+7 (916) 969-61-36
foodprom@foodprom.ru

  

 



Rambler's Top100

Food processing Industry №7/2022



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

TOPIC OF THE ISSUE: ECONOMIC DEVELOPMENT OF THE AGRO-INDUSTRIAL COMPLEX

Kolonchin K. V., Seregin S. N., Gorbunova M. A.The role of investment in the development of the fish market

P. 8-15 DOI: 10.52653/PPI.2022.7.7.001

Key words
fishery complex, domestic market of fish products, investment quotas, government measures to support and regulate the domestic market

Abstract
The measures taken by state regulation with the introduction of investment quotas for the extraction of aquatic biological resources have provided a new quality of economic growth. Under the current economic conditions of development, including low growth rates, high inflation, the innovation-investment model is the basis for stimulating the economy of the fishery complex and expanding the market for fish products. The development and implementation of innovations and new technologies for the development of the fishery complex is an objective necessity; ultimately, the cost of the finished product supplied to the consumer and its economic accessibility for all socio-demographic groups of the country's population depend on these factors. The article analyzes the volume of investments that have recently been attracted to the development of the fishing industry, the main direction of which was the renewal of the material and technical base of the fishery complex to transfer it to an innovative development path with the introduction of new technologies to increase the economic efficiency of work, involvement in the economic turnover secondary resources, greening production. Investment policy aimed at transforming the market for products of aquatic biological resources, including expanding the range of products supplied and ensuring the economic accessibility of fish products for households with low incomes, is able to ensure the consumption of fish products by the country's population, which is one of the priority tasks for implementing the Strategy for the development of the fishery complex Russian Federation. In the current conditions in the domestic and foreign markets, the state is required to create tools to stabilize business activity and support business in key food markets. Also, the increase in the consumption of fish products by the population cannot be considered separately from the ongoing socio-economic policy of the state, only in the conditions of an increase in the well-being of the population will the demand in the market of fish products be provided.

References
1. Marshall A. Principles of economic science. Moscow: Progress, 1993 (In Russ.).
2. Caballero R., Hammour M. On the timing and efficiency of creative destruction. Quarterly Journal of Economics. 1996;111(766).
3. Klepach A. N. Social and technological challenges of the Russian economy. Nauchnie Trudi Vol'nogo ekonomicheskogo obschestva = Scientific works of the Free Economic Society. 2021;4(230):103-120 (In Russ.).
4. Klepach A. N. Russian Economy: Medium-Term Barriers and the Role of human wealth in response to global and domestic challenges of long-term development. Nauchnie Trudi Vol'nogo ekonomicheskogo obschestva = Scientific Works of the Free Economic Society. 2021;5(231):64-92 (In Russ.).
5. Aganbegyan A. G., Porfiriev B. N., Shirov A. A. On overcoming the current crisis and ways of developing the Russian economy. Nauchnie Trudi Vol'nogo ekonomicheskogo obschestva = Scientific works of the Free Economic Society. 2021;1(227):193-213 (In Russ.).
6. Seregin S. N. Domestic food assistance - a regional aspect of the implementation of a social project. Pischevaya promyshlennost' = Food industry. 2016(8) (In Russ.).
7. Kolonchin K. V., Seregin S. N., Sysoev G. V. A new model of social development and environmental economics - the main vector of agrarian policy. Pischevaya promyshlennost' = Food industry. 2021;(12) (In Russ.).
8. Kolonchin K. V., Seregin S. N., Zakshevskaya E. V. State measures to stimulate and modernize the technical and technological base of the fishing industry: results and prospects. Ekonomika, trud, upravlenie v sel'skom khozyaystve = Economics, labor, management in agriculture. 2021;(11) (In Russ.).
9. Kolonchin K. V., Seregin S. N., Gorbunova M. A. Possible directions for solving the problem of ensuring new requirements for the consumption of fish products. Trudy VNIRO = Proceedings of VNIRO. 2022;187 (In Russ.).
Authors
Kolonchin Kirill V., Candidate of Economic Sciences,
Gorbunova Marina A.
Russian Federal Research Institute of Fisheries and Oceanography,
17, Verkhnyaya Krasnoselskaya str., Moscow, 107140, 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.
Seregin Sergey N., Doctor of Economic Sciences, Professor
V. M. Gorbatov Federal Science Center for food systems of RAS,
26, Talalikhina str., Moscow, 109316, This email address is being protected from spambots. You need JavaScript enabled to view it.



Savostin D. S., Savostin S. D., Magomedov M. D., Stroev V. V.Price as a factor of increasing the competitiveness of a feed mill

P. 16-19 DOI: 10.52653/PPI.2022.7.7.002

Key words
prices and pricing, competition, compound feed enterprise, compound feed, cost of compound feed, raw materials, grain, losses in the production of compound feed

Abstract
The article examines the historical aspect of pricing in the country; indicates the absence of an alternative to the transition of the Russian Federation (RF) to market relations. In a planned economy, prices for compound feed were set by the USSR State Price Committee and have not changed for a long time. At the same time, subsidization of feed prices from the country's budget was carried out. Even with the desire of the state to create favorable conditions for the development of the feed industry countries, in most cases, did not get the desired results. It was possible to change the situation only with the implementation of radical economic reforms. With this in mind, a decision was made on the transition of the Russian Federation to market relations. The shortcomings made during the country's transition to market relations are listed (the absence of a detailed program for the country's transition to market relations; shortcomings in the system of protection of savings, citizens of the country who were in a savings bank; the import of the currency of the USSR to the Russian Federation from the former Soviet republics, thanks to which inflation has increased significantly; the lack of a system to protect pensioners from serious financial difficulties; the increase in the turnover of highly qualified personnel with good practical experience at enterprises, due to low wages and its delays; complete the lack of a competitive environment, since all enterprises were state-owned; shortcomings of the privatization program of state-owned enterprises, which was supposed to protect the interests of a large number of citizens of the country, etc.); the structure of the price of feed is given: it consists of the cost of production, profit and value added tax (VAT); attention is drawn to the need for a reasonable reduction the cost of compound feeds; a method for determining the economic feasibility of purchasing raw materials for the production of compound feeds is proposed (to establish the types and quantity necessary for production compound feeds in demand, to identify market prices for compound feeds in demand, to determine the costs associated with the purchase of raw materials, to compare all costs associated with the production and sale of feed intended for the production of compound feeds with market prices for them, in cases where market prices for the produced compound feeds will be higher than the above costs, it is advisable to produce them); the algorithm of pricing for compound feeds is recommended; losses related to the production of compound feeds are considered; possible types of discounts from the price of compound feeds are outlined.

References
1. Alekseycheva E. Yu., Magomedov M. D., Stroev V. V. Improving the efficiency of the development of food industry enterprises. Pischevaya promyshlennost' = Food industry. 2011;(11):40-43.
2. Karabanova O. V., Sharapova S. A., Magomedov M. D. Competitiveness c of a multicultural regions economy: measuring and provision. In: Public Administration and Regional Management in Russia. Challenges and Prospects in a Multicultural Region. Series "Contributions to Economics". Switzerland, 2020. P. 163-172.
3. Magomedov M. D., Alekseycheva E. Yu. Competitive enterprise management system. Pischevaya promyshlennost' = Food industry. 2001;(7):22-23.
4. Magomedov M. D., Kulomzina E. Yu., Stroev V. V. Pricing. Textbook for bachelors Ser. Educational publications for bachelors (5th edition). Moscow, 2021.
5. Magomedov M. D., Rybin A. V. The mechanism of profit distribution in the integration systems of the agro-industrial complex. Pischevaya promyshlennost' = Food industry. 2003;(1):8-9.
6. Magomedov M. D., Shogenov A. K. Cooperation of enterprises for the production and sale of bread products. Khranenie i pererabotka selkhozsir'ya = Storage and processing of agricultural raw materials. 1998;(5):53-55.
7. Pavlyuchenkov A. K. Economics of compound feed production. Monograph. Moscow: Kolos, 1982. 240 p.
8. Savostin D. S. Compound feed as a growth factor in the volume of livestock production. Ekonomika i predprinimatel'stvo = Economics and Entrepreneurship. 2017;12-2(89).
9. Savostin D. S., Magomedov M. D., Stroev V. V., Karabanova O. V., Kulomzina E. Yu. Institutional model of development of formula-feed mini-enterprises in the Russian Federation. In: Proceedings of the Russian Conference on Digital Economy and Knowledge Management (RuDEcK 2020). Series "Advances in economics, business and management research". Voronezh, 2020. P. 431-433.
10. Scherbakova O., Koroleva N. Optimization of recipes at a feed mill. Kombikorma = Compound feed. 2005;(8):50-51.
Authors
Savostin Dmitriy S., graduate student
Central Bank of the Russian Federation, Department of Monetary Policy,
12, Neglinnaya str., Moscow, 107016, This email address is being protected from spambots. You need JavaScript enabled to view it.
Savostin Sergey 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.
Magomedov Magomed D., Doctor of Economic Sciences, Professor
Moscow State Pedagogical University,
4, bld 1, 2nd Agricultural lane, Moscow, 129226, This email address is being protected from spambots. You need JavaScript enabled to view it.
Stroev Vladimir V., Doctor of Economic Sciences, Professor
State University of Management,
99, Ryazanskiy avenue, Moscow, 109542, This email address is being protected from spambots. You need JavaScript enabled to view it.



Statsenko E. S.The study of consumer opinion towards foods enriched with vegetable protein

P. 20-24 DOI: 10.52653/PPI.2022.7.7.003

Key words
survey, consumer, demand, preference, respondent, soy, products, consumption frequency

Abstract
To develop and design new food products, it is necessary to know the demand and need for them from the population. The real demand of consumers in certain foodstuffs, as well as the level of their consumption, can be identified with the help of a sociological survey. The purpose of this research was to study consumer attitudes towards food products containing soy, as well as preferences for their use. A questionnaire survey was used to conduct the study. The objects of the study were residents of the city of Blagoveshchensk aged 18 years and older. The survey showed that, in general, the consumer responds positively to food products containing soy and is willing to include them in the diet as a source of protein and other valuable substances. It turned out that 85.5% (218 people) prefer to consume soybeans in processed form, as well as in the composition of traditional food products, and only 14.5% (37 people) in their natural form. A comparative analysis of these sociological studies and studies conducted earlier showed that food products containing soy began to be consumed daily by 5.9% more than 10 years ago (7.0%). However, a significant part of the respondents (33.3%) may refuse to use these products because of the bean taste and smell of soy and its derivatives. Almost every fifth (19.6%) named the reason for the possible refusal to use these products - the fear of products containing genetically modified objects. It also turned out that government programs and projects aimed at the prevention of alimentary diseases through the production of dietary, functional and preventive foods are effectively implemented, since the majority of respondents (62.3%) consume dietary and fortified foods daily or every 2-4 days.

References
1. Maksimov S. A., Karamnova N. S., Shalnova S. A., et al. Empirical patterns of nutrition in the Russian population and risk factors for chronic noncommunicable diseases (ESSE-RF Study). Voprosy pitaniya = Problems of Nutrition. 2019;(6):22-23 (In Russ.). DOI: 10.24411/0042-8833-2019-10061
2. Kodentsova V. M., Vrzhesinskaya O. A., Risnik D. V., et al. Micronutrient status of the population of the Russian Federation and the possibility of its correction. Problem state. Voprosy pitaniya = Nutrition issues. 2017;86(4):113-124 (In Russ.).
3. Messina M. Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients. 2016;8(12):754. DOI: 10.3390 / nu8120754.
4. Petibskaya V. S. Soybean: chemical composition and usage. / edited by V. M. Lukomets. Majkop, 2012, 432 p. (In Russ.)
5. Singh G. Soya: biology, production, use. Kiev: Zerno, 2014. 656 p. (In Russ.)
6. Statsenko E. S. Research of preferences of the population at the use of soy products. Dalnevostochny agrarny vestnik = Far Eastern Agrarian Bulletin. 2011;2(18):44-46 (In Russ.).
7. Soybean in Russia: we are stepping into the year of the Amur tiger! Agribusiness. Agrobiznes = Agribusiness. URL: https://www.agbz.ru/news/soya-v-rossii-shagaem-v-god-amurskogo-tigra/
8. Tutel'yan V. A. Healthy eating for public health. Obschestvennoe zdorov'ye = Public Health. 2021;(1):56-64 (In Russ.). DOI: 10.21045/2782-1676-2021-1-1-56-64.
9. Analysis of the Russian market of soybeans and soy products: results of 2019, forecast until 2022. Neoanalytics. URL: https://marketing.rbc.ru/articles/11667/
10. Statsenko E. S., Starberg M. A., Borodin E. A. Functional foods made from soybeans and pumpkin. Amursky meditsinsky zhurnal = Amur Medical Journal. 2019;(3):48-52 (In Russ.).
11. Statsenko E. S. Innovative technology for the production of dry mashed potatoes of increased nutritional and biological value. Vestnik KrasGAU = Krasnoyarsk State Agrarian University Bulletin. 2018;(5):214-221 (In Russ.).
12. Reshetnik E. I., Korneva N. Yu. Marketing research of the curd cheese market in Blagoveschensk. Tehnologiya i tovarovedenie innovatsionnykh pischevyh produktov = Technology and commodity science of innovative foods. 2021;5(70):107-111 (In Russ.). https://doi.org/10.33979/2219-8466-2021-70-5-107-111
13. Ivanova T. A. Models of consumer behavior as a marketing strategy basis. Vestnik RUDN, seriya Sociologiya = RUDN Journal of Sociology. 2012;(2):110-118 (In Russ.).
14. Tikhonova O. Yu., Reznichenko I. Yu., Zorkina N. N. A study of consumer preferences for food labeling and quality assessment. Tekhnika i tekhnologiya pishchevykh proizvodstv = Food Processing: Techniques and Technology. 2015;(1):152-155 (In Russ.).
15. Volovskaya N. M., Idrisova A. I. Consumer preferences: concept, theoretical approaches. Ekonomika i biznes: teoriya i praktika = Economy and Business: Theory and Practice. 2020;4-1(62):73-75 (In Russ.). DOI: 10.24411/2411-0450-2020-10259
16. Chimonina I. V., Tsybulskaya A. A. Analysis of the impact of soy and soy products on the human body. KANT. 2014;2(11):92-96 (In Russ.).
17. Tsuglenok N. V. Matyushev V. V., Tsuglenok G. I., et al. Results of studies on the inactivation of anti-nutrients in soy. Vestnik KrasGAU = KrasGAU Bulletin. 2012;(5):394-397 (In Russ.).
18. Jedrusek-Golinska A., Piasecka-Kwiatkowska D., Zielinska P., et al. Soy preparations are potentially dangerous factors in the course of a food allergy. Foods. 2019;8(12):655. DOI: 10.3390/foods8120655.
19. Krishtafovich D. V., Krishtafovich V. I. Study of the attitude of consumers in the Moscow region to the problem of the use of genetically modified organisms in the production of food products. Fundamentalnye i prikladnye issledovaniya kooperativnogo sektora ekonomiki = Fundamental and Applied Researches of the Cooperative Sector of the Economy. 2018;(1):101-107 (In Russ.).
20. Sen'kin N. I. Prospects for the development of genetically modified crops. Interekspo Geo-Siberia = Interexpo GEO-Siberia. 2017;(1):211-217 (In Russ.).
21. Federal Law No. 358-FZ dated July 3, 2016 "On Amendments to Certain Legislative Acts of the Russian Federation in Part of Improving State Regulation in the Field of Genetic Engineering Activities". URL: http://publication.pravo.gov.ru/Document/View/ 0001201607040147
22. Bakumenko O. E., Shcherba I. V., Budkevich R. O., et. al. The food ration is the basis for the development of functional food products. Pishevaya promyshlennost' = Food industry. 2021;(3):59-62 (In Russ.).
23. Dasguta A., Klein K. Antioxidants in food, vitamins and supplelements: prevention and treatment of disease. Elsevier Inc., 2014. 344 p.
24. Decree of the Chief State Sanitary Doctor of the Russian Federation, dated June 14, 2013 No. 31. Moscow "On measures to prevent diseases caused by micronutrient deficiency, development of the production of food products for functional and specialized purposes". URL: https://rg.ru/2013/09/18/onishenko-dok.html
25. Strategy for improving the quality of food products of the Russian Federation until 2030. URL: http://static.government.ru/media/files/9JUDtBOpqmoAatAhvT2wJ8UPT5Wq8qIo.pdf
Authors
Statsenko Ekaterina S., Candidate of Technical Sciences
All-Russian Research Institute of Soybeans,
19, Ignat'evskoe highway, Blagoveschensk, Amursky district, Russia, 675027, This email address is being protected from spambots. You need JavaScript enabled to view it.



