Технология пищевой и перерабатывающей промышленности. Рубрика в журнале - Вестник Алматинского технологического университета
Статья научная
In most cases, the color of meat products is the factor influencing consumer choice. It’s formation and preservation is the highest priority. Sodium nitrite is used for fixation of the pleasant pink-red color, but also has a negative image from the consumers oriented towards clean label products. The valorization of rose oil-industry by-products by their incorporation in foods as natural additives is growing research area. The formulated cooked sausage recipes, contain blend of three biologically active substances (BAS) and different level of sodium nitrite reductions: AN100, AN75, AN50, AN25, AN0 and control - C. Color attributes CIE L*, a*, b* were assessed during 14 days of chilled storage (0-4 °C) and their changes in dynamics were evaluated every 10 min for an hour at air exposure. The incorporation of the inhibit the oxidation of meat pigments during the chilled storage and slowed down the fading of the pinkred color of the cross-cut surface during the 60 min of air exposure. The sausages produced with up to 50 % nitrite reduction and the blend of three BAS have lower lightness (L*), higher intensity of the red color (a*) and lower yellowness (b*) of the cross-cut surface in comparison to the control.
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Comparative analysis of the quality indicators of bread made of composite flour using ozonated water
Статья научная
According to the First President of Kazakhstan, it is important to exclude any possibility of food shortages. In this regard, the primary task of the population is to create innovative technologies for the successful promotion and avoidance of food shortages. Bread is one of the most important food products in Kazakhstan. Consequently, the main task of the population of the bakery industry today is the creation of innovative technologies for functional food products. The article presents the results of an organoleptic study of the bread of innovative preparation using composite flour and ozonated water. To create a scientific basis in the production of bread "Composon", a study of organoleptic indicators was conducted. The quality of bread was assessed for compliance with the requirements of regulatory documents. The use of ion-ozone technology makes it possible to reduce environmental pollution, increase the nutritional value of bakery products, as well as reduce material and energy resources. As a result of the study, it was found that the use of ionized water with composite flour affects the improvement of organoleptic indicators of product quality: the color is more uniform, the taste and smell are pronounced and fragrant, the shape of the product is rounded, the texture of the crumb with uniform porosity. Wheat bread, which was made from composite flour and using ozonated water according to the studied technology, retains the freshness of the crumb for 48 hours, has a lower possibility of infection with potato disease, and is also characterized by good organoleptic characteristics.
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Determination of the parameters of freeze-drying honey
Статья научная
The article presents the results of studies of freeze-drying of various types of honey. The purpose of the research was to determine the optimal parameters for the freeze-drying of honey. The physical and chemical parameters of three types of honey produced in the East Kazakhstan region were previously studied. The results showed that the studied prototypes meet the regulatory requirements for the quality of natural honey. It has been established that in terms of moisture content, sunflower honey differs from mountain honey and sweet clover (15 %, 17.3 % and 17.2 %, respectively), and also contains a high amount of reducing sugars (87.9 %), however, the mass fraction of sucrose is 2.5 %. It is noted that the highest content of sucrose in mountain honey is 4.5 %. The diastase number is an indicator of the quality and naturalness of honey and, according to the requirements of GOST, should be at least 8 Gote units, the results show that the studied samples of honey contain from 13.1 to 15.1 units, which confirms the influence of the geographical origin of honey. According to the value of water activity, all types of honey are products with low humidity and long-term storage. The optimal technological modes of freeze-drying of honey have been established, which range from minus 30 °C to minus 40 °C degrees.
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Development of a new variety of meat and vegetable cutlets
Статья научная
Modern problems of the food industry in Kazakhstan are considered. To solve these problems, a recipe for new meat chopped semi-finished products using dietary fiber has been developed. The analysis of physical and chemical indicators of samples of cutlets for fast food presented on the market of Kazakhstan was carried out. When comparing the mass fractions of protein in semi-finished meat products, an increase in the amount of protein was revealed when soy texturate has added. The relevance of the scientific article is that the meat industry is considered a strategic direction of the agricultural sector of the economy of the Republic of Kazakhstan, which is part of the food security system. One of the main tasks set before the researcher was to choose the best proportion of soy texturate in the minced meat semi-finished product. The article provides an organoleptic evaluation of the control and experimental samples, on the basis of which a choice was made regarding the percentage of replacement of minced meat with soy texturate.
