bluuebunny/crossref_metadata_2025_split huggingface dataset:
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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.
Assessment of the impact of composite mixtures on the quality of new meat products
Authors: Safonova YA , Kurchaeva EE , Lemeshkin AV , Pegina AN , Machtakov SG , Filatova MV 
Published: February 2021

Abstract
The object of the study of the present work is to establish the dependence of the ratios of recipe components and the parameters of production of a new type of meat product. The solution of the problem of creating a model formulation of a meat product containing a functional composite mixture with a significant content of dietary fiber is presented. The study was aimed at creating mathematical support, which can be used as a basis in assessing the component composition and parameters of preparing meat semi-finished products with specified structural and technological characteristics. During the work, peculiarities of the process of preparation of meat semi-finished products using a composite mixture of non-traditional vegetable raw materials were revealed. The mathematical model was developed, reflecting dependence of quality indices of finished meat semi-finished products on quantity of composite components in formula and conditions of the preparation process. Optimal dosages of composite mixture and values of preparation parameters are determined. A comprehensive approach was used to study the mechanisms of formation of structural and technological effects in ready-made meat systems under different conditions of their production process. The main result of the work is a model describing nonlinear dependencies of the structural parameters of the meat semi-finished product (moisture binding capacity and moisture retaining capacity), technological indices (mince yield and mince color) on the production process conditions (temperature). The authors have analysed dosages of the components of the composite mixture introduced in order to improve not only the physical properties of the meat product, but also the macro- and micronutrients enriching it.
Evaluation of the quality and safety of butter with an antioxidant complex of natural origin (birch bark extract and Aloe Vera)
Authors: Simonenkova A P , Mamaev A V , Masalov V N , Luneva O N , Demina E N , Sergeeva E Yu 
Published: February 2021

Abstract
Milk fat, on the one hand, provides high biological characteristics of butter, and on the other hand, it is a labile component susceptible to various types of spoilage under the influence of specific factors (atmospheric oxygen, high temperature, light, heavy metal ions). The processes that occur in the product during its spoilage are irreversible; they indirectly affect the organoleptic characteristics of the oil and, ultimately, lead to pathological changes in the human body. In this aspect, the search for effective antioxidants, especially those of natural origin, is of greatest relevance. However, we shouldn’t forget that the inclusion of a complex of natural antioxidants in the technological cycle of the production of butter will require manufacturers to conduct additional studies confirming the safety of new technological solutions and the stable quality of products. The article presents the results of evaluating the possible toxicity and allergenicity of butter with an antioxidant complex of natural origin (birch bark extract and Aloe Vera). Experimentally, in vivo experiments the absence of changes in the organs and tissues of the control and experimental groups of laboratory animals was proven. Preclinical studies were performed using standard methods on white, sexually mature laboratory mice of the CD-1 line / stock.
Dose-rate effect of low-energy electron beam irradiation on bacterial content in chilled turkey
Authors: Bliznyuk U A , Borchegovskaya P Yu , Chernyaev A P , Ipatova V S , Leontiev V A , Nikitina Z K , Studenikin F R , Yurov D S 
Published: February 2021

Abstract
This study provides the results of the experimental research involving 1 MeV electron treatment of chilled turkey meat with the dose rates of 1 Gy/sec, 10 Gy/sec and 100 Gy/sec. It was found that the doses exceeding 2 kGy decrease bacterial content in turkey meat at least 100 times with the dose rate ranging from 1 Gy/sec to 100 Gy/sec. Irradiation with the dose rates 1 Gy/sec and 10 Gy/sec significantly reduces the number of pathogens with doses up to 1 kGy to compare with treatment using 100 Gy/sec. Microbiological parameters of the samples irradiated with 2 kGy coincide within statistical margin of error at all dose rates. Electron treatment with dose rate 100 Gy/sec shows a more considerable reduction in bacterial content at the doses exceeding 3 kGy. Thus, the study shows the nonlinear dependence of viable cells in chilled turkey irradiated with low-energy accelerated electrons in the range from 0.25 kGy to 3 kGy on the dose rate.
A design of the quality control and safety mechanism for convenience meat products
Authors: Dunchenko N I , Kuptcova S V , Voloshina E S , Yankovskaya V S , Mikhaylova K V , Ginzburg M A 
Published: February 2021

Abstract
The main aim of any company is consumer satisfaction. However, in order to promote a new product on a market, an analysis of consumer preferences is not enough, you must make sure that the product meets all safety requirements for this category of the product and guarantee its sustained quality. So, the producer has to create products according to consumer wishes. In this article a study of market of convenience meat products is established. The result of forms was drawn and a list of wishes of “active” consumers was provided for convenience chilled meat cutlets. Then, we used the Quality Function Deployment method, the mechanism for designing products or processes, and, based on the established and expected consumer demand, consistently transformed this demand first into technical characteristics of products, raw materials, and then into parameters of the technological process. This demand is transformed into chain of House of Quality. The final step was to develop a consumer demand target matrix. Scientists Vahouni G. V., Ross H. have studied the application of QFD in production in various industries [3,4].