Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Shahray Tatiana Anatolyevna

Scholastic degree


Academic rank

associated professor

Honorary rank

Organization, job position

Krasnodar Research Institute of Agricultural Products Storage and Processing
   

Web site url

Email

tutu@pisem.net


Articles count: 10

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125 kb

ANTIOXIDANT ACTIVITY OF FOOD ADDITIVES DERIVED FROM SECONDARY PLANT RESOURCES

abstract 1261702007 issue 126 pp. 109 – 118 28.02.2017 ru 295
The accumulation of free radicals in the human body in excessive quantities is one of the reasons that are known to cause many dangerous diseases and aging. To reduce the negative impact of free radicals to the body is possible through regular consumption of food products enriched with nutritional and dietary supplements containing natural antioxidants such as phenolic compounds, vitamin C, vitamin E and β – carotene. Scientists of federal state budgetary scientific institution "Krasnodar research Institute of storage and processing of agricultural products" have developed a technology for production of food additives from secondary materials generated during the processing of apples and pumpkins. The article presents data characterizing the antioxidant and antiradical activity of food additives derived from secondary plant resources developed and known technology. It is established that the antioxidant activity determined by the amperometric method, and the antioxidant (antiradical) activity, determined by DPPH method, supplements, "Powder apple" and " Powder pumpkin" obtained by the developed technology, is almost 1.5 times higher in comparison with antioxidant and antiradical activity of food additives, obtained by known technologies, because of higher content of antioxidants in the developed supplements. It has been established that the expression of antioxidants and anti-radical activity of food supplements obtained from secondary resources on the developed technologies, can be positioned in a number of (descending): "Powder from the seeds of grapes" → "Apple powder" → " Pumpkin powder"
157 kb

COMPARATIVE ASSESSMENT OF NUCLEAR MAGNETIC RELAXATION CHARACTERISTICS OF SUNFLOWER AND RAPESEED LECITHIN

abstract 1131509034 issue 113 pp. 467 – 479 30.11.2015 ru 414
The article presents a comparative assessment and peculiarities of nuclear magnetic relaxation characteristics of rapeseed and sunflower lecithin. It was established, that lecithin’s nuclear magnetic relaxation characteristics, namely, protons’ spin-spin relaxation time and amplitudes of nuclear magnetic relaxation signals of lecithin components, depend on content of oil’s fat acids and phospholipids, contained in the lecithin. Comparative assessment of protons’ spin-spin relaxation time of rapeseed and sunflower lecithin components showed, that for their identification protons’ spin-spin relaxation time of the lecithin’ first component at 40°C and 60°C temperature, when differences in values of protons’ spin-spin relaxation time of the sunflower and rapeseed lecithin’ first component are most obvious, should be used as an analytical parameter. Comparative assessment of amplitudes of proton’s NMR signals of sunflower and rapeseed lecithin components showed, that relations, established earlier for sunflower lecithin between mass share of phospholipids (substances insoluble in acetone) and the sum of amplitudes of proton’s NMR signals of the third and fourth components, cannot be applied to rapeseed lecithin; that is for the development of an express method for determination of mass share of substances insoluble in acetone (phospholipids) in rapeseed lecithin, it is necessary to carry out additional research with the purpose of clarifying the mentioned relations
160 kb

DEVELOPMENT OF ECOLOGICALLY SAFE EXPRESS-METHOD FOR QUALITY EVALUATION OF SOYBEAN LECITHINS

abstract 1211607037 issue 121 pp. 698 – 707 30.09.2016 ru 138
The article presents data, on the basis of which we have concluded that the oil and phospholipids contained in soy lecithins, the degree of unsaturation of fatty acids differ significantly from oil and phospholipids contained in sunflower lecithins, with differences in the degree of unsaturation of fatty acids of oil and phospholipids contained in sunflower and soy lecithins, leads to differences in the content of resonating protons, and, consequently, the level of amplitude values of NMR signals of protons of the investigated lecithins. It is established that the values of the amplitudes of the NMR signals of protons of each of the four components of sunflower lecithins differ from the values of the amplitudes of the NMR signals of protons the component of soy lecithins, which confirms the differences in the composition and content of fatty acids lecithins studied. Considering quantitative characteristic of mass fraction of substances insoluble in acetone, i.e. phospholipids, is the sum of the amplitudes of the NMR signals of protons of the third (A3) and fourth (A4) component, was built the graphical dependence of the mass fraction of substances insoluble in acetone, from the value of (A3+A4)/ASIS, % which is described by the equation (correlation coefficient R2 =0,9911) of the following form: y=0,8177x +2.52. Based on these data, we have developed a rapid method of determining the mass fraction of substances insoluble in acetone, soy lecithin, eliminating the use of toxic organic solvents, is environmentally safe, which is protected by RF patent for the invention
142 kb