Yamaletdinova M. F.Development of the experiment plan of the process of moisture absorption of apricot seeds

P. 25-28 DOI: 10.52653/PPI.2022.7.7.004

Key words
plan, experiment, moisture absorption, apricot seed, factor, full-factor experiment, Student's criterion, duration, temperature, saline solution

Abstract
In this article, the author has developed a two-factor experimental plan to study the process of moisture absorption of apricot seeds. A two-factor experiment is carried out in order to find the conditions for the process of moisture absorption of apricot seeds, which provides the optimal value of the selected parameter (extremal problem), and to construct an interpolation formula for predicting the values of the studied parameter, which depends on a number of factors (interpolation problem). Experimental research aimed at developing a new method for the production of Uzbek national salted seeds from apricot processing waste. The method of preparing such salted seeds in the traditional artisanal way includes the following technological processes: drying in the summer in the sun, and in winter in dryers. Splitting the shell mechanically, i.e. each seed is manually, individually hit with a hammer in order to obtain small cracks on the shell, this is done so that later the kernel can be easily separated from the shell manually. After that, the process of soaking (boiling) in a 20% saline solution of seeds with cracks on the shell takes place to give them a salty taste; frying in open cauldrons a certain portion of the seeds; drying also in the open air in the sun, or in a dryer; roasting with salt in a cauldron, for the acquisition of kernels of seeds of a specific taste and aroma; cooling naturally; implementation. For further research, the conditions for the flow of the moisture absorption process were identified, which provide the optimal value of the selected parameters - the temperature of the saline solution and the duration of exposure of the product in the saline solution, and the construction of an interpolation formula for predicting the values of the studied temperature parameters, and time, depending on a number of factors. Based on two factors of brine temperature and the duration of exposure of the product in the brine, a regression equation was obtained for the output value of moisture absorption. The Student's test coefficient was calculated, and the regression equation was tested for adequacy using the Fisher test.

References
1. Alibekov A. K., Ahmedov M. E. Application of experiment planning methods in technological processes: textbook DPTI. Mahachkala, 1993. (In Russ.)
2. Babin A. V., Rakipov D. F. Organization and mathematical planning of the experiment. Textbook for students of the direction 150400 "Metallurgy". Ekaterinburg, 2014. (In Russ.)
3. Grachev Yu. P., Plaksin Yu. M. Mathematical methods of experiment planning. Moscow: DeLi print, 2005. 296 p. (In Russ.)
4. Intellectual property agency invention patent ¹ IAP 06152 by Ministry of justice of the Republic of Uzbekistan. Method for producing salted seeds / M. S. Narziev, M. F. Yamaletdinova et al. Tashkent, 2020. (In Russ.)
5. Technical report "Current state and investment potential of the industry of Uzbekistan". Tashkent, 2009. (In Russ.)
6. Sñherbakov V. G., Lobanov V. G. Biochemistry and commodity science of oilseed raw materials: textbook. 7th edition. Saint Petersburg: Lan', 2016. 392 p. (In Russ.)
7. Yamaletdinova M. F., Narziev M. S. Studying the process of heat treatment of apricot kernels based on the development of a multifactorial experimental plan. Razvitie nauki i tekhnologii = Development of Science and technology. 2020;(1):96-101 (In Russ.).
8. Yamaletdinova M. F. Improving the heat treatment of apricot pits in the production of national salted pits. Pischevaya promyshlennost' = Food industry. 2021;(5):16-19 (In Russ.).
Authors
Yamaletdinova Munira F., graduate student
Bukhara Engineering and technology institute,
15, Kayum Murtazaev str., Bukhara, Republic of Uzbekistan, 200100, This email address is being protected from spambots. You need JavaScript enabled to view it.



FOOD BIOTECHNOLOGY

Solov'yov V. V.Optimization of Enzymatic Processing in the Technology of Complex Yeast Processing

P. 29-33 DOI: 10.52653/PPI.2022.7.7.005

Key words
hydrolysis optimization, yeast cell biopolymers, excess brewer's yeast, enzyme preparations, enzymatic hydrolysis, yeast extract, adsorbent, complex yeast processing

Abstract
Currently, one of the tasks of the technical development of the brewing industry is the creation of waste-free production with a closed technological cycle. During the production of beer, brewer's yeast (Saccharomyces carlsbergensis) is used, which accumulates during the fermentation of beer wort. About 40% of this yeast is used in new fermentation cycles as seed, and 60% is a brewery waste (excess brewer's yeast) and must be disposed of. This article presents studies on the feasibility of using a complex of enzymes in the composition of glucanase, mananase, protease, amylase, lipase for the destruction of yeast cell biopolymers. As a result of the experimental work, an analytical dependence was scientifically substantiated and established, which adequately describes the process of destruction of yeast cell biopolymers depending on the mass concentration of dry substances of the yeast suspension, the duration of the hydrolysis process and the pH of the medium, which made it possible to achieve a high level of accumulation of soluble solids in the liquid phase by technological methods. yeast hydrolyzate. The optimal consumption of enzyme preparations in units of activity per g of yeast dry matter: alfa-amylase, protease, glucoamylase, lipase, mannanase for the process of hydrolysis of yeast cell biopolymers, which makes it possible to obtain a yeast extract and mycotoxin adsorbent, has been established. Data are presented on the justification of the technological parameters of the process of hydrolysis of excess brewer's yeast using an enzyme complex and staged enzymatic treatment, taking into account the duration of hydrolysis of yeast cell biopolymers, temperature regimes, pH of the medium, concentration of yeast suspension, dosage of enzyme preparations. The paper presents studies on the development of technological parameters for obtaining experimental samples of yeast extract and adsorbent based on yeast cell walls under production conditions: the preparation process (washing and debittering) of excess brewer's yeast was carried out on a GEA FTC 1-06-107 separator, enzymatic hydrolysis of yeast biomass was carried out on a microbrewery ORION-100, the separation of the yeast hydrolyzate was carried out on the separator GEA FTC 1-06-107, dehydration (drying) of the hydrolysis products was carried out on an experimental dryer. The general chemical composition of the yeast extract, the amino acid composition of protein substances, and the mineral and vitamin composition were studied.

References
1. Kunce V. Technology of malt and beer / translation from Germany. St. Petersburg: Professiya, 2009. 1064 p. (In Russ.)
2. Meledina T. V. Raw materials and auxiliary materials in brewing. St. Petersburg: Professiya, 2003. 304 p. (In Russ.)
3. Fedorenko B. N. Brewing engineering: technological equipment of the industry. St. Petersburg: Professiya, 2009. 1000 p. (In Russ.)
4. Bjemfort Ch. U. New in brewing. St. Peterburg, 2007. 519 p. (In Russ.)
5. Teplov V. I. Functional foods. Moscow: A-Prior, 2008. 240 p. (In Russ.)
6. Smirnov V. V., Kovalenko N. K., Podgorskiy V. S., Sorokulova I. B. Probiotics based on living cultures of microorganisms. Microbiology. 2002;64(4):62-78 (In Russ.).
7. Serba E. M. Development of a biotechnological process of enzymatic hydrolysis of yeast biomass in order to obtain biologically active additives. Dissertation Abstract of Candidate of Technical Sciences. Moscow, 2005. 25 p. (In Russ.)
8. Ponomarev A. N., Mel'nikova E. I., Bogdanova E. V. The use of whey in functional nutrition: monograph. Voronezh, 2013. 180 p. (In Russ.)
9. Bekatorou A., et al. Food Grade Yeasts, Food Technology. Biotechnology. 2006;44(3):407-415.
10. Shklyar B. K. Enzymatic lysis of yeast. Minsk: Nauka i tehnika, 1977. 192 p. (In Russ.)
11. Barnett J. A., Payne R. W., Yarrow D. Yeasts, characteristics and identification. Cambridge: University Press, 1983. 811 p.
12. Kucakova V. E., Frolov S. V., Shkotova T. V., Marchenko V. I., Chichina T. V. New technology for obtaining an autolysate with the properties of a mycotoxin sorbent from spent brewer's yeast. Izvestija vuzov. Pischevaja tehnologija = University news. Food technology. 2014;(2-3):75-78 (In Russ.).
13. Kucakova V. E., Frolov S. V., Shkotova T. V., Chichina T. V. Processing technology of residual brewer's yeast for food and fodder needs. Hranenie i pererabotka sel'hozsyr'ja = Storage and processing of agricultural raw materials. 2014;(6):35-37 (In Russ.).
14. Aliverdieva D. A., Malygin A. G., Lagutina L. S. Obtaining cell membranes of Saccharomyces cerevisiae in order to determine their protein composition. Prikladnaja biohimija i mikrobiologija = Applied biochemistry and microbiology. 2004;40(3):350-353 (In Russ.).
15. Ivanova L. A., Voyno L. I., Ivanova I. S. / edited by Gracheva I. M. Food biotechnology: a textbook for university students studying in the specialty 240902. Pererabotka rastitelnogo syr'ya = Processing of vegetable raw materials. Moscow: Koloss, 2008. P. 114-127 (In Russ.).
16. Yuskina O. N. Development of a biotechnological method for obtaining a protein preparation from the biomass of the yeast Saccharomyces cerevisiae based on targeted enzymatic hydrolysis of cell walls. Thesis of Candidate of Biological Sciences: 03.00.23. Moscow, 2008. 190 p. (In Russ.)
17. Lahl W. J., Braun S. D. Enzymatic production of protein hydrolysates for food use. Food Technology. 1994;48(10):68-71.
18. Kriger O. V., Gorelikova G. A. Fundamentals of biotechnology: a textbook for university students. Kemerovo: Kemerovo Technological Institute of food industry, 2009. 116 p.
19. Dikson M., Uebb J. Fermenty. Moscow: Mir, 1982. Vol. 1. 389 p. (In Russ.)
20. Gracheva I. M. Technology of enzyme preparations. 3rd edition, revised. and additional. Moscow: Elevar, 2000. 512 p. (In Russ.)
Authors
Solov'yov Vitaliy V.
Scientific-Practical Center for Foodstuffs of the National Academy of Sciences of Belarus,
29, Kozlova str., Minsk, Republic of Belarus, 220037, This email address is being protected from spambots. You need JavaScript enabled to view it.



Lukin N. D., Shleina L. D., Ananskikh V. V.The effect of a complex of enzyme preparations used in the biocatalysis of corn flour on the yield of maltodextrin

P. 34-37 DOI: 10.52653/PPI.2022.7.7.006

Key words
maltodextrin, corn flour, biocatalysis, enzyme preparations, viscosity

Abstract
The process of liquefaction of starch-containing raw materials is accompanied by high viscosity. Novozymes' viscosity-reducing cellulolytic enzyme preparation Viscoferm was used to reduce the viscosity of the thinned cornmeal mash and increase the yield of maltodextrin. Viscoferm was added to the 50 °C mash during the preparation stage and held for 30 minutes. After 30 minutes, the calculated amount of thermostable alfa-amylase was added to the mash and the liquefaction process began. The viscosity values of corn flour mash depending on the temperature and dosage of the enzyme preparation alfa-amylase in the presence of Viscoferm and without it, were determined on the Reotest 2 device. Liquefaction was carried out directly in the measuring cylinder of the viscometer, as well as on an experimental laboratory unit. The dosage of alfa-amylase was 0.2; 0.4 and 0.6 units. AC/g starch contained in cornmeal, the dosage of Wiskoferm was constant at 0.2 g/kg DM mash. Viscosity measurement was carried out when the mash temperature changed from 60 to 98 °C, the mash concentration was 25% DM, every 2 °C. The complex use of amylolytic and cellulolytic enzyme preparations at the stage of bioconversion made it possible to reduce the viscosity of the liquefied mash by 35%, increase the yield of maltodextrin by 18%, and increase the sludge dry matter content. The obtained data were processed using the Table Curve 3D v4.0 mathematical program, presented in graphical form, in a 3D image and described by a mathematical equation.

