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Rambler's Top100

Food processing Industry №5/2021



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

TOPIC OF THE ISSUE: MODERN METHODS OF FOOD QUALITY CONTROL

Zalisskaia E.V.Comparison of methods for determining antioxidant activity in natural association

P. 8-12 Key words
kefir, antioxidant, antioxidative activity, free radicals

Abstract
A complete and healthy diet is an integral factor that directly affects the development of the body and general human health. The development and production of functional food products are of increasing interest in the world. Among them, the segment of dairy products is considered one of the fastest-growing and most promising. Natural associations that have found application in the food industry are of particular interest to the scientific community. Kefir grains are a natural spontaneous association of several types of microorganisms, widely used for the production of the fermented milk product kefir. Kefir contains more than 50 different species of lactic acid bacteria and yeast, which distinguishes it from other probiotic products. Researchers studying kefir are finding new and hitherto unknown properties. A large number of studies are carried out on the probiotic properties of kefir, in particular, its antimicrobial, antitumor, immunomodulating, anti-inflammatory, and wound-healing effects are widely studied. Such probiotic properties of kefir are mainly associated with the presence of lactobacilli in kefir grains. Several studies indicate that kefir has a more pronounced antioxidant activity than the well-known antioxidant vitamin E. The article describes mechanisms of the antioxidant activity of bacteria that make up kefir, such as enzymatic antioxidant protection of cells, the chelating ability of lactobacilli, and other mechanisms of antioxidant activity. Also collected and presented the most popular methods for determining antioxidant activity, such as ABTS, DPPH, ORAC, FRAP. The results of studies of kefir prepared using milk from various farm animals are presented.

References
1. Karbyshev MS, Abdullaev ShP, Shestopalov AV. Biochimia oxidativnogo stressa. [Biochemistry of oxidative stress]. Moscow: NI Pirogov Russian National Research Medical University, XX Publishing House, 2018.
2. Kesenkas H, Dinkci N, Seckin AK, Kinik O, Gonc S. Antioxidant Properties of Kefir Produced from Different Cow and Soy Milk Mixtures. Tarim Bilimleri Dergisi. 2011. No. 17 (3). P. 253-259. DOI: 10.1501/Tarimbil_0000001176.
3. Kharitonov VD, Rozhkova IV, Semenikhina VF. Pochemu kefirnyj napitok ne mozhet nazyvatsa kefirom [Why a kefir drink cannot be called kefir]. Molochnaja promyshlennost' [Dairy industry]. 2011. No. 11. P. 44. (In Russ.)
4. Erdogan Fatih Selim, Ozarslan Seda, Guzel Seydim, Zeynep B, Tas Tugba Kok. The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of balb/C mice. Food Research International. 2018. No. 115. Doi: 10.1016/j.foodres. 2018.10.080.
5. Rozhkova IV. Kefir - probiotik [Kefir - probiotic]. Aktualnyje voprosy molochnoj promyshlennosti, mezhotraslevyje technologii i sistemy upravlenija kachestvom [Topical issues of the dairy industry, intersectoral technologies and quality management systems]. 2020. P. 452-456 (In Russ.).
6. Khavkin AI, Volynets GV, Fedotova OB, Sokolova OV, Komarova ON. Primenenie kislomolochnych produktov v pitanii detej: opyt i perspektivy [The use of fermented milk products in children's nutrition: experience and prospects]. Trudnyj pacient [Difficult patient]. 2019. No. 1-2. P. 28-36 (In Russ.)
7. Kharitonov VD, Rozhkova IV, Semenikhina VF, Makeeva IA. Kakoy product sledujet nazyvat' kefirom [What product should be called kefir]. Molochnaja promyshlennost' [Dairy industry]. 2010. No. 4. P. 57-58 (In Russ.).
8. de Moreno de Le Blanc A, Matar C, Farnworth E, Perdigуn G. Study of Immune Cells Involved in the Antitumor Effect of Kefir in a Murine Breast Cancer Model. Journal of Dairy Science. 2007. No. 90 (4). P. 1920-1928. DOI: 10.3168/jds.2006-079.
9. Fereidoon Shahidi, Ying Zhong. Measurement of antioxidant activity. Journal of Functional Foods. 2015. No. 18. P. 757-781. DOI: 10.1016/j.jff.2015.01.047.
10. Zobkova ZS, Fursova TP, Zenina DV, Gavrilina AD, Shelaginova IR. Vliya-nije prodolzhitelnosti chranenija na anti-oksidantnuju aktivnost obogashennogo jogurta [Influence of storage duration on the antioxidant activity of enriched yogurt]. Molochnaja promyshlennost' [Dairy industry]. 2018. No. 5. P. 24-26 (In Russ.).
11. Deeseenthum Sirirat, Luang-In Vijitra, Moses John Stephen, Chottanom Pheeraya, Chunchom Supaporn. Effects of Kefir Fermentation on Antioxidation Activities (in vitro) and Antioxidative Stress (in vivo) of Three Thai Rice Milk Varieties Prepared by Ultrasonication Technique. Pharmacognosy Journal. 2018. No. 10 (5). P. 1061-1066. DOI: 10.5530/pj.2018.5.179.
12. Elinov NP, Larina OG. Mikrobiota naturalnoj associacii "Tibetskijris" [Microbiota of the natural association "Tibetan rice"]. Problemy medicinskoj mikologii [Problems of medical mycology]. 1999. No. 1. P. 51-56 (In Russ.).
13. Guven A, Gulmez M. The Effect of Kefir on the Activities of GSH-Px, GST, CAT, GSH and LPO Levels in Carbon Tetrachloride-Induced Mice Tissues. Journal of Veterinary Medicine Series. 2003. No. 50 (8). P. 412-416. DOI: 10.1046/j.1439-0450.2003.00693.x
14. Lin MY, Chang FJ. Antioxidative Effect of Intestinal Bacteria Bifidobacterium longum ATCC 15708 and Lactobacillus acidophilus ATCC 4356. Digestive Diseases and Sciences. 2000. No. 45. P. 1617-1622. DOI: 10.1023/A:1005577330695.
15. Gaisawat Mohd Baasir, Iskandar Mich?-le M, MacPherson Chad W, Tompkins Thomas A, Kubow Stan. Probiotic Supplementation is Associated with Increased Antioxidant Capacity and Copper Chelation in C. difficile-Infected Fecal Water. Nutrients. 2019. No. 11 (9). DOI: 10.3390/nu11092007.
16. Yang Wang, Yanping Wu, Yuanyuan Wang, Han Xu, Xiaoqiang Mei, Dongyou Yu, Yibing Wang, Weifen Li. Antioxidant Properties of Probiotic Bacteria. Nutrients. 2017. No. 9 (5). P. 521. DOI: 10.3390/nu9050521.
17. Floegel Anna, Kim Dae-Ok, Chung Sang-Jin, Koo Sung I, Chun Ock K. Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods. Journal of Food Composition and Analysis. 2011. No. 24 (7). P. 1043-1048. DOI: 10.1016/j.jfca.2011.01.008.
18. Lutfiye Yilmaz-Ersan, Tulay Ozcan, Arzu Akpinar-Bayizit, Saliha Sahin. Comparison of antioxidant capacity of cow and ewe milk kefirs. Journal of Dairy Science. 2018. No. 101 (5). P. 1-11.
19. Lutfiye Yilmaz-Ersan, Arzu Akpinar, Tulay Ozcan, Saliha ?ahin. The Antioxidative Capacity of Kefir Produced from Goat Milk. International Journal of Chemical Engineering and Applications. 2016. No. 7 (1). P. 22-26. DOI: 10.7763/IJCEA.2016.V7.535.
20. Tulay Ozcan, Saliha Sahin, Arzu Akpinar-Bayizit, Lutfiye Yilmaz-Ersan. Assessment of antioxidant capacity by method comparison and amino acid characterisation in buffalo milk kefir. International Journal of Dairy Technology. 2018. No. 72 (1). DOI: 10.1111/1471-0307.12560.
21. Gulcin I. Antioxidants and antioxidant methods: an updated overview. Archives of Toxicology. 2020. No. 94. P. 651-715. DOI: 10.1007/s00204-020-02689-3.
22. Kok Tas Tugba, Budak Nilgun, Guzel-Seydim Z. Bioactive components of kefir. IDF world dairy summit. 2013. P. 4-14.
23. Trineeva OV. Metody opredelenija antioksidantnoj aktivnosti objektov rastitelnogo i sinteticheskogo proischozdenija v farmacii (obzor) [Methods for determining the antioxidant activity of objects of plant and synthetic origin in pharmacy (review)]. Razrabotka i registracija lekasrtvennych sredstv [Development and registration of medicinal products]. 2017. No. 4. P. 180-197 (In Russ.).
Authors
Zalisskaia Elizaveta V.
All-Russian Research Institute of Dairy Industry,
35, Lyusinovskaya str., Moscow, 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.



Yaitskikh A.V., Vanina L.V., Priezzheva L.G.The effect of microorganisms on the change of fat acidity value during long-term storage of wheat grain

P. 13-15 Key words
wheat grain, fat acidity value (FAV), microbiology, grain storage

Abstract
The task of producing organic food is one of the most important global problems. It is due to a number of medical, social, environmental and economic issues, united by the relevance of preserving the health of the population. The solution of the problems of ensuring the safety of food grain of wheat can be carried out not only on the basis of the current regulatory rules, but also taking into account the results of new research. A method has been developed for determining the norms of freshness (safe storage) and the suitability of grain products by the value of fat acidity value indicator (FAV). Microorganisms have a huge impact on grain, while the number of storage molds is not standardized for food grain. Considering that in any grain mass there are microorganisms that, under certain conditions, develop along an exponential curve, the authors of the article experimentally established the dependence of the change in the FAV on the microbiological indicator. The results of changes of the biochemical, physico-chemical and microbiological indicators of the quality of wheat food grain of the 2015 and 2018 harvests were given during long-term laboratory storage in conditions of increased (+30 °C), medium (+20 °C) and reduced (+10 °C) temperature. It is established that during the storage of wheat food grain under various humidity and temperature conditions a linear increase of the FAV arises within 24 months, change dependency FAV on grain storage temperature and indicator permanence on storage mold development are determined, which indicates the possibility of using this indicator to establish objective and reliable terms of safe storage and validity. Grain storage took place in laboratory conditions.

