name
Sokol Natalya Viktorovna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
• Kuban State Agrarian University
доцент
Research interests
технология хлебопечения и повышение пищевой ценности хлеба
Web site url
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Current rating (overall rating of articles)
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TOP5 co-authors
Articles count: 10
Сформировать список работ, опубликованных в Научном журнале КубГАУ
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STUDY OF MOISTURE CONDITION IN DOUGH WITH CRYOPROTECTORS BY MEANS OF NUCLEAR-MAGNETIC RESONANCE
Description
There were presented the results of researches of pectin influence as a cryoprotector on rheological properties of dough and physical-chemical indexes of bread quality in the article. We have also obtained the results which allow recommending pectin in the technology of bread producing from frozen semi-finished foods
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Description
In article the opportunity of application of a pectinaceous extract from fruits of a hawthorn in manufacture of bread is examined with the purpose of increase of its biological value and expansion of assortment of functional products.
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HOW TO MAKE A SIMPLE PRODUCT FUNCTIONAL
Description
It is important to concern to the level of different nutrients supply more attentively to support organism’s efficiency in these conditions. Hence there is a growing popularity of functional products of nutrition and biologically active food additives. This article considers the main principles and criteria of functional products creation and modern condition of functional products nutrition market analysis is given as well.
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ENRICHMENT OF BREAD WITH BIOACTIVE SUBSTANCES OF PROPHYLACTIC PURPOSE
Description
There were shown the possibilities of the use of pectin extract from fruits of fodder water-melons as a bioactive addition for enriching of flour and bread production of the functional purpose. There were determined the qualitative characteristics of pectin extract: the total content of pectin 1,2%, complex-forming ability Рв2+292,7 mg / g confirming its technological importance as a radioprotector and detoxicant in the production of functional products. There was stated the positive influence of the pectin extract on physical properties of dough and quality of bread. The use of pectin extract as an enriching addition will allow extending the line of bakery products of the prophylactic purpose, because it is connected with the necessity of the correction of different type of deficit of micronutrients in the organism of a modern man. The consumption of such bread will allow satisfying the day's norm of consumption in macro- and micro nutrients and will assist to extract the ions of heavy and radioactive metals from an organism
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TECHNOLOGICAL SOLUTIONS FOR INCREASED RESISTANCE OF RICE BRAN DURING STORAGE
Description
The article provides research findings on changes in quality indicators of rice bran during storage. Efficient conditions for quality stabilization have been developed
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TECHNOLOGY AND APPLICATION OF POWDERED FOOD ADDITIVES FROM VEGETABLE RAW MATERIALS
Description
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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