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Rambler's Top100

Food processing Industry №10/2020



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

TOPIC OF THE ISSUE: TOPICAL ISSUES OF NUTRITION FOR CHILDREN AND ADOLESCENTS. SCIENCE, PRODUCTION, BUSINESS. INNOVATIVE TECHNOLOGIES

Simonenko S.V., Zolotin A.Yu., Simonenko E.S., Kopytko M.S.Research of baby food drinks with vegetable components

P. 8-11 Key words
fruit and vegetable raw materials, drinks, baby food, extracts

Abstract
Currently, one of the priority areas in the field of nutrition for the population, both in Russia and abroad, is the development of food products, including drinks, enriched with biologically active substances, including food and drinks for preschool and school children. Promising enriching additives in various branches of the food industry can be powders and extracts of plant origin obtained from vegetables, berries, fruits, mushrooms, herbs and their processing products, which contain a set of biologically active substances. Currently, there is an increased interest in the use of ingredients from ecologically safe plant materials, which is one of the main sources of biologically active components. For the production of food and drinks, including for specialized purposes, it is rational to use natural plant raw materials. The basis of the work is the high content of natural biologically active compounds in plant food raw materials. The relevance of the work is due to the promising direction associated with the development of food technology for children based on components of plant materials as a source of biologically active substances and compounds. Research has been carried out to analyze the components of plant origin, to obtain prototypes of a baby food product with components of plant origin in order to identify the nature of the relationship between the component composition and the perception of the product when consumed, formulations of products with components of plant origin have been developed, and product samples have been studied.

References
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Authors
Simonenko Sergey V., Doctor of Technical Sciences,
Zolotin Alexander Yu., Candidate of Technical Sciences,
Simonenko Elena S.,
Kopytko Margarita S.
Research Institute of Baby Food - Branch of Federal Research Center of Nutrition, Biotechnology and Safety,
48, Istra, Moscow str., Moscow region, 143500, 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.



Sviridenko Yu.Ya., Myagkonosov D.S., Abramov D.V., Ovchinnikovа E.G., Simonenko S.V., Antipova T.A.Technological methods for improving the functional properties of hydrolysates for specialized and infant nutrition

P. 12-17 Key words
proteins, hydrolysis, hydrolysates, special nutrition, antigenicity, osmolality, membrane filtration

Abstract
Whey protein hydrolysates (WPH) produced by the protease preparation Pancreatin have good adsorption kinetics and low antigenicity. Such hydrolysates have a number of disadvantages associated with an unbalanced form of molecular weight distribution: bitter taste associated with the presence of peptides weighing more than 1 kDa and increased osmolality (over 540 mOsm/L) associated with the presence of a large amount of free amino acids and short-chain peptides weighing less than 0.5 kDa. Proteolytic enzyme preparation Alcalase makes it possible to obtain whey protein hydrolysates having a molecular weight distribution with a predominant content of peptides from 1 to 5 kDa, which provides a low degree of antigenicity ((1,6±0,2)x10-5) of the hydrolysate and osmolality of 10% solution at the physiological level (no more than 290 mOsm/l). The disadvantage of the hydrolysate obtained using Alcalase is the bitter taste associated with the presence of hydrophobic peptides in the hydrolysate. The influence of different technological methods for the correction of the taste parameters of hydrolysates obtained with the help of Alcalase was investigated. It was found that when using additional hydrolysis with exopeptidase, the content of free amino acids and short-chain peptides with a mass of less than 0.5 kDa increases, which impart an undesirable taste to the hydrolysate. Membrane filtration makes possible the selective removal of peptides with a mass of more than 3 kDa, which reduces the severity of the bitter taste, but leads to the loss of some of the protein substances in the retentate. Composing mixtures of hydrolysates with different molecular weight distributions of hydrolysis products makes it possible to obtain a mixture containing no more than 4% of peptides weighing more than 5 kDa and no more than 40% of free amino acids and short-chain peptides weighing less than 0.5 kDa, which provides almost neutral organoleptic characteristics of the obtained mixtures.

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Authors
Sviridenko Yuriy Ya., Doctor of Biological Sciences, Academician of RAS,
Myagkonosov Dmitriy S., Candidate of Technical Sciences,
Abramov Dmitriy V., Candidate of Biological Sciences,
Ovchinnikovа Elena G.
All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of the V.?M. Gorbatov Federal Research Center for Food Systems RAS,
19, Krasnoarmeysky boulevard, Uglich, Yaroslavl' region, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it.
Simonenko Sergey V., Doctor of Technical Sciences,
Antipova Tat'yana A., Doctor of Biological Sciences
Research Institute of Baby Food - Branch of Federal Research Center for Nutrition, Biotechnology and Food Safety,
48, Moscow str., Istra, Moscow region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Trishkanyova M.V., Posokina N.E., Simonenko E.S.Application of interstate standards for the identification of canned baby food based on plant raw materials

P. 18-21 Key words
canned food, baby food, fruits and vegetables, identification, interstate standards, requirements of technical regulations

Abstract
Baby food products differ in a wide variety, depending on the type of raw materials used, nutritional value and degree of grinding, age group of children. An important place in the balanced nutrition of a child is occupied by canned products that based on plant raw materials, intended both for feeding young children and for children of preschool and school age. Puree of fruits and vegetables, juices, nectars, fruit drinks, berry juices and other drinks are the most common types of such products. These foods make up an essential part of the baby's diet because they preserve the valuable, easily digestible nutrients contained in fresh fruits and vegetables. At the same time, it is important to guarantee the safety and high quality of baby food along with the provision of the necessary nutrients for children. Requirements for the safety of canned products based on plant raw materials, including for baby food, are set in the technical regulations of the Eurasian Economic Union - EAEU (until 2015 - the Customs Union): TR CU 021/2011 "On food safety" and TR CU 023/2011 "Technical regulations for juice products from fruits and vegetables". The quality indicators of these products are set in interstate and national standards included in the lists of international and interstate standards; in the absence of these standards, the indicators are set in national (state) standards. Compliance with the requirements of technical regulations is ensured and an assessment (confirmation) of compliance of objects of technical regulation is carried out as a result of the application of these standards. Identification of food products is carried out during the assessment (confirmation) of conformity using the standards included in the lists. A competent identification procedure makes it possible to promptly prevent the release of low-quality or falsified baby food products into circulation. The provisions of interstate standards for canned baby products on a fruit and vegetable basis: puree, juices and nectars are analyzed in the article.

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19. Perechen' standartov, soderzhaschih pravila i metody issledovanij (ispytanij) i izmerenij, v tom chisle pravila otbora obrazcov, neobhodimye dlja primenenija i ispolnenija trebovanij tehnicheskogo reglamenta TR TS 021/2011 i osushhestvlenija ocenki sootvetstvija ob#ektov tehnicheskogo regulirovanija [List of standards containing rules and methods of studies (tests) and measurements, including rules for sampling, necessary for application and fulfillment of requirements of technical regulation TR TC 021/2011 and assessment of conformity of technical control objects]. [Internet] [cited 2020 July 27]. Available from: http://www.eurasiancommission.org/ru/act/texnreg/deptexreg/standart/Documents/PerStandPishevayaProd.pdf
20. Perechen' standartov, soderzhashhih pravila i metody issledovanij (ispytanij) i izmerenij, v tom chisle pravila otbora obrazcov, neobhodimye dlja primenenija i ispolnenija trebovanij tehnicheskogo reglamenta TR TS 023/2011 i osushhestvlenija ocenki sootvetstvija ob#ektov tehnicheskogo regulirovanija [List of standards containing rules and methods of studies (tests) and measurements, including rules for sampling, necessary for application and fulfillment of requirements of technical regulation TR TC 023/2011 and assessment of conformity of technical control objects]. [Internet] [cited 2020 July 27]. Available from: http://www.eurasiancommission.org/ru/act/texnreg/deptexreg/standart/Documents/Per_ST_%D1%81%D0%BE%D0%BA%D0%B8_%D1%84%D1%80_%D0%BE%D0%B2.pdf
Authors
Trishkanyova Marina V., Candidate of Chemical Sciences,
Posokina Natal'ya E., Candidate of Technical Sciences
Russian Research Institute of Canning Technology - Branch of the V.?M. Gorbatov Federal Research Center for Food Systems of RAS,
78, Shkolnaya str., Vidnoye, Moscow region, 142703, 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.
Simonenko Elena S.
Research Institute of Baby Food - Branch of Federal Research Center of Nutrition, Biotechnology and Safety,
48, Istra, Moscow str., Moscow region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Manuylov B.M., Simonenko S.V., Sidorova E.V., Kopytko M.S.Features of selection of starbrew for yoghurt from combinations of milk of various agricultural animals

