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Rambler's Top100

Food processing Industry №2/2022

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


Akopyan G. S., Reznichenko I. Yu.Expertise of quality and consumer properties polished products

P. 8-11 DOI: 10.52653/PPI.2022.2.2.001

Key words
puff products, consumer criteria, assessment of quality indicators, organoleptic, physical and chemical indicators

Systematized data on improving the range of puff products are presented. The methods of selection of fatty ingredients and the results of the study of their functional and technological properties are described. Trends in increasing the biological value of puff products. The ways of reducing the calorie content of puff products are considered. The main directions of research on increasing the proportion of proteins in puff products using raw materials of plant and animal origin are characterized. It is shown that puff products are in constant demand and the assessment of their quality and consumer properties is an urgent task. The objects of research were samples of puff products with fruit fillings of various trade brands, presented by domestic retail. In the work, the generally accepted methods of studying the quality of puff products were used in accordance with the requirements of the current regulatory documents. The samples analyzed such consumer criteria as packaging, labeling, net weight, organoleptic characteristics. The mass fraction of moisture was determined from physicochemical indicators by drying a sample at a temperature of 130 °C - according to GOST 21094, acidity by titrimetric method - according to GOST 5670, filling content by gravimetric method. The analysis of the marking was carried out in accordance with the requirements of TR CU 022/2011, the analysis of the packaging in accordance with GOST 31752-2012. In the process of assessing the quality of puff products, the compliance of packaging and labeling with the requirements of regulatory documents was revealed. Fulfillment by manufacturers of the requirements of TR CU 022/2011 in relation to information allows the consumer to meet the demand for the fundamental characteristics of the product and make his choice. It was found that the net weight of the samples corresponds to the declared one, no unacceptable defects in organoleptic and physicochemical quality indicators were revealed.

1. Albuquerque T. G. et al. Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products. Food & function. 2017;8(11):4170-4178.
2. Detry R. et al. Physicochemical Properties of Palm Oil Based Puff Pastry Model Margarines Related to their Baking Performance in Long Term Storage. European Journal of Lipid Science and Technology. 2020;123(1):2000155.
3. Silow C. et al. Application of sourdough in the production of fat-and salt-reduced puff pastry. European Food Research and Technology. 2018;244(9):1581-1593.
4. Ana E. et al. Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product. Journal of food science and technology. 2017;54(9):2613-2625.
5. Soboleva E. V., Sergacheva E. S., Tarasova A. V., Leonov A. N. Ways to reduce the mass fraction of fat in puff products. Vestnik Mezhdunarodnoj akademii holoda = Bulletin of the International Academy of Cold. 2020;(1):89-96 (In Russ.). DOI: 10.17586 / 1606-4313-2020-19-1-89-96
6. Dremucheva G. F., Nevsky M. V., Nosova A. A. Investigation of the technological properties of Ecoslice margarines in the manufacture of yeast flaky products. Hleboprodukty = Bakery products. 2012;(3):44-46 (In Russ.).
7. Dremucheva G. F., Nevskiy M. V., Nosova A. A. Influence of the type of margarine and dough preparation technology on the quality of yeast and yeast-free puff products. Hlebopechenie Rossii = Bakery of Russia. 2012;(2):18-20 (In Russ.).
8. Sandrakova I. V., Reznichenko I. Yu. Research of consumers of healthy food products. Prakticheskij marketing = Practical Marketing. 2019;12(274):22-27 (In Russ.).
9. Gur'yanov Yu. G., Lobach E. Yu. Assessment of consumer preferences for new functional products. Polzunovskij vestnik = Polzunovsky Bulletin. 2012;(2-2):187-190 (In Russ.).
10. Reznichenko I. Yu., Ruban N. Yu. Evaluation of consumer properties of snack products. Tekhnologiya i tovarovedenie innovacionnyh pischevyh produktov = Technology and commodity science of innovative food products. 2020;5(64):57-61 (In Russ.).
11. Reznichenko I. Yu., Draguvova I. A. Functional muesli bars. Pischevaya promyshlennost' = Food industry. 2008;(8):34-36 (In Russ).
12. Reznichenko I. Yu., Poznyakovsky V. M., Dragunova I. A. The choice of raw materials for a muesli bar. Pischevaya promyshlennost' = Food industry. 2007;(2):68-69 (In Russ.).
13. Surukhanova I. V., Lobanov V. G., Minakova A. D. Development of technology for fruit and cereal snacks for functional purposes. News of higher educational institutions. Food technology. 2014;1(337):32-34 (In Russ.).
14. Guillermic R. M., Aksoy E. C., Aritan S., Erkinbaev Ñ. L., Paliwal J., Koksel F. X-Ray microtomography imaging of red lentil puffed snacks: Processing conditions, microstructure and texture. Food Research International. 2021;140:109996. DOI: https://doi.org/10.1016/j.foodres.2020.109996.
15. Roncolini A., Milanovi? V., Aquilanti L., Cardinali F., Garofalo C., Sabbatini R. Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks. Food Research International. 2020;131:109031. DOI: https: //doi.org/10.1016/j.foodres.2020.109031.
16. Severini C., Azzollini D., Albenzio M., Derossi A. On printability, quality and nutritional properties of 3D printed cereal based snacks enriched with edible insects. Food Research International. 2018;106:666-676. DOI: https://doi.org/10.1016/j.foodres.2018.01.034.
17. Philipp C., Buckow R., Silcock P., Oey I. Instrumental and sensory properties of pea protein-fortified extruded rice snacks. Food Research International. 2017;102:658-665. DOI: https://doi.org/10.1016/j.foodres.2017.09.048.
18. Reznichenko I. Yu., Tikhonova O. Yu., Selskaya I. L. The correct label is the key to successful sales. Pischevaya promyshlennost' = Food industry. 2019;(7):19-24 (In Russ.).
Akopyan Giorgiy S.
T. S. Maltsev Agricultural Academy,
village Lesnikovo, Ketovsky district, Kurgan region, 641300, This email address is being protected from spambots. You need JavaScript enabled to view it.
Reznichenko Irina Yu., Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Red str., Kemerovo, Russian Federation, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it.

