Olga Musina | Altai State Technical University (original) (raw)

Papers by Olga Musina

Молочная промышленность, 2021

Молочная промышленность, 2021

The need to create a new fermented milk product with the addition of gluten-free flour is scienti... more The need to create a new fermented milk product with the addition of gluten-free flour is scientifically substantiated. The main raw materials for production were cow milk of varying fat content; Whole wheat flour of green buckwheat that has undergone heat treatment was selected as a plant component. The feasibility of roasting the plant component is justified by its microbiological safety when further added to the milk base. Additionally, in the process of roasting, the flour acquired a nutty flavor and aroma. A combination of lactic acid organisms of the starter culture FD-DVS CHN 11 and yeast starter culture LAF 3 was used. The effect of the kefir fat content and the dose of roasted whole wheat flour of green buckwheat on the syneresis degree was studied. The kefir storage mode was investigated, and a storage setting was carried out in order to determine the shelf life of the final product. A technology has been developed for the production of kefir product with addition of roasted whole wheat flour of green buckwheat that does not contain gluten. These studies made it possible to determine the dosage of vegetable component and the technological stage of introducing it into the fermented milk product.

Пищевая промышленность, 2011

Journal of Nutritional Health & Food Engineering, May 17, 2017

Germination time and conditions for wheat grain were studied to determine optimum conditions that... more Germination time and conditions for wheat grain were studied to determine optimum conditions that would maximize the production of carotene and minimize nitrate amount. The study of the germinating wheat mode is described in the article. Wheat's germinating duration and drying temperature are recommended. The wheat malt is intended for use in the dairy. Also cottage cheese product basic recipe is described.

Foods and Raw materials, Oct 20, 2015

The scientific direction of the food product designing with a specified set of indicators of nutr... more The scientific direction of the food product designing with a specified set of indicators of nutritional value is currently topical in the world. The mathematical bases for solving formulation problems are well studied. The problems concerning the multi-objective optimization of formulations for multicomponent products are frequently met. At the same time, only one, the most important, criterion is to be optimized, and the rest criteria act as the additional constraints, since the intersection of sets of the optimal solutions for all single-objective problems usually turns out to be an empty set. As a result, several formulation alternatives are obtained, which are optimized according to any single or several (but not all) criteria. The purpose of the work is to theoretically substantiate a universal approach to choosing out of the set of alternatives of the optimized formulations of food products. The authors suggest reasserting the problem of choice as the problem of assessing the degree of the product's composition conformance with the recommended physiological standards. When assessing the balanced state of the formulation alternatives, the conclusions are made by comparing the relative degree of conformance of the generalized Harrington's desirability function value with the reference standard, and not of the absolute value of the generalized desirability function. To select from a variety of the optimized formulation alternatives of the multicomponent food products, it is proposed to use the following 6 criteria: a balanced state index of the product's macronutrient composition; a balanced state index of the vitamin composition; a balanced state index of the mineral composition; a balanced state index of the amino acid composition; a balanced state index of the fatty acid composition; and a balanced state index of the energy value. Wherein, it is proposed to calculate the generalized Harrington's desirability function as a geometric mean of the partial balanced state indices. A universal approach is suggested for making a choice out of the variety of the optimized formulation alternatives. At the same time, the subjectivity is eliminated in choosing the nomenclature and numerical values of the physical indicators of quality of the compared variants of multicomponent products.

IOP conference series, Apr 1, 2022

The object of research is the economic relations of agricultural producers in the production of s... more The object of research is the economic relations of agricultural producers in the production of spring wheat grain. The purpose of the article is to formulate the distinctive features of the business mechanism for growing spring wheat and its improvement. The main tasks implemented in the study include: - to identify the elements of the business mechanism for growing spring wheat; - to determine its main aspects that determine the level of economic effect of growing spring wheat; - assess the level and structure of state assistance in the cultivation of spring wheat at the regional level. As a result of the research, the main organizational and economic aspects of spring wheat cultivation in the Samara region were identified. In recent years, the volume of spring wheat production in the region has grown due to an increase in the sown area and yield, while the gross harvest in 2019 amounted to 245.8 thousand tons. The spring wheat cultivation efficiency is significantly influenced by the basic tillage type, the costs of which can be up to 20% in the structure of production costs. The option with fine processing by 10-12 cm showed the greatest efficiency. The profitability of this option was 87%. State support at the regional level plays a significant role in shaping the profitability of spring wheat cultivation.

