This article provides additional clarification on scientific recommendations for the production of high-quality baby food products and for improving their quality and safety. Based on an analysis of the baby food market structure and the range of products created and manufactured in the Republic of Belarus, guided by quality and safety requirements and data from baby food product testing protocols, proposals are formulated regarding the need to develop a EAEU technical regulation “On the Safety of Baby Food Products” and the technological modernization of production facilities, as well as the development of technologies and formulas for the production of high-quality and safe baby food.
This study assesses the potential of cocoa shell powder as a functional ingredient and identifies rational conditions for its use in the production of various food products. Potential applications for cocoa shell powder in various food products, including cookies, ice cream, butter, condensed milk, cocoa drinks with milk, yogurts, and hazelnut and peanut butters, have been identified.
A scientifically based methodology for assessing the health-preserving aspect of food product sustainability as a commodity characteristic is proposed. This characteristic reflects a product’s ability to retain its nutritional value, quality, and safety during shelf life and consumption, thereby satisfying the body’s physiological needs. A calculation model for the integrated indicator (index) of the health-preserving aspect of food product sustainability (Uh) has been developed. The methodology has been tested using experimental data obtained in a study of chopped beef patties: a control sample and samples with the addition of 20 % carrot, 20 % cabbage, and 30 % pumpkin puree. An expert scale of weighting coefficients is proposed for the calculation. A comprehensive interpretation of the results is carried out based on the obtained Uh values. The results of the study can be used to develop regulatory and methodological documents for assessing the quality and sustainability of products in the social catering system. The methodology was developed as a tool for the «Training» (feedback) stage within the framework of the inter-industry technological cycle «Standard – Implementation – Training».
The article presents an analysis of the consumption of various food products by patients with arterial hypertension (AH) and their diets in terms of the content of macro- and microelements, vitamins, and nutrients that affect the condition of the cardiovascular system. A survey of 115 patients with AH was conducted to identify the most frequently consumed foods and the frequency of their intake. The results of the study showed that the patients’ diets were characterized by nutritional imbalance: reduced intake of proteins and polyunsaturated fatty acids, as well as deficiencies in vitamins (B1, B2, A, C, PP) and macroelements (magnesium, calcium, potassium, zinc). At the same time, excessive consumption of fats and carbohydrates was observed. These findings indicate the need to adjust the diets of patients with AH in order to optimize the nutrient composition and prevent disease complications.
The article examines the essence and importance of personal subsidiary farms of the population, procurement and processing structures of consumer cooperatives, their role and importance in the modern economy of the republic, interaction with each other, and also substantiates the need for state support.
Quality characteristics and microbiological stability of rye sourdoughs are directly dependent on the metabolic activity of the microbial strains used. Within the framework of the import substitution strategy, the search for and implementation of new domestic lactic acid bacteria cultures with high biotechnological potential is a highly relevant direction. The article presents a comprehensive evaluation of five locally selected lactic acid bacteria consortia as part of compositions with yeast for the propagation of thick rye sourdough. It was established that the developed compositions form stable microbial associations and contribute to the formation of a harmonious organoleptic profile.
The article presents the results of the development and scientific substantiation of technological methods for the production of cooked sausage products with reduced sodium chloride content possessing dietary preventive properties. The technological solution consists in the introduction of plant-based ingredients (amaranth and flaxseed flour, phytocomplexes) into the formulation and the establishment of rational parameters for the preparation of meat mince systems. A comprehensive study of the quality characteristics of the finished product, including the analysis of chemical composition, assessment of biological value and physiological testing, allowed the developed products to be classified as functional food products. This substantiates the possibility of positioning them as products exerting a beneficial effect on the human body with systematic consumption.
The results of studies on determination of functional and technological properties (water-binding, water-retaining and fat-retaining properties) and structural and mechanical properties (ultimate shear stress, specific cutting force, adhesive stress, modulus of elasticity and ratio of elastic and plastic deformation) for pork by-products (liver, heart, brains, kidneys, lungs, stomach, cheek, ears, legs, skin) are presented, and their comparative analysis with pork (hip part) was also carried out.
This article describes the results of a study of the physicochemical properties of a potato starch suspension formed during the production of dry mashed potatoes and its evaluation against key standardized contaminant parameters. Methods for reducing suspended solids and purifying this suspension are substantiated. The resulting fractions after processing the suspension are studied, and recommendations for their use are provided. Based on the results of the study, an improved equipment and process flow diagram for the production of dry mashed potatoes through the processing of potato starch suspensions has been developed.
Extrusion molding is one of the key stages in the production of pasta products, determining their structural and mechanical properties, quality, and energy efficiency of the technological process. This study investigates the influence of the main technological and operating parameters—dough moisture content, pressing barrel temperature, and screw rotation speed—on pasta press productivity, specific energy consumption, and the quality of finished products when using converging–diverging inserts in the pre-die space and die wells.
Experimental studies were carried out on a laboratory pasta press equipped with a system of measuring and control instruments and computerized process parameter monitoring. Premium-grade wheat flour and water complying with current regulatory standards were used as raw materials.
It was shown that the optimal dough moisture content is 30–32 %, at which minimal dry matter losses during cooking, maximum productivity, and the lowest specific energy consumption are achieved. The optimal screw rotation speed lies in the range of 2,4–2,7 rpm, providing the best combination of productivity and product quality. The optimal pressing barrel temperature is 50–55 °C, at which energy consumption is reduced and the structural integrity of pasta products is improved.
The effect of hydrothermal treatment modes (cold conditioning) on the yield and fractional composition of the products of varietal grinding of buckwheat groats was investigated. It is established that the grain moisture factor is statistically significant and determines the flour yield. The optimal humidity range of 13–14 % ensures a maximum yield of 71-73 % high-grade flour (the almost achieved figure is 72.44 %, taking into account losses). A regression model of the dependence of flour yield on grain moisture (R2 = 0.75) has been developed. The main contribution to the flour yield is made by the 1st grinding (20.43 %) and 1st grinding (16.80 %) grinding systems. The technology allows stable production of 26.6–28.5 % of bran enriched with fiber and biologically active substances. The results obtained confirm the effectiveness of soft GTO modes for varietal grinding of sprouted buckwheat and can be used in the development of technologies for the production of functional gluten-free flour and products based on it with improved technological and consumer properties.