Bakumenko O. E., Alexeenko E. V., Nekrasova E. G., Gilmiyarova O. D.Research on the effect of fenugreek seed powder on the quality indicators of ryewheat bread

P. 12-15 DOI: 10.52653/PPI.2022.2.2.002

Key words
hay fenugreek seeds, functional and technological properties, rye-wheat bread, organoleptic, physical and chemical indicators, enrichment

The article describes the characteristics of enriching ingredients (pea fiber "EmfibreEF 200", flax seed infusion, honeysuckle fruits, fenugreek seeds, hemp flour) - sources of dietary fiber used in baking. The selection of fenugreek was as an enriching ingredient with a high content of dietary fiber, that can have a positive effect on the human body. The characteristics of fenugreek seed powder in terms of water-retaining and water-absorbing capacities are given. The ability of powder from fenugreek seeds to bind ions of "heavy" metals (for example, copper ions) has been investigated. The method of application was determined and the dosage of fenugreek seed powder was substantiated, studied its influence on the quality indicators of rye-wheat bread.

1. Alkhamova G. K., Androsova N. V., Akulova E. A., Boganova V. I. Special-purpose bakery products using fenugreek seeds, black cumin and stevioside. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya "Pischevie i biotekhnologii" = Bulletin of the South Ural State University. Series "Food and Biotechnology". 2018;(4):34-41.
2. Boitsova T. M., Nazarova O. M. Flax seed infusion in the technology of rye-wheat bread production. Khlebopechenie Rossii = Bakery of Russia. 2015;(3):27-29.
3. Dzhaboeva A. S., Cheldieva L. Sh., Tuskaeva Z. I., Titorenko E. S., Kulova I. M. Method of increasing consumer properties of bakery products due to the addition of food fibers. Nauka, tekhnika i obrazovanie = Science, technology and education. 2014;(1):41-43.
4. Ipatova L. G., Kochetkova A. A., Shubina O. G., Dukhu T. A., Levacheva M. A. Physiological and technological aspects of the use of food fibers. Pischevie ingredienti: syr'yo i dobavki = Food ingredients: raw materials and additives. 2004;(1):14-17.
5. Kolesnichenko M. N. Development of technology for rye-wheat bread with honeysuckle fruits: abstract of dissertation of Candidate of Technical Sciences: 05.18.01 / Kolesnichenko Marina Nikolaevna. Krasnoyarsk, 2017. 20 p.
6. Krutyaeva E. V. The use of powder from fenugreek seeds in the production of bread from wheat flour. Izvestiya Samarskoy selskokhozyaystvennoy akademii = Bulletin of Samara Agricultural Academy. Samara, 2013. Issue 4. P. 86-88.
7. Lukin A. A., Zinin A. V. Prospects for the use of hemp flour in the technology of bread production. Vestnik sovremennikh issledovaniy = Bulletin of modern research. 2017;9-1(12):120-124.
8. Petrova O. A., Evdokimova O. V. Common caraway in the technology of soft drinks. Potrebitel'skiy rynok: kachestvo i bezopasnost' tovarov i uslug. Materiali X mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyaschennoy 100-letiyu Orlovskogo gosudarsvennogo universiteta im. I. S. Turgeneva = Consumer market: quality and safety of goods and services. Materials ? International scientific-practical conference, dedicated to the 100th anniversary of the I. S. Turgenev Oryol State University / edited Evdokimova O. V., Lazareva T. N. Oryol, 2019. P. 319-322.
