Sirvi Autor "Simakova, I." järgi
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Kirje Blends of unrefined vegetable oils for functional nutrition(2019) Simakova, I.; Volf, E.; Strizhevskaya, V.; Popova, O.; Kozyreva, V.; Karagulova, E.The unbalanced ratio of ω-3/ω-6 of polyunsaturated fatty acids (PUFAs) causes a number of alimentary-dependent diseases, and the intake of capsulated forms as biologically active additives does not always take into account the established eating behavior of the population and the hedonic aspect of food consumption in general. The Saratov region is one of the leading agricultural regions in the Russian Federation, one of the leaders in the cultivation and processing of low-used but valuable oily raw material, such as seeds of mustard, milkthistle, camelina, safflower. The object of the study were the above listed oils and their food compositions obtained by blending. The functionality and biological efficiency of the initial oils were investigated by gasliquid chromatography. Applying the methods of mathematical modeling, new food systems with the specified characteristics were designed (achieving the optimal ratio of ω-3: ω-6 acids). The most promising samples were selected through sensory analysis. Functional and sensory properties were taken as reference points for selection. The developed mathematical model is applicable to this food system, which was proved by the study conducted empirically. As a result of the work performed, blends of elite unrefined vegetable oils with health-promoting properties were obtained; their use in nutrition is designed to contribute to the formation of a healthy and active longevity in general, as well as to the minimizing the deficit of essential factors of nutrition in the child's body, athletes in the popular sports and sports of records.Kirje The effect of bean flour addition on the rheological properties and baking quality of a triticale flour blends(Estonian University of Life Sciences, 2021) Maradudin, M.; Simakova, I.; Fedonnikov, A.The aim of this research work was to study and compare the main parameters of the rheological state of the dough made from triticale flour (a variety of George selection by the FSBIS Agricultural Research Institute of the South-East), dough made from flour of white and red bean seeds, as well as parameters of dough from flour of composite mixtures based on them. The rheological properties of the dough were determined using a Mixolab device according to the GOST ISO 17718-2015 method. The mixing ability of the blends was additionally tested by the SDS sedimentation method. It was found that the moment of force, which characterizes the gelatinization process, correlates well with the SDS sedimentation index. To a lesser extent, this indicator correlates with the values of the moments of force characterizing the process of ‘starch retrogradation’ and the energy intensity of the dough formation process. The water absorption capacity of flour highly correlates with the moment of force during the liquefaction phase and with the moments of force characterizing the minimum and maximum consistency of the dough during the ‘starch retrogradation’ phase. The correlation between the SDS sedimentation rate and water absorption capacity was found to be rather low. The rheological parameters were also significantly influenced by the type of beans. Taking into account the results of studies of the rheological state of the dough, test baking of bread with various mass fractions of components was carried out. The results obtained confirmed the improving effect of bean flour.Kirje The effect of humic acids on the natural resistance of the body of broiler chickens and the quality of their meat(2019) Korsakov, K.; Simakova, I.; Vasilyev, A.; Lifanova, S.; Gulyaeva, L.The aim of the work is to study the effectiveness of the concentration of humic acids of Reasil Humic Vet feed additive on the increase of the feed bioavailability for poultry and the probability of its negative impact on the safety and marketable characteristics of the final product. Studies were conducted on the basis of the Saratov State Agrarian University in two similar groups of broiler chickens ‘Cobb 500’, 100 heads each. Poultry feeding consisted of the same complete feed, but the drinking water for the broilers of the experimental group was enriched by humates in the amount of 0.5 ml L -1 . Based on the data obtained by daily weighing of the poultry and considering the feed intake, a positive trend of the influence of the feed additive on the average daily weight gain and feed conversion per unit of production was noted. The results of slaughter and anatomical cutting of broiler carcasses revealed that metabolic processes were more active in the body of an experimental poultry, reflected in the intensive growth of muscle tissue and fat deposition, which contributed to an increase in the yield of edible parts from carcasses by 9.9%. Studies of composition of broiler blood indicate non-toxicity of the recommended concentration of humates in the feed additive, its stimulation of non-specific resistance of the organism, contributing to the functioning of the immune system and the development of internal organs and, as a consequence, ensuring the safety of the products obtained from them.Kirje Morphology