P. 22-25 Key words
yogurt, starter culture, cow's milk, goat's milk, mare's milk

Abstract
Dairy products play a very important role in the nutritional system of modern man, helping to reduce the incidence by increasing the body's immune status. Among the most common and consumed dairy products is yogurt. Despite the rather wide and varied assortment on the market, there are no yogurts based on combined milk of various farm animals. The actual direction is the use of cow, goat and mare milk in mixed compositions, which entails expanding the range of various fermented milk products with high biological value. To develop a high-quality sour-milk product, special attention should be paid to the leaven used, taking into account the balance of the main parameters: ripening speed, consistency and taste of the finished product. The aim of the study is to select the starter culture for yogurt based on combinations of cow, goat and mare's milk. In the course of the research, combinations of the milk base for yogurt were developed and justified, indicators of the nutritional value of raw milk and compositions based on it were determined, starter cultures were selected for direct application yogurt. Each composition was fermented with each of the selected starter cultures. The basic parameters of the process of fermentation of yogurt are determined: the time of fermentation, the acidity of the finished product, organoleptic characteristics. As a result of the studies, it was found that the most optimal starter culture for all milk combinations is JOINTEC 203 (CSL) sourdough, which gives the yogurt a soft, mildly acidic taste, a pronounced pleasant aroma and normal viscosity with an optimum fermentation time of 4-4.5 hours.

References
1. Baymagambetova AB, Velyamov MT. Razrabotka tekhnologii izgotovleniya kislomolochnogo produkta yogurta i izucheniye yego kachestvennykh pokazateley [Development of manufacturing technology for the fermented milk product of yogurt and the study of its quality indicators]. Novosti nauki Kazakhstana. [Kazakhstan Science news]. 2017. No. 4 (134). P. 111-131 (In Russ.).
2. Kabisova PE. Perspektivy ispol'zovaniya zakvasok pryamogo vneseniya pri proizvodstve kislomolochnykh produktov [Prospects for the use of direct starter cultures in the production of dairy products]. Perspektivy proizvodstva produktov pitaniya novogo pokoleniya: materialy Vserossiyskoy nauchno-prakticheskoy konferentsii s mezhdunarodnym uchastiyem, posvyashchennoy pamyati professora Saprygina Georgiya Petrovicha. 2017. P. 324-326.
3. Fatikhov AG, Khayertdinov RA, Kamaldinov IN. Belkoviy sostav i tekhnologicheskiye svoystva moloka u zaanenskikh koz v zavisimosti ot ikh genotipa po beta-laktoglobulinu [Protein composition and technological properties of milk in Saanen goats, depending on their genotype for beta-lactoglobulin]. Molochnokhozyaystvenniy vestnik [Dairy bulletin]. 2017. No. 1 (25). P. 64-68.
4. Chernopol'skaya NL, Gavrilova, NB, Temerbayeva MV. Perspektivy proizvodstva spetsializirovannykh pishchevykh produktov na osnove koz'yego moloka [Prospects for the production of specialized food products based on goat milk]. Pishchevaya promyshlennost' [Food Industry]. 2019. No. 8. P. 44-47.
5. Skiba EA, Shavyrkina NA, Kukarina, EA. Biotekhnologicheskiye osobennosti polucheniya yogurta iz koz'yego moloka [Biotechnological features of obtaining yogurt from goat milk]. Polzunovskiy vestnik [Polzunovsky bulletin]. 2017. No. 4. P. 36-41.
6. Yakunin AV, Sinyavskiy YuA, Ibraimov, YS. Otsenka pishchevoy tsennosti kobyl'yego moloka i kislomolochnykh produktov na yego osnove i vozmozhnosti ikh ispol'zovaniya v detskom pitanii [Evaluation of the nutritional value of mare's milk and dairy products based on it and the possibility of their use in baby food]. Voprosy sovremennoy pediatrii [Issues of modern pediatrics]. 2017. Vol. 16. No. 3. P. 235-240.
Authors
Manuilov Boris M., Doctor of Biological Sciences,
Simonenko Sergey V., Doctor of Technical Sciences,
Sidorova Elena V.,
Kopytko Margarita S.
Research Institute of Baby Food - Federal Research Center for Nutrition, Biotechnology and Food Safety,
48, Moscow str., Istra, Moscow region, 143500, 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.



Agarkov A.A., Fedotova O.B., Agarkova E.Yu.Features of the organoleptic profiles of non-traditional whey drinks

P. 26-29 Key words
proteins, whey, whey drink, spicy herbal extracts, organoleptic profile

Abstract
In the food industry, the problem of whey processing is still acute, which in most cases is perceived as a low-value waste of dairy production. The change in this negative trend was facilitated by numerous domestic and foreign studies in the field of the complex use of whey components, most of which are devoted to whey proteins. Whey proteins have a balanced composition, and unlike casein proteins, they are better absorbed by the human body. When creating products based on whey, the problem of rapid spoilage of a potential product due to the predicted increase in acidity inevitably arises, which also limits the possibilities of its processing. To prevent grown-up of active acidity, various techniques are used: high-temperature processing and the addition of preservatives. However, neither the first nor the second method is not able to fully provide the benefits and safety of the product when consumed, and it becomes necessary to search for new ingredients, when using which the balance of benefits and safety will be observed. These ingredients can be extracts of spicy herbal, which have antimicrobial and antioxidant properties. However, spicy plants have a very specific, pronounced taste and aroma, and it is necessary to be very careful in determining the dose of their introduction. The work shows that with an increase in the amount of the added extract, an increase in the acid-suppressing effect is also evident, but at the same time, sensory properties deteriorate. The authors carried out a detailed organoleptic assessment of whey protein concentrates with added extracts of ginger, lavender, cinnamon and star anise. When developing the rating scale, all the features of the flavor range of the added herbal extracts were taken into account. The performed sensory analysis made it possible to select the spice extract, which is planned to be used in the future in the development of a fermented whey product based on whey protein concentrates, namely, lavender extract at a dose of 1.0%.