9. Potoroko I. Yu., Paimulina A. V., Uskova D. G. Development of bread technology with therapeutic and prophylactic properties based on the use of a complex herbal supplement. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. = Bulletin of the South Ural State University. 2016;4(3):39-46.
10. Pulekina N. V., Tinyakova O. M., Starovoit T. F. Vegetable ingredients for healthy food. Konditerskoe i khlebopekarnoe proizvodstvo = Confectionery and bakery production. 2020;( 3-4):27-29.
11. Vasilenko Z. V., Lapkovskaya V. V. Food and biologically active additives: methodological guidelines for students. Mogilev, 2012. 10 p. 12. Nechaev A. P., Dubtsova G. N., Alekseenko E. V., Suslyanok G. M., Sokolova O. S. Practical guide to performing laboratory work on the discipline "Food chemistry" (Proteins, lipids, carbohydrates): a manual for universities. Moscow: ÑSTL of the food industry, 2015. 88 p.
Bakumenko Olesya E., Doctor of Technical Sciences, Professor,
Alexeenko Elena V., Doctor of Technical Sciences, Professor,
Nekrasova Ella G.,
Gilmiyarova Ol'ga D.
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. , 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.

Ruban N. Yu., Reznichenko I. Yu.Descriptive analysis of sensory profiling of a new product for herodietic nutrition

P. 16-19 DOI: 10.52653/PPI.2022.2.2.003

Key words
descriptors, Cottage cheese product, Product profile, Flax seeds, Quality assessment

Products for active longevity related to special-purpose products are in demand by consumers on the Russian market. The increase in the average life expectancy in the modern world determines the development of products for herodietic purposes, the introduction of modern technologies, the use of new types of raw materials and food additives in formulations, which makes it possible to obtain competitive goods that meet the changing needs of the elderly. Modern sensory tests are used in modeling new food products, evaluating the quality of products, improving the efficiency of production and technological processes. Analysis using descriptor profiling allows you to identify the fundamental characteristics of the product, taking into account its focus on the target audience, to identify the nomenclature of profiles. build a product profile for a comprehensive assessment. Organoleptic characteristics are most significant when choosing a product and are decisive when making a consumer's decision to purchase. The aim of the work was to apply sensory evaluation of a new herodietic food product during its development, by isolating descriptors and building a profile to identify the best sample. New data on the formation of organoleptic characteristics of the curd product using unconventional raw materials and taking into account its properties have been obtained. For further quantitative evaluation, the descriptors that form the basis of the developed score scale are identified. A tasting evaluation of the model samples was carried out. Profiles are built according to the selected descriptors. Based on a comprehensive assessment, the best samples of cottage cheese product with an optimal ratio of non-traditional raw materials were identified. The use of the sensory descriptive method made it possible to identify samples with the best characteristics, to increase their competitiveness in the food market.

