bluuebunny/crossref_metadata_2025_split huggingface dataset:
Influence of high-protein flour from sunflower shrot on the change in the properties of chocolate masses
Authors: Bobozhonova G A , Tkeshelashvili M E , Magomedov G O 
Published: February 2021

Abstract
The current trends forming a healthy diet dictate the need to create food products, including confectionery with high nutritional value. The use of nontraditional types of raw material in food production can contribute to their enrichment with proteins and micronutrients. The secondary resources of plant raw materials are currently actively used in solving food problems, being an additional source of naturally substances. A significant number of secondary resources is generated during the processing of sunflower seeds. High-protein flour «Bioproten» obtained from sunflower shrot with a protein content of 45-48% can serve as a perspective source of protein substances. The data on the amino acid composition of high-protein flour from sunflower shrot have been presented in the article. The influence of various dosages of high-protein flour from sunflower shrot on the change in consumer and technological properties of chocolate masses has been explored. The technological properties of the simulated chocolate masses promote the creation of a technology of the mass production as the preparation of liquid semi-finished products and in the process of forming finished products. The expediency of using this additive in the confectionery production, in particular chocolate, has been demonstrated. The composition of the chocolate mass that does not reduce the taste characteristics of the finished chocolate product is presented. A new technical result of the resistance of chocolate to fat bloom has been achieved.
Cutlet formulas with spelt and thistle seeds flour balanced by amino acid composition
Authors: Patrakova I S , Seregin S A , Gurinovich G V , Myshalova O M , Patshina M V , Sannikov P V 
Published: February 2021

Abstract
Expansion of the range of chopped semi-finished products of high nutritional value is possible with a combination of meat and vegetable raw materials. The greatest interest is studying of possibility of use of alternative kinds of local plant raw materials, as a source of indispensable amino acids and fibre in technology of meat products of the higher biological value. Flour from spelt and thistle seeds is such an alternative plant raw material. The aim of the research was to develop cutlet formulas balanced in biological value using spelt flour and thistle seed flour. Based on the definition of water absorption and water retention capacity, the level of hydration of plant components was established, which amounted to 1:3. According to the results of organoleptic evaluation, the limit level of hydration of hydrated spelt and thistle seed flour in the formulas of meatballs was determined, which amounted to 15% and 5%, respectively. The method of computer design using the utility coefficient of amino acid composition as a target function determined the optimal amount of added plant component, which provides the highest biological value. For optimized formulas it was established to increase the utilitarian coefficient of amino acid composition to 0.82 and 0.83, to decrease the amount of unutilized amino acids to 63.00 mg and 59.79 mg, respectively, when using 15% spelt flour and 3% thistle seed flour. This indicates the high biological value of optimized cutlet formulas.
Nutritional value of persimmon, banana, lemon and longan cultivated in Northern Vietnam
Authors: Thinh B B , Trong L V , Lam L T , Hien V T T 
Published: February 2021

Abstract
An analysis of nutritional composition of some common fruits (persimmon, banana, lemon, longan) grown in Northern Vietnam was conducted. These fruits, at their ripening stage, showed distinctive flavors and colors and contain a high content of nutrients. They owned relatively high content of vitamins, protein, lipid and reducing sugar, and also contained essential amino acids mostly including glutamic acid, aspartic acid, leucine. Additionally, the mineral content in the fruits also achieved a high level, mainly phosphorus, nitrogen, potassium and magnesium. These obtained findings show that the fruits (persimmon, banana, lemon, longan) are a major source of nutrients as well as essential minerals for humans. The research results are also served as a scientific basis for collecting, processing, preserving and consuming these fruits in Vietnam.
Unconventional recipe component in the production of pasta
Authors: Osipova G A , Samofalova L A , Berezina N A , Seregina T V , Safronova O V , Chalykh M V 
Published: February 2021

