The influence of cryopowder “Garbuz” on the technology of curds of different fat content

Gutyj, B. V.; Hachak, Yuriy; Vavrysevych, Jaroslava; Nagovska, Volodimyra

doi:10.15587/1729-4061.2017.98194

Cited by 23 publications

(36 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The formulation of molten cheese "Ivano-Frankivsk spicy" is developed using plant bio supplements of spices "10 vegetables" and a mixture of spices "Curry" [6]. The formulations for both sweet and salt cottage cheese desserts with a treatment-prophylactic purpose that contain the cryopowder "Garbuz" are proposed for practical implementation [1]. The formulations for salt cottage cheese desserts with a functional purpose that the dry cow milk; 52.0 kg of butter "Selianske", mixture of sodium tripolyphosphate and sodium pyrophosphate 102 kg; 102.8 kg of drinking water, and 24.6 kg of the cryopowder "Amaranth" (Table 2) An extremely important role in the complex of overall assessment of dairy products is played by product-related and organoleptic properties of foods, since the physical appearance of cottage cheese desserts, consistency and flavor activate the receptors of organs of vision, smell of human; they trigger reactions that determine the willingness or unwillingness to eat cottage cheese desserts.…”

Section: Results Of Research Into Using the Cryopowder "Amaranth" In mentioning

confidence: 99%

“…An important factor in resolving the task on the protection of people from the elevated content of heavy metals, radionuclides, harmful industrial waste is the creation of medical-prophylactic foods by modern food sector [1,6]. Almost all of these products represent complex systems with the common internal structure and general physical-chemical properties.…”

Section: Discussion Of Results Of Using the Cryopowder "Amaranth" In mentioning

confidence: 99%

“…It also enables acquiring the new ratios, improving treatment and preventive effect of these locally available products. Several authors indicate the expediency of using cryopowders for medical and prophylactic products for all levels of society [1,15]. Among them are those that have already won the recognition, specifically the cryopowders "Blueberry", "Jerusalem artichoke", "Chokeberry", "Cabbage Broccoli", "Celery", "Laminaria", "Pumpkin" and many others [19].…”

Section: Discussion Of Results Of Using the Cryopowder "Amaranth" In mentioning

confidence: 99%

“…Treatment of diseases with medicinal plants has a very long history and has existed since the time the human civilization had been born [1]. The plants were practically the first raw materials for the preparation of drugs.…”

Section: Introductionmentioning

confidence: 99%

“…An analysis of the scientific literature revealed [1,2,5] that the application of cryopowders based on plant raw materials in the food industry is rather limited, while there is no any information regarding the use of the cryopowder "Amaranth" in the technology of molten cheese.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

Hachak¹,

Gutyj²,

Bilyk³

et al. 2018

EEJET

Self Cite

View full text Add to dashboard Cite

Section: Results Of Research Into Using the Cryopowder "Amaranth" In mentioning

confidence: 99%

Section: Discussion Of Results Of Using the Cryopowder "Amaranth" In mentioning

confidence: 99%

Section: Discussion Of Results Of Using the Cryopowder "Amaranth" In mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

Hachak¹,

Gutyj²,

Bilyk³

et al. 2018

EEJET

Self Cite

View full text Add to dashboard Cite

Development of a small‐size processing line for production of safflower oil

Mursalykova

Iskakov

Kakimov

et al. 2023

J Food Process Engineering

View full text Add to dashboard Cite

There is growing interest in exploring new types of cultivated plants that offer unique health benefits. Safflower is a promising plant nutrition resource that has gained popularity in Kazakhstan and worldwide. However, one of the pressing issues is improving the consumption pattern of food products, including vitamins and microelements. This article aims to develop a small‐scale processing line for safflower oil production in small enterprises of the cereal‐processing industry. The primary focus is on purifying safflower from impurities and husks, as well as compressing and centrifuging the oil raw material for high‐quality and biologically valuable product. The authors developed a processing line consisting of a sheller‐compress and a centrifuge of original constructions for separating husks from the kernel and compressing and centrifuging the oil raw material. The process combines husking, compressing, filtration, and sedimentation to ensure primary purification of plant oils and the removal of mechanical impurities. The production of safflower oil has become an urgent task due to its rich composition of vitamins and phospholipids. The newly developed processing line ensures the production of high‐quality safflower oil and has great potential for small enterprises in the cereal‐processing industry. The article highlights the importance of primary purification of plant oils and its impact on the quality of the final product.Practical applicationsThe following conclusions emerged from the research. The relevance of fat oil growing, including signs of increased popularity of safflower oil in Kazakhstan and in the world has been studied. Various types (husking, compressing, sedimentation, centrifuging and filtering) of primary purification of safflower and purification of oil from mechanical impurities have been investigated. The dependence of extraction of pressed safflower oil on the speed of rotation of the filter and settling rotor and the equipment structure itself has been studied. The sheller‐compress for purification of safflower has been developed to combine husking and compressing processes to increase the oil content of the processed oil raw material and the productivity of the processing equipment. The centrifuge is designed for primary purification of safflower oil from mechanical impurities, allowing to combine the sedimentation and filtering processes due to rotors and to obtain purified safflower oil. The problem of intensification of the purification process is characterized by the ratio of different defined parameters. As a result, optimum parameters were determined and a processing line was developed with the use of a sheller‐compress and a centrifuge with a filtering and pre.

show abstract

Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives

Iztileuov,

Ospanov,

Dikhanbayeva

et al. 2024

Food Prod Process and Nutr

View full text Add to dashboard Cite

The modern market of dairy products is quite developed, but the issue of compliance with the quality and safety of their production remains relevant. The purpose of this paper was to study the organoleptic, physicochemical and safety indicators of combined dairy products based on mare’s and cow’s milk using herbal supplements. In the course of the research, analytical and statistical methods of information processing were used; experimental studies of raw materials and the finished combined product, namely the determination of acidity, solids, fat and protein; energy and biological values of the product were calculated. Technological processes of combined dairy products based on cow’s and mare’s milk using a vegetable origin filler were studied. Of the three prototypes of the proposed dairy products, it was determined to recommend samples No. 2 and 3. High quality indicators are observed in them, in particular, a rich taste with a pronounced taste of additional components, a pleasant smell and appearance. Also, the finished product in samples No. 2 and 3 have high safety indicators. Pathogenic and harmful microorganisms and substances were not found, acceptable microorganisms are within the maximum permissible limits. According to the research results, new dairy products are recommended using vegetable raw materials with different fat, protein, energy value, caloric content and lactose content. In the process of writing this paper, indicators of nutritional, energy value and safety of new types of dairy products based on cow and mare’s milk with vegetable additives were determined. Taking into account the research results and the materials of previous scientific papers, authors consider it promising to develop and sell dairy products based on cow’s and mare’s milk using a filler of plant origin. The advantages of the resulting product include: consumer interest in such products, high quality indicators, product safety, the possibility of using products in functional and specialized nutrition. Graphical Abstract

show abstract

The influence of cryopowder “Garbuz” on the technology of curds of different fat content

Cited by 23 publications

References 7 publications

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

Effect of the cryopowder "Amaranth" on the technology of meolten cheese

Development of a small‐size processing line for production of safflower oil

Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives

Contact Info

Product

Resources

About