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Rambler's Top100

Food processing Industry №4/2021

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


Frolova Yu.V., Sobolev R.V., Kochetkova A.A.Research of cookies with modified fat component

P. 8-11 Key words
oleogels, structured edible oils, food products, cookies, trans fatty acids, beeswax

Research on oleogels or structured edible oils has recently become a promising area of research for the creation of healthy food products with a reduced content of saturated and trans-isomer fatty acids. Solid fats, being sources of saturated and trans-isomeric fatty acids in food products, can potentially be replaced with oleogels while maintaining consumer characteristics. To establish the prospects of using oleogels as an alternative to the fatty component in cookies, model batches of cookies were made in laboratory conditions at the Federal Research Center of Nutrition, Biotechnology and Food Safety. As a result of the studies, it was shown that direct replacement of solid fat in cookies with liquid edible oil leads to the formation of dough with excessive crumbliness and increased separation of the oil component, which will directly affect organoleptic and structural characteristics of the product. We have found that structuring the liquid butter and using it to replace solid fat results in comparable characteristics of butter cookies and oleogel cookies. We carried out a descriptor-profile analysis of cookies, during which we identified characteristics that affect the difference in the perception of samples based on butter and oleogel. It was found that the differences in perception between the studied samples are due to the expression of the following descriptors: creamy flavor, fatty flavor, and texture. Based on the results obtained, it is possible to judge the prospects of using oleogels as an alternative to the fat component in biscuits; however, for the practical implementation of new development, scientific research is needed on the effect of consumption of oleogels and food products containing them on human health.

1. Devi A, Khatkar BS. Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review. Journal of food science and technology. 2016. Vol. 53. No. 10. P. 3633-3641.
2. Pareyt B, Delcour JA. The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical reviews in food science and nutrition. 2008. Vol. 48. No. 9. P. 824-839.
3. Hwang HS, Fhaner M, Winkler-Moser JK, Liu SX. Oxidation of fish oil oleogels formed by natural waxes in comparison with bulk oil. European Journal of Lipid Science and Technology. 2018. Vol. 120. No. 5. P. 1700378.
4. Kochetkova AA, Sarkisyan VA, Kodentsova VM, Frolova YuV, Sobolev RV. Pischevie oleogeli: svoistva i perspektivy ispol'zovaniya [Food oleogels: properties and prospects of use]. Pischevaya promyshlennost' [Food industry]. 2019. No. 8. P. 30-35 (In Russ.).
5. Puscas A, Muresan V, Socaciu C, Muste S. Oleogels in Food: a review of Current and Potential Applications. Foods. 2020. Vol. 9. No. 1. P. 70.
6. Cabrera S, Rojas J, Moreno A. Oleogels and their contribution in the production of healthier food products: The fats of the future. Journal of Food and Nutrition Research. 2020. Vol. 8. P. 172-182.
7. Mert B, Demirkesen I. Evaluation of highly unsaturated oleogels as shortening replacer in a short dough product. LWT-Food Science and Technology. 2016. Vol. 68. P. 477-484.
8. Frolova YuV, Sobolev RV. Oleogeli kak perspektivnoe syr'e dlya konditerskikh i khlebobulochnykh izdeliy [Oleogels as a perspective raw material for confectionery and bakery products]. Pishchevye tekhnologii budushchego: innovatsionnye idei, nauchnyi poisk, kreativnye resheniya: sbornik materialov [Food technologies of the future: innovative ideas, scientific search, creative solutions. Collection of materials]. Moscow, 2020. P. 74-78 (In Russ.).
9. Amoah C, Lim J, Jeong S, Lee S. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replace. LWT. 2017. Vol. 86. P. 430-437.
10. Doan CD, To CM, De Vrieze M, Lynen F, Danthine S, Brown A, Patel AR. Chemical profiling of the major components in natural waxes to elucidate their role in liquid oil structuring. Food Chemistry. 2017. Vol. 214. P. 717-725.
11. Ghotra BS, Dyal SD, Narine SS. Lipid shortening: a review. Food Research International. 2020. Vol. 35. No. 10. Ð. 1015-1048.
12. Sobolev RV, Frolova YuV, Sarkisyan VA. Pcheliniy vosk kak strukturoobrazovatel' pishchevykh oleogelei [Beeswax as a structurant for food oleogels]. Osnovy zdorovogo pitaniya i puti profilaktiki alimentarno-zavisimykh zabolevanii. Materialy II shkoly molodykh uchenykh [Fundamentals of healthy eating and ways to prevent food-related diseases. Materials of the II school of young scientists.]. Moscow, 2019. P. 103-105 (In Russ.).
13. Pehlivanoglu H, Ozulku G, Yildirim RM, Demirci M, Toker OS, Sagdic O. Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake. Journal of food processing and preservation. 2018. Vol. 42. No. 6. P. e13621.
Frolova Yuliya V., Candidate of Technical Sciences,
Sobolev Roman V., graduate student,
Kochetkova Àlla À., Doctor of Technical Sciences, Professor
Federal Research Centre of Nutrition, Biotechnology and Food Safety,
2/14, Ust'inskiy passage, Moscow, 109240, 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.

Dolgosheva E.V., Romanova T.N., Korosteleva L.A., Baimishev R.H.Influence of the season on the technological properties of milk and quality of sweet-cream butter

P. 12-15 Key words
seasonality, milk, oil, quality, fat, heat resistance

Research on determining the optimal direction of milk processing, depending on the season of the year, is relevant for specific farms in the conditions of unregulated milk pricing. One of the most popular products of milk processing is butter. The research was conducted in the conditions of the Golushkov A.K. farm in the Samara region. The largest mass fraction of fat in milk was observed in animals in autumn, when it was 3.99 %. This value is 0.11 % higher than that of spring milk and 0.07 % higher than that of summer milk. It was found that the highest cream yield was observed in the autumn period, which is due to the high fat content in milk in these months. The degree of use of milk fat in milk separation ranged from 98-99 %. Faster formation of oiled grain occurred when churning in the summer months-in 26.2 minutes. The acidity of the oil changes slightly under the influence of the season. The thermal stability of the oil varied markedly by season, with its highest value recorded in winter, when it was 0.8 units. Butter from milk obtained in the winter and autumn months is more resistant to storage. The highest overall rating for organoleptic quality indicators was received by the oil produced in the summer period - 17 points. The highest profit from processing 100 kg of whole milk into sweet butter and the highest level of profitability (37.2 %) were obtained in the autumn period.

1. GOST 32261-2013 Maslo slivochnoe. Tekhnicyeskie usloviya (s Popravcami) [State standard 32261-2013 butter technical specifications (as Amen-ded)]. Available from: http://docs.cntd.ru/document/1200107359 (In Russ.).
2. Baimisheva DS, Sukhova IV, Levin AS. Potrebitel'skie svoystva i kachestvo slivochnogo masla [Consumer properties and quality of butter]. Vklad molodyh uchyonyh v agrarnuyu nauku. Materialy Mejdunarodnoy nauchno-prakticheskoy konferencii [Contribution of young scientists to agricultural science. Materials of the International scientific and practical conference]. Samara SAA, 2015. P. 587-590 (In Russ.).
3. Gorbatova KK, Gun'kova PI. Khimiya i fizica moloka i molochnyh productov [Chemistry and physics of milk and dairy products]. Saint Petersburg, 2012. 336 p. (In Russ.)
4. Dmitriev AD, Trofimova NV. Problemy ispol'zovaniya principov HASSP pri proizvodstve sladkoslivocynogo masla "Kpest'yanskoe" [The problem of the use of the HACCP principles in the production of sweet-cream butter "Krest'yanskoe"]. Vestnik Rossiyskogo universiteta cooperacii [Bulletin of the Russian University of cooperation]. Cheboksary, 2015. No. 1 (19). P. 39-42 (In Russ.).
5. Loginov VA, Linkevich ET, Majorov AA. Sezonnost' v proizvodstve moloka [Seasonality in milk production]. Syrodelie i maslodelie [Cheese and butter ma-king]. 2018. No. 5. P. 34-36 (In Russ.).
6. Shvaratsky V. Dve storony sezonnosti proizvodstva moloka [Two sides of seasonality of milk production]. Agrarnaya economika [Agrarian economy]. 2017. No. 10 (269). P. 42-49 (In Russ.).
Dolgosheva Elena V., Candidate of Agricultural Sciences,
Romanova Tat'yana N., Candidate of Agricultural Sciences,
Korosteleva Lidiya A., Candidate of Agricultural Sciences,
Baimishev Rinat H., Candidate of Technical Sciences
Samara State Agrarian University,
2, Uchebnaya str., Village Ust'-Kinel'skiy, Samara region, 446442, 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.

