Scientific Journal of KubSAU

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

Shubina Larisa Nikolaevna

Scholastic degree


Academic rank

associated professor

Honorary rank

Organization, job position

Krasnodar Cooperative Institute
   

Web site url

Email


Articles count: 3

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111 kb

FORMATION OF CONSUMER QUALITY OF FLUOR FROM THE TRITIKALE GRAIN WITH THE HELP OF BIO PREPARATIONS

abstract 0841210073 issue 84 pp. 926 – 933 28.12.2012 ru 1566
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
321 kb

PRODUCTION PROCESS DESIGN OF FUNCTIONAL FOOD PRODUCTS BASED ON FUNCTIONAL VALUE ANALYSES

abstract 1111507079 issue 111 pp. 1241 – 1256 30.09.2015 ru 1144
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
888 kb

TECHNOLOGY AND APPLICATION OF POWDERED FOOD ADDITIVES FROM VEGETABLE RAW MATERIALS

abstract 1311707114 issue 131 pp. 1389 – 1404 29.09.2017 ru 378
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
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