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Journal articles on the topic 'Organoleptic culinary product'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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1

Krivonos, Olga, Natalya Dolganova, and Valeriya Bogomolova. "DETERMINATION OF EXPIRATION DATE OF FROZEN CULINARY PRODUCTS DERIVED FROM AZOV SEA GOBIIDAE USING SOUS VIDE TECHNOLOGY." Fisheries 2021, no. 1 (2021): 112–18. http://dx.doi.org/10.37663/0131-6184-2021-1-112-118.

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The quality and safety of frozen culinary products fabricated using the Sous-Vide technology were studied. The developed technology helps to preserve the structure of the product, its taste and aroma, and also saves a more delicate and juicy consistency. The object of the research was culinary products - frozen cutlets made from the Azov bull. Based on the results of the study of a complex of microbiological, organoleptic, physicochemical parameters, the shelf life of culinary products was established, during which the high quality and microbiological safety of the product is guaranteed.

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Novozhilov, M. P., V. A. Grohovskiy, Y. V. Shokina, M. M. Popov, I. N. Benzik, and E. A. Kosareva. "Development of the culinary product recipe based on secondary food raw materials." Proceedings of the Voronezh State University of Engineering Technologies 85, no. 1 (2023): 38–47. http://dx.doi.org/10.20914/2310-1202-2023-1-38-47.

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The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gel

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KRAVCHENKO, Mykhailo, Volodymyr PIDDUBNYI, and Inna DANYLIUK. "Quality of culinary products based on flour mixture with Atherina pontica powder." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 42, no. 2 (2022): 104–16. http://dx.doi.org/10.31617/2.2022(42)09.

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Introduction. The development of technology for flour culinary products for health purposes requires finding ways to create multicomponent flour mixtures. Problem. The introduction of non-traditional raw materials into the dough recipe leads to structural and mechanical changes, which requires finding ways to improve them technologically. The aim is to improve the structural-mechanical and organoleptic properties of fresh dough based on flour mixture with Atherina pontica powder for the production of high-quality culinary products. Methods. The object of research – model dough semi-finished pr

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Tsibizova, Maria Evgenievna, Alietta Rafikovna Ibragimova, and Andrey Vyacheslavovich Kotelnikov. "Fish culinary products for preschool children." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2023, no. 2 (2023): 91–102. http://dx.doi.org/10.24143/2073-5529-2023-2-91-102.

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Studies have been carried out to expand the range of baked fish pates and include them in the diet of preschool children. This goal was achieved by using protein lean fish raw materials (pike and pike perch) that traditionally included in the diet of preschool children. There was analyzed one-day menu from the meal plan including three meals a day for the children in the municipal kindergarten in Astrakhan. It has been found that introducing an additional fish product in most attractive way into the diet of a preschooler will have a positive effect on the diet balance. To substantiate using fr

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Barysheva, Yana, Oleg Glushkov, Tatiana Manoli, Tatiana Nikitchina, and Anatoliy Bezusov. "SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING." EUREKA: Life Sciences 5 (September 29, 2017): 33–38. http://dx.doi.org/10.21303/2504-5695.2017.00420.

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Modern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product. The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the el

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Antonenko, A., T. Brovenko, O. Vasylenko, Y. Zemlina, M. Kryvoruchko, and H. Tolok. "The prospects of technology development flour culinary products with high iodine and food fiber." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 2(166) (December 9, 2021): 107–15. http://dx.doi.org/10.33245/2310-9289-2021-166-2-107-115.

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The most important factor of the health is nutrition andthe intensity of lifestyle. The development of functionalfoods with high nutritional value and the creation of waysthat improve the structure of nutrition in general will affectthe further development of technologies for foods with highnutritional and reduced energy value. The main problem ofnutrition in our country is to provide the population withessential nutrients that meet the physiological needs of thebody and ensure physical health and active work. Flourculinary products are characterized by low protein content,high caloric content

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Tifanyuk, Alina, and Inna Brazhnaya. "ESTABLISHING A SHELF LIFE OF CULINARY PRODUCT «FROZEN ENRICHED FISH CREAM-SOUP»." Fisheries 2020, no. 1 (2020): 112–16. http://dx.doi.org/10.37663/0131-6184-2020-1-112-116.

