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Rambler's Top100

Food processing Industry №8/2016

Food and Processing Industry Enterprises Outcome in January - May 2016

FOCUS: PROPER NUTRITION - THE BASIS OF THE NATION'S HEALTH

Kochetkova A.A., Vorobyova V.M., Vorobyova I.S., Sarkisyan V.A., Zorina E.E., Shatnyuk L.N., Miheeva G.A., Yudina A.V.Theoretical and Practical Aspects of the Specialized Food for Diet Therapy in Cardiovascular Diseases Development

P. 8-12 Key words
diet therapy, ingredient, prevention, cardiovascular disease, specialized food product

Abstract
From the standpoint of nutritional science, function food is not limited only to the satisfaction of physiological needs of the organism in nutrients and energy, but it also includes the improvement of human health, prevention of alimentary-dependent diseases. At the same time, the presence of direct correlation between the structure of nutrition, morbidity and mortality from cardiovascular disease (CVD) is a generally accepted fact. In this regard, personalized approaches, including adequate and consistent nutritional correction with the use of foods for special dietary uses (FSDU) play an important role in the prevention and treatment of CVD. The purpose of this work is a development of FSDU as a part of the complex therapy for patients with diseases of the cardiovascular system. The work was done at the Federal Research Centre of Nutrition and Biotechnology (Moscow) and JSC "VALETEK PRODIMPEKS" (Moscow). Two types of FSDU, differing by the composition of food matrix (instant drink and a structured disperse system) were developed according to the biomedical pre-requisites using a science-based selection of functional ingredients. The uniformity of distribution of active ingredients in the product was provided by the stepwise dilution of minor ingredients by other components of the FSDU formulation. Developed products are balanced by amino acid composition, have a high amino-acid score due to the combining of proteins from animal and vegetable origins. The inclusion of functional ingredients with proven efficacy, such as dietary fiber, polyunsaturated fatty acids of the family ?-3, coenzyme Q10, extracts of Rhodiola rosea and tomatoes, vitamins, and minerals in the formulation of FSDU should contribute to the prevention and treatment of CVD. Developed products are included in the complex therapy of patients of the Department of cardiovascular pathology clinic INSTITUTE FITZ food and biotechnology to evaluate their clinical efficacy.

References
Authors
Kochetkova Alla Alexeevna, Doctor of Technical Science, Professor,
Vorobyova Valentina Matveevna, Candidate of Technical Science,
Vorobyova Irina Sergeevna, Candidate of Biological Sciences,
Sarkisyan Varuzhan Ambartsumovich,
Zorina Elena Evgenyevna,
Federal Research Centre of Nutrition, Biotechnology and Food Safety,
2/14, Ustyinsky Pr., Moscow, 109240, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shatnyuk Lyudmila Nikolaevna, Doctor of Technical Science,
Mikheeva Galina Alexandrovna, Candidate of Tecnical Science,
Yudina Anna Viktorovna, CJSC "VALETEK PRODIMPEKS",
18A, Gagarina St., Dedovsk, Istrinsky Area, Moscow Region, 143530, This email address is being protected from spambots. You need JavaScript enabled to view it.



Khovanova I.V., Shakhaylo N.A., Rimaryova L.V., Serba E.M., Sokolova E.N.New Gerodietic Foods for a Healthy Nutrition

