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Rambler's Top100

Food processing Industry №7/2020



The results of the work of Food and Processing industry Enterprises of Russia

TOPIC OF THE ISSUE: ACTUAL GUIDELINES FOR THE DEVELOPMENT OF THE FUNCTIONAL PRODUCTS MARKET

Popov V.G., Mozzherina I.V.Prospects of using phospho-lipid-vegetable food complex for production of functional food products

P. 8-12 Key words
phospholipids, sprouted seeds, holoseric oats, medicinal plant raw materials, phospholipid-vegetable food complex, succinic acid

Abstract
A promising direction of expansion of the range of food products of functional and specialized purpose is the use of germinated seeds of grain crops as part of a multicomponent food additive - phospholipid-vegetable food complex. The technology of obtaining complex physiologically functional ingredient consisting of germinated seeds of ice oats, defatted rapeseed phospholipids, concentrate of medicinal and succinic acid melissa is developed. Ice oats, unlike film oats, contain a more balanced composition of essential amino acids, the maximum number of free amino acids and short-chain peptides is found with less seed germination time (up to 12 hours). Significant content of vitamins in sprouted seeds of holoseric oats and medicinal melissa concentrate is determined. Invention proposes range of ingredients concentration at which antioxidant and immunomodulating properties of phospholipid-vegetable food complex are manifested. It is recommended to include in the daily food diet 40-60 grams of phospholipid-vegetable food complex both independently, and in the composition of bakery or meat food products. The purpose of the complex is to increase the stress resistance of the body, first of all, for the population performing long-term physical activities in difficult climatic or environmental situations.

References
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Authors
Popov Vladimir G., Doctor of Technical Sciences,
Mozzherina Irina V., Candidate of Technical Sciences
Tyumen' industrial University,
38, Vladarskiy str., Tyumen', Tyumen' Region, Russia, 625000, 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.



Fursova T.P., Zenina D.V., Gavrilina A.D., Shelaginova I.R.About the use of biotechnological methods for the study of antioxidant activity

P. 13-18 Key words
milk, dairy products, fermentation, biologically active compounds, antioxidant activity, biotesting

Abstract
The antioxidant ability of milk and dairy products is briefly described. The influence of various factors including fermentation of milk by lactic acid microorganisms on the antioxidant activity of dairy products is shown. The usefulness of fermented milk products is well known, however, to evaluate their effect on various populations groups in order to identify the most effective strains of microorganisms, functional components, production conditions, determine shelf life, multi-aspect studies are necessary. It is also important to evaluate the intrinsic antioxidant capacity of milk and dairy products, since of an imbalance between the presence of reactive oxidizing agents and the antioxidant defense mechanism, oxidative processes can occur that adversely affect the quality of the product. There are various direct and indirect methods for the determination of biologically active compounds to determine the antioxidant activity. Nowadays a comprehensive approach to the study of their properties including testing on bioobjects is of particular importance. The use of relatively simple test systems for evaluating in vivo antioxidant activity in combination with physicochemical methods provides insight into the mechanisms of antioxidant action of various substances in living cells. Recently, various cell cultures have been used more and more widely in various research fields as preliminary tests to replace expensive and lengthy animal tests. A holistic concept of bioassay as a method of scientific research has been created now. The purpose of this review of literature data is to have an overall view an understanding of biotesting on test organisms as a method of scientific research.

