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Vol. 27 (2024 year), No. 2, DOI: 10.21443/1560-9278-2024-27-2

Sapozhnikov A. N., Kopylova A. V., Obrikov D. A.
Prospects for using powders from pumpkin pulp and rose hips in bakery products

Research to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the Department of Technology and Organization of Food Production of Novosibirsk State Technical University. The objects of the study are two types of powders made using infrared drying of pumpkin pulp and rose hips, and products using these herbal additives. A flowchart for producing these powders has been developed and demonstrated. The use of infrared radiation as a drying method allows you to preserve a larger amount of useful substances, including vitamin C. Three samples of products were made with different mass fractions of pumpkin and rosehip powders instead of wheat flour. The introduction of powders into products led to an improvement in the organoleptic parameters of the samples. The appearance has remained virtually unchanged, but the texture has improved, and the taste and smell have acquired a light fruity tint. The optimal mass fraction of powders was 4+4 % relative to the mass of wheat flour, which corresponds to experimental sample 3, which has a more pleasant taste and attractive appearance compared to control sample 1. A comparative analysis of the nutritional value of these samples has been carried out. Sample 3 contained beta-carotene and ascorbic acid absent in the control sample 1. The cost of a raw material set for a product sample with an optimal mass fraction of powders weighing 480 g increased by 6.4 rubles (43.8 %) compared to the control sample and is justified by the presence of pumpkin and rosehip powders increasing the organoleptic properties and nutritional value of the product. The resulting product can be sold to a wide range of consumers with different income levels.

(in Russian, стр.14, fig. 5, tables. 6, ref 26, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 4, DOI: 10.21443/1560-9278-2025-28-4/2

Kopylova A. V., Kuleshov I. A., Che K. E.
Qualimetric evaluation of quality indicators of bread and bakery products in Novosibirsk

The aim of the study is to develop a theoretically and practically substantiated model for qualimetric assessment of bakery products quality in Novosibirsk based on the "House of Quality" tool from QFD methodology to identify competitive ranking and directions for further product quality improvement. At the first stage, a survey of 1 200 Novosibirsk residents was conducted to determine consumer preferences. The second stage included expert evaluation of technical requirements for products according to regulatory documentation, construction of the "House of Quality" with interrelation matrix, laboratory analysis of first-bread samples made from wheat flour of the first grade by 4 leading manufacturers in Novosibirsk: "Voshod", "Baryshevsky", "Inskiy", "Yarcher". The results have shown that 83.4 % of respondents include bread in their diet, with the following priority requirements: taste, absence of preservatives, colorants, flavorings, and health benefits. The greatest relative weight among technical parameters is held by acidity (20.27 %), functional additives content (19.41 %), and nutritional value (16.23 %). The products of "Yarche" lead in terms of integral quality indicator equal to 8.84, with maximum values for shelf life, nutritional value, and absence of external and internal defects. The following technological contradictions are identified: reducing synthetic additives increases the usefulness of products but raises their cost, while increasing nutritional value complicates production processes. Manufacturers need to optimize acidity levels, reduce the proportion of synthetic additives, and improve labeling information for their production. Prospective areas include development of products with natural preservatives, introduction of gluten-free product lines, and artificial intelligence application for forecasting consumer preferences. This study also establishes new quality standards regulating quality, naturalness, and accessibility of bread and bakery products produced in Novosibirsk.

(in Russian, стр.14, fig. 1, tables. 5, ref 25, AdobePDF, AdobePDF 0 Kb)