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Rambler's Top100

Food processing Industry №3/2015

The Outcome of the Food and Processing Industry of Russia.

FOOD INGREDIENTS

Nikiforova T.A., Kulev D.K., Nechaev A.P., Semenova P.A. Preparation of the Draft Program of Development of Production Micro-Ingredients in the Russian Federation on 2015-2025 Years

Ingredients LLC "Teresa Inter".

Oganesyants L.A., Panasyuk A.L., Kuzmina E.I., Sviridov D.A., Komarov N.V., Kostsova T.E.Use of Grape Extracts CO2 as a Natural Dietary Supplement in the Preparation of Margarine Emulsions.

P. 12-13 Key words
secondary resources; grape pomace; CO2 extracts; oxidative stability; margarine emulsion; biologically active compounds

Abstract
It is known that the quality of most food products is determined not only consumer properties, but also their ability to maintain its characteristics for a long period of time. Margarines well retain their quality at low temperatures and bad enough storage is kept in a positive temperatures. In this regard, the study of the kinetics of the oxidation of margarine emulsion during storage at different temperatures above zero is a very urgent task. The paper presents the results of research to improve the oxidative and hydrolytic stability of the margarine emulsion during storage in a wide range of plus temperatures by adding various additives. Proposed the introduction of a margarine fat phase emulsions CO2 extracts of the individual components of grape pomace, and the aqueous phase - a hydrophilic extract of red vine leaves as a food additive. It is shown that the use of emulsions in the preparation of margarine grape extracts of various origin not only increase the oxidative and hydrolytic stability, but also increase the organoleptic properties of the product. Comparative analysis showed that some samples of CO2?extracts can serve as alternatives currently in use in the margarine industry expensive imported hydrophilic extract of green tea.

References
1. Oganesyants L. A. et al. [Using CO2 extracts of secondary winemaking resources as a food additive for vegetable oils]. Pishchevaya promyshlennost', 2014, no. 3, pp. 42-43. (In Russ.)
2. Panasyuk A. L., Kuz'mina E. I., Sviridov D. A., Kostsova T. E. [Deep recycling winemaking wastes using carbon dioxide extraction]. Pishchevaya promyshlennost', 2014, no. 8, pp. 17-19. (In Russ.)
3. Oganesyants L. A. et al. [The prospects of using the red vine leaves as secondary raw material]. Vinodelie i vinogradarstvo, 2012, no. 5, pp. 24-26. (In Russ.)
4. Oganesyants L. A. et al. [Chemical composition and bioactive substances of red vine leaves]. Tekhnologii i innovatsii, 2012, no.10, pp. 63-65. (In Russ.)
5. Oganesyants L. A. et al. [Extracts of red vine leaves - a natural source of bioactive compounds]. Pishchevaya promyshlennost', 2013, no. 3, pp. 40-42. (In Russ.)
Authors
Oganesyants Lev Arsenovich, Doctor of Technical Science, Professor,
Panasyuk Alexandr Lvovich, Doctor of Technical Science, Professor,
Kuzmina Elena Ivanovna, Candidate of Technical Science,
Sviridov Dmitriy Alexandrovich,
All-Russian Research Institute of Brewing, Soft Drinks and Wine Industry,
7, Rossolimo St., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.
Komarov Nikolay Vladimirovich, Candidate of Technical Science,
Kostsova Tatyana Evgenyevna, Candidate of technical Science,
All-Russian Research Institute of Fats (Moscow branch),
5, 1st Grayvoronovsky Proezd, Moscow, 109518, This email address is being protected from spambots. You need JavaScript enabled to view it.



Golubeva L.V., Dolmatova O.I., Smolsky G.M., Gubanova A.A., Daryin A.O.Maltodextrin in the Production Technology of Concentrated Milk-Containing Products

P. 14-16 Key words
maltodextrin; technology; the concentrated milk-containing product; microstructure

Abstract
Milk-containing canned food with non-standard composition is particularly popular in recent years. One promising area is the use of products in formulations full or partial replacement of sucrose. The authors conducted a study on the selection of the optimum component for introducing it into the milk-containing product. Maltodextrin is a component that is used not only for the partial replacement of sucrose but also to improve the consistency of the integrated product. The quantity of a component is chosen on the basis of experimental organoleptic and physico-chemical parameters of the integrated product. To this end, replaced by a milk-containing product prescription sugar from 10 to 40?% maltodextrin and examined the samples. Development of technology for concentrated milk-containing products, which entered maltodextrin in dry form together with the sugar. To determine a positive impact on the quality of canned maltodextrin, microstructure of the product is investigated. To compare the quality of the developed product used a milk product without consistency improver. A control sample was designed using the traditional technology for milk cans. Based on the results of the study it can be concluded whether to use maltodextrin in the production of concentrated milk-containing products.