References
1. Lam M. K., Nan I. S., Lee K. T. Use of lipid-extracted microalgae biomass residues for the production of maltodextrin. Chemical Technical. 2014:224-230. DOI: 10.1016/j.cej.2013.09.023
2. Pikia K., Galkovskaya D., Yushchak L. Maltodextrins derived from chemically modified starches as agents affecting the stability and rheological properties of albumin foam. Lwt-food science and technology. 2017;80:394-400. DOI: 10.1016/j.lwt.2017.03.002
3. Ananskih V. V., Shleina L. D. Maltodextrins from starch-containing raw materials, their quality and use in the food industry. Konditerskoe i hlebopekarnoe proizvodstvo = Confectionery and bakery production. 2018;(7-8):51-52 (In Russ.).
4. Ray S., Raychaudhuri U., Chakraborty R. An overview of encapsulation of active compounds used in food products by drying technology. Food bioscience. 2016;13:76-83. DOI: 10.1016/j.fbio.2015.12.009
5. Ananskih V. V., Shleina L. D. On the possibility of obtaining maltodextrins from cornmeal. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2017;(11):9-13 (In Russ.).
6. Ananskih V. V., Shleina L. D. To the question of the viscosity of saccharified mash of pea flour. Pishchevaya promyshlennost' = Food industry. 2021;(4):42-45 (In Russ.). DOI: 10.24412/0235-2486-2021-4-0042
7. Pasupuleti V. K., Demain A. L., et al. Protein Hydrolysates in Biotechnology. Hardcover. 2010:229.
Authors
Lukin Nikolay D., Doctor of Technical Sciences, Professor,
Shleina Lyubov' D.,
Ananskikh Viktor V., Candidate of Technical Sciences
All-Russian Research Institute of Starch and Starch-Containing Raw Materials Processing -Branch of the A. G. Lorch Federal Research Center for potato,
11, Nekrasova str., Kraskovo, Lyubertsy, Moscow region, 140051, This email address is being protected from spambots. You need JavaScript enabled to view it.



QUALITY AND SAFETY

Arkhipov L. O., Kharenko E. N., Syomushkina A. Yu., Bindyukova, E. D., Lavrukhina E. V.Changes in the quality indicators of carp of various types of cutting at sub-cryoscopic storage temperature

P. 38-44 DOI: 10.52653/PPI.2022.7.7.007

Key words
fish partially freezing, cryoscopic temperature, sub cryoscopic temperature, amount of frozen water, partially freezing modes, quality indicators, shelf life

Abstract
Based on previously conducted experimental studies to study the effect of a given temperature storage regime, which ensures the crystallization of water in the product up to 40%, it was determined that such a storage regime allows you to slow down the changes that cause spoilage of the product and increase the storage duration in comparison with cooled samples by?2 times. This is confirmed by the data obtained as a result of organoleptic evaluation, microbiological studies and determination of nitrogen of volatile bases. The duration of storage of the samples was 14 days. Considering the results obtained, on the effect of sub cryoscopic temperature on the storage capacity of partially frozen samples of undivided carp, its storage was carried out with varying degrees of cutting. Carp samples (whole, gutted, gutted headless, fillet, vacuum-packed fillet) were stored at a temperature regime providing water crystallization in the product up to 40% (minus 1.2±0.1 °C) in order to study changes in the quality indicators of samples and determine the duration of their storage before spoilage. During storage, the temperatures of the cooling medium and the objects of study were monitored and the amount of nitrogen of volatile bases, active acidity of the medium (pH), mass loss, the number of mesophilic aerobic and optionally anaerobic microorganisms and organoleptic evaluation of samples. The duration of storage of samples before their spoilage, depending on the type of cutting, was: gutted carp - 21 days, gutted headless carp and fillet - 28 days, vacuum-packed fillet - 42 days. The results obtained allow us to consider partially freezing, with partial crystallization of water up to 40%, as a promising method of storing food fish products, and the use of various types of cutting and additional cold means (vacuum packaging) have a synergistic effect and contribute to maintaining the quality and increasing the duration of product storage.

References
1. Baird-Parker T. C. The Production of Microbiologically Safe and Stable Foods. De: The Microbiological Safety and Quality of Food (Eds.) Lund BM et Baird-Parker TC. 2000;(1):3-18.
2. Grikshas S. A., Doneckih A. G., Dibirasulaev M. A. Evaluation of the quality indicators of Simmental meat during storage in a chilled and supercooled state. Vsyo o myase = All about meat. 2020;(S5):92-95 (In Russ.).
3. Guschin V. V., Makoveev I. I., Kozak S. S., Kozak Yu. A., Bragin V. S., Makoveeva A. L., Isaenko A. V. Influence of near-cryoscopic storage temperature on the increase in the shelf life of chilled goose meat. Ptica i pticeprodukty = Poultry and poultry products. 2019;(4):56-58 (In Russ.).
4. Dibirasulaev M. A., Belozerov G. A., Arhipov L. O., Dibirasulaev D. M., Doneckih A. G. On the development of scientifically substantiated modes of cold storage of meat of various quality groups at subcryoscopic temperatures. Ptica i pticeprodukty = Poultry and poultry products. 2017;(1):29-32 (In Russ.).
5. Dibirasulaev M. A., Belozerov A. G., Dibirasulaev D. M., Donetskikh A. G. Experimental substantiation of the storage temperature regime ensuring the stable supercooled state of meat and meat products. IOP Conference. Series "Earth and Environmental Science". IOP Publishing. 2021; 640(3):032050.
6. Arkhipov L., Kharenko E., Yarichevskaya N., Semushkina A., Kupriy A. Ñhange of qualitative characteristics of deep-chilled rainbow trout fillet with a given amount of ice water (no more than 40%) during its long-term storage. International Multidisciplinary Scientific GeoConference: SGEM. 2020;20(6.1):191-197.
7. Duun A. S., Rustad T. Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 C. Food Chemistry. 2008;106(1):122-131.
8. Golovkin N. A., Maslova G. V., Skomorovskaja I. R. Deep chilled fish. Obzor CNIITERH. 1972:62 (In Russ.).
9. Bykov V. P. Changes in fish meat during refrigerated processing: autolytic and bacterial processes. Moscow: Agropromizdat, 1987. 221 p.
10. Dibirasulaev M. A., Belozerov G. A., Dibirasulaev D. M., Orlovskij D. E. Effect of sub-cryoscopic storage temperature on the amount of frozen water in NOR and DFD beef. Teorija i praktika pererabotki mjasa = Theory and practice of meat processing. 2016;1(2):18-25 (In Russ.).
11. Rjutov D. G. The influence of bound water on the formation of ice in food products during their freezing. Holodil'naja tehnika = Refrigeration technology. 1976;(5):32-37 (In Russ.).
12. GOST 7636-85. State Standard 7636-85. Fish, marine mammals, marine invertebrates and products of their processing. Methods of analysis. Moscow: Standartinform, 2010. 89 p. (In Russ.)
13. Technical regulation of the Eurasian Economic Union no. 040/2016. On the safety of fish and fish products. URL: https://docs.cntd.ru/document/420394425 (Date of Application: 10.03.2022).
14. MUK 4.2.2884-11 Methods of microbiological control of environmental objects and food products using petrifilms dated 06/02/2011 No. 1 (last edition). 2011. 24 p.
15. GOST 7631-2008. State Standard 7631-2008. Fish, non fish objects and products from them. Methods of sensory and physical characteristics identification. Moscow: Standartinform, 2010. 16 p. (In Russ.)
16. Safronova T. M. Fish and Fish Products Taster's Guide. Moscow: publishing VNIIRO, 1998. 244 p. (In Russ.)
17. Harenko E. N., Arhipov L. O., Jarichevskaja N. N. Establishment of the functional dependence of the amount of frozen water on the individual cryoscopic temperatures of the fish. Trudy VNIIRO = Proceedings of VNIIRO. 2019;176:81-94 (In Russ.).
18. Anohina O. N. Development of technology for the production of frozen fish in the Baltic region using liquid and gaseous nitrogen. Dissertation Abstract of Candidate of Technical Sciences: 05.18.04. Kaliningrad State Technical university. Kaliningrad, 2002. 25 p. (In Russ.)
Authors
Arkhipov Leonid O., Candidate of Technical Sciences,
Kharenko Elena N., Doctor of Technical Sciences,
Bindyukova Ekaterina D.,
Lavrukhina Elizaveta V.
Russian Federal Research Institute of Fisheries and Oceanography (VNIRO),
Moscow, 17, Verkhnyaya Krasnoselskaya, 107140, 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.
Syomushkina Anna Yu.
All-Russian Research Institute of Medicinal and Aromatic Plants,
7, Grina str., Moscow, 117216, This email address is being protected from spambots. You need JavaScript enabled to view it.



Lazareva E. G.Actual problems of milk research for the presence of bovine leukemia virus

P. 45-48 DOI: 10.52653/PPI.2022.7.7.008

Key words
bovine leukemia, Bovine leukemia virus, milk of leukemic animals

Abstract
The article actualizes the problem of the presence of bovine leukemia virus in milk and dairy products. Bovine leukemia (BL) is a tumor disease of an infectious nature, the causative agent of which is the species Bovine leukemia virus. Currently, the disease is ubiquitous in the world, and in the Russian Federation since 1997, cattle leukemia occupies the first place in the structure of infectious pathology. Annually animals are culled in farms with bovine leukemia, which, according to statistics, ranges from 0.26 to 0.64% of the total list of cows in the Russian Federation, which leads to an average loss of 160 thousand tons of milk per year. In the period from 2000 to 2020, a total of 857 236 cattle were slaughtered, which are assessed as sanitary defects, that is, at the lowest price. The damage from the lost milk amounts to about 3.5 billion rubles. Consequently, the dairy industry annually incurs huge losses associated with the presence of cattle in farms. Since September 1, 2021, new veterinary rules for combating bovine leukemia have come into force, approved by the Order of the Ministry of Agriculture of the Russian Federation No. 156 dated March 24, 2021, where information is indicated on the possibility of using dairy raw materials from unfavorable BL for processing, subject to compliance with the rules of heat treatment. At the same time, the current parameters of the temperature treatment of raw materials for the subsequent production of products such as cheese, cottage cheese, etc. are not capable of destroying harmful metabolites, and in some cases may not even have a lethal effect on the virus. Bovine leukemia virus has a phylogenetic relationship with the human type 1 T-cell leukemia virus (HTLV-1), which also indicates the relevance of conducting research on the relationship of oncological diseases with the use of products obtained from raw materials of sick animals. Therefore, in order to solve such a problem as providing the population with safe food, it is necessary to develop methods for determining Bovine leukemia virus in dairy products produced on an industrial scale from prefabricated raw materials.

References
1. Yurova E. A., Fil'chakova S. A., Kozlovtseva D. V. Effective methods for ensuring the quality of raw milk. Molochnaya promyshlennost' = Dairy industry. 2019;(9):44-47 (In Russ.).
2. Yurova E. A., Meldenberg D. N., Parfenova E. Yu. Criteria for evaluating raw milk to obtain a product of guaranteed quality. Molochnaya promyshlennost' = Dairy industry. 2019;(4):26-29 (In Russ.).
3. Yurova E. A. Polyakova O. S., Meldenberg D. N. Establishment of requirements and development of criteria for evaluating raw milk, forming its grade. Molochnaya promyshlennost' = Dairy industry. 2017. No. 5. P. 26-28 (In Russ.).
4. Kobzeva T. V., Yurova E. A. Confirmation of compliance of milk and dairy products with the requirements of the technical regulations of the Customs Union. Molochnaya promyshlennost' = Dairy industry. 2017;(3):20-22 (In Russ.).
5. Gilmanov H. H. Tyulkin S. V., Vafin R. R., Galstyan A. G., Ryabova A. E., Semipyatny V. K., Khurshudyan S. A., Pryanichnikova N. S. Elements of DNA-technology forming quality and safe raw materials. News of the academy of sciences of the republic of Kazakhstan. 2020;5(443):54-62. DOI: 10.32014/2020.2518-170X.104.
6. Vafin R. R. Gilmanov H. H., Galstyan A. G., Pryanichnikova N. S., Bigaeva A. V., Lazareva E. G., Kazakova V. S. Technology of bovine leukemia virus genodiagnostics in cattle, in produced raw materials and products. News of the National Academy of Sciences of the Republic of Kazakhstan. 2020;(6):119-126. DOI: 10.32014/2020.2518-1491.106.
7. Kozyreva N. G. The spread of bovine leukemia and genetic variants of the pathogen in the territory of livestock farms of the Central Federal District of the Russian Federation. Veterinariya Kubani = Veterinary Kuban. 2017;(6):4-9 (In Russ.).
8. Sagata N. T., Yasunaga J., Tsuziiku-Kawnmurn K., Ohishi Y., Ogawa Y. Complete nucleotide sequence of the genome of bovine leukemia virus: its evolutionary relationship toother retroviruses. PNAS USA. 1985;(82):677-681. Doi: 10.1073/pnas.82.3.677.
9. Prosvirnin G. S., Kuzmin V. A., Gulyukin M. I., et. al. Algorithm for the use of GIS in the epidemiological monitoring of bovine leukemia in the Leningrad and Kemerovo regions: guidelines. St. Petersburg, 2019 (In Russ.).
10. Juliarena M., Barrios C., Lutzelschwab C., Esteban E. Bovine leukemia virus: current perspectives. Virus Adaptation and Treatment. 2017;9:13-26. doi.org/10.2147/VAAT.S113947
11. Elena Repina in Sochi will share her experience in the fight against leukemia. Dairy Union, 2016. URL: //http://dairyunion.ru/elena-repina-v-sochi-podelitsya-opytom-borby-s-lejkozom/ (date of access: 01/17/2022) (In Russ.).
12. Stepanova T. V. Analysis of the economic damage caused by bovine leukemia for the period from 2010 to 2014 in the Russian Federation. RJOAS. 2016;8(56):49-56 (In Russ.). Doi: 10.18551/rjoas.2016-08.08.
13. Krasnikova E. S. Larionova O. S. Biological safety of animal products infected with enzootic leukemia and bovine immunodeficiency viruses. Vestnik veterinarii = Bulletin of Veterinary Medicine. 2014;2(69):85-87 (In Russ.).
14. Stegniy B. T., Shapovalova O. V., Gorbatenko S. K., Korneykov A. N., Gorzheev V. M. Modern aspects of bovine leukemia. Veterinarna meditsina = Veterinary medicine. 2013;97:242-255 (In Bel.).
15. Klimov N. M., Koromyslova G. L. Tryptophan metabolism in cattle with leukemia and non-leukemic pathology. Byulleten' VIEV = Bulletin VIEV. 1974;17:50-51 (In Russ.).
16. Kornelayeva R. P., Pavlova Yu. V. Quantitative and species composition of microorganisms isolated from the muscles and internal organs of cattle in the early stages of the leukemic process. Veterinariya sel'skokhozyaystvennykh zhivotnykh = Veterinary of farm animals. 2006;7:68-69 (In Russ.).
17. Juliarena M. A., Barrios C. N., Lutzelschwab C. M., Esteban E. N., Gutierrez S. E. Bovine leukemia virus: current perspectives. Virus Adaptation and Treatment. 2017;913-26. Doi: 10.2147/VAAT.S113947.
18. Gilmanov X. X., Vafin R. R., Karimova R. G., et al. Polymorphism of the BoLA-DRB3 gene and the genetic status of a sample of sires in relation to bovine leukemia. Veterinariya, zootekhnika i biotekhnologiya = Veterinary, zootechnics and biotechnology. 2018;(11):89-98 (In Russ.).
19. Fechner H., Blankenstein P., Looman A., et al. Provirus variants of the bovine leukemia virus and their relation to the serological status of naturally infected cattle. Virology. 1997;237:261-269.
20. Madison V. Madison L. Leukemia: empty horror stories or a nationwide problem? Zhivotnovodstvo Rossii = Livestock in Russia. 2006;(9)2-8 (In Russ.).
21. Mesa G., Ulloa C., Uribe A. M., et al. Bovine leukemia virus gene segment detected in human breast tissue. Open Journal of Medical Microbiology. 2013;(3):84-90.
22. Petrov N. I. Bovine leukemia - how dangerous is it? Zooindustriya = Zooindustry (In Russ.).
23. Burridge M. J. The zoonotic potential of bovine leukemia virus. Veterinary Research Communications. 1981;(5):117-126.
24. Buehring G. C., Choi K. Yu., Jensen H. M. Bovine leukemia virus in human breast tissues. 23rd Congress of the International Association for Breast Cancer Research. Dusseldorf (Germany). BioMed Central Ltd: A14. 2001.
25. Buehring G. C., Philpott S. M., Choi K. Yu. Humans have antibodies reactive with bovine leukemia virus. AIDS Research and Human Retroviruses. 2003;(19):1105-1113.
26. Nikbakht G., Rabbani M., Emam M., et al. Serological and genomic detection of bovine leukemia virus in human and cattle samples. International Journal of Veterinary Science & Research. 2010;4(4):253-258.
27. Yang Y., Fan W., Mao Y., et al. Bovine leukemia virus infection in cattle of China: Association with reduced milk production and increased somatic cell score. Journal of Dairy Science. 2016;99(5):3688-3697.
28. Gradil C. M., Watson R. E., Renshaw R. W., et al. Detection of bovine immunodeficiency virus DNA in the blood and semen of experimentally infected bulls. Veterinary Microbiology. 1999;70(1-2):21-31.
29. Zhang R., Jiang J., Sun W., et al. Lack of association between bovine leukemia virus and breast cancer in Chinese patients. Breast Cancer Research. 2016;(18):101.
30. Buehring G. C. Response to 'Lack of association between bovine leukemia virus and breast cancer in Chinese patients'. Breast Cancer Research. 2017;(19). Doi:10.1186/s13058017-0808-7.
31. Olaya-Galan N. N., Corredor-Figueroa A. P., Guzman-Garzon T. C., et al. Bovine leukaemia virus DNA in fresh milk and raw beef for human consumption. Epidemiology & Infection. 2017;145(15):3125-3130.
32. Alabbody H. K. Bovine leukosis and the possibility to cause cancer in humans: A scientific review. The Iraqi Journal of Veterinary Medicine. 2018;42(1):52-60.
33. Ahmed M., Sami E., Elhasen Abdalla M., et al. Molecular Detection of Bovine Leukemia Virus (BLV) in Patients with Breast Cancer in Khartoum State, Sudan. ScholArena. 2020;1(6).
34. Lee J., Kim Y., Kang C. S., et al. Investigation of the Bovine Leukemia Virus Proviral DNA in Human Leukemias and Lung cancers in Korea. Journal of Korean Medical Science. 2005;20(4):603-606. https://doi.org/10.3346/jkms.2005.20.4.603
Authors
Lazareva Ekaterina G.
All-Russian Dairy Research Institute,
Moscow, 35, Lusinovskaya str., 115093, This email address is being protected from spambots. You need JavaScript enabled to view it.



