27 research outputs found
Research and development of production technology for mayonnaise sauce of functional purpose
We studied functional properties of pine nut oil cake, used as a protein concentrate, and those of β-carotene, used as a natural antioxidant, and their effect on organoleptic, physical, chemical, and rheological properties of mayonnaise sauces. The aim of the work was to develop a functional mayonnaise sauce and to study the quality indicators of the finished product where egg powder was partially replaced with a protein concentrate, namely, pine nut oil cake. The use of β-carotene in the sauce formula allowed not only to enhance the color of natural egg products, but also to increase the oxidation stability of the fatty phase of the sauce and to extend its shelf life. A reference sample and samples with 1%, 2%, and 3% pine nut oil cake instead of egg powder were subject to study. The dosage of 3% pine nut oil cake instead of egg powder was considered the most preferable to be introduced into the formula
Research and development of production technology for ethnic functional product "red cottage cheese"
The technology of “Red Cottage Cheese” production is deeply rooted in the past of the Turkic people. “Red Cottage Cheese”, with its creamy caramel flavor, has long been considered a delicacy. The Turkic people cooked “Red Cottage Cheese” by a long-term simmering of the mixture of whole milk and a fermentation agent in order to obtain a curd clot, and then adding sugar and butter. The aim of the research is to develop a new technology for the production of the ethnic functional product “Red Cottage Cheese”. To develop this new cottage cheese product, we used skim milk, fermentation agent, and stevioside
Funkcionális célú majonéz szószok gyártási technológiájának kutatás-fejlesztése
Kutatásaink tĂ©mája a funkcionális Ă©lelmiszer-tulajdonságokkal rendelkezĹ‘, antioxidánskĂ©nt alkalmazott bĂ©ta-karotin, valamint a fehĂ©rjekoncentrátumkĂ©nt használt fenyĹ‘magolaj-pogácsa hatásának vizsgálata volt majonĂ©z szĂłszok Ă©rzĂ©kszervi, fizikai, kĂ©miai Ă©s reolĂłgiai jellemzĹ‘ire. Munkánk cĂ©lja egy olyan funkcionális majonĂ©z szĂłsz kifejlesztĂ©se, valamint a kĂ©sztermĂ©k minĹ‘sĂ©gi mutatĂłinak tanulmányozása volt, aelyben a tojásport rĂ©szben egy fehĂ©rjekoncentrátummal, nevezetesen fenyĹ‘magolaj pogácsával helyettesĂtettĂĽk. A β-karotin alkalmazása a szĂłsz receptjĂ©ben nemcsak a termĂ©szetes tojástermĂ©kek szĂnĂ©nek fokozását tette lehetĹ‘vĂ©, hanem növelte a szĂłsz zsĂros fázisának oxidáciĂłs stabilitását Ă©s meghosszabbĂtotta az eltarthatĂłsági idĹ‘t. Egy referencia mintát, valamint a tojáspor helyett 1%, 2% Ă©s 3% fenyĹ‘magolaj pogácsát tartalmazĂł mintákat vizsgáltunk. A receptben tojáspor helyett 3% fenyĹ‘magolaj pogácsát tartalmazĂł receptet találtuk a legelĹ‘nyösebbnek
Use of unconventional plant raw material in poultry meat recipe
The results of studying the combined use of freeze-dried ground apples (in an amount of 7%) and Brazil nut kernels (in an amount of 5 %) in the technology of baked poultry products are presented. The modification of the recipe made it possible to obtain stuffed meat products with improved consumer properties (apple and nut notes in the smell, slight sourish-sweetish tone in the taste, caramel shades in the color) and increased nutritional value (content of dietary fiber, mineral elements Mo, Au, Cu, B, Mn, W, Be, Sn, Fe, Ca, Mg, P, organic acids, protein) alongside a decrease in the amount of butter by 4%
Study of effect of plant additives on baking properties of flour and quality indicators of bakery products