Техника и технология пищевых производств, Mar 27, 2023

Pomegranate (Punica granatum L.) processing focuses on the extraction of polyphenols from peel. H... more Pomegranate (Punica granatum L.) processing focuses on the extraction of polyphenols from peel. However, pomegranate peel is also rich in other biologically active water-soluble components, and their commercial extraction remains understudied. The research objective was to evaluate the degree of extraction of hydrophilic substances, such as simple sugars, organic acids, and polyphenols, from raw pomegranate peel and pulp under different experimental conditions in order to select the optimal extraction parameters. The study featured pomegranates of the Iridanaly variety (Geokchay, Azerbaijan). Raw peel and pulp were crushed to the state of a coarse gruel. Extraction occurred by maceration at a hydromodulus of 1:2 and a temperature of 40 or 60°C with pure water and aqueous ethanol solutions (10–14 % vol.). The process lasted 30, 60, or 90 min in one or two stages with separate extraction at each stage. The research involved standard physicochemical methods. In 31.0 ± 2.0 g/100 g of dry peel, the hydrophilic fraction accounted for 85.32%; in 35.7 ± 2.8 g/100 g of dry pulp, it was 59.36%. Only 54.6% solids were extracted from raw peel after 30 min of extraction with pure water at a hydromodulus of 1:2 and 60°C. Pomegranate peel contained hydrophilic colloids, which caused water absorption and reduced the yield. The optimal extraction included an aqueous solution of ethanol with an ethanol concentration of 10–14 % vol. and two thirty-minute stages. The coagulating effect of ethyl alcohol on water-soluble pectin made it possible to increase the degree of extraction of water-soluble substances to 83.93 and 91.4% of their initial content in raw peel and raw pulp, respectively. Such extraction yielded 4 kg of mixed extract from 1 kg of raw pulp. The extract was boiled under vacuum and yielded 260 g of concentrate with 60 wt.% solids, including 46.70 g/100 g simple sugars, 4.73 g/100 g organic acids, 3.70 g/100 g polyphenols, and 10.10 mg/100 g vitamin C. The extraction of raw pomegranate peel and pulp with aqueous ethanol (10–14 % vol.) provided the maximal degree of extraction of hydrophilic substances and facilitated the separation of the resulting extracts. However, strong alcohol solutions may increase the cost of distillation of alcohol from the extract. To eliminate this shortcoming, the extraction can be carried out with pure water and a pectolytic enzyme.

KnE Life Sciences, Jan 13, 2022

A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of th... more A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of this paperwas to demonstrate how tools of the digital economy could be used to help improve nutritional status, using the example of Microsoft Excel. To improve nutritional status, reliable digital information is needed on the content of macronutrients and micronutrients in raw materials and foodproducts. Then the correction of the diet or formulation of an individual product can be carried out. The database "Chemical composition of food raw materials and food products" was developed using Microsoft Excel; this database is a digital tool for quick and reliable information about the nutrient profile of Russian raw materials and food products. Itobtained official state registration under the number 2012620334. The database is a series of spreadsheets that are interconnected by common key fields. For each type of food raw material or food product, the database contains descriptors: the main chemical composition (mass fraction of water, protein, fat, saturated fatty acids, polyunsaturated fatty acids, cholesterol, mono-and disaccharides, starch, digestible carbohydrates, dietary fibre, ash, organic acids); minerals (sodium, potassium, calcium, magnesium, phosphorus, iron); vitamins (A, B 1 , B 2 , PP, C, beta-carotene, retinol equivalent, tocopherol equivalent, niacin equivalent); and energy value. Using the database can help to speed up and facilitate calculating individual and group diets and can assist in adjusting the nutritional status for healthier outcomes.

Journal of Nutritional Health & Food Engineering, Oct 18, 2016

Journal of Nutritional Health & Food Engineering, Apr 25, 2016

Field: Dairy industry. Substance: Invention relates to dairy industry. Method of producing a chee... more Field: Dairy industry. Substance: Invention relates to dairy industry. Method of producing a cheese product comprises concentrating skim milk by ultrafiltration to casein content in retentate of at least 3 % and obtaining a retentate, preparing emulsifying bases, preparing a coarse emulsion, homogenizing emulsion, mixing emulsion with retentate of skim milk to a desired ratio between fat and protein in dairy mixture, pasteurizing fat-normalised dairy mixture, cooling dairy mixture to a temperature of coagulation, feeding mixture into a cheese-making machine, producing combined rennet cheese or a cheese product, wherein according to invention is carried out enzymatic modification of phospholipid emulsifying bases via phospholipase A1 or A2, and retentate prior to normalization is pasteurized at 92±2 held at 20±2 and cooled to 15±2°C. Effect: Invention increases output of product, increases efficiency of equipment, reduces loss of fat and cheese mass (casein dust) in production process, intensifies production process and obtain a product with a given fatty acid composition, and increases its nutritional and biological value. Bite-size smoked cheese and method for producing same CN 105392369 (China)

