The introduction and development of functional products is an urgent topic in the context of a difficult economic, environmental and social situation in the world and in the Russian Federation. Organoleptic indicators are one of the important criteria for evaluating a food product in the formation of market demand. The aim of our research was to evaluate the organoleptic qualities of a dairy dessert made from curd whey. Curd whey is a type of milk whey. Studies have shown that prototype 3 has the highest organoleptic characteristics, in which an increased concentration of gelling components by 16% was used and apple-pear juice was contained. All samples have high score, which means that the use of these samples of the developed curd whey dessert meets the expectations of the consumer.
Enzymatic processing of raw meat is a promising technique for balancing its properties. The paper presents the results of a study of the functional and technological parameters of minced meat subjected to enzymatic treatment with transglutaminase and sequential treatment with pepsin and transglutaminase. The object of the study is beef with a connective tissue content of 20%. The highest values of moisture-binding, water-holding abilities and product yield after heat treatment were established for a test sample of minced meat with sequential treatment with pepsin and 0.3% transglutaminase. According to the results of the studies, it can be concluded that low-grade beef should be treated first with a proteolytic enzyme to soften the connective tissue, and then with transglutaminase for better binding and retention of moisture.
The compositional and quality characteristics of two wheat varieties Triticum dicoccum (Triticum dicoccum var. dicoccum, Triticum dicoccum var. rufum) produced in the Republic of Azerbaijan have been tested and are relatively useful in assessing their applicability to bread production. The wheat species studied, Triticum dicoccum, were found to have a higher protein and cell content, as well as essential proteins of lysine, phenylalanine, leucine and isoleucine, methionine and valine, relative to Gorbustan wheat varieties. The chromatographic method was used to determine the carbohydrate composition of the Triticum dicoccum grain. The following redistribution of low molecular weight carbohydrate fractions is noted: the maltose content is higher, and galactose, glucose and fructose are much lower than those of the modern wheat variety Gorbustan. Such a distribution of carbohydrates can reduce the formation of toxic products when baking bread. In addition, the wheat grain Triticum dicoccum is characterized by a higher content of sterols, in particular β-sitosterol. The antioxidant activity expressed as percentage inhibition of DPPG free radicals in the Triticum dicoccum grain is twice as high as this indicator for wheat of the commercial variety Gorbustan. By scanning electron microscopy, it has been established that the microstructure of the grain surface and the cross section has varietal characteristics. Grain Triticum dicoccum var. rufum has a thicker shell, tighter and tighter, unlike the grain of Triticum dicoccum var. dicoccum. With all the benefits of the wheat grain Triticum dicoccum, its technological properties were even worse. But the use of technological methods to boost gluten will ensure the production of high-quality healthy bread from old wheat grain.
To adjust the nutritive and biological value of food products, it is advisable to combine meat and vegetable raw materials. The paper presents the results of study of the rheological and microstructural parameters of combined meat-vegetable minces. The mince includes beef trimming, hemp protein and flaxseed flour. The study results showed the minimum values of shear stress and viscosity of the mince system and increased indicators of total and plastic deformation in the samples of minced meat containing linseed flour in an amount of 10–15%. Samples of the meat-vegetable mince that contained 15% of hemp protein and not more than 5% of flax flour exhibited high stability of the meat system. Microstructural studies of combined minced meat revealed the presence of friable vegetable mass, starch grains and fragments of hemp and flax fiber. Samples with a predominance of hemp protein showed a denser and more uniform structure. Thus, the rheological properties of meat-vegetable mince systems depend significantly on the type and amount of vegetable materials introduced.
The low-temperature fractionation of fruit Malus domestica Borkh (Common Antonovka) has been performed. We obtained by fractionation the biologically active products that are the dehydrated concentrate of juice and the powder of pomace fibers. Use of low temperature minimizes biological value losses during processing. These fractions of fruit Malus domestica Borkh (Common Antonovka) are experimentally studied. It is found that the fractions have high antioxidant activity and include bioflavonoids and organic and phenol carboxylic acids. Analysis of chromatograms showed availability of the identical compounds in the products of low-temperature fractionation. Sodium and potassium are part of the cells of biological systems as highly mobile ionic forms. Therefore, these elements prevail in the concentrated juice. Iron, manganese, copper, and zinc are biogenic trace elements or components of enzyme systems and are evenly distributed as in plant cell walls as well in protoplasm. It follows from the results of the study of the mineral composition that the products of the low-temperature fractioning can be used for a functional food as a result of its high content of magnesium and iron. The low-temperature fractionation of fruit Malus domestica Borkh (Common Antonovka) has antimicrobial activity against the standard strains of spoilage:
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