References
1. Donskaya GA, Drozhzhin VM, Bryzgalina VV. Napitki kislomolochnyye s povyshennym soderzhaniyem syvorotochnykh belkov i vodorastvorimykh antioksidantov [Fermented milk drinks with a high content of whey proteins and water-soluble antioxidants]. MSTU Bulletin. 2018. Vol. 21. No. 3. P. 471-480 (In Russ).
2. Donskaya GA. Biotekhnologicheskaya optimizatsiya nutriyentnogo sostava fermentirovannogo molochnogo napitka [Biotechnological optimization of the nutrient composition of fermented milk drink]. Voprosi pitaniya [Problem of Nutrition]. 2014. Vol. 83. No. 6. P. 74-80 (In Russ).
3. Zobkova ZS, Fursova TP, Zenina DV. Vybor belkovykh ingrediyentov, obogashchayushchikh i modifitsiruyushchikh strukturu kislomolochnykh napitkov [Selection of protein ingredients that enrich and modify the structure of fermented milk drinks]. Actual'nie voprosy industrii napitkov [Current issues in the beverage industry]. 2018. No. 2. P. 64-69 (In Russ).
4. Felik SV, Antipova TA, Simonenko SV, Surkova NG. Funktsional'nyye molochnyye produkty dlya optimizatsii pitaniya detey [Functional dairy products for optimizing children's nutrition]. Novye podkhody k razrabotke tekhnologiy proizvodstva i pererabotki sel'skokhozyaystvennoy produktsii: materialy Mezhdunarodnoy nauchno-prakticheskoy konferentsii [New approaches to the development of technologies for production and processing of agricultural products: materials of the International scientific and practical conference]. Volgograd: Volgograd Institute of management branch of the Ranepa, 2018. P. 243-246 (In Russ).
5. Grenov B, Michaelsen KF. Growth components of cow's milk: emphasis on effects in undernourished children. Food and Nutrition Bulletin. 2018. Vol. 39. No. 2. P. S45- S53. 6. Murphy CH, Saddler NI, Devries MC, McGlory C, Baker SK, Phillips SM. Leucine supplementation enhances integrative myofibrillar protein synthesis in free-living older men consuming lower-and higher-protein diets: a parallel-group crossover study. The American Journal of Clinical Nutrition. 2016. Vol. 104. No. 6. P. 1594-1606.
7. Rynok syvorotochnogo belka v svete mirovykh tendentsiy [Market of whey protein in the light of world trends]. Biznes pishchevykh ingrediyentov online noyabr' 2014 goda [Business of food ingredients online November 2014]. Available from:/http://bfi-online.ru/aviews/index.html?msg=3901 (In Russ.)
8. Asafov VA, Tan'kova NL, Iskakova Ye L. Funktsional'nyy vysokobelkoviy napitok s gidrolizatom kazeina i belkovymi fraktsiyami moloziva [Functional high-protein drink with casein hydrolysate and protein fractions of colostrum]. Innovatsii i prodovol'stvennaya bezopasnost' [Innovation and food security]. 2018. No. 2 (20). P. 51-54 (In Russ.).
9. Ryagin SN, Ovsyannikova VA. Issledovaniye vliyaniya imbirya na protsess skvashivaniya v proizvodstve molochnykh belkovykh produktov [Study of the influence of ginger on the fermentation process in the production of milk protein products]. Omskiy nauchniy vestnik [Omsk Scientific Bulletin]. 2014. No 3 (133). Pp. 239-243. (In Russ)
10. Niketic GB, Rakic MB. Dijetetski napici od surutke. Prehramb. Ind. 2000. Vol. 11. No. 3-4. P. 85-86.
11. Tarasenko AV, Vlashchik LG. Innovatsii v tekhnologii napitkov [Innovations in beverage technology]. Pishchevye tekhnologii: issledovaniya, innovatsii, marketing [Food technologies: Research, Innovation, Marketing]. Kerch', 2018. P. 110-111 (In Russ.).
12. Shirokov AV, Kozyreva SM, Shirokova LO. Issledovaniye vliyaniya kombinirovannykh poroshkovykh produktov na osnove vtorichnogo syr'ya na kachestvo khlebobulochnykh izdeliy [Investigation of the influence of combined powder products based on secondary raw materials on the quality of bakery products]. Nauchno-tekhnicheskiy vestnik Povolzh'ya [Scientific and technical Bulletin of the Volga region]. 2015. No. 5. P. 312-314 (In Russ.).
Authors
Agarkov Alexander A., Candidate of Technical Sciences;
Fedotova Ol'ga B., Doctor of Technical Sciences;
Agarkova Evgeniya Yu., postgraduate student
All-Russian Research Institute of the Dairy Industry,
35, 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. , This email address is being protected from spambots. You need JavaScript enabled to view it.



TOPIC OF THE ISSUE: TOPICAL ISSUES OF NUTRITION FOR CHILDREN AND ADOLESCENTS. SCIENCE, PRODUCTION, BUSINESS. ECONOMICS AND MANAGEMENT

Lovkis Z.V., Morgunova A.M.Baby food market in the Republic of Belarus'

P. 30-34 Key words
food industry, functional products, healthy food, food, enriched food products, food technology

Abstract
Functional food products are considered as a special group of products for healthy, rational nutrition. New developments of the specialists of the Scientific and Practical Center of the National Academy of Sciences of Belarus' for Food are described in the field of enriched food products in various branches of the food industry.

References
1. Programma "Deti Belarusi" na 2006-2010 gody [Program "Children of Belarus'" for 2006-2010]. Available at http://www.pravo.by/pdf/2006-86/2006-86(008-051).pdf (Accessed 15 January 2016).
2. Lovkis ZV. O nekotoryh osobennostjah razvitija rynka detskogo pitanija [About some features of the development of the baby food market]. Pischevaya promyshlennost': nauka I technologii [Food industry: Science and Technology]. 2011. No. 3. P. 3-9.
3. Gusakov VG et al. Prodovol'stvennaja bezopasnost' Respubliki Belarus' v uslovijah funkcionirovanija Evrazijskogo jekonomicheskogo sojuza. Monitoring-2015 [Food security of the Republic of Belarus in the conditions of the functioning of the Eurasian Economic Union. Monitoring 2015]. In 2 parts. Part 1. Minsk.: Institute for System Research in Agroindustrial Complex of the NAS of Belarus'. 2016. 205 p.
4. Gusakov VG et al. Prodovol'stvennaja bezopasnost' Respubliki Belarus' v uslovijah funkcionirovanija Evrazijskogo jekonomicheskogo sojuza. Monitoring-2015 [Food security of the Republic of Belarus in the conditions of the functioning of the Eurasian Economic Union. Monitoring 2015]. In 2 parts. Part 2. Minsk: Institute for System Research in Agroindustrial Complex of the NAS of Belarus'. 2016. 141 p.
5. Respublikanskaja programma "Detskoe pitanie" na 2011-2015 gody: postanovlenie Soveta Ministrov Respublica Belarus', 15 ijunja 2011 g., № 888 [Republican program "Baby food" for 2011-2015: resolution of the Council of Ministers of the Republic. Belarus', June 15, 2011, No. 888]. Available at http://www.government.by/upload/docs/file70cb2a5406802109.PDF (Accessed 25 November 2015).
6. Tendencii na mirovom rynke detskogo pitanija i podguznikov [Trends in the global baby food and diaper market]. Available at http://www.nielsen.com/content/dam/nielsenglobal/eu/docs/pdf/9110_Global_Baby_Care_Report_Sep2.pdf (Accessed 10 February 2016).
7. Vsled za pol'zoj. Esli by deti znali, esli by vzroslye mogli… [Following the benefits. If children knew, if adults could…]. Available at http://produkt.by/Technic/print/474 (Accessed 15 March 2016).
8. Pilipcevich NN, Pavlovich TP, Pilipcevich AN. Vazhnejshie napravlenija strategii razvitija zdravoohranenija Belarusi [The most important directions of the health development strategy of Belarus]. Medical Journal. 2009. No. 1. P. 125.
9. Koncepcija gosudarstvennoj politiki v oblasti zdorovogo pitanija naselenija Respubliki Belarus' na period do 2020 goda [The concept of state policy in the field of healthy nutrition of the population of the Republic of Belarus for the period until 2020]. Pischevaya promyshlennost': nauka I technologii [Food industry: Science and Technology]. 2015. No. 4. P. 3-10. 10. Strategija povyshenija kachestva i bezopasnosti pishhevoj produkcii v Respublike Belarus' do 2030 goda [Strategy for improving the quality and safety of food products in the Republic of Belarus until 2030]. Pischevaya promyshlennost': nauka I technologii [Food industry: Science and Technology]. 2016. No. 1. P. 8-17.
Authors
Lovkis Zenon V., Honored Science Worker of the Republic of Belarus', Corresponding Member of the National Academy of Science of Belarus', Doctor of Technical Sciences, Professor, General Director,
Morgunova Elena M., Candidate of Technical Sciences, Deputy General Director for Standardization and Food Quality
Republican Unitary Enterprise "Scientific and Practical Center of the National Academy of Sciences of Belarus on Food",
29, Kozlova str., Minsk, Republic of Belarus', 220037, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zolotin A.Yu., Simonenko S.V., Kopytko M.S.Methodological approaches to the development of food products with high consumer value

