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

INCREASE OF FOOD AND BIOLOGICAL VALUABILITY OF MEAT SEMI-FINISHED PRODUCTS

This article presents meat semi-finished products - cutlets, with increased biological value, with the addition of buckwheat groats instead of wheat bread. Buckwheat is very rich in vitamins and minerals, it has numerous healing properties. The results of the study of the obtained cutlets showed that the content of vitamin B1 was increased in cutlets № 1 by 93%, in cutlets № 2 by 87%, and the content of macroelement K, respectively, were increased by 54% and 7%

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

INVESTIGATION OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF SOUR VEGETABLE JUICES

The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices, the results of a study of nutritional and biological value. The characteristics of the most commonly produced vegetable juices with low acidity (pumpkin, cucumber, carrot), as well as freshly blended vegetable juices with high biological value were studied. Results of the work: formulations and technology of acidified vegetable juices and blends based on them have been developed. The nutritional and biological value of slightly acidic vegetable juices from pumpkin, cucumber, carrot and blended juices based on them has been studied according to organoleptic and physicochemical indicators. Relevance of the work: expanding the range of non-acidic vegetable juices and blended drinks using organic acids allowed as acidifiers, and their use as dietary and preventive drinks

Macroeconomic Trends and Features of Regional Economy Development in the 21st Century

At present there is a tendency to the general Russian economic crisis and the disintegration of the economic space and various basic conditions of separate regions, which are focused on the market in the development of regions. Today the regions with a high concentration of stagnating and converting industries and the incomplete investment programs of development, the regions, which are directly dependent from raw material and food supply and also the districts, which have an intense ecological situation, where it is necessary to terminate the functioning of a number of the ecological harmful enterprises and to make measures for the social protection of the population of this region, are under more severe conditions. A number of the regions of the Far East, Siberia, the Urals and the Center are referred to these districts. The fundamentalization of Russia's integral economic space directly depends on a capital market by forming the system of joint stock companies, stock exchanges, commercial banks and funds for commodity and raw material resources. Commercial firms and entrepreneurs have a considerable potential in the questions about supplying the enterprises of various regions with material and technical resources, and the population with food. Keywords: macroeconomics, Gross Domestic Product (GDP), happiness index, consumer demand, capital, investment activity, integration, import substitution, capital market JEL Classifications: E01, O11, O20, R11, R1