Milk is one of the main products of the consumer basket, a source of nutrients, and has specific characteristics due to its chemical and microbiological composition. Falsification of dairy products ...against the background of an increase in production cost dictates the need for quality control and sanitary and epidemiological supervision in the framework of protecting consumer rights and human well-being.
of the work is a comparative assessment of the results of laboratory studies of milk sold in retail of the Kemerovo Region (Kuzbass) during detection of falsification.
. In this work, using capillary electrophoresis, chromatography, voltammetry, spectrophotometric and titrimetric methods, the organoleptic parameters, fatty acid composition of cow's milk fat, mass fraction of fatty acid versus total fatty acids, the presence of vegetable fats in the fat phase, the ratio of the mass fractions of methyl fatty acid esters, acidity, mass fraction of dry skim milk residue (DSMR), density, phosphatase presence, mass fraction of fat, protein, purity group, presence of starch, soda, preservatives, the level of pesticides, aflatoxin M1, presence of antibiotics (penicillin, streptomycin and tetracycline group), microbiological indicators (total plate count, colifoms, pathogenic microorganisms, including salmonella, S. aureus, L. monocytogenes). The objects of research were coded samples of drinking pasteurized milk with various fat content, manufactured by enterprises of the Kemerovo Region, Moscow Region, Kazakhstan, Altai Territory.
. In total, for 2017-2019, 258 samples of pasteurized drinking milk were studied, of which 11 samples did not meet the requirements of regulatory documents on physical-chemical and organoleptic quality indicators. In 11 rejected samples, the mass fraction of protein was underestimated by 25-50%, the DSMR by 8-13%, the density by 1-2%. In all inappropriate samples, deviations were established in the fatty acid composition of cow's milk fat and the proportion of vegetable fats in the fat phase (the proportion of phytosterols in the total sterol content). Increased acidity was detected in 1 sample. For one sample, the excess of the permissible negative deviation of the net content from the nominal quantity was determined. Thus, over three years, the share of products that do not meet the requirements of regulatory documents in terms of quality indicators, identified during laboratory tests, amounted to 4.3%. There were no inconsistencies with the regulatory requirements regarding the presence of phosphatase, purity group, the presence of starch, soda and preservatives. According to safety indicators (content of toxic elements, pesticides; aflatoxin M1 mycotoxin; absence of antibiotics, microbiological indicators) it was found that all samples met the requirements of Technical Regulations of the Customs Union 021/2011 "On food safety". Violation of the requirements for information on labeling was established for 15% of tested samples of dairy products.
. According to the results of the control and supervision measures in 2017-2019, 11 milk samples were rejected. At the same time, inconsistencies regarding mandatory labeling requirements were detected in 15% of samples, exceeding permissible negative deviations from the nominal volume was found in 0.3% of samples. Non-compliance for a number of indicators (density, acidity, etc.) was found in 4.3% of samples. There were no inconsistencies with the requirements of Technical Regulations of the Customs Union 021/2011 "On food safety".
The paper presents the results of studying the extraction process in the technology of distilled drinks production at the stage of their aging with the use of oak chips, which reduces the duration of ...the technological process and reduces technological losses. At the engineering center "FOOD ENGINEERING" of Kemerovo State University, two extraction methods were selected for studying: 1) using a batch extractor for the "solid - liquid" system with exposure to oxygen, and 2) extraction based on the effects of microwave radiation. A comparative analysis of these processing methods has shown that the method of exposure to oxygen is more effective, taking into account the increase in optical density. The degree of oak chip charring was found to affect the color of the product significantly. Microwave radiation contributes to a more intensive accumulation of polyphenols, especially while using the chips with strong charring. When exposed to oxygen, the degree of charring had little influence on the content of polyphenols; still, exposure to oxygen intensified the process of phenolic compound extraction. The content of extractive solid compounds is higher in the samples exposed to oxygen and microwave radiation compared to the control sample, with little difference between different varieties of oak chips. In this regard, it has been planned to conduct further studies of the joint effect of these intensification methods on the extraction process.
Soft drinks are widely used and have steady demand. The content of beverages includes food colours and flavourings of different origins. Currently, consumers prefer drinks that contain natural raw ...materials. The purpose of this study is to analyze the product range and informational identification of the naturalness of food colours and flavourings declared by the producers of soft drinks presented by the domestic food retailers. The study objects are 48 soft drinks of various brands sold in the Lenta retail chain. When performing research, methods of analysis and systematization were used. The study of food colours and flavourings contained in soft drinks was based on the method of observation and content analysis. As a result of this study, information about ingredients indicated on the labels of soft drinks from the product range of the Lenta retail chain was researched. When studying the labels, special attention was paid to the presence or absence of food colours and flavourings in the sold beverages as well as whether these ingredients are natural. Depending on the presence of colours and/or flavourings in the beverage, the structure calculation of the soft drinks range was made. It was found that a great part of the Lenta assortment includes soft drinks that are coloured with one or more natural food colours (48 %), as well as soft drinks that do not contain food colours (25 %). Synthetic food colours are found in 21 % of beverages; soft drinks containing natural and synthetic colours make up 6 % of the range. It is revealed that there is no uniformity of information about the flavouring used in the labelling of soft drinks, consequently it makes difficult for the consumer to choose the product. Attained results can have practical implementation. The product range formation of domestic soft drinks of adequate quality helps to increase the competitiveness of Russian brands, reduce the consumer health risk, and meet consumer demand for quality products.