Vasyukova A.T., Tonapetyan T.A., Kulikov D.À., Sharova T.N.Influence of oil extracts of estromasal crops and mushrooms on the formation of sensory characteristics of fish mince

P. 16-20 Key words
formation, sensory characteristics, minced fish, food additives, structure, emulsion functional products, oil extracts

Basic information on the functional properties of fishy combined mince, developed on the basis of a combination of animal and plant products in a specialized product. This reciprocal addition of the formulation with various components allows to create a model functional mince and products based on it, most appropriate to the needs of the body in food and biological value. Foods with functional properties are timely, and their development is relevant. The aim of scientific research was to form the sensory characteristics of fish mince by making oil extracts of estromasal crops and mushrooms. The objects of research in the development of the formulation and technology of model fish mince were: mintai, wheat bread from flour of the highest grade, oil extract of coriander, juniper and dried mushrooms, and as a biologically active additive used "Moby Luxury Universal". Plasticizing additive and taste-aromatic substances formed a complex sensory characteristic. The use of plant-based additives can reduce the sharp fish smell, stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic performance of the finished product, as well as create a characteristic flavor range of freshly caught fish and fragrant products from it.

1. Zhuravleva SV, Bojcova TM, Prokopec ZHG, Zhuravleva AV. Vliyanie biomodifikacii na organolepticheskie pokazateli myshechnoj tkani ryb [Effect of bio-modification on organoleptic performance of fish muscle tissue]. Vestnik KamchatGTU [Kamchat GTU]. 2018. No. 45. P. 37-42 (In Russ.).
2. Zhuravleva SV, Bojcova TM. Poluchenie funkcional'nyh produktov pitaniya s ispol'zovaniem Lbm. Acidophilum [Getting functional food using Lbm. Acidophilum]. Pishchevaya i morskaya biotekhnologiya: problemy i perspektivy: tezisy tret'ej mezhdunarodnoy nauchno-prakticheskoy konferentsii. Svetlogorsk [Food and marine biotechnology: problems and perspectives: the talking points of the third international. science-practical conference. Svetlogorsk]. 2008. Moscow: MAKS Press, 2008. P. 54 (In Russ.).
3. Biohimiya syr'ya. Glava 4. Ekstraktivnye azotistye veshchestva tkanej gidrobiontov [The biochemistry of rawmaterials. Chapter 4. Extractive nitrogen substances of hydrobiont tissues]. https://docviewer.yandex.ru/ (Date of Application: 29.03.2020) (In Russ.).
4. Semenov EV, Slavyanskij AA, Karamzin VA. Kolichestvennoe modelirovanie processa razdeleniya suspenzij v rotore fil'truyushchej centrifugi periodicheskogo dejstviya [A quantitative simulation of the process of separation of suspensions in the rotor of the periodic centrifuge filtering]. Himicheskoe i neftegazovoe mashinostroenie [Chemical and oil and gas engineering]. 2014. No 11. P. 7-10 (In Russ.).
5. Voskanyan KG, Krivova A Yu, Shaker TA. Vliyanie rezhimov predobrabotki rastitel'nogo syr'ya na effektivnost' ekstrakcionnyh processov [The impact of plant reprocessing regimes on the efficiency of extraction processes]. Global'nyj nauchnyj potencial [Global Scientific Potential]. 2013. P. 69-71 p. (In Russ.)
6. Vasyukova AT, Leonov OA, Zaharov VL, Vasyukov MV. Razrabotka i obosnovanie tekhnologii zharenyh na grile polufabrikatov. Monografiya [Develop and justify the technology of grilled semi-finished products]. Saarbrucken (Deutschland): Lambert Academic Publishing, 2016. 201 ð. (In Russ.)
7. Mogil'ny MP, Tutel'yan VA. Sbornik tekhnicheskih normativov - sbornik receptur na produkciyu dlya obuchayushchihsya vo vsekh obrazovatel'nyh uchrezhdeniyah na proizvodstvennyh predpriyatiyah i v uchebnyh zavedeniyah [Technical Standards Collection - a collection of recipes for students in all educational institutions in manufacturing plants and educational institutions]. Moscow: DeLi plyus, 2017. 544 p. (In Russ.)
8. Ivankin AN, Fadeev GN, Boldyrev VS, Proshina OP, Kulikovskij AV, Semenova AA, Nasonova VV. Vkuso-aromaticheskie komponenty pishchevyh receptur, formiruemye v prisutstvii bakterial'nyh kul'tur [Taste-aromatic components of food recipes, formed in the presence of bacterial cultures]. Izvestiya vuzov. Prikladnaya himiya i biotekhnologiya [The news of universities. Applied Chemistry and Biotechnology]. 2017. Vol. 7. No. 2. P. 124-136 (In Russ.).
9. Kustova SD. Spravochnik po efirnym maslam [Guide to essential oils]. Moscow, 1978. 175 p. (In Russ.)
10. Uvarovskaya DK. Efirnye masla dal'nevostochnyh vidov roda Juniperus L.: soderzhanie, sostav, ispol'zovanie [Essential oils of the Far Eastern species of juniperus L.: content, composition, use]; thesis of Candidate of Biological Sciences. Khabarovsk, 2008. 155 p. (In Russ.)
11. Vasyukova AT, Kononenko MÌ, Kulakov VG. Corrective targeted diets for personalized nutrition. Proceedings of the International Conference "Scientific research of the SCO countries: synergy and integration". Part 2 - Reports in English (September 16, 2020á Beijing, PRC). P. 159-164.
12. Dracheva LV, Zajcev NK, Zharikova OA, Vasyukova AT. Summarnaya antioksidantnaya aktivnost' rastitel'nyh ekstraktov [Total antioxidant activity of plant extracts]. Pishchevaya promyshlennost' [Food industry]. 2011. No. 9. P. 44-45 (In Russ.).
13. Pershakova TV, Vasyukova AT, Zhilina TS, Yakovleva TV, Puchkova VF, Fedorkina IA. Primenenie netradicionnogo syr'ya v recepturah kulinarnyh izdelij [The use of non-traditional raw materials in recipes of culinary products]. Izvestiya visshih uchebnyh zavedenij. Pishchevaya tekhnologiya [News of higher education institutions. Food technology]. 2011. No. 1 (319). P. 36-37 (In Russ.).
14. Froning GW and McKee SR. Mechanical separation of poultry meat and its use in products-Poultry meat processing. USA: Sams-CRC Press LLC, 2001.
15. Roberfroid MB. Global new on functional foods: European perspectives. British Journal Nutrition. 2002. Vol. 88. Suppl. 2. P. 133-138.
16. Vasyukova AT, Vasyukov MV. Impact on the quality of smoked fish products. Teacher. International Journal of Innovative Studies in Sciences and Engineering Technology. 2017. Vol. 3. Issue 8. Ð. 15-18. 17. Kabulov B, Kassymov S, Moldabaeva Z, Rebezov M, Zinina O, Chernyshenko Y, Arduvanova F, Peshcherov G, Makarov S, Vasyukova A. Developing the formulation and method of production of meat frankfurters with protein supplement from meat by-products. EurAsia Journal BioSciences. 2020. No. 14. P. 213-218.
Vasyukova Anna T., Doctor of Technical Sciences, Professor,
Tonapetyan Taronik A., graduate student,
Kulikov Dmitriy À., Candidate of Technical Sciences,
Vasilievich Natal'ya V., Candidate of Chemical Sciences,
Sharova Tamara N., Professor,
Yakunina Elena S., Candidate of Chemical Sciences
K.G. Razumovsky Moscow State University of Technology and Management (First Cossack University),
73, Zemlyanoy Val, Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Sidorenko M.Yu., Shterman S.V., Shterman V.S., Sidorenko Yu.I., Sidorenko A.Yu., Chebotareva N.I., Belova V.S.On the development of diets of sports and extreme nutrition, taking into account stress resistance

P. 22-27 Key words
stress, adaptive stress, basic nutrient diet, essential nutritional components, consumer preferences, type of temperament

The modern lifestyle is characterized by multiple stressful events. Stress has become, in fact, an everyday factor in the life of a modern individual. Despite the prevalence of this phenomenon, the methods of its prevention, overcoming and recovery from stress are insufficiently developed. A properly designed diet is one of the essential factors in the eliminating effect on the body in a stressful state. The aim of the work was to develop general principles for the formation of the diet of people in a state of stress in order to overcome it. The article proposes an algorithm for the design of stress and post-stress diets. Attention is drawn to the need for a personalized approach to the development of food rations for people under stress. One of the reliable tools for studying the effect of nutrients is to assess the influence of various epigenetic factors (including nutrigenomic ones) on the expression of alleles of genes encoding hereditary diseases. Favorable and unfavorable nutritional factors under stress are described. Recommendations are given on essential nutrients in a stress diet, which are necessary to maintain the body's homeostasis, as well as ways of forming a package of additional nutrients for their inclusion in a specialized diet. Methods for assessing group consumer preferences are described, as well as methods for assessing the type of consumer's temperament to take into account consumer preferences when designing a stress-resistant diet. The developed food rations must meet not only the objective needs of a person, but also correspond to his subjective preferences.