P. 14-17 Key words
amino acids; gerodietic food; honey extracts; low lactose products; protamine; cheese products

Abstract
The article is devoted to thecharacteristic of new gerodietic products with improved nutritional properties. Due to the fact that in older age there is a high risk of food items deficiency (lack of protein, minerals and vitamins), insufficient use of which causes a variety of diseases, etc. in recent years there has been a steady trend towards using nutrition for prevention and treatment. Lactose intolerance is one of the most common gastrointestinal disorders, that is observed in several million people throughout the world, and especially among the elderly. In this regard, the Research Institute of Baby food are designed low-lactose products with a fat content from0.1 to 3.0 percentfor the power supply of older and the elderly people. The composition of these products includes cow milk, serum proteins, dietary fibers, biologically active agents, essential vitamins, macro- and microelements. An important and perspective direction in the correction of nutrition is the using of dietary protein and amino acid supplements to help improve the biological value of products. Series of food products, developed by our institute, contains protein, amino acid component "Protamine", which includes the entire range of essential and nonessential amino acids, higher and lower peptides, vitamin B, polysaccharides, dietary fiber, micro- and macronutrients. Changes of biochemical properties in the products with Protamine and without Protamine were investigated. The studies proved the expediency of Protamine bio additives to improve the nutritional and biological properties of the products. The article presents the nutritional and energy content of low-lactose products, fermented milk products "Profilin", cheese products for gerodietic nutrition. As a result of organoleptic evaluation test samples of soft cheese it has been found that the presence of protamine makes the taste of product more saturated that decreases the amount of added salt. This fact becomes significant advantage for the elderly.

References
Authors
Khovanovà Irina Vladimirovna, Shahaylo Natalia Anatolievna,
Scientific Research Institute of Baby Food. Branch of the Federal State Institution of Science, Federal Research center of food, biotechnology and food safety
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,
Serba Elena Myhailovna,
Sokolova Elena Nikolaevna,
All-Russian Research Institute of Food Biotechnology. Branch of the Federal State Institution of Science, Federal Research center of food, biotechnology and food safety,
4 B, Samokatnaya, Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. .



Mayurnikova L.A., Trikhina V.V., Novosyolov S.V.The Development of Specialized Food Products for Industrial Workers

P. 18-21 Key words
occupational hazards; specialized food products; an integrated method of design; creativity; method of synectics

Abstract
With the aim of production efficiency of specialized products to ensure therapeutic nutrition working in harmful working conditions the article presents the system of basic elements of an integrated development method of this group of products. The proposed method is adapted to the specific situation: the organization of supply of workers of metallurgical enterprises. The method includes fifteen stages: generating ideas, its scientific study (goal-setting), methodology of product design as innovation, design, compounding and manufacturing technology, tested under production conditions and evaluation of prophylactic efficacy, the testing of the product and its commodity research and evaluation, launch and demand generation, the selection of participants of the project in the framework of the thematic innovation cluster, ensure the level of quality and safety on the basis of quality systems and, as a result, an evaluation of the quality of life of consumers of the product - innovation. The characteristic elements of the method and their applicability to the product development stages in the system "science, education - production - market". As the primary Toolkit for developing specialized food products offered interpreted the method of synectics is based on the work of specialists in the field of nutrition. Formulated the conditions for the organization of the creative process specialists in the sphere of nutrition, which include methods of scientific and technical creativity. Shows the feature of the method, which consists in the fact that on an interactive basis, it allows the integration of intellectual and material resources, their structures for solving problems and achieving goals under conditions of region in the system "science education - production - market".

References
Authors
Mayurnikova Larisa Alexandrovna, Doctor of Technical Science, Professor,
Trikhina Veronika Valeryevna, Candidate of Technical Science,
Kemerovo Technological Institute of Food Industry (University),
47, Bulvar Stroiteley, Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.
Novosyolov Sergey Vladimirovich, Doctor of Technical Science, Professor
Altai State Technical University named after I.I. Polzunov,
46, Lenina St., Barnaul, 656038.