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34. Khabibullina NV, Krasnoshtanova AA. Izucheniye effektivnosti primeneniya soyevykh izoflavonoidov v kachestve antistressovykh agentov [Study of the effectiveness of the use of soy isoflavonoids as anti-stress agents]. Materialy 8 y Mezhdunarodnoy konferentsii "Bioantioksidant" [Materials of the 8th International Conference "Bioantioxidant"]. Moscow, 2010. P. 486-487. ISBN 978 5 209 00871 9 (In Russ.).
35. Zykova SS. Farmako-toksikologicheskiye svoystva antioksidantov, antigipoksantov i tsitostatikov na osnove geterotsiklicheskikh soyedineniy i obosnovaniye ikh primeneniya v sluzhebnom sobakovodstve [Pharmaco-toxicological properties of antioxidants, antihypoxants and cytostatics based on heterocyclic compounds and the rationale for their use in official dog breeding]. Abstract of the dissertation of Doctor of Biological Sciences. Perm': Perm Institute of the Federal Penitentiary Service of Russia, 2017. 48 p. (In Russ.)
36. Avidzba AM. Antioksidantnaya aktivnost' produktov pererabotki krasnykh sortov vinograda "Kaberne-Sovin'on", "Merlo", "Saperavi" [Antioxidant activity of products of processing red grape varieties "Cabernet-Sauvignon", "Merlot", "Saperavi"]. Voprosy pitaniya [Problems of Nutrition]. 2016. No. 1. P. 99-109 (In Russ.).
37. Aleksandrova V, Chikov G, Velikova G, Dimitrov M and Dimov SG. In vivo antioxidant activity evaluation of peptides produced during the fermentation of yoghourt-like dairy products. Bulgarian Journal of Agricultural Science. 2013. No. 19 (2). P. 97-100.
38. Puzyreva IN, Ogai MA, Petrov A Yu. Ekspress-analiz biologicheskoy aktivnosti kompozitsii iz spirtovodnogo izvlecheniya rostoropshi, astragala i taurina [Rapid analysis of the biological activity of a composition from alcohol-water extraction of milk thistle, astragalus and taurine]. Nauchnyye vedomosti Belgorodskogo gosuniversiteta. Seriya "Meditsina. Farmatsiya" [Scientific reports of Belgorod State University. Series "Medicine. Pharmacy"]. 2016. No. 12 (233). Issue 34. P. 131-134 (In Russ.).
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40. Stepanova EF, Andreeva IN, Ogai MA et al. Ispol'zovaniye ekspress-metodov otsenki biologicheskoy aktivnosti na kul'ture kletok pri razrabotke fitopreparatov adaptogennogo deystviya [The use of express methods for assessing biological activity in cell culture in the development of adaptogenic phytopreparations]. Farmatsiya na sovremennom etape - problemy i dostizheniya: nauchnie trudi [Pharmacy at the present stage - problems and achievements: scientific works]. Moscow, 2000. No. 39 (1). P. 299-302 (In Russ.).
41. Shakirova FA. Farmakodiagnosticheskoye izucheniye dyagilya lekarstvennogo (Archangelica officinalis noffm.) [Pharmacodiagnostic study of angelica officinalis (Archangelica officinalis noffm.)]. Thesis of Candidate of Pharmaceutical Sciences. Ufa: Bashkir State Medical University, 2015. 155 p. (In Russ.)
42. Kim VE, Stepanova EF. Ekspress-analiz biologicheskoy aktivnosti kompleksnogo fitoizvlecheniya i razrabotka mikrokapsul na yego osnove [Rapid analysis of the biological activity of complex phyto-extraction and the development of microcapsules based on it]. Vestnik VGU. Seriya "Khimiya. Biologiya. Farmatsiya" [Bulletin of the Voronezh State University. Series "Chemistry. Biology. Pharmacy"]. 2015. No. 4. P. 122-125 (In Russ.).
Authors
Fursova Tat'yana P., Candidate of Technical Sciences,
Zenina Dar'ya V.,
Gavrilina Alla D.,
Shelaginova Irina R.
All-Russian Scientific Research Institute of Dairy Industry,
35, building 7, Lyusinovskaya str., Moscow, 115093, 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.