The lack of micronutrients in the diet of the population affects the growth of alimentary-dependent diseases, affects the preservation of health and active longevity. One of the most effective ...methods of preventing micronutrient insufficiency is the enrichment of mass-consumption food products with vitamin and mineral premixes. Additionally, it is recommended to enrich the missing micronutrients to the level corresponding to the physiological needs of the body with mass-use products, which can include flour confectionery products, in particular cookies. The main factors shaping the quality of finished enriched products are raw materials and production technology. A special role in the application of premixes for flour products is assigned to the mixing process, because when mixing the premix with flour, its uniform distribution must occur throughout the entire volume of the mixture to obtain high-quality finished products with a guaranteed content of vitamins and minerals declared in the premix. Development of recipes and selection of technological parameters of mixing are relevant for the practical implementation of results in industrial production. For this purpose, studies have been conducted to obtain a homogeneous flour mixture consisting of wheat flour and vitamin-mineral premix on a drum mixer. The obtained data allowed us to determine the rational parameters of mixing the initial ingredients, which produce an enriched flour mixture with the specified quality indicators. The numerical values of quality indicators were processed using multiple regression methods, on the basis of which a regression model was obtained describing the quality of a flour-enriched mixture (with a high degree of accuracy) depending on the technological parameters of mixing a drum mixer.
Currently, the food market is replenished with new types of specialized food products intended for feeding certain categories of the population, including athletes. In the context of the dynamic ...development of sports, issues relating to the scientific substantiation and development of functional foods that meet the increasing needs of modern man are of particular relevance. This article noted the relevance of the topic, reviewed the range of sports nutrition products, presented an analysis of marketing information data obtained from the study, identified factors affecting the choice of this category of products by the target audience, which is necessary to form a rational range of sports nutrition products in the consumer market. Kemerovo.
The article analyzes the improvement of the quality of enriched cookies to meet the expectations of consumers. This paper shows the application of QFD methodology for a new type of enriched flour ...confectionery. The analysis allowed to determine the relationship between consumer expectations and technical characteristics of the new product, to prioritize physical and chemical indicators that determine the functional orientation of the product, to identify the most important criteria for consumers. The matrix of consumer requirements, which allows to predict the improvement of the quality of the new product. The results allowed to determine the direction of improving the quality of enriched cookies, to form a range of consumer properties. The results were tested in the production conditions of the enterprise of the Kemerovo region.
Abstract
The effect of polyaniline additives on the dielectric and piezoelectric properties of a composite based on a multi-component system of sodium-potassium niobate was studied in the paper. The ...behavior of dielectric characteristics, electromechanical and piezoelectric properties of the system was studied. The critical concentration of polyaniline influencing the formation of an electromechanical connection between ferroactive inclusions and piezoelectric properties was determined.
The development of the production of functional products based on plant materials is the most important scientific direction, based on modern physiological ideas about adaptation, homeostasis, the ...provisions of biological cybernetics and the theory of functional nutrition. From the point of view of the biochemistry of nutrition, the human body needs, in addition to vitamins and minerals, an extensive set of other compounds that have a diverse physiological effect on it. The main part of toxins during environmental pollution passes from the blood into the extracellular and then the intracellular space of human organs and tissues. If the changes they cause are not yet irreversible, in this case some medicinal plants with endoecological effects can help. The article presents an analysis of the chemical composition of plant raw materials of the Far Eastern region. The assessment of quality characteristics, chemical composition and safety indicators of certain types of plant materials is given. According to the results of research, it was established that freshly harvested wild fruit and berry raw materials have a high moisture content (79-84%). In wild berries, the content of pectic substances was in the range of 0.66 - 1.72%. the highest amount of vitamin C is found in actinidia colomicta 112.3 mg / 100 g, Chinese magnolia vine 136.3 mg / 100 g and rosehip 166.3 mg / 100 g, the lowest amount of ash is 44.9 mg / 100 g Analyzed medicinal and technical raw materials are also quite rich in biologically active substances. All investigated types of raw materials can be used in the production of functional products.
Forest resources are concerned as renewable natural biological resources. Wood is the main type of forest operation products. Non-timber and food forest resources are also valuable. The article ...presents an overview of food forest resources of Far Eastern Federal District, such as wild berry, walnut raw materials and pharmaceuticals, and the main ways of its using in industrial production. Article shows food forest resources harvest by types. The main share of it contains mushrooms and berries. Food forest resources harvesting and processing are advanced direction in environmental management, which can stimulate the development of new production organization approaches in related spheres: food, processing and agro-industrial industries.
Using of secondary raw material resources from the oil and fat industry enterprises for new foodstuff development is an important task giving the chance of products range expansion, which are ...enriched in many indispensable components. The compliance with quality analysis of oilcakes from several types of olive raw materials, traditional and non-traditional for Russia, to fundamental technical requirements of the normative documents of the Russian Federation, determination of the list of quality and safety indicators of the oilcakes and reasons for the ways of processing them into food became the research purposes. Objects of researches were the oilcakes received in the conditions of specialized enterprises of Altai Krai from the appropriate types of olive raw materials. They are oilcakes made from: Siberian cedar pine kernels, walnut kernels, seeds of Cucurbita pepo, sesame seeds, black cumin seeds, flax seeds, milk thistle seeds, amaranth seeds. By research results, the list and standards of the regulated organoleptic and physical and chemical quality indicator of olive cakes are set; the permissible level of safety indices are justified and the conditional gradation on the prevailing macrocomponents defining the oilcakes nutrition value, their technological properties and the food use potential areas is recommended: 1) the composition is dominated by «proteins and lipids» (oilcakes from sesame seeds and pine nuts kernel) - mayonnaise, dairy and vegetable products; 2) «proteins and carbohydrates» (oilcake from amaranth and pumpkin seeds and oilcake from walnuts kernel) - dairy, vegetable, meat and cereal products, sugary and flour confectionery, food concentrates; 3) «proteins and alimentary fiber» (oilcake from milk thistle and flax) - bakery and flour confectionery.
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