Syrodelie i maslodelie, 2019

Syrodelie i maslodelie, 2021

Nucleation and Atmospheric Aerosols, 2021

The article describes the useful properties of milk whey, a product of milk secondary processing ... more The article describes the useful properties of milk whey, a product of milk secondary processing in the production of cheese, cottage cheese and casein. The characteristic of propionic acid bacteria, their role in maintaining the normal functional state of the human organism is shown. Research is carried out to study strains of propionic acid bacteria Propionibacterium freudenreichii ssp. globosum B-3, 112, Х3 from the "Siberian collection of microorganisms" while cultivating them on a growing milk whey based medium. The dynamics of the propionic acid bacteria count during storage, their production of vitamin B12, the ability to suppress the growth of opportunistic pathogens (Clostridium perfringens) are studied. Research results shows that milk whey is a good growing medium for the development of propionic acid bacteria. When cultivated on a whey-supplemented medium, a multistrain culture of propionic acid bacteria shows a high survival rate (at least 10 8 CFU/cm 3) during storage for 180 days. The results prove the perspective of using the studied strains Propionibacterium freudenreichii ssp. as probiotic cultures in the development of whey-based fermented products.

Syrodelie i maslodelie, 2019

Smart Innovation, Systems and Technologies, Aug 20, 2021

Международный научно-исследовательский журнал, 2014

Journal of Nutritional Health & Food Engineering, Apr 25, 2016

Substance: cheese production method envisages introduction of whey protein concentrate in the for... more Substance: cheese production method envisages introduction of whey protein concentrate in the form of Simpless®-100 natural food additive, produced by way of microparticulation, into defatted milk before pasteurisation, pasteurisation, cooling to the coagulation temperature, introduction of a bacterial starter, calcium chloride and rennet, coagulation during 40-70minutes, cutting into cubes, whey separation, clot heating to 34-37°C during 25-30minutes under continuous stirring conditions, moulding, self-pressing and salting. Effect: invention allows to obtain cheese with increased nutritive and biological value, low caloric content with usage of secondary milk raw materials and of the equipment available at cheese-making factories.

Молочная промышленность, 2021

Молочная промышленность, 2021

The need to create a new fermented milk product with the addition of gluten-free flour is scienti... more The need to create a new fermented milk product with the addition of gluten-free flour is scientifically substantiated. The main raw materials for production were cow milk of varying fat content; Whole wheat flour of green buckwheat that has undergone heat treatment was selected as a plant component. The feasibility of roasting the plant component is justified by its microbiological safety when further added to the milk base. Additionally, in the process of roasting, the flour acquired a nutty flavor and aroma. A combination of lactic acid organisms of the starter culture FD-DVS CHN 11 and yeast starter culture LAF 3 was used. The effect of the kefir fat content and the dose of roasted whole wheat flour of green buckwheat on the syneresis degree was studied. The kefir storage mode was investigated, and a storage setting was carried out in order to determine the shelf life of the final product. A technology has been developed for the production of kefir product with addition of roasted whole wheat flour of green buckwheat that does not contain gluten. These studies made it possible to determine the dosage of vegetable component and the technological stage of introducing it into the fermented milk product.

Пищевая промышленность, 2011

Journal of Nutritional Health & Food Engineering, May 17, 2017

Germination time and conditions for wheat grain were studied to determine optimum conditions that... more Germination time and conditions for wheat grain were studied to determine optimum conditions that would maximize the production of carotene and minimize nitrate amount. The study of the germinating wheat mode is described in the article. Wheat's germinating duration and drying temperature are recommended. The wheat malt is intended for use in the dairy. Also cottage cheese product basic recipe is described.