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The article presents results of a study on establishing the shelf life of the first cream-soup from northern blue whiting enriched with amaranth and haddock flour as additional sources of macro- and micronutrients. According to the results of organoleptic, microbiological and chemical studies, it was found out that the developed cream soup, frozen in the “shock” freezing apparatus, retained excellent quality during long– term freezing storage, what allowed to establish a scientifically based shelf life of the product equal to 120 days. Based on the obtained results, a normative documentation f

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Novikova, Zhanna, Anton Maksimkin, and Evgeny Mukhanov. "Multicomponent Culinary Products Development for Cybersportsmen." Food Industry 5, no. 3 (2020): 52–60. http://dx.doi.org/10.29141/2500-1922-2020-5-3-6.

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Currently, eSports becomes particularly popular among young people. Computer sport induces significant loads on the human body, especially on the physiological and psychoemotional state. Tournament participants are to have a high degree of concentration and the ability to stay at a personal computer for a long time. These factors determine the need for increased energy consumption to maintain the body in a state of high activity. A man developed food products based on fundamental scientific achievements in the field of sports nutrition for athletes using special food technology. The high biolo

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Necheporuk, A. G., E. N. Tretyakova, S. I. Danilin, K. I. Toporkova, and A. G. Pershikova. "Gluten-free products from chickpea flour." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012077. http://dx.doi.org/10.1088/1755-1315/845/1/012077.

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Abstract The paper discusses the possibility of the expansion of the range of flour culinary products for a gluten-free diet using chickpea flour. The analysis of the chemical composition of wheat and chickpea flour, as well as the glycemic index of all components of the recipe of the developed flour culinary product is presented. The possibility of partial and complete replacement of wheat flour with chickpea flour with the addition of caraway, lemon peel and potato starch is studied. It is found that the inclusion of lemon peel in the composition of chickpea flour pancakes improves not only

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Vasyukova, A. T., A. V. Moshkin, R. A. Edwards, T. N. Sharova, and M. A. Cherkasova. "Investigation of mass and nutrient losses during heat treatment of minced meat products." BIO Web of Conferences 67 (2023): 02023. http://dx.doi.org/10.1051/bioconf/20236702023.

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People associate existing fast food establishments not only with hamburgers and french fries, but also with nuggets, especially those enterprises that focus on the production of chicken products. With the classic processing of deep-fried nuggets, there is a rather large loss of product mass, and when using bad oil, the taste of the product is lost. Therefore, it is necessary to consider other types of heat treatment of this product to reduce production costs. The authors of the article conducted an experiment on alternative processing of nuggets in such equipment as a combi steamer and oven. T

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Vasyukova, Anna, Konstantin Krivoshonok, and YUriy Sidoryenko. "Biogenic amines in fish semi-finished products and culinary products." Fisheries 2022, no. 1 (2022): 95–102. http://dx.doi.org/10.37663/0131-6184-2022-1-95-102.

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The purpose of scientific research was to form the taste and aroma of fish semi-finished products and culinary products. The objects of research in the development of the formulation and technology of model minced fish were: pollock, onion, eggs, milk or water, and powdered products were used as a biologically active additive: flour from buckwheat, corn, rice, wheat, amaranth, almonds, flax, chickpeas, spirulina and dill for cooking cutlets. Combinations of basic raw materials and additives were selected by the method of experiment planning. This made it possible to create a product that best

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Savkina, K. N., V. V. Shchetinsky, P. A. Tihonova, and Yu V. Shokina. "Development of the technology of a new flour culinary fish product enriched with iodine of the White Sea kelp." Vestnik MGTU 28, no. 2 (2025): 231–43. https://doi.org/10.21443/1560-9278-2025-28-2-231-243.

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The range of fish culinary products has been selected based on the analysis of consumer motivation in Murmansk and current trends in the development of the regional fish culinary products market. The study has proposed a technology for a new product, "Kalitki po Murmanski" with a filling of red fish and carrots providing the best organoleptic properties. To reduce the excess water content of the combined filling, the complex food additive H-Serval80 has been used as a water-binding and structure-forming agent. The recipe has been optimized using the fuzzy logic method and the MatLab software p

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Kutina, Olga, and Irina Korotkyh. "Recipe modeling and the study of the chemical composition of functional fish culinary products." BIO Web of Conferences 30 (2021): 01009. http://dx.doi.org/10.1051/bioconf/20213001009.

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The biochemical composition of the new fish culinary product is considered. The results make it possible to attribute the product to functional products. Compositions with a given set of nutritional value indicators were simulated by optimizing multicomponent formulations. Products are characterized by preset properties: functionality, balance of amino acid, mineral and vitamin compositions, high organoleptic characteristics due to the inclusion of original plant materials (spinach, green peas, cauliflower, eggplant, etc.) and individual methods for their preliminary preparation. The technolog

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Nur Jannah, Reni Nur Jannah, Rudi Tri Handoko, and Jemi Cahya Adi Wijaya. "Innovation of White Bread Colorated with Cassava Leaf as an Effort to Develop Banyuwangi Creative Industry and Tourism, Indonesia." Jurnal Pariwisata Nusantara (JUWITA) 1, no. 3 (2022): 248–55. http://dx.doi.org/10.20414/juwita.v1i3.6209.