References
1. Golubeva L.V., Ponomarev A.N., Dolmatova O.I. Novye tekhnologii v proizvodstve moloka i molochnykh produktov: monografiya [New technologies in production of milk and milk products]?. Voronezh, VSUET Publ., 2012. 112 p.
2. Golubeva L.V., Bobkova N.A., Dolmatova O.I. Sposob proizvodstva molokosoderzhashchego kontsentrirovannogo produkta [A method of producing milk-containing concentrated product]. Patent RF № 2328858, 22.01.2007.
3. Makarova O.V., Lisin P.A., Pas'ko O.V. [Milk-malt product for school-age children]. Molochnaya promyshlennost', 2011, no. 5, p. 73. (In Russ.)
4. Galstyan A.G., Petrov A.N., Turovskaya S.N., Chervetsov V.V. [Production of condensed canned milk with sugar: innovative solutions]. Molochnaya promyshlennost', 2009, no. 12, p. 26. (In Russ.)
5. Ermolaeva G.A., Sapronova L.A., Krivoz B.G. [Sugar and its substitutes in food production]. Pishchevaya promyshlennost', 2012, no. 6, p. 48. (In Russ.)
6. Gnezdilova A.I. [Trends in production of condensed milk-containing canned food]. Pererabotka moloka, 2013, no. 7, p. 52. (In Russ.)
7. Zobkova Z.S. [Nutritional supplements and functional ingredients]. Molochnaya promyshlennost', 2007, no. 10, pp. 6 - 10. (In Russ.)
8. Golubeva L.V., Gubanova A.A. Sposob proizvodstva molokosoderzhashchego produkta [A method of producing milk-containing product]. Patent RF № 2515907, 20.05.2014.
Authors
Golubeva Lyubov Vladimirovna, Doctor of Technical Sience, Professor,
Dolmatova Olga Ivanovna, Candidate of Technical Science, Docent,
Smolskiy Gennadiy Mikhailovich, Candidate of Chemical Science, Docent,
Gubanova Anna Alekseevna, Graduate Student,
Daryin Aleksey Olegovich,
Voronezh State University of Engineering Technology,
19, Prospekt Revolyutsii, Voronezh, 394000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Khovanova I.V., Dimitrieva S.E., Les G.M., Rimareva L.V., Sokolova E.N., Davydkina V.E.Improving Nutritional and Biological Properties Dairy Products for the Hero-Diet Food Through the Use of These Biologically Active Component.

P. 17-19 Key words
amino acids; gerodietary food; yeast hydrolysate; immunomodulatory properties; food properties; protamine

Abstract
Article is devoted to the possibility of using yeast hydrolyzate "Protamine" in dairy products for the hero-diet food to improve the nutritional and biological properties. With the introduction of premixes in the food self-active enzyme system, a number of scientific and technical problems associated with the inability to preserve intact their constituent substances and various synergistic and antagonistic effects. Obviously, the quality of these effects will depend on the characteristics selected in the production technology, especially for certain functions. The authors examined aspects of obtaining dairy products and cheese, enriched yeast hydrolyzate "Protamine". It has been found that a mixture of milk souring protamine is significantly faster than the control milk souring, since yeast hydrolyzate increases the growth rate of microorganisms. Clot formation in the desired acidity curd samples enriched protamine occurred approximately 10% faster than the control samples. The data of research on fractional and amino acid composition of proteins derived products. Products have probiotic and immunomodulatory properties as a result of the enrichment of biologically active component and probiotic fermentation ferment consisting of pure cultures of lactic acid, propionic acid bacteria and bifidobacteria, which has a positive effect on human health due to the normalization of intestinal microflora and stimulate the immune system. Designed dairy products enriched with protamine, have a uniform consistency air, white with a cream shade color, taste and smell of sour milk, sweet, with a barely perceptible taste of protamine, which gives the product an unusual interesting taste. The work was approval of regulatory documents.

