+7 (916) 969-61-36
foodprom@foodprom.ru

  

 



Rambler's Top100

Food processing Industry №9/2017

Results of Work of Food and Processing Industry Enterprises in Russia

THEME OF THE ISSUE: INGREDIENTS - THE BASIS OF FOOD COMPETITIVENESS

Kondratiev N. B., Rudenko O. S., Osipov M. V., Savenkova Т. V.Indicators, Characterizing the Nutritional Adequacy of Confectionery Products

P. 8-10 Key words
vitamin B1; vitamin B2; confectionery products; labeling; sodium; distinctive features; quality assessment; cholesterol

Abstract
Distinctive features of food products in accordance with the technical regulations of the Customs Union, TR CU 022?/?2011 "Food products in terms of labeling" allow consumers to obtain information about food products that indicate the properties of food products, which make possible to distinguish products. The aim of the work was to study the indicators that characterize the distinctive features of confectionery products. The results of the conducted studies showed that wide ranges of the mass fraction of vitamins B1, B2, omega-3 fatty acids, cholesterol, characterize confectionery products. It is known that cholesterol is contained in significant quantities in products made with the addition of dairy and?/?or egg products. It was established that a higher cholesterol content - up to 18.7 mg?/?100 g is characteristic for gingerbread cookies made with boiled condensed milk in relation to other gingerbread recipes. It is shown that confectionery products produced with use of dairy raw materials can contain a significant amount of cholesterol. It is established that some samples of chocolate and gingerbread contain a significant amount of vitamin B2 - up to 0.2 mg per 100 g of product. The most important distinguishing feature of confectionery products is the sodium content. It was revealed that sodium content in confectionery products in wide ranges from 0 to 0.217 g per 100 g, which makes it necessary to control its content. Products with a "low sodium content" include products with a sodium content of not more than 0.12 g per 100 g. The methodology for monitoring indicators that characterize the distinguishing features combining a set of techniques aimed at ensuring nutrient adequacy of confectionery products and the actual ranges of content of these characteristics will allow to justify the requirements to the quality of raw materials and to establish the technological parameters of production for the purpose of producing products with specified quality indicators. This methodology can be used to prevent the falsification and assess the quality of confectionery products in scientific and educational institutions, testing laboratories, in the standards of enterprises that produce confectionery products in order to ensure the principle of non-introduction of consumers into confusion in accordance with the technical regulations.

References
1. Skurikhin I. M., Tutel'yan V. A. Tab­litsy khimicheskogo sostava i kaloriinosti rossiiskikh produktov pitaniya [Tables of the chemical composition and caloric content of Russian food products]. Moscow, DeLi print, 2007. 276 p.
2. Osipov M. V. et al. [Research of quality indicators of confectionery products characterizing the distinctive features]. Materialy desyatoi Yubileinoi mezhdunarodnoi konferentsii «Torty. Vafli. Pechen'e. Pryaniki – 2016», Mezhdunarodnaya promyshlennaya akademiya, 29 fevralya – 02 marta 2016 g. [Proc. of the 10th Anniversary International Conference «Cakes. Waffles. Biscuit. Gingerbread Cookies ­ 2016», International Industrial Academy, February 29 – March 2, 2016.]. Moscow, Pishchepromizdat, 2016, pp. 104–105. (In Russ.)
3. Kondrat'ev N. B. et al. [The role of macroelements in assessing the nutritio­nal value of confectionery products on a fruit basis]. Konditerskoe proizvodstvo, 2014, no. 6, pp. 6–8. (In Russ.)
Authors
Kondratyev Nikolay Borisovich, Doctor of Technical Science,
Rudenko Oksana Sergeevna,
Osipov Maxim Vladimirovich, Candidate of Technical Science,
Savenkova Tatyana Valentinovna, Doctor of Technical Science, Professor
All-Russian 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. ; 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.



Manuylov B. M., Simonenko S. V., Zolotin A. Yu., Antipova T. A., Felik S. V.Use of Biologically Active Substances of Vegetable Origin in Baby Food Products

P. 11-13 Key words
biologically active substances; medicinal plants; extraction

Abstract
Questions of application of vegetative raw materials in baby foods are considered in the article. The therapeutic and preventive effect of medical plants (herbs) has been scientifically proven that is due to the presence in composition of various biologically active substances, when introduced into the body physiologically active properties. The production and consumption of biologically active substances obtained from medicinal raw materials, as stand-alone preparations, as well as in the composition of food products for various purposes, is steadily growing all over the world. Using a wide range of medicinal plants containing a variety of natural substances, allows to create products with a wide range of options for correcting various disorders in the body. Medicinal plant raw materials are recommended to use in the production of herbal teas for young children include thirty-five titles, but it does not indicate which groups of biologically active substances are used and in what forms. According to the conducted studies it is expedient to use water-soluble forms of extracts. Nowadays, the standard principles of technology of alcohol extraction of medicinal plants are applied in industrial production. However, Saluta-M Pharmaceutical Research and Production Enterprise (Saluta-M) has developed the innovative technologies for extracting medicinal plants that have many advantages and can allow to extract more than 95?% of all medicinal substances of plants, preserve high natural properties of curative biologically active substances during extraction And drying (using the sublimation method). Based on the results of the research conducted by the Institute of Children's Nutrition jointly with Saluta-M FNPP, a baby food product was developed for children over 3 years old "Dry instant drink of dog rose" (TU 9197 008 66091441 12. Certificate of state registration: № RU 50.99.01.005.E004037.01.13 dated January 28, 2013). Modern innovative technologies of extracting medicinal plants allow developing and creating the baby foods with high natural activity, without negative impacts on an organism of children and be hypoallergenic.

References
1. Nikonov G.K., Manuilov B.M. Osnovy sovremennoi fitoterapii [Fundamentals of modern herbal medicine]. Moscow, Meditsina Publ., 2005. 520 p.
2. Yakovlev G.P., ed. Lekarstvennoe syr'e rastitel'nogo i zhivotnogo proiskhozhdeniya. Farmakognoziya: uchebnoe posobie [Medicinal raw materials of plant and animal origin. Pharmacognosy]. St. Petersburg, SpetsLit Publ., 2006.
3. Ruzhenkova I.V. Osnovy fitoterapii [Fundamentals of phytotherapy]. Moscow, 2005.
4. Smirnova G.V. et al. [Antioxidant properties of medicinal plants extracts of Western Siberia]. Prikladnaya biokhimiya i mikrobiologiya, 2009, vol. 45, no. 6, pp. 705 – 709. (In Russ.)
5. Filippenko T.A., Gribova N.Yu. [Antioxidant effect of medicinal plants and fractions of their phenolic compounds]. Khimiya rastitel'nogo syr'ya, 2012, no. 1, pp. 77 – 81. (In Russ.)
6. Shyamala B.N., Naidu M.V., Sulochanama G. et al. Studies on the Antioxidant Activites of Natural Vanilla Extract and Its Constituent Compouends through in Vitro Models. I. Agrie. Food Chem., 2007, no. 19, pp. 7738 – 7743.
Authors
Manuylov Boris Mikhailovich, Doctor of Biological Sciences, Professor,
Zolotin Alexander Yurievich, Candidate of Technical Sciences,
Simonenko Sergey Vladimirovich, Doctor of Technical Sciences,
Antipova Tatyana Alekseevna, Doctor of Biological Sciences,
Felik Svetlana Valeryevna, Candidate of Biological Sciences
Research Institute of baby food - a branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
48, ul. Moscowskay, Istra, Moscow Region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Nikolaeva Yu. V.Technological Aspects of Expanding the Assortment of Quickly Prepared Pasta by Enriching with Micronutrients

