Determination of the quality of canned vegetable snacks with various cereals

This article presents the canned vegetable snack recipes with various cereals and the results of their quality assessment. During the study, in order to expand the range of canned vegetable snacks, rice in the composition of vegetable minced meat was replaced with buckwheat and millet grits, in the ratio of 90g, 100g, 110g. The article reflects the new recipes of canned vegetable snacks prepared with the addition of millet and buckwheat, as well as studies of the content of heavy metals in the developed types of canned food, which showed their compliance with the standards of GOST 30178-96, GOST 26935-86

Research of safe methods of production of canned vegetables using grain crops

This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples

RESEARCH OF SAFE METHODS OF PRODUCTION OF CANNED VEGETABLES USING GRAIN CROPS

This article presents microbiological study of canned vegetable snacks replaced with various cereals.Currently both abroad and in our country, regulatory documents and recommendations on ensuring quality and safety of foodsare actively developed. The quality reduction and food spoilage may be related to biochemical (fermentative) processes inherent to products themselves. As another important factor, influencing on this can be microbiological contaminants.Miroorganisms constantly contaminates on surface of technological equipments, vegetables raw material and as a result they end up in canned food. Canned vegetable snacks are ready meals, made from vegetables processedin various ways, that can be usedcold and heated. The main purpose is studying microbiological indicators of canned vegetable snacks. According to the results of the study, some types of microorganisms were found in the samples