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Development of bread technology with the use of grain raw materials
Статья научная
Bread made with sourdough is the leader among other baked goods in nutritionist ratings. It is a wonderful source of energy and has a low glycemic index. Making bread using sourdough meets environmental requirements. The use of grain mixtures and their individual components helps to increase the nutritional value of bread and the quality of bread. This paper presents the possibilities of developing bread of nutritional value using sprouted components. The article presents the results of the study. Quality and nutritional value of bread with grain mixtures and components. Organoleptic, physical and chemical, microbiological and rheological studies of semi-finished products and bread of high nutritional value using grain components were carried out. It is proven that the introduction of 28 % of sourdough starter with components from grains, whish were prepared and sprouted in advance, to the mass of flour has a positive effect on the nutritional value of bread.
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Development of new food products from millet
Статья научная
Proper nutrition can give us health, longevity and beauty. It assumes that the body regularly needs the necessary amount and many nutrients such as proteins, carbohydrates, fats, water, minerals, vitamins should be supplied in optimal proportions. In Kazakhstan, wheat is industrially produced only millet and semi-artisanal products such as "tari", "talkan" and "zhent" are produced. And wheat is an ideal product that can be attributed to the right raw materials, since the fact that it does not contain gluten, the raw materials are rich in B vitamins and protein. The research and development of the technology of the national cereal product talkan, creates an opportunity to expand the range of products, enrich the food market and the consumer's diet with a new cereal product rich in irreplaceable components, and developed taking into account forgotten original traditions and national culture. The analysis was carried out in the laboratory of Almaty Technological University. The calculated part of the finished product was analyzed to determine the chemical composition, the content of micro and macroelements. We have developed the technology of PN Talkan preserving all the useful properties. At the stage of approval of regulatory and technical documents for the production of PN Talkan. In this research work, the traditional product was improved in a new, most useful format. The technology of low-calorie millet talkan has been developed.
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Development of technology production of soft cheese "Mozzarella" on the basis of goat’s milk
Статья научная
Among variety of food products, cheeses occupy one of the leading places. It is a concentrated protein product that is easily absorbed by body and has good organoleptic properties. The purpose of research is to develop technology for the production of soft cheese "Mozzarella" based on the optimal ratio of dairy raw materials (cow's and goat's milk) and enriched by food additive - paprika. Soft cheese product "Mozzarella" made from 50 % goat's milk: 50 % cow's milk became the best example. Standard and generally accepted research methods were used in work in accordance with technological scheme and taking into account latest achievements of science and technology. Physico-chemical indicators of finished products are presented. An x-ray spectroscopic analysis of the composition of chemical elements of soft cheese "Mozzarella", made in ratio of goat and cow milk, with addition of paprika, was carried out. The results of research showed that soft cheese contains many macro- and microelements. The product is rich in valuable proteins, vitamins and minerals, such as calcium - 27.21%, phosphorus - 18.80 %, and has high nutritional value. The implementation of the proposed technology in production allows to obtain products oriented to the domestic market. The developed cheese "Mozzarella" expands range of products, has increased nutritional and biological value, improves organoleptic and functional properties of product.
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Статья научная
Bone processing is an urgent task of rational use of meat industry waste. Disposal of cattle bones can be carried out by different methods. Various methods are used for processing bone raw materials, such as mechanical processing, chemical hydrolysis, ultrasonic processing, etc. Processed meat and bone raw materials in meat and bone paste are chemically exposed to ascorbic acid (0.05 M, 1 h, 25 ° C) and pepsin (pH 2.0, t=10...40 ° C, τ=1...8 h). This allows you to reduce the mass of bone particles in meat and bone paste by 70%. Meat and bone paste subjected to enzyme processing can be used in the technology of meat products.