P. 14-17 Key words
instant pasta, alimentary fiber, wheat flour, buckwheat flour, the nutritional value, energy value, fat absorption during frying, micronutrients

Abstract
The urgent task facing the food industry today is the expansion of the assortment of mass consumption products, taking into account their food and energy value. Fast food products are in great demand among the population today due to their versatility. Such products include instant pasta, which account for about 70% of the entire market of instant food. However, the shortcomings of such products include high caloric content and a depleted nutrient composition. Therefore, the improvement of the technology of production of fast food pasta and their enrichment with microengredients is promising for organizing a balanced diet of the population. In view of the foregoing, an urgent task is to improve the technology of production of fast food pasta taking into account the trends in the creation of products for healthy eating. The solution of this problem will allow expanding the assortment and increasing the nutritional value of the finished product. When developing recipes for fast food pasta, this kind of unconventional plant raw material was used for this type of product, like buckwheat flour, which has the advantage of nutrient composition compared to wheat flour. Also, to enrich the product, dietary fiber was added to the formulation. Dietary fibers also performed a technological function - they helped to reduce the absorption of fat during the frying stage of the semi-finished product in deep frying. As a result, fast food pasta with an increased content of dietary fiber - inulin and cellulose, and reduced caloric content - was obtained. All macaroni products received a high organoleptic evaluation. Based on the results of the research, applications for the invention were submitted.

References
1. Chernov M.E., Gnatuv E.M. Proizvodstvo makaronnykh izdelii bystrogo prigotovleniya [Manufacture of quick cooking pasta]. Moscow, DeLi print, 2008. 165 p.
2. Sanzharovskaya N.S. [Effect of pectic extracts on the baking properties of wheat flour]. Molodoi uchenyi, 2016, no. 21, pp. 213–216. (In Russ.)
3. Osman'yan R.G. [Bakery wheat dough with the use of non­traditional raw materials (biomodified sugar­containing hydrolyzate «sugar» from whole grain of oats)]. Pishchevaya i pererabatyvayushchaya promyshlennost': RZh VINITI, 2010, no. 2, p. 400. (In Russ.)
4. Mysakov D.S., Kryukova E.V., Chugunova O.V. [Study of the chemical composition of buckwheat flour and its effect in mixture with wheat flour on the quality of bread]. Naukovedenie. 2015, vol. 7, no. 5. 10 p. Available at: http://naukovedenie.ru/PDF/72TVN515.pdf. (In Russ.)
5. Gavrilova O.M. Razrabotka tekhnologii khlebobulochnykh izdelii s primeneniem grechnevoi muki: dis. kand. tekhn. nauk: 05.18.01 [Development of technology of bakery products with application of buckwheat flour: Cand. Diss. (Techn. Sci.): 05.18.01]. Moscow, 2008. 197 p.
6. Foster E. Dieta GI: kak ispol'zovat' glikemicheskii indeks (GI) dlya snizheniya vesa i polucheniya energii: perevod s angliiskogo [Diet GI: How to use the glycemic index (GI) for weight loss and energy production]. Transl. from Engl. Moscow, Kladez'­Buks Publ., 2004. 128 p.
7. SanPiN 2.3.2.1078­01 Hygienic requirements for the safety and nutritional value of food products. Decree 2001.11.14, no. 36. (In Russ.)
8. Bingley C. Fibers that are fit for purpose. Food ingredients, 2016, June, pp. 88–90.
9. Doronin A.F., Ipatova L.G., Kochetkova A.A., Nechaev A.P., Khurshudyan S.A., Shubina O.G. Funktsional'nye pishchevye produkty. Vvedenie v tekhnologii [Functional food products. Introduction to technologies]. Moscow, DeLi print, 2009. 288 p.
10. Ipatova L.G., Kochetkova A.A., Nechaev A.P., Tarasova V.V., Filatova A.A. [Dietary fibers in food]. Pishchevaya promyshlennost', 2007, no. 5, pp. 8–10. (In Russ.)
Authors
Nikolaeva Yulia Vladimirovna, Graduate Student
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, Russia, organika This email address is being protected from spambots. You need JavaScript enabled to view it.



Kodentsova V. M., Risnik D. V., Nikityuk D. B.Enrichment of Foods with Vitamins: Medico-Social and Economic Aspects

P. 18-21 Key words
vitamin supply; fortified foods; vitamin intake; enrichment efficiency

Abstract
According to the Federal State Statistics Service, the average per capita consumption of most vitamins and a number of minerals of the adult population does not reach the recommended norms. The lack of vitamin D is much more frequent (in 56-70%) compared with the frequency of detection of a lack of other vitamins. About 20% of the surveyed persons are adequately provided with all vitamins. Multimicronutrient insufficiency (a deficiency of three or more vitamins) occurs in 22-38% of adults. A reliable way to improve the vitamin status of the population is the fortification with vitamins of food products of mass consumption. In a number of countries, legally regulated enrichment of raw materials used in the production of food products (bakery flour with vitamins) or food products of mass consumption (milk, bread and bakery products) is produced. The indicators of the effectiveness of mandatory fortification are an increase of the consumption of micronutrients in the population to the level of RDA, a decrease in the proportion of people with inadequate consumption of micronutrients, an increase of the bloodmicronutrientconcentration, improved biomarkers of alimentary-dependent diseases, a reduction in the incidence of certain diseases, economic benefits. With the use of mathematical models it has been proven that vitamin D supplementation of at least one food product is economically beneficial in preventing osteoporotic fractures by reducing the cost of treatment. Russia has developed a regulatory framework for food fortification with vitamins, but enrichment is initiative, voluntary. The amount of enriched products in our country is small. As the necessary measures to improve the micronutrient status of the Russian Federation's population for the elimination of vitamin deficiencies at the first stage is advisable for each manufacturer of the dairy and bakery industry to produce at least one grade of vitamin-enriched products.

