Технические науки

Designing the composition of a specialized product for sports nutrition

Submitted by red on Sat, 11/06/2022 - 20:23

The most popular among athletes are products of protein-carbohydrate or carbohydrate-protein composition, which explains the relevance of their design and implementation. The article considers the design of a specialized product for sports nutrition based on secondary dairy raw materials using sunflower flour. It was found that the application from 7.5 to 20 % of sunflower flour in a mixture of skim milk and buttermilk will significantly improve the macro- and micronutrient composition of the product.

Organoleptic characteristics research of a specialized product for sports nutrition

Submitted by red on Sat, 11/06/2022 - 20:19

The article considers the component composition of the specialized product for sport nutrition influences on its organoleptic parameters. The influence of sunflower flour amount introduced into the product on its organoleptic characteristics is described, the recommendations for assigning the product to the spoon or drinking type are given, depending on the content of sunflower flour in the product. A comparative analysis of the type of inoculum used on organoleptic parameters is carried out.

Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration

Submitted by red on Thu, 29/10/2020 - 13:35

The article presents studies of nanofiltrate-curd whey concentrate

samples as well as its calculated nutritional and caloric value. It shows the expediency of

using nanofiltrate-curd whey concentrate in the production of functional dairy products.

Improving the Design Efficiency of Mechanical Mixing Machines of Bulk Capacity Vessels

Submitted by red on Fri, 31/07/2020 - 12:59

In the article a comparative assessment of the mixing devices has been carried out, data have been given on the structural materials used in their design. The processes of computer modeling and calculation of the stress state of the mixing machine design using the SolidWorks Simulation application have been described. The design characteristics of the blade type stirrer have been substantiated.

 

 

Development of safety management system elements in the production of carbohydrate-protein product

Submitted by red on Fri, 31/07/2020 - 12:52

The article shows the feasibility of implementing the principles of HACCP in the production of a carbohydrate-protein product based on curd whey concentrate. A risk analysis is carried out in the production of a carbohydrate-protein product, the potential sources of hazardous factors are substantiated. It was established that the most severe consequences can be observed from the presence of pathogenic microorganisms, mycotoxins, toxic elements (lead, arsenic, cadmium, mercury), pesticides and radionuclides in the product.

The rationale for the use of rosebay willowherb (chamaenerion angustifolium) in the production of dairy products

Submitted by red on Fri, 31/07/2020 - 12:48

The article is devoted to the rationale for the use of water-based rosebay willowherb extract in canned milk technology in order to increase nutritional value. The article presents the data on the nutrient composition of water-based rosebay willowherb leaves, and calculations of daily requirements for vitamins and minerals when consuming skimmed milk with sugar, produced with the addition of the water-based rosebay willowherb extract.

The influence of water-binding capacity in cereal and legume flour on the properties of fermented milk clot

Submitted by red on Fri, 31/07/2020 - 12:31

The analysis of patent literature in the field of funnel fermented milks production using cereal flour was done. The results of research on the influence of cereal and legume flour on organoleptic and structural-mechanical indicators are presented.

 

 

Gelled dessert products with using fractional components of curd whey

Submitted by red on Fri, 31/07/2020 - 12:28

The possibility of using nanofiltration concentrate of curd whey in the technology of gelled dessert products has been studied. The expediency of using nanofiltration concentrate and vegetable fillers to increase the nutritional and biological value of the gelated product has been shown. Rational proportions of gelatin and vegetable fillers have been established, and their influence on the quality indicators of the finished product have been studied. The technological scheme has been developed and technological modes of production have been established.

Investigation of the fermentation process of a creamy chicory bio-product base

Submitted by red on Mon, 27/04/2020 - 10:51

The article describes the study of the fermentation process of a creamy chicory bio-product base. The authors studied the effect of fermentation time by various biological objects and the amount of chicory on titratable acidity, the change in the cellular concentration of lactic acid microorganisms and bifidobacteria in the fermentation process, as well as on organoleptic characteristics. Based on the results analysis of experimental studies in the fermentation process, it was found that the most optimal mass fraction of chicory is 4% in the bio-product.

Designing a creamy-chicory base of a bio-product for personalized nutrition within the FoodNet market

Submitted by red on Mon, 27/04/2020 - 10:48

The article describes the study about the effect of chicory on the chemical composition, titratable and active acidity, as well as on the organoleptic characteristics of a creamy chicory base (hereinafter referred to as CCB) in order to construct a basis for a bio-product for personalized nutrition. In addition, the amino acid rate of the investigated variants of CCB was determined. It was established that CCB 2, in which the mass fraction of chicory was 4.0%, has the best indexes.

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