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Vol. 21 (2018 year), No. 3, DOI: 10.21443/1560-9278-2018-21-3
Kondratev N. B., Linovskaya N. V., Parashina F. I., Rudenko O. S., Savenkova T. V.
Features of the preservation of vitamins in chocolate
Bitter, milk and white chocolate differ in terms of identification, including the content of the total dry residue of cocoa and the mass fraction of fat. The mass fraction of fat is regulated by state standards and is an important indicator of the quality of chocolate. Different receipts of chocolate cause different vitamins content. Chocolate contains a significant amount of tocopherols with high antioxidant activity, this allows preserving unsaturated fatty acids and biologically active components for a long shelf life. Losses of vitamins occur due to their oxidation and transition to more stable forms during storing of chocolate and chocolate products. Unstable and increased storage temperature leads not only to deterioration of organoleptic parameters, but also to a significant decrease in the content of vitamins. Objects of research have been samples of bitter, milk and white chocolate. The change in the content of vitamins during addition and storage at the temperature of 20 °C and under conditions of "accelerated aging" at the temperature of 50 °C in bitter, milk and white chocolate has been studied. Model samples of milk chocolate have been made using cocoa butter as a fat component to determine the loss of vitamins when introduced. The greatest losses have been found for nicotinamide and folic acid with the introduction of vitamins into chocolate. Significantly smaller losses have been established for thiamine and riboflavin. The loss of various vitamins when introduced is 10–15 %. The loss of vitamins after one month of storage at the temperature of 20 °C is from 5 to 15 %. The results are used to develop a methodology for assessing the safety of vitamins in confectionery.
(in Russian, стр.6, fig. 2, tables. 4, ref 6, adobe PDF, adobe PDF 0 Kb)
Vol. 21 (2018 year), No. 3, DOI: 10.21443/1560-9278-2018-21-3
Taleysnik M. A. , Savenkova T. V., Soldatova E. A., Misteneva S. Yu., Mizinchikova I. I.
Technology of flour confectionery products using emulsion obtained in conditions of cavitation processing
The idea of using the cavitation energy in food industry appeared in the middle of the last century, but due to absence of efficient machineries and developed process theory this method was not used. The attractiveness of using the effects of cavitation in the food industry lies in the possibility of a significant intensification of such most labour and energy-consuming processes as grinding, homogenization, dispersion, emulsification of food disperse systems. Nowadays, lots of works all around the world are dedicated to this phenomenon. This scientific direction has gained it's actuality with the world rate technic development allowing to create the more powerful machineries, capable to processing large volume of liquid. The development of new researching method has made the problem of using the cavitation energy – which has both hydrodynamic and acoustic nature – more attractive. The advantages of using the effects of cavitation on food media have been presented. The expediency of using cavitation in various sectors of the food industry: baking industry, meat industry and dairy industry has been proved. Specific examples have been given and the prospects of using this type of influence have been shown to ensure the stability of food emulsions. This study has shown how the change in the type, intensity and duration of the cavitation processing makes it possible to control the quality of the emulsion, test and finished bakery confectionery products. The optimal parameters of intensity and duration of ultrasound exposure have been determined: Imax = 1.24•106 cm2•s–3, t = 7 minutes, during which the maximum dispersion of all three phases (S-L-G) has been provided and the stability of the emulsion structure has been improved, which is confirmed by a decrease in the amount of undissolved sugar and formed foam. It has been established that the physicochemical effect of high energies leads not only to a decrease in the entropy of the leading processes and technological systems in general, but also to an increase in production efficiency and quality stabilization of the finished product.
(in English, стр.7, fig. 5, tables. 3, ref 17, adobe PDF, adobe PDF 0 Kb)
Vol. 22 (2019 year), No. 3, DOI: 10.21443/1560-9278-2019-22-3
Soldatova E. A., Misteneva S. Yu., Savenkova T. V.
Methods of optimizing technologies and recipe of oatmeal cookies
Oat has a special position among grain crops due to its amino acid and fatty acid composition which confirms the value of its use in nutritional aims. The healthy properties of oat are caused by presence in its composition of a number of biologically active compounds, vitamins, minerals, dietary fibers (in particular β-glucans) which play an important role in the prevention of many chronic diseases – diabetes, coronary heart disease, cancer, etc. In this study the effect of oatmeal flour and palm oil on the rheological and physicochemical parameters of the dough and the quality characteristics of oatmeal cookies has been examined. The advantages and disadvantages of using palm oil in the production of flour confectionery products and its impact on the safety of oatmeal cookies during storage, in particular the risk of oxidative damage, have been analyzed. Some methods for optimizing the technology of oatmeal cookies, providing finished products of stable quality have been proposed and implemented. The results of the product research indicate that the quality of the biscuit prototypes remains virtually unchanged in terms of organoleptic, physicochemical and microbiological indicators and, by the end of the storage period, complies with the regulated requirements. The implementation of the proposed techniques will improve the competitiveness of the enterprise by reducing the output of non-conforming products and, as a result, increasing consumer confidence. The obtained results are aimed at product differentiation based on technological superiority and high quality of finished products. The work has been performed in the laboratory of flour confectionery products of Scientific Research Institute of the Confectionery Industry, industrial designs have been obtained at the enterprises of the industry.
(in Russian, стр.7, fig. 3, tables. 5, ref 16, AdobePDF, AdobePDF 0 Kb)
Vol. 23 (2020 year), No. 3, DOI: 10.21443/1560-9278-2020-23-3
Linovskaya N. V., Mazukabzova E. V., Rudenko O. S., Savenkova T. V.
Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value
Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.
(in English, стр.8, fig. 3, tables. 3, ref 14, AdobePDF, AdobePDF 0 Kb)
Vol. 23 (2020 year), No. 3, DOI: 10.21443/1560-9278-2020-23-3
Misteneva S. Yu., Savenkova T. V., Demchenko E. A., Shcherbakova N. A., Gerasimov T. V.
Effect of functional and technological properties of vegetable shortenings on qualitative characteristics of biscuit
The modern market has strict requirements for competitive products, forcing the manufacturer to implement scientific and technological progress in production, increase labor productivity and product quality, and reduce cost. The unchanged favorite on the confectionery market is sugar biscuits, it is in high demand among all groups of the population, the share of domestic products is more than 85 %. The quality and nutritional value of food products largely depend on the properties and composition of the predominant amount of raw materials, which in the production of sugar cookies are wheat flour, sugar and fat component. In order to update the technological control schemes and optimize the recipe composition of sugar cookies, depending on the type of fat component used, the influence and the relationship between the functional and technological properties of fatty products traditionally used in the production of sugar cookies (margarine, confectionery fat, milk substitute fat, palm oil), and quality characteristics of finished products (structural and mechanical, physicochemical and organoleptic indicators, rheological indicators of emulsion and dough) have been investigated. As a result of the studies, it has been found that the type of fatty products has a significant impact on the development and optimization of technological methods in relation to specific production conditions, the formation of sensory and structural characteristics of the finished product. Recommendations have been developed for optimizing the recipe composition of cookies depending on the type of fat used. In particular, it has been shown that it is advisable to use a milk fat substitute or margarine in products with a simple recipe composition, while the use of palm oil and confectionery fat is more justified in products with a rich recipe composition, in which organoleptic characteristics are formed by the presence of additional raw materials: dairy products, cocoa powder, nuts, dried fruits, etc.
(in Russian, стр.11, fig. 9, tables. 5, ref 14, AdobePDF, AdobePDF 0 Kb)