of Camellia Sinensis L. leaves as marker of white tea authenticity(Estonian University of Life Sciences, 2021) Durnova, N.; Simakova, M.; Isaev, D.; Simakova, I.; Simakov, A.Tea is one of the most common drinks in the world. Classic tea is obtained by brewing the leaves of the Camellia sinensis L plant in hot water. However, even the leaves collected from the same branch of the same tea bush can have completely different anatomical, biochemical and taste characteristics. White tea is the youngest, immature apical leaves of the tea bush (fleshes) together with leaf buds (tips) which are is considered the most valuable parts of teaplant. The chemical composition of tea is studied in sufficient detail, however, there are still no uniform criteria for determining the authenticity of white tea leaves, which creates great preconditions for falsifying this most valuable type of raw material. The aim of this study was to study the macroand microstructure of white tea leaves from different manufacturers and to determine the morphological markers of the authenticity of white tea leaves. The objects of research were white tea from the Nandana Tea Factory (Sri Lanka) and white tea from an unknown manufacturer, purchased from a local tea shop. The study of raw materials was carried out in accordance with the requirements of GF XIV OFS 1.5.1.0003.15 ‘Leaves’ and OFS 1.5.3.0003.15 ‘Technique of microscopic and microchemical examination of medicinal plants and herbal medicinal products.’ The work was carried out on the basis of the laboratories of the Department of Food Technologies of FGBOU VO Saratov GAU named after N.I. Vavilov, and the Department of General Biology, Pharmacognosy and Botany, Saratov State Medical University named after V.I. Razumovsky Ministry of Health of Russia. Studies of the structure of white tea leaves from various manufacturers have shown that the structure and presence of morphological elements of leaves, such as hairs, stomata, leaf edge, druses, sclereids, differ markedly and can serve as reliable markers for identifying the variety of tea.Kirje Possibility and prospects of preservation of minor components in technology of fruit raw materials conservation(2019) Strizhevskaya, V.; Pavlenkova, M.; Nemkova, S.; Nosachyova, N.; Simakova, I.; Wolf, E.According to modern research, traditional methods of preserving fruits and vegetables do not allow obtaining products identical to natural products for biological value. At the same time, there is a need to provide the population with minor components of food, including concentrated form. The aim of the study was to preserve the minor components in canned fruit raw materials for a long time. The study was carried out comparing the data of bioflavonoids and vitamin C in fresh oranges and dehydrated oranges (immediately after dehydration and storage for 12 months). The analysis was performed by reversed-phase HPLC on Dionex Ultimate 3,000 chromatograph (‘Thermo Scientific’, USA) using Luna 5U C18(2) 100A, 5 µm 4.6 mm × 150 mm column (‘Phenomenex’, USA), system number 125617-12. The identification of components was performed by comparison of retention times of standard flavonoid samples. Dehydration was done by means of resonant IR drying, gradually lowering the temperature from intense (67–75 °C) to soft (32–35 °C) temperature regimes. Analysis of chromatograms of fresh and dehydrated oranges shows that they all have a similar profile, but differ significantly in the content of certain components. The presence of vitamin C 1,926.9 mg per 1 g of dehydrated oranges was noted, which is identical to the content of 10 g of fresh orange. The following flavonoids have been found: prunus and a component related to the polymer form of naringin, the content in 1 g of dehydrated oranges is approximately seven times more than that for 1 g of fresh orange. The loss of vitamin C by 8% during storage of dehydrated orange for 12 months was noted, the amount of flavonoids varies insignificantly by 2–3%.Studies have shown that the technology of dehydration with the help of resonance IR drying allows to keep the minor components in the native state for a long time.Kirje Quality and safety problems of sports nutrition products(2020) Volf, E.; Simakova, I.; Eliseev, Yu.; Perkel, R.; Malyshev, E.; Zinin, A.The purpose of this work was to study the quality and safety of some sports nutrition products. The objects of study were sports nutrition products: protein bars of ‘ProteinBar’ (Russia) and ‘Bombbar’ (Russia); capsule forms of dietary supplements ω–3, ω–6, ω–9 firms ‘Sportline’ (Russia), ‘Multipower’ (Germany) and ‘Maxler’ (USA). According to the research results, the normalized safety indicators of the fat component of the studied products for sports nutrition (acid number and peroxide) are within acceptable values. The standardized safety indicators of the fat component do not fully reflect the safety requirements for the fat component of sports nutrition products, since there are no standards for the most important indicators of fat safety – the content of secondary oxidation products – copolymers insoluble in petroleum ether and epoxides. The results obtained in the course of the work showed that in almost all of the studied samples are content of epoxides (7.5–47.6 g -1 ) and secondary oxidation products – 1% or more.