Terent'ev S. E.Comparative evaluation of the influence of varietal differences of the main cereals on the baking properties of flour and the quality indicators of bread from frozen semi-finished products

P. 49-52 DOI: 10.52653/PPI.2022.7.7.009

Key words
baking properties, varieties, spring and winter wheat, winter triticale, bakery products, specifications

Abstract
The article presents the results of a long-term study conducted at the experimental field of the Smolensk State Agricultural Academy. The author evaluated the baking properties of the main cereals of the Central region of Russia - spring wheat, winter wheat and winter triticale. The prospects for the development of the bakery industry worldwide are associated with the expansion of the use of frozen semi-finished bread products of various degrees of readiness, flour for the manufacture of which must have special baking qualities. In this regard, the author conducted a study of the quality of flour obtained from the grain of three main cereals of various varieties. Eight varieties of each crop of domestic, Belarusian and German breeding were involved in the field experiment. The results of a long-term study in the field showed that in the soil and climatic conditions of the Smolensk region, all grain crops showed ecological plasticity and the ability to form grain yields over 6 c with ga. In terms of yield, stability and quality of flour, the advantage of spring wheat varieties Radmir and Madam has been scientifically proven and experimentally confirmed; winter wheat - Nemchinovskaya 85; winter triticale - Consul. Chemical analysis of flour samples from grains of the studied varieties of the main cereals of the Non-Chernozem zone showed that all of them have the properties necessary for the manufacture of frozen semi-finished bread products. The expediency of growing two varieties of spring wheat, one variety of winter wheat and one variety of winter triticale in the natural and climatic conditions of the Smolensk region has been scientifically proven and experimentally confirmed, the grain of which meets the technological requirements to the maximum extent. All varieties belong to the domestic and Belarusian selection and are zoned in the Smolensk region. The practical implementation of the research results was expressed in the author's development of specifications for five types of bakery products from mixtures of three types of flour - wheat, triticale and barley. An experimental assessment of the quality of bakery products made from frozen semi-finished products of a high degree of readiness showed that they have an increased nutritional value in terms of the content of polyunsaturated fatty acids omega-3, protein, essential amino acids and dietary fiber.

References
1. Vil'c K. R., Nesterenko A. A. Technology of frozen semi-finished products. Molodoy ucheniy = Young scientist. 2015;10(90):166-169 (In Russ.).
2. Goryanina T. A., Medvedev A. M. Bakery quality of grain of winter triticale, wheat, rye. Zernovoe khozyaystvo Rossii = Grain Economy of Russia. 2020;1(67):28-32 (In Russ.).
3. Kenijz N. V., Sokol N. V. Development of technology for bakery semi-finished products using a cryoprotector. Novie tekhnologii = New technologies. 2013;(1):19-24 (In Russ.).
4. Labutina N. V., Kitaevskaya S. V., Reshetnik O. A. Optimization of the process freezing-defrosting of semi-finished bakery products. Izvestiya vuzov. Pischevaya technologiya = University news. Food technology. 2003;(2-3):60-62 (In Russ.).
5. Terent'ev S. E., Labutina N. V. Features of technology for producing bread and bakery products from frozen semi-finished products. IOP Conference. Series "Earth and Environmental Science". International Scientific and Practical Conference "Improving Energy Efficiency, Environmental Safety and Sustainable Development in Agriculture" (EESTE 2021). Series "IOP Conference Series: Earth and Environmental Science". 2022:012025.
6. Tipsina N. N., Matyushev V. V., Bocharov L. V. The use of flaxseed flour in the production of wheat-rye bread. Vestnik Krasnoyarskogo gosudarstvennogo agrarnogo universiteta = Bulletin of the Krasnoyarsk State Agrarian University. 2018;4(139):169-174 (In Russ.).
Authors
Terent'ev Sergey E., Candidate of Agricultural Sciences
Smolensk State Agricultural Academy,
10/2, Bolshaya Sovetskaya str., Smolensk, 214000, This email address is being protected from spambots. You need JavaScript enabled to view it.



Derkanosova N. M., Shurshikova G. V., Shelamova S. A., Vasilenko O. A., Kashirina N. A., Stakhurlova A. A.Designing enriched bakery products with a predictable level of quality

P. 53-58 DOI: 10.52653/PPI.2022.7.7.010

Key words
bakery products, enriching ingredients, flour mixture structure, mathematical models with fuzzy parameters, dietary fiber

Abstract
The design of enriched bakery products, as one of the priorities of food security, should take into account several aspects: meeting the requirements of the criteria of functional or, at least, more balanced nutrition; ensuring the traditional sensory perception of the product by the consumer; availability and environmental friendliness of enriching raw ingredients. Enriching ingredients can be processed products of agricultural raw materials that contain nutrients with an established physiological effect. Based on the screening of agricultural crops, the prospects of using amaranth for enrichment purposes have been established. Pumpkin pomace as an alternative source of dietary fibers and minerals deficient in diet has been chosen as a secondary product of direct pressed juice technology. Good taste compatibility of amaranth and pumpkin has been established, which will provide several potential directions for enriching the content of useful nutrients. The use of products of fruit and vegetable processing ensures the environmental friendliness of the main production and the possibility of rational use of secondary resources, which include pomace. A method of designing a multicomponent flour mixture for the production of functional products with an additional increase in the nutritional value of a number of indicators has been proposed. The task of stochastic programming in M - statement with fuzzy defined parameters of the model has been suggested for calculation of the structure and properties of the mixture. The analysis of combination of the components of the mixture, variation of the substances' content providing enrichment lines, the consideration of "desirable" fuzzy defined values of separate parameters of the mixture have been made. The classes of restrictions have been defined: technological, economic, connected with maintenance of a level of quality of finished products according to consumers' inquiries. The results of designing on the example of a three-component mixture of baking wheat flour with enriching components - dried and ground pumpkin pomace and flour from amaranth extrudate for bread production with a high content of protein and dietary fiber, with the content of the latter at the level of a functional product. The proposed methodology can be applied in the creation of mixtures of components for various purposes.

References
1. Chernuha I. M., Ivanova V. N., Sidorenko Yu. I. Personalized nutrition: designing products and diets. Moscow: DeLi, 2020. 462 p. (In Russ.)
2. Popova A. Yu., Tutel'yan V. A., Nikityuk D. B. On the new norms of physiological requirements for energy and nutrients for various groups of population of the Russian Federation. Voprosy pitaniya = Nutrition issues. 2021;90(4):6-19 (In Russ.).
3. Tutel'yan V. A., Nikityuk D. B., Baturin A. K., Gapparov M. M., Zhilinskaya N. V., Vasil'ev A. V. Nutriome as the direction of the "main strike": determination of physiological needs in macro- and micronutrients, minor biologically active substances of food. Voprosy pitanija = Nutrition issues. 2020;89(4):24-34 (In Russ.)
4. Zharkova I. M., Zvyagin A. A., Miroshnichenko L. A., Slepokurova Yu. I., Roslyakov Yu. F., Koryachkina S. Ya., Gustinovich V. G. Optimizing the gluten-free diet with new foods. Voprosy detskoy dietologii = Questions of children's nutrition. 2017;17(6):59-65.
5. Bavykina I. A., Zvyagin A. A., Zharkova I. M., Miroshnichenko L. A., Gusev K. Yu. Efficacy of amaranth products in gluten-free nutrition for children with gluten intolerance. Voprosy pitaniya = Nutrition issues. 2017;86(2):91-99 (In Russ.).
6. Derkanosova N., Stakhurlova A., Pshenichnaya I., Ponomareva I., Peregonchaya O., Sokolova S. Amaranth as a bread enriching ingredient. Produkty pitaniya i syr'e = Foods and Raw Materials. 2020;8(2):223-231 (In Russ.).
7. Derkanosova N. M, Zaytseva I. I., Laptieva E. A., Emel'yanov A. A. Research of functional and technological properties of fruit and vegetable marc for enrichment of bakery products. Hleboprodukty = Bakery products. 2016;(4):44-46.
8. Magomedov G. O., Oleynikova A. Ya., Plotnikova I. V., Lobosova L. A. Functional food ingredients and additives in the production of confectionery. Voronezh: FGBOU VPO VGUIT, 2012. 720 p. (In Russ.)
9. Fortified Foods: Development of Consumer Benefits Technology. Voronezh: Voronezhskiy NAU, 2015. 215 p. (In Russ.)
10. Magomedov M. G. Scientific and practical support for the production of food concentrates from fruit and vegetable raw materials and food products with functional purposes on their basis; thesis of Doctor of Technical Sciences. Voronezh: Voronezh State University of Engineering Technologies, 2016. 379 p.
11. Poznyakovskiy V. M., Chugunova O. V., Tamova M. Yu. Food ingredients and dietary supplements. Moscow: Infra-M, 2021. 143 p. (In Russ.)
12. Shurshikova G. V., Derkanosova N. M., Ponomareva I. N. et al. Methodology for calculating the structure of flour mixture for the production of enriched bakery products. Trudy Kubanskogo gosudarstvennogo agrarnogo universiteta = Proceedings of the Kuban State Agrarian University. 2016;63:191-198 (In Russ.).
13. Kuritskiy B. Ya. Search for optimal solutions using Excel 7.0. St. Peterburg: BHV, 1997. 384 p. (In Russ.)
15. Matveev M. G. Analysis and solution of selection problems with parametric fuzziness. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta. Seriya "Matematicheskoe modelirovanie i programmirovanie" = Journal of South Ural State University. Series "Mathematical modeling and programming". 2016;8(4):14-29 (In Russ.)
16. MP 2.3.1.0253-21. 2.3.1. Nutritional Hygiene. Rational nutrition. Norms of physiological needs for energy and nutrients for different population groups of the Russian Federation. Methodical Recommendations electronic resource. URL: Available from: https://www.rospotrebnadzor.ru/documents/details.php?ELEMENT_ID=18979 (In Russ.)
Authors
Derkanosova Natal'ya M., Doctor of Technical Sciences, Professor,
Shelamova Svetlana A., Doctor of Technical Sciences,
Vasilenko Ol'ga A., Candidate of Technical Sciences,
Kashirina Natal'ya A., Candidate of Veterinary Sciences,
Stakhurlova Anastasiya A., Candidate of Technical Sciences
The Emperor Peter the Great Voronezh State Agrarian University,
1, Michurina str., Voronezh, Russia, 394087, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.
Shurshikova Galina V., Candidate of Technical Sciences
Voronezh State University,
1, University Square, Voronezh, Russia, 394006, This email address is being protected from spambots. You need JavaScript enabled to view it.



