Aleksandr N . Sapozhnikov | Siberian University of Consumer Cooperation (original) (raw)

Uploads

Papers by Aleksandr N . Sapozhnikov

Research paper thumbnail of Using flour from pumpkin pulp and seeds in bakery products formulations (in Russian)

Bulletin of KSAU, 2022

The purpose of research is to study the effect of flour from pulp and seeds of pumpkin, obtained ... more The purpose of research is to study the effect of flour from pulp and seeds of pumpkin, obtained using infrared radiation, on the organoleptic characteristics of flour products - shortbread cookies and muffins. Tasks: to develop a method for obtaining flour from pumpkin pulp and seeds; to investigate the influence of the amount of flour from the pulp and pumpkin seeds on the organoleptic characteristics and nutritional value of flour products. Practical research was carried out at the Department of Technology and Organization of Food Production FSBEI HE Novosibirsk State Technical University. The objects of study are two types of flour obtained, respectively, from pumpkin pulp and seeds using infrared radiation, as well as samples of flour products - shortbread cookies and muffins - using them. Experiments on drying pumpkin and testing samples of flour products - shortbread cookies and muffins with cheese - were carried out in triplicate. A technological scheme for the production of flour from pumpkin pulp and seeds using infrared radiation was developed and described, which allows more complete use of the initial plant material, while the use of infrared radiation allows the maximum preservation of the properties of fresh pumpkin. Flour was added to product samples in the amount of 5 % flour from pumpkin pulp, 5 % flour from pumpkin seeds and 10 % of one and the other type of flour from the mass of wheat flour. The amount of 5 % flour from pumpkin pulp and 5 % flour from pumpkin seeds was taken as the optimal proportion, since with an increase in the proportion of application, the volume and porosity of product samples decrease. The developed method for the production of flour from pumpkin pulp and seeds will make it possible to more fully use the original pumpkin raw materials and obtain two food ingredients from it to enrich flour products. The simultaneous use of pulp flour and pumpkin seeds improves the organoleptic characteristics of enriched
products and is a promising ingredient in terms of increasing nutritional value and imparting functional properties to finished products.

Research paper thumbnail of Spicy plant raw materials in choux dough (in Russian)

Food Processing: Techniques and Technology

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutrition... more Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough. Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples. Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the doug...

Research paper thumbnail of Processing persimmon fruits into a drink: Increasing of astringency and method of its elimination

I INTERNATIONAL CONFERENCE ASE-I - 2021: APPLIED SCIENCE AND ENGINEERING: ASE-I - 2021, 2021

Research paper thumbnail of Development of formulation and technology of marshmallows with dried persimmon

E3S Web of Conferences, 2021

The paper shows a short review of main useful properties of persimmon fruits, methods of their pr... more The paper shows a short review of main useful properties of persimmon fruits, methods of their processing and practical use in formulations of different food production types. Based on the review, the advisability of using persimmon in marshmallows formulations is shown. Comparative characteristics of two drying methods of persimmon are carried out practically, and optimal parameters of drying process, where losses of biologically active substances are minimal, are established. The comparison of sensory characteristics of two marshmallow samples is shown, and their nutritional value is calculated. First (control) marshmallow sample was obtained using classical formulation. The formulation of second (experimental) marshmallow sample also included dried persimmon powder. It is determined that persimmon powder does not have negative effect on sensory properties of marshmallows and improves its nutritional value. Therefore, powder can be implemented practically. The developed marshmallo...

Research paper thumbnail of The use of celery stalks powder of infrared drying in bakery products

E3S Web of Conferences, 2021

Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, ... more Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically.

Research paper thumbnail of Using flour from pumpkin pulp and seeds in bakery products formulations (in Russian)

Bulletin of KSAU, 2022

The purpose of research is to study the effect of flour from pulp and seeds of pumpkin, obtained ... more The purpose of research is to study the effect of flour from pulp and seeds of pumpkin, obtained using infrared radiation, on the organoleptic characteristics of flour products - shortbread cookies and muffins. Tasks: to develop a method for obtaining flour from pumpkin pulp and seeds; to investigate the influence of the amount of flour from the pulp and pumpkin seeds on the organoleptic characteristics and nutritional value of flour products. Practical research was carried out at the Department of Technology and Organization of Food Production FSBEI HE Novosibirsk State Technical University. The objects of study are two types of flour obtained, respectively, from pumpkin pulp and seeds using infrared radiation, as well as samples of flour products - shortbread cookies and muffins - using them. Experiments on drying pumpkin and testing samples of flour products - shortbread cookies and muffins with cheese - were carried out in triplicate. A technological scheme for the production of flour from pumpkin pulp and seeds using infrared radiation was developed and described, which allows more complete use of the initial plant material, while the use of infrared radiation allows the maximum preservation of the properties of fresh pumpkin. Flour was added to product samples in the amount of 5 % flour from pumpkin pulp, 5 % flour from pumpkin seeds and 10 % of one and the other type of flour from the mass of wheat flour. The amount of 5 % flour from pumpkin pulp and 5 % flour from pumpkin seeds was taken as the optimal proportion, since with an increase in the proportion of application, the volume and porosity of product samples decrease. The developed method for the production of flour from pumpkin pulp and seeds will make it possible to more fully use the original pumpkin raw materials and obtain two food ingredients from it to enrich flour products. The simultaneous use of pulp flour and pumpkin seeds improves the organoleptic characteristics of enriched
products and is a promising ingredient in terms of increasing nutritional value and imparting functional properties to finished products.

Research paper thumbnail of Spicy plant raw materials in choux dough (in Russian)

Food Processing: Techniques and Technology

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutrition... more Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough. Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples. Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the doug...

Research paper thumbnail of Processing persimmon fruits into a drink: Increasing of astringency and method of its elimination

I INTERNATIONAL CONFERENCE ASE-I - 2021: APPLIED SCIENCE AND ENGINEERING: ASE-I - 2021, 2021

Research paper thumbnail of Development of formulation and technology of marshmallows with dried persimmon

E3S Web of Conferences, 2021

The paper shows a short review of main useful properties of persimmon fruits, methods of their pr... more The paper shows a short review of main useful properties of persimmon fruits, methods of their processing and practical use in formulations of different food production types. Based on the review, the advisability of using persimmon in marshmallows formulations is shown. Comparative characteristics of two drying methods of persimmon are carried out practically, and optimal parameters of drying process, where losses of biologically active substances are minimal, are established. The comparison of sensory characteristics of two marshmallow samples is shown, and their nutritional value is calculated. First (control) marshmallow sample was obtained using classical formulation. The formulation of second (experimental) marshmallow sample also included dried persimmon powder. It is determined that persimmon powder does not have negative effect on sensory properties of marshmallows and improves its nutritional value. Therefore, powder can be implemented practically. The developed marshmallo...

Research paper thumbnail of The use of celery stalks powder of infrared drying in bakery products

E3S Web of Conferences, 2021

Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, ... more Celery stalks are a source of useful nutritional substances. However, their shelf-life is short, so processing them into the powder of infrared (IR) drying is the optimal way to keep their useful properties. Using celery stalks in powder form can prolongate their shelf-life and introduce them into bakery products formulations. Thus, bakery products range will expand, what contributes to the aims of bakery enterprises sustainable development. The paper shows the research results in the development of new bakery production using celery stalks powder of IR-drying. The experiments showed that the celery stalks powder slightly changes carrying out the technological process, and the bakery product has got high sensory characteristics and nutritional value. So, the developed technology can be implemented practically.