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Purpose: This research aims to find recipes for white bread with cassava leaf coloring, knowing public or tourist acceptance of bread products as culinary products as an effort to develop creative industries. Method: This research was conducted by Research & Development (R&D) containing by 4 stages of development, namely Define (reference product study), Design (product design), Develop (product manufacture and testing) and Dissemination (product distribution). Result: The research method used organoleptic tests, namely the hedonic quality test and hedonic test, with ANOVA analysis sho

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Nur Laila, Peni Patriani, and Ade Trisna. "The Effect of Fenugreek Paste on Physical Quality and Organoleptic Quality Meatballs Made From Chicken Meat." Jurnal Peternakan Integratif 11, no. 3 (2024): 160–69. http://dx.doi.org/10.32734/jpi.v11i3.15523.

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Meatballs is a processed meat product and one of Indonesia's favourite culinary delights. This study aims to determine the effect of fenugreek paste on the physical and organoleptic quality of meatballs made from chicken meat. The research was conducted in June-July 2023 at the Research and Technology Laboratory, Faculty of Agriculture, and Animal Production Laboratory, Faculty of Agriculture, University of No Sumatra. The design used in this study was RAL (Completely Randomised Design) with 4 treatments, namely P0 = 0%, P1 = 5%, P2 = 10%, P315%, and 5 replications. The parameters in this stud

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Shchetinsky, V. V., Yu V. Shokina, and A. L. Nikiforov-Nikishin. "Development of a technological solution aimed at improving the consumer properties of a new fish culinary product enriched with chondroitin sulfate of thorny skate." Vestnik MGTU 27, no. 3 (2024): 424–36. http://dx.doi.org/10.21443/1560-9278-2024-27-3-424-436.

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The paper presents the results of developing a fish culinary product (thorny skate meat mixed with Atlantic cod meat, baked with potatoes and mushrooms in a cream sauce) enriched with chondroitin sulfate contained in the meat and cartilage of the wings of thorny skate. Atlantic cod, more familiar to the Russian consumer and successfully complementing the skate's meat with amino acid composition, has been chosen as an additional fish raw material. Thorny skate belongs to the underutilized fishing facilities of the Northern Basin. The meat of its wings contains up to 1.5 % urea, which worsens it

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Polimenov, Mincho. "INNOVATIVE CULINARY PRODUCT STRATEGIES FOR ENHANCING THE COMPETITIVENESS OF TRADITIONAL NATIONAL CUISINE." Deutsche internationale Zeitschrift für zeitgenössische Wissenschaft 105 (June 6, 2025): 23–27. https://doi.org/10.5281/zenodo.15611702.

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The guidelines for increasing the competitiveness of culinary production in the restaurant industry are aimed at clean production, preserving the natural qualities of food products and their chemical and gastronomic composition. Good innovative practices are aimed at compliance with standards and ecologization in obtaining healthy and quality food. All innovative modern technologies must allow for repeated repetition and duration of production cycles while maintaining the standard. The possibilities are for using natural ingredients in culinary production and increasing the healthiness of dish

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Savvina, E. A., and E. Y. Porotikova. "Study of breaded pollock products quality." Trudy VNIRO 198, no. 1 (2025): 130–36. https://doi.org/10.36038/2307-3497-2024-198-130-136.

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The aim of the work is to evaluate the assortment structure, analyze the composition, as well as the nutritional value, organoleptic and physicochemical indicators of commercial samples of breaded pollock products, presented in the Russian market. Methods used: The analysis and structure of the assortment were determined by means of the calculation method. Data on component composition and nutritional value were analyzed by the method of labeling examination. Standard methods were used to determine sodium chloride and water content. The results of organoleptic evaluation were processed by the

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Polyovyk, Volodymyr, Iryna Koretska, Oleg Kuzmin, and Тetiana Zinchenko. "Modeling of Innovative Technology of Fruit and Berry Desserts." Restaurant and Hotel Consulting. Innovations 3, no. 2 (2020): 221–36. https://doi.org/10.31866/2616-7468.3.2.2020.219706.