P. 35-37 Key words
dairy products, lactase deficiency, enzyme preparations

Abstract
In the practical aspect of consumer value of a food product is defined via its structure as a set of structural elements, which are highlighted: the nature of sensory perception of the product; correlation of the stated nutritional value of the product and submission of the consumer's utility; the consumer confidence in food product safety; the storage capacity of the product; packaging of product; the cost of purchasing and using the product [1]. Each of the structural elements can be divided into structural units and subunits with varying degrees of detail. A product with a "high consumer value" satisfies the consumer according to a set of structural components, the priorities of which are set by a specific consumer (or group of consumers). In this regard, the evaluation of the same product by different consumers may differ significantly; a product that has a high value for one consumer may not have the same value for another consumer. With this in mind, we should not talk about "high", but about "adequate" consumer value of a food product, defining it as "a measure of compliance of the properties of the purchased food product with the consumer's expectations for a set of significant structural components".

References
1. Zolotin AYu, Simonenko SV, Simonenko ES, Vaynerman ES, Antipova TA, Sedova AE. Potrebitel'skaja cennost' pischevogo produkta - kak ee ponimat' [Consumer value of a food product - how to understand it]. Mezhdunarodniy nauchno-issledovatel'skij zhurnal [International Research Journal]. 2019. No. 8-1 (86). P. 62-67.
2. Zolotin AYu, Simonenko SV, Simonenko ES. Rol' ingredientov v formirovanii potrebitel'skoj cennosti pishhevogo produkta [The role of ingredients in shaping the consumer value of a food product]. Pischevaja promyshlennost' [Food Industry]. 2020. No. 3. P. 29-33.
3. Zolotin AYu, Simonenko SV, Antipova TA, Felik SV, Simonenko ES, Sedova AE. Metodologija razrabotki pishhevyh produktov [The methodology for the development of food products]. Pischevaja promyshlennost' [Food Industry]. 2019. No. 11. P. 50-55.
Authors
Zolotin Alexander Yu., Candidate of Technical Sciences,
Simonenko Sergey V., Doctor of Technical Sciences,
Kopytko Margarita S.
Research Institute of Baby Food - Federal Research Center for Nutrition, Biotechnology and Food Safety,
48, Moscow str., Istra, Moscow region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Zolotin A.Yu., Simonenko S.V., Simonenko E.S., Kopytko M.S.The consumer value of the food product and the production system Genesis

P. 38-40 Key words
consumer value, structural elements, transfer processes

Abstract
The article discusses aspects of the relationship between the consumer value of food products and the transfer processes that reflect the systematic nature of food production. There are six components that characterize the structure of consumer value and the processes of physical, environmental, and psychological transfer, in a complex and interrelation that characterize systemogenesis. At the same time, physical transfer is associated with technological transfer and the technical level of production; environmental - with "organoleptic production"; psychological - with the personal and intellectual characteristics of the Manufacturer. It is shown that the nature of the relationship between the structural elements of consumer value and the transfer processes is manifested in explicit, implicit, and latent forms. The obvious connection of the structural element associated with the characteristic parameter of the transfer process; the implicit relationship is characterized by the specific structural element, mediated by other structural elements; latent is recognized as the need to link the characteristic parameter of the migration process with a certain structural element. Numerical evaluation of strength of structural elements with the transport processes indicates the priority of physical and mental transfer at the stage of production of products with high consumer value, and the psychological transfer is determined by the behavioral setting of the Producer to ensure consumer value of its products by characterizing complex structural elements.

References
1. Tehnicheskij reglament Tamozhennogo sojuza TR TS 021/2011 ot 9 dekabrja 2011 goda № 880 "O bezopasnosti pishhevoj produkcii" [Technical regulation of the Customs Union TR CU 021/2011 of December 9, 2011 No. 880 "on food safety"] [Electronic resource]. URL: http://docs.cntd.ru/document/902320560 (date of the application: 06.07.2020) (In Russ.).
2. Edinye sanitarno-epidemiologicheskie i gigienicheskie trebovanija k tovaram, podlezhasсhim sanitarno-epidemiologicheskomu nadzoru (kontrolju) [Uniform sanitary-epidemiological and hygienic requirements for goods subject to sanitary-epidemiological supervision (control)] [Electronic resource]. URL: http://docs.cntd.ru/document/902249109 (date of the application: 06.07.2020) (In Russ.).
3. SanPiN 2.3.2.1078-01 Gigienicheskie trebovanija bezopasnosti i pishhevoj cennosti pishhevyh produktov [SanPiN 2.3.2.1078-01 Hygienic requirements for food safety and nutritional value] [Electronic resource]. URL: http://docs.cntd.ru/document/901806306 (date of the application: 06.07.2020) (In Russ.).
4. Zolotin AYu, Simonenko SV, Simonenko ES, Vajnerman ES, Antipova TA, Sedova AE. Potrebitel'skaja cennost' pishhevogo produkta - kak eyo ponimat' [Consumer value of a food product - how to understand it]. Mezhdunarodnyj nauchno-issledovatel'skij zhurnal [International Research Journal]. 2019. No. 8-1 (86). P. 62-67 (In Russ.).
5. Zototin AYu. Sistemogenez proizvodstva [The system Genesis production]. Nauchnoe obespechenie molochnoj promyshlennosti (VNIMI 75 let): sbornik nauchnyh trudov [Scientific support of the dairy industry]. Moscow, 2004. P. 134-136 (In Russ.).
6. Zolotin AYu. Metodologija triadnogo sinteza v issledovanijah proizvodstva produktov detskogo pitanija [The methodology of process synthesis in the study of production of baby food]. Hranenie i pererabotka sel'skohozjajstvennogo syr'ja [Storage and processing of agricultural raw materials]. Moscow, 2007. No. 12. P. 22-25 (In Russ.).
Authors
Zolotin Alexander Yu., Candidate of Technical Sciences,
Simonenko Sergey V., Doctor of Technical Sciences,
Simonenko Elena S.,
Kopytko Margarita S.
Research Institute of Baby Food - Branch of Federal Research Center of Nutrition, Biotechnology and Safety,
48, Istra, Moscow str., Moscow region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



TOPIC OF THE ISSUE: TOPICAL ISSUES OF NUTRITION FOR CHILDREN AND ADOLESCENTS. SCIENCE, PRODUCTION, BUSINESS. FUNCTIONAL NUTRITION

Antipova T.A., Felilk S.V., Simonenko S.V., Kudryashova O.V.Obtaining low-lactose milk for specialized baby food products

P. 41-44 Key words
dairy products, lactase deficiency, enzyme preparations, specialized product

Abstract
The increasing number of people, especially children, suffering from a disease associated with the lack of an enzyme for breaking down lactose, actualizes research aimed at developing specialized foods. The most popular research data are in the field of infant nutrition. Diet therapy is the only and proven way to treat this disease. This is primarily due to the physiological and metabolic characteristics of the child's body. For dietotherapy, specialized products for baby food (low-lactose and lactose-free mixtures) are used with a reduced content of lactose or completely excluding this carbohydrate from the composition. To reduce or completely remove lactose, such technological and biochemical methods are mainly used, such as: fermentation of the milk mixture with a special ferment; enzymatic splitting of milk sugar; membrane processing of milk raw materials. According to the analysis conducted on foods for children with lactase deficiency, specialized nutrition is mainly provided for children of the first year of life. However, there are no products of this category for feeding children of preschool and school age. The purpose of the research was to study the process of enzymatic hydrolysis of lactose using enzyme preparations and to study the composition of the obtained samples of low-lactose milk. When conducting research, milk with a mass fraction of fat was used: 1.5% and 3.2%. The enzyme preparation beta-galactosidase of fungal origin was selected for the hydrolysis process. According to the research results, it should be noted that in a sample with a lower fat content, the processes of lactose hydrolysis occur most intensively, which is important to take into account when developing specialized products. According to the research results, samples of low-lactose milk with a mass fraction of fat less than 0.22% and 0.1% were obtained.