References
1. Diet of the population. 2013. Statistical Digest, Rosstat, Information and Analytical Center «Statistics of Russia». Moscow, 2016. 220 p. (In Russ.)
2. Gorbachev D.O. et al. [Evaluation of vitamin status of workers of Samara CHP according to data on intake of vitamins with food and their blood level]. Voprosy pitaniya, 2016, vol. 85, no. 3, pp. 71–81. (In Russ.)
3. Beketova N.A. et al. [The supply of vitamins to residents of rural settlements of the Russian Arctic]. Voprosy pitaniya, 2017, vol. 86, no. 3, pp. 83–91. (In Russ.)
4. Vrzhesinskaya O.A. et al. [Assessment of the supply of vitamins to pregnant women by non­invasive methods]. Farmateka, 2015, no. 3 (296), pp. 48–50. (In Russ.)
5. Beketova N.A. et al. [Vitamin status of the inhabitants of the Moscow region]. Voprosy pitaniya, 2016, vol. 85, no. 4, pp. 61–67. (In Russ.)
6. Beketova N.A. et al. [Assessment of the vitamin status of students at a Moscow university according to data on the intake of vitamins with food and their blood levels]. Voprosy pitaniya, 2015, vol. 84, no. 5, pp. 64–75. (In Russ.)
7. Vil'ms E.A. et al. [Estimation of vitamin supply of the population of a large administrative and economic center of Western Siberia]. Gigiena i sanitariya, 2017, no. 96, pp. 277–280. (In Russ.)
8. Kodentsova V.M., Vrzhesinskaya O.A., Risnik D.V. [Analysis of domestic and international experience in the use of micronutrient­rich foods and salt iodization]. Mikroelementy v meditsine, 2015, vol. 16, no. 4, pp. 3–20. (In Russ.)
9. Kodentsova V.M. [Vitamins and minerals as a factor in preventing fetal developmental defects and complications of pregnancy]. Meditsinskii sovet, 2016, no. 9, pp. 42–50. (In Russ.)
10. Kodentsova V.M., Vrzhesinskaya O.A. [Analysis of domestic and international experience of using vitamin­enriched food products]. Voprosy pitaniya, 2016, vol. 85, no. 2, pp. 31–50. (In Russ.)
11. Ethgen O., Hiligsmann M., Burlet N., & Reginster J.Y. Cost­effectiveness of personalized supplementation with vitamin D­rich dairy products in the prevention of osteoporotic fractures. Osteoporosis International, 2016, vol. 27, no. 1, pp. 301–308.
12. Hiligsmann M., Burlet N., Fardellone P., Al­Daghri N., Reginster J.­Y. Public health impact and economic evaluation of vitamin D­fortified dairy products for fracture prevention in France. Osteoporos Int., 2017, vol. 28, no. 3, pp. 833–840.
13. Sandmann A., Amling M., Barvencik F., Kцnig H.H., Bleibler F. Economic evaluation of vitamin D and calcium food fortification for fracture prevention in Germany. Public Health Nutr., 2015, vol. 16, pp. 1–10.
14. Allen R.E., Dangour A.D., Tedstone A.E., Chalabi Z. Does fortification of staple foods improve vitamin D intakes and status of groups at risk of deficiency? A United Kingdom modeling study. Am J Clin Nutr., 2015, vol. 102, no. 2, pp. 338–344.
15. Luthringer C.L., Rowe L.A., Vossenaar M., Garrett G.S. Regulatory Monitoring of Fortified Foods: Identifying Barriers and Good Practices. Glob Health Sci Pract., 2015, vol. 3, no. 3, pp. 446–461. doi: 10.9745/GHSP­D­15­00171
16. Kodentsova V.M. [Efficiency of using enriched foods in the diet of adults and children in Russia]. Biznes industrii zdorovykh produktov, 2017, no. 4–5, pp. 42–43. (In Russ.)
Authors
Kodentsova Vera Mitrofanovna, Doctor of Biological Sciences., Professor,
Risnik Dmitriy Vladimirovich, Candidate of Biological Sciences,
Nikityuk Dmitriy Borisovich, Doctor of Medical Sciences, Professor, Corresponding Member of RAS
Federal Research Centre of Nutritionand Biotechnology,
2/14, Ustinskij pr., Moscow, 109240, Russian Federation



Bokov D. O., Khromchenkova E. P., Sokurenko M. S., Bessonov V. V., Vasilyev A. V.Inulin Content in Soluble Natural Chicory after Enzymatic Hydrolysis by HPLC-RD

P. 22-25 Key words
inulin; inulinase; metod HPLC-RD; natural instant chicory

Abstract
Natural instant chicory (NIC) is a dried water extract of chopped roasted chicory roots (Cichoriumintybus L.) of the AsteraceaeBercht. &J. Presl family, which is intended for the rapid preparation of cold and hot beverages suitable for food consumption. In present study the inulin content was evaluated in the samples of natural instant chicory produced by domestic and foreign manufacturers. NIC has a number of useful properties, which are associated mainly with the contained inulin. Inulin refers to the group of soluble dietary fiber and is used as a prebiotic according to the generally accepted classification. The main problem that arises with the chicory movement and food products based on it, is the intermediate and final products quality, the development of methods for their continuous monitoring and adjustment in the production process. The monitoring of quality indicators, in particular, the content of inulin, is fundamental. In the course of this study, the inulin content in the NIC samples of domestic and foreign manufacturers was evaluated. The study was carried out in the Laboratory of Food Chemistry of the Federal research center of nutrition and biotechnology using modern certified equipment with the current verification certificate - a liquid chromatograph Agilent 1260 Series with a refractometer (Waters Sugar-Pak column 10 ?m ? 6.5 mm ?300 mm). For quantitative determination of inulin the RP HPLC-RD technique was used, it was based on the determination of fructose after enzymatic hydrolysis with amyloglucosidase (A9913, Sigma-Aldrich) and inulinase (I6285, Sigma-Aldrich). A distinctive feature of this technique is its high specificity, accuracy and reproducibility. The content of inulin in samples of natural instant chicory was in the range from 6 to 38?%. It is established that this technique can be used to control the quality of natural instant chicory and enter into the relevant regulatory documentation - instead of GOST R 55512-2013 "Natural instant chicory. Specifications", came into force from January 1, 2015, taking into account the amendment (Letter of Rosstandart No 130-42?/?3893 issued on 02.12.2014).