References
1. Priezzheva LG. Kislotnoe chislo zhira - indikator svezhesti i godnosti zernoproduktov [The acid number of fat is an indicator of the freshness and suitability of grain products]. Saarbr?cken (Germany): Lambert Academic Publishing, 2016. 117 p. (In Russ.)
2. Priezzheva LG, Sorochinskij VF, Verezhnikova IA, Koval' AI. Izmenenie biohimicheskih i fiziko-himicheskih pokazatelej prodovol'stvennogo zerna pshenicy v processe dlitel'nogo laboratornogo hraneniya [Changes in biochemical and physicochemical indicators of wheat food grain during long-term laboratory storage]. Hleboprodukty [Bakery products]. 2021. No. 1. P. 40-43 (In Russ.). DOI: https: doi: 10.32462/0235 2508 2021 30 1-40-43
3. Nithya U, Chelladurai V, Jayas DS, White NDG. Safe storage guidelines for durum wheat. Journal of Stored Products Research. 2011. Vol. 47. P. 328-333.
4. Bogatko NM, Salata VZ, Bukalova NV, Bogatko LM, Sсhurevich GP, Bogatko DL. Ispol'zovanie usovershenstvovannogo metoda opredeleniya kislotnogo chisla zhira v produktah molotogo zerna pri ih veterinarno-sanitarnoj ocenke [Application of the improved method of determination acidity number of oil in food products from grinding grains at their veterinary-sanitary estimation]. Naukovij vіsnik LNUVMBT іmenі S.Z. Ґzhic'kogo. 2014. Vol. 16. No. 3 (60). P. 278-285 (In Ukr.).
5. Gur'eva KB, Haba NA, Shilkova OS, Beleckij SL. Dinamika kislotnogo chisla zhira i zhirnokislotnogo sostava pshenicy pri hranenii [Dynamics of the acid number of fat and fatty acid composition of wheat during storage]. Innovacionnye tekhnologii proizvodstva i hraneniya material'nyh cennostej dlya gosudarstvennyh nuzhd. Mezhdunarodnyj nauchnyj sbornik. [Innovative technologies for the production and storage of material assets for state needs. International scientific collection]. Moscow, 2020. Issue XIII. P. 52-64 (In Russ.).
6. Machihina LI, Alekseeva LV, L'vova LS. Nauchnye osnovy prodovol'stvennoj bezopasnosti zerna [Scientific basis of food safety of grain]. Moscow: DeLi print, 2007. 381 p. (In Russ.)
7. Trisvyatskij LA. Hranenie zerna [Grain storage]. Moscow: Agropromizdat, 1986. 352 p. (In Russ.)
8. Dyusenova GT, Remele VV, Oshanova DS et al. Mikrobiologicheskie aspekty bezopasnosti zerna Kazahstana [Microbiological aspects of grain safety in Kazakhstan]. Peredovye pischevye tekhnologii: sostoyanie, trendy, tochki rosta. Sbornik dokladov mezhdunarodnoj nauchno-prakticheskoj konferencii [Advanced food technologies: state, trends, points of growth. Collection of reports of the international scientific and practical conference]. Moscow: MGUPP, 2018. P. 333-336 (In Russ.).
Authors
Yaitskikh Artem V., Candidate of Technical Sciences,
Vanina Lyudmila V., Candidate of Chemical Sciences,
Priezzheva Lyudmila G., Candidate of Biological Sciences
All-Russian Scientific and Research Institute for Grain and Products of its Processing - Branch of V.M. Gorbatov Research Center for Food Systems of RAS,
11, Dmitrovskoye highway, Moscow, 127434, 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.



Yamaletdinova M.F.Improving the heat treatment of apricot seeds in the production of national salted seeds

P. 16-19 Key words
apricot seed, temperature, heat treatment, shell, core, microwave oven, frying, duration, dipole moment, humidification, crack, salt solution

Abstract
In this article, the author studies the process of heat treatment of apricot seeds in an unconventional way in a microwave oven, for the production of the national product of salted seeds. The technology of production of salted seeds from apricot seeds includes the following technological processes: the formation of a crack on the shell of the stone; soaking in a saline solution of the seeds; frying; cooling naturally; selling. The most important process in this case is the process of heat treatment (roasting the seeds), since the quality of the ready product of salted seeds will depend on the amount of heat received by the seed. The proposed method of heat treatment in a microwave oven is based on the phenomenon of the dipole moment, based on the displacement of charges and associated molecules when the product is exposed to an alternating electromagnetic field. Processing the seeds for 60-90 seconds in a microwave oven, a crack is formed at the junction of the shell due to the fact that the energy in microwave ovens is very high, the temperature inside the seed increases sharply, water boils and vaporization occurs, due to this, the pressure increases and the shell at the junction of the seed cracks. The results of the change in the temperature of the seeds in the microwave oven, in which the heat treatment is carried out, are obtained. Based on the obtained experimental data, graphs of temperature changes in apricot seeds of varieties are constructed. At the same time, the duration of heat treatment was reduced and the temperature values did not exceed 165 °C, which ensures a proportion of temperature distribution over the volume of the seed and makes it possible to obtain a high-quality product and preserve the nutrients of salted seeds.

References
1. Artikov AA, Narziev MS, Jamaletdinova MF. Patent No IAP06152 "Sposob poluchenija solenyh kostochek" [Method for producing salted seeds]. 2020 (In Russ.).
2. Gafurov KH, Safarov OF. Vysokoeffektivnaja tehnologija proizvodstva kostochkovogo masla [Highly efficient technology for the production of stone seed oil.]. Sbornik nauchnyh dokladov i statej nauchno-prakticheskoj konferencii "Energo- i resursosberezhenie v otrasljah narodnogo hozjajstva Respubliki Uzbekistan". Buhara, 1993. P. 116-118 (In Russ.).
3. Isachenko VP, Osipova VA, Sukomel AS. Teploperedacha [Heat transfer]. Cheboksary: LLC "TID "Aris", 2014. 417 p. (In Russ.)
4. Kolodjaznaja VS. Pischevaja himija [Food chemistry]: uchebnoe posobie. SPb.: SPbGAHPT, 1999. 140 p. (In Russ.)
5. Yamaletdinova MF, Narziev MS. Analiz fizicheskih harakteristik kostochek abrikosa [Analysis of the physical characteristics of apricot seeds]. Universum: tehnicheskie nauki. 2019. No. 5 (62). P. 45-49 (In Russ.).
6. Yamaletdinova MF. Vlijanie mehanicheskoj sily na raskalyvanie kostochek abrikosa [Effect of mechanical force on the splitting of apricotseeds]. Pischevaya promyshlennost'. 2019. No. 11. P. 81- 83 (In Russ.).
7. Yamaletdinova MF. Opredelenie teploemkosti skorlupy kostochek abrikosa mestnogo sorta Uzbekistana [Determination of heat capacity of apricot seeds shells of local varieties of Uzbekistan]. Pischevaya promyshlennost'. 2020. No. 9. P. 23-25 (In Russ.).
Authors
Yamaletdinova Munira F., graduate student
Bukhara Engineering Technological Institute,
15, Kayuma Murtazaeva str., Bukhara, Republic of Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



Ermoshin N.A., Romanchikov S.A., Bragin A.N.Ensuring flat heat transfer in heat units of food production

P. 20-23 Key words
thermal block, modification, initial components, ceramic and heat-resistant coating, gas-dynamic spraying

Abstract
A method is proposed for modifying the thermal blocks of food production with a point source of heat generation, which allows to ensure the plane principle of its transfer to the walls of the cooking vessel. The method provides increased wear resistance and heat resistance of the walls of the cooking vessel and the heat block due to the use of gas-dynamic spraying of a patented composition of a special coating including colloidal graphite, copper oxide, kaolin, metal powders and fine ceramics. The procedure for coating the walls of the heating block and the cooking vessel is disclosed, and the physicochemical properties of the initial components of the ceramic heat-resistant coating applied to the inner walls of the heating block are presented. Samples of thermal equipment for the preparation of the initial components for the manufacture of antiwear heat-resistant protective coating are proposed. The conditions for the implementation of technical and technological operations for coating are substantiated. The dependences are investigated and the regularities of changes in heat transfer and heat losses in the thermal blocks of food production are obtained depending on the composition of the coating and its thickness.

References
1. Baranov Yu V, Sakhvadze G Zh, Stolyarov VV. Nekotorye osobennosti effekta Ioffe v nanostrukturnyh materialah [Stolyarov Some features of the Ioffe effect in nanostructured materials]. VNTR (vntr.ru). 2009. No. 2. P. 7-18 (In Russ.).
2. Katsevich LS. Teorija teploperedachi i teplovye raschety jenergeticheskih pechej [Heat transfer theory and thermal calculations for electric furnaces]. Moscow: Energy, 1977. 304 p. (In Russ.)
3. Klyuchnikov AD, Ivantsov GP. Teploperedacha izlucheniem v ognetehnicheskih ustanovkah [Heat transfer by radiation in fire-technical installations]. Moscow: Energy, 1970. 400 p. (In Russ.)
4. Romanchikov SA, Zan'kov PN, Antuf'iev VT Patent 2636832. Russian Federation, IPC F24C 1/00 A47J 36/10. Sposob povyshenija koefficienta poleznogo dejstvija teplovogo bloka polevoj kuhni [The method of increasing the efficiency of the thermal unit of the field kitchen]; applicant and patentee VAMTO. No. 2016106523; declared 02.24.16; publ. 08.29.18. Bul. No. 24 (In Russ.).
5. Romanchikov SA, Tselykovskikh AA, Ermoshin NA et al. Certificate of registration of a computer program No. 2016617173. Avtomatizirovannaja programma rascheta kojefficienta poleznogo dejstvija moder-nizirovannogo teplovogo bloka, tehnicheskih sredstv prigotovlenija i transportirovanija pishhi, pri rabote v Arkticheskoj zone Rossijskoj Federacii [An automated program for calculating the efficiency of a modernized heating unit, technical means of cooking and transporting food, when working in the Arctic zone of the Russian Federation].; application 2016611842 was received on June 28, 2016; registration on July 20, 2016. Bul. 7. P. 18-24 (In Russ.).
6. Smolyansky OV, Zankov PN, Antuf'iev VT. Sistemi tehnicheskogo obsluzhivaniya tehniki sluzhb MTO [Maintenance systems of equipment of MTO services]. Scientific Bulletin of Volsky Military Institute material security NRU ITMO. Series: Processes and apparatus for food production. 2014. No. 2 (34). P. 337-341 (In Russ.).
7. Romanchikov SA, Romanchikov MS, Chebykin VV, Yatrushev AG, Antufiev VT, Vostryakov IV, Ermoshin NA. Patent 2655054. Russian Federation, IPC F23D 11/44, F23D 5/00. Sistemy tehnicheskogo obsluzhivanija tehniki sluzhb MTO. Kapilljarnaja isparitel'naja forsunka [Capillary evaporative nozzle]; applicant and patentee of LLC "Plant Spetstekhmash". No. 2016106841; declared 08/30/17; publ. 05/23/18. Bul. No. 15 (In Russ.).
8. Smolyansky OV, Zan'kov PN, Antuf'ev VT. Experimental'nye issledovanija kapilljarno-isparitel'noj forsunki dlja teplovyh blokov polevyh kuhon' [Experimental Investigations of Capillary-Evaporative Nozzles for Thermal Blocks of Field Kitchens]. NIU ITMO Scientific journal. Series "Processes and apparatuses for food production". 2015. No. 1. P. 161-166 (In Russ.).
9. Zan'kov PN, Smolyansky OV, Burkov IL. Energosberegajuschaja kapilljarno-isparitel'naja forsunka dlja tehnicheskih sredstv sluzhb MTO [Energy-saving capillary-evaporation nozzle for technical means of MTO services Science and military security]. Nauka i voennaya bezopasnost' [Science and military security]. 2016. No. 3 (6). P. 78-81 (In Russ.).
Authors
Romanchikov Sergey A., Doctor of Technical Sciences,
Ermoshin Nikolay A., Doctor of Military Sciences, Professor,
Bragin Artem N.
Military Academy of logistics,
8, Makarova emb., Saint Petersburg, Russia, 199034, 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.