1. World report on aging and health [Electronic resource]. Access mode: https://www.who.int (In Russ.).
2. Ruban N. Yu., Reznichenko I. Yu. Study of consumer preferences of elderly and senile people in relation to dairy products. Industriya pitaniya = Food industry. 2018;3(2):44-48 (In Russ.).
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5. Ruban N. Yu., Reznichenko I. Yu. Features of preferences of elderly and senile people in the formation of the diet. Tekhnika i tekhnologiya pishchevykh proizvodstv = Technics and technology of food production. 2020;50(1):176-184 (In Russ.).
6. Ruban N. Yu., Reznichenko I. Yu. Linum usitatissimum in innovative technologies of hero diet products. APK Rossii = AIC of Russia. 2020;27(1):186-190 (In Russ.).
7. Shim Yu, Gui B., Wang Yu., Reaney M. Flaxseed (Linum usitatissimum L.) oil processing and selected products. Trends in Food Science & Technology. 2015;43(2):162-177.
8. Pham L., Wang B., Zisu B., Truong T. Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocolloids. 2020;107:105944.
9. Ruban N. Yu., Reznichenko I. Yu. Formulation development and quality assessment of a curd product for gerodietic purposes. Pischevaya promyshlennost' = Food industry. 2021;(2):30-33 (In Russ.).
10. Vivek K., Subbarao K., Routray W. et al. Application of fuzzy logic in sensory evaluation of food products: a comprehensive study. Food and Bioprocess Technology. 2020;13(1):1-29.
11. Galmarini M. V. The role of sensory science in the evaluation of food pairing. Current Opinion in Food Science. 2020;(33):149-155.
12. Debjani C., Das S., Das H. Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food. Journal of food science and technology. 2013;50(6):1088-1096.
Ruban Natal'ya Yu., Candidate of Technical Sciences,
Reznichenko Irina Yu., Doctor of Technical Sciences, Professor
Kemerovo State University,
6, Krasnaya str., Kemerovo, 650000, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.

Nikitina S. Yu., Shakhov S. V., Pil'niy D. V.Evaluation of the effectiveness of the combined use of ozonation treatment to improve the quality of grain distillates

P. 20-24 DOI: 10.52653/PPI.2022.2.2.004

Key words
alcohol distillate, ozonation, ultrasound, impurities, gas chromatography

An assessment of the combined effect of ozonation and ultrasonic treatment on the physical- and chemical and organoleptic properties of distillates was done in the work. Exposure to ozone made it possible to oxidize a number of minor ethanol congeners; ultrasonic treatment was used to intensively stir the reaction mixture. The object of study was an alcoholic distillate produced industrially from grain raw materials in a continuous operation. The sensory profile method, which allows visualizing the quality of the investigated product in the form of graphical profilograms of smell, taste and aftertaste, was used to compare the organoleptic properties of distillates. The study of the samples aroma was carried out using a multichannel gas analyzer and the "electronic nose" technique. Sensors based on piezoelectric quartz resonators with film sorbents on electrodes were used as a measuring array. The content of highly volatile microimpurities with insignificant accumulation of heavier homologues was effectively reduced at the first stage during the processing of the distillate according to the selected method. This allowed to obtain a product with a harmonious taste and smell. The increase in processing time contributed to the accumulation of compounds that degrade organoleptic characteristics. The optimal time for ozone-ultrasonic treatment of alcoholic distillates, equal to 6 min, was determined by a set of indicators.

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4. Nikitina S. Yu. Patent 2666912, IPC C12 P7 / 06, B01 D 3/14. A method for joint production of rectified ethyl alcohol and grain distillate; publ. 13.09.2018 (In Russ.).
5. Nikitina S. Yu., Shakhov S. V., Gordienko A. S. Experience in the introduction of a new technology for the joint production of rectified ethyl alcohol and alcohol distillate from fermented grain raw materials. Pivo i napitki = Beer and drinks. 2020;(4):40-43 (In Russ.).
6. Chuprin V. I., et al. Patent 2130482. IPC Ñ12G 3/06. A method for processing aqueous solutions of ethanol; publ. 20.05.1999 (In Russ.).
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8. Onuki Shinnosuke, et al. Ethanol purification with ozonation, activated carbon adsorption, and gas stripping. Separation and Purification Technology. 2015;151:165-171. Doi: 10.1016/j.seppur.2015.07.026.
9. Cai Lingshuang, et al. Further purification of food-grade alcohol to make a congener-free product. Journal of the Institute of Brewing. 2016;122:84-92. DOI 10.1002/jib.295.
10. Nikitina S. Yu. [et al.] Patent 2692914, IPC C12P 7/06, B01 D 3/14. A method for joint production of rectified ethyl alcohol and distillate from fermented grain raw materials; publ. 28.06.2019 (In Russ.).
11. Nikitina S. Yu., et al. Analytical control of the quality of the rectated ethanol, water and alcohol distillates. Pischevaya promyshlennost' = Food industry. 2018;(6):40-43 (In Russ.).
Svetlana Yu. Nikitina, Doctor of Technical Sciences,
Sergey V. Shakhov, Doctor of Technical Sciences, Professor,
Dmitriy V. Pil'niy, graduate student
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.