References
1. Chumak A. A. Razrabotka tekhnologii spetsializirovannykh sukhikh pishchevykh kontsentratov napitkov i otsenka ikh potrebitel'skikh svoistv: dis. [Development of technology for specialized dry food beverage concentrates and an assessment of their consumer properties: Diss.]. Krasnodar, 2009.
2. GOST R 55512­2013 Technical conditions (as amended). Date of introduction 201501 01. (In Russ.)
3. Luzina E. V. [Nutritional value of chicory]. Voprosy pitaniya, 2013, vol. 82, no. 2, pp. 62–65. (In Russ.)
4. Kelly G. Inulin­type prebiotics – a review: part I. Alternative Medicine Review, 2008, vol. 13, no. 4, pp. 315–330.
5. Titova L. M., Aleksanyan I. Yu. [Inulin technology: the main trends of the industry development and contentious issues]. Pishchevaya promyshlennost', 2016, no. 1, pp. 46–51. (In Russ.)
6. Sidorova L. N. et al. [Effect of dietary fiber on the preservation of the lipid component of flour confectionery]. Voprosy pitaniya, 2007, vol. 76, no. 3, pp. 78–81. (In Russ.)
7. Kobakhidze M. A. et al. [Chicory ­ a promising culture in the Adjara region]. Pivo i napitki, 2006, no. 1, p. 44. (In Russ.)
8. MA ROIF Expert. Market research. The market of chicory in Russia: review and forecast [Electronic resource]. URL: http://roif­expert.ru / food / kofe­kakao / cikorii. html (Access date 06/07/2017) (In Russ.)
9. Bykova S. T. et al. [Application of dietary fiber to enrich food products with functional properties]. Pishchevaya promyshlennost', 2015, no. 12, pp. 48–50. (In Russ.)
10. Pashchenko L. P. et al. [The use of chicory in food]. Pishchevaya promyshlennost'. 2006, no. 2, pp. 58–59. (In Russ.)
11. Eliseeva L. G., Yatsenko N. N. [Evaluation of the functional properties of fermented dairy products with added nutritional value]. Pishchevaya promyshlennost', 2017, no. 3, pp. 12–14. (In Russ.)
12. Shevtsov A. A., Ostrikova E. A. [Polycomponent coffee drinks for dietary purposes]. Pivo i napitki, 2011, no. 4, pp. 36–38. (In Russ.)
13. GOST 31669­2012 Production of juice. Determination of sucrose, glucose, fructose and sorbitol by high­performance liquid chromatography. (In Russ.)
Authors
Bokov Dmitry Olegovich,
Khromchenkova Elena Petrovna,
Sokurenko Mariya Sergeevna,
Bessonov Vladimir Vladimirovich, Doctor of Biological Sciences
Federal research center of nutrition and biotechnology,
2/14, Ustyinsky pr., Moscow, 109240, Russia, 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. ; This email address is being protected from spambots. You need JavaScript enabled to view it.
Vasilev Aleksey Vyacheslavovich, Candidate of Technical Sciences
OOO "Slavсoffee",
142171, Shcherbinka City District, Moscow, Vostochnajast., 15, This email address is being protected from spambots. You need JavaScript enabled to view it.



Tsugkiev B. G., Gagieva L. C., Dzantieva L. B.Development of Technology of Fructose Glucose Syrup from Sweet Potato Tubers

P. 26-27 Key words
hydrolysis, inulin, the tubers of Yam, starch, fructose, fructose-glucose syrup

Abstract
Plant resources are part of the natural wealth of our country, therefore, their rational use, reproduction and protection of one of the most important national economic problems. The problem of rational use of natural resources, increase biological and nutritional value of food, create new products with a wide range of physiological actions in the present becomes paramount. The increased incidence of diabetes mellitus is the consequence of an unbalanced diet, stress and a sedentary lifestyle, hence the need for the production of foodstuffs using sugar substitutes. Fructose-glucose syrup refers to natural sweeteners. Nowadays, the technology of obtaining fructose-glucose syrup in Russia has not received commercial distribution. The way out is seen in alternative processing of tubers of sweet potato culture. The proposed technology of obtaining fructose-glucose syrup allows to obtain a product with high consumer characteristics. Storage fructose- glucose syrup from sweet potato may be carried out at room temperature, without changing its physical-chemical and organoleptic properties without using any preserving agents for 6 months. A new developed technology of making fructose-glucose syrup from the tubers of Yam, allows to produce a high quality product, as its constituent fructose and inulin syrup give functionality and feasibility of use in metabolic disorders in the human body.

References
1. Makiev O.N. Soderzhanie biologicheski aktivnykh veshchestv v batate kul'turnom (Ipomoea batatas L.), stevii (Stevia rebaudiana Bertoni), solodke shchetinistoi (Glycyrrhiza echinata L.) v usloviyakh Respubliki Severnaya Osetiya – Alaniya i ikh prakticheskoe ispol'zovanie: Avtoreferat. kand. biol. nauk [The content of biologically active substances in sweet potato (Ipomoea batatas L.), stevia (Stevia rebaudiana Bertoni), bristly licorice (Glycyrrhiza echinata L.) in the conditions of the Republic of North Ossetia­Alania and their practical use: Cand. Diss. (Biol. Sci.)]. Vladikavkaz, 2012.
2. Makiev O.N., Gagieva L.Ch., Dzitstsoeva Z.L. [Amino acid and mineral composition of sweet potato tubers]. Vestnik nauchnykh trudov molodykh uchenykh FGOU «Gorskii gosudarstvennyi agrarnyi universitet», issue 52, Vladikavkaz, 2015, pp. 91 – 93. (In Russ.)
3. Tsugkiev B.G. et al. Introduktsiya netraditsionnykh kormovykh kul'tur topinambura i batata v Respubliku Severnaya Osetiya – Alaniya [Introduction of unconventional fodder crops of Jerusalem artichoke and sweet potato into the Republic of North Ossetia­Alania], Vladikavkaz, GAU Publ., 2009.
4. Tsugkieva V.B., Dzantieva L.B., Tsugkiev B.G. [Batat ­ a new promising non­traditional food culture in the Republic of North Ossetia­Alania]. Izvestiya Gorskogo GAU, 2004, vol. 41. (In Russ.)
Authors
Tsugkiev Boris ?Geotgievich, Doctor of Agricultural Sciences, Professor,
Gagieva Larisa Chermenovna, Candidate of Biological Sciences, Associate professor,
Dzantieva Larisa Batarbekovna, Candidate of Biological Sciences, Associate Professor,
Federal State Budgetary Educational Institution of Higher Education Gorsky State Agrarian University, Vladikavkaz, Kirova, 37, 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.



Serba E. M., Mochalina P. Yu., Rimareva L. V., Overchenko M. A., Ignatova N. I., Borshcheva Yu. A., Sokolova E. N.Fermented Sauce based on Microbial Biomass

P. 28-30 Key words
amino acids; biomass; micromycete; protein; sauce; fermentation

Abstract
Modern methods of constructing biologically complete food based on the use of functional ingredients derived from microbial biomass. Currently, for this purpose, microscopic fungi are used. Thay synthesize up to 50?% protein, valuable polysaccharides, lipids, vitamins. Objective: to investigate the process of directed biosynthesis and catalysis of fungal biomass of Aspergillus oryzae to obtain a fermented sauce based on soy raw materials. The work was carried out by research associate of the all-Russian research Institute of food biotechnology. The object of the study used a selected strain of the fungus Aspergillus oryzae RCAM 01133. The cultivation was carried out by solid state fermentation on a natural nutrient medium containing soy raw material. The results of the study superficial culture showed that the micromycete shows the ability to high accumulation of biomass of mushroom, polysaccharides, protein, enzymes amilolitic, proteolytic and ?-glucanase action. It is shown that the result of the cultivation an increase of the level of accumulation of proteins on 39-68?% and decreased almost 2 times the concentration of polysaccharides in comparison with indicators of the feedstock. Analysis of amino acid composition of the obtained samples of microbial biomass showed the higher content of essential amino acids, which confirms their high biological value. The total number of amino acids in the biomass was 350,6 mg?/?g, of which is indispensable was 41,0?% of the total, while in the original environment, these indicators are consistent with 239,6 mg?/?g and 33,6?%. The grown fungus culture was subjected to dry fermentation for 48 hours at a temperature of 45-50 °C. In fermentolysates observed high accumulation of amino nitrogen and reducing carbohydrates. Algorithm of the process of obtaining fermented soy sauce is proposed. Based on the results of organoleptic and physico-chemical parameters proposed to use the obtained data for creation technology of functional products.