Foods and Raw materials, Oct 20, 2015

The scientific direction of the food product designing with a specified set of indicators of nutr... more The scientific direction of the food product designing with a specified set of indicators of nutritional value is currently topical in the world. The mathematical bases for solving formulation problems are well studied. The problems concerning the multi-objective optimization of formulations for multicomponent products are frequently met. At the same time, only one, the most important, criterion is to be optimized, and the rest criteria act as the additional constraints, since the intersection of sets of the optimal solutions for all single-objective problems usually turns out to be an empty set. As a result, several formulation alternatives are obtained, which are optimized according to any single or several (but not all) criteria. The purpose of the work is to theoretically substantiate a universal approach to choosing out of the set of alternatives of the optimized formulations of food products. The authors suggest reasserting the problem of choice as the problem of assessing the degree of the product's composition conformance with the recommended physiological standards. When assessing the balanced state of the formulation alternatives, the conclusions are made by comparing the relative degree of conformance of the generalized Harrington's desirability function value with the reference standard, and not of the absolute value of the generalized desirability function. To select from a variety of the optimized formulation alternatives of the multicomponent food products, it is proposed to use the following 6 criteria: a balanced state index of the product's macronutrient composition; a balanced state index of the vitamin composition; a balanced state index of the mineral composition; a balanced state index of the amino acid composition; a balanced state index of the fatty acid composition; and a balanced state index of the energy value. Wherein, it is proposed to calculate the generalized Harrington's desirability function as a geometric mean of the partial balanced state indices. A universal approach is suggested for making a choice out of the variety of the optimized formulation alternatives. At the same time, the subjectivity is eliminated in choosing the nomenclature and numerical values of the physical indicators of quality of the compared variants of multicomponent products.

IOP conference series, Apr 1, 2022

The object of research is the economic relations of agricultural producers in the production of s... more The object of research is the economic relations of agricultural producers in the production of spring wheat grain. The purpose of the article is to formulate the distinctive features of the business mechanism for growing spring wheat and its improvement. The main tasks implemented in the study include: - to identify the elements of the business mechanism for growing spring wheat; - to determine its main aspects that determine the level of economic effect of growing spring wheat; - assess the level and structure of state assistance in the cultivation of spring wheat at the regional level. As a result of the research, the main organizational and economic aspects of spring wheat cultivation in the Samara region were identified. In recent years, the volume of spring wheat production in the region has grown due to an increase in the sown area and yield, while the gross harvest in 2019 amounted to 245.8 thousand tons. The spring wheat cultivation efficiency is significantly influenced by the basic tillage type, the costs of which can be up to 20% in the structure of production costs. The option with fine processing by 10-12 cm showed the greatest efficiency. The profitability of this option was 87%. State support at the regional level plays a significant role in shaping the profitability of spring wheat cultivation.

Техника и технология пищевых производств, Mar 27, 2023

Pomegranate (Punica granatum L.) processing focuses on the extraction of polyphenols from peel. H... more Pomegranate (Punica granatum L.) processing focuses on the extraction of polyphenols from peel. However, pomegranate peel is also rich in other biologically active water-soluble components, and their commercial extraction remains understudied. The research objective was to evaluate the degree of extraction of hydrophilic substances, such as simple sugars, organic acids, and polyphenols, from raw pomegranate peel and pulp under different experimental conditions in order to select the optimal extraction parameters. The study featured pomegranates of the Iridanaly variety (Geokchay, Azerbaijan). Raw peel and pulp were crushed to the state of a coarse gruel. Extraction occurred by maceration at a hydromodulus of 1:2 and a temperature of 40 or 60°C with pure water and aqueous ethanol solutions (10–14 % vol.). The process lasted 30, 60, or 90 min in one or two stages with separate extraction at each stage. The research involved standard physicochemical methods. In 31.0 ± 2.0 g/100 g of dry peel, the hydrophilic fraction accounted for 85.32%; in 35.7 ± 2.8 g/100 g of dry pulp, it was 59.36%. Only 54.6% solids were extracted from raw peel after 30 min of extraction with pure water at a hydromodulus of 1:2 and 60°C. Pomegranate peel contained hydrophilic colloids, which caused water absorption and reduced the yield. The optimal extraction included an aqueous solution of ethanol with an ethanol concentration of 10–14 % vol. and two thirty-minute stages. The coagulating effect of ethyl alcohol on water-soluble pectin made it possible to increase the degree of extraction of water-soluble substances to 83.93 and 91.4% of their initial content in raw peel and raw pulp, respectively. Such extraction yielded 4 kg of mixed extract from 1 kg of raw pulp. The extract was boiled under vacuum and yielded 260 g of concentrate with 60 wt.% solids, including 46.70 g/100 g simple sugars, 4.73 g/100 g organic acids, 3.70 g/100 g polyphenols, and 10.10 mg/100 g vitamin C. The extraction of raw pomegranate peel and pulp with aqueous ethanol (10–14 % vol.) provided the maximal degree of extraction of hydrophilic substances and facilitated the separation of the resulting extracts. However, strong alcohol solutions may increase the cost of distillation of alcohol from the extract. To eliminate this shortcoming, the extraction can be carried out with pure water and a pectolytic enzyme.