References
1. Certificate of state registration № 77.99.26.9. U. 5708.7.07 Federal Service for Supervision of Consumer Rights Protection and Human Welfare of 18.07.2007, on the yeast hydrolyzate "Protamine". (In Russ.)
2. Kudryasheva A. A., Presnyakova O. P. [Medical and biological features of natural food amino acids]. Pishchevaya promyshlennost', 2014, no. 3, pp. 68-73. (In Russ.)
3. [Fermented milk product for gero-diets nutrition]. Patent application № 2014124959, 06.19.2014. (In Russ.)
4. [Low-fat milk product for gero-diets nutrition]. Patent application № 2014124960, 06.19.2014. (In Russ.)
5. Specifications TS 9222 120 00419006-13. Fermented milk products "Profilin". (In Russ.)
6. Dimitrieva S. E., Khovanova I. V. [Enrichment of fermented high-protein products for gero-diets nutrition by complex biologically active premix]. Fundamental'nye i prikladnye issledovaniya po bezopasnosti i kachestvu pishchevykh produktov: Sb. nauch. trudov VIII mezhdunarodnoi konferentsii molodykh uchenykh i spetsialistov [Basic and applied researches on the safety and quality of foods: Proc. of the 8th Intern. conf. of young scientists and specialists], Vidnoe, 2014, pp. 74-78. (In Russ.)
Authors
Khovanova Irina Vladimirovna,
Dimitrieva Svetlana Eliseevna, Candidate of Technical Science,
Les Galina Mikhaylovna, Research Institute of Child Nutrition,
48, Moskovskaya St., Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Science, Professor,
Sokolova Elena Nikolaevna, Candidate of Biological Science,
Davydkina Vera Evgenyevna,
All-Russian Research Institute of Food Biotechnology,
4b, Samokatnaya St., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pershina O.N., Pomozova V.A.Comparative Analysis of the Effectiveness of Water-Retaining Additives in the Production of Heat-Stable Fruit Jam

P. 20-23 Key words
glycerol; glucose; dietary fiber; sorbitol; fruit jam; fructose

Abstract
Thermostable stuffings based on fruit purees are widely used in production of gingerbreads, different types of cookies, cakes, rolls and other flour confectionery. When producing thermostable stuffings the decrease in value of water activity - besides ensuring the safety of biologically active agents, and the increase in shelf life of finished goods - enables to reduce the probability of migration of moisture from a stuffing into the dough.
Researches are devoted to studying the ways of decrease in value of water activity in a thermostable fruit stuffing (an apple jam), by introduction of various ingredients allowed for use in the food industry into the formula.
To decrease a water activity factor various ingredients such as food fibers, sugars and polyatomic alcohols were used as moisture-holding agents.
Their influence not only on water activity in a fruit stuffing, but also on final physical and chemical, organoleptic and thermostable properties of a finished product is shown. The best results are obtained when adding glycerin in the concentration of 5 g?/?100 g.
The research results enabled to develop a formula and a technology of high-thermostable "Apple" jam, glycerin in the volume of 5 kg?/?100 kg being included into the texture. The normalized quality indices of the jam are the following: mass fraction of solids is 74 - 76?%; ðÍ is 3,75 - 3,85; aw is 0,72 - 074.
The jam production is introduced at JSC TPK "Sava", Tomsk.

References
1. Nechaev A.P., Traubenberg S.E., Kochetkova A.A. Pishchevaya khimiya [Food Chemistry]. St. Petersburg, GIORD Publ., 2004. 640 p.
2. Buldakov A.S. Pishchevye dobavki. Spravochnik [Nutritional supplements]. Moscow, DeLi print, 2003. 436 p.
3. Pershina O.N., Pomozova V.A., Polishchuk N.A. [Thermostable fillings based on fruit and berries raw material]. Vserossiiskaya molodezhnaya nauchnaya shkola [All-Russian Youth Scientific School]. KemIFST Publ., 2012, p. 172. (In Russ.)
4. Markh A. T., Zykina T.F., Golubev V.N. Tekhnokhimicheskii kontrol' konservnogo proizvodstva [Technochemical control of canning]. Moscow, Agropromizdat, 1989. 304 p.
5. Fat'yanov E.V., Te R.E., Tsar'kov I.V. [Effect of aqueous solutions of carbohydrates on the activity of water]. Molochnaya promyshlennost', 2011, no. 12. (In Russ.)
Authors
Pershina Olga Nikolaevna, Lead Technologist,
Tomsk Industrial Company "Sava",
14, Lenskaya St., Tomsk, 634067, This email address is being protected from spambots. You need JavaScript enabled to view it.
Pomozova Valentina Alexandrovna, Doctor of Technical Science, Professor,
Kemerovo Technological Institute of Food Industry,
47, Bulvar Stroiteley, Kemerovo, Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bogatyreva T.G., Ruban N.V., Vaskina V.A., Belyavskaya I.G.Protein-Polysaccharide Mixtures for Increasing the Shelf Life of Oil Creams.