Sevostyanova E.M., Khorosheva E.V., Remneva G.A.Studying the stability of biologically active components of packaged mineral waters during storage

P. 19-22 Key words
mineral waters, biologically active components, balneological norms, natural storage, accelerated aging

Abstract
Mineral natural drinking water containing biologically active components (boron, bromine, arsenic, iron, iodine, silicon, organic substances, free carbon dioxide) have a therapeutic and prophylactic effect. The article discusses the stability of biologically active components during storage of packaged mineral waters of various hydrochemical types, both during natural storage during the expiration date, and in conditions of "accelerated aging". Mineral waters of various hydrochemical types with a salinity of 1.0 to 14.0 g/l, carbonated and non-carbonated, packaged in consumer packaging made of polyethylene terephthalate, were chosen as objects of study. Based on the literature and our own data, the experimental conditions were chosen: temperature 60 °C, UV radiation, exposure time of 30 days or more. Studies have shown that biologically active components in mineral waters are quite stable during the shelf life both during natural aging and in conditions of accelerated aging. In the group of iron-containing waters studied, a change in the appearance of water and a decrease in the iron content were observed, but its residual concentration corresponded to the necessary requirements.

References
1. Tokarev IV, Borodulina GS, Blazhenniko-va IV, Avramenko IA. Uslovija formirovanija zhelezistyh mineral'nyh vod po izotopno-geohimicheskim dannym (kurort "Marcial'nye vody", Karelija) [Conditions for the formation of ferruginous mineral waters according to isotope-geochemical data (Marcial Waters resort, Karelia)]. Geohimija [Geochemical]. 2015. No. 1. P. 88-91. https://doi.org/10.7868/s0016752514110090.
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3. Litvinov AE. Obshhie zakonomernosti rasprostranenija mineral'nyh vod na territorii Severo-Zapadnogo Kavkaza [General patterns of mineral water distribution in the northwestern Caucasus]. Strategija ustojchivogo razvitija regionov Rossii [Sustainable development strategy for Russian regions]. 2012. No. 9. P. 114-118.
4. Tutel'jan VA, Spirichev VB, Suhanov BP, Kudasheva VA. Mikronutrienty v pitanii zdorovogo i bol'nogo cheloveka: spravochnoe rukovodstvo [Micronutrients in the nutrition of a healthy and sick person: a reference guide]. Moscow: Kolos, 2002. P. 174-175.
5. Chelnokova BI. Ispol'zovanie termal'nyh vod Primorskogo, Habarovskogo i Kamchatskogo kraev, Evrejskoj avtonomnoj oblasti v sanatorno-kurortnom lechenii [The use of thermal waters of Primorsky, Khabarovsk and Kamchatka territories, the Jewish Autonomous Region in sanatorium-resort treatment]. Zdorov'e. Medicinskaja ekologija. Nauka [Health. Medical ecology. Science]. 2017. No. 4 (71). P. 74-80.
6. Chelnokova BI, Gvozdenko TA, Chelnokov GA, Zharkov RV. Analiz sostoyaniya mineral'nykh vod Dal'nego Vostoka [Analysis of the state of mineral waters of the Far East]. V sbornike: Trudy Instituta medicinskoj klimatolo-gii i vosstanovitel'nogo lechenija (Vladivostok) [Works of the Institute of Medical Climatology and Regabilitation (Vladivostok)]. 2014. P. 73-87.
7. Potapov EG, Danilov SR, Rusak AI. Osobennosti vodopodgotovki zhelezistyh uglekislyh mineral'nyh vod [Features of water treatment of ferrous carbonate mineral waters]. Kurortnaja medicina [SPA medicine]. 2017. No. 3. P. 10-13.
Authors
Sevostyanova Elena M., Candidate of Biological Sciences,
Khorosheva Elena V.,
Remneva Galina A.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of the V.?M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, 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.



RAW MATERIALS AND ADDITIVES

Pas'ko O.V., Avtukhova O.V., Burakovskaya N.V., Hayrullin M.F.Polysaccharides in fermented malt product production

P. 24-27 Key words
polysaccharide bases, fermented milk-malt product, rheological characteristics, organoleptic indices, stabilising systems