1. Shterman SV. Produkty sportivnogo pitaniya [Sports nutrition products]. Moscow: Stolica, 2017. 482 p. (In Rus.)
2. Normy fiziologicheskih potrebnostej v energii i pishchevyh veshchestvah dlya razlichnyh grupp naseleniya Rossijskoj Federacii [Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation]. Metodicheskie rekomendacii [Guidelines] MR (In Rus.).
3. [Electronic resource]. Mode of access: https://fitfan.ru/novichkam/795-bmr.html. (Date of access: 15.08.2020).
4. Seng K Ch, Seng HK. The success of the genome - wide association approach: a brief story of long struggle. European Journal of Human Genetics. 2008. Vol. 16. P. 554-564 (In Rus.).
5. Baranov VS, Baranova EV. Geneticheskij pasport - osnova aktivnogo dolgoletiya i maksimal'noj prodolzhitel'nosti zhizni [The genetic passport is the basis for active longevity and maximum life expectancy]. Uspekhi gerontologii [Advances in gerontology]. 2009. Vol. 22. No. 1. P. 84-91 (In Rus.).
6. Sokolova MV. Shkala ob'ektivnogo blagopoluchiya [Subjective well-being scale]. Yaroslavl', 1996. 21 p. (In Rus.)
7. Ingel FI, Revazova YuA, Prihozhan AM et al. Ocenka glubiny stressa i ee ispol'zovanie pri provedenii genetiko-toksikolo-gicheskih issledovanij na lyudyah [Assessment of the depth of stress and its use in carrying out genetic toxicological studies on humans]. Vestnik akademii medicinskih nauk [Bulletin of the Academy of Medical Sciences]. 1997. No. 7. P. 24-28 (In Rus.).
8. Ingel FI, Revazova YuA. Modifikaciya emocional'nym stressom mutagennyh effektov ksenobiotikov u zhivotnyh i cheloveka. Issledovaniya po genetike [Modification by emotional stress of mutagenic effects of xenobiotics of animals]. Release 12. Saint Petersburg: The Saint Petersburg University Publishing House, 1999. P. 86-103 (In Rus.).
9. Bodrov VA. Psihologicheskij stress: razvitie i preodolenie [Psychological stress: development and overcoming]. Moscow: Kogito-Centr, 2006. 281 p. (In Rus.)
10. [Electronic resource]. Mode of access: https://foodismedicine.ru/proteoliticheskie-fermenty/ (Date of access: 15.08.2020).
11. Gulyaeva TN, Sidorenko YuI, Lukin ND, Privalov VI. Izuchenie sostoyaniya svyazannoj vody v krahmalah razlichnogo proiskhozhdeniya metodom YAMR-spektroskopii protonov [Study of the state of bound water in starches of various origins by proton YAMR-spectroscopy]. Hranenie i pererabotka sel'hozsyr'ya [Storage and processing of agricultural raw materials]. 2015. No. 12. P. 32-36 (In Rus.).
12. Shterman SV, Sidorenko MYu, Chebotareva NI. Pishchevye sportivnye geli [Food sports gels]. Moscow: Maska, 2020. 114 p. (In Rus.)
13. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. Antioksidanty v sportivnom pitanii [Antioxidants in sports nutrition]. Pishchevaya promyshlennost' [Food industry]. Part I: 2019. No. 5. P. 60-64; Part II: 2019. No. 6. P. 30-34 (In Rus.).
14. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. Zhiry so srednej dlinoj uglerodnoj cerii v produktah lechebnogo, funkcional'nogo i sportivnogo naznacheniya [Fats with an average length of carbon cerium in products for medical, functional and sports purposes]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 12. P. 100-106 (In Rus.).
15. [Electronic resource]. Mode of access: https://studfile.net/preview/11636758/page:10/ (Date of access: 15.09.2020).
16. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. Zameniteli pitaniya dlya sportsmenov i ne tol'ko [Nutritional substitutes for athletes and not only]. Pishchevaya promyshlennost' [Food industry]. 2018. No. 3. P. 60-63 (In Rus.).
17. Shterman SV, Sidorenko MYu, Shterman VS, Sidorenko YuI. "Sportivnye" batonchiki dlya sporta i sovremennoj zhizni [Sports bars for sports and modern life]. Pishchevaya promyshlennost' [Food industry]. 2017. No. 9. P. 56-59 (In Rus.).
18. Sidorenko MYu. Personificirovannoe pitanie. Moscow: DeLi plyus, 2017. 192 p. (In Rus.)
Sidorenko Mikhail Yu., Doctor of Technical Sciences,
Shterman Sergey V., Doctor of Technical Sciences
Limited liability company "GEON",
village 1, Obolenskoe highway, Serpukhov district, Moscow region, 142279, 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 production,
11, Volokolamskoe highway, Moscow, 125080
Sidorenko Yuri I., Doctor of Technical Sciences, Professor
K.G. Razumosky Moscow State University of Technologies and Management,
73, Zemlyanoy Val str., Moscow, 109004, This email address is being protected from spambots. You need JavaScript enabled to view it.
Sidorenko Alecsey Yu., Candidate of Technical Sciences
Moscow region, Serpukhov district, village 1, Obolenskoe highway, Obolensk, 142279
Chebotareva Natalia 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.
Belova Valeria S.
Limited liability company "Shark Sport Promotion",
4, Kuntcevskya str., Moscow, 141351, This email address is being protected from spambots. You need JavaScript enabled to view it.

Khamaganova I.V., Namsaraeva Z.M., Fedorova T.Ts. Improving a popular dish of Buryat-Mongolian cuisine

P. 28-31 Key words
meat, offal, lamb, semi-finished meat products, buuz, national cuisine, consumer properties, nutritional value

The high quality and safety of meat and meat products produced in Buryatia are widely known outside the region and the country. Thus, the Republic of Buryatia announced several products for the first national competition of regional gastronomic brands "Tastes of Russia", including buzy and Borgoy meat (mutton). Buuz entered the TOP-3 brand products-winners of the all-Russian vote. The article presents the recipes for the famous Buryat-Mongolian cuisine brand dish - buuz. It was revealed that meat obtained from the slaughter of grass-fed small ruminants and grazing in region is a good raw material for buuz. The use of valuable offal of I and II categories allowed to increase the assortment line of the popular dish. It has been established that when slaughtering and cutting mutton, up to 2/3 of the mass falls on the share of incidental raw materials. It is shown that for the preparation of meat filling it is possible to use other types of meat and offal, which will not only make it possible to produce high-quality and safe products, but also to solve the problem of complex and waste-free production.

