the proportion of particles with smaller sizes was higher. On average, barley Talgan is respectively manufactured using innovative and traditional technology, the fraction of particles with sizes greater than 1 mm was 51.0 and 73.9%, the fraction smaller than 0.25 mm - 21.6 and 11.3%. It was found that for each barley variety the value of the grain grinding module for the innovative technology for Talgan production was lower compared to those for the traditional technology. It has been suggested that the previously recorded result of a higher total antioxidant content in barley Talgan, produced using innovative technology, was due, among other things, to more efficient extraction of antioxidants from smaller grain particles. Using two-factor analysis, it was found that the distribution of particles in Talgan at 80.9% depends on the technology of its preparation.
Evaluation of using herbal extracts in enriched beverages’ production
Authors: Berketova L V , Kryukova E V , Goryacheva E D , Ilyuchina N V , Kolokolova A Y
Published: February 2021

This study evaluates the possibility of developing a juice-containing beverage enriched with biologically active substances that allows solving the problems of insomnia. As a functional additive, herbal extracts prepared from herbal collection №2 and №3 of the company “Fitosedan” were used. Samples of juice-containing products based on orange juice and cranberry juice were prepared with a concentration of herbal extracts from 10 to 50% with the discreteness of adding 5% in each flavour range. Calculations were made for the compound of active substances in the functional drink at different concentrations of the added extract. It is shown that the daily rate of active substances in the broth is achieved at 62.5% compound of herbal extract in the prepared drink. Organoleptic evaluation of consumer properties of experimental samples was carried out. The results were assessed by the presence of bitterness and medicinal taste. Studies have shown that when the concentration of the functional ingredient is from 50% to 40% (with cranberry juice) and 35 % (with orange juice), the taste is evaluated as bitter; with decreased concentration of functional additives and herbal collection from 25% to 15%, a decrease of the intensity of the bitterness is observed, and when the compound of functional ingredient is 10%, the bitter taste is not felt at all. When determining consumer preferences, the respondents gave the most positive ratings to samples of the drink with orange juice with a collection concentration of 20, 15 and 10% and cranberry juice with a collection concentration of 15 and 10%.
Honeysuckle storage in modified atmosphere
Authors: Blinnikova O M , Ilinsky A S , Novikova I M , Eliseeva L G
Published: February 2021

Honeysuckle is a natural source of the most important physiologically valuable nutrients but has a short period of storage. The experiments were carried out on variety Zymorodok. Freshly picked berries (600-700gr.) were placed in perforated plastic containers, cooled down to +0,50C and stored in “Xtend” bags. The concentrations of oxygen, carbon dioxide and ethylene in the bags were regularly measured. The berries were also visually inspected. After 5 days of storage, the levels of concentrations of gases inside the packages stabilized and for the next 35 days were in the range of 1,2-2,1% for CO2 and - 19,2-18,8% for O2. The ethylene production was insignificant. The storage of cooled berries in MA significantly reduce berry losses induced by microbiological diseases (up to 2,2%) and better maintain the quality of honeysuckle (87,5% standard berries). Thus, using MA (“Xtend” bags), it is possible to prolong the period of storage of honeysuckle berries up to 28 days.
Semi-finished products made from fruits of pirum Krasnoyarsk magnum L. in production of flour confectionary
Authors: Kokh D A , Kokh Zh A , Nepomnyashchikh Ye N , Prisukhina N V , Kulakova N S
Published: February 2021

