East Siberia State University of Technology and Management

One of the key challenges bakery industry faces is the development of diverse products enriched with physiologically beneficial ingredients. Scientific and industrial practice shows that to achieve this goal it is effective to add processed grains to bakery products. These products, as natural biocorrectors, are rich in biologically valuable proteins, fiber (indigestible polysaccharides), vitamins, minerals and other compounds having beneficial effect on human health. Research and development are currently underway in the field of bread products with improved nutritional properties, for which unconventional raw materials are used. Whole-grain spelt flour can be considered a promising raw material. The research purpose is to improve the recipe and production technology of breadsticks. The paper studies the effect of adding whole-grain spelt flour (up to 50 % of the total amount of flour) and apple powder on baking properties of dough and the quality of finished product, as well as baking breadsticks with improved nutritional characteristics.

Statistics shows a steady increasing trend in consumers’ interest in functional healthy foods. Pasta products enriched with useful ingredients are gaining particular popularity. This is especially true in the context of the growing trend of organic and eco-friendly products among health-conscious individuals. The pasta products developed by the study, contains powdered secondary sea buckthorn processing products as additives. They are characterized by high organoleptic quality indicators, which correspond to regulatory requirements for physical and chemical quality indicators of dough and finished products, high biologically active substances content. To manage quality and safety, risk management measures have been developed for pasta production with powder from secondary sea buckthorn processing materials.

Food allergy, which manifests itself as an oversensitivity of the body’s immune system to certain kinds of foods, affects a significant share of the world’s population and represents a serious issue. The aim of this study was to evaluate the allergenic potential of beef exposed to a probiotic microbial consortium. The developed consortium, which consisted of strains: Lactobacillus plantarum 7K, Lactobacillus paracasei k406, Pediococcus acidilactici PDA27 and Staphylococcus carnosus SPHC108, exhibited high proteolytic activity against beef proteins (after three days of fermentation, the degree of hydrolysis reached up 21.5 %). The allergenic potential of fermented beef and unfermented beef was studied in the experimental animals (rats) that were exposed to simulation of artifi cially induced systemic anaphylactic reaction to ovalbumin. It was found that, against the background of ovalbumin sensitization, the inclusion of fermented meat into the rats’ diet reduced the severity of the anaphylactic reaction by 43.5 % compared to the cor responding parameters among the rats that were fed with unfermented meat. The concentration of specific antibodies (IgG) to oval bumin in the blood serum of the experimental animals, that were fed with fermented meat, was also significantly lower (p ≤ 0.05). Animals that received the fermented food along with the sensitization background featured greater body weight gain at the end of the experiment. The fecal counts of lactobacteria and bifidobacteria in the animals in this group fed with fermented meat along with ovalbumin sensitization and along with anaphylactic reaction development increased fourfold in comparison with to the group of rats fed with unfermented meat. Histological studies showed that introducing fermented meat into the diet along with food sensitization did not cause significant morphofunctional changes in the mesenteric lymph node structures, whereas the animals fed with unfermented meat demonstrated the signs of decompensation and immune mechanisms stress. These results demonstrate the potential of using meat fermented with probiotic microorganisms consortium as promising approach to reducing food allergies risk.

This article presents the results of drink powder basic composition containing functional food ingredients. The researchers selected plant and animal raw materials with high nutritional and biological value from the Baikal Natural Area. The ingredient composition was optimized to ensure the antioxidant properties of the resulting drink basic composition. Organoleptic evaluation was conducted, and safety indicators of the resulting drink basic composition were studied. The developed drink powder composition, made from the Baikal Natural Area resources, contributes to the variety of healthy drinks that meet safety and environmental requirements.

In the Trans-Baikal Territory, Mongolian rough-haired goats are bred, being adapted to a year-round distant pasture grazing. The Mongolian breed of goats is of meat-and-wool-and-milk farming, and goat farming is one of the ways to expand the range of high-protein natural meat. Experiments have shown that the animals have high pre-slaughter weight of 47.5 kg on average, and slaughter yield is 48.2 %, which is comparable to carcasses yield from small cattle. The organoleptic analysis of the samples showed that goat meat is most similar to lamb, but it has a more delicate flavor, is less fatty, and has a slightly sweet taste. Goat meat has high protein content (19.47-20.57 %) and low-fat content (2-6 %), which makes it dietary food. Muscle samples from hip part of carcass have higher cutting force, which may be due to more developed connective tissue in the form of tendons and ligaments that provide muscle contraction.