Ryzhakova A. V., Goloviznina M. S., Legoshina A. S.Trends in the development of the global market for dairy alternatives

P. 24-28 DOI: 10.52653/PPI.2022.2.2.005

Key words
dairy alternatives, market, production, consumption, consumer preferences

Nowadays, one of the most important nutritional trends is following a healthy lifestyle. This trend also includes the growing popularity of plant foods. Every year the number of items declared as vegan or vegetarian (these goods exclude products of animal origin) increases on store shelves and restaurant menus. The Dairy Alternatives category belongs to such products. Undoubtedly, the study of goods in this category is relevant and timely, and the purpose of this article was to analyze the world market for alternative dairy products and identify consumer preferences. The scientific article examines the foreign and Russian market of the Dairy Alternatives category, identifies the growth and development rates of this market, considers the Russian market in detail, and how the Dairy Alternatives category is represented in it. This category is one of the most dynamic segments of the world food market and, in this regard, it is necessary to carefully study it not only from the side of production and sale but also from the side of consumer demands. Therefore, the need to study consumer opinions and preferences for alternative dairy products was identified, and a marketing study was carried out. This method helped to define the target audience of the Dairy Alternatives category and made it possible to understand consumer preferences regarding the new product. The results of the study indicate that for the further creation of products within the category and its development, one can consider such raw materials as oats, soybeans, nuts. Considering the above trends, it can be predicted that the category of plant-based products will demonstrate dynamic growth in the Russian market in the medium term. To do this, it is necessary to correctly position it and convey to the consumer information about the usefulness of such a product.

1. Al'pakova G. D., Popova N. V., Liksunova A. D. Approaches to the formation of a new format food market. Vestnik Juzhno-Ural'skogo gosudarstvennogo universiteta. Serija "Pischevye i biotehnologii" = Bulletin of the South Ural State University. Series "Food and Biotechnology". 2020;(4):5-11 (In Russ.).
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3. Meat and dairy alternatives are a catalyst for grocery store sales in Canada [Electronic resource] [cited 2021 August 13]. Available from: https://www.nielsen.com/ca/en/insights/article/2019/meat-and-dairy-alternatives-are-a-catalyst-for-grocery-store-sales/
4. Dairy News. Dairy News. Other milk: producers invest millions of euros in soybeans, oats, and almonds [Electronic resource] [cited 2021 August 15]. Available from: http://www.dairynews.ru/news/drugoe-moloko-proizvoditeli-vkladyvayut-milliony-e.html
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7. Global Dairy Alternatives Market - Trends, Insights & Forecasts (2019-2026) [Electronic resource] [cited 2021 August 20]. Available from: https://nielsenreports.com/downloads/global-dairy-alternatives-market-trends-insights-forecasts-2019-2026/
8. Medvedeva A. Plant milk market in Russia: not soy, but oats [Electronic resource] [cited 2021 August 13]. Available from: https://www.agroxxi.ru/stati/rynok-rastitelnogo-moloka-v-rossii-ne-soja-no-oves.html
Ryzhakova Alla V., Doctor of Technical Sciences, Professor,
Goloviznina Marina S.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.
Legoshina Anastasia S.
OJSC "Sady Pridonja",
7, build. 1, Fruktovaya str., Moscow, 117556


Melnikova E. I., Bogdanova E. V., Pavel'eva D. A.Antimicrobial potential of the Lactococcus and Lactobacillus microorganisms

P. 29-31 DOI: 10.52653/PPI.2022.2.2.006

Key words
food waste, bioprotection, Lactococcus, Lactobacillus, bacteriocins, mechanism of action

The paper describes the prospects for the usage of bioprotective crops in the production of food products to preserve their quality and safety aimed to reduce food waste. The main mechanisms of action were analyzed. The antimicrobial bioprotective potential of some strains of Lactococcus and Lactobacillus was evaluated. The methods of inhibiting contaminants produced by metabolites of lactic acid bacteria (organic acids, aldehydes, ketones, peroxides, etc.) were presented. The mechanism of action of bacteriocins exhibiting antagonistic activity was presented and described. The prospect of using bioprotective cultures to increase the shelf life of food products was evaluated in conclusion. Their advantage was proved in comparison with chemical preservatives.

