Confectionary manufacture №6/2014
THEME OF THE ISSUE: IN FOCUS - HEALTHY FOODS
Kondratyev N.B., Rudenko O.S., Osipov M.V., Belova I.A., Savenkova T.V.The Role of Macronutrients in Determining the Nutritional Value of Fruit-Based Confectionery
| Kew words: capillary электрофорез, confectionery products, macronutrients, fruit purees. Abstract: Macronutrients have different functions in the processes of human life, and they must be consumed in adequate amounts. When marking the nutritional value of food is necessary to specify the content of mineral substances. For monitoring compliance with the declared values obtained by calculation of the actual values required analytical technique. The method of determination of qualitative and quantitative content of macronutrients in confectionery products by capillary zone electrophoresis. The range of the actual content of macronutrients in various kinds of confectionery products and raw materials is determined. The resulting data provide an opportunity to assess the nutritional value of confectionery on the content of macronutrients and need to create a database on the composition of fruit raw materials Authors: Kondratyev Nikolay Borisovich, Doctor of Technical Science Rudenko Oksana Sergeevna, Laboratory Chief Osipov Maksim Vladimirovich, Candidate of Technical Science Belova Irina Aleksandrovna, Junior Researcher Savenkova Tatiana Valentinovna, Doctor of Technical Science Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 105023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Skobelskaya Z.G., Klyueva E.O., Glebova A.Y.Sunflower Meal - a Promising Raw Material for Enrichment Wafers
| Kew words: flour, sunflower, functional additives, fatty stuffing, wafers. Abstract: On the basis of studying of organoleptic, physical and chemical, rheological and information indicators the optimum quantity of a flour from sunflower in a compounding is defined, periods of storage of the wafers containing a sunflower flour are proved, the chemical composition of a new compounding is calculated, its advantage before the wafers prepared on a traditional compounding is shown. Authors: Skobelskaya Sinaida Grigoryevna, Doctor of Technical Science Klyuyeva Elizaveta Olegovna, Industrial engineer Glebova Anna Yuryevna,Student Moscow State University of Food Production 11, Volokolamskoye sh. St, Moscow; This email address is being protected from spambots. You need JavaScript enabled to view it. |
Bortsova E.L., Lavrova L.Y., Lesnikova N.A.Assessment of the Development of Yeast Cakes Production Technology in the HACCP
| Kew words: amino acid composition, hazard analysis, yeast cakes, the system HACCP, whey powder. Abstract: The article presents a comparative analysis development of technology of yeast cakes using whey powder sponge and straight way of course. Optimal dosage making whey powder organoleptic and physico-chemical parameters of the quality of finished products. Presents the calculation of amino acid soon for yeast cakes using whey powder at a dose of 2.5?%. For the new composition yeast cakes give an algorithm of analysis of hazards in the system HACCP, indicating the regulations against which the analysis. Authors: Bortsova Ekaterina Leonidovna, Candidate of Economical Science Lavrova Larisa Yuryevna, Candidate of Technical Science Lesnikova Nataliya Alexandrovna, Senior Professor Ural State University of Economics, 62, 8 Marta St., Ekaterinburg, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Smolikhina P.M.Designing Recipes of Confectionery Functionality
| Kew words: combining candy mass, optimization of composition of recipes, a balanced chemical composition, functional purpose. Abstract: Using the powder semi-finished products from vegetable raw materials, which have a higher concentration of nutrients, compared with the initial raw material, seems to be one of the most effective ways of enrichment of confectionery with biologically active substances. Solved multicriteria problem of designing of compoundings of jelly and whipped cream candy increased nutrition and low energy value with the addition of vegetable powders and various ratio layers of combined corps, which ensure the satisfaction of daily needs in dietary fibers by 21,0-58,0?%, carotenoids 43,3-89,7?%. For calculation of the unified receipts proposed automated information system based on the use of object-oriented view of information and intended for operative calculation and optimization of the formulation in terms of the variability of raw materials. Authors: Smolikhina Polina Mikhaylovna, Candidate of Technical Science Tambov State Technical University, 106, Sovetskaya St., Tambov, 392000, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Magomedov G.O., Lobosova L.A., Zhuravlev A.A., Magomedov M.G., Arsanukaev I.K., Barsukova I.G., Tishkina N.I., Ruzmatova O.A.Jelly-Formation of the Jelly Masses in the Production of Pastes
