Influence of biologically active raw materials on rheological properties of flour confectionery products

New achievements in science, food technologies and medicine call for sounder, scientifically proven nutrition. Food must be functional being aimed at preventing numerous diseases, improving performance capacity and health. Cereals, in particular bakery and confectionery, have the highest potential to be modified to get functional properties. Currently the assortment of this daily food has been actively enlarged. Therefore, the purpose of this work is to improve the production technology of the national flour confectionery "Chak-chak" using biologically active raw materials of the Republic of Bashkortostan. As the result of the conducted studies the ratio of the main ingredients and biologically active raw materials (bee pollen, honey and oat talkan) in flour confectionery as well as production parameters are improved. Therefore, the developed product (chak-chak with bee products and oat talkan), having no analogues, can find its place among other flour confectionery goods

STRUCTURAL AND EXTREMAL PROPERTIES OF THE HOT ROLLING BATCHES PRECEDENCE GRAPH

In this paper we study structural properties and properties of maximal paths of the hot rolling batches precedence graph. The hot rolling batches precedence graph arises in the problem of planning and scheduling of a hot strip mill load. Slab batches are selected and sequenced in turns. Basic technological restrictions on batch sequencing in turns are represented by the rolling batches precedence graph. Some fundamental structural properties of this graphs are stated such as the local block structure and the maximal paths structure. Motivation and overview of the result application potential are also provided

Improving Sugar Cookie Recipe with Functional Properties

This study dealt with the relevance of adding bee pollen, honey and oat talkan to the sugar cookie formula. The authors estimated the effect of the bee pollen and honey dosage on the properties and quality of the sugar cookie emulsion. The amount of fat droplet fines was found to increase with higher dosage of bee pollen. The emulsion stability exceeded the control sample characteristics. The viscosity was 5.3 Pa∙s (control sample) and 1.68 Pa∙s (sample with bee pollen and honey). Sugar cookie formula with bee pollen, honey, and oat talkan was improved by a multidimensional statistical model. The total production process to manufacture sugar cookies with bee products and oat talkan is reduced by four minutes compared with the control sample. There is a calculated daily intake for macro- and micronutrients at consumption of 100 grams of sugar cookies with pollen, honey, and oat talkan

Improving Sugar Cookie Recipe with Functional Properties

This study dealt with the relevance of adding bee pollen, honey and oat talkan to the sugar cookie formula. The authors estimated the effect of the bee pollen and honey dosage on the properties and quality of the sugar cookie emulsion. The amount of fat droplet fines was found to increase with higher dosage of bee pollen. The emulsion stability exceeded the control sample characteristics. The viscosity was 5.3 Pa∙s (control sample) and 1.68 Pa∙s (sample with bee pollen and honey). Sugar cookie formula with bee pollen, honey, and oat talkan was improved by a multidimensional statistical model. The total production process to manufacture sugar cookies with bee products and oat talkan is reduced by four minutes compared with the control sample. There is a calculated daily intake for macro- and micronutrients at consumption of 100 grams of sugar cookies with pollen, honey, and oat talkan

Mobilization of lipid reserves during germination of oat (Avena sativa L.), a cereal rich in endosperm oil

Since the cereal endosperm is a dead tissue in the mature grain, β-oxidation is not possible there. This raises the question about the use of the endosperm oil in cereal grains during germination. In this study, mobilization of lipids in different tissues of germinating oat grains was analysed using thin-layer and gas chromatography. The data imply that the oat endosperm oil [triacylglycerol (TAG)] is not a dead-end product as it was absorbed by the scutellum, either as free fatty acids (FFAs) released from TAG or as intact TAG immediately degraded to FFAs. These data were supported by light and transmission electron microscopy (LM and TEM) studies where close contact between endosperm lipid droplets and the scutellum was observed. The appearance of the fused oil in the oat endosperm changed into oil droplets during germination in areas close to the aleurone and the scutellar epithelium. However, according to the data obtained by TEM these oil droplets are unlikely to be oil bodies surrounded by oleosins. Accumulation of FFA pools in the embryo suggested further transport of FFAs from the scutellum. Noticeably high levels of TAG were also accumulated in the embryo but were not synthesized by re-esterification from imported FFAs. Comparison between two oat cultivars with different amounts of oil and starch in the endosperm suggests that an increased oil to starch ratio in oat grains does not significantly impact the germination process

