Технология пищевой и перерабатывающей промышленности. Рубрика в журнале - Вестник Алматинского технологического университета
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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Emerging innovations in pet food industry sustainability, nutrition, and consumer trends in 2024
Статья научная
The pet food industry in 2024 is at a pivotal juncture, marked by transformative advancements in sustainability, nutritional science, and consumer-centric innovation. This review explores emerging trends that redefine pet nutrition, including the integration of alternative protein sources such as insects, algae, and yeast to address environmental and ethical challenges. The growing emphasis on eco-friendly manufacturing practices, such as the adoption of biodegradable packaging and local ingredient sourcing, reflects an industry-wide commitment to sustainability. Advances in functional nutrition are highlighted, showcasing products tailored to support gut health, joint care, and mental well-being, driven by breakthroughs in understanding the gut-brain axis. Technological innovations, including AI-driven formulation, DNA-based diet personalization, and precision fermentation, are enhancing product quality and sustainability. The rise of vegan and plant-based pet diets, alongside evolving consumer preferences for transparency and premium offerings, underscores a shift toward ethical and health-conscious consumption. This paper critically examines these developments, their market implications, and identifies avenues for future research to support industry growth and innovation.sustainability; alternative proteins; functional nutrition; technology; consumer trends
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Ensuring the safety in the production of fermented milk products with enterosorbing dietary fibers
Статья научная
The current trend of health-conscious consumers and healthy eating habits is encouraging researchers to explore the development of food products with synbiotic benefits. Dietary fiber in vegetables, fruits and cereals is one of the promising prebiotics and its use in supplementing dairy product formulations. However, the important point is to produce safe products according to the current standards of the country of production and sale. This article identifies critical control points and conducts a metrological study of quality control at each stage in the production of a new fermented milk product with the addition of enterosorbing dietary fibers. The study identified potential and five critical control points and presented an optimized scheme with factors that ensure the safety and quality of the final product.
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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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Fortification of millet porridge
Статья научная
Daily nutritional products fortified with natural additives containing biologically active compounds can be classified as functional food products. Millet is a valuable cereal crop that is characterized by a low glycemic index and contains essential amino acids, polyphenols, vitamins, potassium, magnesium. In addition, millet products can help reduce cancer risk and are recommended for individuals with celiac disease, diabetes, or gluten intolerance. This study examines millet porridge samples fortified with Jerusalem artichoke, quince, and plum pieces. The samples were assessed for their macro- and microelement composition, sensory attributes and organoleptic qualities. The analysis reveals that all samples exhibit a high nutritional value. However, the sample containing Jerusalem artichoke stands out with the most favorable data, excellent organoleptic properties, and a higher content of macro- and microelements. The mineral content of millet porridge was determined by using two following methods: Mass spectrometry with inductively coupled plasma (ICP-MS) and Scanning Electron Microscopy (SEM). The evaluated millet porridge samples exhibited significant nutritional value, containing essential macro- and microelements, such as: calcium (9.05-9.77 mg/kg), potassium (16.29-21.17 mg/kg), phosphorous (15.52-17.28 mg/kg), magnesium (4.11-4.59 mg/kg), sulfur (0.49-0.66 mg/kg), silicon (0.46-0.62 mg/kg), and other elements.
