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Rambler's Top100

Confectionary manufacture №6/2017



FOCUS: FUNCTIONALITY PRODUCTS

Secrets of a Healthy Diet

Skobelskaya Z.G., Butin S.A., Lyubenina I.A., Kolpakova V.V.Functional Marmalade Containing Linseed Oil

P. 4-9 Keyword: quality, linseed oil, marmalade, optimization, prescription, functional product
Abstract: Human nutrition in our country is unbalanced. It leads to the development of alimentary­dependent diseases. Consequently, the need to develop functional food products that prevent the development of nutrition­related diseases arises. Confectionery is a promising area for enriching functional ingredients. The aim of the work is to create enriched polyunsaturated fatty acids marmalade of functional purpose. Research was conducted at Moscow State University of Food Production. At the first stage of the study optimum ratio of the main components (linseed oil, gelatin and fruit juice) was established through the method of full factorial experiment planning 23. The manufactured marmalade was evaluated by two indicators. They are organoleptic estimation and rheological behavior. The optimal quantity of the main marmalade recipe components was ascertained on the basis of the data received by means of MatLab software package. Direct introduction of linseed oil allows to add not more than 2% of the oil to the marmalade prescription. At the second stage of the study, we used the technique of fat injection through a capsule. The optimum ratio of the main prescriptive components (whey, carboxymethylcellulose, guar gum, xantham gum, linseed oil) was set in a similar way, through planning full factor experiment. The optimal quantity of the main marmalade recipe components was ascertained on the basis of the data (on organoleptic estimation and rheological behavior) received by means of MatLab software package. Encapsulation method allows to add to the recipe not more than 4-5% of linseed oil with preservation of high quality. The study calculates the ratio of proteins, fats, carbohydrates in marmalade with 1 and 4% of linseed oil content. The marmalade, which contains 4% linseed oil, is found to have a ratio of fatty acids (?­3): (?­6) is 3: 1. The results of the work are recommended to be used for functional purpose product­line expansion, for confectionery enterprises and for calculation of the firm recipes for functional purpose marmalade manufacturing.
Authors: Skobelskaya Zinaida Grigoryevna, Doctor of Technical Science;
Butin Sergey Anatolyevich, Graduate Student;
Lyubenina Irina Alexeevna, Student,
Moscow State University of Food Production,
11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Kolpakova Valentina Vasilyevna, Doctor of Technical Science,
All­Russian Research Institute of Starch Products - a branch of the "Federal Scientific Center Food Systems named after V.M. Gorbatov"
11, Nekrasova St., Korenyovo, Moscow Region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Renzyaeva T.V., Tuboltseva A.S.Muffins of Functional Purpose on the Basis of Mixtures of Dry Components

P. 10-14 Keyword: cakes, flour confectionery, mixes of dry components, functional ingredients
Abstract: Cakes belong to the flour confectionery (FC) of a volume form made on the base of the refined types of raw materials and having unbalanced composition of feedstuffs. The purpose of work was development of formulations and technology of cakes of a functional orientation from the mix of dry components (MDC) with use of liquid vegetable oils. The work is performed at the Kemerovo Institute of Food Science and Technology (university). MDC formulas are developed for preparation of cakes which consist of: wheat flour, icing sugar, egg powder, an egg yolk dry, cottage cheese dry, yogurt dry, nonfat dry milk powder, baking powders, citrus food fibers. The technology of preparation of cakes from MDC providing the fullest binding of liquid vegetable oil with formula components is offered. The article presents the results of determination of organoleptic and physico­chemical quality parameters, changes in process of storage, degree of satisfaction of average daily need for feedstuffs and energy at the use of a single portion of cakes from MDC with vegetable oil. Cakes contain polyunsaturated fatty acids and tocopherol (vitamin E) in the quantity allowing to carry them to functional food. High content of linolenic fatty acid allows when marking cakes from MDC with liquid rape oil to use information that they are a source of omega­3 fatty acids.
Authors: Renzyaeva Tamara Vladimirovna, Doctor of Technical Science,
Tuboltseva Anna Sergeevna, Graduate Student,
Kemerovo Technological Institute of Food Industry (University),
47, Bulvar Stroiteley, Kemerovo, 650056, ren­ This email address is being protected from spambots. You need JavaScript enabled to view it. , thrawn­ This email address is being protected from spambots. You need JavaScript enabled to view it.