Lipids in seeds of oat (Avena spp.), a potential oil crop

New oil crops with high yield and oil content are urgently needed. Oat is the only cereal that accumulates substantial amount of lipids in the endosperm. This gives it potential as an oil crop, which could address both nutritional and environmental concerns of modern society. To develop oat with increased oil content, thorough investigations on its lipid metabolism and tools for genetic manipulations are needed. Analyses of lipids in seeds of wild and cultivated oat species revealed variation in wild oat accessions in both oil content and quality. This variation should allow for development of new oat varieties for diverse applications. However, to develop oat as an oil crop, a level of 20% of the seed dry weight as oil is required and the range of oil content in the studied accessions was 4-10%. Another feature which showed almost no deviation was the amount of omega 3 fatty acid, -linolenic acid (0.6-2.1%). To develop oat varieties with ultra-high seed oil and increased content of omega 3 fatty acids, a biotechnological approach is preferred to conventional breeding methods. Lipids in oat endosperm have been reported to exist, not enclosed in oil bodies, but as non-structured oil smear. In my study, I also observed oil smears, a phenomenon probably correlated with the reduced amount of oil body associated proteins in the endosperm, as revealed by microscopic and staining methods. This was supported experimentally by SDS-PAGE separation of oil-body proteins and immunoblotting and immunolocalization with antibodies against a 16 kD oil body protein. Biochemical studies on lipid mobilization during oat seed germination demonstrated efficient utilization of oil reserves from the starchy endosperm; these results were corroborated by microscopy. An oat cultivar which is capable of accumulating high amounts of oil in the endosperm was shown to be also efficient in utilizing these reserves upon germination. Agrobacterium-mediated transformation is one of the methods for modification of oat oil content and/or its quality. The results of the analyses aimed at development of an Agrobacterium-mediated oat transformation protocol are presented in this thesis

Development of a system of transport-interchange hubs in urban transport network

The paper considers the issues of the formation of a system of transport interchange hubs (TIH), associated with the determination of the location of TIH in order to improve the quality of the provided transport services. The model of the optimal choice of TIH system is presented in the form of a linear Boolean programming problem. The paper gives the factors that reduce the average travel time around the city due to the formation of a system of transport hubs. In order to solve the problem of the choice of TIH locations, the approach based on the definition of “effective interchange hubs” is proposed. The determination of effective interchange hubs is carried out according to the following algorithm. First we found a list of non-stop (direct) rides. Then, we consider the rides for which there is no direct route or for which there is such a route, but this revealed connecting route will take less time. These hubs are efficient. Next, a list of effective interchange hubs is determined and the amount of passenger traffic at each hub is specified. Using mathematical methods to solve integer programming problems, it is possible to select such efficient interchange hubs, in which it is advisable to create transport interchange hubs. These scientific results can be used in programs and projects for the development of urban transport systems in the development of basic requirements for the formation of transport hubs

Identification and characterization of high protein oat lines from a mutagenized oat population

Oat is an excellent source of high-quality proteins. The protein content in cultivated oat is about 12%–15%. Oats with even higher protein contents would have great potential as a vegetative protein source. From a mutagenized oat population, 230 lines with seed protein levels of 15% or higher were identified from green house grown plants. Fifteen lines with protein levels ranging between 17 and 24% were chosen for further studies. The high protein character was confirmed by two consecutive propagations in the field. Crossings showed that the trait was stable and segregated in a Mendelian fashion. SDS-PAGE analysis revealed that the major increase was in globulin like proteins. In addition, total dietary fibre, β-glucan and lipid levels were quantified. No correlation between any of these characters and the high protein trait could be found. Thousand Kernel Weight was also monitored and shown to be stable in the high protein lines. Thus, starting from the lines presented here a further development of commercial oat varieties with protein levels of 20% or higher is feasible. Such a high protein oat would be very important to meet the consumers need for high-quality high-protein oat for the food and feed industry