Abstract
The use of secondary raw materials as new recipe ingredients in the production of food products is currently quite relevant. Soybean okara, which is a by-product of soy milk production, may be promising in this case. Special attention is paid to its technological properties and rich chemical formula which includes at least 5.5% of complete protein characterized by the content of all essential amino acids, dietary fiber, unsaturated fatty acids, macro-, microelements (potassium, calcium, magnesium, iron, iodine, etc.), vitamins (β-carotene, E, group B, choline, biotin, folic acid), isoflavones, which suggests the positive effect of the use of okara in food production in order to increase their consumer properties and nutritional value. It is important that soybean okara practically does not have any flavor, which allows to use it in the production of a great variety of food products and culinary. The article proves the possibility to use soybean okara in the production of pasta, gives some optimal drying parameters of soybean okara for its further use, investigates the influence of soybean okara on the properties of raw gluten of wheat flour, rheological characteristics of pasta dough and the quality, first of all, on cooking properties of pasta, determines its rational proportion taking into account the quality of the main raw material (11.5% to flour weight). The content of protein and fiber in the composition of soybean okara and finished pasta is determined.
The effectiveness of using mineral fertilizers with microelements «Nanosilicon», «Stimulin», and «Alfastim» drugs in the reproduction of sea buckthorn
Authors: Kosachev I A , Vorobyeva A V , Usvyat N D 
Published: February 2021

Abstract
The article is devoted to the study of the influence of new promising drugs «Nanosilicon», «Stimulin» and «Alfastim» on the rhizogenesis of green cuttings of sea buckthorn when growing planting material. The objects of the study were three promising varieties of sea buckthorn selected by the Research Institute of Horticulture of Siberia: Augustina, Essel and Etna. The purpose of the research is to search for drugs and optimal concentrations that stimulate root formation to increase the yield of high-quality planting material of valuable sea buckthorn varieties. As a result of the conducted research, the positive effect of the drug mineral fertilizer with microelements «Nanosilicon» on the rhizogenesis of green cuttings and the volume of the root system of sea buckthorn seedlings was established.
The bean flour effect on the rheological properties of the dough from a wheat flour based composite mixture
Authors: Maradudin M S , Simakova I V , Kazydub N G 
Published: February 2021

Abstract
Department of Food Technology, at Saratov State Vavilov Agrarian University, studied and compared the main parameters of the rheological state of the dough from whole grain wheat flour and straight white wheat flour, dough from white beans and red beans. Dough parameters from flour composite mixtures based on beans were also studied and compared with each other. It was found that the water absorption ability of flour highly correlates with dough stability time, with a force moment characterizing the minimum consistency of the dough during the starch retrograde phase and with a force moment characterizing the maximum consistency of the dough during the end of the starch retrograde phase, as well as with the total energy consumed during dough mixing. To a lesser extent, the water absorption ability of flour correlates with the time of dough development, the force moment during the liquefaction phase, and the force moment characterizing the stability of the dough during the gelatinization phase. When comparing the main rheological parameters of the dough from the studied types of flour, it was found that both the degree of grinding and the morphological characteristics of the beans used as a donor or basis for composite mixtures influence the correlation between rheological parameters. The water absorption ability correlates to a greater extent with the main rheological indices of the dough of composite mixtures based on straight white wheat flour rather than composite mixtures based on whole grain flour.
Chemical composition and physicochemical properties of extruded buckwheat
Authors: Garkina P K , Kurochkin A A , Frolov D I , Shaburova G V 
Published: February 2021

Abstract
The article analyzes the chemical composition of extruded buckwheat. The fatty acid composition of extruded buckwheat oil is obtained. The water-binding and fat-binding ability of extruded buckwheat was studied. The chemical composition of extruded buckwheat is compared with other components. The directions of using extruded buckwheat in brewing for the intensification of biotechnological processes are considered. Due to its high fiber content and low glycemic index, the use of extruded buckwheat can be recommended when creating a new line of fortified bakery products for diabetic purposes.
Influence of buckwheat by-products on the antioxidant activity of functional desserts
Authors: Matseychik I V , Korpacheva S M , Lomovsky I O , Serasutdinova K R 
Published: February 2021

Abstract
Using of buckwheat by-products (hull fine powder and melanin obtained from the hull) in formulations of desserts (by the examples of chocolate cream and honeysuckle mousse) can improve their sensory and physico-chemical characteristics, including antioxidant activity (AOA). The chemical composition of buckwheat hull fine powder was studied, and sensory evaluation of the powder and melanin was carried out. The values of AOA allowed one to determine the amounts of the powder and melanin in desserts as 1.5 and 0.037 g per serving accordingly. Sensory evaluation of dessert samples showed high-point values. There were also determined physico-chemical characteristics of dessert samples. Besides increasing of AOA, the buckwheat hull fine powder increases dietary fibers content in desserts. All dessert samples with addition of melanin satisfy more than 15% of the daily need in antioxidants, so the developed desserts can be considered as functional products.
Studies of the purification process of biogas used for grain micronization
Authors: Startseva S V , Ostrikov A N , Bogomolov I S , Zheltoukhova E YU 
Published: February 2021