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The topicality. Scientists in many countries point out that food controls and models various functions of the human body and consequently participates in the maintenance of health and prevents the risk of several diseases. The variety of food in restaurants, along with trade, is the link that connects the food industry with consumers. Besides, the complexity of such dishes, which are offered to consumers by restaurants, are complicated by numerous methods of culinary processing. Only a competent technologist at the enterprise can provide the utility and safety of complex multi-component c

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Krivonos, O. N., N. V. Dolganova, and V. V. Bolomolova. "Development of new culinary products derived from black sea grey mullet." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 2 (2020): 67–71. http://dx.doi.org/10.20914/2310-1202-2020-2-67-71.

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The increasing in tourist flow to the Republic of Crimea, as well as the acceleration of the pace of life of the population led to an increase in demand for finished fish culinary products. In this regard, there is a need to create a new fish culinary product of long-term storage from the raw materials of the Azov-Black Sea basin. The Black Sea mullet (Mugil cephalus) was chosen as fish raw material, the catch volume of which has been steadily increasing in recent years. Sous-vide technology - is a progressive technology, which is characterized by low-temperature modes of heat treatment, resul

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Iakubova, Olesya, Adelya Bekesheva, and Oksana Markitanova. "Score Scales Development for the Quality Organoleptic Assessment of Cold Fish Appetizers." Food Industry 5, no. 1 (2020): 5–15. http://dx.doi.org/10.29141/2500-1922-2020-5-1-1.

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One of the priority research vectors in the food industry is the development of fish culinary products with specified properties considering the modern require-ments of nutrition science, consumer taste preferences, traditions and national characteristics. In conditionsof high competition, consumer evaluation of or-ganoleptic indicators plays a crucial role in the product promotion and sales. The authors conducted quality organoleptic research of cold appetizers made of carp muscle tissue in the form of a roll, and also considered a descriptive organoleptic analysis method used in the score sc

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Rizal, Achmad, Muhammad Anas, and Lily Dianafitri Hasan. "Oyster-Based Amplang from Lajari, Barru Regency." Proceedings International Conference on Marine Tourism and Hospitality Studies 1, no. 1 (2025): 372–79. https://doi.org/10.33649/iconmths.v1i1.363.

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This research aims to find out how to make oyster-based amplang taken directly in Lajari, Barru Regency. The abundance of marine natural resources, without oyster cultivation, can breed naturally, so that there is a culinary tour of grilled oysters in Lajari, Barru Regency. The very little utilization of oysters that are only grilled makes this research utilize oysters as a substitute for the main ingredient in making amplang, Oysters were chosen as a substitute for fish in making amplang in the hope of providing product variations and increasing the added value of local marine products. This

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Srimiati, Mia, Putri Habibah, Annisa Dinya Zahra, Febry Harsanti, and Alfisa R. Ratu Maharani. "Effect of Strawberry Powder Substitution on the Organoleptic of Instant Pudding." Media Gizi Indonesia 18, no. 1 (2023): 74–81. http://dx.doi.org/10.20473/mgi.v18i1.74-81.

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Strawberries are a nutrient-dense fresh fruit, but their use is restricted and they are quickly damaged due to their high water content. Therefore, innovation in strawberry processing is required so that the range of strawberry-processed goods is wider and has a longer shelf life, such as instant pudding. This study examined the effects of substituting strawberry powder to produce instant pudding with the highest nutritional and organoleptic qualities. The experimental design of the study includes four treatments, F1 (2%), F2 (4%), F3 (6%), F4 (8%), and F0, each of which contains a different d

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Berdigaliuly, S., T. K. Kulazhanov, A. A. Koksharov, L. K. Baybolova, N. I. Davydenko, and A. D. Plastun. "Analysis of the results of microscopy of semi-finished meat products cooked by the sous-vide method." Journal of Almaty Technological University, no. 4 (December 22, 2023): 165–74. http://dx.doi.org/10.48184/2304-568x-2023-4-165-174.

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The culinary products readiness is largely determined by organoleptic characteristics. Culinary processing can both improve and degrade the quality of products. Prolonged cooking increases the weight loss and nutritional value of the product. These losses are less while using the sous-vide technology, however, there are limitations in its use, which determines the relevance of the research, including morphological ones. The analysis of morphometric changes was carried out at two temperatures: 70 and 100 ⁰С. Samples of beef meat were removed out of the cooking medium every 15 minutes and the st

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Flores, Jason B., and Ruby M. Petisme. "UTILIZATION AND ORGANOLEPTIC EVALUATION OF PASTRY PRODUCTS MADE FROM ARROWROOT (Maranta arundinacea) FLOUR." Ignatian International Journal for Multidisciplinary Research 2, no. 6 (2024): 431–46. https://doi.org/10.5281/zenodo.11502341.