References
1. Ivanova L.A., Voino L.I., Ivanova I.S. Pishchevaya biotekhnologiya. Kniga 2 [Food biotechnology]. Book 2. Moscow, KolosS Publ., 2008. 472 p.
2. Khovanova I.V. et al. [Improvement of food and biological properties of dairy products for gerodietic nutrition by using a biologically active component in them]. Pishchevaya promyshlennost', 2015, no. 3, pp. 17–19. (In Russ.)
3. Khovanova I.V. et al. [Comparative characteristics of the amino acid composition of cheese products enriched with complex bioadditives]. Pishchevaya promyshlennost', 2016, no. 2, pp. 33–35. (In Russ.)
4. Serba E.M. et al. [Biotechnological methods of obtaining food additives based on bioconversion of microbial biomass]. Moscow, Voprosy pitaniya, 2016, vol. 85, no. 2, pp. 149–150. (In Russ.)
5. Gadiev R.R., Khaziev D.D. [Products of microbiological synthesis in poultry farming]. Izvestiya Orenburgskogo gosudarstvennogo agrarnogo universiteta, 2004, vol. 4, no. 4–1, pp. 110–112. (In Russ.)
6. Rimareva L.V. [Resource­saving biotechnologies in processing industries]. Vestnik Rossiiskoi akademii sel'skokhozyaistvennykh nauk, 2011, no. 1, pp. 35–37. (In Russ.)
7. Timoshchenko L.V., Chubik M.V. Osnovy mikrobiologii i biotekhnologii [Basics of Microbiology and Biotechnology]. Tomsk, TPU Publ., 2009. 194 p.
8. Serba E.M. et al. [Scientific and practical aspects of obtaining BAA based on the conversion of secondary bioresources]. Khranenie i pererabotka sel'khozsyr'ya, 2015, no. 2, pp. 44–50. (In Russ.)
9. Novikov D.A. Vydelenie i ochistka produktov biotekhnologii. Metodicheskoe posobie [Isolation and purification of biotechnology products]. Minsk, BSU Publ., 2014. 256 p.
10. Rimareva L.V. et al. [Medico­biological and biotechnological aspects of creation of gerodetic nutrition products]. Pishchevaya promyshlennost', 2009, no. 3, pp. 29–30. (In Russ.)
11. Rimareva L.V. et al. [Biotechnological aspects of creation of food additives biocorrective action on the basis of microbial biomass]. Khranenie i pererabotka sel'khozsyr'ya, 2011, no. 2, pp. 45–47. (In Russ.)
12. Rimareva L.V. et al. [The use of biomass fungus Aspergillus oryzae as a source of biologically active substances]. Khranenie i pererabotka sel'khozsyr'ya, 2012, no. 9, pp. 46–50. (In Russ.)
13. Serba E.M. et al. [Preparation of micellial biomass fermentolysates for food and feed additives]. Pishchevaya promyshlennost', 2016, no. 6, pp. 20–23. (In Russ.)
14. Serba E.M. et al. [Mycelial fungi are a promising source of hydrolases and valuable biopolymers]. Vestnik Rossiiskoi sel'skokhozyaistvennoi nauki, 2016, no. 4, pp. 41–43. (In Russ.)
Authors
Serba Elena Mikhailovna, Doctor of Biological Sciences, Professor,
Mochalina Polina Yurievna,
Rimareva Lyubov Vyacheslavovna, Doctor of Technical Sciences, Academician of the Russian Academy of Sciences,
Overchenko Marina Borisovna, Candidate of Technical Sciences,
Ignatova Nadezhda Iosifovna,
Borshcheva Julia Alexandrovna, Candidate of Technical Sciences,
Sokolova Elena Nikolaevna, Candidate of Biological Sciences
Institute of Food Biotechnology - FIC branch of nutrition, biotechnology and food safety,
4B, Samokatnaya str., Moscow, 111033, 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. .



ECONOMICS AND MANAGEMENT

Anisimov B. Market Self-Financing and Some Immutable Rrequirements of the Modern Digital Economy

ENGINEERING AND TECHNOLOGY

Maximkin A. A.Effective Biotechnological Processing of Soybean Meal

P. 38-39 Key words
soybean meal, bioconversion, secondary raw materials, fodder additive, waste of food enterprises

Abstract
Currently, in the field of agriculture, particularly the forage production sector, there is an urgent issue of involving new raw materials for feed production in order to expand the feed base. From the point of view of the economy, fodder is the foundation of livestock. The transition to a market economy strongly influenced the growth of prices of raw materials for the production of mixed fodders, which in turn led directly to a rise in the cost of mixed feeds and livestock products. The traditional raw material for the production of mixed fodder is grain, grain processing products, meat flour, meat-bone meal, etc. Deep processing of secondary raw materials is of great interest from both an economic and technological point of view, since they contain a significant amount of nutrients. One such source is the product of processing legumes at oil and fat plants - soybean meal. However, as an independent product, soybean meal can be directly fed to agricultural animals, and can be part of the compound feed formula as a separate component. The Moscow State University of Food Production conducted a study on the development of a new food product based on soybean meal. This article provides information on an effective way to increase the nutritional value of feed products. A new fodder product based on soybean meal is proposed, which allows to increase the nutritional value of rations of feeding of farm animals and poultry.

References
1. Afanas'ev V. A. Rukovodstvo po tekhnologii kombikormov belkovo­vitaminno­ mineral'nykh kontsentratov i premiksov [Guide to technology of mixed fodders protein­vitamin­mineral concentrates and premixes]. Voronezh, Elist Publ., 2008. 490 p.
2. Egorov I., Baikovskaya E., Mironova O. et al. [Concentrate soy for broiler chickens]. Kombikorma, 2016, no. 7­8, pp. 66­68. (In Russ.)
3. Egorova T.V. [Soybean meal in mixed fodders for broiler chickens]. Ptitsevodstvo, 2010, no. 11, pp.11­13. (In Russ.)
4. Sushkova V.I., Vorob'eva G. I. Bezotkhodnaya konversiya rastitel'nogo syr'ya v biologicheski aktivnye veshchestva: monografiya [Wasteless conversion of plant raw materials into biologically active substances]. Moscow, DeLi print, 2008. 215 p.
5. Cheroenvai T. [Alternative source of protein as a solution to the problem of pododermatitis in broilers]. Kombiokrma, 2015, no. 10, pp. 59­60. (In Russ.)
6. Shtele A. [Solution of protein deficiency in poultry mixed fodders]. Kombikorma, 2016, no. 7­8, pp. 62­65. (In Russ.)
7. Motovilov K.Ya., Bulatov A.P., Poznyakovskii V.M. et al. Ekspertiza kormov i kormovykh dobavok: Uchebnoe posobie [Expertise of fodders and feed additives]. St. Petersburg, Lan' Publ., 2013. 500 p.
Authors
Maksimkin Anton Alekseevich, 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.



