ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
Просеков Александр Юрьевич, доктор технических наук, профессор РАН
Просмотр профиля
Периодичность выхода:
2 раза в год
Индексация: Scopus, WOS, ВАК, DOAJ

Журнал «Foods and Raw Materials»

Журнал «Foods and Raw Materials» – рецензируемый научный журнал освещающий широкий круг вопросов пищевой промышленности.

Приоритетной целью Журнала является распространение в мировом научном сообществе трудов ученых из России, зарубежных стран и стран СНГ, усиление присутствия достижений представляемой ими науки на международной арене, освещение результатов перспективных направлений научно-исследовательской деятельности в пищевой промышленности и смежных отраслях.

Optimisation of a process for cocoa-based vermicelli
Аннотация
Таблицы и рисунки
Скачать PDF
Due to its health promoting properties owing to a high phenolic content and sensory acceptability, cocoa has gained interest as an additive of choice in many food products. The purpose of this study was to incorporate cocoa powder (CP) in vermicelli. Different proportions of cocoa powder (5, 10, 15 and 20%) were prepared by mixing it into a blend of wheat flour and rice flour (60:40) as base ingredients. The quality parameters, including nutritional characteristics, antioxidant activity, cooking and functional properties, and sensory acceptability, were studied. The nutritional profiling showed a significant (p < 0.05) increase in the protein, fat, ash, and carbohydrate alongside a significiant decrease in the moisture content. Similarly, an antioxidant activity increased significantly at p < 0.05, with the increase of cocoa powder concentration. It can be concluded that vermicelli with the 10% cocoa powder incorporated was the best treatment since it was rated as the highest in overall acceptability compared to the other formulations. The bulk density, cooked weight, cooking time, gruel solid loss, and water absorption capacity of samples with 10% cocoa powder were 0.714 g/cm3, 11.56 g, 7.21 min, 0.47 g/100 g, and 146%, respectively. The energy value of the optimised cocoa-based vermicelli was 375 kcal/100g of sample.
Prospects for using pine nut products in the dairy industry
Аннотация
Таблицы и рисунки
Скачать PDF
Functional products are currently attracting a lot of research interest. Modern people’s diet does not satisfy their need for nutrients, vitamins and minerals, and functional products can make it more balanced. In particular, our diet is lacking in protein. This paper discusses the prospects for enriching dairy products with plant protein derived from pine nuts and their products. Pine nut paste, fat-free milk, and oil cake are a valuable source of fatty acids, vitamins, and microelements. The protein, lipid, vitamin, and mineral content of these products makes them suitable for combining with milk. Their water-holding and fat-emulsifying capacities allow their use as stabilizers and emulsifiers. Siberian pine nuts grow wild in the Kemerovo Region, which makes their use as a raw material economically feasible. The article introduces a number of functional dairy products enriched with pine nut products, such as cheese, ice cream, and cottage cheese. Further, it describes the production process and the products’ nutritional value. The chemical composition of new types of dairy products shows that using pine nut oil cake, fat-free flour, paste, and oil enriches them with plant proteins, vegetable fats, vitamins as well as macro- and microelements. Replacing dairy raw materials with plants does not reduce the nutritional value of new dairy products. Dairy foods are rich in protein, fat, and minerals. The vitamin content of new dairy products with functional ingredients is similar to that of dairy-based products. Moreover, using functional products (pine nut oil cake, fat-free flour, paste, and oil) enriches new types of dairy products with tocopherols.
Effect of sodium bicarbonate residue on some characteristics of processed meat products
Аннотация
Таблицы и рисунки
Скачать PDF
Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25–2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.
OBTAINING AND IDENTIFICATION OF INULIN FROM JERUSALEM ARTICHOKE (HELIANTHUS TUBEROSUS) TUBERS
Аннотация
Скачать PDF
Production of bioethanol from Robusta coffee pulp (Coffea robusta L.) in Vietnam
Аннотация
Таблицы и рисунки
Скачать PDF
Effects of natural herbal extracts on hemp (Cannabis Sativa L.) oil quality indicators
Аннотация
Таблицы и рисунки
Скачать PDF
INDICATORS OF QUALITY OF CANNED MILK: RUSSIAN AND INTERNATIONAL PRIORITIES
Аннотация
Таблицы и рисунки
Скачать PDF