P. 24-26 Key words
water activity; yeast; oil creams; microbiological contamination; mold

Abstract
The article presents the results of microbiological studies of protein-polysaccharide raw materials and finished cream "Charlotte" and "Glasse" with their use. Based on the analysis of existing technologies oily creams found that one of the important problems in the production of semi-finished products for decorating cakes and pastries is an increased tendency to microbial infection and associated with this cause a short shelf life products with cream. There are particularly susceptible to infection by extraneous microorganisms oil creams, which include butter, eggs, natural colors and flavors. The combination of these components with sugar and high humidity create a favorable environment for the development of mesophilic aerobic and facultative anaerobic bacteria, coliform bacteria, St. aureus, yeast, fungi and Salmonella.
To prevent the development of oil in creams foreign microorganisms used various additives with preservative properties and compounds that reduce the rate "activitywater".
Microbiological analysis of water-retaining agents allowed to select the most pure sweeteners (sorbitol, xylitol, erythritol) for making syrup instead of sugar, the use of which has reduced the figure "activity water" from 0.95 to 0.73, to extend the shelf life 5-7days. and improve the physical and chemical properties of modified creams" Charlotte" and "Glasse".
Replacing drawn milk and eggs in the formulation of creams mixture of sodium alginate, sodium caseinate, xanthan gum and pectin yielded semifinished insemination with reduced microbiological and extend the shelf life of up to 36h to7 days while maintaining the foaming properties.

References
1. Baranov B.A. Teoreticheskie i prikladnye aspekty pokazatelya "aktivnost' vody" v tekhnologii produktov pitaniya: diss. d-ra tekhn. nauk [Theoretical and applied aspects of the indicator "water activity" in food technology: Dr. Diss. (Techn. Sci.)], 2000. 240 p.
2. Bogatyreva T.G., Labutina N.V. Tekhnologii pishchevykh produktov s dlitel'nymi srokami khraneniya [Food technologies with a long shelf life]. St.Petersburg, "Professiya" Publ., 2013. 176 p.
3. Matveeva T.V., Leiba A.A., Savvateev E.V., Savvateeva L.Yu., Koryachkina S.Ya. Krem maslyanyi [Cream oil]. Patent RF № 2438341, 10.01.12.2012.
4. Vas'kina V.A., Kaloshina A.Yu., Mashkova I.A., Mukhamediev Sh.A., Novozhilova E.S., Prokhorova T.V., Mel'nov S.B., Kryukovskaya T.V. Sposob proizvodstva konfety tipa "sufle" [A method of producing sweet such as "souffle"]. Patent RF № 2360428, 10.07.2009.
5. Sanitary and epidemiological rules and regulations. SanPiN 2.3.2.1078 - 01. Hygienic requirements for safety and nutritional value of foods. Moscow, "InterSEN" Russian Ministry of Health, 2002, pp. 42 - 43. (In Russ.)
6. Guidelines MU 4.2.727 - 99. Hygienic evaluation of the shelf life of food products. 4. 2. Methods of control. Biological and microbiological factors. Moscow, FCN Russian Ministry of Health, 1999. 24 p. (In Russ.)
7. Guidelines. Methods of microbiological control of finished products with cream. MUK 4.2.762 - 99. Moscow, FCI Russian Ministry of Health, 1999, pp. 19 - 23. (In Russ.)
Authors
Bogatyreva Tatyana Glebovna, Doctor of Technical Science, Professor,
Ruban Natalya Viktorovna, Graduate Student,
Vaskina Valentina Andreevna, Doctor of Technical Science, Professor,
Belyavskaya Irina Georgievna, Candidate of Technical Science, Docent,
Moscow State University of Food Production,
11, bldg. A, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Makarova N.V., Barkova O.R., Eremeeva N.B., Demidova A.V., Azarov O.I., Demenina L.G., Chaplygina T.A., Antipenko M.I.Red Currant Berries and Raspberry Harvest in 2014 from the Collection of Research Institute "Zhigoulevskiye Sady" as Effective Antioxidants