Dotsenko V.A., Kulev D.Kh., Klokov Yu.V.On the Structure of Food Consumption on the Nutritional Value and Health-Food Signs

P. 22-25 Key words
foodstuffs, nutritional value; macronutrients; micronutrients; components; norms of consumption; safety

Abstract
As there are differences not only in the concept of "healthy foodstuffs" but in the norms of their consumption (based on science given in the Federal Law No 227?FZ of 2012 and market basket), and discrepancy of the interpretation of terms and their definitions in respect of the foodstuffs, it is a necessary to consider some aspects of this question in view of present knowledge of the foodstuff composition, role of food substances, liquid components and micro ingredients. The article analyses food structural components, norms based on science, composition ingredients which determine food nutritional value. The analysis made possible to form a structure and norms of consumption for macro- and micronutrients in foodstuffs reflecting the 6th and 7th levels of the model of quality of life of people. The updated information allows describing foodstuffs by the key parameter - the parameter of their nutritional value to comprehend the amount needed daily. It is shown that: food products of the type "macronutrients" (food) - table 1 - are characterized by the key parameter of their content PCP, FCP, CCP (protein-containing, fat-containing, carbon-containing products) that represents their nutrition value and is shown in the label (gram?/?100 g of the product) in the order of the given information by the key parameter "proteins" or "fats" or "carbon". It helps the consumer to determine each product amount (gram per day) to be consumed daily; food products of the type "micronutrients" (medical- food) - table 2 - fill up "macronutrients" (food) with the qualitative parameters and are characterized by the unlimited quantity and range being marketed as "business-product". They need to be investigated during R&D works to obtain information on their safety.

References
Authors
Dotsenko Vladimir Antonovich, Doctor of Medical Science, Professor,
Northwestern State Medical University named after I.I. Mechnikov,
62, bldg. 3, Kondratyevsky Pr., St. Petersburg, 195271.
Kulev Dmitry Christoforovich, Doctor of Technical Science,
Research Institute of Food Additives,
55, Liteyny Prospekt, St. Petersburg, 191014.
Klokov Yuriy Vladimirovich, Candidate of Technical Science,
Science Center "Nutrition. Human. Society",
7, Spassky Pereulok, St. Petersburg, 190031, This email address is being protected from spambots. You need JavaScript enabled to view it.



Dobrovolsky V.F., Pavlova L.P., Lukyanova L.V., Evstigneeva N.I.Space Food - Fruit and Berry Kisels of Freeze-Drying

P. 26-28 Key words
Space feeding; freeze-drying; technical documentation; technology; apple pectin

Abstract
Fruit jelly is a traditional nourishing Russian dish, which is widely used in a healthy diet, and represents a treatment-and-prophylactic drink. A special production technology for freeze-dried fruit jellies was developed by experts of NII of Food Concentration Industry and Special Food Technology in order to include this healthy dish in the food ration of astronauts in the International Space Station environment. Special requirements imposed on space food were also taken into account. As a result of the examination and analysis of different kinds of fruits and berries our experts chose traditional biologically active primary products: cranberries, red bilberries, cherries and apples. Pectin was chosen to produce a jelly-like effect. Different berry-and-apple combinations make it possible to get a range of jellies with a wide scale of flavors without using any synthetic additives and coloring agents. Apple pectin makes the product serve a prophylactic purpose. The results of the technological research were used while developing technical documentation (TD) for special purpose freeze-dried fruit jellies. The documentation comprises technical specifications, technological instruction for production of jellies, and recipes. Three types of check samples of freeze-dried fruit jellies were produced in the space feeding workshop of Biryulevo Experimental Plant, Federal State Unitary Enterprise. They were made on the basis of the developed technical documentation. According to the results of the control tests, the storage period of the jellies, made by using the above technology, is 24 months. That makes it possible to include them in food ration to feed astronauts in such conditions as change of temperature and relative air humidity, which is typical of the orbital complex environment. The developed freeze-dried fruit jellies have good technological and consumptive qualities as they are made from natural components and have a proven production scheme. An invention patent on the production of the special purpose jelly has been acquired. The developed freeze-dried fruit jellies of special purpose have been included in the food ration of astronauts and have been delivered to the International Space Station since October, 2015.