The object of the study is technologically mature fruits of a Siberian pear of pirum Krasnoyarsk magnum L. breed. The process of obtaining extracts from the fruits of the Siberian pear is made with the following parameters: extract agent concentration (ethanol)—40% with further mash ratio of the extracting agent—1:5, water bath temperature—56° C. The distillation parameters in the process of extract concentration: pressure—0.08 MPa; temperature: initial water bath temperature—28° C: flask rotation rate—75-90 rotations per minute. The biochemical composition of fruit extracts from a Siberian pear of pirum Krasnoyarsk magnum L. breed was studied under the following conditions: extraction time of 30,60, and 90 minutes by 40% ethanol. A concentrate was made from the extract within 90minutes concentration; the content of the main components in the extract increased by 1.5 and extraction agent concentration decreased from 40% to 0.5%. A recipe of rum baba confectionary in which a concentrated extract made from pear fruit of pirum Krasnoyarsk magnum L. breed is used as a functional ingredient was developed. The use of concentrated extract made from a Siberian pear fruit as an extract ingredient contributes to the improvement of the biological value of the finished product due to higher concentration and increased content of main biologically active components.
Using functional quinoa ingredients for enhancing the nutritional value of bakery products
Authors: Eliseeva L G , Kokorina D S , Zhirkova E V , Nevskaya E V , Goncharenko O A , Othman A J
Published: February 2021

Quinoa, as semi-grain culture, has a high nutritional and biological content. Its chemical composition surpasses the traditional grain crops by many nutrients. This work aims to develop the technological recipe for bakery products from 1st-grade wheat flour enriched with quinoa ingredients in order to improve consumer quality and physicochemical parameters of the bread. A study of the nutritional value and physicochemical Quality of bread was carried out by introducing quinoa flour in the range of 5 to 30% in the recipe. An increase in the content of quinoa flour more than 15-20% led to a decrease in the volumetric yield of final products. For mitigate the negative impact of high concentrations of quinoa flour, dry wheat gluten was added in an amount of 0–5% to the bread recipe. Using the compositional uniform-rotatable experiment-planning program “MAT STAT” and a graphical interpretation of the results obtained, the receipt of wheat bread enriched with protein, dietary fibre, minerals and B vitamins was optimized. The enriched bread samples showed an increase in protein content from 7.0 to 11, 5%, the content of dietary fibre increased and amounted to 16.2%, thiamine–17.8%, magnesium–∼ 24.5%, iron–16.7% and phosphorus–19.4% of the daily requirement. Based on the results obtained, it is recommended to add quinoa and dry wheat gluten in an amount of 17 to 20% and 2%, respectively to the recipe.
Content optimization of foxtail millet grain flour and pumpkin oil in cracker formula by targeted programming
Authors: Turalieva A B , Sadygova M K , Kirillova T V , Belova M V , Anikienko T I , Kondrashova A V
Published: February 2021

The paper suggests safe regional raw materials–foxtail millet flour and pumpkin oil–for the use in the technology of healthy nutrition. Various research works have proved the prospect of their application. Foxtail millet is one of the most ancient cereal plants in East Asia. The work used the variety of foxtail millet Amber, selection of the Russian Research, Design and Technology Institute of Sorghum and Corn Federal State Government-Funded Scientific Institution and Saratov State Vavilov Agrarian University. It was sown in Povolzhye Research, Development and Production Facility of Engelssky region and the Russian Research Institute of Sorghum and Corn. The cracker recipe compounds were optimized by experimental and statistical methods. For target programming, finished products were analyzed by strength, water absorption, mass fraction of fat and fiber, organoleptic properties. The influence of factors and their interaction on the indicators was studied by multivariative analysis of variance. To construct mathematic models of response function dependence on input factors, a complete factorial experiment was used at two levels with additional experiments carried out in star points of the plan center. The target programming made it possible to establish that the optimal content of foxtail millet grain flour in the cracker formula is 20%, pumpkin oil–24% to the flour weight.
Prospects for the use of phytase to keep the freshness of bread
Authors: Nevskaya E V , Tyurina I A , Borodulin D M , Shulbaeva M T , Sumina A V
Published: February 2021

