Scientific Journal of KubSAU

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

Tamazova Sysanna Unysovna

Scholastic degree

Academic rank

Honorary rank

Organization, job position

Krasnodar Research Institute of Agricultural Products Storage and Processing
   

Web site url

Email

7999997@inbox.ru


Articles count: 3

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203 kb

FOOD SUPPLEMENTS BASED ON VEGETABLE RAW MATERIALS IN THE PRODUCTION OF BAKED GOODS AND PASTRIES

abstract 1221608076 issue 122 pp. 1098 – 1115 31.10.2016 ru 865
The article provides an analysis of currently known technologies and methods of production of food supplements based on vegetable raw materials. It has been established that a great interest from the standpoint of macro and micronutrients we have for nutritional supplements baseв on artichoke. Our analysis led to the conclusion that, despite the significant number of developed and implemented newest technologies, the development of complex processing of vegetable raw materials to produce dietary supplements is still relevant. Researches in the field of enriched and functional bakery and pastry products are actual and timely, with a special importance in the manufacture of such products of food additives, positively affecting the quality of finished products, and containing a complex of vitamins, food fibers, macro - and microelements
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FORMULATION AND ESTIMATION OF CONSUMER PROPERTIES OF WAFERS WITH FILLING, ENRICHED WITH FOOD ADDITIVES

abstract 1271703010 issue 127 pp. 193 – 203 31.03.2017 ru 766
Based on the complex of studies carried out, the formulation of wafers (wafer sheets) enriched with food additives "Powder from the tubers of Jerusalem artichoke" and skimmed sunflower lecithin was developed, as well as the formulation of fat filling enriched with a complex of food additives "Powder from tubers of Jerusalem artichoke", "Powder from hips" And low-fat sunflower lecithin. A recipe was developed and an assessment of the organoleptic and physicochemical parameters of enriched waffles with a filling was made. The storage period, ensuring safety and maximum preservation of consumer properties, was established. The study of the nutritional value of the developed waffles with filling allowed to establish that in comparison with the control sample they contain inulin and vitamin C, while the degree of satisfaction of the daily demand for these nutrients with consumption of 100 g of the developed product is 16.46 and 24.65% respectively. In addition, the developed products, in comparison with the control sample, are characterized by an increased content of dietary fiber, potassium, magnesium, phosphorus, iron, vitamins B1, B2 and B6
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RESEARCH OF THE INFLUENCE OF FOOD SUPPLEMENTS ON THE TECHNOLOGICAL PROPERTIES OF WAFFLE SEMI PRODUCTS

abstract 1281704004 issue 128 pp. 100 – 111 28.04.2017 ru 534
A selection of food additives for the enrichment of waffle products was made. Food additive "Powder from tubers of Jerusalem artichoke" is distinguished by a high content of inulin - 46.21%. Low-fat sunflower lecithin contains a significant amount of phospholipids (98.29%). The influence of the joint application of food additives "Powder from the tubers of Jerusalem artichoke" and nonfat sunflower lecithin on the technological properties of the wafer test was studied. It is established that the introduction of the food additive "Powder from the tubers of Jerusalem artichoke" together with defatted sunflower lecithin, instead of the traditional soybean, allows to reduce the viscosity of the wafer test. When introduced into wafer dough, the dosage of defatted sunflower lecithin can be reduced, compared to soybean, from 0.4 to 0.2% by weight of flour
.