Volume 2, Nº 3 (2024)

Introduction: The expansion of logistical routes for exported canned dairy products to the Arctic zone and regions with hot climates underscores the need for research aimed at reducing transportation costs and preserving the quality of dairy preserves under extreme temperature conditions. In this regard, product color is an important organoleptic indicator that shapes initial perceptions of quality parameters and is considered one of the markers of spoilage mechanisms in sweetened condensed whole milk (SCWM). Currently, standardized methods for assessing organoleptic indicators, particularly color, are qualitative and subjective, which do not reliably measure the degree of color variation in identical food products. Therefore, digitizing the color indicator of SCWM and correlating it with changes in the food matrix under extreme temperature exposure is a relevant and timely research direction.Purpose: To study the impact of simulated transport conditions within an extreme temperature range from 50°C to -50°C, and subsequent storage at 5°C, as well as the effectiveness of homogenization on the color of SCWM and associated physicochemical indicators to expand acceptable storage and transport conditions for the product.Materials and Methods: The study object was SCWM from batches with varying homogenization efficiency, stored under different temperature conditions. Changes in sample color were recorded through photo documentation. The content of free amino acids was determined by capillary electrophoresis. Color difference, whiteness index, and color saturation were calculated. Active and titratable acidity were measured using potentiometric and titrimetric methods, respectively. The protein profile was determined by electrophoresis in polyacrylamide gel.Results: It was found that a single-stage heating to 50 °C and storage at this temperature for 7 and 14 days caused the formation of high-protein aggregates, changes in free amino acid content, pH, and product darkening. Multistage heating and freezing cycles to 50 °C and -50 °C, as well as single-stage freezing to -50 °C, did not critically affect the color of SCWM. The effectiveness of homogenization was found to influence SCWM's susceptibility to darkening. Acidity analysis results showed that a high rate of pH change in the product correlated with the formation of a darker color during prolonged storage.Conclusion: The obtained data contributed to the scientific basis for developing new standards documentation for SCWM intended for transport to the Far North and hot climate regions, as it was shown that multistage temperature changes do not alter product quality. 

Introduction:  Composite flour mixtures used for the production of products of increased nutritional value are able to diversify the business of the bakery industry. Whole-ground composite wheat-hemp flour, which is a product of joint milling of plant-based products, has potential for use in the production of healthy bakery products, which necessitates the assessment of its technological properties in relation to the quality indicators of finished products.Purpose: To develop composite whole-ground wheat-hemp flour of various compositions for the production of bakery products of increased nutritional value and expanding the range of healthy food products.Materials and Methods: As objects of research, wheat grains of 4 varieties were used - spring "Radmira" and "Jubilee" and winter varieties "Nemchinovskaya 85" and "Nemchinovskaya 24" of the 2023 harvest; hemp seeds of the "Surskaya" variety; laboratory samples of composite whole-ground flour; laboratory samples of bakery products developed on the basis of composite flour. The production of laboratory samples of composite flour was carried out using a knife mill, seeding on laboratory sieving E1-URL. The physico-chemical parameters of the obtained flour samples were determined using the SpectaStar 2500 XL infrared grain and flour analyzer. During the trial laboratory baking, scales, a two-speed spiral dough mixer Abat TMS, a proofing cabinet, a convection oven KPP-4-1/ 2E were used. The physico-chemical parameters of the obtained wheat and hemp products were determined using: OHL-2 volume meter, Structurometr CT-1, Quartz-21M moisture analyzer, CAS SW-5 WDD portion scales. The determination of the nutritional value of bakery products was carried out by calculation. The experimental results obtained were processed using mathematical statistics methods using the Microsoft Office and Excel 2021 application software package.Results: Addition of hemp seeds to the milling mixture with wheat grain in an amount of 4 to 10% affects not only the technological and physicochemical parameters, but also the overall yield of composite flour. Comparison of the yield of composite flour at a component ratio of 90:10 with a similar parameter of a sample of whole-grain wheat flour established its absolute increase by 1.1%. It was found that the fat content in the composite flour samples increases from 4.4% to 6.8% for milling batches with the addition of 4–10% hemp, which is 2–3.1 times more than in the control sample of whole-grain flour. The PUFA content in the products was 5.4 g/100 g for composite flour with 10% hemp, while omega-3 fatty acids were 0.8 g/100 g.Conclusion: The results of the study demonstrate the potential for the use of composite whole wheat-hemp flour in bakery technology as a source of vegetable protein, omega-3 fatty acids, minerals (magnesium, zinc) and vitamins (thiamine and niacin), providing a high content of dietary fiber, which allows expanding the range of healthy food products and offering consumers updated products with increased nutritional value.