Abstract
The production of food for the nutrition of children of school age is a pressing task not only for the food industry, but also for the dairy industry, as it allows to solve the most important task to improve the physiological functions of the gastrointestinal tract, and also provides the child body with the necessary amount of food substances (proteins, vitamins, macro- and microelements). According to the Strategy of scientific and technological development of the Russian Federation till 2035 in the next 10-15 years priorities should be considered those directions which will allow to receive scientific and scientific and technical results and to create the technologies which are a basis of innovative development of domestic market of products and services, a steady position of Russia in foreign market and will provide creation safe and qualitative, including functional, food. The creation of a product with the specified composition and physical and chemical properties is possible provided that a number of ingredients, including stabilizing systems, are used. The scientific article presents successive stages of experimental selection of polysaccharide bases required for improvement of structure and consistency of fermented milk-malt product, their effect on organoleptic, physical-chemical and microbiological indices of the product is considered, optimal quantity of introduced complexes in the technological process of the product production is determined. The research was carried out using conventional mathematical methods of experiment planning, microbiological, biochemical and physical-chemical methods. The work is of practical importance, as the realization of the set goals and objectives of the study makes it possible to develop the technology of fermented milk-malt product, with its subsequent use in nutrition of school-age children.

References
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Authors
Pas'ko Ol'ga V., Doctor of Technical Sciences, Professor
Moscow State Institute of the industry of tourism named after Yu.?A. Senkevich,
43A, Kronshtadskiy boulevard, Moscow, 125499
Avtukhova Oxana V., Candidate of Technical Sciences,
Burakovskaya Nina V., Candidate of Technical Sciences
Omsk State Technical University,
11, Peace avenue, Omsk, 644050
Hayrullin Mars F., Candidate of Technical Sciences Moscow State University of Technologies and Management named after K.?G. Razumovskiy,
73, Zemlyanoy Val, Moscow, 109004, 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.



Rozhnov E.D., Shkolnikova M.N.Research on the safety of ascorbic acid in Sea buckthorn juice technology

P. 28-33 Key words
sea-buckthorn berries, juice, nonenzymatic browning, degradation, ascorbic acid, enzyme,

Abstract
One of the important areas in the technology of natural juices with high consumer advantages (in particular appearance and color) is the maximum preservation of the native properties of fruit raw materials. The fruits of sea buckthorn (Hippophae rhamnoides L.), along with a significant amount of micronutrients, contain ascorbic acid, a rather unstable compound even under ordinary conditions, the degradation of which occurs under the influence of a number of factors (heating, the presence of dissolved oxygen, heavy metal ions, etc.). In the experiment, the effect of technological operations on the ascorbic acid content in the clarified sea buckthorn juice technology was studied - preliminary treatment with Rapidase Clear enzyme preparation (at a dosage of 0.01 % to 0.05 % by weight for 6 hours at T = 45 °C) and bentonite. Based on the results obtained, it is shown that the use of Rapidase Clear reduces the viscosity of the processed juice by 7.2-9.4 % due to the destruction of pectin particles, which are an integral part of the three-phase system of native sea buckthorn juice. The loss of ascorbic acid in this case is from 12.0 to 18.5 % compared with its content in the original juice. Pretreatment with Rapidase Clear enzyme preparation reduces the dosage of bentonite to 2.5 g/dm3, which gives a positive economic effect in the industrial production of sea buckthorn juice. The effect of ascorbic acid on the process of non-enzymatic browning has been experimentally proven. It was established that with the destruction of ascorbic acid, the color intensity of sea buckthorn juice increases in proportion to the dynamics of its decline, the yellowness of color increases, which indicates the acquisition of brown shades by the samples. It has been proved that, despite the increase in the intensity of the brown tone of sea buckthorn juice during enzymatic pretreatment, subsequent treatment with bentonite allows selective sorption of dark-colored compounds, which makes it possible to level the contribution of oxidative processes during fermentation.