References
Authors
Dobrovolsky Victor Frantcevich, Doctor of Technical Sciences,
Pavlova Lyudmila Pavlovna, Candidate of Technical Sciences,
Lukyanova Lyudmila Vasil'evna,
Evstigneeva Natal'a Ivanovna,
NII of Food Concentration Industry and Special Food Technology - Branch of the Federal State Budgetary Scientific Institution of Federal Research Centre for Nutrition Biotechnology and Food Safety,
22, Izmaylovo Settlement, Leninsky District, Moscow Oblast, 142718, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kaprichnikov V.S. Innovative Solutions GC "EFKO" for the Production of Ice Cream with Milk Fat Replacer

ECONOMICS AND MANAGEMENT

Ivanova V.N., Seryogin S.N.Domestic Food Aid - The Regional Dimension of the Social Project

P. 32-35 Key words
quality of life of low-income groups of citizens; the concept of domestic food aid; legal and regulatory framework; providing food at preferential terms

Abstract
Property stratification and impoverishment of a large part of Russian society, as well as a difficult macroeconomic situation in Russia, which has developed in recent years, demanded that the state authorities solve the problems of the poor categories of citizens in order to avoid social tensions in the country. On behalf of the President of the Russian Federation Government developed domestic food aid the concept of development in the Russian Federation and the action plan for its implementation. This concept needs to solve two interrelated problems. First - the provision of food aid to low-income categories of citizens. The second - filling food baskets for food assistance by products mainly Russian producers. Successful implementation of the Concept requires the creation of a modern institutional infrastructure in order to attract financial resources for the implementation of the activities of large-scale social project.

References
Authors
V.N. Ivanova, Doctor of Economical Science, Professor,
S.N. Seryogin, Doctor of Economical Science, Profesor
Moscow State University of Technologies and Management named after K.G. Razumovsky
73, Zemlyanoy Val St., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.



Orlov M.O., Dimitrieva S.E.Improving the Efficiency of Targeted Food Assistance to Veterans, the Elderly and the Disabled in the Russian Federation

P. 36-38 Key words
barrier-free environment; domestic food aid; quality of food products; prevention alimento-dependent conditions for people with disabilities

Abstract
Organization of an adequate supply of veterans, the elderly, disabled causes many difficulties for persons engaged in the procurement and social support to persons with disabilities. This is all the more urgent problem, as the number of persons with disabilities according to the Ministry of Labour Russian served at home centers (offices), social services and specialized departments of social and health services as of 1 January 2015. It was 620,784 humans. As a result of malnutrition in people with disabilities there is a shift of metabolism, which contributes to the formation of the metabolic syndrome, which is of universal importance in the pathogenesis of hypertension; obesity; coronary heart disease; type 2 diabetes. There is a high risk of developing diseases of the musculoskeletal system, gastrointestinal tract, skin and kidneys. Eliminating malnutrition increases the quality of life of patients with chronic diseases, in 1,5-2 times reduces the cost of treatment and diagnostic process and 10-30?% consumption of expensive drugs. In connection with this need generalized catering concept, which would contribute to improving the quality of life of people with disabilities, create for them equal opportunities with other citizens in the implementation of civil rights and the formation of a barrier-free environment. In accordance with this task, the Centre for Food Technology and Food Safety FGBOU VO "MSUTM named after KG Razumovsky (PKU)", is planned to develop methodological recommendations on the choice of food products for persons engaged in the procurement and social support to persons with disabilities. The center is used as a research platform for projects of the Federation Council Committee on Agrarian and Food Policy and Environmental Assembly of the Russian Federation. The urgency of research in this area is of particular importance due to the fact that on 5 February 2016 the Russian Federation Government ¹ 164?p., Approved the "Action Strategy for the benefit of the citizens of the older generation until 2025, a draft plan for the implementation of which is currently It is undergoing the necessary approvals.

References
Authors
Orlov Mikhail Olegovich,
Head of the Federation Council Committee on Agrarian and Food Policy and Environmental Management,
26, B. Dmitrovka St., Moscow, 103426, This email address is being protected from spambots. You need JavaScript enabled to view it.
Dimitrieva Svetlana Eliseevna, Candidate of Technical Science,
Head of the Centre of Food Technology and Food Safety of Moscow State University of Technologies and Management named after K.G. Razumovsky,
73, Zemlyanoy Val St., Moscow, This email address is being protected from spambots. You need JavaScript enabled to view it.