The results of studies on the effect of enzyme preparation with phytase activity on the quality and preservation of bread freshness from composite flour are described. In grain products there is rather a higher content of the antinutrient–phytic acid, which reduces the bioavailability of phosphorus, calcium, magnesium and other minerals, and thus it reduces the quality of bread. In order to solve this problem, it is proposed to add an enzyme preparation with phytase activity to the formula of bread from composite flour. The degree of staleness of bread samples was estimated by changing the loading force on the indenter in the process of deforming the crumb and removing the load. The total deformation of bread crumb was determined on the “ST-2 Structurometer.” Assessment of the loading force on the indenter during the crumb deformation was carried out 24 and 72 hours after baking the bread. The control sample was the bread without enzyme preparation. It was found that the crumb of the bread sample from composite flour with the introduction of 0.08% of the enzyme preparation with phytase activity is characterized by the lowest staling rate 72 hours after baking. It is concluded that it is appropriate to include the enzyme preparation with phytase activity in composite bakery mixtures in the amount of 0.08%.The use of the enzyme preparation with phytase activity will not only improve the quality of bread from composite mixtures with whole grain flour and bioavailability of mineral substances but is also provide prolonged preservation of bread freshness.
Nutritional value of promising raspberry varieties
Authors: Akimov M Yu , Koltsov V A , Zhbanova E V , Akimova O M
Published: February 2021

Raspberry is a crop, characterized by a valuable chemical composition, which determines the wide spectrum of its utilization not only as a fresh fruit, but also as a plant raw material for the food industry. The purpose of the paper is to make an integrated assessment for the fruit of promising raspberry varieties from genetic pool of FSSI “I.V. Michurin FSC” for nutrient and biologically active substances content and mineral elements. The object of investigation was 18 raspberry fruit varieties. The varieties are promising for cultivation in the Central Black Soil region of Russia. Chemical analyses of fruit were carried out with the use of spectrophotometric, chromatographic (HPLC), atomic absorption methods. As it was found, the significant variation in chemical composition indicators turned to be dependent on varietal features. The raspberry fruit accumulated 2.9–3.9% of dietary fibre, 0.34–1.3% of protein, 13.6–31.1 mg/100g of vitamin C, 0.2–83.6 mg/100g of anthocyanins, 0.14–0.90 mg/100g of niacin, 0.1–0.9 mg/100g of resveratrol, 0.2–3.1 mg/100g of piceid, 118.8–388.0 mg/100g of potassium, 0.29–0.97 mg/100g of iron. A high level accumulation of ascorbic acid was found in Gerakl, Evrazia, Zhar-ptitsa, Peresvet varieties; anthocyanins–in Evrazia, Gerakl, Polka, Rubinovoe ozherel’e; resveratrol and piceid–in “Zhelty gigant” and “Rubinovoe ozherel’e” varieties. The studied varieties are recommended as edible fresh fruit and for the consumption in the frozen form. Preventive food production is also appropriate.
Determination of biologically active substances in supercritical carbon dioxide sea buckthorn extract
Authors: Lapteva N , Kazenina V , Petrova A
Published: February 2021

Malnutrition and lack of essential nutrients require food enrichment with biologically active components. Polyunsaturated fatty acids play a great role in lipid metabolism. Results of research on fatty acid composition of oil obtained by the method of supercritical CO2-extraction of sea buckthorn meal are considered in the article. The obtained extract differs from analogues in the higher content of carotenoids and polyunsaturated fatty acids. The results of evaluation of the extract quality show the possibility of its use in the production of enriched fat-containing foods, including confectionery.
Development of a food antioxidant additive technology out of grape pomace
Authors: Sadovoy V V , Voblikova T V , Morgunova A V , Permyakov A V
Published: February 2021

The use of red grape pomaces to develop food antioxidant additive technology is theoretically justified. As a result, it was proposed to use polar solvents for sugar extraction, titratable acids and other organic compounds made from grape pomace. Using the methods of mathematical planning, we studied the influence of extraction time on the process results (τ), treatment temperature (t), active acidity (pH) and concentration of common salt (CNaCI) in the solution. With the use of artificial intelligence, the optimal parameters of the investigated factors were established. The precipitate was separated from the solution, ground and dried at a temperature of 70-80°C. As a result, the technology of producing a food antioxidant additive, which had a dark cherry colour and a powdered consistency without a pronounced odour, was developed. The antioxidant properties of the developed food additive have been studied on the test (no additives) and experimental (with additives) lipid samples. After processing butter at 37oC for 28 days, the test sample was found to have a lower peroxide number than the control number (0.033 compared to 0.055 mmol of active oxygen / kg), which confirms the antioxidant properties of the food additive, enriched flavonoids.
Phosphorus fertilizer payment taking into account its long-term after-effect
Authors: Volynkin V I , Volynkina O V
Published: February 2021