P. 27-30 Key words
antioxidant activity; red currants; raspberry; phenolics; flavonoids; anthocyanins; DPPH

Abstract
In this article, demostrated one of the most promising areas of research in food chemistry - obtaining extracts with antioxidant activity. In this connection in materials described the results of a comparative study of six varieties of raspberries (Ranniy surpriz, Nagrada, Skromnitca, Lubetovskaya, Kolokolchik, Novost Kuzmina) and two varieties of red currants (Gollandskaya rozovaya, Gazel) grown on the SBD WITH SRI "Zhigulevskie gardens "2014, on the content number of phenolic compounds, flavonoids, anthocyans, antiradical capacity using free radical DPPH (2,2-diphenyl-1-picrylhydrazyl), according to the method of restoring force FRAP, antioxidant activity in the linoleic acid. Also useful properties described berries, their chemical composition, their organoleptic characteristics. To research the antioxidant activity was obtained hydroalcoholic extract (1: 1) at 37 ºC for 2 hours. Method of evaluating the antioxidant activity of free radicals appears colorimetry based on the reaction of DPPH, dissolved in ethanol, with a sample of an antioxidant. As a result, recovery is reduced DPPH antioxidant purplish blue color DPPH in ethanol, and the reaction monitored by the change in absorbance at 514 nm by spectrophotometry. Method FRAP (ferric reducing antioxidant power) based on the reduction reaction of the complex Fe (III) 1,2,4?tripiridil-5?triaza. The results of experimental studies are presented in tables, which allows to prove conclusively the process of changing the antioxidant activity, depending on the varieties of red currants and raspberries. In terms of experimental studies were made relevant conclusions. This study was financially supported by the Ministry of Education and Science of the Russian Federation within the basic part of the government task number 2014?/?199 FSBEI HPE "Samara State Technical University" code 974.

References
1. Dubrovin I. Vse ob obychnoi maline [All of the usual raspberries]. Moscow, Eksmo Publ., 2000.
2. Khasanov V. V., Ryzhova G. L., Mal'tseva E. V. [Research methods of antioxidants]. Khimiya rastitel'nogo syr'ya, 2004, no. 3, pp. 63-75. (In Russ.)
3. Roginsky V., Lissi E. A. Review of methods to determine chain-breaking antioxidant activity in food. Food Chem., 2005, vol. 92, no. 2, pp. 235-254.
4. Balasundram N., Sundram K., Samman S. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem., 2006, vol. 99, no. 1, pp. 191-203.
5. Sariburum E. et al. Phenolic content and antioxidant activity of raspberry and blackberry cultivars. J. Food. Sci., 2010, vol. 75, no. 4, pp. 328-335.
6. Parry J. et al. Fatty acid composition and antioxidant properties of ncold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. J. Agr. and Food Chem., 2005, vol. 53, no. 3, pp. 566-573.
7. Wada L., Ou B. Antioxidant activity and phenolic content of Oregon caneberries. J. Agr. and Food Chem., 2002, vol. 50, no. 12, pp. 3495-3500.
8. Wang S. Y., Lin H.S. Antioxidant activity in fruits and leavers of blackberry, raspberry, and strawberry varies with cultivar and developmental stage. J. Agr. and Food Chem., 2000, vol. 48, no. 2, pp. 140-146.
9. Wang S. Y., Chen C.T., Wang C. Y. The influence of light and maturity on fruit quality and flavonoid content of red raspberries. Food Chem., 2009, vol. 112, no. 3, pp. 676-684.
10. De Ancos B., Gonzlez E. M., Cano M. P. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit. J. Agr. and Food Chem., 2000, vol. 48, no. 10, pp. 4565-4570.
11. Mathew S., Abraham T. E. Studies on the antioxidant activities of cinnamon (Cinnamomum verum) bark extracts, through various in vitro models. Food Chem., 2006, vol. 94, pp. 520-528.
12. Wong Sh. P., Leong L. P., Koh J. H. Antioxidant activities of aqueous extracts of selected plants. Food Chem., 2006, vol. 99, pp. 775-783.
Authors
Makarova Nadezhda Viktorovna, Doctor of Chemical Science, Professor,
Barkova Olga Romanovna, Assistant,
Eremeeva Natalya Borisovna, Graduate Student,
Demidova Anna Vladimirovna,
Samara State Technical University,
244, Molodogvardeyskaya St., Samara, 443100, This email address is being protected from spambots. You need JavaScript enabled to view it.
Azarov Oleg Igorevich,
Demenina Lyubov Georgievna,
Chaplygina Tatyana Anatolyevna, Senior Researcher,
Antipenko Mariya Ivanovna, Candidate of Agricultural Science,
Research Institute of Horticulture and Medicinal Plants "Zhigulevskiye Sady",
18th km, town Experimental Station for Horticulture, Samara, 443072, This email address is being protected from spambots. You need JavaScript enabled to view it.



Dubtsova G.N., Kusova I.U., Dedova I.A., Sazhina E.I.Jujube Fruits - a Functional Food Ingredient.