PRODUCTION QUALITY CONTROL

Eveleva V.V., Cherpalova T.M.To the Question of Anti-Microbial Treatment of Natural Casings for Sausage Products

P. 40-42 Key words
antimicrobial compositions; sausage casing; ñonservation means development

Abstract
In an article the research results the known technological decision for perfection preservation of natural casings for sausage products are discussed. It is shown preservation with salt reduce the change of intestinal microflora of the sausage casings. The most sensitive microorganisms (Escherichia coli, Proteus vulgaris and other gramnegative nonspore constitutive bacteria) to high concentrations of salt inhibit the vital functions and at least not in its present form. The salttolerant microorganisms (B. halophilicus, Micr. carmeus, Micr. roseus, Sarzina flava, B. subtilis, B. mesentericus, B. micoides, actinomycetes, mold spores, etc.) continue their evolution. Halophilic bacteria Halobacterium halobium actively reproduce. The insufficient effectiveness of the defence of natural sausage casings from microbial risks are established. The technological supplement to guarantee increase safety and so shelf-life of the natural sausage casings are developed. The effectiveness of the technological supplement considerably is increasing when compounds have possessed of antimicrobial and surface-active properties were included in its composition. The minimal effective solution strength developed technological supplement equal to 0,5 % are disclosed. A significant reduction of surface tension of solutions of the developed technological supplement as compared with the magnitude of surface tension of solutions of its components are determined. It is shown the solution strength by limiting adsorption components of the resulting complex on the surface of the phase interface water-air is achieved, correspond to minimal effective solution strength of the technological supplement.

References
Authors
Eveleva Vera Vasilyevna, Candidate of Technical Science, Docent,
Cherpalova Tatyana Mikhaylovna, Candidate of Technical Science,
Federal State Scientific Institution All-Russian Research Institute of Food Additives Fano Russia,
55, Liteyny Pr., St. Petersburg, 191014, This email address is being protected from spambots. You need JavaScript enabled to view it.



Derevitskaya O.K., Aslanova M.A.Ecologically Clean Meat Raw for Production of Baby Food

P. 43-45 Key words
organic raw material; meat raw material; meat products; national and interstate standards; requirements

Abstract
The term "organic food", which is often translated as "ecologically safe" or "organic" products, is applied to the food products that are produced according to the norms of the Council Regulation (EC) No 834?/?2007 of 28 June 2007 on organic production and labelling of organic products. To obtain a status of organic, a final product have to go throughout the whole way from a farm to a counter with adherence to a range of the main parameters, such as the organic methods of agriculture and animal husbandry, organic raw material, organic ingredients and technological process. The organic products have got the highest topicality in child nutrition as an organism of a child is susceptible to a presence of harmful chemicals in food due to the physiological peculiarities. Therefore, used meat raw material has to correspond to the strongest requirements, which is possible in the conditions of the animal husbandry enterprises where young animals are fattened according to the specially developed technologies ensuring production of ecologically safe meat raw material. Taking into consideration the necessity to provide manufacturers of products for child nutrition with ecologically safe and quality meat raw material, the interstate and national standards on the main kinds of meat raw material used for manufacturing products for child nutrition were developed. The requirements stated in the standards are significantly stricter than the requirements for general-purpose meat and can be used as a basis for the requirements for the organic meat raw material. However, in addition to the standards on raw material for broadening the assortment of the ecologically clean products of the guaranteed quality for child nutrition, it is necessary to use the ecologically safe containers, exclude the possibility of intrusion of harmful materials and organize safe production without damaging an environment.