References
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11. Rozhnov E, Kazarskikh A, Shkolnikova M, Tretyak L, Voytsekhovskiy V, Maksimiuk N et al. Investigation of the conditions for the formation of 5 Hydroxymethylfurfurol in the production of honey wines and sea-buckthorn wine drinks. Research Journal of Pharmacy and Technology. 2019. Vol. 12. Issue 7. P. 3501-3506. DOI: 10.5958/0974-360X.2019.00595.X
12. Shkolnikova MN, Rozhnov ED, Pryadikhi-na AA. Effects of Granucol activated carbons on sensory properties of sea-buckthorn (Hippophae rhamnoides L.) wines. Foods and Raw Materials. 2019. Vol. 7. No. 1. P. 67-73. DOI: http://doi.org/10.21603/2308-4057-2019-1-67-73.
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17. Chumichev AI, Batashov ES, Koshelev Yu A, Sevidin VP. Osvetlennyj sok - produkt kompleksnoj pererabotki oblepihi [Clarified juice - a product of complex processing of sea buckthorn]. Pivo i napitki [Beer and drinks]. 2009. No. 4. P. 34-35 (In Russ.).
Authors
Rozhnov Evgeniy D.
Biysk Institute of Technology - Branch of Polzunov Altai State Technical University,
27, The Hero of the USSR Trofimov str., Biysk, Altai region, 659305, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shkolnikova Marina N.
Ural State University of Economics,
62/45, 8 Marta/Narodnoj Voli str., Ekaterinburg, Sverdlovskiy region, Russia, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kotenkova E.A., Kupaeva N.V.Assessment of the antioxidant potential of some porcine by-products from slaughter

P. 34-40 Key words
antioxidant potential, antioxidant capacity, antioxidant activity, byproducts, heart, aorta, spleen, extract, chemiluminescence, FRAP

Abstract
The slaughter of farm animals generates a large amount of by-products, which are rich in nutrients and biologically active substances. Some offal is consumed by people as food or could be processed for various purposes. Meat waste management contributes to environmental well-being, but depends on traditions and religions, as well as legislation in the country. The antioxidant potential of pig heart, aorta and spleen extracts was studied by determining their total antioxidant capacity by Ferric Reducing/Antioxidant Power method, the concentration of active products reacting with 2-thiobarbituric acid was also measured. The antioxidant activity of native extracts was compared with their ultrafiltrates and the standard low-molecular antioxidant Trolox by kinetic chemiluminescence method. The highest total antioxidant capacity was observed in spleen extract and was averaged 3.93±0.04 µmol equiv. dihydroquercetin / g of raw materials, which exceeded similar indicators for hearts and aorta by 4.0 (P<0.05) and 1.27 (P<0.05) times, respectively. The highest antioxidant activity was also observed in the native spleen extract and was equal to 9.10±1.07 kPPS, which is higher means of hearts and aorta by 1.8 (P<0.05) and 2.6 (P<0.05) times, respectively. It was shown that while comparing extracts of internal organs and their ultrafiltrates, the chemiluminescence method allows not only to determine the antioxidant activity, but also to evaluate the contribution of high-molecular protein, including enzymatic, and low-molecular antioxidants. There was an inverse correlation between the concentrations of secondary products of lipid peroxidation and the antioxidant potential of the studied raw materials, which raises some doubts about the feasibility of using such raw materials in the food industry. However, it is possible to process such raw materials as a source of bioactive components.

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Authors
Kotenkova Ålena À., Candidate of Technical Sciences,
Kupaeva Nadezhda V.
V.M. Gorbatov Federal Research Center for Food Systems of RAS,
26, Talalikhina str., Moscow, 109316, 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.



Khokonova M.B., Tsogoeva O.K.Grain quality indicators congestion during the fermentation of alcohol wort