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Exploring the technology of gluten-free bread
Статья научная
Мақалада амарант, зығыр, күріш, қарақұмық ұндарының негізгі қасиеттері мен сипаттамалары және құрама ұн негізінде глютенсіз нан алу нәтижелері көрсетілген. Құрама ұндардың физикалық-химиялық қасиеттері анықталды және жаңа глютенсіз нан өнімінің рецептурасы жасалды. Құрама ұн негізіндегі глютенсіз нан өнімдерінің технологиясы жетілдірілді. Жаңа өнімнің тағамдық құндылығының өзгеруінің жалпы заңдылықтары зерттелді. Глютенге төзбеушілікпен ауыратын науқастарды тамақтандыру, емдеудің сәйкестігін арттыру, пациенттің және оның отбасының өмір сүру сапасын жақсарту мақсатында нан өнімдерінің ассортиментін кеңейту және әзірлеу мәселелеріне арналған. Зерттеулер целиакия ауруы бар науқастар үшін амарант уыттылығының жоқтығын растады, сонымен қатар амарант, қарақұмық, зығыр және күріш ұндарының физико-химиялық құрамындағы қажетті заттардың пайыздық көрсеткіштерің адам ағзасына пайдалылығына шолу жүргізілді. Бұл жиынтық ақпарат құрама ұндармен арнайы глютенсіз нан өнімдерін әзірлеу үшін әрі қарай зерттеулерде пайдаланылады. Жаңа өнімнің тағамдық құндылығының өзгеруінің жалпы заңдылықтары зерттелді. Практикалық түрде нан пісіру жұмыстары жүргізілді, нәтижесінде №3 сынама глютенсіз нан талаптарына сәйкес келетіні анықталды.Үлгілердің түсі біркелкі болды, бетінің түсі қоңыр, жұмсақ, кеуекті, нанның жұмсағы серпімді, бөгде иістерсіз және дәмі глютенсіз нанға үйлесімді түрде сәйкес келеді. Нан қолданыстағы нормативтік құжаттардың талаптарына сәйкес келеді.
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Fatty acid composition of soft whey cheese
Статья научная
Due to the existing environmental and economic situation, there is a tendency to produce new food products with a balanced composition and beneficial properties for the human body. In this context, new groups of products are appearing on the market, whose composition and properties differ from the standards. The key factor for the nutritional and biological value of products is again the fatty acids, which consist of saturated and unsaturated acids. Saturated fatty acids are carbon chains with a number of 4 to 30 or more atoms, found mainly in animal fats. Their function is to saturate the body with energy. Excessive saturation with fatty acids leads to a disturbance in fat metabolism and an increase in blood cholesterol levels. Unsaturated fatty acids are part of the components of cells and tissues, provide growth and metabolism, as well as the elasticity of blood vessels. The studied soft whey cheese was made from whey and is a new product of the dairy industry. In this work, the indicators of soft whey cheese such as proteins, fats, moisture, dry matter as well as fatty acid composition of the product are studied. From the analysis results, it is found that the product contains unsaturated fatty acids and its lipid composition has an optimal balance.
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Flaxseed oil as a component for producing spreads of functional direction
Статья научная
The article presents the physicochemical characteristics and fatty acid composition of unrefined flaxseed oil produced in the territory of the Republic of Kazakhstan. The possibility of using this oil as a basis for obtaining a vegetable-creamy spread for functional purposes is considered. Flaxseed oil as a valuable source of linolenic acid is widely used for therapeutic and prophylactic purposes. From the research results was revealed that the ratio of ω-6 and ω-3 in unrefined flaxseed oil is 1: 3. However, for the use of flaxseed oil rich in ω-3 as a basis for the production of spreads of a functional orientation, it becomes possible only in a composition with another vegetable oil rich in ω-6, in order to achieve a balance of fatty acid balance.
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Functionally enriched meat product with incapsulated vitamin supplement
Статья научная
The article presents the study results of the functionally enriched meat product from lamb and ostrich meat with a biologically active additive. The fat-soluble vitamin complex "aevit" encapsulated with the food oligosaccharide β-cyclodextrin (E459) has been used as a functional ingredient. The use of poultry meat in the recipe allowed to obtain a product with high consumer properties. Based on the conducted experiments, a comparative characteristic of the physicochemical, energy, amino acid and organoleptic parameters of the obtained semi-smoked sausage products is given.