1. Damdinzhapova O. Burjat-mongol'skaja kuhnja. 200 receptov [Buryat-Mongolian cuisine. 200 recipes: collection]. Ulan-Ude, 2018, 240 ð. (In Russ.)
2. Giro TM. Effektivnie tehnologii proizvodstva i pererabotki baraniny: monografija [Effective technologies for the production and processing of mutton: monograph]. LAP LAMBERT, 2012, 320 ð. (In Russ.)
3. Uzakov JaM, Taeva AM, Kozhahieva MO, Kaldarbekova MA et al. Himicheskij sostav i biologicheskaja cennost' nacional'nyh izdelij iz baraniny [Chemical composition and biological value of national lamb products]. Mjasnaja promyshlennost' [Meat industry], 2018. No. 10. P. 28-31 (In Russ.).
4. Khamiruev TN, Volkov IV, Bazaron BZ. Proizvodstvo baraniny v stepnoj zone Zabajkal'ja: uchebnoe posobie [Lamb production in the steppe zone of Transbaikalia: textbook manual]. Chita: Chitinskaja gorodskaja tipografija, 2019, 90 p. (In Russ.)
5. Himicheskij sostav rossijskih pishhevyh produktov: spravochnik [The chemical composition of Russian food products: a reference book]; edited by I.M. Skurihin, Corresponding Member, Professor, and V.A. Tutel'jan, Academician of RAS, Professor. Moscow, DeLi print, 2002, 236 p. (In Russ.)
6. ITS 43-2017 Uboj zhivotnyh na mjasokombinatah, mjasohladobojnjah, pobochnye produkty zhivotnovodstva [ITS 43-2017 Slaughter of animals at meat processing plants, meat slaughterhouses, animal by-products] (In Russ.).
7. Khamaganova IV, Cyrendorzhieva SV, Badmaeva II, Khajdapov BA, Namsaraeva ZM, Khanturgaeva VA. Nacional'naja kuhnja Burjatii. Bljuda iz baraniny: uchebnoe posobie [National cuisine of Buryatia. Lamb dishes: textbook manual]. Ulan-Ude: VSGUTU, 2020, 72 ð. (In Russ.)
8. Namsaraeva ZM, Kopylova N, Khamagano-va IV. Produktovye innovacii burjatskoj nacional'noj Kuhni [Product innovations of the Buryat national cuisine]. Sovremennye dostizhenija biotehnologii. Tehnika, tehnologii i upakovka dlja realizacii innovacionnyh proektov na predprijatijah pishhevoj i biotehnologicheskoj promyshlennosti [Modern achievements of biotechnology. Equipment, technologies and packaging for the implementation of innovative projects at food and biotechnological enterprises (in two volumes)]. Pyatigorsk: North Caucasus Federal University publishing house, 2020. P. 65-65 (In Russ.).
9. Ob utverzhdenii regional'noj programmy Respubliki Burjatija "Ukreplenie obshhestvennogo zdorov'ja naselenija v Respublike Burjatijana 2020-2024 gody" [On the approval of the regional program of the Republic of Buryatia "Strengthening public health of the population in the Republic of Buryatia for 2020-2024"]. Postanovlenie Pravitel'stva Respubliki Burjatija ot 11 aprelja 2020 goda ¹ 189 [Resolution of the Government of the Republic of Buryatia dated April 11, 2020. No. 189] (In Russ.).
10. Strategiya social'no-ekonomicheskogo razvitija Respubliki Burjatija na period do 2035 goda [Strategy of socio-economic development of the Republic of Buryatia for the period up to 2035]. (adopted by the People's Khural of the Republic of Buryatia on February 28, 2019) (In Russ.).
Khamaganova Inga V., Doctor of Technical Sciences,
Namsaraeva Zorigma M., Candidate of Technical Sciences,
Fedorova Tuyana Ts., Candidate of Technical Sciences
East Siberia State University of Technology and Management,
40B, Kluchevskaya str., Ulan-Ude, Russia, 670013, 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.


Klochkova I.S., Maslennikova E.V.The use of non-traditional raw materials in the development of recipes for bakery products

P. 32-35 Key words
bread, bakery products, wheat flour, corn flour, eggshells, calcium citrate, calcium, non-traditional raw materials, fermentation

Bakery products are traditionally made from wheat flour. To expand the assortment and increase the nutritional value of bread, non-traditional raw materials of animal and vegetable origin are used. The purpose of the work is to develop a recipe and technology for bread with the addition of corn flour and calcium citrate obtained from eggshell. The work was carried out at Far Eastern State Technical Fisheries University. The prototypes of bread were baked in a sponge way. Corn flour was introduced at the stage of dough preparation. Eggshells were added to bread at the dough kneading stage in the form of calcium citrate, which was obtained by treating the eggshells with citric acid. The authors have developed a recipe and technology for bread with the addition of corn flour and calcium citrate of 10 % and 1.6 % of the total weight of flour, respectively. It has been found that the organoleptic properties of bread change significantly with an increase in the content of corn flour in the recipe, and pecific features of the corn bread. Bread with a 10 % corn flour of the total mass has the most optimal organoleptic properties and is recommended to be mass produced. The content of 1.6 % calcium citrate from the total weight of the flour does not significantly affect the properties of the dough, and its addition leads to a fivefold calcium content increase compared to bread from wheat flour. The obtained bread has excellent organoleptic and physico-chemical characteristics. The shelf life of the bread is 48 hours. The new type of bread can be recommended for the nutrition of all groups of the population.

1. Klochkova IS, Davidovich VV. Tehnologija hlebobulochnyh izdelij s ispol'zovaniem beloksoderzhashhego rastitel'nogo syr'ja [Technology of bakery products with use of raw material containing protein]. Nauchniy jurnal Dal'ribvtuza [Scientific Journal of the Far Eastern State Technical Fisheries University]. 2018. No. 3. P. 62-67 (In Russ.).
2. Maceichik IV, Karpacheva SM, Tkach AN, Suvorova EA. Ispol'zovanie kompleksnyh dobavok iz prirodnogo syr'ja pri razrabotke receptur hlebobulochnyh izdelij [Use of complex natural additives for the development of new bakery recipes]. Izvestiya vuzov. Prikladnaya himiya i biotehnologiya [Proceedings of universities. Applied chemistry and biotechnology]. 2018. Vol. 8. No. 4. P. 158-165 (In Russ.).
3. Ayrumyan VYu, Sokol NV, Olkhovatov EA. Himicheskij sostav produktov pererabotki zerna risa i kukuruzy dlja povyshenija pishhevoj i biologicheskoj cennosti hlebobulochnyh izdelij [Chemical composition of grain processing products rice and corn to increase the nutritional and biological value of bakery products]. Polzunovskiy vestnik [Polzunovsky bulletin]. 2020. No. 3. P. 3-10 (In Russ.).
4. Vinogradova AG "Zdorovaja" kost' kak pokazatel' deficita kal'cija [Healthy bone as an index of calcium deficiency]. Smolenskiy meditsinskiy al'manah [Smolensk medical almanac]. 2017. No. 1. P. 62-65 (In Russ.).
5. Matseychik IV, Sapozhnikov AN, Lomovsky IO, Tkach AN, Suvorova EA. Hlebobulochnye izdelija funkcional'nogo naznachenija, obogashhennye kal'ciem [Bakery products of functional purpose enriched by calcium]. Tehnologiya i tovarovedenie innovatsionnih pischevih produktov [Technology and merchandising of the innovative foodstuff]. 2017. No. 5 (46). P. 38-44 (In Russ.).
6. Gromova OA, Torshin IYu, Pronin AV, Egorova EYu, Volkov AYu. Differencirovannyj podhod k vyboru rastvorimyh kal'cievyh preparatov vtorogo pokolenija [Differentiated approach to the selection of second-generation soluble calcium preparations]. Lechaschiy Vrach [Therapist]. 2014. No. 11. P. 60 (In Russ.).
7. Ershov PS. Sbornik receptur na hleb i hlebobulochnye izdelija [Collection of receptors for bread and bakery products]. Saint Petersburg, 2019. 190 p. (In Russ.)
8. Lesnyak OM, Nikitinskaya OA, Toroptsova NV, Belaya ZhE, Belova KYu, Bordakova EV, Gilmanov AZh, Gurkina EYu, Dorofeikov VV, Ershova OB, Zazerskaya IE, Zotkin EG, Karonova TL, Marchenkova LA, Nazarova AV, Pigarova EA, Rozhinskaya L Ya, Safonova YuA, Skripnikova IA, Shirinyan LV, Yureneva SV, Yakushevskaya OV. Profilaktika, diagnostika i lechenie deficita vitamina D i kal'cija u vzroslogo naselenija Rossii i pacientov s osteoporozom (po materialam podgotovlennyh klinicheskih rekomendacij) [The prevention, diagnosis, and treatment of vitamin D and calcium deficiencies in the adult population of Russia and in patients with osteoporosis (according to the materials of prepared clinical recommendations)]. Nauchno-prakticheskaya revmatologiya [Scientific and practical rheumatology]. 2015. No. 4. P. 403-408 (In Russ.).
Klochkova Irina S., Candidate of Technical Sciences
Far Eastern State Technical Fisheries University,
52B, Lugovaya str., Vladivostok, Russia, 690080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Maslennikova Evgeniya V., Candidate of Technical Sciences
Vladivostok State University of Economics and Service,
41, Gogolya str., Vladivistok, Russia, 690014, This email address is being protected from spambots. You need JavaScript enabled to view it.

Bychkova E.S., Sin A.D., Belyakova D.A., Kotova Ya.S., Lomovsky I.O.Development of microcapsulation technology

P. 36-41 Key words
microencapsulation, functional foods, microcapsule membrane, encapsulating material, microencapsulation methods, bioavailability

Recently, encapsulation technology has become widespread in many areas: food, pharmaceutical, cosmetic, agricultural. The author's review article provides an overview of the essence of the microencapsulation process. Microencapsulation technology based on the technique of adding a matrix to a solution of an active ingredient, followed by its encapsulation. The encapsulation of the aqueous phase is carried out by gelation, cross-linking, fusion, agglomeration, or any other suitable method. This results in a dispersion in which the encapsulated water droplets are dispersed in a hydrophobic phase. The article contains an informative table of microencapsulation methods. The positive and negative aspects of the processes are noted. The food industry includes the benefits that can be achieved by using technology in the development of new food products. Encapsulation is a method that can positively affect the bioavailability and retention of the bioactivity of chemical compounds, since it protects the active ingredient by the membrane, targeted delivery of the material core to a specific part of the digestive tract and its prescribed release. The process of microencapsulation provides operational protection of the active agent from adverse environmental influences and assimilation of the target material of the body. Dietary supplements prepared using the microsulation method can be an effective means of functional foods. For the production of quality encapsulated additives, the most important is the choice of coating material and the method of the microencapsulation process. Microencapsulation technology has not yet become a generally accepted tool in the nutritional industry for the development of healthy foods, which can be achieved through an interdisciplinary research approach and taking into account industry requirements and restrictions.