DEVELOPMENT OF TECHNOLOGY FOR THE PRODUCTION OF FOOD ADDITIVES FROM SECONDARY RESOURCES OF PEARS PROCESSING

abstract 1311707060 issue 131 pp. 709 – 719 29.09.2017 ru 117
The article provides experimental data, which help to substantiate the effectiveness and feasibility of application of plant resources, produced by the rubbing of the pears in the production process of puree as raw material for the production of secondary food additive. For the first time, with the use of pulsed NMR it is established that processing of secondary resources of pears processing in UHF EMF influence on the redistribution of bound and free moisture, i.e., the maximum transition was for linked moisture to free moisture, noted in the processing of secondary resources in UHF EMF with the rate of heating (increase in temperature) 0,4 °С/s to a temperature of 60 °С. It is established that such processing of secondary resources of processing of pears allows to increase the average speed of the subsequent IR-drying and reduce the time IR drying in 2 times in comparison with IR-drying of control sample (without pretreatment in UHF EMF). Pre-treatment of secondary resources of processing of pears to UHF EMF for the identified modes allows for their subsequent IR-drying to reduce the loss of vitamin C, 23.9% and P-active substances – by 20.6% compared with the control sample. We have developed technological modes of production of food additives from secondary resources of processing of pears, providing maximum preservation in its composition of thermolabile biologically active substances – vitamin C and P-active substances. On the basis of these studies, there was developed a set of technical documentation, including TU 10.39.25-423- 040801346-2016 "Food additive. Pear Powder" and a technological instruction for the production of food additives
141 kb

FEEDING CONCENTRATES AND PREMIXES FOR CATTLES

abstract 1341710011 issue 134 pp. 134 – 145 29.12.2017 ru 172
The article gives an overview of the current developments of scientists of the Russian Federation in the field of production of feed concentrates and premixes for cattle. A critical analysis of feed concentrates and premixes of preventive and compensatory action for the control of mycotoxicoses was carried out, and their brief characteristics were given. The characteristic of biologically active substances and fillers, declared in the recipes of feed concentrates and premixes, is given. It is shown that the alternative to existing feed concentrates and premixes on the market is vitamin-mineral fodder concentrate "Tetra +", developed by the authors. Based on the analysis, a conclusion was made about the relevance of studies to identify the effectiveness of vitamin-mineral fodder concentrate "Tetra +" in livestock
188 kb

FOOD AND BIOLOGICALLY ACTIVE ADDITIVES FROM SECONDARY PLANT RESOURCE

abstract 1211607064 issue 121 pp. 1037 – 1053 30.09.2016 ru 180
The article analyzes technologies and production methods of food and biologically active additives from secondary plant resources developed in Russia and abroad. We have studied a classification of secondary resources resulting from the processing of vegetable raw materials. It is found, that the most interesting (in terms of macro and micronutrients) are secondary resources resulting from the processing of fruit, vegetables and grapes, in the manufacturing process of vegetable oil, flour and cereals industry. It is concluded that, despite a significant number of currently developed and implemented technologies, the development of relevant ones provides complex processing of vegetable raw materials, with the release of a wide range of food and dietary supplements, resulting in a number of physiologically and technologically functional properties
142 kb

INNOVATIVE TECHNOLOGY FOR THE PRODUCTION OF FOOD ADDITIVES FROM PUMPKIN PROCESSING SECONDARY RESOURCES

abstract 1211607056 issue 121 pp. 929 – 940 30.09.2016 ru 187
The article presents data characterizing the composition of macro and micronutrients from secondary resources of pumpkin processing – pumpkin pomace. We have found that extracts of pumpkin are valuable raw materials for the production of food additives, as they contain proteins, dietary fiber, including pectin and protopectin, minerals, as well as such biologically active substances as vitamin C, β- carotene and P-active substances using nuclear magnetic relaxation, it is shown that pretreatment of pomace pumpkin in the microwave electromagnetic field of certain parameters before IR drying allows to transfer part of the bound moisture free moisture, that allows to intensify the subsequent process IR drying. We have developed an innovative technology of production of food supplements from pumpkin extracts, which is protected by Russian patent for the invention and having the “know-how” status. The article presents data describing the organoleptic and physical and chemical indicators of quality nutritional supplements, formulated according to the developed technological regimes
152 kb