References
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3. Tichkin VA, Minin PS. Technologiya proizvodstva bezlaktoznogo moloka metodom diafil'trazii [Technology of production of lactose-free milk by diafiltration]. Molochnaya promychlennost' [Dairy industry]. 2018. No. 12. P. 58-59 (In Russ.).
4. Alibekov RS, Ovchinnikova O Yu. Laktaznaya neperenosimost' i bezlaktoznoe moloko [Lactose intolerance and lactose-free milk]. Izvestiya Kyrgyzskogo gosudarstvennogo technicheskogo universiteta im. Rozzakova [Bulletin of the Kyrgyz State Technical University]. 2016. No. 1. P. 212-215 (In Russ.).
5. Fefilova GA, Charina MV. Issledovanie fermentativnogo gidroliza laktozy moloka [Research of enzymatic hydrolysis of milk lactose]. Materialy VI Mezdunarodnoy nauchno-prakticheskoy konferenzii [Materials of the VI International Scientific and Practical conference]. Ekaterinburg, 2019. P. 144-147 (In Russ.).
6. Evdokimov IA, Volodin DI et al. Obrabotka molochnogo syr'a membrannymi metodami. [Processing of dairy raw materials by membrane methods]. Molochnaya promychlennost' [Dairy industry]. 2012. No. 2. P. 34-37 (In Russ.).
7. Bessonova OV, Ryabkina DS. Issledovanie gidroliza laktozy v moloke s ispol'zovaniem fermenta "Marsilakt" [Investigation of lactose hydrolysis in milk using the enzyme "Maxilact"]. Vestnik Omskogo agrarnogo universiteta [Bulletin of Omsk Agrarian University]. 2011. No. 1. P. 90-93 (In Russ.).
8. Tichomirova NA. Nizkolaktoznye i bezlaktoznye produkty [Low-lactose and lactose-free products]. Pererabotka moloka [Milk processing]. 2016. No. 3. P. 19-22 (In Russ.).
9. Emelin VP. Sostav i svoistva molochno-belkovich konsentratov, poluchennykh raznymi sposobami [Composition and properties of milk-protein concentrates obtained by various methods]. Technika i technologiya pishchevych proisvodstv [Technique and technology of food production]. 2009. No. 4. P. 72-74 (In Russ.).
10. Evdokimov IA. Obrabotka molochnogo syr'a membrannymi metodami. [Processing of dairy raw materials by membrane methods]. Molochnaya promychlennost' [Dairy industry]. 2012. No. 2. P. 34-37 (In Russ.).
11. Evdokimov IA. Real'nye membrannye technologii [Real membrane technologies]. Molochnaya promychlennost' [Dairy industry]. 2010. No. 1. P. 49-50 (In Russ.).
Authors
Antipova Tat'yana A., Doctor of Biological Sciences,
Felilk Svetlana V., Candidate of Biological Sciences,
Simonenko Sergey V., Doctor of Technical Sciences,
Kudryashova Ol'ga V.
Research Institute of Baby Food - Branch of FRC of Nutrition, Biotechnology and Food Safety,
48, Moscow str., Moscow region, Istra, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Felik S.V., Antipova T.A., Zolotin A.Yu., Simonenko S.V.Protein ingredient in herodietetic nutrition

P. 44-46 Key words
herodietic product, protein ingredient, cow's milk, beef hydrolyzed protein

Abstract
Dietary protein is one of the most important organic substances in the human diet, and for the elderly, the consumption of the optimal amount of protein balanced in amino acid composition helps to maintain normal body weight, physical performance and improve the quality of life. The article presents research data aimed at studying the possibility of using beef hydrolyzed protein in milk-based product formulations. Indicators of the amino acid composition of beef hydrolyzed protein are given. The calculated data of the amino acid scores of mixtures of cow's milk with the added protein ingredient in various dosages are presented, which allow to establish the most optimal amount of the introduced ingredient. Based on experimental studies of the amino acid composition of milk and a mixture of milk with added protein ingredient, it was found that the most optimal is the use of animal protein in an amount of 1 gram. The fundamental possibility of using beef hydrolyzed protein in combination with cow's milk when creating formulations of products for gerodietetic nutrition has been established, subject to further study of technological characteristics, quality indicators and some adjustment of organoleptic indicators.

References
1. Caryl Nowson, Stella O'Connell. Protein Requirements and Recommendations for older people: a Review [Electronic resource]. URL: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4555150/ (Date of the application: 27.04.2020).
2. Orazov A, Nadtochij LA, Safronova AV. Ocenka biologicheskoj cennosti moloka sel'skohozyajstvennyh zhivotnyh [Evaluation of the biological value of farm animal milk]. Tekhnika i tekhnologiya pishchevyh proizvodstv [Equipment and technology of Food Production]. 2019. Vol. 49. No. 3. P. 449 (In Russ.).
3. Yu Fu, Margrethe Therkildsen, Rotimi E, Aluko Ren?. Lametsch Exploration of collagen recovered from animal by-products as a precursor of bioactive peptides: Successes and challenges [Electronic resource]. URL: https://doi.org/10.1080/10408398.2018.1436038 (Date of the application: 13.03.2020).
4. Andreenko LG, Antipova TA, Gorlov IF. Nauchnye podhody k sozdaniyu produktov gerodieticheskogo pitaniya: Monografiya [Scientific approaches to the creation of products for elderly persons nutrition: a Monograph]. Volgograd, 2010. 121 p. (In Russ.)
Authors
Felik Svetlana V., Candidate of Biological Sciences,
Antipova Tat'yana A., Doctor of Biological Sciences
Zolotin Alexander Y., Candidate of Technical Sciences,
Simonenko Sergey V., Doctor of Technical Sciences
Research Institute of Baby Food - Branch of the Federal Research Center for Nutrition, Biotechnology and Food Safety,
48, Moscow str., Istra, Moscow region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Antipova T.A., Felilk S.V., Simonenko S.V.Research of milk-protein concentrates for baby food products

P. 47-49 Key words
milk protein concentrates, food fortification, whey proteins, casein, aminoacid composition

Abstract
The enrichment of food products with complete proteins improves the amino acid composition and increases the biological value of the product. Having a number of important functional properties and purposefully affecting the protein phase of milk, they are able to form certain types of protein dairy products. During the production process, milk-protein concentrates (MPC) acquire new properties, such as: increasing the solubility of milk proteins, water-binding and emulsifying abilities, which significantly expands the scope of their application. Milk protein concentrates are widely used in the production of various food products both in the domestic market and abroad. European manufacturers have long and very actively used milk proteins, moreover, in completely different sectors of the food industry. The use of milk protein concentrates in dairy products allows us to normalize protein products, stabilize product quality and increase viscosity. The production of milk-protein concentrates in Russia is practically absent, which is probably due to the fact that many enterprises produce concentrated milk protein at their enterprises for their own production, and not for sale. The main importers of milk proteins are currently countries such as Switzerland, Australia, France and New Zealand. Milk protein concentrates play a special role in the production of baby food. They are both a casein and whey protein provider. Depending on the purpose of the product, MPC may contain either whey proteins, or casein, or a combination thereof. To obtain milk protein concentrates used in baby food, membrane methods are widely used. The combination of membrane methods for processing dairy raw materials opens up new opportunities in the field of milk-protein concentrates with the necessary properties, carbohydrate and mineral composition. The use of membrane methods makes it possible to isolate milk proteins almost in their native form without the use of chemical reagents and other auxiliary expensive materials. We conducted research on the composition of milkprotein concentrates obtained from skim milk, whey and their combination. Physicochemical properties, amino acid and mineral composition of MPC samples were studied. The results obtained indicate that milk protein concentrate obtained from skim milk, raw whey or a mixture of these by membrane treatment methods contain all the essential amino acids, macro- and micronutrients, which justifies their use as a component for baby and diet foods.