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2. Zuidam NJ, Shimoni E. Overview of Microencapsulates for use in Food Products or Processes and Methods to make them. Encapsulation Technologies for Active Food Ingredients and Food Processing. 2009. P. 3-29. DOI: https://doi.org/10.1007/978-1-4419-1008-0_2.
3. Suave J, Dall'agnol EC, Pezzin APT, Silva DAK, Meier MM, Soldi V. Microencapsula??o: Inova??o em diferentes ?reas. Revista Sa?de e Ambiente. 2006. No. 7. P. 12-20.
4. Gouin S. Microencapsulation: Industrial appraisal of existing technologies and trends. Food Science and Technology. 2004. No. 15 (7-8). P. 330-347. DOI: https://doi.org/10.1016/j.tifs.2003.10.005
5. Rodrigues do Amaral H, Lopes Andrade P, Costa de Conto L. Microencapsulation and its uses in Food Science and Technology: a review DOI: 10.5772/intechopen.81997. [cited 2021]. Available from https://www.researchgate.net/publication/336220073.
6. Jafari SM. An overview of nano-encapsulation techniques and their classi-fication. Nanoencapsulation Technologies for the Food and Nutraceutical Industries. 2017. DOI: https://doi.org/10.1016/B978-0-12-809436-5.00001-X. [cited 2021]. Available from https://sci-hub.do/10.1016/b978-0-12-809436-5.00001-x
7. Jeyakumari A, Zynudheen AA, Parva-thy U. Microencapsulation of bioactive food ingredients and controlled release-a review. MOJ Food Processing & Technology. 2016. No. 2 (6). P. 214-224. DOI: https://doi.org/10.15406/mojfpt.2016.02.00059.
8. Carneiroa, HCF, Tononb RV, Grossoc CRF, Hubingera MD. Encapsulation efficiency and oxidative stability of flaxseed oil microencapsulated by spray drying using different combinations of wall materials. Journal of Food Engineering. 2013. No. 115 (4). P. 443-451. DOI: https://doi.org/10.1016/j.jfoodeng.2012.03.033
9. Fang Z, Bhandari B. Encapsulation of polyphenols - a review. Trends in Food Science and Technology. 2010. No. 21 (10). P. 510-523. DOI: https://doi.org/10.1016/j.tifs.2010.08.003.
10. McClements DJ. Encapsulation, protection, and release of hydrophilic active components: potential and limitations of colloidal delivery systems. Advances in Colloid and Interface Science. 2015. No. 219. P. 27-53. DOI: https://doi.org/10.1016/j.cis.2015.02.002.
11. Desai KG, Park HJ. Recent developments in microencapsulation of food ingredients. Drying Technology. 2005. No. 23 (7). P. 1361-1394. DOI: https://doi.org/10.1081/DRT-200063478
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20. Nik AB, Vazifedoost M, Didar Z, Hajirostam-loo B.The antioxidant and physicochemical properties of microencapsulated bioactive compounds in Securigera securidaca seed extract by co-crystallization. Food Quality and Safety. 2019. No. 3. P. 243-250. DOI: https://doi.org/10.1093/fqsafe/fyz022.
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22. Kha TC, Nguyen MH, Roach PD, Stathopoulos CE. A storage study of encap-sulated gac (Momordica cochinchinensis) oil powder and its fortification into food. Food and Bioproducts Processing. 2015. No. 96. P. 113-125. DOI: https://doi.org/10.1016/j.fbp.2015.07.009.
23. Pasrija D, Ezhilarasi PN, Indrani D, Anandharamakrishnan C. Microencapsulation of green teapolyphenols and its effect on incorporated bread quality. LWT-Food Science Technology. 2015. No. 64 (1). P. 289-296. DOI: https://doi.org/10.1016/j.lwt.2015.05.054.
24. Wyspianska D, Kucharska AZ, Sokol-Letowska A, Kolniak-Ostek J. Effect of microencapsulation on concentration of isoflavones during simulated in vitro digestion of isotonic drink. Food Science & Nutrition. 2019. No. 7 (2). P. 805-816. DOI: https://doi.org/10.1002/fsn3.929.
25. Muzzafar A, Sharma V. Microencapsulation of probiotics for incorporation in cream biscuits. Journal of Food Measurement and Characterization. 2018. No. 12 (5). P. 2193-2201. DOI: https://doi.org/10.1007/s11694-018-9835-z.
26. Gomez B, Barba FJ, Dom?nguez R, Putnik P, Kovacevic DB, Pateiro M, et al. Microencapsulation of antioxidant compounds through innovative technologies and its spe-cific application in meat processing. Trends in Food Science Technology. 2018. No. 82. P. 135-147. DOI: https://doi.org/10.1016/j.tifs.2018.10.006.
27. Grgic J, Selo G, Planinic M, Tisma M, Bucic-Kojic A. Role of the Encapsulation in Bioavailability of Phenolic Compounds. Antioxidants (Basel). 2020. No. 9 (10). P. 923-952.DOI: https://doi.org/10.3390/antiox9100923.
28. Suave J, Dall'agnol EC, Pezzin APT, Silva DAK, Meier MM, Soldi V. Microencapsulacao: Inovacoo em diferentes areas. Health and Environment Journal. 2006. No. 7. P. 12-20.
29. Favaro-Trindade CS, De Pinho SC, Rocha GA. Revisao: Microencapsulacao de ingredientes aliment?cios. Brazilian Journal of Food Technology. 2008. No. 11 (2). P. 103-112.
Bychkova Elena S., Candidate of Technical Sciences,
Sin Anastasiya D., Belyakova Dayana A.,
Kotova Yaroslava S.
Novosibirsk State Technical University,
20, K. Marx avenue, Novosibirsk, 630073, 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.
Lomovsky Igor' O., Candidate of Chemical Sciences
Institute of Chemistry and Mechanochemistry of the Siberian Branch of RAS,
18, Kutateladze str., Novosibirsk, 630128, This email address is being protected from spambots. You need JavaScript enabled to view it.

Ananskykh V.V., Shleina L.D.To the question of the viscosity of the sugar mash pea flour

P. 42-45 Key words
pea flour mash, viscosity, catalyst, a-amylase, Viscoferm

The VNII of starch products studies the possibility of producing maltodextrins from various types of starch-containing raw materials, namely, from corn, wheat and pea flour. The technology is developed from corn flour, it provides for the production of maltodextrins with RS of 15-25 % by saccharification of starch in flour with a thermally stable a-amylase. The quality and starch content of corn and pea flour are different. Pea flour contains less starch, and more non-starch impurities. The processes of claysterization, thinning and saccharification of starch-containing raw materials are accompanied by high viscosity of the product, which causes difficulties in filtering in the stage of separation of the solution of maltodextrin and precipitate. A significant part of the solution is bound by non-starch impurities of flour and remains in the precipitate during filtration. To reduce the viscosity of the product, it is necessary to dissolve non-starch polysaccharides such as cellulose, pentosanes, xylanes and betaglucans present in the grain to be processed. It is possible to reduce the viscosity of the pea mash by introducing the enzyme preparation "Viscoferm" into it. Using the Rheotest-2 viscometer, the dependence of the change in the viscosity of the pea mash on influencing factors such as a-amylase dosage and process temperature is determined. According to the established dependence, equations were obtained for determining viscosity from the dosage of a-amylase (0.2-0.6 units. AC/g starch) and temperature (45…102 °C). The dependence of the change in viscosity of the pea mash treated simultaneously with the catalysts a-amylase and Viscoferm was determined, and the equation is described.

