Search

The objective of this work was to optimize the formulation of apple jellies enriched with 3 g/100 g of dietary fibre and to compare them with commercial apple jams in terms of structural and organoleptic properties. With that aim, a fibre mix with one part of psyllium and three parts of other fibre variety (apple, bamboo or wheat) was added to apple jelly, and the rheological, mechanical and sensory properties, as well as colour and syneresis (water loss) of the samples at different storage times were studied, and compared to two commercial apple jams. Those properties did not suffer significant changes during 30 days of cold storage, meaning that the product was stable. The reduction of psyllium proportion in the fibre mix (from 1:1 to 1:3) reduced the gumminess of the fibre enriched jellies, keeping the syneresis at 0 g/100 g. The jelly enriched with apple and psyllium fibre was the most similar to commercial apple jams in terms of rheological and mechanical properties. Consumers acceptability of fibre enriched jellies was higher than 72%, being the jelly enriched with bamboo and psyllium fibre the closest to a commercial apple jam, which was consumer’s favourite. Fil: Figueroa, Lilian Elisa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina. Universidad Nacional del Sur. Departamento de Ingeniería Química; Argentina

One of the negative trends in current nutrition is an increased consumption of refined foods with a low content of useful nutrients and antioxidants and an abundance of oxidation accelerators. Fruit paste and jelly have a relatively low energy value, compared to other confectionery products. Along with this fact, they also have gel- ling agents and fruit raw materials in their composition, which can classify them as diet food. This paper presents a comprehensive approach to developing a technology for producing fruit jelly with an improved carbohydrate profile. For that, we used viburnum and orange puree, a valuable natural plant material, as a source of carbohydrates, and fructose, as a sugar substitute. The qualimetric model created from the tasting data was used to select the optimal proportions of the main ingredients, viburnum and orange puree, as 25:75 and 75:25. The comparative assessment of antioxidant capacity (AOC) showed that the sample with the 75:25 ratio of viburnum to orange puree had an AOC of 22.33 μmol TEq/g. It was twice as high as AOC of the 25:75 ratio sample. With a glycaemic index of 29.2, this fruit jelly can be recommended as a diet food with preventative properties.

Однією з актуальних проблем сучасної кондитерської промисловості є розробка ресурсо- і енергозберігаючих технологій виробництва високоякісних мармеладо-пастильних виробів зі збільшеним терміном придатності. Пропонується використання мінеральної харчової добавки “Магнетофуд”, яка володіє високим функціонально-технологічним потенціалом і може як самостійно формувати структурно-механічні властивості желейних мас, так і впливати на гелеутворювач, вступаючи з ним в хімічні і електростатичні взаємодії. Тому, харчова добавка “Магнетофуд” може впливати відразу на кілька технологічних властивостей в харчовій желейної системі: бути стабілізатором, загусником, драглеутворювачем, при цьому покращуючи якість, споживчі властивості і продовжуючи терміни зберігання формового желейного мармеладу. Метою дослідження є покращення структурно-механічних властивостей формового желейного мармеладу шляхом введення харчової добавки “Магнетофуд”. Під час проведення структурно-механічних (в’язкостних і тиксотропних характеристик на ротаційному віскозиметрі Реотест-2, міцності на пенетрометри АР-4/1) досліджень були використані загальноприйняті та стандартні методики. Встановлено, що введення харчової добавки “Магнетофуд” в желейні маси в кількості 0,15 % до маси сировини покращує консистенцію, структуру, міцність і форму: підвищується ступінь структурування і в’язкість желейних мас у всьому діапазоні напруги зсуву (1,5–40 с-1) в 2,9 рази – для мас на агарі і в 1,85 раз – для мас на пектині; сповільнюється вплив температури на ефективну в’язкість желейних мас в середньому на (50–75) Па∙с, а також процеси руйнування в 1,1 рази і прискорюються процеси відновлення желейної структури після припинення механічного впливу на 3,8 %, підвищуючи її здатність до тиксотропії на 7,5 % в желейних масах на агарі і на 6,0 % – на пектині; збільшується міцність студню на агарі на (10–12) %, на пектині – на (7–9) %; зростає швидкість структурування желейних мас на агарі в 1,3–1,7 разів, а на пектині в 1,1–1,6 разів., Development of resource- and energy-saving technologies for the production of high-quality jelly and pastille products with an extended shelf life is one of the most urgent challenges of the modern confectionery industry. It is proposed to use the “Magnetofood” mineral food supplement, which holds a high functional and technological potential and may independently form the structural and mechanical properties of jelly pastes, and also affect the gelling agents, entering into chemical and electrostatic interactions therewith. Therefore, the “Magnetofood” food supplement may influence several technological properties in the food jelly system at once: acting as a stabilizer, a thickener, a gelling agent, while improving the quality, consumer properties and extending the shelf life of molded fruit jelly products. The aim of the study is to improve the structural and mechanical properties of molded fruit jelly products by introducing the “Magnetofood” food supplement. Standard and generally accepted methods were used in the course of structural and mechanical studies (viscosity and thixotropic characteristics on the Reotest-2 rotation viscometer, strength characteristics on the AR-4/1 penetrometers). It has been established that the introduction of the “Magnetofood” food supplement into jelly pastes in the amount of 0.15% of the total weight of raw material improves the consistency, structure, strength and form: the degree of structuring and viscosity of the jelly pastes increases over the entire shear stress range (1.5–40 s-1) 2.9 times for pastes on agar and 1.85 times for pastes on pectin; the temperature effect on the effective viscosity of jelly pastes is slowed down by (50–75) Pa · s on average, destruction processes are also slowed down 1.1 times, and the recovery processes of the jelly structure after the mechanical effect ceases are accelerated by 3.8%, increasing its thixotropic ability by 7.5% in jelly pastes on agar and by 6.0% in jelly pastes on pectin; jelly strength on agar increases by (10–12)%, and by (7–9)% on pectin; the speed of structurization of jelly pastes on agar increases by a factor of 1.3–1.7, and by a factor of 1.1–1.6 on pectin.