References
1. Emelin VP. Sostav i svoistva molochno-belkovich konsentratov, poluchennykh rasnymi sposobami [Composition and properties of milk-protein concentrates obtained by various methods]. Technika i technologiya pishchevych proisvodstv [Equipment and technology of Food Production]. 2009. No. 4. P. 72-74 (In Russ.).
2. Evdokimov IA. Obrabotka molochnogo syr'a membrannymi metodami [Processing of dairy raw materials by membrane methods]. Molochnaya promychlennost' [Dairy Industry]. 2012. No. 2. P. 34-37 (In Russ.).
3. Evdokimov IA. Real'nye membrannye technologii [Real membrane technologies]. Molochnaya promychlennost' [Dairy Industry]. 2010. No. 1. P. 49-50 (In Russ.).
Authors
Antipova Tat'yana A., Doctor of Biological Sciences,
Felilk Svetlana V., Candidate of Biological Sciences,
Simonenko Sergey V., Doctor of Technical Sciences
Research Institute of Baby Food - Branch of FRC of Nutrition and Biotechnology,
48, Moscow str., Moscow region, Istra, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



TOPIC OF THE ISSUE: TOPICAL ISSUES OF NUTRITION FOR CHILDREN AND ADOLESCENTS. SCIENCE, PRODUCTION, BUSINESS. ENGINEERING AND TECHNOLOGY

Patsyuk L.K., Usanova Yu.Yu., Simonenko E.S.The development of modes of sterilization of food for infants corn-based

P. 50-54 Key words
beverages for feeding young children, sterilization regime, microbiological indicators, physical and chemical indicators, organoleptic characteristics

Abstract
The article presents the results of testing of new types of products - cereal-based beverages for feeding young children according by physical and chemical, microbiological and organoleptic indicators, to confirm the sterilization regimen used, ensuring the production of safe and high-quality products. Method of operation consists in conducting studies to confirm conformity of sterilization modes, used in the production of a grain-based beverage submitted for testing, the requirements of industrial sterility, according to the "Technical Regulation on Product Safety" TR TS 021/2011. Tests were carried out at the Russian Research Institute of Canning Technology (Vidnoe, Moscow region). To fulfill the task in production conditions, OJSC "Gardens of Pridonya" (Volgograd) developed an experimental-industrial batch of a new type of drink in the amount of 1200 packages, in order to confirm the compliance of manufactured products with the requirements of regulatory documentation on quality and safety indicators. From the produced batches of beverages, experimental samples were selected, which were subjected to analyses to determine physical and chemical and microbiological indicators, as well as organoleptic characteristics. The obtained test results of a new type of drink make it possible to conclude that the use of the developed sterilization mode in its production, complying with the requirements of production technology, ensures the production of a drink with the specified physicochemical and organoleptic characteristics that meets the requirements of industrial sterility, in accordance with the regulations of TR TS 021/2011 "On Food Safety" and current regulatory documentation. Therefore, the presented sterilization regime meets the necessary requirements and can be confirmed for its use in the manufacture of preserves "Oat drink specialized for the nutrition of young children (older than 8 months)", manufactured according to Specification 10.86.10-027-48066304-2018.

References
1. Osnovy Gosudarstvennoj politiki Rossijskoj Federacii v oblasti zdorovogo pitaniya naseleniya na period do 2020 goda. Pravitelstvo Rossijskoj Federacii. Rasporyazhenie ot 25 oktyabrya 2010 g. No. 1873 p. [Fundamentals of the State policy of the Russian Federation in the field of healthy nutrition of the population for the period up to 2020. Russian Federation government. Order of October 25, 2010 No. 1873 p.] [Internet]. [cited 2016 April 12]. Available from http://www.consultant.ru/document/cons_doc_LAW_106196/ (Date of the application: 12.04.2016).
2. Rekomenduemye urovni potrebleniya pishchevykh i biologicheski aktivnykh veshchestv (BAV). Metodicheskie rekomendacii [Recommended levels of consumption of food and biologically active substances (BAS). Methodological recommendations]. Moscow: Federal center of Gossanepidnadzor of the Ministry of health of Russia, 2004. 46 p. (In Russ.).
3. Skurikhin IM, Tutel'yan VA. Tablicy khimicheskogo sostava i kalorijnosti rossijskikh produktov pitaniya: spravochnik [Tables of chemical composition and calorific value of Russian food products: Handbook]. Moscow: DeLi print, 2008. 356 p. (In Russ.)
4. Spirichev VB, Shatnyuk LN, Poznyakovskij VM. Obogashchenie pishchevykh produktov vitaminami i mineral'nymi veshchestvami. Nauka i tekhnologiya [Fortification of food products with vitamins and minerals. Science and Technology]. Saratov: Higher education, 2014. 547 p. (In Russ.)
5. Lukashevich ON. Optimizaciya tekhnologii ispol'zovaniya ovoshchnykh i fruktovykh polufabrikatov pri proizvodstve produktov detskogo pitaniya [Optimization of the technology of using vegetable and fruit semi-finished products in the production of baby food products]. Tekhnologicheskie i mikrobiologicheskie problemy konservirovaniya i khraneniya plodov i ovoshchej: trudy yubilejnoj mezhdunarodnoj nauchno-prakticheskoj konferencii [Technological and microbiological problems of preserving and storing fruits and vegetables: Proceedings of the anniversary international scientific and practical conference]. Moscow: VNIIKOP, 2007. P. 153-160. (In Russ.).
6. Patsyuk LK, Medvedeva EA, Nariniyanc TV, Pokudina GP. Ispol'zovanie fruktovykh i ovoshchnykh sokov i pyure-polufabrikatov pri izgotovlenii sokovoj produkcii i napitkov [Use of fruit and vegetable juices and puree-semi-finished products in the manufacture of juice products and beverages]. Sbornik trudov "Aktual'nye voprosy industrii napitkov" [Collection of works "Current issues of the beverage industry"]. Moscow: Book-Memoir, 2017. No. 2. P. 85-86 (In Russ.).
7. Posokina NE, Alabina NM, Davydova A Yu, Petrov AN. Analiz biokhimicheskogo sostava rastitel'nogo syr'ya s cel'yu ustanovleniya vozmozhnosti ego ispol'zovaniya pri sozdanii funkcional'nykh napitkov [Analysis of the biochemical composition of plant raw materials in order to establish the possibility of its use in the creation of functional beverages]. Tekhnologiya i tovarovedenie innovacionnykh pishchevykh produktov [Technology and commodity science of innovative food products]. 2019. No. 3 (56). P. 52-57 (In Russ.).
8. Shelepina NV. Issledovanie biologicheskoj cennosti i sostoyaniya proizvodstva molochnykh napitkov rastitel'nogo proiskhozhdeniya [Research of biological value and state of production of dairy beverages of plant origin]. Sbornik nauchnykh trudov: "Aktual'nye aspekty fundamental'nykh i prikladnykh issledovanij" [Collection of scientific works: "Relevant aspects of fundamental and applied researches"]. Orel: Orelguet, 2018. P. 251-255 (In Russ.).
9. GOST R 52349-2005. Produkty pischchevye. Produkty pischevye funkcional'nye [State Standard 52349-2005. Food Products. Food functional]. Moscow: Standartinform, 2007. 10 p. 10 Kunz C, L?nnerdal B. "Re-evaluation of the whey protein/casein ratio of human milk". Acta Paediatrica. 1992. No. 81 (2). P. 107-112.
11. Kiselev VM, Astakhov SN. Methodology of forming functional food products [Storage and processing of agricultural raw materials]. Hranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2005. No. 2. P. 43-46 (In Russ.).
12. RD 10.03.02-88. Sistema tekhnologicheskoj dokumentacii. Poryadok razrabotki rezhimov sterilizacii i pasterizacii konservov i konservirovannykh polufabrikatov [RD 10.03.02-88. System of technological documentation. The order of development of modes of sterilization and pasteurization of canned food and canned products]. Moscow: Standartinform, 1988. 15 p.
13. Babarin VP. Sterilizatsiya konservov: spravochnik [Sterilization of canned food: reference]. Saint Petersburg: GIORD, 2006. 312 р. (In Russ.)
14. Tekhnicheskij reglament tamozhennogo soyuza "O bezopasnosti pishchevoj produkcii" TR TS 021/2011, № 880, utverzhden 9 dekabrya 2011 [Technical regulations of the customs Union "On food safety" TR CU 021/2011, № 880, approved 9 December 2011]. [Internet] [cited 2019 Feb 12]. Available from http://docs.cntd.ru/document/902320560.
15. GOST ISO 6658:2005. Sensornyj analiz. Metodologiya. Obshchee rukovodstvo [GOST ISO 6658: 2005. Sensory analysis. Methodology. General guidelines]. Moscow: Standartinform, 2008. 28 p.
Authors
Patsyuk Lyubov' K.,
Usanova Yuliya Yu.
Russian Research Institute of Canning Technology - Branch of V.?M. Gorbatov Federal Research Center for Food Systems of RAS,
78, Shkolnaya str., Vidnoe, Moscow region, 142703, 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.
Simonenko Elena S.
Scientific Research Institute of Baby Food - Branch of the Federal Research Center of Nutrition, Biotechnology and Food Safety,
48, Istra, Moscow str., Moscow region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



