Name
Marinenko Olga Vjacheslavovna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Maikop State Technological University
Web site url
—
Articles count: 2
The article gives a review and the experimental data on
the nutritional value of eggs protein comprising
protein, carbohydrates, minerals and amino acids.
Metabolism, the structure and function of each cell, as
well as external and internal protective functions are
defined by proteins. We consider the study of
functions of trace elements found in significant
numbers in the eggs, which contribute to health:
vitamin D, vitamin B12, choline, folic acid, selenium,
lutein and zeaxanthin. The high content of egg protein
contributes to greater satiety, weight loss and eye
health. We present experimental data on the amino
acid composition of the protein and experiments of
drying a cooked egg white, placed in a Petri dish.
After 10 minutes of drying, the weight of the protein
did not change and amounted to 0.1 g, which is 16% of
the weight of the original white protein. The photo
shows that the protein is lost during drying white and
became transparent, and protein grains look like
"melted" and partially connected with each other. The
data obtained can be used for understanding the
operation of the biological process of protein in vivo
The object of the study was the sweet pomace of red
varieties of grapes grown in village Taman Temryuk
district of the Krasnodar region. By grinding in a
laboratory mill and drying in a drying oven at a
temperature of not above 60 ºC, a powder is obtained
from the mash. Its quantitative chemical analysis has
been carried out. The mobile forms of metals and the
total content of metals are determined. The content of
mercury, lead, arsenic does not exceed the permissible
levels of the maximum content of toxic elements in
flour confectionery products. The influence of powder
from grape pomace on the quality of the finished
product and on the properties of the pastry test was
studied, as the control sample was chosen the recipe
for the sugar cookies "Carrot". A part of the flour was
replaced with grape-dried powder in amounts of 1 %, 2
%, 5 % of the mass of wheat flour of the highest grade
in the test. The recipe of sugar cookies with the
addition of powder from grape pomace and without,
calculated on 200 g of finished product, and
organoleptic parameters of the finished biscuit is
given. It is established that the use of grape-dried
powder allows to increase the mass fraction of dry substances and to reduce the mass fraction of sugar in
confectionery products, as well as to enrich them with
mineral substances, microelements, which are
necessary for normal functioning of the organism.
Biscuits with the addition of powder from grape
pomace are a good source of ballast substances
reducing caloric content, which contributes to the
removal of harmful substances from the body:
cholesterol, heavy metal salts, etc