P. 41-43 Key words
enzymes, malt, starchy raw materials, saccharification, fermentation, quality indicators

Abstract
The use of enzyme preparations of microbial origin in industry has a steady tendency to increase, with 2/3 of the current volume being enzymes for the food industry, and their main share is in the alcohol industry. At the same time, the need of the alcohol industry in Russia for complex enzyme preparations is about 7 thousand tons, the share of domestic preparations is less than 15 %. The work is devoted to the study of enzymes of microbial origin and malt and their further use in saccharification and fermentation in alcohol production. The data in the table showed that the best results were obtained in 72 hours and at a flow rate of 4 % deep culture. An increase in the number of enzymes showed that the amount of non-fermented carbohydrates before hydrolysis decreases and the minimum on the use case is 12 % in the Aspergillus usamii 45 enzyme. A comparison of the results of the fermentation of grain congestion, saccharified by enzymes of deep culture and malt, showed the advantage of the enzyme complex of microbial origin. It was determined that with the same application of fermentable carbohydrates using enzymes, more alcohol was released, and the amount of residual starch was less than in the case of malt use. Also, all indicators of fermentation using mushroom culture turned out to be better than with malt. It was found that mushroom culture enzymes almost completely hydrolyze starch of processed raw materials, 0,08 % of the raw material remains in mature mash, and when using an active culture it is completely absent. When fermentation of congestion, sugared with malt, the content of residual starch in a mature mash is already 1,9 %, by weight of the processed raw materials.

References
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7. Hokonova MB, Cagoeva OK. Kachestvennye pokazateli zernovyh zatorov, osaharennyh fermentami glubinnoj kul'tury soloda [Qualitative indicators of grain congestion saccharified by enzymes of deep culture and malt]. Aktual'naja biotehnologija. Voronezh, 2019. No. 3 (30). P. 244-248 (In Russ.).
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Authors
Khokonova Madina B., Doctor of Agricultural Sciences, Professor,
Tsogoeva Ol'ga K., graduate student
Kabardino-Balkarian State Agrarian University named after V.M. Kokov,
1V, Lenin avenue, Nalchik, Kabardino-Balkarian Republic, Russia, 360030, 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.



ENGINEERING AND TECHNOLOGY

Gernet M.V., Gribkova I.N.The influence of processing plant materials physico-chemical methods on the phenolic compounds extraction

P. 44-47 Key words
anthocyanogens, biocatalysis, brewer spent grain, brewer spent grain composition, phenolic compounds, physico-chemical processing methods

Abstract
The modern brewing market produces thousands of waste tons, which is disposed of and thus harmful to the environment. In fact, research has shown that brewer's spent grain, which is a waste of brewing production, contains many useful compounds, the extraction of which requires deep processing using physical and chemical methods. The methods currently studied are numerous and use the principles of physical influence (ultrasound, microwaves, etc.), chemical reagents of various nature (acids, alkalis, polar solvents), and it is also possible to use biocatalysts. The research is aimed at obtaining safe extracts of polyphenolic substances in the technology of fermentation beverages by a complex method, including the use of electro-activated water and biocatalyst principles. To achieve this goal, it was decided to use katalite with a pH of 9.6 and a cytolytic enzyme preparation for the first time. Analysis on the polyphenolic substances content in the brewer's spent grain extract during only katalite using showed that their increase is observed after 8-10 h exposure with katalite and reaches a maximum after 30 h from the experiment start, the anthocianogenes content this increases to 2 times in 26-30 hours from the start of brewer's spent grain exposure in katalyte at the same time. The electro-chemically activated water and a cytolytic enzyme combined use allowed obtain 35 % more polyphenols and 6.5 times more anthocyanogens for the exposure duration with the katalite during 2 hours and the enzyme during 4 hours, compared to the control. A longer complex processing time determined the polyphenolic compounds destruction.

References
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Authors
Gernet Marina V., Doctor of Technical Sciences, Professor,
Gribkova Irina N., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - Branch of Gorbatov Research Center for Food Systems of RAS
7, Rossolimo str., Moscow, Russia, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it.