Rossieva D. V., Ermolaeva E. O., Trofimova N. B.Analysis of Types of Gingerbread Packaging in Kemerovo Trading Organizations

P. 40-43 Key words
flour confectionery; shelf life; gingerbread; gingerbread products; packaging

Abstract
Modern industrial packaging allows preserving the integrity and freshness of gingerbread, minimizing harmful effects and ensuring the sterility of products, in some cases has information and logistic labeling, which is very important in terms of attractiveness for large networks. In addition, colorful packaging differentiates the same type of products on the shelves of trade enterprises and is an important marketing tool to attract the attention of the consumer. To please, on the one hand, - to a civilized buyer, and on the other hand - to network stores, manufacturers have long had to solve the issue of packaging their products at the production level. And, of course, the integration of the packaging process into the production chain leads to its appreciation. Different variants of gingerbread packaging are considered in the article and conclusions are drawn that it is much more preferable to use PVC for packaging gingerbread than polypropylene, since the package made of polypropylene, firstly, prolongs the shelf life; secondly, it has excellent transparency and gloss, so the gingerbread in such a package looks more attractive and brighter; Thirdly, such a package has great elasticity and strength, it is well welded. In addition, the package is perfectly sterilized with dry hot air, in a perforated bag, you can pack hot gingerbread with a bright printed image on the package, etc.

References
1. Rozalenok T. A. [Research and development of a method for extending the safety of flour confectionery products]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2016, no. 2, pp. 141–148. (In Russ.)
2. Bogatyreva T. G. [Importance and prospects of packaging of bakery products]. Konditerskoe i khlebopekarnoe proizvodstvo, 2010, no. 5–6, pp. 6–8. (In Russ.)
3. Sapatovski S. O., Nur F. I., Sklyarenko S. A. [Monitoring of the market of gingerbread products in Russia at the present stage]. Molodoi uchenyi, 2014, no. 12, pp. 182–186. (In Russ.)
4. Chernov M. E., Chumpunu Fuenmpino [Protective properties of packaging for flour confectionery]. Konditerskoe i khlebopekarnoe proizvodstvo, 2011, vol. 11, pp. 34–35. (In Russ.)
5. Beznosov Yu. V. Sravnitel'naya otsenka pokazatelei kachestva khleba pri khranenii v zavisimosti ot upakovki: diss. kand. tekhn. nauk: 05.18.15 [Comparative evaluation of bread quality indicators during storage depending on the packaging: Cand. Diss. (Techn. Sci.: 05.18.15)]. Kemerovo, KemTIPP, 2013. 155 p.
6. Blyaish G. [Packaging process – control and planning issues]. Konditerskoe i khlebopekarnoe proizvodstvo, 2009, no. 6, pp. 28–31. (In Russ.)
7. Bogatyreva T. G. [Modern packaging materials for confectionery products]. Konditerskoe proizvodstvo, 2011, no. 3, pp. 29–31. (In Russ.)
8. Tsyganova T. B., Shlelenko L. A., Grekova A. V. [Rational approaches to the use of packaging materials for bakery products]. Konditerskoe i khlebopekarnoe proizvodstvo, 2016, no. 1–2, pp. 10–11. (In Russ.)
9. Fedotova O. B. [Different aspects of polymer packaging safety]. Konditerskoe proizvodstvo, 2013, no. 6, pp. 24–26. (In Russ.)
10. Fedotova O. B. [Overview of the requirements for the functional properties and safety of packaging materials for confectionery products]. Khleboprodukty, 2012, no. 11, pp. 54–55. (In Russ.)
11. Medvedev V. A. [Modern trends in the packaging of confectionery]. Konditerskoe i khlebopekarnoe proizvodstvo, 2007, no. 1, pp. 12–13. (In Russ.)
12. Rossieva D. V., Ermolaeva E. O. [Study of the properties of preserving the freshness of bakery products]. Materialy V Mezhdunar. nauchnoi konf. «Pishchevye innovatsii i biotekhnologii», pod red. M. P. Kirsanova [Proc. of the 5th Intern. scientific conf. «Food Innovations and Biotechnologies», ed. by M. P. Kirsanov]. Kemerovo, KemTIPP Publ., 2017.
13. Confectionery. Gingerbread products. General specifications: GOST 15810­2014. (In Russ.)
Authors
Rossieva Darya Vladimirovna, Graduate Student
Ermolaeva Evgeniya Olegovna, Doctor of Technical Science, Professor
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. ; This email address is being protected from spambots. You need JavaScript enabled to view it.
Trofimova Natalya Borisovna, Candidate of Technical Science
State Regional Center for Standardization, Metrology and Testing in the Kemerovo Region,
2, Dvortsovaya St., Kemerovo, 650991, This email address is being protected from spambots. You need JavaScript enabled to view it.



Khvorova L. S. Three-Product Technological Scheme for Obtaining Glucose with the Crystallization of Two Products in the Anhydride Form

P. 44-46 Key words
glucose angidrous and hydrated; three-product flow diagram

Abstract
Effectiveness of technology of receiving crystal glucose from starch is defined by rational conversion and a flow diagram of glucose crystallization. Three lines of successive extraction of glucose from syrups after enzyme starch conversion providing high yield of glucose are the advantage of the offered flow diagram. The two first stages of crystallization result in anhydrous glucose and the third one results in hydrated glucose. By technology, quality, application anhydrous glucose is the most efficient product of glucose production, with high profitability. It crystallizes several times quicker in comparison with hydrated glucose at the high temperature (55…75 °C) which excludes reproduction of a microflora, has the highest purity, is almost sterile and meets the pharmacopoeia standard. Therefore in a ready crystal form it is realized in low volumes, and almost completely, it is often used in raw state for receiving injection solutions, which are more profitable by the sale price, thus providing high profit for the starch syrup and medical enterprises. Hydrated glucose by technology, quality, costs of production and its instrument registration considerably concedes to anhydrous glucose due to number of essential defects, the main of which are: the low speed of a crystallization and an imperfect way of priming that demand large volumes of crystallizers and floor spaces; the temperature schedule of a crystallization (45…25 °C) should be recognized unfavorable, when optimum microbes reproduction and high microbial inseminating in glucose take place thus lowering its quality and a frequent cleansing of an inventory. The advantage of the offered flow diagram is inclusion in it of two stages of technology of anhydrous glucose having high speed of a crystallization that results in the 7 - 8 times reduction of the process duration and the need for the equipment; improving the quality of the finished product while saving costs on hardware, floor spaces, steam consumption, electric power consumption, etc.