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This study explores the utilization and organoleptic evaluation of pastry products made from arrowroot <em>(Maranta arundinacea)</em> flour, aiming to assess their acceptability and nutritional value while examining age-based preferences and shelf-life. Employing an experimental approach, baked products including pies, tarts, and cakes were meticulously developed from arrowroot flour. Sensory evaluations involving 120 participants across various age groups and food experts revealed high acceptability ratings, indicating widespread satisfaction with the products' appearance, aroma, taste, and t

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Tiunov, Vladislav, Olga Chugunova, and Aleksandr Arisov. "Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)." Food Industry 5, no. 4 (2020): 33–37. http://dx.doi.org/10.29141/2500-1922-2020-5-4-5.

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Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary

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Muliani, Lila. "MEMPROMOSIKAN BIR PLETOK SEBAGAI MINUMAN KHAS BETAWI MELALUI PENYAJIAN SEBAGAI WELCOME DRINK." Majalah Ilmiah Bijak 14, no. 2 (2017): 219–35. http://dx.doi.org/10.31334/bijak.v14i2.19.

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This study aims to obtain a description of the concept of local culinary-based tourism typical of Betawi, especially Pletok Beer. As a tourism product, a series of strategies and promotions should be prepared so that traditional drinks made from healthy spice extracts are worthy of being ambassadors representing Betawi culinary riches as well as having consistent standards of taste and optimal organoleptic quality. In addition, it is also designed to make factual and accurate description and description of historical facts related to Pletok Beer as one of Betawi local wisdom. The selection of

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Sidika, Sabrina Miftahul, Eka Andriani, and Al Mukhlas Fikri. "The Effect of Addition of Squid Ink (Loligo sp.) to Pizza Dough on Its Organoleptic Properties and Antioxidant Activity." Bulletin of Culinary Art and Hospitality 2, no. 2 (2022): 48–50. http://dx.doi.org/10.17977/um069v2i22022p48-50.

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The use of squid ink (Loligo sp.) in food can be an innovative opportunity for the culinary community in the manufacture of processed food products and their antioxidant content. This study aims to identify and analyze the organoleptic properties and antioxidant content of squid ink pizza dough (Loligo sp.). Organoleptic testing was carried out on pizza dough with 10, 20, and 30% addition of squid ink involving 30 semi-trained students as the panelists. Further, the samples with the best organoleptic test result were used as squid ink pizza dough samples tested for antioxidant activity analysi

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Буракова, Елена Владимировна, Татьяна Ноевна Слуцкая, and Екатерина Васильевна Шадрина. "Justification of the possibility for obtaining meat culinary products using objects of marine origin." Food processing industry, no. 10 (September 30, 2021): 20–25. http://dx.doi.org/10.52653/ppi.2021.10.10.008.

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Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биол

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Fil, M. I., O. I. Hyrka, and M. P. Bodak. "The influence of technological process parameters on the quality indicators of culinary products." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 24, no. 98 (2022): 71–75. http://dx.doi.org/10.32718/nvlvet-f9813.

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Operating enterprises in the restaurant industry must apply various methods, methods, and means of process control, which will ensure the proper quality and safety of culinary products and dishes. One of the most critical tasks for a restaurant business manager is producing high-quality culinary products. The quality of food products is the essence of its consumer properties, determined by the satisfaction of the population's need for complete nutrition. The set of properties of culinary products is characterized by nutritional value and organoleptic indicators. However, control services perio

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Dhian Priyan Raga, Alsuhendra Alsuhendra, and Rusilanti Rusilanti. "Pengaruh Penggunaan Pengenyal Alami Glukomanan terhadap Kualitas Fisik dan Daya Terima Kamaboko Ikan Lele Dumbo (Clarias garipenus)." Student Research Journal 2, no. 4 (2024): 127–37. https://doi.org/10.55606/srjyappi.v2i4.1368.

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Kamaboko is a processed fish product from Japan which is in gel form, is chewy and elastic (Ilma et al, 2019). Kamaboko itself is a dish made from fish that is specially processed to produce a chewy texture and delicious taste. The process of making kamaboko involves selecting high quality fish, grinding the fish meat, mixing it with certain additional ingredients, and cooking using the steam or steam method. African catfish is a type of freshwater fish that is widely cultivated by the community. Catfish is a source of animal protein that is affordable and has high nutritional content with a p

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Mahyiddin, Zuraini, Yuli Heirina Hamid, Indani Indani, Nurul Faudiah, and Akbar Mizan. "Consumer Preferences on Sago (Metrixylon Sp) Burger Modification: Analysis of Organoleptic Characteristics and Recipe Standardization." JURNAL PENDIDIKAN DAN KELUARGA 16, no. 01 (2024): 93. http://dx.doi.org/10.24036/jpk/vol16-iss01/1363.