1. Ananskih VV, Shleina LD. Mal'todekstriny iz krahmalsoderzhashchego syr'ya, ih kachestvo i ispol'zovanie v otraslyah pishchevoj promyshlennosti [Maltodextrins from starch-containing raw materials, their quality and use in the food industry]. Konditerskoe i hlebopekarnoe proizvodstvo [Confectionery and bakery]. 2018. No. 7-8. P. 51-52 (In Russ.).
2. Miloradova EV, Stukalova VI. Poluchenie fermentolizata gorohovoj muki [Obtaining fermentolysate of pea flour]. Pischevaya promyshlennost' [Food industry]. 2012. No. 10. P. 46-47 (In Russ.).
3. Gol'dshtejn VG. Goroh kak syr'e dlya polucheniya krahmala i belka [Peas as raw material for starch and protein]. Moscow: AgroNIITEIPP, 1990. Issue 2. 24 p.
4. Shelepina NV. Issledovanie produktov pererabotki zerna goroha vpishchevyh tekhnologiyah [Research of processed pea grain products in food technologies]. Izvestiya vuzov. Prikladnaya himiya i biotekhnologiya [Proceedings of universities. Applied Chemistry and Biotechnology]. 2016. No. 6 (4). P. 110-118. (in Russ.)
5. Pasupuleti VK, Demain AL. Protein Hydrolysates in Biotechnology. Hardcover. 2010. 229 p.
6. Kulikov DS, Kolpakova VV, Ulanova RV, Chumikina LV, Bessonov VV. Biologicheskaya pererabotka zerna goroha i vtorichnogo syr'ya krahmal'nogo proizvodstva s polucheniem pishchevyh i kormovyh belkovyh koncentratov [Biological processing of pea grain and secondary raw materials of starch production to obtain food and feed protein concentrates]. Biotekhnologiya [Biotechnology]. 2020. No. 36 (4). P. 49-58 (In Russ.).
7. Perminov AV. Dvizhenie zhidkostej s razlichnoj reologiej vo vneshnih silovyh polyah [The movement of fluids with different rheology in external force fields]; thesis of Doctor of Physical and Mathematical Sciences. Perm', 2015.
Ananskikh Viktor V., Candidate of Technical Sciences,
Shleina Lyubov D.
All-Russian Research Institute of Starch Products - Branch of V.M. Gorbatov Federal Science Center of Food Systems of RAS,
11, Nekrasova str., Kraskovo village, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.

Zverev S.V., Politukha O.V., Vanina L.V. Crushed chickpea groats

P. 46-49 Key words
chickpeas, cereals, production technology

In connection with the deficiency of protein in general and animal in particular, interest in plant proteins has increased recently. One of the ways to improve the quality of protein, in particular grain products, is the creation of composite mixtures, for example, cereals and legumes. When blending traditional cereals and legumes, it is desirable to have comparable particle sizes of the components. Among legumes, chickpeas have a high total protein content and a good amino acid profile. The purpose of the research is to assess the possibility of obtaining crushed numbered cereals of various fractions from chickpea. The article presents a technological scheme for obtaining numbered crushed cereals from chickpea grain on the basis of a hammer crusher from chickpea varieties "Vector", "Zavolzhsky" and "Golden Jubilee" of the 2015 harvest (Oryol region). The influence of the size of the openings of the working sieve of the crusher and the moisture content of the grain on the output and fractional composition of the crushed is considered. The output of cereals, both general and fractional, insignificantly depends on the considered varieties of chickpea. With a decrease in the size of the openings of the working sieve of the crusher from 5 mm to 3 mm and an increase in grain moisture from 8 % to 11-12 %, the cereal yield decreases, and the share of flour increases. The addition of up to 15-20 % of chickpeas to traditional cereals from cereals increases not only the total protein content, but also significantly improves its quality.

2. Zverev SV et al. Obogashhenie nutom povyshaet kachestvo belka v krupe iz zlakovyh kul'tur [Fortification with chickpeas improves the quality of protein in cereals from cereals]. Hleboprodukty [Bakery products]. 2020. No. 2. P. 42-46. ISSN: 0235-2508.
3. Zverev Sergey, Sesikashvili Otari, Pruidze Eliza. Enrichment of protein barley and triticale groats by adding chickpea. Journal of Food and Nutrition Research. 2020. Vol. 59. No. 3. P. 202-206. ISSN 1336-8672.
4. Kurchaeva EE, Manzhesov VI, Storo-zhik VV. Aktual'nost' ispol'zovanija nuta na pishhevye celi [Fortification with chickpeas improves the quality of protein in cereals from cereals]. [Electronic resource]. Access mode: http://hipzmag.com/nauchnyj-sovet/aktualnost-ispolzovaniya-nuta-na-pishhevye-tseli/
5. Anikeeva NV. Perspektivy primenenija belkovyh produktov iz semjan nuta [Prospects for the use of protein products from chickpea seeds]. Izvestiya vuzov. Pischevaya tehnologiya [News of universities. Food technology]. 2007. No. 5-6. P. 33-35. ISSN: 0579-3009.
6. Ramazaeva LF, Kazanceva IL. Innovacii i perspektivy proizvodstva i primenenija produktov pererabotki nuta (obzor) [Innovations and prospects of production and application of chickpea processing products (Review)]. Hranenie i pererabotka sel'hozsyr'ja [Storage and processing of agricultural raw materials]. 2011. No. 12. P. 49-53.
7. Zverev SV, Nikitina MA. Balance of protein supplements according to the criterion of converted protein. Food systems. 2019. No. 1. P. 16-19.
Zverev Sergey V., Doctor of Technical Sciences, Professor,
Politukha Olga V.,
Vanina Lyudmila V., Candidate of Chemical Sciences
All-Russian Scientific-Research Institute of Grain and its Processing Products - Branch of the Federal Scientific Center of Food Systems V.M. Gorbatov RAS,
11, Dmitrovskoe 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.

Solomina L.S., Solomin D.A.Technological aspects of production and properties of wheat starch citrate

P. 50-54 Key words
wheat starch, citric acid, process parameters, extrusion method, starch citrate, physicochemical parameters

Researches were conducted for the purpose of development of the technological mode of obtaining the wheaten starch citrate (citrate ester of starch) by an extrusion method with the increased dynamic viscosity and solubility in cold water. Citric acid was used as the reagent. The effect of the reagent solution concentration was determined by varying it in the range of 0-0.50 % by the weight of dry starch solids. The weight fraction of moisture of the mixture (starch-reagent) was 25 %. The effect of temperature was determined by varying it in the range of 140...190 °C with an interval of 10 °C. The effect of the screw speed was determined by varying it in the range of 125...145 rpm with an interval of 5 rpm, at a starch treatment temperature of 160 °C and the reagent concentration of 0.30 % by the weight of dry starch solids. A comparative evaluation of the physicochemical properties of wheat and corn starch citrates was determined on the example of samples obtained at a citric acid concentration of 0.40 % to the dry starch weight, treatment temperature of 170 °C and screw speed of 135 rpm. The results of the study showed that the degree of solubility of starch citrate in cold water increases in proportion to the increase of temperature and concentration of the reagent. It was found that with an increase of the citric acid concentration from 0 to 0.50 %, the degree of solubility of the samples increases 2.1 times at 170 °C and reaches a maximum value at a reagent concentration of 0.40 % by the weight of dry starch substances. At a reagent concentration of 0.45 and 0.50 %, the solubility values of the test samples did not change, but the color of the samples became pale as a result of the formation of colorants. To obtain white wheat starch citrate with maximum solubility in cold water, the concentration of citric acid should be 0.40 % by the dry weight of starch at treatment temperature 170 °C. There are obtained dependencies of parameters of solubility degree of wheat starch citrate on such technological parameters as reagent concentration and treatment temperature. The optimal speed of the screws 130...135 rpm has been determined. Comparative assessment of physicochemical properties of samples of cereal starch citrates obtained under the same conditions showed that the solubility and dynamic viscosity of wheat starch citrate ester are higher than that of corn starch. The research results formed the basis of regulatory documentation for the production of wheat starch citrate.