Gur'eva K.B., Beletskiy S.L., Khaba N.A.Methodological approaches to integrated quality assessment and baking characteristics of wheat during storage

P. 24-27 Key words
wheat, flour, bread, storage, methodology, quality, single criterion, methods, comprehensive assessment, rheological properties, flour-grinding properties

Abstract
The purpose of this article is to improve the methodology for a comprehensive assessment of the baking properties of food wheat and bread flour. Scientists from the All-Russian Grain Research Institute have proposed a unified system of comprehensive assessment of the quality of bakery wheat and flour, which involves combining all stages of wheat production and processing on the same principles: availability of a single criterion for assessing the quality of grain and grain products, starting with breeding and seed production, growing grain, and ending with flour and bakery production; a unified system of classifications based on uniform indicators of baking properties and interrelated norms for them in classifications for seeds, commercial grain, flour, bread; uniform methods for assessing the baking properties of grain and grain products at various stages of production and processing of wheat; a unified set of instruments and laboratory equipment for assessing the quality of grain and flour, including the indicators of bread at various stages of production and processing of wheat. At present, with the help of computer technology and modern software, a minimum set of indicators has been identified that provide an objective characterization of the baking properties of wheat, which includes the "amount of gluten", "quality of gluten" and "falling number" with the obligatory condition of their assessment in the complex. These indicators correlate well with the quality of bread, in particular, with the volumetric yield of bread: the higher the amount of gluten, the stronger the quality of the gluten, the lower the falling number, the larger the volume of bread. In this regard, in order to obtain bread of the required quality, it is of great importance to establish the upper value for the "falling number" indicator, which, according to the proposed qualification standards, is 340 с.

References
1. Meleshkina EP. Razvitiye tovarnoy klassifikatsii zerna pshenitsy na osnove issledovaniy VNIIZ [Development of commodity classification of wheat grain on the basis of research VNIIZ]. Sbornik trudov k 90-letiyu VNIIZ. [Collection of works at the 90th anniversary of VNIIZ]. Moscow, 2019. P. 251-264 (In Russ.).
2. Meleshkina EP. Razvitiye sistemy otsenki kachestva khlebopekarnoy pshenitsy [Development of a system for assessing the quality of baking wheat]. Nauchnyye osnovy khraneniya i pererabotki zerna v sovremennykh usloviyakh [Scientific bases of storage and processing of grain in modern conditions]. Moscow, 2008. P. 377-394 (In Russ.).
3. Meleshkina EP. Svyaz' chisla padeniya so svoystvami uglevodno-amilaznogo kompleksa muki [The relationship between the falling number and the properties of the carbohydrate-amylase complex of flour]. Nauchnyye osnovy khraneniya i pererabotki zerna v sovremennykh usloviyakh: monografiya k 80-letiyu GNU VNIIZ Rossel'khozakademii [Scientific bases of storage and processing of grain in modern conditions monograph in the 80th anniversary of the State Scientific Institution VNIIZ of the Russian Agricultural Academy]. 2008. P. 258-268 (In Russ.).
4. Shaymerdenova DA. Vliyaniye faktorov na formirovaniye tekhnologicheskogo potentsiala zerna myagkoy pshenitsy [The influence of factors on the formation of the technological potential of soft wheat grain]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernykh tekhnologiy [Bulletin of the Voronezh State University of Engineering Technologies]. 2017. No. 79 (1). P. 205-208 (In Russ.).
5. Shaymerdenova DA. Vliyaniye usloviy khraneniya na tekhnologicheskiy potentsial zerna myagkoy pshenitsy Kazakhstana [Influence of storage conditions on the technological potential of soft wheat grain in Kazakhstan]. Astana: Kazakh Research Institute of Agricultural Products Processing LLP. [Electronic resource] (Date of Application: 2017) (In Russ.).
6. Dauletbekov B, Maukebayeva RM. Sovershenstvovaniye metodologii otsenki kachestva zerna. Mezhdunarodnyy nauchno-issledovatel'skiy zhurnal [Improving the methodology for assessing the quality of grain]. 2015. Issue 5 (36). Part 3. P. 33-39 (In Russ.).
7. Shurshikova GV, Kotarev VI, Derkanosova NM, Vasilenko OA, Zolotareva NI. Metodika kompleksnoy otsenki urovnya kachestva sel'skokhozyaystvennoy produktsii (na primere zerna pshenitsy) [Methodology for a comprehensive assessment of the quality level of agricultural products (for example, wheat grain)]. Tekhnika i tekhnologiya pischevykh proizvodstv [Technique and technology of food production]. 2015. Vol. 37. No. 2. P. 143-150 (In Russ.).
8. Metodika Gosudarstvennogo sortoispytaniya sel'skokhozyaystvennykh kul'tur. Tekhnologicheskaya otsenka zernovykh, krupyanykh i zernobobovykh kul'tur [Methodology of the State variety testing of agricultural crops. Technological assessment of cereals, cereals and leguminous crops (Under total Edition of Doctor of Agricultural Sciences Fedina MA)]. Moscow, 1988. 121 p. (In Russ.)
9. Krasnov IN, Kravchenko IA, Kravchenko NS. Biokhimicheskiye kharakteristiki zerna i biotekhnologiya polucheniya produktov yego pererabotki [Biochemical characteristics of grain and biotechnology of obtaining products of its processing]. Sovremennaya tekhnika i tekhnologiya (Elektronnyy nauchno-prakticheskiy zhurnal) [Modern technology and technology (Electronic Scientific and practical journal)]. 2016. No. 10 (In Russ.).
10. Boltenko Yu A. Razrabotka reologicheskikh kriteriyev upravleniya svoystvami pshenichnogo testa i kachestvom khlebobulochnykh izdeliy. Avtoreferat dissertatsii na soiskaniye stepeni kandidata tekhnicheskikh nauk [Development of rheological criteria for managing the properties of wheat dough and the quality of bakery products. Dissertation Abstract for the degree of Candidate of Technical Sciences]. 2010 (In Russ.).
11. Sukhorukov AA, Shabolkin EN, Propovich LV. Selektsionnoye uluchsheniye reologicheskikh svoystv testa sortov ozimoy pshenitsy [Breeding improvement of rheological properties of dough of winter wheat varieties]. Zernovoye khozyaystvo Rossii [Grain Economy of Russia]. 2017. No. 3 (51). P. 28-31 (In Russ.).
12. Tulyakov DG, Meleshkina EP, Vitol IS. Biokhimicheskiye i reologicheskiye svoystva v otsenke raznykh vidov muki [Biochemical and rheological properties in the assessment of different types of flour]. Khleboprodukti [Bread products]. 2017. No. 6. P. 30-34 (In Russ.).
13. Tarasova IA, Sumelidi Yu O, Cherenkov AA, Beletskiy SL. Otsenka reologicheskikh svoystv obraztsov zerna pshenitsy i rzhi posle dlitel'nogo khraneniya [Assessment of rheological properties of wheat and rye grain samples after long-term storage]. Pyataya nauchno-prakticheskaya konfrentsiya s mezhdunarodnym uchastiyem "Upravleniye reologicheskimi svoystvami pishchevykh produktov". Sbornik materialov [Fifth scientific and practical conference with international participation "Management of rheological properties of food products". Collection of materials]. 2017. P. 124-19 (In Russ.).
14. Gur'yeva KB, Tarasova EA, Khaba NA, Korneva OS, Beletskiy SL. Kompleksnaya otsenka zerna pshenitsy pri dlitel'nom khranenii [Comprehensive assessment of wheat grain during long-term storage]. Innovatsionnyye tekhnologii proizvodstva i khraneniya material'nykh tsennostey dlya gosudarstvennykh nuzhd: nauchniy sbornik Vipusk XIV (FGBU NIIPKH Rosrezerva; pod obschey redaktsiey Suchkova SA) [Innovative technologies for the production and storage of material assets for state needs: scientific. Sat. Issue XIV (FGBU NIIPH Rosrezerva; under total edition of Suchkov SA)]. Moscow: Halley-Print, 2020. P. 70-79 (In Russ.).
Authors
Gur'eva Kseniya B., Candidate of Technical Sciences,
Beletskiy Sergey L., Candidate of Technical Sciences,
Khaba Natal'ya A.
The Scientific-Research Institute of storage problems of the Federal Agency of State Reserves,
40, build. 1, Volochaevskaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



ECONOMICS AND MANAGEMENT

Nuraliev S.U.Особенности развития и регулирования деятельности оптовых и розничных рынков: проблемы, задачи и перспективы

P. 28-31 Key words
wholesale and retail markets, trade and sales policy, competition and price stabilization, government support and regulation of pricing

Abstract
Ensuring food safety and stabilization of food prices is a strategic challenge of public authorities, business and science. An important place in solving this problem is given to the formation of effective sales channels to ensure guaranteed sales of domestic producers' products on the domestic market at equitable price. As evidenced by foreign experience, a necessary condition for forming an effective commodity distribution infrastructure for selling perishable products is to create an effective system of wholesale food and retail markets, which promotes fair competition between food suppliers and optimizes costs in the circulation of food and stabilize prices in the domestic market. Government support for the development and regulation of these marketing channels is conditioned by their role in solving socio-economic problems of society and food supply of the population of cities. One of the optimal directions of formation of the effective system of wholesale food and retail markets in the conditions of the Russian Federation is the availability of the government program of development of these marketing channels on the basis of modernization of the existing trade and marketing infrastructure of consumer cooperation and fruit and vegetables complex of the country.