1. Experts estimated the cost of the products thrown away by the Russians at $ 1.6 trillion [Electronic resource] [cited 2021 August 2]. Available from: https://www.rbc.ru/business/04/10/2019/5d94824e9a7947147992cf07 (In Russ.)
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3. Sul'timova T. D., Zaharov E. V. Bacteriocins of lactic acid bacteria. Vestnik VSGUTU = Bulletin of VSGUTU. 2016;2(59):41-47 (In Russ.).
4. Surugau L. N. Peptide separation by capillary electrophoresis with ultraviolet detection: some simple approaches to enhance detection sensitivity and resolution. The Malaysian Journal of Analytical Sciences. 2011;15(2):273-287.
5. Stojanova L. G. Isolation and identification of lactic acid bacteria Lactococcus lactis subsp. lactis with antimicrobial action. Izvestija Timirjazevskoj sel'skohozjajstvennoj akademii = News of the Timiryazev Agricultural Academy. 2017;5:41-61 (In Russ.).
6. Abdullaeva N. F., Gusejnova N. F. Antimicrobial substances of lactic acid bacteria, their properties and application (review). Aktual'nye problemy gumanitarnyh i estestvennyh nauk = Actual problems of the humanities and natural sciences. 2020;2:28-33 (In Russ.).
7. Solvej Siedler, Balti Rafik and Neves Ana Rute. Bioprotective mechanisms of lactic acid bacteriaagainst fungal spoilage of food. Current Opinion in Biotechnology. 2019;58:138-146.
Melnikova Elena I., Doctor of Engineering Sciences, Professor,
Bogdanova Ekaterina V., Candidate of Engineering Sciences,
Pavel'eva Dar'ya A., postgraduate student
Voronezh State University of Engineering Technologies,
19, Revolution avenue, Voronezh, 394036, This email address is being protected from spambots. You need JavaScript enabled to view it.

Kruchinin A. G., Bolshakova E. I. Peculiarities of molecular weight fractionation of milk obtained from cows with CSN3 gene polymorphism

P. 32-35 DOI: 10.52653/PPI.2022.2.2.007

Key words
k-casein, gene, polymorphism, nanofiltration, retentate, permeate, particle size

This paper describes the regularities of changes in physicochemical properties of skimmed milk produced from milk of black-and-white breed cows with genotypes AA, AB, BB of the CSN3 gene in the process of nanofiltration using polyethersulfone membranes. Some studies have observed the dependence of various technological features of milk on the genotype of milk cows of the CSN3 gene, in particular the A and B alleles of the individuals' genome, that's why milk from cows with previously mentioned genotypes was chosen as the study object. It was found that the duration of the nanofiltration process changed insignificantly in all samples on change the concentration factor from 1 to 2.5; the specific membrane productivity decreased at the concentration factor of 1.75 and the dynamics of milk solids' concentration in the retentates of CSN3A, CSN3AB and CSN3B samples was similar. Retention of solids in the CSN3AA test sample at the end of the filtration process was slightly lower (92 %) than in the CSN3AB (95 %) and CSN3BB (94 %) samples and significant differences in the concentration of individual components (proteins, lactose and minerals) weren't observed. With the increase of the concentration factor during nanofiltration, the active acidity changes insignificantly (by 0.10-0.14) in the retentates of all samples compared to the raw material; the titratable acidity increases by 7-8 °T. The protein particles' size of nanofiltration and ultrafiltration retentates was assessed; thereby a possible conformational change in protein microstructure was established by decreasing the average diameter of protein particles in the process of ultrafiltration by 1-2 nm (CSN3AA and CSN3AB) and by 3-4 nm (CSN3BB), which wasn't detected in the process of nanofiltration.

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Kruchinin Alexander G., Candidate of Technical Sciences,
Bolshakova Ekaterina I.
All-Russian Dairy Research Institute,
Moscow, 35, bld. 7, Lusinovskaya str., 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.


Sumina A. V., Polonsky V. I.Method for obtaining grain product with increased functional value