The main indicators of the quality and safety of dairy canned food in the range of low, intermediate and high humidity related to their distribution in Russia and abroad are considered. A comparative analysis of the quality parameters of traditional canned milk produced by the interstate standards in force in Russia, including obligatory conditions of compliance with technological requirements and sanitary and hygienic norms for production, when compared to similar products manufactured according to international standards, demonstrates competitive indicators of quality and safety. The basic technological approaches are investigated and a number of additional evaluation criteria for the utilization of various technologies and assessments of the quality of finished products are considered. Data on alternative raw ingredients, food additives and technological aspects that contribute to improving the quality of products, including storage stability, are reviewed. Separately presented are the integral criteria which, excludes the presence of falsified products. The principles of creating technologies for canned dairy products of functional purpose, including gero-dietetics, are described. Thus, based on a modern regulatory and technical base and using existing production capacities for the production of high-quality dairy canned food, the only necessary element for solving the problem of complete import substitution of canned dairy products in Russia is to increase the volume of raw material production.
Natural sweeteners: health benefits of stevia
Аннотация
Таблицы и рисунки
Скачать PDF
Stevia rebaudiana (Bertoni), a perennial shrub, is the sweetest plant belonging to the Asteraceae family. Stevia leaves are an excellent source of diterpene glycosides stevioside, rebaudioside A-F, dulcoside, and steviolbioside, which are responsible for sweetness and have been utilized commercially for sugar substitution in foods, beverages, and medicines. To the best of our knowledge, a large number of studies have been carried out on composition, health implications, and safety of steviol glycosides. However, commercial production of stevia-incorporated food products needs further research in order to meet the huge global demand. Stevia-incorporated products possess better sweetening potency and maximum consumer acceptability, when compared with other sugar substitutes. Hence, the current research attempts to review the health promoting effects of stevia with special emphasis on its application in the food system. The paper majorly features 1) the anti-hyperglycemic, anti-hypertensive, anti-caries, anti-inflammatory, and anti-cancer benefits of stevia, 2) value-added stevia-incorporated products, e.g. bakery, dairy, and beverages, 3) the effect of incorporation of stevia on physicochemical, rheological, and nutritional food properties, 4) the current status and regulatory perspective of utilizing stevia at national and international level. Due to legislative actions and growing consumer awareness, public interest in natural sweeteners has significantly increased. Since the use of artificial sweetener has recently been questioned, the data the present article provides will be useful for consumers and manufacturers that seek an alternative.
A comparative study of physical properties of selected rice varieties in Nigeria
Аннотация
Таблицы и рисунки
Скачать PDF
Rice is now the main food for about 35 million people in Nigeria, and consumption is increasing faster than that of any other food crop in many countries in Africa. This study provided essential engineering data on the physical properties of selected varieties of local rice in Nigeria. Some selected physical properties of Igbemo, Ofada and Abakaliki rice varieties at harvest, market, and storage conditions were evaluated as a function of moisture content. The latter ranged from 12.38 to 25.69% (dry base). We also determined the physical properties of the rice samples, such as moisture content, linear dimensions, geometric mean diameter, arithmetic mean diameter, surface area, aspect ratio, sphericity, bulk density, and hundred kernel weights. A result of the linear dimensions for the major diameter was 8.4–10.3 mm, 6.4–6.55 mm, and 5.9–7.4 mm for harvested, marketed, and stored rice, respectively. The minor diameter ranged from 2.70 to 3.29 mm, 2.49 to 2.63 mm, and 2.56 to 2.74 mm, and the intermediate diameter of the rice varieties at harvest, market, and storage conditions was 1.92–2.29 mm, 1.90–2.02 mm, and 1.87–1.99 mm, respectively. Depending on the conditions and varieties, the bulk density, true density, and porosity, was observed to be between 0.59 to 0.90 g/cm³, 2.28 to 5.57 g/cm3 and 70.38 to 85.35% respectively.
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters
Аннотация
Таблицы и рисунки
Скачать PDF
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.