Abstract
The operation parameters of the GIK-8 burner were checked when using variants of model gas with different volume ratios of methane and carbon dioxide as fuel. The operability of the GIK-8 infrared radiation burner on purified biogas with a CO2 content of maximum 10-34 % vol. was experimentally established. The dependences of the burner power loss, the combustion rate on the CO2 content in biogas at various values of the total gas mixture flow rate, the performance of one burner on the combustion rate for different combinations of the flow rates of the components of the gas-air mixture are determined. It was revealed that the temperature of the heating surface of the GIK-8 burner in gas mixtures with a CO2 content of 18-34 % vol. makes up 830-840 ° C. The possibility of firing a cold burner GIK-8 at 33 % vol. CO2 content in purified biogas is defined. Based on the studies, a rational method for biogas purifying has been determined, including chemical desulphurization, pressure washing with water and condensation drying of biogas supplied to infrared burners for stable operation of the micronizer of the following composition: methane (CH4)–85 % vol., carbon dioxide CO2 - 11 % vol., water vapor - 9 mg/m3, hydrogen sulfide H2S - 20 mg/m3 with minimal energy costs for its preparation. An improved burner design for a micronizer adapted to biogas operation has been developed. The temperature of the heating surface of the GIK-8 burner in gas mixtures with a CO2 content of 18-34 % is 830-840 ° C.
Improving the technology of post-harvest processing and storage of grain raw materials at the enterprises of the grain processing industry
Authors: Yegorova S V , Slavyanskiy A A , Postnikova T A , Pereboev A V , Mazanova G V , Murzakov M G 
Published: February 2021

Abstract
In the modern market of agricultural products, there is an acute problem of saturation of the grain sector of quality raw materials that are used in different spheres of production. There is annual expanding of the range of exports and increase in the volume, as well as growing consumption in the domestic market. To perform these tasks we need an efficient post-harvest processing and storage of grain raw materials. JSC “Novospassky Elevator” is a dynamically developing enterprise actively introducing modern technologies of processing and aeration of the grain mass to maintain and improve quality. Ventilation systems are used when drying grains in dryers. Aeration has a significant efficacy, however, drawbacks are a significant outlay of time, the changing weather conditions can be critical. The most perspective processing method is the intermittent ventilation, which has proved itself in the industry of bakery products and which can be performed in storage, being equipped with installations for active aeration, silos and bunkers. The authors developed a nomogram for selection of a rational mode of intermittent ventilation and its duration when the seed moisture content from 16% to 20% inclusively. The essence of intermittent aeration of grains is the use of short periods of blowing, which alternate with longer periods of binning the grains. During binning, the moisture from the inner layers flows into the outer, and, if subsequent ventilation is removed. In addition to the technology of intermittent aeration, the grains can also be stored using the method of storage in controlled atmosphere. Rational use of energy resources significantly reduces the cost of the enterprise.
Theoretical aspects of the use of alfalfa in the production of flour confectionery products of high biological value for tourist routes
Authors: Agaeva N Y , Alekseeva T V , Krivenko E I , Nesterenko I P , Taltynova E S , Stolyarov A E 
Published: February 2021

Abstract
Improving public health is considered one of the key tasks of the state policy of the country. An important factor affecting the state of public health is a balanced diet, through which it is possible to carry out targeted alimentary shunting of the human body. Considering the current state of people’s diets in Russia, we can conclude that in the daily menu there is a decrease in the use of products with high biological value and, at the same time, an increase in the consumption of products with an increased amount of carbohydrate component. This trend leads to a deficiency in the use of high-grade proteins, polyunsaturated fatty acids, vitamins and minerals. For various population groups, the concept of a balanced diet is specific. Considering the diet for tourists on tourist routes of varying complexity, the issue of expanding the range of food products that can satisfy the physical needs of tourists when passing the appropriate routes for the necessary substances and energy is particularly relevant. The most preferred group of products is flour confectionery products due to the fact that they have a high calorie content, contribute to energy enrichment, are convenient to use and have good storage capacity. This group of products is most common on the market due to its availability and tradition. Especially, among the wide range of confectionery, shortbread cookies can be distinguished.
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

Abstract
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

AbstractMalt 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

Abstract
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

Abstract
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

Abstract
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.