Krasnodar Research Institute of Agricultural Products Storage and Processing
Author list of organization
List of articles written by the authors of the organization
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FEEDING CONCENTRATES AND PREMIXES FOR CATTLES
06.00.00 Agricultural sciences
DescriptionThe article gives an overview of the current developments of scientists of the Russian Federation in the field of production of feed concentrates and premixes for cattle. A critical analysis of feed concentrates and premixes of preventive and compensatory action for the control of mycotoxicoses was carried out, and their brief characteristics were given. The characteristic of biologically active substances and fillers, declared in the recipes of feed concentrates and premixes, is given. It is shown that the alternative to existing feed concentrates and premixes on the market is vitamin-mineral fodder concentrate "Tetra +", developed by the authors. Based on the analysis, a conclusion was made about the relevance of studies to identify the effectiveness of vitamin-mineral fodder concentrate "Tetra +" in livestock
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Description
The article presents a comparative assessment and peculiarities of nuclear magnetic relaxation characteristics of rapeseed and sunflower lecithin. It was established, that lecithin’s nuclear magnetic relaxation characteristics, namely, protons’ spin-spin relaxation time and amplitudes of nuclear magnetic relaxation signals of lecithin components, depend on content of oil’s fat acids and phospholipids, contained in the lecithin. Comparative assessment of protons’ spin-spin relaxation time of rapeseed and sunflower lecithin components showed, that for their identification protons’ spin-spin relaxation time of the lecithin’ first component at 40°C and 60°C temperature, when differences in values of protons’ spin-spin relaxation time of the sunflower and rapeseed lecithin’ first component are most obvious, should be used as an analytical parameter. Comparative assessment of amplitudes of proton’s NMR signals of sunflower and rapeseed lecithin components showed, that relations, established earlier for sunflower lecithin between mass share of phospholipids (substances insoluble in acetone) and the sum of amplitudes of proton’s NMR signals of the third and fourth components, cannot be applied to rapeseed lecithin; that is for the development of an express method for determination of mass share of substances insoluble in acetone (phospholipids) in rapeseed lecithin, it is necessary to carry out additional research with the purpose of clarifying the mentioned relations
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RESEARCH OF QUALITY, SAFETY AND CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES OF FOOD RED BEET
DescriptionThe article presents results of research of quality, safety and content of biologically active substances of food red beet roots of Bordo 237 variety, grown in the Krasnodar region in 2014. On the basis of the research carried out it was established, that there are carbohydrates, proteins, organic acids and mineral substances in the food red beet roots of Bordo 237 variety. Food red beet roots are a source of dietary fibers (pectin, protopectin, hemicelluloses and cellulose), possessing antitoxic, antioxidant, radiation protective, cholesterol-lowering and lipid correcting qualities, and also a source of vitamins C, B9 (folic acid) and P-active substances, possessing antioxidant properties. Due to high content in food red beet of a complex of microelements – iron, zinc, manganese and copper, and a complex of macro elements – potassium and magnesium, it can be recommended for prophylaxis and treatment of hypertension, atherosclerosis and other diseases of heart and vascular system, and for prophylaxis of iron-deficiency anemia. Thus, the research of quality, safety and content of biologically active substances showed that food red beet roots of Bordo 237 variety are a high quality component ingredient for creation of food products of specialized and functional purpose
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APPLICATION OF EMF SHF IN PROCESSING TECHNOLOGIES FOR VEGETABLE MATERIAL AND SECONDARY RESOURCES
DescriptionThe article analyzes the proprietary methods of processing of vegetable raw materials and secondary resources with the use of electromagnetic fields (EMF SHF). Analysis of the database of Rospatent World Intellectual Property Organization led to the conclusion that EMF SHF used in the processing of vegetable raw materials in the following processes: drying, reduction of microbial contamination (decontamination), juice production and extraction. It is established that the application of EMF SHF is the most effective in preparation for drying a plant raw material and not directly at the stage of drying, thus reducing the loss of heat-labile active compound in the drying process, and therefore obtain a finished product of higher quality and nutritional value. The patented methods of extraction of vegetable raw materials extraction process performed that extracting directly EMF SHF does not allow pre-hold inactivate enzymes contained in the raw material and lead to undesirable oxidative and hydrolytic processes, and hence a decrease in the yield of extractable substances in the extract and the deterioration of its quality . Therefore, as in the case of drying plant material, EMF SHF can be more effectively used in preparation for an extraction process. Based on the analysis, it was concluded that the relevance of developments in the field of technologies of processing of vegetable raw materials and secondary resources using EMF SHF at the stage of their preparation for such basic processes - drying, extraction, etc.