The article presents the results of the study of the kinetics of degradation of ascorbic acid (АA in odel jelly during time storage at temperature 4 °С. Jelly samples based on concentrated apple juice and gelatin with a content of 2% and 3% were enriched with AA in the amount of 25, 50 and 75 mg/100 g of the sample. Determination of AA content carried out by galvanostatic coulometric titration. It was found that the content of AA in samples of fruit jelly decreases with increasing storage time. The loss of AA is observed more pronounced in the initial period of storage and is more characteristic of the sample containing 2% gelatin compared with the sample containing 3% gelatin. The mechanism of ascorbic acid degradation is considered as a reaction of its multi-stage oxidation with the dominant stage of oxidation to dehydroascorbic acid. The simulation of the degradation of ascorbic acid in the jelly during storage using the equations of the kinetics of the reaction of zero and first order. The goodness of model fitting to the experimental data was evaluated by adjusted coefficients of determination and the root mean square error. Compared with the zero order, the kinetics of degradation corresponded better to the first-order reaction model for all the studied samples. The reaction rate constant and half-life calculated for a first-order kinetic model are 0.00027 (1 / hour) and 107 days for samples with gelatin content of 2% and, respectively, 0.00015 and 193 days for jelly with a gelatin content of 3%. The obtained values of the first-order reaction rate constants for samples of model jelly correspond to similar values in other food products (juices, drinks, some solid products). The magnitude of the half reaction times allows the residual content of ascorbic acid to be estimated over time. The results are important for the development of technology for ascorbic acid-rich foods.

Na Fakulteti za kmetijstvo in biosistemske vede smo ugotavljali, kako različni dodatki vplivajo na senzorično oceno sadnih želejev. Kot osnovno surovino smo izbrali sadni sok rdečih sadežev, kot dodatke pa tekočo aromo jagode, vanilje, ruma in višnje. V začetku junija 2017 smo izvedli senzorično ocenjevanje, kjer so preskuševalci z uporabo hedonske lestvice ocenili všečnost barve, vonja, okusa, konsistence, razmerja med sladkorjem in kislino ter skupni vtis vzorca. Preskuševalci so se preskusili tudi v prepoznavanju dodatkov. Rezultati senzoričnega ocenjevanja so pokazali, da sta spol in starost preskuševalcev statistično značilno vplivala na oceno všečnosti večine spremljanih parametrov. Najboljšo skupno oceno je prejel vzorec želeja z dodatkom arome jagode, najslabšo pa vzorec brez dodatka. At the Faculty of Agriculture and Life Sciences, we determined how different additives influence the sensory evaluation of fruit jellies. We selected fruit juice of red fruits as the basic raw material, and as additives, we selected liquid aromas, namely aroma of strawberrie, vanilla, rum and sour cherrie. At the beginning of June 2017, we carried out a sensory assessment where the testers assessed the likeability of the colour, odour, taste, consistency, sugar-acid ratio and overall impression using the hedonic scale. The evaluators also tried to identify the additives. The results of the sensory assessment showed that gender and age of the testers had a statistically significant influence on the likeability of the majority of monitored parameters. The highest overall score was obtained by a sample of jelly with a strawberry aroma additive, and the lowest was the sample without additives.