THE EFFECT OF PLANT FOOD ADDITIVES ON THE PROPERTIES OF WHEAT FLOUR AND DOUGH

abstract 1281704009 issue 128 pp. 154 – 166 28.04.2017 ru 100
The article presents data describing composition of macronutrients and food additives "Apple Powder" and food additive "Pumpkin Powder" obtained from secondary resources processing of apples and pumpkins with innovative technology that ensures their high antioxidant activity. Introduction of the studied food additives in wheat flour provides a boost of its antioxidant activity compared to the control (wheat flour without any additives). We have revealed that the introduction of the studied food additives in wheat flour provides a strengthening effect to the gluten flour, while dietary Supplement Powder called "Apple" has a strengthening effect on the gluten of wheat flour compared with a dietary Supplement called "Pumpkin Powder". We proved a positive impact of food additives on the gas-forming ability of wheat flour and water absorption capacity of dough; at he same time, with the same dosage of additives, water absorption capacity of dough with the introduction of additives of "Pumpkin Powder" is higher than this figure with the introduction of the additives of "Apple Powder", due to the higher content of pectin in the additive "Pumpkin Powder " compared with the additive "Apple Powder", having a high water-holding capacity. We have found that the dough with the introduction of the investigated supplements has the best rheological properties in comparison with control samples. The obtained results allow us to develop evidence-based formulation and technological modes of production of bakery products enriched with antioxidant properties, with the use of food additives called " Apple Powder" and "Pumpkin Powder"
154 kb

THE METHODS OF ASSESSING THE QUALITY AND IDENTIFICATION OF LIPIDCONTAINING PLANT RAW MATERIALS AND PRODUCTS OF ITS PROCESSING WITH THE USE OF THE PULSE METHOD OF NUCLEAR MAGNETIC RESONANCE

abstract 1301706050 issue 130 pp. 727 – 738 30.06.2017 ru 213
The article provides an overview of Express-methods of quality evaluation and identification of lipidcontaining plant raw materials (oil seeds) and its processed products (oil cakes, oilseed meals, vegetable oils, lecithins) using pulse method of nuclear magnetic resonance. Development of express methods of quality evaluation and identification of lipid-containing plant raw materials and products of its processing is a priority, as these methods are environmentally safe and also allow us to regulate technological conditions of refining processes, are characterized by low error of determination, i.e., high precision, and, in some cases, it is only possible to use because of its non-destructive effects on the analyzed sample. Currently, we can distinguish the following main directions of quality evaluation and identification of lipid-containing plant raw materials and products of its processing on the basis of the pulse method of nuclear magnetic resonance: assessment of quality and identification of oilseeds (sunflower, canola, flax, soybeans); evaluation of quality of products of processing of oil raw materials (cake and meal); the quality evaluation and identification of vegetable oils; assessment of the quality of the lecithins obtained from vegetable oils. The methods of quality evaluation and identification of lipid-containing plant raw materials and its products are patented and have several advantages: short time (5 minutes) spent on the implementation of the single analysis; eliminates the use of toxic chemicals; does not require special training of laboratory personnel; non-destructive character, which is especially important for oilseeds from the point of view of breeding work. On the basis of the conducted survey we can conclude that the pulse method of nuclear magnetic resonance has found wide application for assessment of quality and identification of lipidcontaining plant raw materials and products of its processing, through rapid capabilities, high accuracy and ease of analysis
120 kb

THE STUDY OF THE EFFECTS OF RICE QUALITY ON THE EFFICIENCY OF ITS PROCESSING

abstract 1271703051 issue 127 pp. 745 – 753 31.03.2017 ru 222
There were presented comparative analysis’ results of criteria rice quality used in Russian and international standards. Also there were shown summarized statistical analysis’ results of rice quality that was processed in 2013-2016 on rice mill plant at “Krasnodarzernoprodukt” Company. The purpose of research was to find factors that had influence on combining rice bulk effectiveness on specialized elevator. It was found that diapason of rice moisture content was quite small. Red rice content was ranging from 1.08 to 5.10 % with confidence interval of 1.98- 2.56 % that is evidence of small amounts of rice bulks with extreme high or low red rice content. Broken rice content varied in the wide range from 3.43 to 9.26 % with confidence interval from 5.84 to 7.26 % that shows necessity in length grading procedure applying for broken kernels removing at the elevator unit. Grain impurities content exceeded basic norm in 3-4 times that is a sign of low efficiency in the process of separation. During the treatment of rice bulks combined at the grain cleaning unit of rice plant broken rice cereals output varied in wide range from 3 to 9 % during single shift that is seems to be connected with kernels cracking increasing and rice moisture decreasing. Moreover, rice bran output also varied in a wide diapason from 10.2 to 17.0 % that could be explained by big swing in rice moisture, glassy texture and cracking of rice grains. According to our research it was investigated that current rice quality control system that is a base instrument of rice bulks forming for further processing is not quite efficient and as a result there should be created and implemented new methods and technical devices for quick and proper grain control that could assure stable technological regimes at different stages of rice treatment process and that would provide the best quality and the biggest output of rice cereals
.