We studied functional properties of whole fenugreek seeds Trigonella foenum graecum L., black cumin seeds Nigella sativa, stevioside (steviosides) and their effect on organoleptic, physical, and chemical properties of bakery products made from wheat flour. Due to the wide range of useful components, fenugreek, black cumin, and stevioside possess hypoglycemic, antimicrobial, anti-inflammatory, anabolic, anticoagulant, and antioxidant properties. The aim of the work was to develop functional bakery products and to study quality indicators of white bread made from wheat flour with partial replacement of wheat flour with fenugreek seeds, black cumin seed flour, and replacement of sugar with stevioside. The following samples were under study: the control sample, samples with 2 and 2.5% fenugreek seeds, 1 and 1.5% black cumin seed flour in relation to the weight of wheat flour, as well as with the complete replacement of granulated sugar with stevioside
Effect of a compound bio-preservative on microbiological indicators and shelf life of fresh pork chops
The article deals with the study of the effect that a compound preservative produces on microbiological indicators and shelf life of fresh pork products. The effect of various preservatives on the total viable count and yeast growth in fresh meat during storage was studied. Experimental studies have shown that the compounds of additive a preservative mixture* actively inhibits microorganism growth during the fresh pork chops storage. In the control sample, the number of microorganisms on the seventh day of storage was 12*104 CFU/g, and, in the sample with the compound additive preservative mixture added, it amounted to 0.1*104 CFU/g. The usage of the ready to use preservative mixture allows actively suppressing the yeast reproduction during long-term storage (seven days) of coarsely chopped fresh pork products (250 CFU/g). The optimal method for applying the preservative to fresh pork chops has been determined. Applying the preservative to coarsely chopped fresh meat by simply mixing and massaging (for example, together with spices or marinades) is the most rational method for this product type. Primary and secondary lipid degradation products are considered, and the peroxide and acid numbers of fresh meat products during 30-day storage are determined. After 30 days of storage, a noticeable increase in oxidative processes in the control sample is observed, whereby the end point of the shelf life of coarsely chopped fresh pork products has been chosen
"Vörös túró" etnikai funkcionális termék gyártási technológiájának kutatása és fejlesztése
A „vörös tĂşró” gyártásának technolĂłgiája mĂ©ly gyökerekkel rendelkezik a tĂĽrk nĂ©pek mĂşltjában. KrĂ©mes karamell aromájával rĂ©gĂłta csemegĂ©nek számĂt. A tĂĽrk nĂ©pek a „vörös tĂşrĂłt” teljes tej Ă©s egy erjesztĹ‘szer keverĂ©kĂ©nek hosszĂş ideig tartĂł forralásával állĂtották elĹ‘, hogy egy alvadĂ©kot kapjanak, amelyhez cukrot Ă©s vajat adtak. A kutatás cĂ©lja egy Ăşj technolĂłgia kidolgozása a „vörös tĂşró” etnikai funkcionális termĂ©k előállĂtására. Az Ăşj tĂşrĂłtermĂ©k kifejlesztĂ©sĂ©hez sovány tejet, erjesztĹ‘szert Ă©s szteviozid tĂpusĂş Ă©desĂtĹ‘szert alkalmaztunk
The nutritional value of rabbit meat when using stinging nettle (Urtica dioica) in the ration of rabbits