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Sago palm, a natural product sourced from Simeulue Island, where the majority of the population engages in farming and fishing, is facing a decline in the production of sago flour. To address this issue, the author sought to incorporate sago flour (Metroxylon Sp) into the creation of burger buns, dubbed "Sago Burger." The objectives of this study were to evaluate organoleptic characteristics, establish standard recipes, and analyze consumer preferences. Employing a quantitative research methodology, the study was conducted as an experiment, with five culinary lecturers serving as expert paneli

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Deinychenko, Liudmyla, Volodymyr Bakhmach, Hryhorii Deinychenko, and Tamara Kravchenko. "Technology Elaboration of the Semi-finished Dough Product "Amygdalaceous" for Cheesecakes." Restaurant and Hotel Consulting. Innovations 4, no. 2 (2021): 284–98. https://doi.org/10.31866/2616-7468.4.2.2021.249085.

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Topicality<em>. </em>In this paper common nutritional status disorders of the present are analysed. Additionally, it is determined that one of the leading places among them is given to the zinc deficiency. The probable causes of zinc deficiency are offered, and the works of scientists dealing with this problem are analysed. It is defined that the development of zinc enriched technologies in desserts production for restaurant industry establishments, as well as semi-finished products for their yielding, is of urgent importance. Aim and methods. The aim of this study is to substantiate

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Purwoko, A., E. Julianti, R. K. Sari, D. E. Widyastuti, and A. K. Sitorus. "Prospect of processing lindur fruit (Bruguiera sexangula) biscuits as a culinary product to support the development of mangrove-based nature tourism." Food Research 9, no. 2 (2025): 241–51. https://doi.org/10.26656/fr.2017.9(2).110.

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Indonesia is a country with a mangrove forest area of 8.6 million hectares. Diverse forms of ecotourism based on mangroves have also begun to flourish. However, only a few coastal communities know that mangrove fruit can be consumed or processed into various types of food for humans, including the prospect of being developed into a unique culinary product for mangrove-based ecotourism. This research examined the production of biscuits from lindur fruit (Bruguiera sexangula) and the development prospects as one of the supporting culinary products in the mangrove beach tourism object of Kampung

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Astafieva, B. V., K. A. Babintsev, M. K. Kurbonova, N. I. Tyutkov, and D. A. Baranenko. "Development of a frozen semi-finished meat product with a probiotic culture of Lacticaseibacillus rhamnosus GG." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 3 (2022): 53–59. http://dx.doi.org/10.20914/2310-1202-2022-3-53-59.

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Probiotic microorganisms are an important part of the diet for human health. The development of probiotic functional food products and the expansion of their range through new product groups, including those based on meat raw materials, is an urgent task for the food industry. The aim of the work is the development of a frozen semi-finished meat product with a probiotic culture L. rhamnosus GG for public catering establishments. To achieve the goal of the study, the determination of the structural-mechanical and organoleptic characteristics of minced meat and semi-finished products was carried

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Synytsia, Olha, and Liudmyla Vinnikova. "POST-PACKAGE PASTEURIZATION OF PACKAGED WHOLE-MUSCLE PRODUCT." Scientific Works 2, no. 85 (2021): 5–10. http://dx.doi.org/10.15673/swonaft.v2i85.2157.

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The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product

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Vinnikova, Lydmila, Olha Synytsia, Halyna Shlapak, Nadiia Azarova, and Oleg Glushkov. "DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS." EUREKA: Life Sciences 5 (September 17, 2019): 58–63. http://dx.doi.org/10.21303/2504-5695.2019.00996.

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The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after

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Lydmila, Vinnikova, Synytsia Olha, Shlapak Halyna, Azarova Nadiia, and Glushkov Oleg. "DECREASE OF REPEATED CONTAMINATION OF PACKED DELI-CIOUS MEAT PRODUCTS." EUREKA: Life Sciences 5 (September 30, 2019): 58–63. https://doi.org/10.21303/2504-5695.2019.00996.