References
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2. Nuraliev SU. Marketing: uchebnik [Marketing: textbook]. Moscow: INFRA-M, 2018. 305 p. (In Russ.)
3. Nuraliev SU. Mezhdunarodnaja torgovlja: uchebnik [International trade: textbook]. Moscow: INFRA-M, 2018. 307 p. (In Russ.)
4. Nuraliev SU. Ekonomika: uchebnik [Economics: textbook]. Moscow.: INFRA-M, 2019. 363 p. (In Russ.)
5. Nuraliev SU. Osnovnye napravlenija i zadachi torgovo-ekonomicheskoj politiki v obespechenii prodovol'stvennoj bezopasnosti [The main directions and tasks of trade and economic policy in ensuring food security]. Pischevaja promyshlennost' [Food industry]. 2019. No. 3. P. 14-17 (In Russ.).
6. Nuraliev SU. Torgovo-sbytovaja politika i ee rol' v obespechenii prodovol'stvennoj bezopasnosti v uslovijah globalizacii [Trade and marketing policy and its role in ensuring food security in the context of globalization]. Pischevaja promyshlennost' [Food industry]. 2020. No. 6. P. 28-32 (In Russ.).
7. Nuraliev SU. Osobennosti razvitija torgovli prodovol'stviem v Rossii i zarubezhom [Features of the development of food trade in Russia an abroad]. Ekonomika sel'skohozjajstvennyh i pererabatyvajushhij predprijatij [Economy of agricultural and processing enterprises]. 2020. No. 3. P. 10-15 (In Russ.).
8. Nuraliev SU. Osobennosti obespechenijaj ekonomicheskoj i prodovol'stvennoj bezopasnosti v uslovijah globalizacii [Features of ensuring economic and food security in the context of globalization]. Ekonomika sel'skohozjajstvennyh i pererabatyvajushhih predprijatij [Economy of agricultural and processing enterprises]. 2020. No. 9. P. 15-19 (In Russ.).
Authors
Nuraliev Sirazhudin U., Doctor of Economic Sciences, Professor
Union of Russian markets,
14, Voloshina str., Mytischi, Moscow region, 141014, This email address is being protected from spambots. You need JavaScript enabled to view it.



FOOD BIOTECHNOLOGY

Ryazantseva K.A., Agarkova E.Yu.Using in silico methods to obtain bioactive peptides of whey

P. 32-35 Key words
whey proteins, in silico, simulated hydrolysis, peptide profile, biological activities

Abstract
The aim of this study was to screen for biopeptides released from whey proteins using the BIOPEP database. The tasks of the work included: assessment of whey proteins as potential precursors of bioactive peptides with subsequent assessment of their potential biological activity, modeling of enzymatic hydrolysis and assessment of the obtained peptide profile.The objects of the study were whey proteins and enzyme preparations trypsin EC (3.4.21.4), chymotrypsin EC (3.4.21.1) and Alcalase (EC 3.4.21.62). Research methods are included in silicoanalysis using the BIOPEP-UWM ™ database. As a result of studies on beta-lactoglobulin, the highest frequency of occurrence of antihypertensive peptides that inhibit angiotensin-I-converting enzyme (ACE) (A = 0.5528) and antidiabetic peptides that inhibit dipeptidyl peptidase IV (DPP-IV) (A = 0.6584) was obtained, the total share of which was more than 65 % among all potential biopeptides. The best result in further in silico modeling of beta-lactoglobulin hydrolysis was obtained using trypsin, chymotrypsin, and alkalase. These enzymes were shown to promote the release of peptides with high IC50 values: hypotensive (VY [41-42] (IC50 = 7.1 µM), VF [80-81] (IC50 = 9.2 µM), VY [41-42] (IC50 = 7.1 µM), IIAEK [70-74] (IC50 = 63.7 µM), VR [122-123] (IC50 = 141 µM) and antidiabetic (VL [91-92] (IC50 = 74 µM), IPAVF (IC50 = 44.7 µM), VR [122-123] (IC50 = 52.8 µM). The data of the bioinformatic approach carried out determined the conditions for subsequent reproduction on real food protein systems.

References
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3. Karami Z, Akbari-Adergani B. Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties. Journal of food science and technology. 2019. Vol. 56. No. 2. P. 535-547.
4. Nwachukwu ID, Aluko RE. Structural and functional properties of food protein-derived antioxidant peptides. Journal of Food Biochemistry. 2019. Vol. 43. No. 1. P. e12761.
5. Fedotova, OB, Donskaya GA, Rozhkova IV, Asafov VA et al. Razrabotki VNIMI v oblasti sozdaniya novogo pokoleniya funkcional'nyh produktov [Development of VNIMI in the field of creating a new generation of functional products]. Aktual'nye problemi molochnoj otrasli. Mezhdunarodnaya molochnaya nedelya: sbornik [Current problems of the dairy industry. International dairy week: compilation] (compiler VNIIMS). Uglich, 2016. P. 15-18 (In Russ.).
6. Mann B et al. Bioactive peptides from whey proteins. Whey proteins. Academic Press, 2019. P. 519-547.
7. Kajzer AA, Kajzer GA. Sposob polucheniya biologicheski aktivnogo produkta funkcional'noj napravlennosti iz syr'ya rastitel'nogo i zhivotnogo proiskhozhdeniya [Method of obtaining biologically active product of functional orientation from raw materials of plant and animal origin]. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta [Bulletin of the Krasnoyarsk State Agrarian University]. 2019. No. 11. P. 106-112.
8. Yurova, EA, Denisovich E Yu, Mel'denberg DN. Otsenka belkovogo i solevogo sostava molochnoj syvorotki v zavisimosti ot stepeni ee obrabotki [Evaluation of the protein and salt composition of whey depending on the degree of its processing]. Molochnaya reka [Milk river]. 2019. No. 4 (76). P. 36-38 (In Russ.).
9. Torkova AA, Ryazanceva KA, Agarkova E Yu, Kruchinin AG, Centalovich M Yu, Fedorova TV. Racional'niy dizajn fermentnoj kompozicii dlya polucheniya funkcional'nyh gidrolizatov syvorotochnyh belkov [Rational design of enzyme composition to obtain functional whey protein hydrolysates]. Prikladnaya biohimiya i mikrobiologiya [Applied biochemistry and microbiology]. 2017. Vol. 53. No. 6. P. 580-591 (In Russ.).
10. Minkiewicz P, Iwaniak A, Darewicz M. BIOPEP-UWM database of bioactive peptides: Current opportunities. International journal of molecular sciences. 2019. Vol. 20. No. 23. P. 5978.
11. Zorin SN. Fermentativnye gidrolizaty pishchevyh belkov dlya specializirovannyh pishchevyh produktov dieticheskogo (lechebnogo i profilakticheskogo) pitaniya [Enzymatic hydrolyzates of food proteins for specialized dietary (for medical and preventive) nutrition]. Voprosy pitaniya [Nutritional issues]. 2019. Vol. 88. No. 3. P. 23-26 (In Russ.).
Authors
Ryazantzeva Kseniya A., Candidate of Technical Sciences,
Agarkova Evgeniya Yu., Candidate of Technical Sciences
All-Russian Research Institute of Dairy Industry,
35/7, 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.



Abramova I.M., Golovacheva N. Ye., Morozova S.S., Gallyamova L.P., Shubina N.A., Titova O.T.Selection of optimal multienzyme compositions for biocatalysis of high-molecular compounds of quick-frozen raspberries

P. 36-39 Key words
enzyme preparations, multi-enzyme composition, fermentolysates, pectin substances, color intensity, total phenolic substances, antioxidant activity, turbidity, juice yield

Abstract
When preparing alcoholic beverages based on natural raw materials, the use of raspberry alcoholic juices and alcoholic drinks, instead of food flavors, is very important to improve the quality of drinks. The conducted studies on the enzymatic processing of quick-frozen raspberries before the infusion process have shown the effectiveness of the use of enzyme preparations: pectolytic action-Fructocim Color and mushroom cellulase-Brusaym BGX for the processing of quick-frozen raspberries in the preparation of alcoholic drinks. Multienzyme compositions of enzyme preparations for the treatment of quick-frozen raspberry pulp were studied. The analysis of the obtained experimental data showed that the pretreatment of raspberries with quick-frozen juice significantly affects its yield. A more effective treatment for the biocatalysis of high-molecular substances of raspberry pulp is the use of the multi-enzyme composition Fructocim Color and Bruzaym BGX. Physico-chemical and rheological properties of terminalization compared to the control was higher: the juice yield increased 3 times, the viscosity of the juice decreased by 4 times, the turbidity of the juice decreased by 6 times as a result of the complete hydrolysis of pectin substances. The use of the multienzyme composition of the enzyme preparations Fructocim P6L and Bruzaym BGX was less effective, the hydrolysis of pectin substances was not complete, and as a result, the yield of juice and juice self- flow was less. An increase in the mass concentration of soluble substances, the content of total phenolic substances and anthocyanins indicates a more complete depletion of raw materials due to the hydrolysis of cell walls. The increase in antioxidant activity in fermentalizates confirms the release of coloring substances (anthocyanins) and vitamins with biological activity.

