The present studies have examined the effect of potato starches treated with amylase B.licheformis (Bl) (laboratory sample) or Amylosubtilin® (AM) (Berdsk Factory of Biological Preparations (now: Sibbiofarm), Russia) in different concentrations on the quality of Slavic skim milk drink Varenets made from baked milk. The baked milk is milk heated to 98 °C for 3 hours, it has a sweet aroma and taste and creamy hue. The presence of enzyme-modified potato starches (Bl or AM) has been found to promote the activation of lactic acid fermentation, the accumulation of exopolysaccharides, and such stabilized products have a higher viscosity, a lower percentage of syneresis compared to the control sample. The antioxidant capacity of the Varents samples after fermentation was evaluated by two assays: analysis of radical capture activity of 2,2-diphenyl-1-picrylhydrazyl (DPPH •); and the ability to restore Fe + 3 (Iron Reduction Antioxidant Ability Assay, FRAP). All Varentz samples showed different values for DPPH, FRAP assays depending on the starches used. The Introduction of pre-fermented starches into defatted jam promotes formation of enhanced antioxidant properties of milk product. The use of starches modified with enzymes improves sensory characteristics, in particular, as a fat imitator, formsfull taste of the drink.
The paper is aimed at studying the influence of new packaging materials with barrier properties on the quality indicators of semi-finished meat products from poultry meat in comparison with traditional packaging methods. It was found that the use of heat-shrink bags made of multilayer polymer film allows to increase the shelf life of semi-finished products by an average of 30%.
The development of globalization processes requires the provision of scientific and technological leadership of economies. In solving this goal, universities are called upon to play a special role, which can ensure the competitiveness of engineering education. Among the main indicators of academic leadership are ensuring the world level of training content, increasing academic mobility, growing demand and efficiency of master's and postgraduate studies, increase in the number of online educational programs, increase in the number of competitive courses and programs taught online, development of a targeted training system. The key condition for increasing the competitiveness of engineering education is the strengthening of its integration with science and the industrial sector. This is due to the possibility of solving a set of tasks for the development of content, organization and management of the educational process. The effectiveness of their solution is determined by the composition of partners involved in joint activities. The analysis shows that there are trends in the expansion of partnerships and the intensification of international cooperation. This facilitates the development of various formats of interaction to improve the training of engineers. Among the most developing integrated forms of training are networked educational programs. A distinctive feature of their implementation is the growth in the number of participants in network partnerships, among them are universities (as a rule more than one), industry institutes, enterprises (more than one). The network format is being implemented and remains promising in the organization of student practices. The basic departments created at enterprises are the main instrument of targeted training. With the development of the system of professional standards, the role of integration of universities with enterprises in organizing and conducting procedures for assessing the qualifications of personnel has increased. The need to solve the problem of increasing the global competitiveness of education reinforces the requirement to develop the integration of universities with academic science in the form of scientific and educational centers, with foreign universities, enterprises and high-tech businesses.
It is proposed to use plant raw materials in the production of fermented products that do not contain milk. The possibility of using oats and buckwheat as milk substitutes is shown. Experimental samples of fermented products were obtained and their sensory, physical and chemical and microbiological parameters were studied.
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