References
Authors
Derevitskaya Olga Konstantinovna, Candidate of Technical Science,
Aslanova Marietta Arutyunovna, Candidate of Technical Science,
The Gorbatov's All-Russian Meat Research Institute,
26, Talalikhina St., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



Musina O.N., Konovalov K.L.Food Raw Materials and Food Products Radiation Treatment

P. 46-49 Key words
ionizing radiation; irradiated food; radurization

Abstract
The review examines the use of ionizing radiation to food products and raw materials of animal and vegetable origin. Radiation treatment for such products as poultry, fish, seafood, fruits, vegetables and spices can be considered as critical control point and irradiation can be used as part of the HACCP system. Radiation treatment can significantly extend the shelf life of food and raw materials, allow to control insects, parasites, pathogenic and conditionally pathogenic microorganisms. The paper shows the possibility of applying radiation treatment for extend the shelf life of food materials, slow down ripening, prevent sprouting, suppress or kill insects, parasites, pathogenic and conditionally pathogenic microorganisms. Radiation treatment at low doses is aimed to selective inhibition of specific microorganisms, at higher doses - to increase the duration of shelf life and to suppression of pathogenic for human microorganisms and also for industrial sterilization of food products. The most widely radiation treatment in agriculture and food industry is used abroad. Currently the justification for large-scale usage of radiation treatment for food not fully done and that topic is widely discussed in the world. It is requires evidence-based scientific justification of the safety of such products, their usefulness and harmlessness.

References
Authors
Musina Olga Nikolaevna, Candidate of Technical Science, Docent,
Siberian Research Institute of Cheesemaking,
66, Sovetskoy Armii St., Barnaul, Altaysky Krai, 656016, This email address is being protected from spambots. You need JavaScript enabled to view it.
Konovalov Konstantin Leonidovich,
Inter-Regional Public Institution "Biona",
PO box 3267, 2, Leonova St., Kemerovo, 650033, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Gadzhiev A.M., Kvasenkov O.I.New Food Processing Technology of Tomatoes

P. 50-52 Key words
tomatoes, ÑÎ2?extracts, removing moisture, canned

Abstract
In the food industry in many countries Tomatoes are considered the most popular culture thanks to valuable nutritional and dietary qualities, a wide variety of grades, high responsiveness to the applied techniques of cultivation. However, existing at the moment the state of technology and equipment for processing of tomato raw materials requires further development and improvement. Improve the quality of the canned products and reduce its cost possible due to careful selection of tomato varieties and the use of high-tech manufacturing processes. In the scientific arsenal of technologists and DSTU VNIIHP already have high technology and mechanisms of influence on the qualitative composition of tomato raw material different frequencies of electromagnetic and ultrasonic fields. The big potential of high-tech processing of raw materials have ways preparative separation of raw material components of the liquefied and compressed gases. New technological procedures can produce products without preservatives, fillers, chemicals, undesired aromatic substances and other additives. In this paper, we propose an effective way to solve this problem in the use of physical, chemical and physico-chemical methods of influence on the tomato raw materials, semi-finished products, auxiliary materials and finished products. With our participation developed methods canning industry "catfish fried in tomato sauce" in the prescription of which included ÑÎ2?extracts of spices and tomato seeds and canned "Dried tomatoes in oil with ÑÎ2?extracts of spices", for which used tomatoes intermediate moisture. It determines the optimal ÑÎ2?extracts of spices, prescription composition and developed a technological scheme of production of tomatoes, canned in oil with the addition of ÑÎ2?extracts of spices. A method of producing a food product from tomatoes, which comprises preparing tomato, their cutting and convective drying to an intermediate humidity.

References
Authors
Gadzhieva Aida Medzhidovnà, Candidate of Chemical Science
Daghestan state technical university,
367015, g. Makhachkala, pr. I. Shamilya, 70, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kvasenkov Oleg Ivanovich, Candidate of Technical Science
All-Russian Research Institute of Refrigeration Industry,
78, School street, Vidnoe, Moscow region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it. .