Lobosova L.A., Magomedov M.G., Toporova K.Yu., Magomedova A.Z., Profatilo N.A., Nesterova I.Yu., Reshetneva A.S., Arsanukaev I.Kh.Application of Bird Cherry Powder in the Production of Cupcakes

P. 15-17 Keyword: muffins, flour confectionery, nutritional value, cherry tree flour, functional products
Abstract: Pastry confectionery products are in high demand among consumers. Therefore, the inclusion in formulation of plant raw materials of new species, rich with vitamins, macro­ and micronutrients, is an urgent task. Valuable raw material for the production of fruitcakes can be a cherry tree flour, which contains a lot of calcium, phosphorus, potassium, vitamins of group B.?The purpose of the research is to determine the feasibility of using cherry tree flour in the production of cupcakes. The work was carried out at Voronezh State University of Engineering Technologies. Samples of products were prepared in laboratory conditions. When developing a new cupcake recipe, wheat flour of superior quality was replaced with cherry tree flour in the amount of 15, 25, 50% in terms of dry matter and determined the quality indicators 24 hours after baking. The best quality indicators have samples containing 25% of cherry tree flour. The introduction of a smaller amount of flour slightly increases the nutritional value of the products, and a larger dosage had a negative effect on the quality of the produce, since was felt a strong taste of this additive. For the analysis of raw materials, semi­finished products and finished products, were used organoleptic, chemical, physical and microbiological methods of research. According to the results of the research, the technology and the recipe for a cupcake of increased nutritional value "Cheryomushka" with the addition of cherry tree flour were developed. Identified organoleptic, physicochemical and microbiological quality indicators. They found out that during the storage of cakes for 1-7 days the mass fraction of moisture decreases: in the control sample it is 4.7%, in the case of the cupcake tested by 3.9%. In the developed products, the nutritional value is higher than in the control, the content of dietary fiber is 1.2 times, flavonoids 1.1 times, potassium 1.3 times, iron 1.13 times, manganese and copper 3 times, zinc - 2 times, vitamin B1-4 times. On the basis of the carried out researches it is possible to draw a conclusion that the replacement of a part of wheat flour of higher grade with cherry tree flour (in terms of dry matter) during the production of cupcakes allows enriching their chemical composition with vitamins, minerals. Have been developed packages of technical documentation (TU, TI, RC).
Authors: Lobosova Larisa Anatolyevna, Candidate of Technical Science,
Magomedov Magomed Gasanovich, Doctor of Technical Science,
Toporova Kseniya Yuryevna, Student
Magomedova Aminat Zapirovna, Student
Profatilo Natalya Alexandrovna, Student
Nesterova Irina Yuryevna, Student
Reshetneva Alyona Sergeevna, Student
Voronezh State University of Engineering Technologies,
19, Prospekt Revolyutsii, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.
Arsanukaev Issa Khasievich, Candidate of Technical Science,
branch of the Moscow State University of Technology and Management named after K.G.Razumovsky,
209, Prospekt Lomonosova, Arkhangtelsk, 163060



Healthy Nutrition: A View of the State, Producer, Retail and Consumer

RAW MATERIALS AND ADDITIVES

Use of Structurants, Offered by "SOYUZSNAB", in Confectionery Manufacture

CONTROL AND QUALITY

Gerasimov T.V., Shcherbakova N.A., Aleshina L.D., Akimov A.I.Application of the Method of Ranking in Expert Measurements of Flour Confectionery Products Quality

P. 24-27 Keyword: waffles, detransitivize, organoleptic indicators, ranking, cakes, experts
Abstract: When assessing the quality of food products using expert measurements in wine tasting are used when more objective methods, using technical means is impossible, difficult and economically inefficient. The lack of standards and methods of sensory evaluation of pastry, and whether the results of the expert measurements estimates requires the development of methods for the assessment of organoleptic characteristics. Purpose - science­based evaluation of organoleptic indicators weight of flour confectionery products method of ranking and exclusion of non­transitive subsets of the results of expert measurements. The studies identified the list and the number of organoleptic characteristics in each group of flour confectionery products. Studies cover the entire range of confectionery. The methodology of assessment of organoleptic indicators of flour confectionery products allows to improve the quality of the expert measurement in the tastings of their products.
Authors: Gerasimov Timofey Victorovich, Candidate of Technical Sscience,
Shcherbakova Nataliya Alekseevna, Candidate of Technical Sscience,
Alyoshina Lyudmila Dmitrievna, Head of Department,
Akimov Anton Igorevich, Junor Researcher,
All­Union Research Institute of Confectionery Industry - branch of "Federal Scientific Center Food Systems named after V.M. Gorbatov",
3, bldg. 20, Elektrozavodskaya, Moscow, 105023, confeс This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



CHRONICLE AND INFORMATION

Agroprodmash-2017

The II All-Russian Forum "Bread business"

Awards are Given

Iba Inspires Industry

Modern Technologies for the Production of Healthy Food

Best Product-2017

Winners of the "Choice of Networks" Ccompetition

What is Human Centered Packaging: Results of the Seminar Depot WPF and ABLZ

Innovative Product

Results of the 12th International Competition for the Best Packaging and Label "ProdExstraPak-2017"

Index of Articles Published in the Journal "Confectionery Production" in 2017