Name
Tarasenko Natalya Aleksandrovna
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
Kuban State Technological University
Web site url
—
—
Articles count: 8
The article gives a detailed survey of the history of the industrious output and describes the prebiotic properties of palatinose. It puts under the discussion the most important technological properties of sweetener, which application might turn confectionery products to the items of functional diet
To study the effect of pumpkin flour on the
physical and chemical parameters of semi-finished
and finished products, 10, 15, 20 % of the weight
of wheat flour in the dough was incorporated to the
dough mass. As a result of the research and the
analysis of wafers with different PF dosages, the
dosage of 15 % pumpkin seed flour from the wheat
flour mass in the dough was accepted as the
optimum one. After selecting the optimum dosage,
the experiment on identifying the dependence of
dough viscosity on the shear rate was carried out.
The samples were taken without adding PF into
dough and with adding PF for 15% from the
weight of the flour in the dough. The results
showed that the viscosity of the control dough
sample was higher than that with 15% of flour
from pumpkin seeds. This is due to the general
decrease of the amount of swellable proteins in the
dough due to the incorporation of PF. Thus, we can
conclude that the introduction of the investigated
additive into the wafer dough does not obstruct
dosing the semifinished product into the wafer
moulds. The analysis of the obtained data as a
result of the research work has shown that
incorporating pumpkin seeds flour into the recipe
of wafers is expedient both in terms of enriching
the product with proteins, fats and biologically
active substances and in terms of improving the
process in the production
The presented research is devoted to the development
of the import-substituting production technology of
the proteins dresser for food from local vegetable
resources, in particular, of lupine. Lupine seeds
contain about 40% of protein rich in all irreplaceable
amino acids. Protein of lupine noticeably differs from
protein of soy in inhibitors content, and namely,
proteases, that does not cause allergic reactions. The
main part of oil composition of oil of lupine is maid
up of linolenic, linoleic and olein acids. Use of lupine
seeds in production of complex raw structure
products will allow to increase the biological value of
a proteins component of a traditional type of raw
materials of phytogenesis and to reduce the available
deficit of protein. It is a will-know fact, that lupine is
added to the recipes of buns, fermented milk and
cottage cheese products, rich crackers and long
cookies. Technologists have recently received a
certain concentrate from lupine seeds of high
biological value, and a pastelike concentrate of lupine
which can be used as a filler in milk, meat, baking
and confectionery industries is being under development. The results of the research show that
seeds of lupine can be considered as one of the
perspective sources of white and competitive
ingredient for developing new recipes and
technologies of different types of multicomponent
food. It is necessary to continue the research on
creation of different types of food with use of lupine
seeds. Thus, the products received from lupine seeds
can be used as raw materials for improvement of
quality of food and as additives for creation of
compoundings of new types of foodstuff
In this work, we have analyzed the multiple
literary sources and summarized the material
regarding beet dietary fibers. Their composition,
physicochemical, physicomechanical and
hygrothermal properties were studied. The study of
the particle-size distribution showed that the
content of the insoluble fraction exceeded the
content of the soluble fractions in all the samples.
The use of the secondary products of processing of
the plant raw material is also critical; they allow
improving the preventive properties of products
and enriching them with dietary fibers, protein, and
mineral elements. The properties and quality of the
raw material are, to the large extent, determined by
and depend upon its granulometric composition,
that is, upon the size of particles that compose this
object. The authors determined the granulometric
composition of the studied nutritional supplements.
It was found out that the use of the combination of
the impacts together with the abrading impact led
to the intensification of the process, a decrease in
the milling time and the uniformity of the obtained
granulometric composition. The choice of the
vertical mill as milling equipment in combination
with the metal balls added to it to increase the
efficiency of milling and uniformity of the
granulometric composition of beetroot fibers was
proved experimentally
Excess body weight is a serious problem, involving a
set of diseases presently. For this reason, taking into
account demands of science there was a development
of production of food with the lowered energy value
for the people having first of all obesity that led to
production of substitutes. Even more often producers
resort to use of nutritional supplements, which
generally receive in synthetic way. In this article, we
analyzed multiple references and summarized the
material regarding beet fibers. As a result of numerous
researches it has been proved that food fibers make
favorable impact both on the separate systems of a
human body, and on all organism. The use of the
minor products of processing of the plant raw material
is also critical; they allow improving the preventive
properties of products and enriching them with dietary
fibers, protein, and mineral elements and also
development of food development of curative and
preventive action. Citri-Fi food fibers which are
received from dried-up orange pulp are well-known,
they can keep a large amount of water throughout
technological process. They exert positive impact on
structure of fat that gives the chance to create a
product with the lowered content of fat
In the article the analysis of an entity of consumer
value is provided, approaches to the description of a
concept of value are discussed; problems of a research
and measurement of consumer value are updated. The
consumer value of goods expresses in a choice from a
large number of similar goods, conditions for which
can be its cost, qualitative characteristics, gradations,
the sizes. It is set that in case of determination of
consumer value it is impossible to be guided only by
its cost, here its qualitative characteristics, conditions
of the supplier and the level of service will be an
important index for acquisition by wholesalers. The
consumer value of production proceeds from the
advantages got by the buyer from his acquisition and
costs of its purchase made by it. In addition, to
understand priorities of the buyer, it is necessary to
select analysis stages of consumer value, which are
divided into several processes; they include
production, a market research, and questions of sale
and support of production. Authors consider the value
as one-dimensional and multivariate construction,
select three basic approaches to value assessment. It is
set that pricing based on prime cost is made from
analytics of need of the buyer, with establishment of
necessity of goods for it, and its cost should
characterize its advantages
Modern representations of threpsology demonstrate
importance of harmonization of eating which consists
in providing an organism with all necessary feed
elements in full and energy in the corresponding
quantities and ratios. The causes of obesity and
measures against it, sedentary lifestyle and diseases
associated with these factors. Social significance of
the problem evidence of the need to combat the spread
of obesity. It is established that since 1975 the number
of people suffering from obesity worldwide has
increased more than three times; more than 1.9 billion
adults, 18 years and older were overweight, of which
over 650 million people were obese; 39 % of adults
18 years and older, were overweight, and 13% were
obese. The situation with obesity in the CIS countries
is ambiguous. In the post-Soviet space, the situation
with obesity in adults and children gradually becomes
threatening. Domestic and foreign experience indicate
that the most accessible and economically feasible
method of correcting the nutrition and health of the
population is the inclusion in the diet of modern man
healthy food, having direct functional properties
Ensuring food safety for a long time has a global
character. The results of world scientific studies
confirm the negative effect of trans-isomers of
unsaturated fatty acids on the human body,
convincingly proving that their consumption increases
the risk of various diseases, including cardiovascular
diseases. Taking care of public health, many European
countries at the legislative level strictly regulate the
content of trans-isomers of unsaturated fatty acids,
obliging manufacturers to also issue information on the
quantitative content of TIUFA on packaging. Such
measures can reduce morbidity and mortality, but
require the introduction of progressive technological
processes. The work analyzes numerous literature
sources and generalizes the material on existing types
of technological modifications of fats -
transesterification and fractionation, which allow
obtaining specialized fats without trans-isomers or with
a low content of trans-isomers of fatty acids