References
1. Simakhina GA. Osnovnie biokomponenti yagod malini i ikh povedenie pri zamorazhivanii [The Main biocomponents of raspberry berries and their behavior during freezing]. Produkti i ingredienti [Products and ingredients]. 2009. No. 4. P. 44-46 (In Russ.).
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10. Kosolapova GN. Biokhimicheskie pokazateli sortov malini v usloviyakh Kirovskoy oblasti [Biochemical indicators of raspberry varieties in the Kirov regionregions]. Agrarnaya nauka Evro-Severo-Vostoka [Agrarian science of the Euro-North-East]. 2006. No. 8. P. 47-49 (In Russ.).
11. Upadyshev MT. Rol' fenol'nikh soedineniy v protsessakh zhiznedeyatel'nosti sadovikh rasteniy [The Role of phenolic compounds in the processes of life of garden plants]. Moscow: VSTP, 2008. 319 p. (In Russ.).
12. Roeva NN, Chernobrovina AG, Azimko-va EM. Popova OYu, Klemenkov MD. Vibor i optimizatsiya biotekhnologicheskikh priemov pri pererabotke yagod malini [Selection and optimization of biotechnological techniques for processing raspberries]. Khranenie i pererabotka sel'khozsir'ya [Storage and processing of agricultural raw materials]. 2016. No. 9. P. 27-30 (In Russ.).
13. GOST 32080-2013 Izdeliya likerovodochnie. Pravila priemki I metodi analiza [Liquor Products. Acceptance rules and analysis methods].
14. Metodi tekhnokhimicheskogo kontrolya v vinodelii [Methods technochemical control in the wine industry]. Edited by Gerzilovi VG. 2nd edition. Simferopol': Tavrida, 2009. 304 p. (In Russ.)
15. GOST R 51821-2001 Vodki i vodka osobie. Metod opredeleniya massovoy kontsentratsii kationov kaliya, natriya, ammoniya, kal'tsiya, magniya, strontsiya i anionov ftoridov, khloridov, nitratov, nitritov, fosfatov i sul'fatov s primeneniem ionnoy khromatografii [Vodka and vodka special Method for determining the mass concentration of cations of potassium, sodium, ammonium, calcium, magnesium, strontium and anions of fluorides, chlorides, nitrates, nitrites, phosphates and sulfates using ion chromatography].
Authors
Abramova Irina M., Doctor of Technical Sciences,
Golovacheva Natal'ya E., Candidate of Technical Sciences,
Morozova Svetlana S., Candidate of Сhemical Sciences,
Gallyamova Lyubov' P.,
Shubina Natal'ya A.,
Titiva Ol'ga T.
Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center of Food, Biotechnology and Food Safety,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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.



Noskova S.Yu., Zimina M.I., Babich O.O., Sukhikh S.A., Prosekov A.Yu., Ul'rikh E.V.Study of the biocompatibility of lactic acid bacteria and other microorganisms-antagonists isolated from natural sources

P. 40-42 Key words
lactic acid bacteria, isolates, biocompatibility, bacteriocins

Abstract
The study of the biocompatibility of lactic acid bacteria and other antagonist microorganisms isolated from natural sources is an urgent task. This work shows for the first time the mutual influence of isolates of lactic acid bacteria and other microorganisms-antagonists during co-cultivation. It was found that isolate 1 is biocompatible with isolates 6, 13, 19, and 20. Isolate 6 actively grows in the presence of isolates 7, 8, 9, 10, 11, 13, and 16. Isolate 7 is biocompatible with isolates 6, 8, 9, 10 , 11, 12, 13, 16, isolate 8 is biocompatible with isolates 6, 7, 9, 10, 11, 13 and 16. Isolate 9 is biocompatible with isolates 6, 7, 8, 10, 11, 12, 13, 16, for isolate 10 - with isolates 6, 7, 8, 9, 11, 13, 16. Isolate 11 shows satisfactory growth characteristics when co-cultivated with isolates 6, 7, 8, 9, 10, 12, 13, 16. Isolate 12 is biocompatible with isolates 7, 8, 9, 10, 11, 13 and 16. Isolate 13 is biocompatible with isolates 6, 7, 8, 9, 10, 11, 12, 16. Isolate 16 is biocompatible with isolates 6, 7, 8 , 9, 10, 11, 12, 13. Isolate 19 is biocompatible with isolates 1, 6, 13 and 20, isolate 20 - with isolates 1, 6, 13, and 19. The results obtained suggest that isolates 1, 6, 19 and 20 are closely related as well as isolates 7, 8, 9, 10, 11, 1 2, 13 and 16.

References
1. Van Geel-Schutten?, G.H. Screening and characterization of Lactobacillus strains producing large amounts of exopolysaccharides / G.H. Van Geel-Schutten?, F. Flesch, B. ten Brink [et al.] // Applied Microbiology and Biotechnology. - 1998. - No. 50 (6). - P. 697-703. Doi: 10.1007/s002530051353.
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5. Zimina, M.I. Investigating antibiotic activity of the genus Bacillus strains and properties of their bacteriocins in order to develop next-generation pharmaceuticals / M.I. Zimina, S.A. Sukhih, O.O. Babich [et al.] // Foods and Raw Materials. - 2016. - No. 4 (2). - P. 95-100. Doi: 10.21179/2308-4057-2016-2-92-100.
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11. Aljewicz, M. Influence of probiotic (Lactobacillus acidophilus NCFM, L. paracasei LPC37, and L. rhamnosus HN001) strains on starter cultures and secondary microbiota in Swiss-and Dutch-type cheeses / M. Aljewicz, G. Cichosz // Journal of Food Processing and Preservation. - 2017. https://doi.org/10.1111/jfpp.13253.
12. Sure, K.P. Production and characterization of bacteriocin produced by Lactobacillus viridescence (NICM 2167) / K.P. Sure, P.V. Kotnis, P.K. Bhagwat [et al.] // Brazilian Archives of Biology and Technology. - 2016. https://doi.org/10.1590/1678-4324-2016150518.
13. Mitiku, S.Y. Bacterial uropathogens and their antibiotic susceptibility pattern at Dessie regional health laboratory // Journal of Microbiology and Biotechnology. - 2017. - No. 3. - P. 1-9.
Authors
Noskova Svetlana Yu., Candidate of Technical Sciences,
Zimina Mariya I., Candidate of Technical Sciences,
Babich Ol'ga O., Doctor of Technical Sciences,
Sukhikh Stanislav A., Candidate of Technical Sciences
I. Kant Baltic Federal University,
14, Alexander Nevskiy str., Kaliningrad, Russia, 236016, This email address is being protected from spambots. You need JavaScript enabled to view it.
Prosekov Alexander Yu., Doctor of Technical Sciences, Professor of RAS
Kemerovo State University,
6, Red str., Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.
Ul'rikh Elena V., Doctor of Technical Sciences
Kuzbass State Agricultural Academy,
5, Markovtseva str., Kemerovo, 650056, This email address is being protected from spambots. You need JavaScript enabled to view it.



RAW MATERIALS AND ADDITIVES

Bespalova O.V., Dzuba G.N., Kusova I.U.Import of tropical fruits and problems of their processing

P. 44-48 Key words
banana processing technology, tropical fruits, fruit and vegetable raw materials, confectionery fillings

Abstract
Many fruit producers take measures to reduce post-harvest crop losses using innovations in storage technologies, processing, improving transport logistics, etc. However, the issues of losses from spoilage of fresh fruit have not been fully resolved. Marketing research of imports of agricultural products of crop production was made and the volumes of supplies were estimated, expert forecasts of the activities of exporters for the periods up to 2030 were analyzed. The predominant types of imported products associated with sustainable consumer demand were identified and the relevance of fresh fruit supplies was determined. It was determined that tropical fruits are imported to all countries of the world. In the Russian Federation, tropical fruits are highly valued by consumers, and their consumption has grown exponentially. Apples (18.3 %), citrus fruits (29.6 %) and bananas (31.5 %) took the leading positions in supplies in 2020. It has been established that large volumes of growing tropical fruits, especially bananas, the process of their transportation, storage and sale are associated with significant losses as a result of rapid spoilage. The existing processing technologies are partially imperfect or are not in demand due to the need for high investments. The problem of processing is observed in large retail and public catering networks, which are able to earn extra fresh fruit and vegetable products on the existing equipment of specialized hypermarket shops. The conducted research has scientifically substantiated and experimentally tested the processing technology of mass-market tropical fruits - bananas, as the most unstable in storage due to the rapid loss of appearance. The technical solution was achieved by studying the chemical composition of the cellular structure of plant tissue, its changes during heat treatment. The properties of gelatinization of cellular contents were revealed and a product was created - fruit paste. In the course of experimental studies, the parameters of the technological process were selected, the norms of waste and losses for ripe and unripe bananas were determined. The property of thermal stability of the paste was revealed when it is used as a filling for flour confectionery products, which excludes the use of consistency stabilizers that prevent spreading. The technology is patented.

References
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Authors
Bespalova Ol'ga V., Candidate of Technical Sciences,
Dzuba Grigoriy N., Candidate of Technical Sciences
Plekhanov Russian University of Economics,
36, Stremyanniy lane, Moscow, 117997, 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.
Kusova Irina U., Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.



Donskaya G.A., Drozzhin V.M. Bactofugation and antioxidant activity of milk

P. 49-51 Key words
raw milk, bactofugation, thermization, antioxidant activity, bacterial contamination

Abstract
Preservation of biologically active components of milk is one of key goals of scientists and industry. However, to achieve required food safety, milk undergoes a number of thermomechanic steps when produced from from raw milk to end product. Often times this process is accompanied by breaking up of fat globule, alteration of mass weight and structure of proteins, mineral salts, enzymatic activity. Most of those occur during homogenization process. Bactofugation process has a minor impact on physico-chemical parameters of milk. When conducted at light temperatures, bactofugation allows to decrease bacterial contamination by 92-98 %. Anaerobic Butyric acid bacteria spores are removed which is of particular importance in cheese production. Therefore, bactofugation is recommended in production of curd and curd products, hard cheeses, processes with low pasteurization temperatures. The aim of this work was to study bactofugation impact on antioxidant activity of milk. Investigation scope included determination of physico-chemical parameters and total amount of water-soluble antioxidants in raw milk and after bactofugation. Followed by bactofugation, milk was heat treated and further utilized for cheese production. Physico-chemical parameters were determined by standard methods, antioxidant activity - by amperometric method. It was established that titrated acidity, redox potential, protein mass weight, and dry matter declined in milk after bactofugation and heat treatment with the range of 1.7-4.8 %. Water-soluble antioxidant composition was reduced by 21-30 %.