1. Solomin DA. Celesoobraznost' i jeffektivnost' proizvodstva modificirovannyh krahmalov v krahmalopatochnoj otrasli [Feasibility and efficiency of the production of modified starches in the starch industry]. Pischevaja promyshlennost' [Food industry]. 2013. No. 7. P. 54-56 (In Russ.).
2. Solomina LS, Solomin DA, Varitsev PY. Rasshirenie assortimenta jefirov krahmala holodnogo nabuhanija [Widening the range of ether of cold swelling starch]. Khranenie i pererabotka sel'khozsyr'ya [Storage and processing of agricultural raw materials]. 2016. No. 8. P. 20-23 (In Russ.).
3. Solomin DA, Solomina LS. Issledovanija v oblasti poluchenija jefirov tritikalevogo krahmala [Researches in the field of receiving of triticale starch ethers]. Pischevaja promyshlennost' [Food industry]. 2018. No. 11. P. 91-95 (In Russ.).
4. Zhushman AI. Modificirovannye krahmaly [Modified starches]. Moscow: Pischepromizdat, 2007. 236 p. (In Russ.)
5. Altuhov AI. Proizvodstvu vysokokachestvennoj pshenicy neobhodima gosudarstvennaja podderzhka [The production of high-quality wheat requires government support]. Zernobobovye i krupjanye kul'tury [Legumes and cereals]. 2017. No. 3. P. 15-22 (In Russ.).
6. Lukin DN, Andreev NR. K voprosu importozameshhenija produktov glubokoj pererabotki zerna i kartofelja [On the issue of import substitution of products of deep processing of grain and potatoes]. Vestnik Voronezhskogo gosudarstvennogo universiteta inzhenernyh tehnologij [Bulletin of the Voronezh State University of Engineering Technologies]. 2014. No. 4. P. 291-294 (In Russ.).
7. Maningat CC, Bassi WS, Woo KS et al. Wheat starch: properties, modification and uses. USA: Nova Science Publishers, 2004. P. 441-510.
8. Kovbasa VN, Kobylinskaja EV, Kovalev AV. Ekstrudirovannyj pshenichnyj krahmal kak uluchshitel' dlja hlebobulochnyh izdelij [Extruded wheat starch as an improver for bakery products]. Izvestija vysshih uchebnyh zavedenij. Pischevaja tehnologija [Proceedings of higher educational institutions. Food technology]. 1998. No. 2. P. 21-23 (In Russ.).
9. Sarka E, Krulis Z, Kotek J et al. Application of wheat B-starch in biodegradable plastic materials. Czech Journal of Food Sciences. 2011. Vol. 29. No. 3. P. 232-234.
Solomina Lidiya S., Candidate of Technical Sciences,
Solomin Dmitriy A.
All-Russian Research Institute of Starch Products - Branch of the Federal Science Center of Food Systems V.M. Gorbatov Russian Academy of Sciences,
11, Nekrasov str., Kraskovo, village, Lyubertsy district, Moscow region, 140051, 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.


Oganesyants L.A., Panasyuk A.L., Kuz'mina E.I., Sviridov D.A., Ganin M. Yu., Shilkin A.A.Traditional siders and perry identification by isotope mass spectrometry

P. 55-57 Key words
cider, perry, identification, water component, isotope mass spectrometry

Ciders and perry have been in high demand among consumers, recently, which has led to an increase in counterfeiting cases. The most susceptible to it are traditional ciders and perry, the technology of which provides for the use of exclusively domestic apples and pears as raw materials without concentrated juices and sugar. In this case, there is a substitution of traditional ciders and perry for products of the same name, made from reconstituted juices. Such counterfeits, as a rule, in terms of basic physical and chemical characteristics, fully comply with the requirements of the standards. Therefore, the use of such highly sensitive instrumental methods as MALDI-ToF, tandem mass spectrometry, HPLC, and capillary electrophoresis does not allow obtaining reliable information on the use of recovered juice in the ciders and perry production. Today, the most common method for identifying a product, establishing the nature of the raw materials origin from which it is produced, is the method of isotope mass spectrometry, which includes the analysis of the water component. Isotopic characteristics of water elements can vary significantly depending on its geological and biochemical nature. Under laboratory conditions, All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry obtained samples of traditional ciders and perries from fresh apples and pears, as well as ciders and perries made from reconstituted juices. The indicators delta18O and deltaD of the water component of fresh wort from apples and pears, ciders and perries obtained by various methods, as well as drinking water samples used for concentrated juices recovery, have been researched. As a result of the researches, it was found that the value of the delta18O indicator of the water component for ciders from fresh raw materials and for fresh wort are in the ranges from 4.55 ‰ to minus 0.86 ‰, and ciders obtained from reconstituted juice have a value of this indicator close to isotopic characteristics of drinking water - from minus 8.09 ‰ to minus 12.99 ‰. Thus, the delta18O index in the long term can be a reliable identification parameter in the authentication of traditional ciders and perries.

1. Pando Bedrinana R, Lobo Picinelli A, Madrera Rodriguez R et al. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains. Food Chemistry. 2020. Vol. 310. 125831.
2. Ñakar U, Petrovic A, Pejin B. Fruit as a substrate for a wine: a case study of selected berry and drupe fruit wines. Scientia Horticulturae. 2019. Vol. 244. P. 42-49.
3. Oganesyanc LA, Panasyuk AL, Kuz'mina EI, Sviridov DA, Lihovskoj VV, Zagorujko VA, Shmigel'skaya NA, Yalanetskiy AYa, Il'in AA. Analiz geograficheskogo mesta proishozhdenija vin krymskogo poluostrova s ispol'zovaniem izotopnoj mass-spektrometrii i hemometrii [Analysis of the geographical origin of wines of the Crimean Peninsula using isotope mass spectrometry and chemometry]. Pivo i napitki [Beer and beverages]. 2020. No. 3. P. 40-43 (In Russ.).
4. Oganesyanc LA, Panasyuk AL, Kuz'mina EI, Zyakun AM. Opredelenie jekzogennoj vody v vinah metodom izotopnoj mass-spektrometrii [Determination of exogenous water in wines by isotope mass spectrometry]. Vinodelie i vinogradarstvo [Winemaking and viticulture]. 2013. No. 5. P. 19-21 (In Russ.).
Oganesyants Lev A., Doctor of Technical Sciences, Professor, Academician of RAS,
Panasyuk Alexander L., Doctor of Technical Sciences, Professor,
Kuz'mina Elena I., Candidate of Technical Sciences,
Sviridov Dmitriy A., Candidate of Technical Sciences,
Ganin Michail Yu.,
Shilkin Alexey A.
All-Russian Scientific Research Institute of Brewing, Beverage and Wine Industry - branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS,
7, Rossolimo str., Moscow, 119021, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Shelekhova N.V., Abramova I.M., Shelekhova T.M., Skvortsova L.I., Poltavskaya N.V.Research of the influence type of oak chips on degree of roastingon chemical composition of model solutions

P. 58-61 Key words
whiskey, gas chromatography, identification, capillary electrophoresis, cations, volatile organic admixtures, alcohol

The improvement of technologies for the production of alcoholic beverages based on grain distillates requires new scientific developments in the field of determining the chemical composition of beverages. The study of the influence of the type and degree of heat treatment of wood on the chemical composition of its water-alcohol extracts is of undoubted interest not only for the development of new solutions to improve existing technologies, but also for the identification of alcoholic beverages. Using the methods developed by us, the composition of volatile organic impurities and cations of 12 samples of model solutions prepared using chips of American and French oak of light, medium, and strong degree of heat treatment was studied. It was found that the samples are identical in the qualitative composition of the identified impurities, but their quantitative content is significantly different. The highest mass concentrations of acetic aldehyde 0.65 mg/dm3 and furfural 15.93 mg/dm3 were found in the model solutions prepared with the use of French oak chips of a strong degree of firing, their lowest content of 0.21 mg/dm3 and 0.1 mg/dm3, respectively, was found in the model solutions prepared with the use of American oak chips of a light degree of firing. It was experimentally established that the mass concentration of isopropyl alcohol in the model solutions increased by 2 times compared to the control sample. The volume fraction of methyl alcohol increased by 1.6-2.5 times, while the highest content of 0.002 %vol. was found in a sample with American oak chips of a strong degree of firing. The formation of ethyl ether of formic acid, acetic acid and furfural was revealed. The ranges of variation for acetic aldehyde 0.21-0.65 mg/dm3, formic acid ethyl ether 0.09-1.04 mg/dm3, methyl alcohol 0.0013-0.0028 %vol., isopropyl alcohol 0.56-0.68 mg/dm3, acetic acid 0.72-4.14 mg/dm3, and furfural 0.10-15.93 mg/dm3 were determined. It was found that the cationic composition is clearly dominated by potassium, the proportion of which is from 53 to 81 %, smaller proportions are accounted for by ammonium, calcium, magnesium and sodium. It is shown that the differences in the mass concentration of volatile organic impurities and cations in the studied solutions can be caused not only by the degree of burning of oak chips, but also by the conditions of oak growth.

