The article examines the evolution of leasing relations in different countries, as well as Russia and Belarus. The main aspects of their essence and application, as well as the role of leasing in the development of the food industry are considered. Particular attention is paid to the process of formation and use of financial resources of enterprises for the purchase of equipment.
The article presents the results of a study of consumer choice in terms of cereal bars, for this purpose a questionnaire was compiled to assess the preferences of the population in relation to new products and a survey of residents of the Republic of Belarus was conducted. The survey results have been processed and presented in the form of graphic material with an explanation.
The study analyzed the quality characteristics of green buckwheat flour and obtained gluten-free muffin samples based on it. They were assessed by organoleptic and physicochemical parameters, as well as by the rheological properties of the crumb. The experiment showed that to optimize the quality of gluten-free products, it is necessary to include hydrocolloids, stabilizers and structure formers that compensate for the absence of gluten. Such components can be pumpkin and chokeberry powder, which contain pectin substances. It was found that the optimal values ??of density (0.46 g / cm3 or less) and point assessment of the quality of finished products (49.5 points) are achieved with a pumpkin powder amount of 9.0-9.7% and a chokeberry powder amount of 6.3-7.9%.
Studies of the possibility of producing flour confectionery products with a differentiated content of the main nutrients in terms of carbohydrate profile included: studying the market for carbohydrate-containing raw components available for use to replace sugar in flour confectionery recipes; analysis of regulatory documentation regulating the use of sucrose substitutes in the production of confectionery products, and determination of the dosages of sweeteners permitted by TR CU 029/2012 for use in the production of flour confectionery; analysis of characteristics and quality attributes of sweeteners and excipients used in the studies versus sucrose. Based on the results obtained, samples of low-calorie bulk sweeteners and high-intensity sweeteners in combination with various excipients are proposed for use; recipe compositions of soft sand-extraction biscuits are calculated with sugar replacement with the offered raw ingredients. Analysis of quality indicators of test semi-finished products and baked samples of pastry-and-cut cookies with sugar replacement in the recipe composition was carried out. The most promising versions of low-calorie bulk sweeteners and high-intensity sweeteners in combination with fillers for sugar replacement in the formula of flour confectionery products with differentiated content of main nutrients in carbohydrate profile are determined.
The results of studies of the chemical composition of apples, zoned in the Republic of Belarus are given. The optimization of the processing process of apples was carried out using the Statgraphics18 program. It was established that the theoretical output of mashed amounted to 91,1 % at a treatment temperature of 101,3 °C and a duration of 12 minutes. As a result of the processing of apples of different pomological varieties, the actual output of puree amounted to from 89,8 % to 90,2 % with the content of soluble dry substances 9,6-11,8 %.
Modern animal husbandry is faced with the need to ensure physiologically sound and cost-effective animal feeding. With limited access to traditional feed resources, the use of agricultural by-products such as raw beer dregs, beet pulp, and post-alcohol by-products is becoming increasingly important. These products, which were previously limited in use or disposed of, have high nutritional value and can significantly improve the efficiency of feed production.
The article discusses possible ways to use the aforementioned waste in animal feed formulations, which not only helps to dispose of organic waste with minimal environmental impact, but also reduces the cost of animal feed. The article also emphasizes the improvement of animal digestion and nutrient absorption due to the high content of fiber, protein, and yeast components.
Pasta products were obtained in extrusion units with controlled dough flow, which exhibit enhanced quality characteristics. Pasta made from premium-grade soft wheat flour with inserts demonstrates higher quality indicators compared to products without the use of inserts. They have a smoother surface, a glassy fracture, lower moisture and acidity, retain their shape better after cooking, and lose fewer dry substances. However, they require a longer cooking time, which indicates a denser structure of the pasta.
Pasta with improved quality characteristics was obtained using a new design of an optimally configured extrusion unit: the internal configuration of the pre-matrix chamber is made in the form of a confuser-diffuser insert, where the confuser is connected to the screw chamber, and the diffuser is connected to the forming holes of the matrix. This implements a mechanism for utilizing the pre- matrix space for preliminary compaction, plasticization, and dough heating. To optimize the matrix design, confuser-diffuser inserts were also installed in its chambers, which allowed for the alignment and stabilization of the dough flow.
Information is provided on the current state of the flax growing industry in Belarus. The main features of the development of Belarusian and Russian production and processing of oil flax in terms of the main producers in recent years are studied and analyzed.
The aim of this work was to identify effective natural antioxidants (AO) for stabilizing flaxseed oil (FO), which is characterized by a high content of α-linolenic acid (omega-3 fatty acid). Under conditions of accelerated oxidation at 100 °C, the values of the induction period and the efficiency of FO oxidation inhibition (stabilization factor F) were determined in the presence of additives of 0.02 wt. % of 26 natural phenolic compounds, as well as some known synthetic AO for comparison. The most effective AO were identified: gallic and caffeic acids, fraxetin, gossypol (F = 1.97–2.58). The AO activity of fraxetine, gallic and caffeic acids does not statistically significantly differ from the synthetic AO propyl gallate and ascorbyl palmitate and significantly exceeds the AO activity of butylated hydroxytoluene.The second group of natural AO, including sinapic acid, esculetin, and quercetin, showed lower efficiency in FO (F = 1.40–1.52). Other hydroxylated derivatives of benzoic and cinnamic acids, as well as coumarin, dicoumarol, curcumin and resveratrol showed low or no AO activity in FO. It was shown that the use of compositions of ascorbyl palmitate and natural phenolic AO, such as gallic acid, caffeic acid and fraxetine, allows to effectively inhibit FO oxidation, significantly increasing the stabilization factor (up to 3.77–4.18).
Brewing companies strive to produce high-quality beer in order to stand out in a competitive market. Improving the brewing properties of malt from winter barley can give brewers additional advantages and opportunities to create unique and high-quality products. To improve the properties of barley used in malt production, work is underway on the breeding of barley varieties, as well as on finding ways to influence the malting process. To obtain malt with improved quality characteristics, a search is underway to identify approaches to its production: improving the equipment used, changing the technological parameters of the malting process, the influence of chemical and physical methods of exposure, the use of auxiliary means, etc.
Malt properties can be improved by intensifying the malting process, directing methods to accelerate and increase malt production efficiency. This makes it possible to reduce malt production time, reduce energy costs, increase malt yield and improve its quality, increase productivity, etc. The addition of enzyme preparations increases the activity of enzymes in barley and stimulates the germination process. The use of special strains of microorganisms improves malt quality and accelerates the malting process.
In this paper, studies have been conducted to study the effect of the enzyme preparation Laminex Max Flow 4G on the quality of brewing malt produced from winter barley.
Nutrition ecology is an interdisciplinary scientific field that encompasses issues such as overall food quality, food prices, ecological balances, the impact of food systems on the climate, as well as agricultural, environmental, and consumer policy. Nutrition ecology includes all aspects of the food chain: production, storage, transportation, processing, trade, consumption of food products, and the disposal of food waste. In nutrition ecology, four key dimensions are distinguished: health, environment, society, and economy. The rise of industrial agriculture and large-scale livestock production has led to certain negative impacts on human health and the environment. The quality of food is largely determined by the quality of the environment. In turn, the environment is influenced by regional and national dietary patterns.