P. 31-33 Key words
functional food ingredients; powders fruit jujube; fatty acids; phytosterols; flavonoids; antioxidant capacity

Abstract
Functional food are popular now. So the using of non-traditional vegetable raw materials with high nutritional and biological value is relevant. One of such plants is jujube, which belongs to the family Rhamnaceae, the genus Ziziphus. As the fresh fruits of jujube are seasonal product, it is advisable to use them in powder form for enrichment the product. A comparative study of the chemical composition of the powder derived from the fruit, pulp and seeds of jujube has done. It is established that the pulp (57.3?%) and the fruit (55.3?%) contain the greatest amount of carbohydrates, dietary fiber is concentrated in the seed (59.4?%). Omega-3 fatty acids are found in large quantities in the fruit (12.39?%) and seed (13.85?%). The powders contain significant amounts of flavonoids from 1715 to 2725 mg?/?kg, phytosterols - 646.5 mg?/?kg. The main group of fractional composition of flavonoids (catechins, aglycones and flavone-glycosides) are studied. The 6 fraction of sterols (campesterol, stigmasterol, ?-sitosterol, stigmastadiene 5.24, ?-amyrin, artenal) are identified. The antioxidant capacity of hydrophilic and lipophilic fractions are determined. The greatest amount of vitamin C contained in the powder of the fruit - 1900 mg?/?kg. The high content of potassium (from 6723 to 9716 mg?/?kg), calcium (from 978 to 1669 mg?/?kg), iron (from 45.9 to 66.3 mg?/?kg), manganese (from 5.33 to 14.1 mg?/?kg) in the powders is noticed. The obtained results allow to recommend the powder from the jujube fruit in functional foods production.

References
1. Tutel'yan V. A., Sukhanov B. P., Khotimchenko S. A., Baturin A. K. Politika zdorovogo pitaniya: Federal'nyi i regional'nyi urovni [Healthy nutrition policy: federal and regional levels]. Novosibirsk, Siberian University Press, 2002. 344 p.
2. Tutel'yan V. A. [The concept of optimal nutrition: scientific rationale]. Zdorov'e naseleniya i sreda obitaniya. Informatsionnyi byulleten', Moscow, Znanie Publ., 2001, no. 11, pp. 6-12. (In Russ.)
3. Baigarin E. K. [Effect of microcrystalline cellulose and wheat bran on body weight in rats, on biological value, on digestibility of protein and on indices of lipid metabolism]. Voprosy pitaniya, 2010, vol. 79, no. 2, pp. 28-32. (In Russ.)
4. Unabi visitor from China. Journal "Fazenda". Available at: http://www.fazenda-online.ru / exoty / 180 unabi-gost-iz-kitaya. html.
5. Tutel'yan V. A., Eller K. I., eds. Metody analiza minornykh biologicheski aktivnykh veshchestv [Methods for analyzing biologically active substances minor]. Moscow, Dinastiya Publ., 2010. 160 p.
6. Prior R. L., Wu X., Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in food and dietary supplements. J. Agric. Food Chem., 2005, vol. 53, pp. 4290-4302.
7. Psotova J., Zahalkova J., Hrbac J., Simanek V., Bartek J. Determination of total antioxidant capacity in plasma by cyclic voltammetry. Two case reports. Biomedical Papers, 2001, vol. 145, no. 2, pp. 81-83.
Authors
Dubtsova Galina Nikolaevna, Doctor of Technical Sience, Professor,
Kusova Irina Uruzmagovna, Candidate of Technical Science, Docent,
Dedova Irina Alexandrovna, Graduate Student,
Sazhina Ekaterina Igorevna, Graduate 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.



Smertina E.S., Fedyanina L.N., Lyakh V.A., Zinatullina K.F.Assessment of Technological Risks of Pectin from the Seagrass as a Functional Ingredient in Bakery Products

P. 34-37 Key words
bakery products; biologically active additives to food; aquatic plant origin; pectin; Zostera marina

Abstract
Basis of state policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 provides for an increase the share of food products of mass consumption, enriched in vitamins and minerals, including a massive varieties of bakery products. The purpose of work - development of composition and evaluation of technological risks the use of sea-pectin as biologically active additives (BAA) to the food "Izosterit" in bakery products. The work carried out in Vladivostok, Primorsky Krai, under production conditions Innovation and Technology Centre of the Far Eastern Federal University. Effect of dietary supplements "Izosterit" on the quality of the basic raw material was studied by the conventional methods: baking properties of wheat flour fraction of total mass of wet gluten and its physical properties (elongation and elasticity); the gas generating ability of flour; biotechnological properties of baker's yeast and the dynamic viscosity of the dough. Quality of finished products investigated by organoleptic and physico-chemical indicators. In the work was used the standard methods used in breadmaking and the relevant normative documents of the Russian Federation. Considering The obtained data - the lack of technological risks when using "Izosterità" as a functional ingredient in bakery products, its natural origin, a proven positive effect on the human body, can to position the designed bakery products as products with detoxifying, enterosorption action and recommend their to apply in complex detoxifying, hypoallergenic and other healthful diets.