Timakova R. T.Study of the effect of ionizing radiation on the preservation of composite flour mixtures enriched with antioxidant phytosurve

P. 59-65 DOI: 10.52653/PPI.2022.7.7.011

Key words
enrichment, ionizing radiation, dose, composite flour mixtures (CFM), medicinal and technical phytomaterials, dioecious nettle (Urtica dioica), medicinal sage (Salvia), antioxidant activity, KMAFAnM

Abstract
When expanding the range of fortified foods presented on the consumer market as ready-to-eat and on the market of industrial goods as semi-finished products, the issues of ensuring microbiological safety to ensure the preservation of dry flour semi-finished products require a practical approach in the selection of prescription components for composite flour mixtures (CFM) and the use of methods for their preservation. The enrichment of composite flour mixtures with different types of medicinal and technical raw materials of antioxidant activity (nettle dioica (Urtica dioica), sage officinalis (Salvia) provides a prolongation of shelf life by 2-4 months compared with mixtures without the addition of phytonutrients. Along with this, as a result of microbiological studies, mesophilic aerobic and facultative anaerobic microorganisms were found on the particles of phytomaterials. As an additional factor ensuring the preservation of the CFM, ionizing radiation was treated with different doses from 0.1 kGy to 1.0 kGy by a linear electron accelerator of the model UELR-10-10S2 according to the requirements of GOST 33271-2015. The dependence of the change in the KMAFAnM index on the applied radiation dose has been established. The optimal radiation dose of 0.5 kGy was determined according to the factor analysis of organoleptic parameters, antioxidant activity (AOA) and KMAFAnM, which provides high efficiency of processing medicinal and technical phytosources - 50.0-51.8%. The compounding composition of the CFM was formed according to experimental data using the method of mathematical modeling. Medicinal sage powder treated with ionizing radiation is characterized by a greater antimicrobial orientation during the storage of CFM compared to radiation-treated nettle powder. The introduction of medicinal and technical raw materials treated with ionizing radiation into the compounding composition of the CFM provides an improvement in the preservation of such mixtures and an extension of shelf life by 2 months compared to the CMS enriched with non-irradiated phytonutrient. The results of the conducted studies show the possibility of practical application of the developed formulations of CFM. It is recommended to conduct further research on the practical approbation of different types of phytomaterials pretreated with ionizing radiation.

References
1. Osuma M. B., Romero À. Ì., Avallone Ñ. Ì., Judis Ì. À., Bertola N. Ñ. Animal fat replacement by vegetable oils in formulations of breads with flou mixes. Journal of food science and technology-mysore. 2018;55(3):858-867. DOI: https://doi.org/10.1007/s13197-017-2888-õ.
2. Wandersleben T., Morales Å., Burgos-Diaz .Ñ, Barahona Ò., Labra Å., Rubilar Ì., et al. Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine. Lwt-food science and technology. 2018;91:48-54. DOI: https://doi.org/10.1016/j.lwt.2018.01.029.
3. Naumenko N. V., Potoroko I. Yu., Kalinina I. V., Malinin A. V., Caturov A. V. Improvement of the technology of production of bakery products obtained using ingredients of vegetable origin. Vestnik VGUIT = Proceedings of VSUET. 2019;81(2):108-113 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2019-2-108-113.
4. Codina G. G., Istrate À. Ì., Gontariu I., Mironeasa S. Rheological Properties of Wheat-Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods. 2019;8(8):333. DOI: https://doi.org/10.3390/foods8080333.
5. Yuksel F. Investigation of certain nutritional properties of noodle enriched with raw flaxseed. Quality Assurance and safety of crops & foods. 2019;11(2):183-189. DOI: https://doi.org 10.3920/QAS2018.1363.
6. Zhemuhov R. Sh., Voloshin Yu. N., Zhemuhova MM Designing recipes for flour multicomponent functional products. Kachestvo. Innovacii. Obrazovanie = Quality. Innovation. Education. 2020;(169):103-108 (In Russ.). DOI: https://doi.org/10.31145/1999-513x-2020-5-103-108.
7. Gubanenko G. A., Naimushina L. V., Zhukova K. O., Rechkina A., Mayurnikova L. A., Kiseleva O. V. Rational use of wheat processing products to create a composite flour mixture. 2nd International scientific conference agribusiness, environmental engineering and biotechnologies (agritech-ii-2019). 2020;421:062006. DOI: https://doi.org/10.1088/1755-1315/421/6/062006.
8. Manyatsi N. T., Solomon W. K., Shelembe J. S. Optimization of blending ratios of wheat-maize-sprouted mungbean (Vignaradiata L.) composite flour bread using D-optimal mixture design. Cogent food & agriculture. 2020;6(1):1824304. DOI: https://doi.org/ 10.1080/23311932.2020.1824304.
9. Bahmet M. P., Kas'janov G. I. Prospects for obtaining food additives from the leaves and inflorescences of Eugenol basil and basil vulgaris. Izvestija vysshih uchebnyh zavedenij. Pischevaya tehnologiya = News of higher educational institutions. Food technology. 2021;5-6(383-384):67-72 (In Russ.). DOI: https://doi.org/10.26297/0579-3009.2021.5-6.13.
10. Eremina O. Yu., Seregina N. V., Didenko E. Yu. Formation and evaluation of consumer properties of cookies with the addition of malt wheat germ. Industriya pitaniya = Food Industry. 2021;6(2):34-42 (In Russ.). DOI: https://doi.org/10.29141/2500-1922-2021-6-2-4.
11. Vartolomei N., Turtoi Ì. The influence of the addition of rosehip powder to wheat flour on the dough farinographic properties and bread physico-chemical characteristics. Applied sciences-basel. 2021;11(24):12035. DOI: https://doi.org/10.3390/app112412035.
12. Bagrjanceva O. V., Hotimchenko S. A., Elizarova E. V. Justification for changing the list of food additives allowed for use in the Eurasian Economic Union. Pischevaya promyshlennost' = Food industry. 2020;6:42-46 (In Russ.). DOI: https://doi.org/10.24411/0235-2486-2020-10064.
13. Nilova L. P., Maljutenkova S. M., Kajgorodceva M. S., Evgrafov A. A. Formation of the quality and antioxidant properties of bakery products with cloudberry powder. Vestnik VGUIT = Proceedings of VSUET. 2018;80(2):138-143 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2018-2-138-143.
14. Grjazina F. I. Unusual wheat bread with beetroot and spinach. Aktual'nye voprosy sovershenstvovanija tehnologii proizvodstva i pererabotki produkcii sel'skogo hozjajstva = Topical issues of improving the technology of production and processing of agricultural products. 2020;22:95-99 (In Russ.).
15. Kovaleva A. E., P'janikova E. A., Tkacheva E. D. Improving the recipe and technology of wheat bread using apple pomace. Vestnik VGUIT = Proceedings of VSUET. 2020;82(2):61-66 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2020-2-61-66.
16. Melini V., Melini F., Luziatelli F., Ruzzi M. Functional ingredients from agri-food waste: effect of inclusion thereof on phenolic compound content and bioaccessibility in bakery products. Antioxidants. 2020;9(12):1216. DOI: https://doi.org/10.3390/antiox9121216.
17. Timakova R., Efremova S., Zuparova V. Ways to improve the technological properties of commercial grain and ensure its preservation. AIP Conference Proceedings: International conference on food science and biotechnology (FSAB 2021). 2021;2419(1):020017. DOI: https://doi.org/10.1063/5.0069615.
18. Dimov I., Petkova N., Nakov G., Taneva I., Ivanov I., Stamatovska V. Improvement of antioxidant potential of wheat flours and breads by addition. Ukrainian Food Journal. 2018;7(4):671-681 (In Ukr). DOI: https://doi.org/10.24263/2304-974X-2018-7-4-11.
19. Nilova L. P. Study of the composition of antioxidants of bakery products enriched with ingredients of plant origin. Tehnologija i tovarovedenie innovacionnyh pischevyh produktov = Technology and commodity science of innovative food products. 2020;6(65):40-45 (In Russ.). DOI: https://doi.org/10.33979/2219-8466-2020-65-6-40-45.
20. Bashilov A. V. Features of the kinetics of lipid peroxidation in the presence of plant-derived antioxidants. Vestnik Nacionalnoy akademii navuk Belarusi. Cer. agrar. navuk = Weight. Nats. Academy. nauk of Belarus. Ser. agrar. nauk. 2009;1:110-113 (In Bel.).
21. Òimakova R. T., Akulich A. V., Samuylenko Ò. D. The role of biotechnology in ensuring the preservation of dry composite mixtures E3S Web of Conference: International Scientific and Practical Conference: Fundamental and Applied Research in Biology and Agriculture: Current Issues, Achievements and Innovations (FARBA 2021). 2021;254:10018. DOI: https://doi.org/10.1051/e3sconf/202125410018.
22. Tanirhan D., Musaeva S. D., Ismatullaev S. L. Development of a safety management system based on the principles of HACCP in the production of bread from composite flour. Internauka = Internauka. 2020;15-1(144):91-94 (In Russ.).
23. Abljamitova K. R., Letjagina E. N. Food additives and food safety. Agroprodovol'stvennaja politika Rossii = Agri-food policy of Russia. 2020;4:2-5 (In Russ.).
24. Juferova A. A., Sudareva M. A., Dubnjak Ya. V. The use of natural antioxidants in dairy technology. Tehnologii pischevoj i pererabatyvajuschej promyshlennosti APK - produkty zdorovogo pitanija = Technologies of the food and processing industry of the agro-industrial complex - healthy food products. 2021;2:98-107 (In Russ.). DOI: https://doi.org/10.24412/2311-6447-2021-2-98-107.
25. Gribova N. A., Eliseeva L. G. Development of a scientifically based formulation and technology of enriched extruded products. Vestnik VGUIT = Proceedings of VSUET. 2021;83(3):135-140 (In Russ.). DOI: https://doi.org/10.20914/2310-1202-2021-3-135-140.
26. Timakova R. T. 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.)
27. Radiation technology in agriculture and food industry / edited by Koz`mina G. V., Geras`kina S. A., Sanzharovoj N. I. Obninsk: Russian Institute of Radiology and Agroecology. 2015. 400 p. (In Russ.)
28. Brajnina H. Z., Ivanova A. V. Method for determining the oxidant/antioxidant activity of solutions Russia patent. Russia patent RU 2235998C2. 2004 (In Russ.).
29. Emelina N. A., Tyurina I. A., Nevskaya E. V. Microbiological monitoring of flour composite mixtures developed for the bakery industry. Pischevye tehnologii budushhego: innovacionnye idei, nauchnyj poisk, kreativnye reshenija. Sbornik materialov nauchno-prakticheskoj molodezhnoj konferencii, posvjashhennye pamjati R. D. Polandovoj = Scientific and Practical Youth Conference. Moscow: FGANU NIIHP, 2020. P. 319-325 (In Russ.).
30. Peshkina I. P., Tyurina I. A., Nevskaya E. V., Borisova A. E. Research of storage capacity of mixtures for baby food. Nauchnye trudy Severo-Kavkazskogo centra sadovodstva, vinogradarstva, vinodelija = Scientific works of the North Caucasus Center of Horticulture, Viticulture, Winemaking. 2020;29:68-73 (In Russ.). DOI: https://doi.org/0.30679/2587-9847-2020-29-68-73.
Authors
Timakova Roza T., Doctor of Technical Sciences, Candidate of Agricultural Sciences, Professor
Ural State Economic University,
62/45, 8th Marta/Narodnoy Voli, Ekaterinburg, 620144, This email address is being protected from spambots. You need JavaScript enabled to view it.



ENGINEERING AND TECHNOLOGY

Petrov S. M., Podgornova N. M., Grigor'ev D. A.Inulin as a promising natural prebiotic multipurpose use

P. 66-74 DOI: 10.52653/PPI.2022.7.7.012

Key words
inulin, natural prebiotic, functional products, technological properties, product quality improvement

Abstract
Functional foods are becoming more and more in demand in the food industry due to their ability to increase the effectiveness of the diet by delivering essential nutrients to the human body. As the burden of disease increases and consumer acceptance of the link between diet and health increases, the growing global demand for healthy and functional foods is increasing. Inulin, as a functional food ingredient with prebiotic properties, is not digested in the upper gastrointestinal tract, therefore it has a reduced calorie content, and also stimulates the growth of intestinal bifidobacteria. It does not increase blood glucose levels and does not stimulate insulin secretion. Issues that require further understanding and study in the development of new processes and products enriched with inulin are analyzed. The purpose of the study was to evaluate the general technological properties that inulin exhibits in various foods. A theoretical research method based on the analysis and generalization of information from authoritative literary sources was used. Inulin has been shown to have a unique combination of nutritional properties and important technological advantages. In food formulations, inulin can significantly improve organoleptic characteristics. Its addition improves both taste and mouthfeel in a wide range of food applications. Inulin has a fairly low solubility, improves the stability of foams and emulsions, and exhibits exceptional fat-like properties when used as a gel in water. Replacing fats and carbohydrates with inulin has the advantage of preserving taste and texture, as well as providing products with improved nutritional properties. A brief overview is given, both for the modern consumer and food manufacturers, of various applications of inulin and its derivatives, which shows the potential for use in the development of innovative healthy products not only with prebiotic properties, but also with improved quality indicators.