References
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Authors
Donskaya Galina A., Doctor of Biological Sciences,
Drozzhin Viktor M.
All-Russian Dairy Research Institute,
35, build. 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.



Gernet M.V., Borisenko O.A. Gribkova I.N.The physiological and biochemical properties regulation of lager brewer's yeast

P. 52-55 Key words
yeast, morphology, temperature, fermentation activity, flocculation

Abstract
Modern methods of intensifying the fermentation beverages production are often based on the yeast vital activity activation under the various technological factors influence. One of the ways of intensification is the high temperature use in the process of seed yeast biomass accumulation, which significantly affects the specific rate of microorganisms reproduction. The study is aimed at studying the biomass accumulation temperature regime influence on the lager yeast morphological and biochemical characteristics. The task study was carried out with the use of lager yeast Saccharomyces cerevisiae race 8aM, f, 44 at three temperature conditions: (6±2) °C, (20±2) °C and (30±2) °C. Studies have shown that the fermentation activity of all the studied yeast races, the biomass of which was accumulated at (6±2) °C, is higher than at (20±2) °C and at more than (30±2) °C. It was found that during the S. cerevisiae race 44 yeast biomass accumulation at a temperature of (30±2) °C, the original culture is replaced by other cells in shape and size. Five colonies different from the original culture were identified, the changes in which were steadily preserved during subsequent repeated replanting. Five of the resulting strains had a lower fermentation activity compared to the original culture, and three strains completely lost their flocculation ability.

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



Rimareva L.V., Serba E.M., Overchenko M.B., Ignatova N.I., Pavlova A.A., Pogorzhelskaya N.S.Complex use of sugar sorghum stem juice for the production of ethanol and feed protein-amino acid additive

P. 56-61 Key words
sweet sorghum, a concentrated wort, the generation of yeast, fermentation, ethanol, lysine

Abstract
Research aimed at creating innovative technologies for processing non-traditional types of plant raw materials for alcohol and feed products instead of grain crops is relevant, especially in connection with the expansion of industrial production of fuel bioethanol. This paper shows the possibility of complex biotechnological conversion of sugar sorghum stem juice into ethanol and feed protein-amino acid additive. The work was carried out at the Research Institute of Food Biotechnology. The objects of the study were: syrup from the juice of sugar sorghum stems, alcoholic yeast races Saccharomus cerevisiae 985-T, 1039 and 1054 with osmophilic properties, a selected strain of bacteria Brevibacterium RCAM 01129 - a lysine producer that actively develops on plant substrates. It is shown that the syrup obtained from the juice of sugar sorghum stems can be used as a source of carbohydrate and nitrogen nutrition for the generation of yeast and alcoholic fermentation. It was found that the yeast of race 1039 showed the highest osmotic stability and developed well on a medium with a concentration of soluble solids of 30%. The use of this yeast race in the fermentation of concentrated wort provided the formation of ethanol 14.9 vol%, residual carbohydrates - 0.52 %. It is shown that the level of the content of side metabolites in the brew, accompanying the synthesis of ethanol, depended not only on the genetic characteristics of the yeast race, but also on the conditions of the fermentation process: an increase in temperature negatively affected the metabolism of yeast S. cerevisiae 1039 and 1054, and the concentration of wort - yeast 985-T. The possibility of obtaining a feed protein supplement enriched with lysine on the basis of microbial conversion of waste and semi-products of alcohol production was established, which was achieved by cultivating Brevibacterium RCAM 01129 on nutrient media prepared on the basis of weaning concentrated wort from sorghum juice syrup and stillage obtained after its fermentation with yeast 1039. It is shown that the proteolysis of the protein substances of the medium allowed to intensify the growth of the producer and the degree of carbohydrate conversion, to increase the level of lysine synthesis by 2.0-3.5 times.

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Authors
Rimareva Lyubov' V., Doctor of Technical Sciences, Academician of RAS,
Serba Elena M., Doctor of Biological Sciences, Corresponding Member of RAS,
Overchenko Marina B., Candidate of Technical Sciences,
Ignatova Nadezhda I.,
Pavlova Anzhelica A.,
Pogorzhelskaya Natal'ya S., Candidate of Technical Sciences
Russian Scientific Research Institute of Food Biotechnology - Branch of the Federal Research Center food, biotechnology and food security,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , 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. @mail.ru



Akhmedov M.E., Demirova A.F., Rakhmanova M.M.A new method of preserving compote from grapes with preheating berries in cans with hot water

P. 62-64 Key words
compote, grapes, quality, pasteurizationmode, syrup, hotwater

Abstract
The quality of canned food largely depend son thelevel of perfection of the production technology. The articlepresents the results of researchonimproving the technology of production of canned compotes from grapesusing a prelim in aryyincrea sein the temperature level of the productin the jarusing a new technical solution basedona prelim in aryincrease in the temperature of the grapes, afterpackaging in cans, bypouring intocan sbeforepouring thes yrup with hot water, whichisreplacedwith a syrup of a higher temperature. The method providesanin creasein the temperature of theproductby 20…22 °C and the rebyreduces the duration of pasteurization modesandin creases the nutritional value of the product. The structural scheme of the improved technology of production of compote from grapes is presented. Improved technology and a new sterilization regime can be recommended for implementation in canning enterprises.

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6. Ahmedov ME, Demirova AF, Dogeev GD, Alibekova MM, Rahmanova RA. Patent RF na poleznuyu model' [Utility model patent] No. 183292. Avtoklavnaya korzina [Autoclave basket]. Published 17.09.2018.
7. Ahmedov ME, Ismailov TA, Demirova AF, Ismailov RT, Ahmedova MM. Sposob sterilizacii kompota iz vinograda [The method of sterilization of juice from grapes]. Russia patent No. 2448549. Published 27.04.2012.
8. Ahmedov ME, Demirova AF, Rahmanova MM, Kaziahmedova FM. Sposob proizvodstva kompota iz chereshni [Method of production of cherry compote]. Russia patent No. 2448556. Published 27.04.2012.
9. Ahmedov ME, Demirova AF, Rahmanova MM, Kaziahmedova FM. Sposob proizvodstva kompota iz yablok [Method for the production of apple compote]. Russia patent No. 2448557. Published 27.04.2012.
10. Ahmedov ME, Demirova AF, Rahmanova MM, Kaziahmedova FM. Sposob proizvodstva kompota iz mandarinov [Method of production of compote from tangerines]. Russia patent No. 2448559. Published 27.04.2012.
11. Ahmedov ME, Ismailov TA, Demirova AF, Ismailov RT, Rahmanova MM. Sposob konservirovaniya kompota iz yablok [Method of preserving apple compote]. Russia patent No. 2448562. Published 27.04.2012.
12. Ahmedov ME, Ismailov TA, Demirova AF, Ismailov RT, Ahmedova MM. Sposob konservirova-niya kompota iz vishni [Method of preserving cherry compote]. Russia patent No. 2448565. Published 27.04.2012.
13. Ahmedov ME, Demirova AF, Rahmanova MM, Kaziahmedova FM, Ahmedov NM. Sposob konservirovaniya kompota iz vishni [Method of preserving cherry compote]. Russia patent № 2448568. Published 27.04. 2012.
14. Rukovodstvo po razrabotke rezhimov sterilizacii i pasterizacii konserviruemoj produkcii. [ Guidelines for the development of sterilization and pasteurization modes for canned products]. Approved 2011. Vidnoe: VNIIKOP, 2011. 93 р.
15. Senkevich VI. Nauchnye osnovy opredeleniya pH konservov dlya razrabotki rezhimov sterilizacii [Scientific basis for determining the pH of canned food for the development of sterilization modes]. Tekhnika. Tekhnologii. Inzheneriya [Technics. Technologies. Engineering]. 2018. No. 2. Р. 43-47 (In Russ.).
16. Stolyanov AV, Kajchenko AV, Vlasov AV, Maslov AA. Ekonomichnaya metodika razrabotki rezhimov sterilizacii konservov iz gidrobiontov dlya promyshlennyh avtoklavov [Economical method of development of sterilization modes for canned food from hydrobionts for industrial autoclaves]. Vestnik MGTU [MGTU bulletin]. 2015. Vol. 18. No. 4. P. 661-666 (In Russ.).
17. GOST 30425-97 Konservy. Metod opredeleniya promyshlennoj steril'nosti. [Method of determination of industrial sterility].
Authors
Akhmedov Magomed E., Doctor of Technical Sciences,
Demirova Amiyat F., Doctor of Technical Sciences
The Federal Agricultural Research Center of the Republic of Dagestan,
Akushinskiy avenue, Scientific Town, Makhachkala, 367008
Dagestan State Technical University,
70, Imama Shamilya avenue, Makhachkala, the Republic of Dagestan, 367015, 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.
Rakhmanova Mafiyat M., Candidate of Economic Sciences
Dagestan State Technical University,
70, Imama Shamilya avenue, Makhachkala, the Republic of Dagestan, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it.



INNOVATIVE TECHNOLOGIES

Tsugkieva V.B., Tsugkiev B.G., Dzantieva L.B.Technology to produce canned vegetables based on unconventional raw materials

P. 65-67 Key words
yacon pips, mashed vegetables, inulin, technology, canning, unconventional crop

Abstract
A technology to produce yacon pips-besed mashed vegetables successfully introduced to the Republic of North Ossetia - Alania is developed. Studying the chemical parameters of yacon pips, it was found that they differ in rich chemical composition and contain dry matter - 11.9 %, protein - 1.88 %, fat - 0.21 %, fiber - 1.06 %, ash - 1.48 %, nitrogen-free extractives - 9.0 %, inulin - 9.0 %, acidity - 0.22 %. Yacon has the rich mineral composition. 1 kg of yacon pips contains calcium - 0.4 g, phosphorus - 0.3 g, iron - 56.1 mg, copper - 0.57 mg, zinc - 3.0 mg, manganese - 12.6 mg, cobalt - 0.03 mg, iodine - 0.01 mg, selenium - 0.041 mg. It was found that mashed yacon contains 15.0 % of dry matter, which meets standards, the fat content reaches 4.5 %, and mineral admixtures - 0.003 %. No plant or extraneous matter was detected. In appearance, the yacon pips-based mash is a homogeneous, mash-like mass. The mash smell is fruity, free of any foreign smell. The taste is sweet, full, rich, with a pleasant aftertaste, free of foreign taste. The color of the mash is homogeneous throughout the whole mass from yellow to light brown. There is no darkening of the surface layer. The special value of yacon is due to inulin in its composition - natural polysaccharide, consists of 95 % fructose, which allows the yacon pips and the resulting product - mash, to be recommended as a dietary product, including people suffering from diabetes and obesity. It was found that it is advisable to use yacon pips for the production of mashed vegetables. Yacon pips-based mash meets standards in physico-chemical and organoleptic parameters.