| Kew words: concentrated pineapple juice, optimization, girasol puree, functional items. Abstract: In the production of aerated confectionery viable to use non-traditional fruit and vegetable raw materials, which help to create functional products with increased nutritional value and expand the product range. Girasol and concentrated pineapple juiceare valuable materials in the production of confectionery of therapeutic and prophylactic purposes. Alcohol-and water-soluble carbohydrates of girasol tubers mostly are presented by fruktosans. Most valuable of them are inulin (more than 14%). Concentrated pineapple juice is rich in vitamins С, B1, B2, B6 и . It is the source of manganese, copper, magnesium, potassium, ?-carotene, folic acid and dietary fiber. In the production of aerated products processes of foaming and gelation are successive, therefore the purpose of the study is to investigate the process of gelation of jelly masses in the pastille production, obtained on the basis of pectin with using girasol puree and concentrated pineapple juice. Jelly mass was prepared in the laboratory by substituting apple puree, girasol puree (DS = 17%) and girasol puree replacing at concentrated pineapple juice (DS = 59%). Plastic strength was measured every 30 minutes on structure meter C-1. To select the optimal dosage of girasol puree and concentrated pineapple juice the formulation was optimized by the method ofdesign of experiments based on the obtained values. Authors: Magomedov Gazibeg Omarovich, Doctor of Technical Science Lobosova Larisa Anatolyevna, Candidate of Technical Science Zhuravlev Alexandr Alexandrovich, Candidate of Technical Science Magomedov Magomed Gasanovich, Candidate of Technical Science Arsanukaev Issa Khasievich, Candidate of Technical Science Barsukova Irina Georgievna, Job Seeker Tishkina Natalya Igorevna, Student Ruzmatova Olga Alexandrovna, Student Voronezh State University of Engineering Technology, 19 Revolutsii Pr., Voronezh, 394036, larisa_lobosova@mail.ru469 |
PRODUCTION TECHNOLOGIES
Berezovsky Y.M., Lazarev E.V. Modelling of the Caramel Loaf Cooling Process
| Kew words: caramel weight, a temperature field, theoretical calculation of a field, experiment Abstract: The сaramel weight possesses specific warmly physical characteristics on which methods of its formation in cegelmashine cars are based. In article the temperature field in the file of caramel similar on scale with сaramel by a long loaf is investigated. By the decision of the equation of Fure cooling process weights is analyzed. The decision of an one-dimensional thermal problem heat of transfer from a plate in environment is considered. Are used warmly physical characteristics сaramel weights, under the help data and the additional experiment defining factor heat of transfer from a surface сaramel of weight in environment. The curve distributions of temperatures corresponding to the decision of a problem further are compared with experimental data. The stand for temperature measurement in cooling down сaramel to weight is created. Experimental installation includes a vessel filled сaramel in weight. In a vessel the core with a set of the thermocouples is entered, allowing to register temperature at different levels of weight during all process of cooling. The vessel is equipped by a thermal protection so that to provide heat exchange only through one top surface. The scale of a vessel and a condition of heat exchange with environment are similar to formation conditions сaramel a long loaf in cegelmashine to the car. Schedules of results of calculation and temperature measurements in cooling down сaramel to weight testify to satisfactory coincidence of results of calculation and experimental data. Results and conclusions of researches can be used engineers designers of the equipment for processing сaramel weights and technologists on caramel manufacture. Authors: Berezovskiy Yuriy Mikhaylovich, Doctor of Technical Science Research Institute of Refrigeration Industry, 12, Kostyakova St., Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it. Lazarev Evgeniy Valeryevich, Candidate of Technical Science CJSC "AM Development", This email address is being protected from spambots. You need JavaScript enabled to view it. |
CONTROL AND QUALITY
Polyakova S.P., Khokhlova E.A., Skokan L.E., Aksyonova L.M.A New Method for the Determination of Bacterial Contamination Causing Organoleptic Spoilage of Confectionery
| Kew words: confectionery, lipolytic microorganisms, method for determination of lipolytic microorganisms, organoleptic spoilage. Abstract: Developed a new method for determination of bacteria causing deterioration in the quality of confectionery. Were isolated bacteria of confectionery, semi-finished products and raw materials for their production. Selected 96 strains of microorganisms of all objects. We determined the activity of enzymatic systems of selected microorganisms. Found that most of the selected bacteria has lipolytic activity. It is established that the use of standard techniques, modes of cultivation and nutrient media does not allow to identify all the lipolytic microorganisms in confectionery, because most microorganisms do not show typical signs of growth or do not form typical of lipolytic microorganisms colonies. Studied morphological and biochemical properties of the isolated microorganisms. On the basis of data obtained optimal conditions of their cultivation. Method for determining the activity of lipase organisms confectionery developed on the basis of established biochemical properties of bacteria, as well as studying the interactions of their enzyme systems with different fats. The method of quantitative and qualitative detection of bacteria causing a change in the quality of confectionery, which will allow us to predict the organoleptic spoilage on the microflora of raw materials and confectionery. Authors: Polyakova Svetlana Petrovna, Candidate of Technical Science Khokhlova Evgeniya Andreevna, Junior Researcher Skokan Lyudmila Evgenyevna, Doctor of Technical Science Aksyonova Larisa Mikhaylovna, Doctor of Technical Science, Academician of RAS Research Institute of Confectionery Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
SCHOOL OF TECHNOLOGIST
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Index of Articles, Published in the Journal "Confectionery Manufacture" in 2014