References
1. Russian and world market of inulin (Edition 5th). CIPAP. 2021. 124 p. (In Russ.). http://www.centripap.ru/report/food/functional/Inulin/
2. Gibson G., Hutkins R., Sanders M., et al. Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology. 2017. No. 14. P. 491-502. https://doi.org/10.1038/nrgastro. 2017.75
3. Teferra T. F. Possible actions of inulin as prebiotic polysaccharide: A review. Food Frontiers. 2021;2(4):407-416. https://doi.org/10.1002/fft2.92
4. Miremadi F., Shah N. P. Applications of inulin and probiotics in health and nutrition. International Food Research Journal. 2012;19(4).
5. Franck A. Technological functionality of inulin and oligofructose. British journal of Nutrition. 2002;87(S2):S287-S291. Doi:10.1079/BJN/2002550
6. Pasqualetti V., et al. Antioxidant activity of inulin and its role in the prevention of human colonic muscle cell impairment induced by lipopolysaccharide mucosal exposure. PloS one. 2014;(5):e98031. https://doi.org/10.1371/journal.pone.0098031
7. Femia A. P., et al. Antitumorigenic activity of the prebiotic inulin enriched with oligofructose in combination with the probiotics Lactobacillus rhamnosus and Bifidobacterium lactis on azoxymethane-induced colon carcinogenesis in rats. Carcinogenesis. 2002;23(11):1953-1960. https://doi.org/10.1093/carcin/11/23/1953
8. Abed S. M., et al. Inulin as prebiotics and its applications in food industry and human health; a review. International Journal of Agriculture Innovation and Research. 2016;5(1):88-97.
9. Kajshev V. G., et al. The inulin market in Russia: opportunities for the development of the raw material base and the necessary resources for the creation of modern domestic production. Pischevaya promyshlennost' = Food industry. 2018;(5):8-17 (In Russ.).
10. Filatov S. L., Petrov S. M., Podgornova N. M., Mikhaylichenko M. S. Natural Jerusalem artichoke syrups with prebiotic properties. Pischevaya promyshlennost' = Food industry. 2021;(11):15-21 (In Russ.). DOI: 10.52653/PPI.2021.11.11.005
11. Paglarini C. S., et al. Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage. Food Science and Technology International. 2022;28(1):3-14.
12. Afoakwah N. A., et al. Characterization of Jerusalem artichoke (Helianthus tuberosus L.) powder and its application in emulsion-type sausage. LWT-Food Science and Technology. 2015;64(1):74-81.
13. Arruda H. S., et al. Inulin thermal stability in prebiotic carbohydrate-enriched araticum whey beverage. LWT. 2020;128(109418).
14. Chand P., et al. Low-calorie synbiotic yoghurt from indigenous probiotic culture and combination of inulin and oligofructose: Improved sensory, rheological, and textural attributes. Journal of Food Processing and Preservation. 2021;45(4):e15322.
15. Soh J. I. X., Wilian M., Yan S. W. Inulin enhances nutritional, sensorial and technological characteristics of synbiotic yogurt drink. British Food Journal. 2021.
16. Aichayawanich S., Wongsa J. Characterization of Riceberry Rice Ice Cream Enriched with Jerusalem Artichoke (Helianthus tuberosus) Extract. Current Applied Science and Technology. 2022.
17. Ansari F., Pourjafar H., Pimentel T. C. Effect of inulin, polydextrose, or resistant starch on the quality parameters of prebiotic bread. Biointerface Research in Applied Chemistry. 2021;11(6):14889-14897.
18. Moghaddasi R., Movahhed S., Ahmadi Chenarbon H. The Effect of Inulin and Resistant Starch on Rheological Properties of Baguette Dough. Iranian Food Science and Technology Research Journal. 2018;14(2):439-449.
19. Ozgoren E., Isik F., Yapar A. Effect of Jerusalem artichoke (Helianthus tuberosus L.) supplementation on chemical and nutritional properties of crackers. Journal of Food Measurement and Characterization. 2019;13(4):2812-2821.
20. Diaz A., et al. Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. LWT. 2019;108:361-369.
21. Iorgacheva E., Korkach H., Lebedenko T. & Kotuzaki O. Synbiotic additives in the waffles technology. Food Science and Technology. 2019;13 (1). https://doi.org/10.15673/fst.v13i1.1310
22. Lebedenko T., et al. An innovative technology of waffles with functional properties. Food Science and Technology. 2020;(14):1.
23. Kiumarsi M., et al. Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping. Food Hydrocolloids. 2020;104:105698.
24. Da Silva T. F., Conti-Silva A. C. Potentiality of gluten-free chocolate cookies with added inulin/oligofructose: Chemical, physical and sensory characterization. LWT. 2018;90:172-179.
25. Kiumarsi M., et al. Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties. Food Hydrocolloids. 2021;110:106144.
26. Mostafa M., Fakharany A., Abbas M. Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics. Fayoum Journal of Agricultural Research and Development. 2021;35(2):259-273.
27. Recommended levels of consumption of food and biologically active substances: Guidelines MP 2.3.1.1915-04. Moscow: Federal Center for State Sanitary and Epidemiological Surveillance of the Ministry of Health of Russia, 2004. 46 p. (In Russ.)
28. Niyigaba T., Liu D., Habimana J. D. The extraction, functionalities and applications of plant polysaccharides in fermented foods: A review. Foods. 2021;10(12):3004. https://doi.org/10.3390/foods10123004.
29. Titova L. M., I. Yu. Aleksanyan. Inulin technology: main trends in the development of the industry and controversial issues. Pischevaya promyshlennost' = Food industry. 2016;(1):46-51 (In Russ.).
Authors
Petrov Sergey M., Doctor of Technical Sciences, Professor,
Podgornova Nadezhda M., Doctor of Technical Sciences, Professor
K. G. Razumovsky Moscow State University of technologies and management (the First Cossack University),
73, Zemlyanoy Val, str., 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.
Grigor'ev Dmitriy A.
LLC "SWITBIOFOOD",
18B, A. Dikogo str., Moscow, 111396, This email address is being protected from spambots. You need JavaScript enabled to view it.



Golovacheva N. E., Gallyamova L. P., Abramova I. M., Morozova S. S.On the prospects for the production of traditional Russian alcoholic beverages

P. 75-78 DOI: 10.52653/PPI.2022.7.7.013

Key words
Russian traditional alcoholic beverages, hooch, bread wine, spotykach, berezovka, suharnichek, khrenovukha, medok

Abstract
The article discusses the possibility and prospects of the production of Russian traditional alcoholic beverages. Recently, hooch has become especially popular with consumers, which is a colorless, transparent or opaque liquid with a predominance of bread tones in aroma and taste. For the preparation of hooch at enterprises, grain distillates are used, as raw materials for the production of which it is possible to use rye, barley, corn, wheat, triticale, barley and rye malt, and other types of grain raw materials growing in Russia. The process of making high-grade hooch is quite complicated. The main stages are: preparation of mash, distillation of grain distillate, mixing with prepared (corrected) water and treatment of the drink with activated carbon. At all stages of the preparation of hooch, from the choice of raw materials to the distillation and purification of the finished product, many factors must be taken into account, which requires a careful approach and the strictest adherence to technology. It is very promising to develop a technology for the production of bread wine, which from the 15th to the 19th century was one of the national Russian drinks obtained from grain distillates with the addition of infusions and fruit drinks fortified from vegetable raw materials, aromatic spirits with the treatment of the drink with active carbon. Of great interest is the possibility of producing under production conditions a group of Russian traditional alcoholic beverages based on rectified ethyl alcohol from food raw materials, which are divided depending on the physical and chemical parameters and the raw materials used for their preparation (crackers, horseradish, birch sap, honey, semi-finished products for based on fruit and berry and vegetable raw materials and other food ingredients) for: suharnichek, khrenovukha, berezovka, spotykach, medok, sbiten and others. Each group of drinks has characteristic organoleptic and physico-chemical parameters. The production of alcoholic beverages prepared on the basis of Russian traditional raw materials and natural ingredients using modern technological processes with high organoleptic and physico-chemical indicators is very promising, as it will help to significantly expand the range of high-quality alcoholic products, solve the issue of import substitution and abandon the flavors supplied, usually by import.

References
1. GOST 33723-2016 State Standard 33723-2016. Grain distillate. Specification.
2. GOST R 56368-2015 National Standard of the Russian Federation R 56368-2015. Russian traditional drinks on the basis of natural raw materials. Specifications.
3. Nuzhniy V. P., Savchuk S. A. Alcohol mortality and toxicity of alcoholic beverages. Partnery i konkurenty. Laboratorium = Partners and competitors. Laboratory. 2005;(5-7):15-26 (In Russ.).
4. Nuzhniy V. P., Zabirova I. G., Surkova L. A., Listvina V. P., Samoylik L. V., Demeshina I. V., Savchuk S. A., L'vova Yu. A. Comparative experimental study of acute and subacute toxic effects of cognac and whiskey. Narkologiya = Narcology. 2002;(10):46-53 (In Russ.).
5. Abramova I. M., Kalinina A. G., Golovacheva N. E., Morozova S. S., Gallyamova L. P., Shubina N. A. The study of the biological effect of whiskey in comparison with a water-alcohol solution of a similar strength on animals in the experiment. Pischevaya promyshlennost' = Food industry. 2020;(11):16-19 (In Russ.).
6. Abramova I. M., Kalinina A. G., Golovacheva N. Yu., Morozova S. S., Shubina N. A., Gallyamova L. P. Biological effects of alcoholic beverages and semi-finished products on animals with forced intoxication with these beverages. Pischevaya promyshlennost' = Food industry. 2020;(3):12-15 (In Russ.).
7. Pokhlebkin V. V. History of vodka. Moscow: Tsentrpoligraf, 2009. 269 p. (In Russ.)
8. Lepekhin I. I., Rumovsky S. Ya., Ozeretskovsky N. Ya., Fonvizin D. I., Derzhavin G. R., Boltin I. N. Dictionary of the Russian Academy. Part IV. St. Petersburg: Imperial Academy of Sciences, 1793. 639 p. (In Russ.)
9. Rodionov B. The history of Russian vodka from Polugar to the present day. Moscow: Eksmo, 2011. 336 p. (In Russ.)
10. Grigoriev M. A., Chernysheva K. Yu. The current state and problems of the production of alcoholic beverages based on grain and fruit distillates in Russia. Sbornik nauchnykh trudov po materialam mezhdunarodnoy nauchno-prakticheskoy konferentsii, posvyashchennoy Godu nauki i tekhnologiy = Collection of scientific papers based on the materials of the international scientific and practical conference dedicated to the Year of Science and Technology. St. Petersburg, 2021. P. 54-57 (In Russ.).
11. Malyutina E. L. Traditional Russian alcoholic drinks in the context of the State anti-alcohol policy. Znaniye = Knowledge. 2016;10-3(39):124-128 (In Russ.).
12. Voskanyan O. S., Zhirova V. V., Golubev E. V. On the features of the production of the Russian traditional drink "Berezovka". Sovremennaya nauka: aktual'nyye problemy i puti ikh resheniya = Modern science: current problems and ways to solve them. 2017;(3):13-15 (In Russ.).
13. Burachevsky I. I., Vorob'eva E. V., Zenina G. P., Morozova S. S., Polyakov V. A., Fedorenko V. I., Yuschenko G. I. Technology of alcoholic beverage production. Moscow: Pischepromizdat, 2011. 357 p. (In Russ.)
14. R 10-12399-99. Recipes for alcoholic beverages and vodkas. Moscow: Light and food industry, 1999. 350 p. (In Russ.)
Authors
Golovacheva Natal'ya E., Candidate of Technical Sciences,
Gallyamova Lyubov' P.,
Abramova Irina M., Doctor of Technical Sciences,
Morozova Svetlana S., Candidate of Ñhemical Sciences
Russian Scientific Research Institute of Food Biotechnology - Branch of Federal Research Center of Food and Biotechnology,
4B, Samokatnaya str., Moscow, 111033, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



Tishkova A. I., Tarasova V. V., Nikolaeva Yu. V.Development of cryotechnology for the preparation of Italian sauces

P. 79-84 DOI: 10.52653/PPI.2022.7.7.014

Key words
Italian sauces, frozen sauces, cryotechnology, microbiological studies, microscopic studies, organoleptic studies

Abstract
Today, one of the key features of fast food consumption is its safety, quality and availability. The consumer pays special attention to the ingredient composition of industrial products. Freezing is an important direction for extending the shelf life of the finished product today. Frozen ready-made meals are considered more convenient for a quick meal, since in order to prepare your dinner, you need to warm up a frozen product in a convenient way, and it is already ready for use. quantity while complying with quality control and safety standards is possible, and also reduces the time for preparing hot and cold dishes at home and in catering establishments. The objects of study in the work were arrabiata, bechamel and pesto sauces, selected by a survey of respondents. In the course of the work, such studies were carried out as microscopic, microbiological and organoleptic. As a result of the research, it was established: 1. When conducting a microscopic examination, it was found that there were no structural changes in sauces in comparison with samples before freezing and after defrosting. 2. When conducting a microbiological study, it was found that the microbiological indicators of sauces practically do not change during storage and remain within the permissible values according to the requirements of microbiological safety. 3. When conducting an organoleptic study, it was found that there was no significant change +in sauces before freezing and after defrosting, according to the considered criteria.

References
1. Sanitary and epidemiological rules and regulations SanPiN 2.3.2.1324-03. Hygienic requirements for shelf life and storage conditions of food. 1992-2018 (In Russ.).
2. Technical regulation of the Customs Union TR CU 024/2011. Technical regulation for oil and fat products (In Russ.).
3. Technical regulation of the Customs Union TR CU 021/2011. On food safety (In Russ.).
4. Berestova A. V., et al. Features of cryoprocessing of vegetable raw materials. Vestnik OGU = Bulletin of the OSU. 2015;9(184) (In Russ.).
5. Burova T. E. Expansion of the range of sauces for frozen ready meals. Mezhdunarodniy nauchno-issledovatel'skiy zhurnal = International Scientific Research Journal. 2018;12(66)5:63-67 (In Russ.).
6. Burova T. E. Expanding the range of thickeners for sauces suitable for freezing. Pischevaya promyshlennost' = Food industry. 2015;(12) (In Russ.).
7. Wenger K. P., et al. Equipment for rapid freezing of foodstuffs using environmentally safe cold supply systems. Pischevaya promyshlennost' = Food industry. 2019;(11) (In Russ.).
8. Dadamirzaev M. Kh. Microbiological and physico-chemical indicators of semi-finished vegetable sauces. Universum: takhnicheskie nauki = Universum: technical sciences. 2018;9(54) (In Russ.).
9. Nelyubina E. G. Features of the technology of preparing sauces in a restaurant. Paradigma = Paradigm. 2019;(3):105-108 (In Russ.).
10. Ruzieva K. E. Innovative technologies of cryoseparation and cryosublimation. Universum: khimiya i biologiya = Universum: chemistry and biology. 2020;(11-2) (In Russ.).
11. Sivko A. N., et al. The use of traditional ingredients in Italian dishes. Sbornik nauchnikh statey po itogam Mezhdunarodnoy nauchno-prakticheskoy konferentsii = Collection of scientific articles on the results of the International Scientific and Practical Conference. 2017:99-104 (In Russ.).
12. Tishkova A. I. Prospects for the use of cryotechnology in the development of Italian sauces in the context of the continued risk of the spread of coronavirus. Sayapinskie chteniya. Materiali IV Vserossiyskoy (natsionalnoy) nauchno-prakticheskoy konferentsii = Sayapin readings Materials IV All-Russian (national) Scientific and Practical Conference. Tambov: G. R. Derzhavin Tambov State University, 2021. P. 110-117 (In Russ.).
13. Chumak O. P. Scientific and practical foundations of the technology of fats and fat substitutes: Textbook. Kharkov: NTU KhPI, edition "Cursor", 2006. 175 p. (In Russ.)
14. Bailey E. The Make-Ahead Sauce Solution: Elevate Your Everyday Meals with 61 Freezer-Friendly Sauces. North Adams (USA): Storey Publishing. 2018. Ð. 200.
15. Bakirov M. R. Scientific and practical aspects of the preparation of sauces with high nutritional qualities. Sciences of Europe. 2017;16-1(16):48.
16. Calderara M., et al. Role of ice structuring proteins on freezing-thawing cycles of pasta sauces. Journal of Food Science and Technology. 2016;53(12):4216-4223.
17. Ohuruogu B., Chinyere A. R., BO B. N. The Role of Nutrition in Health and Wellness. Nutrition. 2019;9(2457).
18. Microbiological indicators of food safety [Electronic resource]. Access mode: https://bme.org/index.php/ Microscopic research methods (Date of Application: 05/01/2021).
19. Microscopic research methods [Electronic resource]. Access mode: https://megaobuchalka.ru/9/33759.html (Date of Application: 05/01/2021).
20. Tunnel-type quick freezers [Electronic resource]. Access mode: http://technocool.uz/oborudovanie/okhlazhdenie-i160 zamorozka/english-skoromorozilnye-apparaty-konveye (Date of Application: 05/01/2021).
Authors
Alexandra I. Tishkova,
Veronika V. Tarasova, Candidate of Technical Sciences,
Yuliya V. Nikolaeva, Candidate of Technical Sciences
Moscow State University of Food Production,
125080, Moscow, 11, Volokolamskoe highway, 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.