References
1. Gulueva DT, Tsugkieva VB. Soderzhanie makro- i mikrojelementov v jakone. [Macro- and microelements content in yacon]. Proceedings of Gorskiy State Agrarian university. Vladikavkaz, 2012. Vol. 49. Part 4. P. 96-97 (In Russ.).
2. Dzantieva LB et al. Sposob prigotovlenija pastily iz klubnej jakona [Method of preparing yacon tubers-based paste]. Patent 2631387. 2017 (In Russ.).
3. Dzantieva LB et al. Sposob prigotovlenija konservov "Ikra iz jakona" [Method to produce canned food "Yacon caviar"]. Patent 2619495. 2017 (In Russ.).
4. Lupenkov IM. Biohimicheskaja harakteristika kul'tury jakon (Polymnia sonchifolia) i ee promyshlennoe issledovanie: avtoreferat kandidata tehnicheskih nauk [Biochemical characteristics of yacon (Polymnia sonchifolia) and its industrial research]; thesis for a Candidate degree in Engineering. Moscow, 2001. 25 p. (In Russ.)
5. Tomaeva ZR. Biologo-hozjajstvennye osobennosti jakona v uslovijah RSO-Alanija i perspektivy ego ispol'zovanija dis. kand. biol. nauk [Biological and economic features of yacon in the conditions of RNO-Alania and prospects for its use]; thesis for a Candidate degree in Biology. Vladikavkaz, 2006. 141 p. (In Russ.)
6. Tomaeva ZR, Tsugkiev BG. Introdukcija jakona v Severnuju Osetiju [Introduction of yakon to North Ossetia]. Materials of the International Scientific and Practical Conference "Rational use of bioresources in the agro-industrial complex". Vladikavkaz: Gorskiy State Agrarian University, 2006. P. 179 (In Russ.).
7. Tomaeva ZR, Tsugkiev BG. Prakticheskoe primenenie kornevyh klubnej jakona [Practical application of yacon pips]. Materials of All-Russian Scientific and practical conference "New trends in solving AIC problems on the basis of modern resource-saving innovative technologies". Vladikavkaz, 2010. P. 276-278 (In Russ.).
8. Tyukavin GB. Jakon v Rossii - rezul'taty i perspektivy issledovanij [Yacon in Russia - results and prospects of research]. Reports of the Moscow Agricultural Academy. 2002. Issue 274. P. 438-443 (In Russ.).
9. Tyukavin GB. Optimizacija uslovij kul'tivirovanija pochek jakona in vitro/ introdukcija netradicionnyh i redkih sel'skohozjajstvennyh rastenij [Optimization of conditions for in vitro cultivating yacon buds / Introduction of unconventional and rare agricultural plants]. Materials of the III International Scientific and Production Conference. Penza, 2000. Vol. 1. P. 260-263 (In Russ.).
10. Tyukavin GB. Kul'tura kallusa jakona in vitro [In vitro yacon callus culture]. III International Scientific and Production Conference "Introduction of unconventional and rare agricultural plants": Materials. Penza, 2000. Vol. 1. P. 267-269 (In Russ.).
11. Tyukavin GB. Kul'tura tkanej v fitosanitarii Polymnia sonchifolia [Tissue culture in Polymnia sonchifolia phytosanitary]. Plant protection in the conditions of reforming the agro-industrial complex: economy, efficiency, environmental friendliness. Reports' thesis at All-Russian Plant protection congress. Saint Petersburg, 1995. P. 259-260 (In Russ.).
12. Tsugkieva VB, Gulueva DT. Soderzhanie pitatel'nyh veshhestv v biomasse jakona [The nutrient content in the yacon biomass]. Proceedings of Gorskiy State Agrarian University. Vladikavkaz, 2011. Vol. 48. Part 1. P. 117-118 (In Russ.).
13. Tsugkieva VB, Gulueva DT, Gobeev VN. Urozhajnost' zelenoj massy i klubnej jakona v RSO-Alanija [Productivity of green mass and yacon tubers in RNO-Alania]. Proceedings of Gorskiy State Agrarian University. 2012. Vol. 49. Parts 1-2. P. 393-394 (In Russ.).
14. Tsugkieva VB, Gulueva DT, Tsugkiev BG. Biohimicheskij sostav zelenoj massy i korneklubnej jakona v RSO-Alanija [Biochemical composition of the green mass and yacon pips in RNO-Alania]. Proceedings of Gorskiy State Agrarian University. 2012. Vol. 53. Part 4. P. 218-223 (In Russ.).
Authors
Tsugkieva Valentina B., Doctor of Agricultural Sciences, Professor,
Tsugkiev Boris G., Doctor of Agricultural Sciences, Professor,
Dzantieva Larisa B., Candidate of Biological Sciences
Gorsky State Agrarian University,
37, Kirov str., Vladikavkaz, the Republic of North Ossetia - Alania, 362040, 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.



Sergeeva P.V., Nikolaeva Yu.V., Tarasova V.V.Soy protein structurants as a prospect for the development of vegeta-rian sausage

P. 68-70 Key words
vegetarian sausage, soy protein isolate, soy protein concentrate, rheological properties, organoleptic qualities, gelation, hydration, solubility, solution viscosity

Abstract
At the moment, there is an increase in consumer interest in vegetarian products. Ethical and environmental considerations, religious beliefs, and health conditions can be the main reasons for avoiding meat products. In connection with the growing interest of consumers in vegetarian products, the creation of sausages based on vegetable raw materials is relevant and significant. In this work, studies have been carried out on the possibility of using soy protein isolate and concentrate as an analogue for replacing raw meat in sausage, which has a high biological value and similar rheological qualities. The content of total protein and amino acids in high-protein soy products was considered, due to which it was possible to reveal that both samples in their composition have a high content of protein, as well as all amino acids, including essential ones, contained in meat. The functional qualities of soy protein isolate and concentrate, such as gelling ability, hydration, solubility, viscosity of aqueous solutions in various concentrations and at different temperatures, were experimentally studied. Studies have shown that soy protein isolate is more preferable for the development of vegetarian sausages. Soy Protein Isolate is superior to soy concentrate in total protein content, which increases its biological value. Soy isolate has shown a great ability to gel formation, hydration, and the formation of viscous solutions, which contributes to the formation of better rheological properties, facilitates the technological process during preparation, and also provides less losses during heat treatment and storage. In addition, soy protein isolate has been found to be more neutral in taste and odor, which will facilitate the development of desirable organoleptic qualities in vegetarian sausage.

References
1. Tabakov NA, Tjurina LE. Ispol'zovanie i pererabotka soi: uchebnoe posobie [Use and processing of soybeans: a tutorial]. Krasnojarsk: KrasGAU, 2008. 90 p. (In Russ.)
2. GOST 10846-9 Zerno i produkty ego pererabotki. Metod opredelenija belka [GOST 10846-9 Grain and products of its processing. Protein determination method]. Moscow: Standartinform, 2009. 8 p. (In Russ.)
3. Internet-izdanie Recycle "Kak svjazany veganstvo i zashhita okruzhajushhej sredy" [Internet edition Recycle "How veganism and environmental protection are connected"] [Electronic resource]. Access mode: https://recyclemag.ru/article/svyazani-veganstvo-zaschita-okruzhayuschei-sredi (In Russ.).
4. Sajt gotovye obzory rynkov Businesstat "Analiz rynka produktov dlja veganov v Rossii v 2016-2020 gg." [Site of ready-made reviews of the Businesstat markets "Analysis of the market for vegan products in Russia in 2016-2020" [Electronic resource]. Access mode: https://businesstat.ru/catalog/id76247 (In Russ.).
Authors
Sergeeva Polina V., graduate student,
Nikolaeva Yulia V., Candidate of Technical Sciences,
Tarasova Veronika V., Candidate of Technical Sciences
Moscow State University of Food Production,
11, Volokolamskoe highway, Moscow, 125080, 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.



HEALTHY NUTRITION

Landikhovskaya A.V., Tvorogova A.A., Kazakova N.V.The use of glucose-fructose syrups in ice cream without sucrose with the low contents of fat

P. 71-74 Key words
glycemic index, ice cream, enrichment, cryoscopic temperature, inulin, whey protein concentrate

Abstract
Developing a compositional content of low-fat ice cream without sucrose with the low glycemic index by changing the carbohydrate part of the product preserving quality indices of traditional ice cream was the aim of the study. The compositional content of ice cream with replacement of sucrose at sweetness with glucose-fructose syrup (GFS) had been developed to achieve this purpose. The replenishment of the missing dry substances was carried out by using a concentrate of whey proteins or food fibers. It allowed reducing the amount of added sugar by 10 %, the calorie content of ice cream with whey proteins by 12 % and with inulin by 15 %, as glycemic index decreased by 1.5 and 1.8 times respectively. The research of quality indices of the experimental lots of ice cream was carried out also with the help of modern rheological and microstructural methods. It was determined that by replacement of sucrose with GFS, the cryoscopic temperature of the mixture decreased by 0.83 °С. The proportion of ice crystals in size of 0 to 35 ?m in the control sample was 82 %, in the samples with GFS 83 %, which shows a high dispersion of these structural elements. The compositional content of functional low-fat and sucrose-free ice cream enriched with protein or food fiber, with low glycemic index has been developed and experimentally substantiated as the result of study.

