The use of components obtained by the methods of biotechnological transformation of soybeans for the production of innovative products of functional and specialized purpose is an urgent task. Of practical interest is the development and use of technologies that allow the use of traditionally sought-after products, taking into account the principles of safety, functionality and environmental friendliness. The article presents reasonable biotechnological approaches to obtaining coagulation structures containing a complex of valuable nutrients. Biotechnological approaches consist in germinating soybean seeds and coagulating protein substances in soy protein-carbohydrate suspension with special coagulants. The experimental data were processed by methods of mathematical statistics and dependences were obtained to determine the conditions for the formation of coagulation structures - the process of coagulum formation lasts for 2-5 minutes, the coagulation temperature is 72-75 °C, the mass fraction of the introduced coagulant is 30-40% of the mass fraction of soy protein carbohydrate suspension. Compliance with these parameters makes it possible to get coagulates with high organoleptic, physico-chemical and rheological characteristics. The use of the obtained coagulates will allow obtaining foods with a high content of protein, essential amino acids, minerals and vitamins with a functional orientation.
The Far Eastern Economic Region is a unique area with specific plant species composition growing there, which can be used in food technologies. These species include the Jerusalem artichoke, Chinese magnolia vine, hawthorn berry and cowberry. This article considers how natural raw materials from the Far Eastern Region of Russia can be used to produce innovative nutritionally balanced food products. Safety and quality parameters of raw materials and finished products were assessed using such methods as the organoleptic assessment, methods for determining chemical composition of food items, biological methods for determining nutritional value of products, and calculation method for linking food quality to its parameters. Research resulted in the profiles of functional ingredients of plant origin that were further included into formulations of melted cheese products, dry mixtures intended for the production of flour confectionery products, and ground meat systems.
Providing the population with high-quality food products enriched with physiologically significant nutrients at an affordable price is a priority task of the state policy and the government of the Russian Federation. The article shows the possibility of expanding of the range of gingerbread products enriched with natural raw materials of the Far Eastern region. The technologies of the production of berry powders recommended as functional ingredients have been developed. It has been established that the replacement of flour with powder from Kamchatka bilberry pomace in the amount of 5.5% or powder from common barberry in the amount of 7.5%, soy deodorized flour of the highest grade in the amount of 5% and food additive from Daurian larch wood "Arabinogalactan" in the amount of not more than 3% in gummy gingerbread recipe contributes to obtaining a product that meets the requirements of GOST 15810-2014 and safety indicators of the requirements of the Technical Regulations of the Customs Union (TR CU) 021/2011 "On Food Safety". Laboratory studies of the developed gummy gingerbread have proved compliance with the requirements of regulatory documents for organoleptic, physicochemical and microbiological indicators. The technology development and the use of berry powders in the production, which make it possible to enrich traditional food products is of practical interest. The expediency of using regional raw materials to expand the range of flour confectionery products of increased nutritional and biological value has been proved.
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