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GACP талаптары бойынша Crocus alatavicus сімдігін интродукциялауды технологиялы аспектілері
Статья научная
Дүниежүзілік денсаулық сақтау ұйымының болжамы бойынша фармацевтикалық препараттардың әлемдік нарығында өсімдік тектес дәрілік заттардың үлесі 40% - дан астамды құрайды. Фитопрепараттардың айқын өсу тенденциясы дәрілік өсімдіктер қорының сарқылуына әкелуі мүмкін және дәрілік өсімдіктерді мәденилендіру мәселенің қолайлы шешімі болып табылады. Дәрілік өсімдіктердің сапасын қамтамасыз ету мақсатында 2003 жылы Дүниежүзілік денсаулық сақтау ұйымы (ДДҰ) дәрілік өсімдіктерді тиісті өсіру және жинау тәжірибесінің (GACP) нұсқаулық қағидаттарын шығарды. Бұл мақалада Crocus alatavicus өсімдігін тұқыммен интродукциялау нәтижелері келтірілген. Зерттеудің мақсаты GACP қағидаттарына сәйкес алатау шафранын тұқымнан көбейту тәсілімен интродукциялау технологиясын жасау болып табылады. GACP қағидаттары бойынша интродукциялау технологиясын жасау отандық фармацевтикалық өндірісті сапалы өсімдік шикізатымен қамтамасыз етуге кепілдік береді. Интродукциялау «Фитолеум» ЖШС тәжірибелік-өндірістік плантациясында жүргізілді. Зерттеу нәтижелері Crocus alatavicus тұқымын себуге қалайлы кезең күзгі мезгілі екенін көрсетті. Тұқым себер алдында биогумус органикалық тыңайтқышын қолдану тұқымның өнуіне және көшеттердің өміршеңдігіне оң әсер етедіндігін көрсетті. Өсімдік вегетациялық кезеңнің төртінші жылында генеративті кезеңге өтіп, жеміс берді. 2018-2022 жылдар аралығында Crocus alatavicus өсімдігін тұқымнан интродукциялау нәтижелері тұқымның жақсы өнгіштігін және өркендердің өміршеңдігін көрсетті, бұл өсімдікті алдағы уақытта мәденилендіруге ұсынуға мүмкіндік береді. Атап өту керек, Crocus alatavicus өсімдігін тұқымнан көбейту арқылы мәденилендіру, осы түр қорын табиғатта сақтай отырып, ғылыми-практикалық медицинада одан әрі ұтымды қолдану мақсатында отандық шикізат ретінде пайдаланудың жаңа мүмкіндіктерін тудырады.
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Impact of sea buckthorn extract on bread indicators
Статья научная
In the article it can be seen that vegetable raw materials are rich in vitamins, amino acids, minerals, proteins, by carrying out a literary review of scientific research on the chemical composition of plant raw materials in general, including sea buckthorn. An extract is obtained from the leaves of the sea buckthorn berries demonstrating antimicrobial properties, also the influence on microbiological indicators and the improvement of the quality of bread products were studied. The optimal quantity was selected with the addition of extract of leaves of the sea buckthorn berries in the amount of 0.5%, 2% and 4%. The study found that the addition of 2 per cent of the leaves of the sea buckthorn berries extract not only improves the nutritional value of the baked goods, but also extends the shelf life of the final products.
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Improvement of meat product traceability system using digital technologies
Статья научная
This research work addresses the issue of enhancing the effectiveness of the meat product traceability system using modern digital technologies. In the context of increasing demand for food safety and minimizing risks to consumer health, ensuring accurate and reliable traceability of the origin, production conditions, and storage of meat products has become a crucial aspect. The aim of the study is to create an integration between the meat product traceability system and contemporary digital technologies. During the work, an analysis of existing problems and shortcomings in the current traceability system is planned, as well as an exploration of experiences from other industries where digital technologies have been successfully implemented to ensure transparency and data authenticity. In analyzing technological risks, all possible types of threats were considered. The sources of danger include incoming raw materials, the technological line of semi-smoked sausages, and their storage. The use of digital technologies allows for continuous data monitoring using Wi-Fi, combined thermometers, and quality logs. It is anticipated that the implementation of such a system will significantly reduce risks, improve product tracking, and enhance consumer trust in the quality and safety of meat products. The outcomes of this research will be valuable for food industry enterprises, regulatory bodies, and the scientific community that are striving to improve the control and traceability system of food products, utilizing cutting-edge digital innovations.