When phosphorus and nitrogen fertilizers are used together, their interaction is positive. This relationship is expressed differently in different weather conditions. Its manifestation also depends on elements of culture cultivation technology. In order to optimize phosphorus nutrition, pre-determined doses of phosphorus are offered, sometimes highly overestimated, which should have a long-term follow-up. To control the content of mobile phosphorus, doses of phosphorus have been developed, which can increase the index of plant availability with this element by 10 mg/kg. In a stationary experiment at the Central Experimental Field of the Kurgan NIISH, the effect of three doses of phosphorus-free nitrogen and combined with phosphorus fertilizer for 25 years and the further follow-up of phosphorus was evaluated. Phosphorus fertiliser was added for 25 years on the background of nitrogen in a dose of P40. Once the phosphorus fertilizer is discontinued, the duration of its follow-up is now 24 years.
Assessment of the nutritional value and prospects of using ziziphus fruit for a healthy human diet
Authors: Donchenko L V , Leushkina E V , Limareva N S , Bityutskaya O E
Published: February 2021

In modern conditions of development of society, food products with antioxidant and immunostimulating properties are becoming increasingly important. This led to research to identify the natural sources of such compounds. Ziziphus fruits grown in the subtropical conditions of the Krasnodar territory of the Apsheron, Chinese 2A, Koktebel and Lakomy varieties were selected as objects of research. It was found that the highest content of pectin substances is allocated to the late-maturing variety Lakomy (7.23%), the lowest–mid-maturing variety Apsheron (4.72%). The fractional composition of pectin substances is represented by protopectin (PP) and soluble pectin (SP). At the same time, the highest content of both SP and PP was found in the ziziphus Lakomy variety (1.73 and 5.50%, respectively). By the highest content of flavonoids and the amount of phenolic compounds, the ziziphus Koktebel variety is distinguished, the lowest - the Chinese 2A variety. All varieties of unabi fruits had high values of total antioxidant activity. At the same time, the lowest antioxidant activity was observed in the Chinese 2A variety (381.9 mg/100 g), and the highest–in the Nikitsky Botanical garden selection variety Koktebel (503.2 mg/100 g). The antioxidant activity in the Apsheron variety (493.4 mg / 100 g) was 1.3 times higher than that in the Chinese variety 2A and slightly different from the Lakomy variety (488.3 mg/100 g). Experimental data confirmed the nutritional value of ziziphus fruits, which allows us to recommend them as a functional source of antioxidants and pectin substances.
Composition of biologically active substances of Vaccinium berries growing in the northwestern region of Russia
Authors: Nilova L P , Malyutenkova S M , Kruchina-Bogdanov I V , Shmakova L N
Published: February 2021

Using gas chromatography with preliminary derivatization of samples, the composition of the biologically active substances of wild-growing cranberries (Vaccinium oxycoccos L.) and lingonberries (Vaccinium vitis idaea L.) was studied. Biologically active substances contain phenolic compounds, tocopherols and phytosterols. Flavonoids prevail in the composition of phenolic compounds, the amount of which increases in berry press residues. Cranberries and lingonberries differ in the quantitative and qualitative composition of flavonoids and phenolic acids. In fresh cranberry berries, taxifolin and morin predominate among flavonoids; catechin and taxifolin predominate in lingonberries. In berry press residues, the number of flavonoids increases due to taxifolin and qercetin B, and in lingonberries, additionally due to catechin. Chlorogenic acid predominates in the composition of phenolic acids of fresh cranberries; 4-Oxybenzoic acid predominates in fresh lingonberries. Tocopherols quantitatively prevail in whole lingonberries, and phytosterols predominate in cranberries. In the berry press residues, their number increases.
A study of the quantitative content of gluten in dietary products using the enzyme immunoassay system RIDASCREEN® Gliadin competitive
Authors: Ushakova Yu V , Pas’kova E M , Rysmukhambetova G E , Karpunina L V , Mamina S E , Ushakov P V
Published: February 2021