P. 36-40 DOI: 10.52653/PPI.2022.2.2.008

Key words
grain, barley, wheat, green tea, ginger, stevia, antioxidants

The aim of the study is to improve the method of making a grain food product with improved functional properties, assessed by the content of antioxidants in it. Wheat and barley grown in the conditions of Eastern Siberia were used as the grain base of the product. The functional component of the product was dry crushed leaves of green Chinese tea, flavoring additives included dry crushed stevia leaves and ginger rhizome. Dry grains of wheat and barley were roasted for 5 minutes at a temperature of 24 °C and ground to particles with an average size of 0.5 mm. To prepare one portion of the grain base, 40 g of roasted and crushed grains were used. At the first stage of the study, 2 g of crushed leaves of green Chinese tea, particles of which had a size of 0.1-0.25 mm, were added to the grain base. At the second stage of the study, 0.5 g of dried ground ginger rhizomes were added to the grain base with green tea leaves, at the third stage, 0.1 g of dried crushed stevia leaves were added. Then the mixture was infused in hot water for 3-5 minutes. To determine the functional value of the products, the total content of antioxidants (TCA) in their constituent ingredients was measured by extracting samples with hot bidistilled water. The measurement of the TCA value was carried out on a Tsvet Yauza-01-AA device. Gallic acid was used as a reference sample. As a result, a functional food product of a higher quality was obtained in terms of the level of TCA in it, as well as containing stevioside and essential oils. When ginger and stevia were added to a mixture of grains and green tea leaves, a slight decrease in the level of TCA in the final product was observed in the experiments. The hypothesized mechanism of this effect is the chemical and physical antagonism of various substances that make up these mixtures.

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Sumina Alena V., Candidate of Agricultural Sciences
N. F. Katanov Khakas State University,
90, Lenina str., Abakan, 655000, Republic of Khakasia, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Krasnoyarsk State Agrarian University,
90 Mira avenue, Krasnoyarsk, 660049, Russia
Polonsky Vadim I., Doctor of Biological Sciences, Professor
Krasnoyarsk State Agrarian University,
90, Mira avenue, Krasnoyarsk, 660049, Russia, This email address is being protected from spambots. You need JavaScript enabled to view it.
Siberian Federal University,
79, Svobodniy avenue, Krasnoyarsk, Russia, 660041

Yudina T. A., Matyunina A. V., Zaitseva L. V., Kandrokov R. Kh.Achloride bread enriched with ?-3 fatty acids and dietary fibers

P. 41-44 DOI: 10.52653/PPI.2022.2.2.009

Key words
achloride bread, fortification, chia flour, omega-3 fatty acids, dietary fiber

A recipe has been developed for enriched achloride bread with the addition of chia flour and milk fat substitute (1.7 g of omega-3 fatty acids /100 g) together with sunflower oil (ratio 55:45) in the amount of 1-2.5 % and 4.5 %, respectively, from the mass of wheat flour. When chia flour was added at least 1 %, bread was obtained with an omega-3 fatty acid content of more than 0.2 g/100 g and dietary fiber more than 3 g/100 g, which allows it to be labeled in accordance with current legislation as a "source" of these nutrients. When chia flour was added at least 2.5 %, bread was obtained with an omega-3 fatty acid content of more than 0.4 g/100 g and dietary fiber more than 6 g /100 g, which, in accordance with the current legislation, is a product "with a high content" of these nutrients. The ratio of saturated to unsaturated fatty acids in the fatty phase of bread was 1:(2.5-3), while the content of polyunsaturated fatty acids was 46.9-52.3 % of the total fatty acids, which is in line with the WHO recommendations. The ratio between omega-3 and omega-6 fatty acids in the fat phase of bread corresponded to the recommendations of Russian scientists and was 1:(3.7-6). In terms of physicochemical and organoleptic characteristics, the developed achloride bread corresponded to the normative documentation. Enrichment of achloride bread with deficient omega-3 fatty acids and dietary fiber contributes to its intended purpose - the prevention of cardiovascular diseases.

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11. Zajceva L. V., Yudina T. A., Ruban N. V. The quality of rye tortillas with the addition of chia flour and fat-and-oil product of enzyme transesterification. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2017:5:31-34 (In Russ.).
12. Zaytseva L. V., Yudina T. A., Ruban N. V., Bessonov V. V., Mekhtiev V. S. Modern approaches to the development of gluten-free bakery formulations. Voprosy pitaniya = Problems of Nutrition. 2020;89(1):77-85 (In Russ.). DOI: https://doi.org/10.24411/0042-8833-2020-10009.
Yudina Tamara A., Candidate of Technical Sciences,
Kandrokov Roman Kh., Candidate of Technical Sciences
Moscow State University of Food Industry,
11, Volokolamskoe highway, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it.
Matyunina Alexandra V., postgraduate,
Zaytseva Larisa V., Doctor of Technical Sciences
All-Russian Scientific Research Institute of Confectionery Industry - Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS,
20/3, Elektrozavodskaya str., Moscow, 107023


Maksimova S. N., Goryacheva E. D., Poleschuk D. V., Podlenniy L. Yu., Ponomarenko S. Yu. Technological prospects and technical solutions for the collection and use of waste in the production of salmon caviar