References
1. Principles of State Policy of the Russian Federation in the field of healthy nutrition for the period up to 2020 from 25.10.2010 № 1873. (In Russ.)
2. Shatnyuk L. N., Mikheeva G. A., Nekrasova T. E. [Ingredients in the technologies of healthy foods]. Pishchevye ingredienty v sozdanii sovremennykh produktov pitaniya [Food ingredients in creation of modern food], ed. by V. A. Tutel'yan, A. P. Nechaev. Moscow, DeLi plyus Publ., 2014. (In Russ.)
3. Fedyanina L. N., Smertina E. S., Lyakh V. A., Zinatullina K. F. [Bakery products with immunoactive peptide]. Khlebopechenie Rossii, 2014, no. 4, pp. 37-40. (In Russ.)
4. Fedyanina L. N., Smertina E. S., Lyakh V. A., Zinatullina K. F. [Actoprotective action of functional product with water and ethanol extract of brown algae]. Khranenie i pererabotka sel'khozsyr'ya, 2013, no. 9, pp. 44-45. (In Russ.)
5. Smertina E. S., Fedyanina L. N., Kalenik T. K. [Prospects for the use of non-traditional raw materials of plant origin in bakery]. Khlebopechenie Rossii, 2012, no. 4, pp. 12-14. (In Russ.)
6. Matveeva T. V., Koryachkina S. Ya. Fiziologicheski funktsional'nye pishchevye ingredienty dlya khlebobulochnykh i konditerskikh izdelii: monografiya [Physiologically functional food ingredients for bakery and confectionery products]. Orel, State University - ESPC, 2012. 947 p.
7. Silko S. N., Sokol N. V., Donchenko L. V. [The use of pectin for improving the quality of bread]. Uspekhi sovremennogo estestvoznaniya, 2005, no. 5, p. 60. (In Russ.)
8. Kolenchenko E. A., Khotimchenko Yu. S., Sonina L. N. Comparative in vitro assessment of antioxidant activities of low-Etherified pectin from the eelgrass Zostera marina and antioxidative medicines. Russian Journal of Marine Biology, 2005, vol. 31, no. 5, pp. 331-334.
9. Loenko Yu. N., Artyukov A. A., Kozlovskaya E. P. Vladivostok, Dal'nauka Publ., 1997. 212 p.
10. Pashchenko L. P. et al. Praktikum po tekhnologii khleba, konditerskikh i makaronnykh izdelii (Tekhnologiya khlebobulochnykh izdelii) [Workshop on technology of bread, pastry and pasta (Technology of bakery products)]. Moscow, Kolos Publ., 2007. 215 p.
11. Donchenko L. V. Tekhnologiya pektina i pektinoproduktov [Technology of pectin and pectin products]. Moscow, DeLi Publ., 2000. 256 p.
12. Kuznetsov O. A., Voloshin E. V., Sagitov R. F. Reologiya pishchevykh mass: ucheb. posobie [Rheology of food masses]. Orenburg, OSU, 2005. 106 p.
Authors
Smertina Elena Semyonovna, Candidate of Technical Science, Docent,
Fedyanina Lyudmila Nikolaevna, Doctor of Medical Science, Professor,
Lyakh Vladimir Alexeevich,
Zinatullina Kristina Fanidovna, Graduate Student,
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Machikhin S.A., Strelyukhina A.N., Vasilyev A.M. Requirements of Functional Fitness Equipment for the Food Industry

P. 39-40 Key words
quality of food products; normative documents; food engineering; consumer properties of products

Abstract
In the article the problem of the conformity assessment of technological equipment for food industry. It is shown that the functional characteristics of the equipment shall apply in assessing the quality of the equipment.
Currently, there is a priority towards the security properties of the product of mechanical engineering for food engineering to the detriment of engineering properties, that determine the quality of the equipment and the quality of their functions. But the quality of the equipment characterized by a set of indicators and safety is only one of a number of quality indicators.
In the regulations, including the Federal Law "On Technical Regulation" (¹ 184?FZ of 27.12.2002), established the need to meet safety requirements. But there is no requirement of conformity of product of mechanical engineering for food engineering requirements of functionality. Now declaration of conformity may be registered on equipment safety in the operation, but did not satisfy the functional requirements and unfit for normal technological equipment operation.
The article discusses approaches to the choice of the functional parameters of the technological equipment for food industry. It is shown that one of the functional parameters of the technological quality of the machine must be a qualitative indicator of the food products produced on this machine. Greatest difficulty is the choice of the parameter, instrumentally determined and correlated well with the organoleptic evaluation.