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Functional whey-based drinks with grape pomace extract and fruit juice
Статья научная
Industrial waste leads to pollution and deterioration of the environment, as well as harming the living population and animals. Whey, being a by-product of milk processing, is a source of protein and nitrogenous compounds, carbohydrates, lipids, mineral supplements, vitamins, organic acids, enzymes and macro- and microelements. Amino acid content of whey is represented by amino acids of protein substances and free amino acids. The next valuable secondary raw material is grape pomace, which is practically not processed and becomes a factor of anthropogenic load, polluting the environment. Grape pomace has a rich chemical composition, especially a large number of phenolic compounds, which have antioxidant properties. Currently, there is a significant increase in the production and consumption of soft drinks with various additives, the composition of which is replete with unnecessary colors and flavors. The aim of the work is to use milk whey for the development of technology of drinks of functional purpose, which will directly increase the efficiency of its processing, as a secondary raw material in industrial production, as well as serve the purpose of improving the environmental situation in places where milk processing plants are located. In particular, the creation of functional drinks on the basis of milk whey with the addition of grape pomace, fruit juices and pectin, will enrich the milk drink with a complex of biologically active substances, trace elements, antioxidants, vitamins. Using organoleptic and physico-chemical parameters, two technologies of functional drinks based on milk whey with 25% Husein Black grape pomace extract, in the first 25% cherry and in the second 25% peach juices were developed. The first formulation demonstrated noteworthy macro- and microelement content, including calcium (12.10%), sodium (5.04%), magnesium (1.60%), phosphorus (7.31%), and potassium (24.61%). Similarly, the second formulation exhibited significant macro- and microelement composition, including calcium (9.50%), sodium (4.28%), magnesium (1.33%), phosphorus (6.37%), and potassium (21.91%). All microbiological indicators meet the requirements of GOST and indicate the absence of pathogenic microflora, which is one of the indicators of guaranteed sanitary well-being of the proposed products. The developed drinks have pleasant organoleptic indicators, high biological value and low cost price.
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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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Статья научная
The study examined the impact of a protein-fat emulsion (PFE) derived from turkey skin and green buckwheat flour on the quality of cooked sausages. The aim was to investigate how the addition of PFE affects various characteristics of the sausage. The experiments demonstrated that adding PFE up to 30% while stirring for up to 8 minutes at 10°C improved the sausage structure. This was evidenced by an increase in pH values to 6.5, water binding capacity to 71.2%, and ultimate shear stress to 321.86 Pa. It was observed that stuffing temperature and mixing time influenced pH, water binding capacity, and ultimate shear stress. The study identified the optimal production conditions and determined the maximum amount of PFE that can be added to sausages. Additionally, it was found that green buckwheat flour enhances the structure of the minced meat, raises pH, and increases water-binding capacity. Furthermore, PFE was noted to improve the appearance and flavor characteristics of the sausages. These findings highlight the potential of these new ingredients to enhance the quality of cooked sausages in the food industry.
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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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Статья научная
The quality and stability of meat products are crucial for consumer acceptance and safety. Lipid oxidation, color changes, and microbial spoilage are primary factors affecting meat quality, leading to a reduction in shelf life and nutritional value. Natural antioxidants have emerged as promising alternatives to synthetic antioxidants due to their safety and health benefits. However, their application is limited by their stability and efficacy under various processing and storage conditions. Encapsulation techniques have been developed to enhance the stability and controlled release of natural antioxidants in meat products. This review provides an overview of the latest advancements in the use of natural antioxidants and encapsulation technologies to improve meat product quality and stability. Recent studies, their outcomes, and future perspectives are discussed.
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Investigation of the nutritional value of a whole camel meat product
Статья научная
Camel meat products are attracting increased interest worldwide due to their high functional properties and nutritional value. Camel meat products contain many essential nutrients as well as some components with potential bioactive properties that may be beneficial to human health and well-being. Camel meat products can be used as therapeutic and prophylactic food products if their dietary value and bioactive components are determined, which are potentially beneficial to the health of consumers. Meat consumers prefer to consume healthier meat products without changing their fundamental dietary patterns. This attitude could favor the development of the camel meat market. This article discusses and focuses on the study of nutritional value, the effect of plant additives on the softening of a camel meat product. The use of camel meat as a source of non-traditional resource. By adding vegetable raw materials, you can increase the nutritional value of the product. The frozen side of camel meat was used for the experiment. Brine from goji berries and rosemary was used as vegetable raw materials. Due to the influence of brine, the structure of the meat was softened and made softer. During the process of the study, analyses for indicators of the nutritional value of products were carried out at the "Scientific Research Institute of Food Safety" of the Almaty Technological University. The physical-chemical parameters of the product were determined: the mass fraction of protein, which was 18.7%, fat - 2.71% and carbohydrates - 48.75%. In addition, the indicators were determined as moisture retention capacity (MRC) - 85.43 ± 1.05%, fat retention capacity - 90.76 ± 0.90. The amino acid and fatty acid composition were also determined. The product contains high concentration of amino acids, with following amino acids being the most abundant: arginine - 2.211±0.885%, lysine - 2.088±0.710%, tyrosine - 1.597± 0.479%, phenylalanine - 1.597±0.479%, leucine+isoleucine - 2.334±0.607%, valine - 1.843±0.737%, proline - 3.317±0.862. These amino acids play a crucial role in growth, development, and maintaining overall health. The study results demonstrated that these plant-based products preserved the biological value of the final product.
