Журнал «Foods and Raw Materials»

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.

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.

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.

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.

Molecular genetic research methods make it possible to evaluate the genetic diversity of bovine leukemia virus (BLV) and are the most informative approaches to its genetic identification. Molecular genetic research methods work well for the phylogenetic analysis of sequenced nucleotide DNA sequences of the provirus, as well as for the polymerase chain reaction-restriction fragment length polymorphism analysis (PCR-RFLP) according to the phylogenetic classification of the pathogen. The purpose of the research was to study the scientific and methodological approaches to the genetic identification of bovine leukemia virus, integrated into the molecular monitoring of infection of cattle with BLV genotypes. The authors used PCR-RFLP-genotyping and comparative phylogenetic analysis of aligned nucleotide sequences of the env gene fragment of the BLV provirus isolates to detect the genotypic affiliation of the cattle from twenty-one livestock farms of the Republic of Tatarstan. As a result, isolates of four out of ten BLV genotypes were found in the Tatarstani cattle, namely genotypes 1, 4, 7, and 8. The research involved a comparative analysis of 505 nucleotide sequences of a fragment of the BLV env gene, including those deposited in GenBank NCBI. The analysis confirms the inconsistency of several earlier PCR-RFLP typing strategies with the current approach in assessing the genotypic diversity by phylogenetic analysis. The improved strategy of PCR-RFLP genotyping of BLV corresponds with its modern phylogenetic classification. The strategy makes it possible to identify all the known genotypes of the viral pathogen. Its validity has been proved by in silico modelling of restrictogrammes and a phylogenetic analysis of the env gene fragment of 57 reference isolates of ten BLV genotypes that generate 57 genotype-associated combinations of diagnostically significant PCR-RFLP profiles.

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.

Cherry is a successful combination of sugars, acids, attractive color and taste. However, its shelf life is limited and can be prolonged only with the help of new freezing technologies. Therefore, the gool of this work was to investigate changes in component composition of fresh and frozen cherry. The objects of the research were cherries of the varieties of Shpanka and Lotovka. The studies were carried out with cherries grown in the Central region of Ukraine at the Department of Technology of storage and processing of fruits and vegetables at Uman National Horticulture University. For cherries of both varieties were kept in 20% sugar solution with the addition of 4% ascorutin 1% chitosan for 30 minutes, dried with air flow, frozen at –25°C, packed in 0.5 kg plastic bags, and stored at ‒18°C. For control purposes, nontreated cherries were packed in plastic bags of respective volume. According to the research, preprocessing with 20% sugar solution with the addition of 1% chitosan contributes to preservation of quality and biological value of frozen cherries. Thus antioxidant activity in frozen cherries of Shpanka and Lotovka varieties is 27 and 18 mmol/dm3, ascorbic acid content – 17.6 and 20 mg/100g. So the indexes of quality of cherries for freezing are interrelated and constitute one correlation pattern in which the major index indicator is the content of dry soluble substance and antioxidant activity.

In the current conditions of import substitution, the effective use of secondary raw materials in the meat industry is a relevant issue. A significant source of animal proteins is by-products, the yield of which is about 10% of livestock weight. Some by-products, including beef rumen, contain collagen-containing tissues which require modification for tenderization and deodorization. In order to modify rumen tissues, the biotechnological method of treatment with an enzyme solution, lysate, obtained from a whole bovine abomasum was preferred to the known method where enzyme solution is prepared from an abomasal mucosa. The purpose of this project was to study the activity of lysate from a whole bovine abomasum for the modification of rumen tissue to use it in cooked sausage formulations. We have suggested the method of obtaining enzyme solution based on infusing the minced abomasum in a reaction mixture – water, chlorohydric acid, and sodium tripolyphosphate – followed by filtering. The dependence of proteolytic and collagenase activities of the solution obtained from phosphate dose introduced have been studied; it have been revealed that 1.5% of tripolyphosphate is the optimal dose for efficient extraction of enzymes from the whole abomasum. Besides, an effect of the enzyme solution on functional and technological properties of a heat-treated rumen has been studied, and the improvement of hydro- and lipophilic characteristics has been revealed. Paste with modified rumen has been developed and found that the maximum possible dose of rumen for use in cooked sausage from horsemeat is 15%. The color on the cut of sausage developed was identical to that of beef sausage. Thus, paste made on the basis of modified rumen contributes to the formation of functional and technological properties, the stabilization of the color characteristics of the final product, as well as the effective use of basic meat raw materials and the expansion of the range of economy class high-protein sausage production.