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The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota. Today it is urgent for the meat industry, because it influences safety and quality, and also limits a storage term of a product. After bringing a meat product to culinary readiness by thermal processing, it has an unessential amount of microbiota. Microorganisms, including pathogenic and conventionally pathogenic ones, fall on a product after

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39

Кусова, Ирина Урузмаговна, Антон Юрьевич Никитенко, and Владимир Андреевич Олейников. "Upcycling in Action - Reducing Beer Production Waste." Beer and beverages, no. 2 (June 26, 2021): 29–32. http://dx.doi.org/10.52653/pin.2021.2.2.006.

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Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изде

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Shokina, Yulia, Ksenia Savkina, Nadezhda Simutina, Vassiliy Vasilevich, and Pavel Antonov. "Kelp produced by Arkhangelsk Algae Factory used in iodine-enriched food: development experience and commercialization prospects." Fisheries 2023, no. 1 (2023): 102–8. http://dx.doi.org/10.37663/0131-6184-2023-1-102-108.

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The article presents the results of research on the development of the recipe of the flour product «Rye crispbreads enriched with iodine». The manufacturing technology is proposed and the culinary recipe is developed, ensuring the achievement of the best organoleptic properties. When optimizing the recipe of the product, computer-aided design method (fuzzy logic) was used (via MatLab software package). As an additive for enrichment of the new products with iodine, a commercial product (dried food kelp in the form of a powder with a particle size of less than 200 microns produced by AAF LLC / A

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CHUIKO, Maryna, and Andrii CHUIKO. "EFFICIENCY OF STABILIZING OF FOOD FATS AND POSSIBILITY OF EXTENDING THEIR STORAGE TERMS." Herald of Khmelnytskyi National University 305, no. 1 (2022): 218–23. http://dx.doi.org/10.31891/2307-5732-2022-305-1-218-223.

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It is important today to increase the shelf life of fats used for the production of culinary and confectionery products in the food industry and in the restaurant industry. Fats are part of a variety of dishes and products in various quantities (from 1 % in fresh salads to almost 85 % in creams). When stored under the influence of light, air and moisture in fats, chemical reactions occur, mainly oxidative, which significantly impair their organoleptic and physicochemical parameters. In existing recipes, most dishes use mainly vegetable oil, margarine, cooking fat, and for children’s and specia

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Denisovich, Y., Elena Osipenko, Ekaterina Kichigina, and G. Gavrilova. "STUDYING THE POSSIBILITY OF USING AN PEA PROTEIN ISOLATE IN THE MEAT AND VEGETABLE CULINARY TECHNOLOGY PRODUCTION." Bulletin of KSAU, no. 8 (January 29, 2025): 257–65. https://doi.org/10.36718/1819-4036-2023-8-257-265.

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The purpose of research is to study the possibility of using pea protein isolate in the production technology of a meat and vegetable culinary product of a functional orientation. Tasks: to study the physicochemical and biochemical parameters of pea protein isolate; to develop the technology of a meat and vegetable culinary product with the addition of pea protein isolate; to determine the quality indicators of the finished product and develop a production control program. Objects: commercially produced pea protein isolate, a laboratory sample of a meat and vegetable product prepared according

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Goyko, I., and N. Stetsenko. "Substantiation of the recipe and study of a complex indicator of the quality of mincemeat for the production of culinary meat and vegetable semifinished products for special dietary consumption (for athletes)." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(170) (June 24, 2022): 143–54. http://dx.doi.org/10.33245/2310-9289-2022-170-1-143-154.

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The article substantiates the mincemeat recipe for the production of culinary meat and vegetable semifinished products for special dietary purposes for athletes. Based on the monitoring of the food market, it was concluded that it is promising to expand the range of sports nutrition by combining mincemeat with vegetable raw materials. The development of functional food products for special dietary nutrition with increased nutritional and biological value will expand the range of new food products. The choice of vegetable raw materials, namely powders from porcini mushrooms, carrots, spinach an

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Tanius, Billy, Heru Pramudia, and Iwan Surjawan. "Innovation Of Adding Green Mustard To Rice Crackers." Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management 7, no. 2 (2024): 75–84. https://doi.org/10.46837/journey.v7i2.223.

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Crackers are a type of dry food that contains quite high starch, made from tapioca flour as a base ingredient. Different spices are added to produce different types of crackers. Crackers can also be innovated by using other ingredient substitutions that aim to add and have functional value, one of which is the addition of green mustard. This research aims to utilize green mustard into an innovative rice cracker product. This is caused by the lack of rice cracker products with vegetables as processed products. This study uses a quantitative approach. Specifically, this research was carried out

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Deinychenko, Liudmyla, Volodymyr Bakhmach, Hryhorii Deinychenko, and Tamara Kravchenko. "Technology Elaboration of the Semi-finished Dough Product “Amygdalaceous” for Cheesecakes." Restaurant and hotel consulting. Innovations 4, no. 2 (2021): 284–98. http://dx.doi.org/10.31866/2616-7468.4.2.2021.249085.