P. 45-47 DOI: 10.52653/PPI.2022.2.2.010

Key words
pacific salmon, hawks, waste during punching, biological value, waste collection, technical solution, aggregate-technological scheme

The importance of the fishing industry as one of the backbone industries in the economic activity of the Far Eastern region is noted. The orientation of fish processing enterprises in the region to the processing of salmon fish is shown. The average catch of salmon fish in the Far East is presented; the share of caviar products from this valuable water body in the volume of catch is shown. The expediency of modernization of the technological process in the processing of salmon fish in order to increase the yield of food products and their biological value has been substantiated. An assessment of the chemical composition of wastes generated during the production of salmon caviar at the operation of punching ovaries is given, confirming their nutritional value, as well as the expediency of collecting and using this secondary raw material. The composition of the generated waste is described. Their relative biological value was determined by the biotesting method using the ciliate Tetrahymena pyriformis. Two types of punching of salmon ovaries are considered: manual and machine, as well as technical design of the technological process, which affect the yield of punched eggs and the amount of waste generated in this case. A device for punching salmon caviar is presented, and the principle of its operation is described. It is indicated that the collection of the studied waste is difficult due to the design features of the technological line. The developed automatic aggregate-technological scheme of the line for collecting waste from punching salmon ovaries is presented, which includes a device for punching eggs, a liquid ring vacuum pump, a vacuum barrel, a magnetic float level switch, a sluice gate, a waste container with a water separating grid and a control cabinet. It is shown that the proposed aggregate-technological scheme provides an opportunity to accumulate valuable waste with different water content, differentiating them according to this feature. It is concluded that the proposed technical solution for the automatic collection of waste generated during the punching of salmon ovaries will make it possible to obtain biologically valuable secondary raw materials for further use in the production of food products.

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Maksimova Svetlana N., Doctor of Technical Sciences, Professor,
Poleschuk Denis V., Candidate of Technical Sciences,
Podlenniy Lev Yu., graduate student,
Ponomarenko Svetlana Yu., Candidate of Technical Sciences
Far Eastern State Technical Fisheries University,
690087, Vladivostok, Lugovaya str., 52B, 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.
Gorjacheva Elena D., 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.

Normakhmatov Ruziboy. Investigation of the chemical composition of the eastern persimmon of the Khiyakume variety of Uzbekistan and the confiture made from it

P. 48-51 DOI: 10.52653/PPI.2022.2.2.011

Key words
oriental persimmon, lemon, confiture, vitamin, macroelement, microelement

Research on improving human well-being by fortifying their diets with biologically complete foods is highly relevant. In this work, the nutritional and biological value of Hiyakume persimmon fruit and jam made from it has been investigated. Studies have shown that persimmons grown in the weather and climatic conditions of Uzbekistan are distinguished by a high sugar content (16.7 %), pectin substances (1.59 %), P-active substances, bioflavonoids (217 mg/100 g) and carotene (1.39 mg/100 g). It has been established that persimmons, unsuitable for transportation, can be successfully used to obtain confiture with a high biological value. Mashed lemons with skin were used as a fortifier. The work was carried out in the laboratory for the examination of food products of the Samarkand Institute of Economics and Service, the Institute of Chemistry of Plant Substances of the Academy of Sciences of the Republic of Uzbekistan and the problem laboratory of macro-and microelements of the Samarkand State University named after I. And Navoi. Studies have shown that the use of mashed lemons to obtain confiture from persimmon fruit enriches the finished product with vitamins C, P-active substances (bioflavonoids), as well as dietary fiber. In the jam, the mass fraction of vitamin P was 120 mg, and the mass fraction of vitamin C was 57.0 mg per 100 g of the product. Experimental studies have also proved that, in comparison with grain products, pome and stone fruits, persimmon has a high content of iodine, which is so deficient for the region of Uzbekistan.

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Normakhmatov Ruziboy, Doctor of Technical Sciences, Professor
Samarkand Institute of Economics and Service,
9, Amira Timura str., Samarkand, Republic of Uzbekistan, 140100, This email address is being protected from spambots. You need JavaScript enabled to view it.




TOMRA FOOD at the exhibition "AGROPRODMASH-2021" Advanced Solutions for the Pulp Industry

XV Congress of the Russian Union of Bakers and XVI Business Conference "Bakery production in Russia-2021"

Profession with taste: what does a corporate food technologist do