Il'yasova S. A., Akhmedov M. E., Kas'yanov G. I.New technical and technological solutions for the production of apricot compote with a high nutrient composition

P. 85-88 DOI: 10.52653/PPI.2022.7.7.015

Key words
apricot, variety, chemical composition, nutritional value, sterilization mode

Abstract
In the scientific article, the indicators of the chemical composition of Tamasha apricot and the use of an ultra-high frequency electromagnetic field (microwave EMF) and syrup based on light water and 70% concentrate from white mulberry berries in canned compote technology are studied, taking into account its diversity, depending on many factors, both biological, climatic and agrotechnical techniques used. The traditional modes of sterilization of apricot compote in various containers are investigated. The dynamics of heat treatment and extinction of microbial flora during sterilization of apricot compote in a glass jar with a capacity of 0.35 liters are considered. The evaluation of sterilization regimes implemented in production is given with the identification of characteristic disadvantages, which are expressed by an obvious temperature unevenness and a significant duration of heat treatment regimes. In the production of apricot compote, the goal was set to improve product quality indicators. Vitamin C was taken as the main indicator, as it increases the body's defenses, limits the possibility of respiratory tract diseases, improves vascular elasticity. This vitamin was also chosen because it has a beneficial effect on the functions of the central nervous system, stimulates the activity of the endocrine glands, promotes better absorption of iron and normal hematopoiesis, prevents the formation of carcinogens. In this regard, a promising method was identified, which also contributes to improving the efficiency of the sterilization process. New sterilization regimes have been established, characterized by a relatively shorter duration of heat treatment and a uniform temperature field, which together provide an improvement in product quality indicators. It is noted that the developed sterilization regimes provide a reduction in vitamin C losses by more than 15% than the traditional regime. An improved structural scheme for the production of apricot compote with a high nutrient composition is proposed. The possibility of using dessert syrup made from "light" water with the use of 70% white mulberry berry concentrate for filling apricot fruits, which contributes to the enrichment of the finished product with biologically active components contained in white mulberry berries, has been studied.

References

1. Ahmedov M. E., Il'yasova S. A., Kas'yanov G. I. Method of production of dessert compote from apricots. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food technology. 2014;5-6(341-342):111-113 (In Russ.).
2. Ahmedov M. E. Intensification of the technology of thermal sterilization of canned "Apple Compote" with preheating of fruits in EMF microwave. Izvestiya vuzov. Pischevaya tekhnologiya = News of universities. Food technology. 2008(1):15-16 (In Russ.).
3. Battalov S. B., Kaziev M. R. A., Rahmanova M. M., Ahmedov M. E. Biochemical composition of varieties and hybrids of Dagestan apricot and improvement of the technology of processing them into canned compotes. Pischevaya promyshlennost' = Food industry. 2021;(10):69-73 (In Russ.).
4. Demirova A. F. Ahmedov M. E. Intensification of the sterilization process of canned food using step-by-step heat treatment in the static state of the container. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2011;(1):22-24 (In Russ.).
5. Dzharullaev D. S., Aliev A. V. Technology of production of compote from apples and syrup for its filling. Pischevaya promyshlennost' = Food industry. 2014;(1):60-61 (In Russ.).
6. Zanin D. E., Kas'yanov G. I., Myakinnikova E. I., Hristyuk A. V. Technology for producing light water with a reduced deuterium content. Modern achievements in the study of natural food additives. Sbornik materialov mezhdunarodnoy nauchno-tekhnicheskoy internet konferentsii = Collection of materials of the international scientific and technical Internet conference. 2014:110-114 (In Russ.).
7. Korzin V. V. Analysis of the development and current state of apricot culture in the world and the Russian Federation. Sadovodstvo i vinogradarstvo = Gardening and viticulture. 2019;(6):35-41 (In Russ.). https://doi.org/10.31676/0235-2591-2019-6-35-41
8. Makarov V. N. Obtaining low-calorie fruit compotes using natural sweeteners. Voprosy pitaniya = Nutrition issues. 2009;78(2):77-81 (In Russ.).
9. Mokrushin S. A., Blagoveshchenskij I. G., Nazojkin E. A., Blagoveshchenskaya M. M. Modeling of the technological process of sterilization of canned food in an industrial autoclave. Hranenie i pererabotka sel'hozsyr'ya = Storage and processing of agricultural raw materials. 2020;(1):118-126 (In Russ.).
10. Mukailov M. D., Magomedova E. S., Dogeev G. D., Gadzhimuradova R. M., Mustafaeva K. K. Improvement of technology and mathematical modeling of the production process of canned compote from apples in cans of SKO 1-82-1000 using intensive thermal sterilization. Problemy razvitiya APK regiona = Problems of agro-industrial complex development in the region. 2018;(35):210-214 (In Russ.).
11. Orazbaev A. O., Serikuly Z. H., Kumisbekov S. A. Investigation of the quality of cherry compote with stevia extract. Vestnik nauki Yuzhnogo Kazahstana = Bulletin of Science of South Kazakhstan. 2019;1(5):180-183 (In Russ.).
12. Chalaya L. D., Prichko T. G. Kachestvo plodov razlichnyh sortov abrikosa. Sadovodstvo i vinogradarstvo = The quality of fruits of various apricot varieties. Gardening viticulture. 2013;(3):26-30 (In Russ.).
13. Flaumenbaum B. L., Tanchev S. S., Grishin M. A. Osnovy konservirovaniya pishchevyh produktovBasics of food preservation: Textbook. Moscow: Agropromizdat, 1986. 120 p. (In Russ.)
14. Le Bourvellec C., Gouble B., Bureau S., Reling P., Bott R., Ribas-Augusti A., Audergon J. M., Renard C. M. G. C. Impact of canning and storage on apricot carotenoids and polyphenols. Food Chemistry. 2018;(240):615-625. https://doi.org/10.1016 //j. foodchem.2017.07.147
15. Sajad M. W., Masoodi F. A., Haq E., Ahmad M. & Ganai S. A. Influence of processing methods and storage on phenolic compounds and carotenoids of apricots. Journal of Food Science & Technology. 2020;(132):109846. https://doi.org/10.1016/j.lwt.2020.109846
16. Wani S. M., Masoodi F. A., Ahmad M., Mir S. A. Processing and storage of apricots: Effect on physicochemical and antioxidant properties. Journal of Food Science & Technology. 2018;(55):4505-4518. https://doi.org/10.1007/s13197-018-3381-x
Authors
Il'yasova Saidat A., applicant,
Akhmedov Magomed E., Doctor of Technical Sciences, Professor,
Dagestan State Technical University,
70, I. Shamil avenue, Makhachkala, Russia, 367015, This email address is being protected from spambots. You need JavaScript enabled to view it.
Kas'yanov Gennadiy I., Doctor of Technical Sciences, Professor
Kuban State Technological University,
2, Moskovskaya str., Krasnodar, 350072, This email address is being protected from spambots. You need JavaScript enabled to view it.



Kobelev K. V., Kharlamova L. N., Lazareva I. V., Sinelnikova M. U., Matveeva D. U.Oats are a promising material for the production of vegetable milk

P. 89-92 DOI: 10.52653/PPI.2022.7.7.016

Key words
milk, oats, functional drinks, plant-based drinks, gluten

Abstract
In recent years, there have been changes in consumer preferences for functional foods, which have led to extensive research on the development of healthy foods. Drinks, including functional ones, occupy a considerable share in the diet of a modern person. In addition, the technology of their production makes it possible to introduce new functional ingredients into them, and this is not very difficult. At the same time, the absence of heat treatment allows you to keep all the vitamins and nutrients in the product. On the part of consumers, the demand for functional drinks with high digestibility and functionality has also increased. Plant-based beverages can be used as an independent product, as well as as an alternative to milk when making coffee, when cooking or baking, in fermented dairy products. Oats are a source of protein, fat and soluble fiber, beta-glucan. The amino acids contained in oatmeal are almost identical to muscle proteins. In terms of protein content, oats can be compared with buckwheat. Oats are easily digested, due to the high amount of starch it provides the body with slow energy. Oat milk does not contain lactose, as well as other allergens: soy, peanuts and others present in other alternative products. Also, with certain methods of processing oats, oat milk does not contain gluten. Oatmeal drinks are well absorbed by the human body, have a good nutritional profile and proven health benefits. An important task is to develop technologies that allow achieving the most complete transition of useful components from oat grain into a drink.

References
1. Chekina M. S., Meledina T. V., Batalova G. A. Prospects for the use of oats in the production of special-purpose products. St. Petersburf State Agricultural University bulletin. 2016;(43):20-25 (In Russ.).
2. Robert L. S., Nozzolillo C., Altosaar I. Molecular weight and heterogeneity of prolamins (avenins) from nine oat (Avena sativa L.) cultivars of different protein content and from developing seeds. Cereal Chemistry. 1983;60(6):438-442.
3. Wood P. J., Beer M. U. Functional oat products / Edited G. Mazza. Functional foods: Biochemical and processing aspects. 1998:1-37.
4. Branson C. V., Frey K. J. Recurrent selection for groat oil content in oat. Crop Science. 1989;29(6):1382-1387.
5. Skendi A., Biliaderis C. G., Lazaridou A., Izydorczyk M. S. Structure and rheological properties of water soluble b-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science. 2003,38(1):15-31.
6. Andreev N. R. Fundamentals of the production of native starches. Moscow: Pishchepromizdat, 2001. 263 p. (In Russ.)
7. Lichko M. N., Kurdina V. N., Mel'nikov E. M. Technology of processing crop products. Moscow: Kolos, 2008. 583 p. (In Russ.) (Peterson, 2001; Bratt et al., 2003; Angioloni i Oshejnik, 2012)
8. Weising K., Nybom H., Wolff K., Kahl G. DNA fingerprinting in plants: principles, method and applications. 2nd ed. Boca Raton: Taylor & Francis Group, 2005. 444 p.
9. Ward R. D., Skibinski D. O. F., Woodwark M. Protein heterozygosity, protein structure and taxonomic differentiation. Evolutionary Biology / editors M. K. Hecht et al. N. Y.: Plenum Press, 1992. Vol. 26. P. 73-159.
10. Matta N. K., Singh A., Kumar Y. Manipulating seed storage proteins for enhanced grain quality in cereals. African Journal of Food Science. 2009;3(13):439-446 (Aiyer 2005).
11. Improving the technology of enzymatic hydrolysis of soy protein to expand the scope in food products / Ivanushkin Petr Aleksandrovich; Moscow State University of Food production. Moscow, 2011 (In Russ.).
12. Marshalkin M. F., Saenko A.Yu., Gavrilin M. V., Kul' I. Ya. Determination of the content of amino acids and flavonoids in the grass of oats. Voprosy pitaniya = Food issues. 2006;(3):14 16 (In Russ.).
13. Antipova L. V., Tolpygina I. N., Bogatyreva Zh. I. Promising raw materials for the development of functional food products based on vegetable proteins. Intellektual'nyj potencial XXI veka: stupeni poznaniya = Intellectual potential of the XXIst century: stages of knowledge. 2012;(3):162-165 (In Russ.).
14. Berezina N. A., Komolikov A. S., Galagan T. V., Osipova G. A., Gavrilina V. A., Nikitin I. A. Features of the influence of ultrasound on microbiological fermentation. Nauchnyj zhurnal NIU ITMO. 2018;(3):35-41 (In Russ.).
Authors
Kobelev Konstantin V., Doctor of Technical Sciences,
Kharlamova Larisa N., Candidate of Technical Sciences,
Lazareva Irina V., Candidate of Technical Sciences,
Sinelnikova Marina U.,
Matveeva Dar'ya U.
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.



Korneva E. S., Peregonchaya O. V., Dyakonova O. V., Derkanosova N. M., Kurgannikov P. Yu. Material and functional composition of semi-finished products from yacon and daikon

P. 93-96 DOI: 10.52653/PPI.2022.7.7.017

Key words
daikon, yacon, composition, acid-base properties, infrared absorption spectra

Abstract
The implementation of providing the consumer market with healthy food products is associated with the search for raw ingredients that have both a balanced nutrient composition and processability. From these positions, an analysis of the composition and acid-base properties of daikon and yacon processing products was conducted. Daikon root crops and yacon tubers are characterized by a high content of dietary fibers, including fiber, pectin, and inulin (for yacon). They contain low molecular weight sugars, amino acids, peptides and proteins, as well as components of mineral origin, including calcium which is deficient in diets. Drying and grinding of root and tuber crops was carried out to ensure the processability of food ingredients from daikon and yacon. In discussed studies, drying by infrared radiation to a moisture content of 6.0±0.5% was used, the granulometry of powdered semi-finished products was less than 0.125 mm. Powdered semi-finished products from daikon and yacon were tested by standardized methods, as well as by absorption infrared spectroscopy and potentiometric titration. According to the results of the research, it has been established that the acid-base activity demonstrates the inertness of semi-finished products in relation to this type of interaction. The material composition of semi-finished products from daikon and yacon forms a buffer complex. The buffering action, which consists in proton-donor activity, is manifested to a greater extent in the semi-finished product from daikon. Spectral data confirm the analytical study in parts of the composition of semi-finished products: the basis of the samples are polysaccharides and their derivatives. The composition of polymeric macromolecules built from glucopyranose cycles contains hydroxyl, ester, and carboxyl groups. The intensity comparison of the maximum in the area of 1730 ñì-1 indicates a higher content of carboxyl groups in the hydrogen form in the composition of daikon. The polysaccharide composition of the carbohydrate part of semi-finished products is represented with a high degree of probability by cellulose, pectin, and inulin. The presence of protein compounds in the samples was noted. The composition evaluation, acid-base properties of semi-finished products obtained by drying and grinding daikon and yacon roots showed the feasibility of their use as a functional food ingredient for dietary fibers and calcium in various food systems.