Solomina L.S.Technological factors and their influence on the rheological properties of cold swelling starch esters

P. 48-52 Key words
triticale starch, citric acid, process parameters, extrusion method, the dynamic viscosity, starch esters

Abstract
Researches were conductedto determine optimum technology factors (reagent concentration and temperature of processing) of receiving triticale starch esters (starch citrate) with increased viscosity by extrusion. Citric acid was used as a reagent. The effect of reagent concentration was determined by its varying in the range of 0-0.40 % by weight of dry matter of starch. The effect of temperature was determined by varying it in the range 140...190 °C with an interval of 10 °C. The physicochemical properties of triticale wheat and corn starch esters were compared with samples obtained at a citric acid concentration of 0.35 % to dry starch weight, extrusion temperature of 170 °C. It has been found that with an increase in citric acid concentration from 0 to 0.40 %, the dynamic viscosity of the glue reaches a maximum value at a reagent concentration of 0.35 %. When the reagent concentration increased from 0.35 to 0.40 % to the dry mass of starch, the dynamic viscosity values of the test samples did not change significantly. It has been determined that the optimal concentration of citric acid is 0.35% to the dry starch mass, and the extrusion treatment temperature 160...170 °C ensured the process ability of the process and obtaining white triticale starch esters with maximum viscosity. It was determined that when the starch temperature increased from 140 °C to 170 °C, the content of reducing substances in the starch citrate was increased, and at the starch treatment temperatures from 180 °C to 190 °C, the content of reducing substances in the starch was decreased. The dynamic viscosity of the triticale starch citrate paste is obtained as a function of process factors i.e. reagent consumption and processing temperature. The results of the study showed that the dynamic viscosity of the triticale starch citrate paste at different mixing times did not change significantly. The pastes did not delaminate or retrograde. A comparative assessment of the physical and chemical properties of triticale, corn and wheat citrate starch samples obtained under the same conditions showed that the dynamic viscosity of triticale starch citrate was higher than that of other cereal starches. The results of the studies formed based on the regulatory documentation for the production of triticale starch citrate in order to increase the volume of production of modified starches and expand their range.

References
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Authors
Solomina Lidiya S., Candidate of Technical Sciences
All-Russian Research Institute of Starch Products - Branch of V.?M. Gorbatov Federal Scientific Center of Food Systems RAS,
11, Nekrasov str., Kraskovo, Lyubertsy district, Moscow region, Russia, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ermolaeva E.O., Trofimova N.B., Astakhova N.V., Beznosov Yu. V., Posnyakovskiy V.M.Justification for the choice of packaging to increase the shelf life and ensure the quality of bread made from a mixture of rye and wheat flour

P. 53-59 Key words
packaging, increased shelf life, bread, quality, safety

Abstract
Bread is a necessary and daily mass food product among various population groups. The volume of its annual production is 120 million tons or 100 kg per capita. For this reason, bakery products are a constant object of study of consumer properties and preferences. In addition, the transition to market relations posed the challenge for domestic bakery enterprises to expand the assortment and ensure the quality of bread, including freshness and shelf life. In this regard, packaging is of no small importance as a factor ensuring the qualitative characteristics of the group of goods under consideration. The packaging for the type of bread under consideration was selected, which allows to ensure the preservation of the freshness of bread during storage. The possibility of increasing the shelf life of bread from a mixture of rye and wheat flour was confirmed by studying consumer properties, establishing regulated quality indicators and justifying the choice of packaging. The theoretical significance lies in the fact that the results can be used for further research aimed at proving and justifying an increase in the shelf life of bakery products. The theoretical and experimental substantiation of the use of packaging to preserve the consumer qualities of the product during storage is carried out. It is concluded that the use of polypropylene packaging in the production of bakery products will not only make the sold bread more attractive, but also to some extent solve the important problem associated with maintaining established quality indicators of bakery products during storage, which makes it possible for bread producers to realize their products to other regions, expanding sales markets.

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Authors
Ermolaeva Evgeniya O., Doctor of Technical Sciences, Professor,
Trofimova Natalya B., Candidate of Technical Sciences,
Astakhova Natalya V., graduate student,
Beznosov Yuriy V., Candidate of Technical Sciences
Kemerovo State University,
47, Red str., Kemerovo, Russia, 650000, 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.
Posnjakovskij Valeriy M., Doctor of Technical Sciences, Professor
Federal State Budget Educational Institution of Higher Education Kemerovo State Agricultural Institute,
5, Kemerovo, Markovtseva str., Russia, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



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