KnE Life Sciences, Jan 13, 2022

A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of th... more A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of this paperwas to demonstrate how tools of the digital economy could be used to help improve nutritional status, using the example of Microsoft Excel. To improve nutritional status, reliable digital information is needed on the content of macronutrients and micronutrients in raw materials and foodproducts. Then the correction of the diet or formulation of an individual product can be carried out. The database "Chemical composition of food raw materials and food products" was developed using Microsoft Excel; this database is a digital tool for quick and reliable information about the nutrient profile of Russian raw materials and food products. Itobtained official state registration under the number 2012620334. The database is a series of spreadsheets that are interconnected by common key fields. For each type of food raw material or food product, the database contains descriptors: the main chemical composition (mass fraction of water, protein, fat, saturated fatty acids, polyunsaturated fatty acids, cholesterol, mono-and disaccharides, starch, digestible carbohydrates, dietary fibre, ash, organic acids); minerals (sodium, potassium, calcium, magnesium, phosphorus, iron); vitamins (A, B 1 , B 2 , PP, C, beta-carotene, retinol equivalent, tocopherol equivalent, niacin equivalent); and energy value. Using the database can help to speed up and facilitate calculating individual and group diets and can assist in adjusting the nutritional status for healthier outcomes.

Journal of Nutritional Health & Food Engineering, Oct 18, 2016

Journal of Nutritional Health & Food Engineering, Apr 25, 2016

Field: Dairy industry. Substance: Invention relates to dairy industry. Method of producing a chee... more Field: Dairy industry. Substance: Invention relates to dairy industry. Method of producing a cheese product comprises concentrating skim milk by ultrafiltration to casein content in retentate of at least 3 % and obtaining a retentate, preparing emulsifying bases, preparing a coarse emulsion, homogenizing emulsion, mixing emulsion with retentate of skim milk to a desired ratio between fat and protein in dairy mixture, pasteurizing fat-normalised dairy mixture, cooling dairy mixture to a temperature of coagulation, feeding mixture into a cheese-making machine, producing combined rennet cheese or a cheese product, wherein according to invention is carried out enzymatic modification of phospholipid emulsifying bases via phospholipase A1 or A2, and retentate prior to normalization is pasteurized at 92±2 held at 20±2 and cooled to 15±2°C. Effect: Invention increases output of product, increases efficiency of equipment, reduces loss of fat and cheese mass (casein dust) in production process, intensifies production process and obtain a product with a given fatty acid composition, and increases its nutritional and biological value. Bite-size smoked cheese and method for producing same CN 105392369 (China)

Syrodelie i maslodelie, 2019

Syrodelie i maslodelie, 2021

Nucleation and Atmospheric Aerosols, 2021

The article describes the useful properties of milk whey, a product of milk secondary processing ... more The article describes the useful properties of milk whey, a product of milk secondary processing in the production of cheese, cottage cheese and casein. The characteristic of propionic acid bacteria, their role in maintaining the normal functional state of the human organism is shown. Research is carried out to study strains of propionic acid bacteria Propionibacterium freudenreichii ssp. globosum B-3, 112, Х3 from the "Siberian collection of microorganisms" while cultivating them on a growing milk whey based medium. The dynamics of the propionic acid bacteria count during storage, their production of vitamin B12, the ability to suppress the growth of opportunistic pathogens (Clostridium perfringens) are studied. Research results shows that milk whey is a good growing medium for the development of propionic acid bacteria. When cultivated on a whey-supplemented medium, a multistrain culture of propionic acid bacteria shows a high survival rate (at least 10 8 CFU/cm 3) during storage for 180 days. The results prove the perspective of using the studied strains Propionibacterium freudenreichii ssp. as probiotic cultures in the development of whey-based fermented products.

Syrodelie i maslodelie, 2019

Smart Innovation, Systems and Technologies, Aug 20, 2021

Международный научно-исследовательский журнал, 2014

Journal of Nutritional Health & Food Engineering, Apr 25, 2016

Substance: cheese production method envisages introduction of whey protein concentrate in the for... more Substance: cheese production method envisages introduction of whey protein concentrate in the form of Simpless®-100 natural food additive, produced by way of microparticulation, into defatted milk before pasteurisation, pasteurisation, cooling to the coagulation temperature, introduction of a bacterial starter, calcium chloride and rennet, coagulation during 40-70minutes, cutting into cubes, whey separation, clot heating to 34-37°C during 25-30minutes under continuous stirring conditions, moulding, self-pressing and salting. Effect: invention allows to obtain cheese with increased nutritive and biological value, low caloric content with usage of secondary milk raw materials and of the equipment available at cheese-making factories.