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Topicality. In this paper common nutritional status disorders of the present are analysed. Additionally, it is determined that one of the leading places among them is given to the zinc deficiency. The probable causes of zinc deficiency are offered, and the works of scientists dealing with this problem are analysed. It is defined that the development of zinc enriched technologies in desserts production for restaurant industry establishments, as well as semi-finished products for their yielding, is of urgent importance. Aim and methods. The aim of this study is to substantiate and elaborate the

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Gareeva, Inzira, Aliya Sharipova, Evgeniy Chernenkov, and Dilya Yudina. "COMBINED COTTAGE CHEESE AND VEGETABLE CASSEROLES FROM LOCAL RAW MATERIALS FOR A RATIONAL DIET." Bulletin of KSAU, no. 6 (July 23, 2024): 171–77. http://dx.doi.org/10.36718/1819-4036-2024-6-171-177.

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The aim of the study is to develop a recipe for combined curd-vegetable casseroles from local raw materials with improved organoleptic and physicochemical properties. A comprehensive study was conducted that allowed theoretically and experimentally substantiating the feasibility of using turnips as a functional ingredient in the preparation of curd-vegetable casserole. The following quality indicators were studied in the experimental samples of culinary products: mass fraction of fat, protein, total sugars, ascorbic acid content; sanitary and microbiological indicators: the number of mesophili

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Vorobev, Viktor Ivanovich, Elena Vladimirovna Nizhnikova, and Ol'ga Chernega. "A method of producing food additives using salted fish skins with scales." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2025, no. 1 (2025): 125–34. https://doi.org/10.24143/2073-5529-2025-1-125-134.

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The research on the use of salted skins of Pacific herring (Clupea pallasii) and salmon (Salmo salar) with cuts of meat and scales, formed in the process of salting fish raw material with its subsequent cutting, as components of the mixture (wheat groats / salted fish skin with scales) in the production of food additives has been carried out. The general chemical composition (including calcium, phosphorus, acid number, energy value) of initial raw materials and the received samples of their mixture (food additives in the form of flour) is determined, and also their organoleptic characteristic

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Shehadeh, M. W. M. "Properties and active substances of hummus bean paste based on chickpea puree." New Technologies 20, no. 4 (2025): 82–89. https://doi.org/10.47370/2072-0920-2024-20-4-82-89.

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Introduction. Recently, there has been a growing interest in legumes, including chickpeas, as a source of protein and other nutrients. Hummus, a traditional Middle Eastern dish made from chickpea puree, is an excellent example of the use of legumes in cooking. In recent years, hummus has become a popular product in the diet, due to its nutritional value and ability to integrate into a variety of culinary traditions. There is also a growing interest among consumers in healthy eating, in which hummus plays a key role as a source of plant protein and other beneficial components. The goal of the r

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Sukriadi, Erie Hidayat, and Canty Zenitha. "MODIFICATION OF TRADITIONAL FOOD (KLEPON CHEESECAKE)." JURNAL MANAJEMEN KULINER 4, no. 1 (2025): 17–23. https://doi.org/10.59193/jmn.v4i1.366.

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Klepon is a traditional snack loved by people of all ages due to its dominant sweet, savory taste and soft texture. In an effort to preserve and develop traditional culinary delights, this research aims to assess consumer acceptance of modified Klepon Cheesecake by evaluating its quality in terms of taste, aroma, texture, and appearance. The product development was achieved by modifying the traditional klepon, made from glutinous rice flour, into a cheesecake with added kinca (palm sugar syrup) filling. This experimental research used qualitative methods and a descriptive approach, with data c

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Cegoñino, María, Vanesa Abad, Raúl Ruiz-Comeras, et al. "Preparation of Gazpacho Assisted by Pulsed Electric Fields: A Preliminary Study." Gastronomy 3, no. 1 (2025): 5. https://doi.org/10.3390/gastronomy3010005.

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Pulsed Electric Fields (PEFs) are a technology increasingly used in the food industry for various purposes. However, their potential benefits as a pretreatment prior to the culinary preparation of a product have rarely been investigated. No previous study has investigated the use of PEFs in obtaining gazpacho, a typical Spanish dish. We aimed to evaluate the possibility of applying this technology in pretreating the vegetables used in gazpacho; furthermore, we evaluated its impact on the final product by comparing results with control samples. Applied at several different intensities (0.5–1.5

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