1. Abramova IM, Serba EM. Fundamentalnye i prikladnye issledovaniya v oblasti sozdaniya perspektivnyh tekhnologij proizvodstva spirta i spirtnyh napitkov [Fundamental and applied research in the field of creating promising technologies for the production of alcohol and alcoholic beverages]. Perspektivnye tekhnologii i metody kontrolya v proizvodstve spirta i spirtnyh napitkov: sbornik nauchnyh trudov po materialam Mezhdunarodnogo nauchno-prakticheskogo seminara [Perspective technologies and methods of control in the production of alcohol and alcoholic beverages: collection of scientific papers based on materials of the international scientific-practical seminar]. 2019. P. 9-20 (In Russ.)
2. Skurikhin IM. Himiya konyaka i brendi [Chemistry of cognac and brandy] DeLi, 2005. P. 296 (In Russ.)
3. Oganesyanc LA, Peschanskaya VA. Osipova VP et al. Novye sposoby obogashcheniya konyachnoj produkcii komponentami drevesiny duba [New ways of enriching cognac products with components of oak woo]. Vinodelie i vinogradarstvo [Winemaking and viticulture]. 2008. No. 4. P. 6-7 (In Russ.).
4. Oganesyanc LA, Korovin VV, Telegin YA. Botanicheskie aspekty ocenki kachestva drevesiny duba dlya vinodeliya [Botanical aspects of assessing the quality of oak wood for winemaking]. Vestnik RASKHN [Bulletin of the Russian Academy of Agricultural]. 1994. No. 5. P. 63-65 (In Russ.).
5. Lichev VI. Razrabotka tekhnologii polucheniya ekstrakta iz drevesiny duba [Development of technology for obtaining an extract from oak wood]. Moscow: Pishcheprom, 1977. P. 40 (In Russ.)
6. Oganesyanc LA, Telegin YuA, Makulkina OS, Ryzhova GV. Vliyanie processa sushki na izmenenie neletuchih komponentov drevesiny duba [Effect of drying process on the change of volatile compounds of oak wood]. Vinograd i vino Rossii [Grapes and wine of Russia]. 2000. No. 1. P. 24 (In Russ.).
7. Shelekhova NV, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Sovremennoe sostojanie i perspektivy razvitija kontrolja kachestva alkogol'noj produkcii [Current state and prospects of development of quality control of alcoholic beverages]. Ðishchevaya promyshlennost' [Food industry]. 2019. No. 4. P. 117-118 (In Russ.). DOI: 10.24411/0235-2486-2019-10059.
8. Savchuk SA, Vlasov VN, Appolonova SA. Primenenie hromatografii i spektrometrii dlja identifikacii podlinnosti spirtnyh napitkov [The use of chromatography and spectrometry to identify the authenticity of alcoholic beverages]. Zhurnal analiticheskoj himii [Journal of Analytical Chemistry]. 2019. No. 3. P. 96 (In Russ.).
9. Yakuba YF, Temerdashev ZA. Hromatograficheskie metody v analize i identifikacii vinogradnyh vin [Chromatographic methods in the analysis and identification of grape wines]. Analitika i control [Analytics and control]. 2015. No. 4. P. 288-301 (In Russ.)
10. Shelekhova NV, Abramova IM, Shelekhova TM, Skvorcova LI, Poltavskaja NV. Issledova-nie himicheskogo sostava spirtnyh napitkov s primeneniem instrumental'nyh metodov [Research of the chemical composition of alcoholic beverages with the use of instrumental methods]. Pischevaya promyshlennost' [Food industry]. 2019. No. 12. P. 68-71 (In Russ.). DOI: 10.24411/0235-2486-2019-10200.
11. Skurikhin IM. O himicheskih processah, proiskhodyashchih pri vyderzhke konyachnyh spirtov v dubovyh bochkah [On chemical processes occurring during the aging of cognac spirits in oak barrels]. Vinodelie i vinogradarstvo SSSR [Viticulture and viticulture of the USSR]. 1960. No. 1. P. 8-15 (In Russ.).
12. Ursul ON, Tananayko TM. Sravnitelnyj analiz tekhnologicheskogo potenciala belorusskoj drevesiny grushi i duba dlya proizvodstva alkogolnoj produkcii [Comparative analysis of the technological potential of Belarusian pear and oak wood for the production of alcoholic beverages]. Ðischevaya promyshlennost' [Food industry]. 2018. No. 1. P. 42-51 (In Russ.).
13. Shelekhova NV, Shelekhova TM, Skvorco-va LI, Poltavskaja NV. Opredelenie osnovnyh kationov v viski metodom kapillyarnogo elektroforeza [Determination of basic cations in whiskey by capillary electrophoresis]. Ðischevaya promyshlennost' [Food industry]. 2020. No. 1. P. 27-30 (In Russ.). DOI: 10.24411/0235-2486-2020-10001.
14. Shelekhova NV, Shelekhova TM, Skvorco-va LI, Poltavskaja NV. Issledovaniye sostava zernovykh distillyatov, tekhnologicheskoy vody, viski i roma metodom kapillyarnogo elektroforeza [Research for the composition of grain distillates, process water, whiskey and rum by capillary electrophoresis]. Pivo i napitki [Beer and drinks]. 2020. No. 1. P. 14-19 (In Russ.). DOI: 10.24411/2072-9650-2020-10004.
Shelekhova Nataliya V., Doctor of Technical Sciences,
Abramova Irina M., Doctor of Technical Sciences,
Shelekhova Tamara M., Candidate of Technical Sciences,
Skvortsova Lyubov' I.,
Poltavskaya Natal'ya V.
All-Russian Research Institute of Food Biotechnology - Branch of V.M. Gorbatov Federal Research Center of Food Systems of RAS,
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.

Timakova R.T. Practical aspects of identification of raw meat processed by ionizing radiation

P. 62-67 Key words
ionizing radiation, pork, dose, absorbed dose, identification, EPR spectrum, muscle tissue samples

In the context of the spread of radiation technologies for food processing, the issues of identification of ionizing radiation-treated food products require theoretical and practical solutions and are relevant for all participants in the consumer market and state Supervisory authorities of the Russian Federation in the field of quality and safety of food products to form the legitimacy of the market of radiation-treated food products. Currently, the possibility of identifying radiation-treated meat raw materials from muscle tissue samples is not fixed by the relevant standards. Experimental samples of chilled pork were treated with ionizing radiation doses from 1 kGy to 12 kGy by a linear electron accelerator of the UELR-10-10S2 model. It has been experimentally established that it is impossible to determine with high reliability the fact of processing pork with different doses of ionizing radiation based on organoleptic and microbiological parameters. Chilled pork after radiation treatment with doses up to 12 kGy refers to fresh products. In the course of research, according to the proposed method of sample preparation of muscle tissue of chilled pork, the possibility of identification by samples of pork muscle tissue by electronic paramagnetic resonance (EPR) was carried out and justified. The dependence of changes in the parameters of the EPR spectrum on the applied radiation dose is established. It was found that the absorbed dose, as an indicator of food safety according to the requirements of The Codex Alimentarius, depends on the radiation dose and the area of the EPR signal and is in the range from 0.1 kGy to 5.3 kGy. The constructed non-linear economic and mathematical model (arccos) allows us to predict the optimal values of the absorbed dose, based on the technological parameters used in the implementation of ionizing radiation treatment within the standard order of action (SOPs). It is recommended to further conduct practical testing for different types of meat raw materials and use the results in monitoring the market of irradiated products.

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8. Timakova RT. Otsenka pokazateley svezhesti radiatsionno-obrabotannoy svininy [Assessment of freshness indicators of radiation-treated pork]. Vestnik Kamchatskogo gosudarstvennogo tekhnicheskogo universiteta [Bulletin îf Kamchatka State Technical University]. 2019. No. 47. P. 62-67 (In Russ.)
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19. Kobyalko VO, Sarukhanov VYa, Polyakova IV et al. Radiatsionnaya obrabotka rybnoy i myasnoy produktsii [Radiation treatment of fish and meat products]. Radiatsionnyye tekhnologii v selskom khozyaystve i pishchevoy promyshlennosti: sostoyaniye i perspektivy (Sbornik dokladov mezhdunarodnoy nauchno-prakticheskoy konferentsii) [Radiation technologies in agriculture and food industry: current state and prospects]. Obninsk, 2018. P. 192-196 (In Russ.).
20. Timakova RT. Nauchno-prakticheskiye aspekty identifikatsii i obespecheniya sokhranyayemosti pishchevoy produktsii. obrabotannoy ioniziruyushchim izlucheniyem [Scientific and practical aspects of identification and preservation of food products treated with ionizing radiation]; Dissertation Abstract for the degree of Doctor of Technical Sciences. Ekaterinburg: Ural State Economic University, 2020. 36 ð. (In Russ.)
Timakova Roza T., Candidate of Agricultural Sciences
Ural State Economic University,
62/45, 8 Marta/Narodnoy Voli str., Ekaterinburg, Russia, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.




Dmitry Patrushev discussed with the State Duma deputies the issues of improving legislation in the field of agro-industrial complex

Increasing the competitiveness of domestic products is the most important task

Presnyakova O.P., Ermolaeva G.A. DEMATIC company: innovations in the management of the work of distribution centers, warehouses, production facilities now in Russia