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Vol. 22 (2019 year), No. 3, DOI: 10.21443/1560-9278-2019-22-3

Vasyukova А. Т., Bogonosova I. A., Novozhilov M. P.
Development of preventive vegetable products with protein fortifiers

The developing new formulations of specialized products for the nutrition of schoolchildren and adolescents requires the search for new raw materials that guarantee the expansion of the assortment and increase the consumer properties of culinary products. In the study of raw materials, semi-finished products and finished products, standard and generally accepted sociological, organoleptic, physical and chemical and microbiological methods have been used. Eggplant, squash, apples and pumpkin were chosen as promising components of vegetable casseroles. The chemical composition and nutritional value of this raw material have been studied, the cost of developed products has been determined. A protein fortifier (dry protein composite mixture) has been used in the formulations. As a result of research, microbiological, organoleptic indicators, nutritional and energy value of innovative vegetable casseroles have been determined. In all developed samples, a higher content of basic food substances has been noted in comparison with traditional casseroles: proteins –169.9–295.22 %; fats – 85.4–218 %; carbohydrates – 13.57–26.68 %. The obtained ratio of proteins and fats in enriched casseroles of a high degree of readiness contributes to better absorption of fats. In the course of studying losses during heat treatment, it has been found that enriched vegetable casseroles, compared to control samples, have greater mass losses, since up to 50 % of juicy vegetable raw materials (pumpkin, zucchini) are added to their recipes. When assessing the quality of new products, qualitative and quantitative methods have been used. The organoleptic quality assessment of the developed casseroles has been carried out using qualitative and quantitative methods (on a 10-point scale), it shows that all the samples of enriched casseroles (cabbage, potato, carrot and vegetable) presents high organoleptic characteristics. Microbiological indicators of casseroles (semi-finished products of high degree of readiness) have met the requirements of the Technical Regulation of the Customs Union 021/2011 "On food safety".

(in Russian, стр.6, fig. 5, tables. 5, ref 6, AdobePDF, AdobePDF 0 Kb)

Vol. 23 (2020 year), No. 3, DOI: 10.21443/1560-9278-2020-23-3

Shokina Y. V., Kuchina Yu. A., Novozhilov M. P., Popov M. М., Shokin G. О.
Study of rheological properties of gels based on Thorny Skate cartilage broth (Raja radiata) in the technology of natural fish culinary products –aspic fish, in jelly, fish jellies and potions

The paper deals with methodological approaches to study the rheological properties of gelatin gels based on the thorny skate cartilage broth (Raja radiate), which is an aqueous extract of chondroitin sulfate, depending on the manufacturing technology. It is shown that the use of modern instrumental methods for studying the rheological properties of gels and methodological approaches typical of physical and colloidal chemistry allows to obtain the most complete and objective information about the mechanisms of formation of key consumer properties of fish products and the main directions of improving the technology of its manufacture. The influence of gelatin concentration in the range from 0.5 to 5.0 % in chondroitin sulfate-containing broths from the thorny skate cartilage on kinematic and dynamic viscosity of broths, as well as on the strength, melting point and shear stress indices of gels based on these broths was studied. As control samples, aqueous solutions of gelatin in concentrations from 0.5 to 5.0 % and gels based on them were used in the studies. The analysis of the results of the study showed that the broths prepared on the basis of the thorny skate cartilage have increased relative to the control samples the values of kinematic and dynamic viscosity, the increase in indicators is characterized by a directly proportional dependence on the concentration of gelatin in the broth. Gelatin gels based on chondroitin sulfate-containing broths made from the thorny skate cartilage have increased strength, which has a positive effect on the organoleptic evaluation and consumer properties of the finished culinary products.

(in Russian, стр.10, fig. 7, tables. 2, ref 14, AdobePDF, AdobePDF 0 Kb)