References
1. Lukin N.D., Lapidus T.V., Borodina Z.M. [Application of bioconversion of starch to improve the quality of sugary products]. Materialy Mezhdunar. nauchno­prakt. konf. «Innovatsionnye tekhnologii – osnova modernizatsii otraslei proizvodstva i pererabotki sel'skokhozyaistvennoi produktsii» [Proc. Intern. scientific­practical. conf. "Innovative technologies are the basis for modernizing the production and processing of agricultural products"]. Volgograd, VSTU Publ., 2011, pp. 273–276. (In Russ.)
2. Ananskikh V.V., Lukin N.D., Kovalenok V.A. [Investigation of the process of enzymatic liquefaction of starch]. Materialy Vl Mezhdunar. simp. «Perspektivnye fermentnye preparaty i biotekhnologicheskie protsessy v tekhnologii produktov pitaniya i kormov» [Proc. 6th Intern. Simp. «Perspective enzyme preparations and biotechnological processes in food and feed technology»], 2012, pp. 238–244. (In Russ.)
3. Andreev N.R., Khvorova L.S. [Anhydride glucose: manufacturing technology and application]. Farmatsiya, 2012, no. 3, pp. 43 – 45. (In Russ.)
4. Gubin M.M. Tekhnologiya lekarstv po GMP: infuzionnye rastvory [Technology of medicines for GMP: infusion solutions]. Moscow, GEOTAR­Media Publ., 2011. 224 p.
5. Khvorova L.S., Baranova L.V., Gomenyuk V.A. Sposob polucheniya kristallicheskoi angidridnoi glyukozy [Method for the preparation of crystalline anhydride glucose]. Apply for invention № 2017108004 from 13.03. 2017.
6. Khvorova L.S. Nauchno­prakticheskie osnovy polucheniya kristallicheskoi glyukozy [Scientific and practical bases for obtaining crystalline glucose]. Moscow, Rossel'khozakademiya Publ., 2013. 270 p.
7. Alyushin M.A., ed. Sovremennye aspekty tekhnologii i kontrolya kachestva steril'nykh rastvorov v aptekakh [Modern aspects of technology and quality control of sterile solutions in pharmacies]. Moscow, VO «Soyuzfarmatsiya» Publ., 1991. 134 p.
8. Shedrina I.E., Brutko L.I. [A study of some factors affecting the pyrogenicity of glucose solutions]. Farmatsiya, 1989, no. 4, pp. 19 – 22. (In Russ.)
Authors
Khvorova Lyudmila Stepanovna, Doctor of Technical Sciences
All-Russian Research Institute of Starch Products,
11, Nekrasova Str., Kraskovo, Moscow Region, 140051, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.



Pozhidaeva E. A., Dolmatova O. I., Ilyushina A. V., Paramonova M. A.Freezing of the Curd Product Enriched with Vegetable Components

P. 48-50 Key words
freezing, cottage cheese product, vegetable components

Abstract
One of the priorities of the state policy of the Russian Federation is the preservation and strengthening of health based on the search and development of new technological solutions for the production of safe food products with an extended shelf life that have a nutritively corrective effect on the nutritional status of the human body. In this regard, the current direction of the development of the food industry is the production of frozen dairy products and semi-finished products enriched with biologically active substances of products of deep processing of low-oil raw materials. Wheat germ oil cake flour is a valuable biologically active raw material with unique therapeutic and prophylactic properties and containing a complex of essential macro and micronutrients, among which especially deficient ?-3 acids. Moreover, a significant part of animal products is aggregatively unstable to the freezing process, which requires complex studies to study the effect of the regime parameters of the process on their physico-chemical and structural-mechanical properties. The object of research was curd products, containing in their composition 14 - 16?% wt. flour from the cake of wheat germ. During the experimental studies, the influence of the freezing conditions of curd products with the inclusion of low-oil raw materials on the duration of the process ensuring minimum weight loss and the overall structure of the curd product was studied. It is established that the most optimal technological parameters, which ensure a reduction in the duration of the process by 2.5 - 2.7 times, are the temperature of 243 K and the speed of movement of the coolant in the working chamber is 9.4 m?/?s. The established regime parameters of the freezing process contribute to the preservation of the microstructure of the test product, which leads to an improvement in consumer properties, a potential reduction in technological mass losses during storage, thawing and subsequent processing. The proposed method allows to obtain curd products enriched with biologically active essential nutrients, prolonged shelf life, intended, among other things, for preventive nutrition of the population of the regions most remote from raw materials sources.

References
1. Buyanova I. V. [New technologies for freezing dairy products]. Tekhnika i tekhnologiya pishchevykh proizvodstv, 2012, vol.1, no. 24, pp. 22 – 26. (In Russ.)
2. Damodaran Sh., Parkin K. L., Fennema O. R. Khimiya pishchevykh produktov [Food Chemistry]. St. Petersburg, Professiya Publ., 2012. 1040 p.
3. Evans D. A. Zamorozhennye pishchevye produkty. Proizvodstvo i realizatsiya [Frozen food products. Production and sales]. St. Petersburg, Professiya Publ., 2010. 440 p.
4. Rodionova N. S., Alekseeva T. V., Popov E. S., Kalgina Yu. O., Natarova A. A. [Hygienic aspects and prospects of domestic production of products deep processing wheat germs]. Gigiena i sanitariya, 2016, no. 1, pp. 74 – 79. (In Russ.)
5. Pozhidaeva E. A., Ilyushina A. V., Bolotova N. V. [Development of the technology of frozen curd semi­finished product]. Ekonomika. Innovatsii. Upravlenie kachestvom, 2016, no. 3 (16), pp. 32 – 33. (In Russ.)
6. Pozhidaeva E. A., Bolotova N. V., Ilyushina A. V. [Technology and processes of shock freezing in the production of curd semi­finished products for the food industry]. Education & Science – 2016. Materialy Mezhdunarodnoi nauchno­prakticheskoi konferentsii dlya rabotnikov nauki i obrazovaniya [Education & Science ­ 2016. Proc. of the International Scientific and Practical Conference for Workers of Science and Education]. 2016, pp. 62 – 64. (In Russ.)
7. Golubeva L. V., Pozhidaeva E. A., Bolotova N. V., Ilyushina A. V. [The study of the effect of freezing conditions on the microstructure of curd semi­finished products]. Yavleniya perenosa v protsessakh i apparatakh khimicheskikh i pishchevykh proizvodstv. Materialy II Mezhdunarodnoi nauchno­prakticheskoi konferentsii [Transport phenomena in the processes and apparatus of chemical and food industries. Proc. of the 2nd International Scientific and Practical Conference]. 2016, pp. 207 – 210. (In Russ.)
Authors
Pozhidaeva Ekaterina Anatolievna, Candidate of Technical Science
Dolmatova Olga Ivanovna, Candidate of Technical Science
Ilyushina Alina Vadimovna, Student
Paramonova Margarita Alexandrovna, Student
Voronezh State University of Engineering Technologies
19, Prospekt Revolyutsii, Voronezh, Russia, 394036, 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. , paramonova. margarita. This email address is being protected from spambots. You need JavaScript enabled to view it.