Kostenko A.A., Kim I.N.Technology Development of Soy Cheese with Salmon Milt and Justification of the Terms of its Storage

P. 53-57 Key words
tofu, milk, salmon, analogue DNA

Abstract
A positive trend are observed towards the production of functional foods in the modern food industry. One of the areas of the development of such products is a combination of animal and vegetable raw materials. The article presents the results of research on the justification and development of technology for production of soy cheese with the addition of salmon milt, as a source of biologically active components. Enriched milk food for the purpose of correction with their help the disturbed immune status and enhance the body's resistance to various adverse effects promising is positive effects on the human body based DNA on the salmon milt. This effect is provided by the content in the milk of the deoxyribonucleic acid (DNA) and the balanced composition of amino acids. The producing soy cheese (tofu) was put as a basis for the development technology for of a functional product. The nucleoprotein complex (NPC) salmon milt used as a source of biologically active substances. The NPC was conducted dilution with water in various of the selection ratios to give the finished product the optimal structure and consistency. The optimal ratio of NPC and water was selected 1 to 3, as a result of determining the water-holding capacity and the amount of residual water. The daily intake of DNA recommended is 0.15 g, and should not exceed 0.5 grams per day by Technical Regulations. DNA content in the final product - from 0.1 to 0.2 g per 100g of product was calculated. The selection of the optimum amount of NPC mixture with water was produced and added as soybean milk prior to the step of coagulation. Adding of the DNA soy cheese was resulted in an increase its density and the water-holding capacity, as well as the effect on the structure. The optimum amount contributed NPC was 0.16?% by weight of the soy milk. As a coagulant used 25?% citric acid and 9?% acetic acid. The product prepared by the present method with the addition of NPC (0.16?%) had the following chemical composition: water - 75.53?%; protein - 17.22?%; lipids, -4.66?%; carbohydrates - 1.85?%. Ash - 0.74?%. DNA - 0.15?%. A comparative analysis of amino acid composition of salmon milt and soy milk on the basis of which was concluded on granting the functional properties of soy cheese with NPK salmon milt. The result of microbiological analysis was determined that the new functional soy cheese exhibits stability in storage and low contamination by microorganisms (QMAFAnM - 4,5o 104 CFU?/?g, respectively), which did not exceed the set for this type of product standard. Thus, thanks to the developed technology produced soy cheese (tofu) with high biological value, with the addition of the DNA from salmon milt, which can be recommended for athletes and people with increased mental and physical exertion.

References
Authors
Kostenko Alina Alexandrovna,
Kim Igor Nikolaevich,Candidate of Technical Science
Far Eastern State Technical Fisheries University,
52B, Lugovaya St., Vladivostok, 690087, 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.



Tabakaeva O.V., Tabakaev A.V.Assessment of Bivalve Mollusk of Anadara Broughtoni as a Source of Protein and Minerals in Human Nutrition