In the work, the quantitative content of gluten in our developed dietary cereal culinary and flour confectionery products was measured. The fractional composition of several types of flour and their mixtures used in our developed products by calculation was determined, which revealed that the gliadin content in the flour types used was less than 20 mg/kg. The amount of gluten in our developed products was experimentally estimated using an enzyme immunoassay—the system RIDASCREEN® Gliadin competitive. As a result of our research, it was proven that the use of gluten—free raw materials (rice, corn, pumpkin and flax flour) in the development of dietary products allowed reducing gluten levels in muffins, casseroles and cereals, and cookies on average 124, 143 and 130 times, respectively. According to the data obtained, our developed products can be labeled as “gluten-free”, since the gluten level therein does not exceed the standard indicator of 20 mg/kg and therefore are recommended for people suffering from celiac disease.
Plant-based functional food ingredients: zinc, chromium and bilberry polyphenols complexes
Authors: Zorin S N , Mazo V K , Petrov N A , Vorobiova I S , Sidorova Yu S
Published: February 2021

This work aimed to develop the technology for the production of functional food ingredients (FFI) with hypoglycemic and hypocholesterolemic action. These are organic forms of zinc and chromium and complex of bilberry polyphenols sorbed on brown buckwheat flour. Soy protein isolate hydrolysate was obtained using pancreatin as an enzymatic agent. The hydrolysis was conducted at 50-52°C for 3 hours. The product was then pasteurized at 75°C for 20 min. Organic forms of zinc and chromium were obtained by mixing the hydrolysate with zinc chloride and chromium chloride water solutions followed by micro- and nanofiltration. The bilberry fruits polyphenols were sorbed on the buckwheat flour by mixing them. The mixture was then centrifuged, the precipitate was lyophilized. Organic sources of zinc and chromium were included in the composition of specialized food product (SFP) for patients with metabolic syndrome (MS) as FFI. The introduction of the product into the hypocaloric diet of MS patients led to improvements in lipid metabolism. In essence, lowered total cholesterol decreased low-density lipoproteins and triglycerides levels, lowered atherogenic coefficient. During in vivo study hypoglycemic properties of FFI (bilberry polyphenols complex with buckwheat flour) were established. Experimental mice had significantly lower glucose, glycated haemoglobin and relative liver weight on the background of FFI consumption. Firstly, the obtained data proves the possibility to extract, concentrate and save beneficial properties of polyphenols through their sorption on the biopolymer plant matrices. Secondly, the obtained data proves the prospects of the use of essential microelements organic forms for preventive diet therapy.
Comparison of the effectiveness of antimicrobial radiation treatment of fish preserves on different installations
Authors: Sanzharova N I , Kobyalko V O , Polyakova I V
Published: February 2021

The specificity of fish preserves determines the increased risk of microbiological contamination and the relevance of using radurization to reduce it. The paper shows the results of comparing the effectiveness of various types of ionising radiation (γ-radiation of the 60Co radioisotope, electron radiation with an electron energy of 4.8 MeV, bremsstrahlung X-rays with quantum energy not exceeding 4.8 MeV) for processing fish preserves considering sensory and microbiological indicators (quantity and species composition). Almost complete inhibition of microorganisms was caused by the action of γ-radiation with an absorbed dose of 6 kGy. The action of electronic and X-ray radiation gave a significant (from 80 to 99%) decrease in the number of microorganisms at absorbed doses from 1.5 to 3 kGy. The revealed differences in the efficiency of the action of γ-radiation and radiation generated by an electron accelerator (electron and X-ray radiation) were associated with differences in the radiation energy and the parameters of irradiation sources. Irradiation of fish preserves at doses of 3 and 6 kGy reduces the species diversity of microorganisms. Survived microorganisms belonged to the yeast-like fungi of the Candida, Pichia and Kacuria genera. The results of the study showed the effectiveness of the use of radiation processing of fish preserves as an additional element in the production technology, which ensures their microbiological safety and increases the shelf life.