References
1. Doctrine of Food Security of the Russian Federation. Approved by Decree of the President of the Russian Federation on January 21, 2022. No. 20. URL: https://docs.cntd.ru/document/564161398 (In Russ.).
2. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Approved by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare on July 22, 2021. URL: https://base.garant.ru/402816140/ (In Russ.).
3. Popova A. Yu., Tutel'yan V. A., Nikityuk D. B. About new norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation. Voprosy pitanija = Nutrition issues. 2021;90(4/536):6-19 (In Russ.). DOI: 10.33029/0042-8833-2021-90-4-6-19.
4. Minzanova S. T., Mironov V. F., Mindubaev A. Z., Mezenceva N. A., Mironova L. G., Konovalov A. I., et al. Biochemical composition of daikon root crops and characteristics of pectin polysaccharides. Vestnik Rossijskoj akademii sel'skohozjajstvennyh nauk = Bulletin of the Russian Academy of Agricultural Sciences. 2008;(5):41-44 (In Russ.).
5. Rudnichenko E. S., Korenman Ya. I., Mel'nikova E. I., Niftaliev S. I. Amino acid and carbohydrate compositions of milk and vegetable extract of yacon. Himija rastitel'nogo syr'ja = Chemistry of plant raw materials. 2008;(4):79-82 (In Russ.).
6. Gins M. S., Gins V. K., Pivovarov V. F., Kononkov P. F., Derkanosova N. M. The importance of vegetable crops in the correction of the biochemical composition of the human diet. Vestnik Rossijskoj sel'skohozjajstvennoj nauki = Bulletin of the Russian Agricultural Science. 2017;(2):3-5 (In Russ.).
7. Peregonchaya O. V., Sokolova S. A., Derkanosova N. M. Features of sorption interactions of plant dietary fiber with heavy metal cations according to absorption IR spectroscopy. IOP Conference Series "Earth and Environmental Science". 6th International Conference on Agriproducts Processing and Farming. Voronezh: Institute of Physics Publishing, 2020. P. 012077. DOI: 10.1088/1755-1315/422/1/012077.
8. Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. Amaranth as a bread enriching ingredient. Foods and Raw Materials. 2020;8(2):223-231. DOI: 10.21603/2308-4057-2020-2-223-231.
9. Bajklza N., Segal L. Cellulose and its derivatives. Moscow: Mir, 1974. Vol. 1. P. 13-36 (In Russ.).
10. Bazarnova N. G., Karpova E. V., Katrakov I. B., Markin V. I., Mikushina I. V., Ol'hov Yu. A. Methods of research of wood and its derivatives: Study guide / edited by N. G. Bazarnova. Barnaul: Altai State University, 2002. 160 p. (In Russ.).
11. Kazicyna L. A., Kupletskaya N. B. Application of UV, IR, NMR and mass spectroscopy in organic chemistry. Moscow: PH of Moscow State University, 1979. 240 p. (In Russ.)
12. Tarasevich B. N. IR spectra of the main classes of organic compounds. Reference materials. Moscow: PH of Moscow State University, 2012. 55 p. (In Russ.)
Authors
Korneva Elena S., graduate student,
Peregonchaya Ol'ga V., Candidate of Chemical Sciences,
D'yakonova Ol'ga V., Candidate of Chemical Sciences,
Derkanosova Natal'ya M., Doctor of Technical Sciences, Professor,
Kurgannikov Pavel Yu., graduate student
Voronezh State Agrarian University named after Emperor Peter I,
1, Michurina str., Voronezh, Russian Federation, 394087, This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it. , This email address is being protected from spambots. You need JavaScript enabled to view it.



SPECIALIZED NUTRITION

Glotova I. A., Litovkin A. N., Mangesov V. I., Vysotskaya E. A.Food modules based on the products of slaughter broiler chickens in nutritional prevention of osteoporosis

P. 97-101 DOI: 10.52653/PPI.2022.7.7.018

Key words
osteoporosis, nutritional prevention, diseases of musculoskeletal apparatus, products of slaughter, broiler chickens, food modules, pate

Abstract
Diseases associated with disorders of the musculoskeletal system significantly reduce the quality of life of the population in economically developed countries. It is necessary to develop the production of affordable food price segment for alimentary prevention of the musculoskeletal system diseases. Pastes from heads and legs of broiler chickens satisfy the daily need for calcium by 27.2%; pastes with the addition of lard-by 19.9%; with the addition of powdered zucchini-milk semi-finished product satisfy the daily need for calcium by 41.1%, in magnesium - by 18.9%. The use of 100 g per day of all kinds of pastes corresponds to the level of functionality of calcium content, which can be explained by their high content in the mass based on the heads and legs of broiler chickens. The pate with powdered zucchini-milk semi-finished product 16.1% satisfy the daily adult requirement for phosphorus. The paper assesses the influence of food modules and prescription-component solutions of pate masses based on the heads and legs of broiler chickens on the indicators of phosphorus-calcium metabolism in laboratory animals. In experiments in vivo testing of new technological developments as a prophylactic means at experimental osteoporosis is carried out. Using the secondary products of slaughter of broiler chickens obtained is enriched with calcium and phosphorus foods effective when used to restore bone density in the development of glucocorticoid osteoporosis. According to the results of the economic efficiency assessment, the design solutions for the production of new types of products correspond to the tasks of sustainable socio-economic development of the Russian Federation. The proposed technological developments are aimed at improving the quality of life of the population of the Russian Federation in the context of the emerging demographic situation.

References
1. Volin S. Dikul's code. The health of the musculoskeletal system is the key to the health of human organs and systems and its longevity [Electronic resource]. URL: https://aupam.ru/pages /fizkult/kod_dikulya/oglavlenie.htmlhttps://aupam.ru/pages/fizkult/kod_dikulya/page_01.htm (In Russ.)
2. Kalinin V. M. General characteristics of the contingent of persons for the first time recognized as disabled due to diseases of the musculoskeletal system in the Voronezh region. Prikladnye i informatsionnye aspekty meditsiny = Applied and informational aspects of medicine. 2004;(4):26-29 (In Russ.).
3. Overview of pharmacy sales of dietary supplements for violations of the functions of the musculoskeletal system: Marketing agency DSM Group. Rossiyskiy rynok BAD = Russian market of dietary supplements. 2016;(3):42-45 (In Russ.).
4. Dynamics of the spread of diseases of the musculoskeletal system in Russia and in the world [Electronic resource]. URL: http://spinet.ru/public/dinamika_rasprostraneniy_oda.php.
5. Benevolenskaya L. I., Brzhezovsky M. M. Epidemiology of rheumatic diseases. Moscow: Medicine, 1988. 237 p. (In Russ.)
6. World Osteoporosis Day - October 20 [Electronic resource]. URL: https://www.gnicpm.ru/ News/657
7. Glotova I. A., Litovkin A. N. Processing of heads and legs of a bird with obtaining food modules. Myasnaya industriya = Meat industry. 2016;(6):48-50 (In Russ.).
8. Norms of physiological needs for energy and nutrients for various groups of the population of the Russian Federation: guidelines MP 2.3.1.2432-08 [Electronic resource]. URL: https://docplan.ru/Index2/1/4293756/4293756229.htm (In Russ.).
9. Recommended levels of consumption of food and biologically active substances: guidelines MP 2.3.1.1915-04 [Electronic resource]. URL: http://meganorm.ru/Index2/1/4293846/4293846547.htm (In Russ.).
10. Retsky M. I., Shakhov A. G., Shushlebin V. I., Samotin A. M., Misaylov V. D., Chusova G. G. et al. Guidelines for the diagnosis, therapy and prevention of metabolic disorders in productive animals. Voronezh, 2005. 56 p. (In Russ.)
11. Ziganshina L. E., Burnashova Z. A., Valeeva I. Kh., Galyautdinova A. Yu., Samoylova N. S. Comparative study of the effectiveness of dimephosphon and ksidifon in steroid osteoporosis in rats. Eksperimental'naya i klinicheskaya farmakologiya = Experimental and Clinical Pharmacology. 2000;63(6):39-42 (In Russ.).
12. On approval of the target program "Development of poultry farming in the Russian Federation for 2010-2012" and the Concept for the development of the poultry industry of the Russian Federation for the period 2013-2020 [Electronic resource]: order of the Ministry of Agriculture of the Russian Federation dated December 15, 2010. No. 433. URL: http://lawru.info/dok/2010/12/15/ n207081.htm (In Russ.).
13. Glotova I. A., Kozlobaeva E. A., Litovkin A. N., Kubasova A. N., Sysoeva M. G., Artemov E. S. Development of innovative meat products using secondary raw materials. Tekhnologii pischevoy i pererabatyvayushchey promyshlennosti APK - produkty zdorovogo pitaniya = Technologies of the food and processing industry of the agro-industrial complex - healthy food products. 2017;(3):95-104 (In Russ.).
14. National Security Strategy of the Russian Federation (approved by Decree of the President of the Russian Federation of May 13, 2017 N 208) [Electronic resource]. Reference Legal System ConsultantPlus. URL: http://www.garant.ru/products/ipo/prime/doc/71572608 (In Russ.).
Authors
Glotova Irina A., Doctor of Technical Sciences,
Litovkin A. N.,
Mangesov Vladimir I., Doctor of Agricultural Sciences, Professor,
Vysotskaya Elena A., Doctor of Biological Sciences
Peter the Grate Voronezh State Agrarian University,
1, Michurina str., Voronezh, Russia, 394087, 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 A. Yu., Sidorenko Yu. I., Looze V. V., Privalov V. I., Yuditskaya I. M., Timokhin L. S., Chaiko M. N.Designing a balanced sports nutrition diet taking into account NMR spectroscopic humidity of its ingredients

P. 102-111 DOI: 10.52653/PPI.2022.7.7.019

Key words
nuclear magnetic resonance spectroscopy, essential nutrients, sports nutrition diet, balanced diet, physiological usefulness of the diet, ranking of ingredients, stress, expert optimization of the diet

Abstract
Based on the method of nuclear magnetic resonance spectroscopy, methods have been developed for identifying moisture in bulk ingredients of sports nutrition and the basic principles for designing innovative complex diets for sports nutrition have been formulated. As part of the study, the following tasks were solved: general principles for designing complex diets of balanced sports nutrition, a methodology for selecting the target group of consumers of a new sports nutrition product were developed, and the ranking of essential nutrients for the basic list of a complex diet of balanced sports nutrition was carried out. The working hypothesis of the study was the assumption that the moisture content of sports nutrition ingredients is one of the basic indicators in the development of a recipe for a complex diet of sports nutrition. The study used the method of proton nuclear magnetic resonance (1H) spectroscopy, the method of heuristic design of the sports nutrition ration, the method of expert optimization of the nutrient list of the diet based on its physiological usefulness. As a result of the study, the concept of the "Complex diet of balanced sports nutrition" (CRSSP) for the intended purpose was developed, as composite intensive nutrition products designed to relieve adaptive stress and prevent its transition into distress. A technique for selecting the target social group of consumers of the product in accordance with the chosen concept is proposed. A technique for dividing consumers according to the principle of energy consumption has been developed. Two categories of consumers are distinguished according to the level of tolerance to KRSSP. A basic list of nutrients for the CRSP formulation was compiled, consisting of 30 groups of essential nutrients. Ranking (according to a 5-point system) of essential nutrients according to their physiological significance was carried out. Three mock-ups of the KRSSP recipe have been developed for the selected three basic KRSSP rations. Recipe layouts include 15 to 19 essential nutrients. It has been established that the NMR method can be successfully used to evaluate the ingredients of sports nutrition diets. This allows you to develop rations balanced in terms of moisture and nutrient composition. A methodology for expert optimization of the nutrient list of a balanced diet has been developed.

References
1. Sidorenko M. Yu. Scientific substantiation of design principles of composition and consumer personalized food products. Thesis of Doctor of Technical Sciences. Moscow: MGUPP. 2013. 373 p. (In Russ.)
2. Pershakova T. V. Formation of consumer properties of bakery products using preparations of microbial and vegetable origin. Dissertation Abstract of Doctor of Technical Sciences. Moscow: MGUPP, 2012. 47 p. (In Russ.)
3. Alimbekov K. A. Research of consumer properties and development of a quality management system for yak meat. Dissertation Abstract of Doctor of Technical Sciences. Moscow, 2009. 48 p. (In Russ.)
4. Sidorenko Yu. I., Shub I. S., Anoshina O. M. et al. Development of the adsorption theory of food hygroscopicity. Report about NIR, the code VNTIC 020302245 0320. Moscow: MGUPP, 2005. 287 p. (In Russ.)
5. Ivanova V. N., Lukin N. D., Privalov V. I. et al. Study of the state of water in objects of organic nature. Moscow: DeLi, 2019. 123 p. (In Russ.)
6. Sidorenko A. Yu. Development of ways to improve the technology of high-density beer based on the study and application of new methods of quality control of raw materials and finished products. Dissertation Abstract of Candidate of Technical Sciences. Moscow: MGUPP, 2008. 25 p. (In Russ.)
7. Chernuha I. M., Ivanova V. N., Sidorenko Yu. I. Personalized nutrition: food and diet design: textbook. Moscow: DeLi, 2020. 462 p. (In Russ.)
8. Ivanova V. N., Nikitin I. A., Sidorenko Yu. I. et al. Designing personalized diets using functional foods. Pischevaya promyshlennost' = Food industry. 2018;(11):10-16 (In Russ.).
9. Norms of physiological needs for energy and for nutrients for various groups of the population of the Russian Federation. Guidelines MR 2.3.1.2432-08 (In Russ.).
10. [Electronic resource]. Mode of access: https://fitfan.ru/novichkam/795-bmr.html. (Date of access: 15.08.2020).
11. Tihonov D. A. Designing corrective diets based on specialized food products with a target nutrient composition. Dissertation Abstract of Candidate of Technical Sciences. Moscow: K. G. Razumovsky MGUTU, 2020. 25 p. (In Russ.)
12. Vasyukova A. T, Valentinova N. I., Ivanova V. N. et al. State and development strategy of the school feeding system / edited by V. N. Ivanova, Yu. I. Sidorenko. Moscow: Rusayns, 2022. 320 p. (In Russ.)
Authors
Sidorenko Mikhail Yu., Doctor of Technical Sciences,
Shterman Sergey V., Doctor of Technical Sciences,
Shterman Valeriy S., Candidate of Chemical Sciences
LLC "GEON",
1, Obolenskoe highway, village Obolensk, Serpukhov district, Moscow region, 142279, 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 Alexey Yu., Candidate of Technical Sciences,
Sidorenko Yuriy I., Doctor of Technical Sciences, Professor
Joint-Stock Company "Trading House "Biosnabsbyt",
1, Obolenskoe highway, village Obolensk, Serpukhov district, Moscow region, 142279, sidorenkomgupp@ yandex.ru
Looze Valeriy Vladimirovich, postgraduate student
K. G. Razumovsky Moscow State Technical University,
73, Zemlyanoy Val, Moscow
Privalov Viktor I., Candidate of Physical and Mathematical Sciences
Kurnakov Federal State Budgetary Research Institute of RAS,
73, Leninsky avenue, Moscow, 119991
Yuditskaya Irina M.,
Timokhin Leonid S.,
Chaiko Matvey N.
Moscow State Educational Institution "School No. 2083",
11, microdictrict "Rodniki", Moscow



NEWS FROM PROFESSIONAL INDUSTRIAL BRANCH UNIONS

NEWS FROM R&D INSTITUTES AND HIGHER EDUCATIONAL INSTITUTIONS

EVENTS AND FACTS

Meeting of the working subgroup on import substitution in the direction "Machines and equipment for the baking industry"

S. Mitin: The direction of fish processing needs in additional measures of state support