P. 58-61 Key words
bivalve mollusk, chemical composition, protein, amino acids, mineral elements

Abstract
Presents the results of the chemical composition and nutritive value of the edible parts (mantle, and adductor muscle) of the bivalve mollusk Anadara broughtoni) of the sea of Japan. Investigated part contained as the main components of water (73.50-84.22?% of cheese weight) and protein (14,67-20,71?% of cheese weight). The carbohydrate content (2.14-2.60?%), fat (0.87-1.30?%) and ash (1.93-2.46?%) was different depending on the part. Essential amino acids ranged from 36.6?% of the total amino acid content in the mantle to 41.8?% in the muscle. The content of conditionally-essential and non-essential amino acids showed no significant differences. The core group for all of the parts are essential amino acids. The ratio of nonessential: essential amino acids was slightly higher in the muscle (1.38) compared to the mantle (1.12),adductor (1.10). Regardless of the body part of the major amino acids are aspartic acid and glutamic acid. The most balanced composition characterized proteins of the muscle, near all essential amino acids greater than 100?%. The proteins of the mantle have the same limiting amino acid is valine, the adductor - tryptophan, and valine. Thus, it is possible to speak about a high biological value protein of all parts of the mollusc A. broughtoni. In the adductor muscle and the prevailing macro element is potassium, in the mantle - sodium. In muscle of A. broughtoni potassium concentration reaches 1905.28 mg?/?kg wet tissue, which is almost 2 times higher content of this element in the mantle. muscle contains 1549.63 mg?/?kg wet tissue calcium in 2.60 and 1.96 times higher than in mantle and adductor, respectively. The highest content of magnesium is determined in the muscle (507.44 mg?/?kg wet tissue), followed by mantle (453.31 mg?/?kg wet tissue). The dominant minerals for all parts of the mollusc A. broughtoni are iron and zinc. The high manganese content of up to 11.23 mg?/?kg wet tissue in the mantle, compared with the adductor more by 43.5?%. The high content in edible parts of the mollusk potassium with a low sodium content, and the presence of magnesium, iron, manganese, zinc can be recommended in clinical nutrition for certain patients. Significant amounts of iron in the tissues allows us to consider A. broughtoni as a supplier of this micronutrient.

References
Authors
Tabakaeva Oksana Vatslavovna, Doctor of Technical Science, Professor,
Tabakaev Anton Vadimovich,
Far Eastern Federal University,
8, Sukhanova St., Vladivostok, 690091, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kozlovskaya A.E., Labutina N.V., Yudina T.A., Karasyova E.V.The Use of Chia Flour in Rye-Wheat Bread Technology of the High Degree of Readiness of Frozen Semi-Finished Products

P. 62-65 Key words
chia flour; technology frozen rye-wheat semis high degree of readiness; quality indicators; food and energy value

Abstract
In developed countries, the technology of freezing test and semi-finished bakery products from frozen semi-finished goods is widespread. Deep freeze semi-finished bakery production technology enables companies to have their restocking in the range, to arrange an assortment of baked goods in the bakeries of varying thickness. To extend the range of the mixture of bread and rye flour products and giving a "healthy" food status in the formulation often include a variety of cereals, seeds and flour of them. In this regard, the use of perspective chia seed flour, which is the source, fats of vegetable origin ?-3, antioxidants, fiber and protein. Chia seeds contain no gluten and has a neutral taste. Chia flour is used to reduce blood glucose levels, which is very important for people with diabetes. Objective: to study the effect of chia flour on the quality of rye-wheat bread from frozen semi-finished goods. Investigations were carried out at the Moscow State University of Food Production. The article substantiates the use of chia flour in technology rye-wheat bread from a high degree of readiness of frozen convenience foods. Analysis of the properties of chia flour has shown that adding it to the recipe rye-wheat bread from frozen convenience foods high availability is a new trend in bakery, which allows to enrich the product everyday ?-3 polyunsaturated fatty acids, dietary fiber, as well as to increase its shelf life. It was found that the addition of chia flour in an amount of 2?% leads to an improvement in the quality of rye-wheat bread from frozen convenience foods high degree of readiness for the physical, chemical and organoleptic characteristics. Based on these calculations nutritional value of rye-wheat bread of high availability frozen semifinished found that adding chia flour from 1 to 5?% increases the amount of protein of 8.2 to 8.3 g, fat 1.1 to 1, 3 g, carbohydrates 74 to 73.7, at the energy value of the finished product. Adding to the recipe rye-wheat bread from frozen convenience foods high availability 2?% chia flour and milk leaven increases the shelf life of finished products for 24 hours. The authors believe that the use of chia flour in technology rye-wheat bread from a high degree of readiness of frozen semi-finished products thus expanding the range of bakery products.

References
Authors
Kozlovskaya Anastasiya Eduardovna, Graduate Student,
Labutina Natalya Vasilyevna, Doctor of Technical Science, Professor,
Yudina Tamara Alexeevna, Candidate of Technical Science,
Karaseva Elena Vladimirovna, Master 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.



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