Name
Shubina Larisa Nikolaevna
Scholastic degree
•
Academic rank
associated professor
Honorary rank
—
Organization, job position
Krasnodar Cooperative Institute
Web site url
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Articles count: 3
The results of the investigations connected with the formation of consumer quality of wheat grain and triticale, the products of its process with bio preparations are given in the article. The review of biological ways of protection of plants necessary to keep grain safe is presented. It is shown, how Batan and Disofungin influence on moist grain of wheat
The article substantiates the feasibility of the method of
functional value analysis application to ensure high
efficiency for the production of functional food products.
This article describes the design technique of food
functionality based on the methodology of value
analysis, allowing considering such factors as consumer
preferences, nutritional, functional value, economic and
technological indicators while developing product
formulations and technologies. With the example of flour
confectionery functional production there have been
developed: structural model for the production of
functional food products, the scheme of evaluation of the
value functions, with due consideration of consumer
preferences
The market for functional food products is continuously
increasing and, according to analysts, by 2020 its
share will reach 40% of all food products. The development
of the healthy food has been gathering momentum
in recent years, the search for non-traditional
types of raw materials is constantly being conducted,
and new recipes for products enriched with natural
food additives are being created. In this regard, special
attention is paid to the production and use of powdered
food additives from plant raw materials. Theoretical
significance and practical applicability of powder
technologies in different years was substantiated by
such famous scientists as Deryagin B.V., Donchenko
L.V., Zimon A.D., Zubchenko A.V., Kasyanov G.I.,
Magomedov G.О., Paschenko L.P., Rebinder P.A.,
Tilesnik M.A., Yankhin E.D. In their opinion, using
natural food additives, it is possible to obtain functional
food products with specified chemical composition
and properties. The objects of our research were apricot,
grape seeds, pumpkin flesh, black currant and seabuckthorn
berries, spinach, apples and flour from lowfat
barley. In the course of the study, the effect of dispersity
of the obtained powders on their antioxidant
activity and frictional properties was studied. The expediency
of introducing powders into the composition
of multicomponent food products for enriching them
with carbohydrates, vitamins and microelements is
shown. The organoleptic evaluation of the produced
powders showed that they have high taste values. The
study of organoleptic and microbiological indices of
products enriched with such powders indicates prolongation
of their shelf life. As the main results of the study, we note the assessment of the chemical composition
of the powders from the investigated objects, as
well as the improvement of the technology of drying of
plant raw materials with sparing technological regimes
of its implementation