PRODUCTION QUALITY CONTROL

Ostrikov A. N., Gorbatova A. V., Kopylov M. V., Anikin A. A.Quality Parameters of Rapeseed Cold Pressed Oil

P. 52-55 Key words
fatty acid composition; pressing; rapeseed; rapeseed oil

Abstract
The purpose of this study was to analyze the selected sample of rapeseed oil for all quality indicators and establish compliance with their standard, as well as to investigate the raw materials. As a result of the research, it was found that rapeseed seeds contain a large number of B vitamins. The highest content of choline (B4), which is an indispensable component for the nervous system, has a beneficial effect on memory processes, participates in lipid metabolism in the liver. In rapeseed seeds, there are eight essential amino acids, the maximum amount is leucine and phenylalanine. The results of the analysis of the chemical composition of rapeseed seeds indicate that rape seeds are a promising oilseed raw material, which is worthy of competition with sunflower. As a result of organoleptic studies it was found that the sample under study fully complies with the requirements of the standard for unrefined rapeseed oil for transparency, odor and taste. Physicochemical parameters such as acid number, peroxide number, anisidine number, mass fraction of phosphorus, humidity are determined. The conducted studies confirm that the physicochemical indicators fully comply with the requirements specified in the state standard. The vitamin, fractional, fatty acid and mineral composition of the product was studied. As a result of the research it was established that the rapeseed oil sample in question fully complies with the requirements of the standard and is a promising raw material for the production of fat and oil products.

References
1. Ostrikov A. N. et al. [Analysis of fatty acid composition of rapeseed oil]. Maslozhirovaya promyshlennost', 2016, no. 6, pp. 18–21. (In Russ.)
2. Ivankin, A. N. et al. [Biofuel from renewable raw materials: production and consumption prospects]. Vestnik Moskovskogo gosudarstvennogo universiteta lesa – Lesnoi vestnik, 2008, no. 6, pp. 91–95. (In Russ.)
3. Frolova L. N. et al. [Optimization of parameters of biofuel production by mathematical modeling methods]. Vestnik Mezhdunarodnoi akademii kholoda, 2015, no. 3, pp. 63–67. (In Russ.)
4. Frolova L. N. et al. [Development of energy efficient technological solutions for obtaining biodiesel fuel]. In: Innovatsionnoe razvitie tekhniki pishchevykh tekhnologii. Materialy Mezhdunarodnoi nauchno­tekhn. konf. [Innovative development of technology of food technologies. Proc. of the International Science and Technology. Conf.]. 2015, pp. 287–288. (In Russ.)
5. Ostrikov A. N., Gorbatova A. V. [Analysis of the chemical composition of a physiologically functional spread]. Maslozhirovaya promyshlennost', 2014, no. 2, pp. 11–13. (In Russ.)
6. Ostrikov A. N., Gorbatova A. V., Shendrik T. A. [Mayonnaise, balanced by fatty acid composition]. In: Sistemnyi analiz i modelirovanie protsessov upravleniya kachestvom v innovatsionnom razvitii agropromyshlennogo kompleksa. Materialy konf. «Tekhnologii pishchevoi i pererabatyvayushchei promyshlennosti APK – produkty zdorovogo pitaniya» [System analysis and modeling quality management processes in the innovative development of the agro­industrial complex. Proc. of Conf. "Technologies of food and processing industry of agroindustrial complex – products of healthy nutrition"]. 2015, pp. 269–272. (In Russ.)
7. Anikin A. A., Kopylov M. V., Gorbatova A. V. [Analysis of the kinetic patterns of cold pressed oil from rapeseed]. In: Yavleniya perenosa v protsessakh i apparatakh khimicheskikh i pishchevykh proizvodstv. Materialy II Mezhdunarodnoi nauchno­prakt. konf. [Transport phenomena in the processes and apparatus of chemical and food industries. Proc. of the 2nd International Scientific and Practical. Conf.]. 2016, pp. 76–79. (In Russ.)
Authors
Ostrikov Alexandr Nikolaevich, Doctor of Technical Science, Professor,
Gorbatova Anastasiya Viktorovna, Candidate of Technical Science,
Kopylov Maxim Vasilyevich, Candidate of Technical Science,
Anikin Artyom Alexandrovich
Voronezh State University of Engineering Technology,
Voronezh, pr. Revolution 19, 394036, 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. ; This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIVE TECHNOLOGIES

Shterman S. V., Sidorenko M. Yu., Shterman V. S., Sidorenko Yu. I."Sport" Bars for Sport and Modern Life

P. 56-59 Key words
bars "sports"; bars energy; human health; food industry; sports

Abstract
During long breaks in meals and as pre-training, restorative nutrition and for additional energy supply during intense physical exertion athletes and many people in their everyday life consume nowadays food products which are similar in form and partly in their functions with traditional chocolate bars. At present, they acquire common name - "sports" bars and can be divided in accordance with their functional characteristics into three main groups - energy, high-protein and cereal bars. The main goal of energy bars is to supply the organism with additional energy, especially in those situations when it requires from man the manifestation of great physical and mental endurance. The task of high protein sports bars is to supply the human body with construction materials for the repair of muscle tissues that are actively damaged during intense physical exertion, as well as the initiation the processes of muscle tissue growth. Cereal bars help reduce blood sugar level, which can be initiated by the systematic consumption of a large volumes of "fast" carbohydrates present in the everyday ration, and generally improve the work of the digestive system. All kinds of sports bars are a convenient object for additional enrichment with physiologically active compounds vital for athletes. Achieved by the usage of sports bars a positive result can not only fully justify the costs spent for their purchasing, but exceed the potential expectations from their consumption.

References
1. Razzakov F.I. Sovetskoe detstvo [Soviet childhood]. Moscow, Algoritm Publ., 2014. 350 p.
2. Trexler E. T., Smith­Ryan A. E., Norton L. E. Metabolic adaptation to weight loss: implications for athlete. Journal of the international society of sports nutrition, 2014, no. 11, pp. 7–18.
3. Shterman S. V. Produkty sportivnogo pitaniya[Sports nutrition products]. Moscow, AP «Stolitsa» Publ., 2017. 482 p.
4. Martinchik A. N., Maev I. V., Yanushevich O. O. Obshchaya nutritsiologiya [General nutritiology]. Moscow, MEDpresss­inform Publ., 2005. 392 p.
5. Seifulla R. D. et al. Lekarstva i BAD v sporte. Prakticheskoe rukovodstvo dlya sportivnykh vrachei, trenerov i sportsmenov [Medicines and dietary supplements in sports. A practical guide for sports physicians, coaches and athletes]. Moscow, Litterra Publ., 2003. 320 p.
Authors
Shterman Sergey Valeryevich, Doctor of technical science,
Sidorenko Michail Ureyvich, Doctor of technical science
Limited liability company "GEON",
142279, Moscow region, Serpuhov district, Obolensk urban village, Obolensk highway, 1, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valeriy Solomonovich, Candidate of chemical science,
Sidorenko Uriy Ilich, Doctor of technical science
Moscow state university of food manufacturing;
125080, Moscow, Volokolamskoe highway, 11, This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

National agro-food export promotion programs and strategies discussed in Moscow