bluuebunny/crossref_metadata_2025_split huggingface dataset:
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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

Abstract
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.