References
1. Vasil'eva N. O. [On the mandatory requirements and basic properties of the goods]. Standarty i kachestvo, 2007, no. 12, pp. 68-71. (In Russ.)
2. Machikhin S. A., Strelyukhina A. N. [On the one aspect of food security in Russia]. Pishchevaya promyshlennost', 2005, no. 11, pp. 10-11. (In Russ.)
3. Mikhailichenko S. A., Vaganova D. V. [On the problematic issues of ensure of mandatory requirements to safety]. Informatsionnyi byulleten' TEKhEKSPE®T. Tekhnicheskoe regulirovanie v Rossii, 2014, no. 6 (96), pp. 7-9.
4. Security of Russia. Legal, socio-economic and scientific-technical aspects. Food security. Section 1, 2000. Section 2, 2001. Moscow, Znanie Publ. (In Russ.)
5. Kovalev D. V. [The system of voluntary certification of food products]. Pishchevaya promyshlennost', 2007, no. 12, pp. 10-11. (In Russ.)
6. Strelyukhina A. N. [Ensuring food quality]. Entsiklopediya "Mashinostroenie", vol.4(17) "Mashiny i oborudovanie pishchevoi i pererabatyvayushchei promyshlennosti" [Machines and equipment of food processing industry]. Moscow, Mashinostroenie Publ., 2003, pp. 17-19. (In Russ.)
7. Sukmanov V. A. Povyshenie tekhnicheskogo urovnya kachestva oborudovaniya dlya mekhanicheskoi obrabotki produktov pitaniya [Raising the technical quality level of equipment for mechanical food processing]. Donetsk, RIP "Lebed'" Publ., 1995. 236 p.
Authors
Machikhin Sergey Alexandrovich, Doctor of Technical Science, Professor,
Strelyukhina Alla Nikolaevna, Doctor of Technical Science, Docent,
Vasilyev Alexandr Mikhaylovich, Candidate of Technical Science,
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.



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INNOVATIVE TECHNOLOGIES

Masalova N.V., Levochkina L.V.Influence of Mashed Burdock Root on the Structural and Mechanical Properties of Curd Desserts

P. 44-47 Key words
burdock root; dietary fiber; inulin; simulator fat; burdock root puree; cheese desserts

Abstract
One of sources of food fibres is confess plants.
Basic components of root of burdock are food fibres and cellulose. By the basic chemical components of coriaceous layer of root of burdock large there are a cellulose and mineral substances, and squirrel and carbohydrates, including inulin concentrated to the core.
Food fibres, except ability to influence on the process of metabolism, possess ability to regulate structurally - mechanical properties of products in the complement of that they enter. Their value is especially important by gelation of high-calorific, rich in fats, food systems.
In the ration of feed of many people of the Pacific region root of burdock large is the inalienable component of ration. It is explained by not only a presence in them of food fibres but also high maintenance of important of inulin.
Application of inulin allows to get the food systems with the lowered maintenance of fat. Thus there is not necessity renewal of complete, saturated creamy taste, due to introduction of inulin - "imitator of fat" transmitter the taste feeling of fats.
In the process of thermal treatment of root of burdock, containing an inulin, there is his partial destruction, therefore in our work it was necessary to pick up such receptions and methods his treatments at that the roots of burdock maximally grew soft with minimum destruction in him inulin.
Because degree of softening influence of fibres of cellulose in a root burdock depends on the modes of his technological treatment, we studied influence of methods of this treatment on the degree of softening influence of root of burdock and maintenance in him inulin.
Degree of softening influence of root of burdock the values of deformation of tension and deformations of change, that we determined on mechanical durability, served as a criterion.
As researches showed, a puree from the root of burdock largely influenced on structurally - mechanical properties of curd desserts.
It was set by us, that over an alkaline environment brings to the acceleration of process of softening influence of root of burdock, but results practically in complete destruction of the inulin contained in him. The puree got by such method from the root of burdock has homogeneous consistency, but bad aromatic properties, therefore for desserts a puree was recommended from the root of burdock, cooked in water during 70 minutes. It was experimentally set that puree from the root of burdock in an amount to 60?% improves structurally - mechanical properties and allows to get a curd dessert with a magnificent structure and high by taste indexes.

References
1. Turova A. D. Lekarstvennye rasteniya SSSR i ikh primenenie [Medicinal plants of the USSR and their application]. Moscow, Meditsina Publ., 1974. 424 p.
2. Doronin A. F., Shenderov B. A. Funktsional'noe pitanie [Functional nutrition]. Moscow, Grant" Publ., 2002. 296 p.
Authors
Maslova Natalya Vladimirovna,
Levochkina Lyudmila Vladimirovna, Candidate of Technical Science,
School of Biomedical, Far Eastern Federal University,
10, bldg. 25, Ayaks, Vladivostok, Primorsky Krai, 690950, This email address is being protected from spambots. You need JavaScript enabled to view it.



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