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Статья научная
The presented article represents the results of a thorough investigation aimed at a deep understanding of the process of producing dried maral blood using the sublimation method. The main focus is on analyzing the technological aspects of this method and evaluating the chemical and biological properties of the resulting product. The results of the conducted research led to the conclusion that the sublimation method is an effective and promising means of preserving the biologically active components in dried maral blood. This assessment is based on a careful analysis of various product characteristics, including protein content, trace elements, and other important constituents. Scientific measurements and comparisons with standards, including physicochemical analysis, and other methods, allowed establishing that dried maral blood obtained by the sublimation method exhibits a high degree of preservation of biologically active substances. This confirms its potential for use in various fields such as medicine, the food industry, and cosmetology. Such results are of significant importance for the scientific community and industry as they confirm the prospects and effectiveness of this production method, which can contribute to the development of new technologies and products in the future. Ultimately, the conclusions drawn confirm the prospects for the widespread use of dried maral blood in various fields, including medicine, the food industry, and cosmetology. These findings are of great significance for the scientific community and industrial circles, as they emphasize not only the importance of this production method but also open up new horizons for further research and development in the field of biologically active products.
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Non-traditional plant raw ingredients in the production of meat and vegetable pates
Статья научная
This article explores the use of non-traditional plant-based raw materials in the production of meat-and-vegetable pâté. Duck meat and offal serve as the primary meat components, while the vegetable ingredients include flaxseed and lentil flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth, and water. The broth is utilized after cooking the duck meat. To create high-quality, multi-component meat products with excellent organoleptic characteristics and to address deficiencies in specific nutrients, it is crucial to consider the biological value and qualitative composition of the protein component. The quality assessment, based on organoleptic and physicochemical indicators, was conducted using standard methods. The study also presents findings on the food safety and microbiological indicators of the meat-and-vegetable pâté. The research confirms that the pâté with nontraditional additives meets all regulatory requirements for microbiological safety and food quality. The development of meat products, including pâtés, with plant-based additives not only enhances the technological properties of raw materials but also enriches the products with essential nutrients and helps prevent potential functional disorders in the human body. This approach represents a key focus area in the modern meat industry.
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Nutrient research of chopped semi-finished products enriched with a protein-carbohydrate composition
Статья научная
The difficulty in solving a multicomponent formulation problem is that five or more ingredients are currently used in product design. Solving a system of linear equations and inequalities with such a large number of variables manually presents significant difficulties, in which formulation errors are not excluded. In the work the methodology of computer modelling of multicomponent meat products is presented, which is realized on an example of technology of minced meat production. The aim of the research is to design the mathematical model of minced meat with the addition of new protein-carbohydrate compositions (PCC). The objects of research are minced meat, PCC, which includes chickpea flour, whey protein concentrate, ground soy and water for hydration. Implementation of the design method was carried out with the software system Microsoft Excel with the "Solution Finder" add-on. Work with the Excel spreadsheet processor is based on entering the data required for calculation, calculation formulas into the corresponding cells of the spreadsheet. The article presents the results of the study of the nutrient composition of minced meat with the addition of the new PCC. By means of mathematical modelling, the formulation of minced meat with PCC was optimized. Nutritional and energy value, vitamin, mineral and amino acid content of the obtained minced meat were determined. A targeted combination of ingredients made it possible to obtain food products with a given composition and properties.
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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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