Bessarab O.V., Protunkevich I.V.Development of the model corrosive medium that simulates fruit preserves for baby food

P. 55-59 Key words
electrolitic tinplate, model medium, citric acid, malic acid, tartaric acid, corrosion rate, uniform corrosion, pitting, polarization resistance method, zero-resistance amperometry, corrosion-meter "Expert-004", fruit preserves, baby food

Abstract
Since canned fruit for baby food is a corrosive medium, when choosing metal packaging and closures, it is necessary to take into account their corrosion resistance. For corrosion studies, foods are usually replaced with model media to ensure convergence of results. The purpose of this work is to study the tinplate corrosion process in organic acids solutions that are part of fruit preserves for baby food - citric, malic and tartaric. The uniform corrosion and pitting rates were measured using the "Expert-004" corrosimeter using the methods of polarizing resistance and zero-resistance amperometry. According to the results of the research, it was found that the process of tinplate corrosion in 0.25-1.50% solutions of malic and tartaric acid is characterized as uniform corrosion - the pitting rate is 5-10 times less than the uniform corrosion rate (1.11-3.66 microns / year and 7.53-29.50 microns / year, respectively). The kinetics of tinplate corrosion in a three-component solution containing citric, malic and tartaric acids is similar to the kinetics of the process when interacting with single-component solutions. An additive effect is also observed for three-component solutions - the calculated additive value of the uniform corrosion rate for a three-component solution corresponds to the obtained experimental value. It was found that it is advisable to use an aqueous solution of the following composition: 0.50% citric acid + 0.50% malic acid + 1.50% tartaric acid as a model corrosive medium that simulates fruit preserves for baby food.

References
1. Abdel-Rahman NA-G. Tin-plate Сorrosion in Canned Foods. Journal of Global Biosciences. 2015. Vol. 4. No. 7. P. 2966-297.
2. Kuznecova I, Janchenko K. Research of Fruit Conserves Corrosive Aggressiveness. Harchova nauka і tekhnologіya [Food Science and Technology]. 2017. Vol. 11. Iss. 3. P. 87-92.
3. Dey S, Agrawal MK. Investigation of Corrosion Behavior of Tinplate in Fruit juice. International Journal of Engineering and Technology. 2017. Vol. 9. No. 35. P. 234-242. DOI: 10.21817/ijet/2017/v9i3/170903S036
4. Montanari A, Zurlini C. Influence of Side Stripe on the Corrosion of Unlacquered Tinplate Cans for Food Preserves. Packaging Technology and Science. 2018. Vol. 31. P. 15-25. DOI: 10.1002/pts. 2339
5. Benitez GJ, Cirillo PA, Gines MJL, Egli WA. Internal Corrosion in Tinplate Cans. 16th IAS Rolling Conference. San Nicolas (Argentina), 2006. P. 583-590
6. Andryushchenko EA, Tovstokora NS. Klassificatsiya fruktovikh sokov i kompotov po stepeni ikh korrozionnoy agressivnosti [Classification of fruit juices and fruit drinks according to their degree of corrosivity]. Pischevaya promyshlennost' [Food industry]. 1986. No. 11. P. 48-49 (In Russ.).
7. Shavirin VA, Tovstokora NS, Chavchanidze A Sh, Timofeeva N Yu, Bazarkin A Yu, Rozenblat IE. Sootvetstvie mezhdu 10 ballnoy shkaloy korrozionnoy stoykosti metallicheskikh tarnikh materialov i klassifikatsiey konservov po stepeni korrozionnoy agressivnosti [Correlation between a scale of one to ten for corrosion resistance metallic packing materials and classification of canned food ranking in terms of its corrosion activity]. Praktika protivokorrozionnoj zashhity [Anti-corrosion protection practices]. 2011. No. 1 (59). P. 56-60 (In Russ.).
8. Platonova TF, Goren'kova AN. Issledovanie korrozionnoy agressivnosti plodoovoschnikh konservov po otnosheniyu k beloy i khromirovannoy zhesti [Investigation of The Corrosion Aggressiveness of Canned Fruits and Vegetables In Relation to White and Chrome Tin]. Khranenie I pererabotka sel'khozsir'ya [Storage and Processing of Farm Products]. 2009. No. 2. P. 35-38 (In Russ.).
9. Anufriev NG. Primenenie metodov polyarizatsionnogo soprotivleniya i amperometrii nulevogo soprotivleniya dlya izucheniya korrozionnogo povedeniya metallov v vodnikh sredakh [Application of polarization resistance and zero-resistance amperometria methods for investigation of corrosion metal conduct in water media]. Praktika protivokorrozionnoj zashhity [Anti-corrosion protection practices]. 2003. No. 4. P. 10-13 (in Russ.).
10. Chavchanidze A Sh, Rakoch AG, Timofeeva N Yu, Bazarkin A Yu. Electrokhimicheskie issledovaniya korrozionnoy stoykosti metallicheskikh materialov v pischevikh sredakh [Electrochemical studies of the metal materials corrosion resistance in food]. Korrozija: materialy i zashhita [Corrosion: materials, protection]. 2008. No. 12. p. 10-16 (In Russ.).
11. Anufriev NG. Novie vozmozhnosti primeneniya metoda lineynogo polyarizatsionnogo soprotivleniya v korrozionnikh issledovaniyakh i na practice [New Possibilities of Applying The Linear Polarizing Resistance Method In Corrosion Research And Practice]. Korrozija: materialy, zashhita [Corrosion: materials, protection]. 2012. No. 1. P. 36-43 (In Russ.).
12. Andryushchenko EA, Kotlov Yu G, Polyakov SG, Robsman GI, Tovstokora NS. Evaluation of the corrosion aggressiveness of preserving media by the polarization resistance method. Protection of Metals. 1988. Vol. 23. No. 5. P. 636-638.
13. Petrov AN, Shavirin VA, Bazarkin AYu, Bessarab OV. Opredelenie korroziynoy stoykosti vnutrenney poverchnosti zhestyanikh banok dlya konservirovannikh productov [Determination of the Corrosion Resistance of the Inner Surface of Cans for Canned Foods]. Pischevaya promyshlennost' [Food Industry]. 2013. No. 6. P. 10-12 (In Russ.).
14. Bessarab OV, Platonova TF, Protunkevich IV. Korrozionnaya agressivnost' rastvorov schavelevoy kisloti, imitiruyuschikh ovoschnie konservi [Corrosion Aggressiveness of Oxalic Acid Solutions Simulating Canned Vegetables]. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya "Pischevie I biotechnologii" [Bulletin of the South Ural State University. Series "Food and Biotechnology"]. 2018. Vol. 6. No. 4. P. 67-73. DOI: 10.14529/food180409 (In Russ.).
15. Bessarab OV, Platonova TF, Protunkevich IV. Modelirovanie korrozionnogo protsessa pri vzaimodeystvii beloy zhesti s ovoschnimi konservami [Modeling of the Corrosion Process in the Interaction of Tinplate with Vegetable Canned Food]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernikh technologiy [Proceedings of the Voronezh State University of Engineering Technologies]. 2019. Vol. 81. No. 1. P. 149-159. DOI: http://doi.org/10.20914/2310-1202-2019-1-149-159 (in Russ.)
16. Bessarab OV, Platonova TF, Protunkevich IV. Issledovanie svoystv metallicheskikh upakovochnikh materialov s ispol'zovaniem model'nikh korrozionnikh sred [Research of Properties of Metal Packaging Materials Using Model Corrosion Media]. Innovacionnye Tekhnologii Proizvodstva i hraneniya material'nyh tsennostej dlya gosudarstvennyh nuzhd [Innovative Technologies for Production and Storage of Material Assets for State Needs]. 2019. No. 12 (12). P. 42-62.
Authors
Bessarab Ol'ga V., Graguate Student,
Protunkevich Irina V., Research Engineer
Russian Research Institute of Canning Technology - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
78, Shkolnaya str., Vidnoye, Moscow region, 142703, This email address is being protected from spambots. You need JavaScript enabled to view it.