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06.00.00 Agricultural sciences
DescriptionThe results of the work experience carried out in the poultry breeding farm of Limited Liability Company «Incubator-poultry plant Pervomaiskaja» on the effect of the multifunctional feed additive «Tetra+» on productivity of males and laying hens in the production of broiler chickens. It is found that males experimental group receiving the feed additive in the diet «Tetra+» have better blood serum biochemical indices in comparison with the control group cockerels. This indicates that the feed additive «Tetra+» shows the properties to improve liver function and decreased intoxication of male manufacturers. It was revealed, that in the experimental group increased divorce figures, while the control group of males producing hatchability is reduced, and the end of observation of this indicator of the trend towards recovery is not evident. It recorded the highest percentage yield of hatching eggs from hens of the experimental group, while the control group showed a tendency to reduce this figure. Thus it may be noted that the use of a multifunctional feed additive "Tetra +" when feeding cocks and hens can improve productivity, reduce bird deaths and to strengthen the protective function of the body of birds
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Description
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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FOOD SUPPLEMENTS BASED ON VEGETABLE RAW MATERIALS IN THE PRODUCTION OF BAKED GOODS AND PASTRIES
DescriptionThe 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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CHARACTERISTIC AND FEATURES OF MODERN TOPINAMBUR VARIETIES
DescriptionThe article lists the characteristic and scrutinizes features of modern topinambur varieties. Data, characterizing acres in crops and crop yield abroad and in Russian Federation, are analyzed. Classification traits of topinambur varieties, included in the state register of selection achievements, are studied. Data on crop yield, duration of vegetative period, composition of carbohydrate complex, content of vitamins, macro- and microelements are systematized. The article studies most popular foreign topinambur varieties. The carried out analysis of scientific sources on agrobiological properties and chemical composition of topinambur varieties allowed choosing varieties, which are the most promising for industrial processing
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APPLICATION OF LECITHIN IN BAKERY PRODUCTS MANUFACTURE
DescriptionThe article shows using plant phospholipids (lecithin) in the manufacture of bakery products. The article analyzes the patented ways of using phospholipids products (lecithin) in the production of bakery products in Russia and abroad. Patent search was conducted over the period from 1935 to 2015 on databases of patent offices of the United States, Japan and the European Patent Organisation. Conducted analysis led to the conclusion about the widespread use of phospholipids in bakery products. It was determined that generally there are used lecithins derived from sunflower, soybean and peanut oil, but the lecithins obtained from rapeseed oil production which are significant not only in Russia, but also abroad, are not used. Due to this, there were made conclusions about scientific and practical interest to study effectiveness of lecithin derived from rapeseed oil, to improve the quality, nutritional value and longer preservation of freshness of bakery products
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ANTIOXIDANT ACTIVITY OF FOOD ADDITIVES DERIVED FROM SECONDARY PLANT RESOURCES
DescriptionThe accumulation of free radicals in the human body in excessive quantities is one of the reasons that are known to cause many dangerous diseases and aging. To reduce the negative impact of free radicals to the body is possible through regular consumption of food products enriched with nutritional and dietary supplements containing natural antioxidants such as phenolic compounds, vitamin C, vitamin E and β – carotene. Scientists of federal state budgetary scientific institution "Krasnodar research Institute of storage and processing of agricultural products" have developed a technology for production of food additives from secondary materials generated during the processing of apples and pumpkins. The article presents data characterizing the antioxidant and antiradical activity of food additives derived from secondary plant resources developed and known technology. It is established that the antioxidant activity determined by the amperometric method, and the antioxidant (antiradical) activity, determined by DPPH method, supplements, "Powder apple" and " Powder pumpkin" obtained by the developed technology, is almost 1.5 times higher in comparison with antioxidant and antiradical activity of food additives, obtained by known technologies, because of higher content of antioxidants in the developed supplements. It has been established that the expression of antioxidants and anti-radical activity of food supplements obtained from secondary resources on the developed technologies, can be positioned in a number of (descending): "Powder from the seeds of grapes" → "Apple powder" → " Pumpkin powder"