INTRODUCTION Ultrasound in head and neck region is mainly used to evaluate salivary glands, thyroid glands, and cervical lymph nodes. Being a versatile imaging modality, its use can be extended to evaluate maxillofacial region. Buccal mucosa is an important structure in the maxillofacial region as malignancy in this region is on the alarming rise in both developing and developed countries. Diagnosing malignancy at an early stage yields good prognosis. In this study, we discuss: 1) Ultrasound anatomy of buccal mucosa and evaluation techniques. 2) Evaluation of early buccal mucosal cancer on ultrasound. 3) Evaluate the extent of reliability of ultrasound, and its limitations in buccal mucosal cancers.

The article presents the results of the development of a method for the determination of L-ascorbic acid (AA) in model fruit jellies containing gelatin. In the determination of AA, a coulometric method with electrically generated iodine as a titrant in a galvanostatic mode with a current of 2-5 mA was used. As a research object, model fruit jelly with 2% and 3% gelatin content was used. In addition to gelatin, the systems contained apple juice concentrated clarified and potassium sorbate (used as a concerto). The peculiarity of the preliminary preparation of the samples was the stage, which envisaged the melting of the samples before the quantitative determination of AA. In order to assess the suitability of the proposed methodology for the quantitative determination of AA in fruit jelly, a validation evaluation was performed on the following parameters: specificity, linearity and the range of an analytical method, limits of detection and determination, accuracy and reproducibility. Specificity has been studied on standard aqueous solutions of AA. It has been shown that under two conditions: 100% of current output and stoichiometricity of the oxidation reaction with iodine AA, the theoretical slope of the amount of the electrice curve from the analyte concentration with accuracy up to 0.2% coincides with the experimental one. The following parameters were determined: the working area of the technique 4.92-127.6 mg/100 g; limits of the determination 1.62 mg/100 g and quantitation 4.92 mg/100 g. The absence of a systematic error for standard and fruit jelly solutions was evaluated using the "introduced-found" method. Error of recovery did not exceed RSDCorrectness and reproducibility were evaluated by the method of varying the weights at three levels of concentration using three sets at each level. Fischer and Student's criteria, which were used to compare average values, testified to the validity of the indicators of "correctness" and "reproducibility". Comparing the studied parameters, the best results were obtained for fruit jelly with a 2% gelatin content compared to a jelly with a content of 3%. The obtained results testify to the possibility of application of the developed method of determination of ascorbic acid in real food systems.

В работе проведен анализ производства и потребления мармелада; рассмотрены факторы, которые формируют ассортимент и качество овсяного печенья; изучен технологический процесс производства мармелада; дана характеристика методов и объектов, с помощью которых были произведены исследования; исследован ассортимент мармелада; охарактеризован торгово-технологический процесс на предприятии торговли и разработаны направления совершенствования в организации торгово-технологического процесса, произведена оценка экономической эффективности реализации кондитерских изделий в торговом предприятии., In work the analysis of production and consumption of fruit jelly is carried out; factors which form the range and quality of oatmeal cookies are considered; technological process of production of fruit jelly is studied; the characteristic of methods and objects by means of which researches have been made is given; the range of fruit jelly is investigated; trade and technological process at trade enterprise is characterized and the directions of improvement in the organization of trade and technological process are developed, it is made assessment of economic efficiency of realization of confectionery in trade enterprise.

Ascorbic acid has important nutritional characteristics such as high antioxidant potential, preventing diverse damage and diseases in the tissues and the process of aging. Different isomeric forms of the ascorbic acid can be found in nature and each one have different potential antioxidant and different activity pro-vitamin C. This work examined a method to detect and quantify the isomers L-ascorbic acid (LAA) and D-iso-ascorbic acid (DIAA) in jelly fruit. The method showed acceptable selectivity, linearity, repeatability and recovery. DIAA was not found in the analyzed samples, but LAA was found up to 605 mg in 100 g of sample.

Ascorbic acid has important nutritional characteristics such as high antioxidant potential, preventing diverse damage and diseases in the tissues and the process of aging. Different isomeric forms of the ascorbic acid can be found in nature and each one have different potential antioxidant and different activity pro-vitamin C. This work examined a method to detect and quantify the isomers L-ascorbic acid (LAA) and D-iso-ascorbic acid (DIAA) in jelly fruit. The method showed acceptable selectivity, linearity, repeatability and recovery. DIAA was not found in the analyzed samples, but LAA was found up to 605 mg in 100 g of sample.