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Infrared drying in technology of dried fruit from macrocarpous purple cherry plum
Статья научная
The application of infrared drying in the technology of production of dried fruit from macrocarpous purple cherry plum has been described in the paper. The employment of large-fruited purple cherry plum as the main raw material of the Turkestan region in the production of dried fruits has been scientifically substantiated. Analyzes of large-fruited purple cherry plum have proved the need of infrared drying for production of dried fruit. The technology of dried fruits from large-fruited red-violet cherry plum has been developed. Infrared drying was carried out in one stage at a temperature of 40-60°C for 5-6 hours when the moisture content of the dried cherry plum reached 15-16%. Samples of a valuable and healthy dried fruit from a large-fruited purple cherry plum with an improved appearance and a high content of useful macro- and microelements have been obtained. The developed technology will expand the assortment of dried fruit.
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Physical and mathematical model of the processes of a device for processing watermelons
Статья научная
The knowledge of the grinding processes of the pulp of fruits and vegetables is not sufficient. In this article, we examined the processes of destruction, grinding, mixing the pulp of watermelon. The criterion equations of these processes are derived taking into account the indicators of the pulp and peel of the watermelon. The derivation of criteria equations for calculating the characteristics of the processes used in the processing of watermelon fruits is considered. The mechanic-technological basis for calculating and designing machines for processing watermelons for food purposes is outlined. The results of experimental studies to determine the optimal kinematic and structural parameters of these machines are presented. The basic physic mechanical and rheological properties of watermelon fruits are given. One of the tasks set for the researcher was to choose a physical model of the processes of separation of pulp from the crust, destruction, grinding of pulp and mixing of the pulp. The values of these quantities depend both on the kinematic parameters of the dynamic interaction and on the physic mechanical and rheological properties of the fruits of melons. The obtained criteria equations can be used to determine the technological parameters of machines where it is necessary to destroy the fetus with minimal energy costs.
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Probiotics isolated from the shubat in chicken meat production: importance and HACCP analysis
Статья научная
Probiotics are becoming more widely acknowledged as a safe and effective alternative to antibiotics for improving the safety of chicken meat. The investigation of potential hazards throughout the chicken meat supply chain enables a thorough assessment of contamination risks, allowing for the establishment of control and corrective actions within the corresponding processes. The ultimate goal is to ensure the safety of chicken meat for consumers. The objective of this study is to ascertain the potential risks that may arise inside the chicken production process, encompassing physical, chemical, and biological factors, with the identification of critical control points (CCPs). The study is also aiming to identify corrective strategies and approaches for decreasing the hazards associated with using of probiotics obtained from shubat. The research conducted involved conducting microbiological evaluations to test the ability of probiotics to withstand the presence of pathogenic bacteria. Additionally, the study examined the use of probiotics in chicken production, employing careful monitoring and comprehensive analyses to figure out the effectiveness of the supplements. For hazard identification and risk assessment, the Hazard Analysis and Critical Control Points (HACCP) approach was used, with the key findings showing that the most critical activities throughout the entire chain pertained to the use of probiotics as an alternative to antibiotics.
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Research of qualitative indicators of mare’s milk in farms of Almaty region
Статья научная
As you know, mare's milk is used for the prevention of lung diseases, as well as for the treatment of gastrointestinal diseases to restore the disturbed intestinal microflora. In this regard, it is especially important to preserve the physico-chemical characteristics of mare's milk during its storage before processing. The paper presents the results of studies of the technological characteristics of mare's milk produced in four peasant and farm farms of the Almaty region according to the seasons of the year. It is known that, having a high biological value, mare's milk, among other types of milk of farm animals, is the most suitable raw material in the production of dairy products for baby and dietary nutrition. Low fat and protein content, as well as high lactose content are distinctive characteristics of mare's milk. However, their content depends on the feeding conditions, breed and age, geographical location. It was found that the mass fraction of fat ranges from 1.2 % to 2.8 %, the mass fraction of protein was 2.0-2.36 %, SOMO - 8.35-8.73 %. Fluctuations in the quality indicators of mare's milk are explained by the influence of the season of the year, feeding and maintenance in various peasant and farm farms.
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Research of safe methods of production of canned vegetables using grain crops
Статья научная
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.
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