Felik S.V., Antipova T.A., Zolotin A.Yu., Simonenko S.V.Use of a plant ingredient in dairy products for gerodietetic nutrition

P. 60-63 Key words
herbal ingredient, herodietic nutrition, baobab pulp powde

Abstract
The use of natural ingredients is one of the developing modern trends in the field of healthy nutrition, and their introduction into food recipes allows you to increase the nutritional value due to biologically active substances that are included in their composition (for example, vitamins, macro - and micronutrients, polysaccharides, polyphenols). The article presents data on the nutritional value of the pulp from the baobab fruit powder, the technological scheme for its production, the results of research on a number of organoleptic, physical, chemical and technological properties of mixtures of powder with drinking water and milk with a mass fraction of fat of 1.5%. The results of determining the active acidity of water, milk, "water-powder", "milk-powder" mixtures with different mass content of powder in the mixtures are presented. It was found that when the mixture is heated to 70 oC inclusive (without exposure), protein coagulation is absent; when heated to 80…85 oC, the milk protein coagulates. This creates problems when pasteurizing the milk mixture at above 70 °C with the exposure of the mixture, or when using higher temperature treatment modes. In order to identify the possibility of using baobab pulp powder as an ingredient in the preparation of a fermented milk product, a comparative experiment was conducted on the fermentation of milk without adding a powder and a milk mixture (fat mass fraction - 1.5%; protein mass fraction - 3.1%; carbohydrate mass fraction - 4.7%) with baobab pulp powder.

References
1. Kamatou GPP, Vermaak I, Viljoen AM. An updated review of Adansonia digitata: a commercially important African tree. South African Journal of Botany. 2011. No. 77. P. 908-919.
2. Braca A, Sinisgalli C, De Leo M, Muscatello B, Cioni PL, Milella L, Ostuni A, Giani S, Sanogo R. Phytochemical Profile, Antioxidant and Antidiabetic Activities of Adansonia digitata L. (Baobab) from Mali, as a Source of Health-Promoting Compounds. Molecules. 2018. No. 23 (12). 3104 p. [Electronic resource]. URL: https://doi.org/10.3390/molecules23123104 (Date of Application: 17.01.2020).
3. Vertuani S, Braccioli E, Valentina Buzzoni V, Manfredini S. Antioxidant capacity of Adansonia digitata fruit pulp and leaves. Acta phytotherapeutica. 2002. Vol.?V. No. 2 [Electronic resource]. URL: https://www.doc-developpement-durable.org/file/Arbres-Fruitiers/FICHES_ARBRES/baobab/Antioxidant%20capacity%20of%20Adansonia%20digitata%20fruit%20pulp%20and%20leaves.pdf (Date of Application: 21.01.2020).
4. Chadare J. Baobab (Adansonia digitata L.) foods from Benin: composition, processing and quality. PhD thesis, Wageningen University. Wageningen (The Netherlands), 2010. 182 p. [Electronic resource]. URL: https://edepot.wur.nl/146791 (Date of Application: 18.12.2019).
Authors
Felilk Svetlana V., Candidate of Biological Sciences,
Antipova Tat'yana A., Doctor of Biological Sciences,
Zolotin Alexander Yu., Candidate of Technical Sciences;
Simonenko Sergey V., Doctor of Technical Sciences
Research Institute of Baby Food - Branch of FRC of Nutrition and Biotechnology, 48, Moscow str., Istra, Moscow region, 143500, This email address is being protected from spambots. You need JavaScript enabled to view it.



TOPIC OF THE ISSUE: TOPICAL ISSUES OF NUTRITION FOR CHILDREN AND ADOLESCENTS. SCIENCE, PRODUCTION, BUSINESS. QUALITY AND SAFETY

Topnikova E.V., Ivanova N.V., Smirnova O.I., Nikitina Yu.V.Butter for baby food: technology, quality, safety issues

P. 64-69 Key words
butter for baby food, technology, quality, safety

Abstract
The article deals with the issues of butter technology for nutrition of preschool and school children that meet the requirements of modern nutrition. In this work, two schemes have been identified in the technology for butter production for baby food: the traditional one in butter production by the method of converting high-fat cream and using a new instrumental scheme that allows the process to be carried out in a maximally closed flow using high-temperature modes of processing high-fat cream. The production of butter in a maximally closed flow ensures a high level of product quality, protection of high-fat cream and finished product from secondary contamination, and obtains microbiological safety indicators that meet the requirements of GOST 33633-2015 "Butter for baby food. Technical conditions". The developed scheme for butter production for baby food differs from the traditional use of modern buttermaking equipment and a change in the temperature regimes of individual technological operations due to the optimization of the technological process and modification of the used equipment. The new scheme is acceptable for any dairy enterprise. At the same time, it will be necessary to replace individual devices included in the set of butter production lines existing at factories by the method of converting high-fat cream.

References
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Authors
Topnikova Elena V., Doctor of Technical Sciences,
Ivanova Nina V., Candidate of Technical Sciences;
Smirnova Ol'ga I., Candidate of Technical Sciences;
Nikitina Yuliya V.
All-Russian Scientific Research Institute of Butter- and Cheesemaking - Branch of the V.?M. Gorbatov Federal Research Center for Food Systems RAS,
19, Krasnoarmeysky boulevard, Uglich, Yaroslavl' region, 152613, This email address is being protected from spambots. You need JavaScript enabled to view it.



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