Our article presents the results of studies on the effect of supplementary feeding of rabbits with nettle on the feed balance and the biochemical parameters, nutritional value and shelf life of rabbit meat. We found that in terms of the nutritional content of rabbit meat, the replacement of 5 and 25% of hay with nettle was 3.5-20.3% of crude protein, 4.4-22.8% of digestible protein and 3.3-22.7% of carotene. resulted in a% surplus. The replacement of 5% and 25% of the hay for nettle, respectively, resulted in the lowest feed requirement required to achieve 10 g of growth compared to conventional feed (1.17 kg feed ration / day). Introduction of 5% nettle hay into rabbit feed compared to the control group with a 10.38% decrease in the moisture content of rabbit meat (P <0, 001). The protein content increased by 34.2% (P <0.01), the zinc content of meat by 35.6% (P <0.01) and the manganese content by 34.2% (P <0.01). © 2022, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd. All rights reserved
Ă–sszetett bio-tartĂłsĂtĂłszer hatása a friss sertĂ©skaraj mikrobiolĂłgiai mutatĂłira Ă©s eltarthatĂłságára
CikkĂĽnk egy összetett tartĂłsĂtĂłszer hatásának vizsgálatával foglalkozik friss sertĂ©shĂşs termĂ©kek mikrobiolĂłgiai mutatĂłira Ă©s eltarthatĂłságára. Vizsgáltuk a kĂĽlönbözĹ‘ tartĂłsĂtĂłszerek hatását az összcsĂraszámra Ă©s az Ă©lesztĹ‘számra friss hĂşsban tárolás során. KĂsĂ©rleti tanulmányok azt mutatták, hogy az összetett tartĂłsĂtĂłszer keverĂ©k* aktĂvan gátolja a mikroorganizmusok növekedĂ©sĂ©t a friss sertĂ©skaraj tárolása során. A kontrollmintában a mikroorganizmusok száma a tárolás hetedik napján 12*104 CFU/g volt, mĂg a hozzáadott összetett tartĂłsĂtĂłszer keverĂ©ket tartalmazĂł mintában 0,1*104 CFU/g volt. A felhasználásra kĂ©sz tartĂłsĂtĂłszer keverĂ©k alkalmazása lehetĹ‘vĂ© teszi a durvára vágott friss sertĂ©shĂşstermĂ©kek hosszĂş távĂş (hĂ©t napos) tárolása során az Ă©lesztĹ‘ szaporodásának aktĂv visszaszorĂtását (250 CFU/g). Meghatároztuk a tartĂłsĂtĂłszer alkalmazásának optimális mĂłdját friss sertĂ©skaraj esetĂ©n. A tartĂłsĂtĂłszer alkalmazásának legkĂ©zenfekvĹ‘bb mĂłdja ennek a mintatĂpusnak az esetĂ©n a durvára vágott friss hĂşssal törtĂ©nĹ‘ egyszerű összekeverĂ©se Ă©s masszĂrozása (fűszerekkel vagy pácokkal egyĂĽtt). KĂsĂ©rleteink során figyelembe vettĂĽk az elsĹ‘dleges Ă©s másodlagos lipid bomlástermĂ©keket, valamint meghatároztuk a friss hĂşskĂ©szĂtmĂ©nyek peroxid- Ă©s savszámát a 30 napos tárolás során. A 30 napos tárolás után a kontrollmintában az oxidáciĂłs folyamatok Ă©rzĂ©kelhetĹ‘ növekedĂ©se volt megfigyelhetĹ‘, aminek alapján meghatároztuk a durvára vágott friss sertĂ©shĂşstermĂ©kek eltarthatĂłsági idejĂ©t
Növényi adalékanyagok hatásának tanulmányozása liszt sütési tulajdonságaira és pékáruk minőségi mutatóira
We studied functional properties of whole fenugreek seeds Trigonella foenum graecum L., black cumin seeds Nigella sativa, stevioside (steviosides) and their effect on organoleptic, physical, and chemical properties of bakery products made from wheat flour. Due to the wide range of useful components, fenugreek, black cumin, and stevioside possess hypoglycemic, antimicrobial, anti-inflammatory, anabolic, anticoagulant, and antioxidant properties. The aim of the work was to develop functional bakery products and to study quality indicators of white bread made from wheat flour with partial replacement of wheat flour with fenugreek seeds, black cumin seed flour, and replacement of sugar with stevioside. The following samples were under study: the control sample, samples with 2 and 2.5% fenugreek seeds, 1 and 1.5% black cumin seed flour in relation to the weight of wheat flour, as well as with the complete replacement of granulated sugar with stevioside. © 2020, Wessling International Research and Educational Centre Nonprofit Beneficial Ltd.. All rights reserved