References
1. Tvorogova AA, Shobanova TV, Landihovskaja AV, Zakirova RR. Sovershenstvovanie kompozicionnogo sostava i struktury molochnogo morozhenogo [Improving the composition and structure of milk ice cream]. Tehnika i tehnologija pishhevyh proizvodstv [Technique and Technology of food production]. 2018. Vol. 48. No. 2. P. 109-116 (In Russ.). https://doi.org/10.21603/2074-9414-2018-2-109-116.
2. Douglas Kinghorn A, Chin Y-W, L Pan Y-W, Jia Z. Natural Products as Sweeteners and Sweetness Modifiers. Comprehensive Natural Products. 2010. II. P. 269-315. https://doi.org/10.1016/b978-008045382-8.00077-0
3. Harastani R, James LJ, Walton J, Woolley E. Tackling obesity: A knowledge-base to enable industrial food reformulation. Innovative Food Science & Emerging Technologies. 2020. 102433. https://doi.org/10.1016/j.ifset.2020.102433
4. Soukoulis C, Tzia C. Grape, raisin and sugarcane molasses as potential partial sucrose substitutes in chocolate ice cream: A feasibility study. International Dairy Journal. 2018. No. 76. P. 18-29. https://doi.org/10.1016/j.idairyj.2017.08.004
5. Landihovskaja AV, Tvorogova AA, Kazakova NV, Gurskij IA. Vlijanie tregalozy na dispersnost' kristallov l'da i konsistenciju nizkozhirnogo morozhenogo [The effect of trehalose on the dispersion of ice crystals and the consistency of low-fat ice cream]. Tehnika i tehnologija pischevyh proizvodstv [Technique and Technology of food production]. 2020. Vol. 50. No. 3. P. 450-459 (In Russ.). https://doi.org/10.21603/2074-9414-2020-3-450-459.
6. Whelan AP, Vega C, Kerry JP, Goff HD. Physicochemical and sensory optimisation of a low glycemic index ice cream formulation. International Journal of Food Science & Technology. 2008. No. 43 (9). P. 1520-1527. https://doi.org/10.1111/j.1365-2621.2007.01502.x
7. Moriano ME, Alamprese C. Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study. LWT. 2017. No. 75. P. 329-334. https://doi.org/10.1016/j.lwt.2016.08.057
8. PintorJardinesa A, Arjona-Romanb JL, Severiano-Perezc P, Totosaus-Sanchezd A, Fiszmane S, Escalona-Buendiaa HB. Agave fructans as fat and sugar replacers in ice cream: Sensory, thermal and texture properties. Food Hydrocolloids. 2020. Vol. 108. 106032. https://doi.org/10.1016/j.foodhyd.2020.106032
9. Keim NL, Stanhope KL, Havel PJ. Fructose and High-Fructose Corn Syrup. Encyclopedia of Food and Health. 2016. P. 119-124. https://doi.org/10.1016/b978-0-12-384947-2.00333-0
10. Kilara A, Vaghela MN. Whey proteins. Proteins in Food Processing. 2018. P. 93-126. https://doi.org/10.1016/b978-0-08-100722-8.00005-x
11. Sarafanova LA. Sovremennye pischevye ingredienty. Osobennosti primenenija [Modern food ingredients. Application features]. Saint Petersburg: Professiya, 2009. 208 p. (In Russ.)
12. Ferreira SM, Capriles VD, Conti-Silva AC. Inulin as an ingredient for improvement of glycemic response and sensory acceptance of breakfast cereals. Food Hydrocolloids. 2021. Vol. 114. 106582. https://doi.org/10.1016/j.foodhyd.2020.106582
Authors
Landikhovskaya Anna V., graduate student,
Tvorogova Antonina A., Doctor of Technical Sciences,
Kazakova Nataliya V., Candidate of Technical Sciences
All-Russian Scientific Research Institute of Refrigeration Industry - Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
12, Kostykova str., Moscow, 127422, 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.



Shterman S.V., Sidorenko M.Yu., Sidorenko Yu.I., Shterman V.S., Chebotareva N.I.On the role of sports nutrition in modern sports and society

P. 75-79 Key words
sports nutrition prevalence, sports nutrion goals, individual and team sports, side effects, doping, knowledge upgrading

Abstract
Sports nutrition nowadays is an indivisible alloy, representing in practice the implementation of modern achievements in sports physiology by using specially developted food products with a strictly scientifically formed composition. The purpose of this article was to assess the prevalence of sports nutrition products among various groups of athletes and general population; identifying the main goals that consumers set for themselves in this case; analyzing of the product dynamics on the market; establishing motivating factors that influence consumers behavior and forecasting directions of further sports nutrition development. The share of athletes of various levels using sports nutrition products in different countris of the world currently estimates from 48 to 81 %. The main goals of their consumption are comsidered to increase the level of athletics performance; improve health; accelerate the recovery process after training and competion; improve appearance and reduce the probability of sports injuries. The prevalence, consuption and variety of sports nutrition products used increase with the growth athletes` sports qualification. Due to the fact that individual sports disciplinces impose more stringent physological requirements on their participants compared to team sports, the prevalence of sports nutrition among athletes in individual sports is higher than in team sports. The data of studies indicate the urgent need, in order to ensure the proper effectiveness of the sports nutrition consumption and to avoid the occurance of undesirable side effects, of the carring out continuous knowledge upgrading of athletes, team leaders and accompaning medical personal in the field of theory and practice of sports nutrition.

References
1. Baltazar-Martins G, Brito de Souza D, Aguilar-Mavarro M et al. Prevalence and patterns of dietary supplement use in elite Spanish athlets. Journal of the International Society of Sports Nutrition. 2019. Vol. 16. P. 30.
2. Jovanov P, Dordic V, Obradovic B et al. Prevalence, knowledge and attitudes towards using sports supplements among young athletes. Journal of International Society of Spoets Nutrition. 2019. Vol. 16. P. 27.
3. Knapik JJ, Steelman RA, Hoedebecke SS et al. Prevalence of dietary supplement use by athletes: systematic review and meta-ahalysis. Sports Medicine. 2016. Vol. 46. P. 103-123.
4. Shterman SV, Sidorenko M Yu, Shterman VS, Sidorenko Yu I. "Sportivnye" batonchiki dlya sporta i sovremennoj zhizni [Sports bars for sports and modern life]. Pischevaya promyshlennost' [Food industry]. 2017. No. 9. P. 56-59 (In Russ.).
5. Shterman S, Sidorenko M Yu, Shterman VS, Sidorenko Yu I. Zameniteli pitaniya dlya sportsmenov i ne tol'ko [Nutritional substitutes for athletes and more]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 3. P. 60-63 (In Russ.).
6. Wardenaar FC, van den Dool R, Seelen I. Self-reported use and reasons among the general populatuion for using sports nutrition products and dietary supplements. Sports (Basel), 2016. Vol. 4. No. 2. P. 33.
7. Shterman SV, Sidorenko MYu. Tajny pishchevyh predpochtenij, ili Pochemu my edim to, chto edim? [Secrets of feeding habits or why do we eat what we eat?]. Moscow: Maska, 2020. 200 p. (In Russ.)
8. Shterman SV, Sidorenko MYu, Shterman VS et al. Analiz osobennostej potrebitel'skogo povedeniya i potrebitel'skih predpochtenij na rynke sportivnogo pitaniya [Analysis of the characteristics of consumer behavior and feeding habits in the sports nutrition market]. Pishchevaya promyshlennost' [Food industry]. Part I: 2012. No. 11. P. 68-70. Part II: 2012. No. 12. P. 68-71 (In Russ.).
9. Ziegler PJ, Nelson JA, Jonnalagadda SS. Use of dietary supplements by elite figure skaters. International Journal of Sport Nutrition and Exercise Metabolism. 2003. Vol. 13. P. 266-276.
10. Erdman KA, Fung T, Reimer RA. Enfluence of performance level on dietary supplement in elite Canadian athlets. Medicine and Science in Sports and Exercise. 2006. Vol. 38. No. 2. P. 349-356.
11. Giannopoulou I, Noutsos K, Apostolidis N et al. Performance level affects the dietary supplement intake of both individual and team sports athletes. Journal of Sports Science & Medicine. 2013. Vol. 12. No. 1. P. 190-196.
12. Erdman KA, Fung TS, Reimer RA. Influence of performance level on dietary supplementation in elite Canadian athletes. Medicine and Science in Sports and Exercise. 2006. Vol. 38. P. 349-356.
13. Vinnikov D, Romanova Zh, Dushpanova A et al. Prevalence of supplement use in recreatiomally active Kazakhstan university students. Journal of the International Society of Sports Nutrition. 2018. Vol. 15. P. 16.
14. Petrczi A, Naughton DP, Pearce G et al. Nutritional supplement use by elite young athletes: fallacies of advice regarding efficacy. Journal of the International Society of Sports Nutrition. 2008. Vol. 5. P. 22.
15. Shterman SV, Produkty sportivnogo pitaniya [Sports nutrition products]. Moscow: Stolica, 2017. 482 p. (In Russ.)
16. Petroczi A, Naughton D, Mazanov J et al. Limited agreement exists between rationale and practice in athletes` supplement use for maintenance of health: a retrospective study. Nutrition Journal. 2007. Vol. 6. No. 6. P. 34.
17. Dascombe BJ, Karunaratna V, Cartoon J et al. Nutritional supplementaion habits and perceptions of elite athletes within state-based sporting institute. Journal of Science and Medicine in Sport. 2010. Vol. 13. No. 2. P. 274-280.
18. Wardenaar FC, Seelen IJ, van Dijk J-W et al. Nutritional supplement use by Dutch elite and sub-elite athletes: does receiving dietary counseling make a difference? International Journal of Sport Nutrition and Exercise Metabolism. 2017. Vol. 27. No. 1. P. 32-42.
Authors
Shterman Sergey V., Doctor of Technical Sciences,
Sidorenko Mikhail Yu., Doctor of Technical Sciences,
Sidorenko Yuriy I., Doctor of Technical Sciences, Professor
Limited liability company "GEON",
1, Obolenskoe highway, urban settlement Obolensk, Serpukhov district, Moscow region, 142273, This email address is being protected from spambots. You need JavaScript enabled to view it.
Shterman Valery S., Candidate of Chemical Sciences
Moscow State University of Food productions,
11, Volokolamskoe highway, Moscow, 125080
Chebotareva Natalya I.
M.V. Lomonosov Moscow State University,
1, Lenin Hills, Moscow, 119991, This email address is being protected from spambots. You need JavaScript enabled to view it.



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Butkovsky V.A., Ilyina O.A. Confectionery industry in Russia. Opportunities and Challenges 2021

State support and development of FMCG in Russia were discussed at the Catman Russia 2021 forum in Skolkovo

Ermolaeva G.A. Essen Production AG JSC is the leader in jam production in Russia