Biotechnological methods for processing raw materials in the meat industry are associated with the creation of advanced technologies. Domestic and world experience indicate the advisability of using enzymes in the meat industry to accelerate the maturation processes and increase the quality of semi-finished products. In order to intensify technological processes, increase the nutritional and biological value of finished products, enzyme preparations are used in the process of processing low-grade meat raw materials. Currently, herbal enzyme preparations phytosin, papain, bromelain, etc. are widely used. Processing meat with enzymes improves the consistency of meat, softens the structure of rough and strong muscle fibers and connective tissue; helps to increase the degree of digestibility of the product; improves taste, smell and color and accelerates the ripening process of meat [1].Enzymes are participants in both traditional and new technological processes used in food production. The muscles of farm animals are characterized by low concentrations of intracellular enzymes. Some anatomical parts of the carcass are characterized by a high content of connective tissue. This determines the toughness of such meat and its slow maturation. Beef under normal conditions matures after 10-14 days of aging at a temperature of 2-4°C. After treatment with enzymes, the meat matures in 1-2 days. The main purpose of aging beef is to break down the muscle fiber structure and enhance the natural flavor of the meat [2].Processing low-grade meat with plant enzymes will make it possible to use parts of the carcass that are full in composition, but have naturally increased rigidity: meat from the hind legs, shoulder blades, and brisket. Processing meat with a plant enzyme preparation leads to significant destructive changes that provide an effective softening effect, and is consistent with the obtained assessments of physicochemical and functional technological properties [3].The use of enzyme preparations has a positive effect on the tenderness, juiciness, nutritional value of raw materials, the formation of the required level of water-binding and water-holding capacity, and improves organoleptic characteristics due to the targeted effect of plant enzymes and enzymatic preparations on the components of muscle tissue [4].

In this article, we present an economic analysis and optimization of the production process of functional beverages based on extracts from sprouted grains of cereal crops. When approaching process optimization in production, one of the key tools is mathematical experimental design. In particular, second-order rotational planning provides the opportunity to determine the optimal combination of input factors, which in turn leads to maximum economic efficiency of the extract extraction process. In this study, we applied this methodology to the process of ultrasonic extraction of sprouted grains of cereal crops. A series of experimental studies was conducted to minimize costs and maximize revenue from the production of functional beverages based at currently available economic information. As a result of the analysis, optimal process parameters were determined which ensure maximum economic efficiency. The study also included an assessment of the quality of the obtained extracts in terms of their content of biochemical compounds. The example economic forecast for Nestlé Corporation if introducing the proposed improvements has been given. The results of this study provide valuable data for functional beverage manufacturers and can serve as a basis for making informed strategic decisions regarding the use of ultrasonic extraction in their production processes for production costs reduction and maximization of revenue.

The development of alternative fat systems for confectionery glazes requires precise control of melting behavior, solid fat content, and rheological performance. In this study, binary fat systems based on fully hydrogenated rapeseed oil (FHRSO) and refined sea buckthorn oil (RSBO) were developed and modified by chemical interesterification for application in non-tempered confectionery glazes. Interesterified blends with FHRSO/RSBO ratios of 10/90, 20/80, and 30/70 were characterized in terms of fatty acid composition, trans fatty acid isomers, melting behavior, solid fat content (SFC), and rheological properties. The investigated systems were distinguished by a high content of palmitoleic acid (C16:1) derived from RSBO, while increasing FHRSO content led to higher saturated fatty acid levels, higher melting temperatures, and increased SFC values. Among the tested formulations, the FHRSO/RSBO 20/80 blend exhibited the most balanced functional profile, showing moderate melting characteristics, an SFC value of approximately 15% at 30 °C, and favorable Casson viscosity for glaze processing. A confectionery glaze prepared with this fat system showed good flow behavior during application, rapid setting at ambient temperature, and stable surface appearance during 30 days of storage. The results demonstrate that chemically interesterified FHRSO/RSBO systems, particularly the 20/80 formulation, represent a promising alternative lipid base for non-tempered confectionery glazes.

Alzhaxina, N., Tuyakbayeva, Zh., Dalabayev, A., & Tolganay, Ye. (2023). Economic Annals-XXI, 202(3-4), 84-95. doi: https://doi.org/10.21003/ea.V202-08

Introduction. This study delves into the creation of functional beverages via nutrient extraction from sprouted grain raw materials, focusing on the extraction of biologically active compounds. The significance of the extraction method on the efficacy of bioactive compound extraction is a pivotal scientific fact, with hydrodynamic extraction previously studied under high-frequency currents. This research explores hydrodynamic extraction of sprouted grains of cereal crops using an experimental setup. Materials and Methods. The study utilized hydrodynamic extraction, a prevalent method encompassing infusion, mixing, filtering (with or without filtration) through membranes, and counter-current mass exchange between raw materials and extractants. Hydrodynamic extraction was chosen for its ability to intensify the process, reduce extraction time, increase the yield of extracted substances, and lower energy consumption. The experiment determined the extract yield from sprouted grains of cereal crops using this method. A rotatable second-order plan (Box plan) was employed for regression equation development, incorporating over 20 experiments and 10 equation coefficients. Results. The experiments established two factors influencing the extraction process’s effectiveness: extraction duration (t, min) and sprouted grain concentration (C, %). These factors impacted the optimization criteria - extract yield. The research outcomes are presented in detailed tables and diagrams, providing a comprehensive understanding of the process dynamics and optimization for maximum extract yield from various grains. Scientific Novelty. The study introduces a new perspective in the field of hydrodynamic extraction, emphasizing the impact of specific variables like extraction time and grain concentration on the yield and quality of extracts from sprouted cereal grains. The mathematical processing of data and the regression equations formulated offer a novel approach to understanding and optimizing the hydrodynamic extraction process. Practical Significance. The research findings are crucial for the economic sector, particularly in the production of functional beverages. Understanding the variables that influence the extraction process can lead to more efficient production methods, enhancing the quality and nutritional value of the beverages. The cost analysis has been undertaken and economic effect of proposed variants of production were calculated and compared. The study’s insights into the biochemical composition of extracts, especially from sprouted triticale, reveal their potential as valuable ingredients in the beverage industry, enriched with polyphenols, flavonoids, organic acids, and vitamins. This knowledge can guide economic strategies in functional beverage production, emphasizing cost-effectiveness and resource optimization.

Barley milk is a valuable source of high-quality proteins and balanced nutrients, making it a promising component of dairy and cereal products. Optimisation of its production processes requires comprehensive product characterisation, particularly with regard to the physical stability of proteins. Various analytical methods can be used to evaluate the qualitative characteristics of plant-based drinks. In this study, differential scanning calorimetry (DSC) was used to study the thermodynamic stability and denaturation of proteins, and Fourier transform infrared spectroscopy was used to qualitatively analyse the functional groups that determine the product’s structural features. It was found that barley milk has high nutritional value, including significant contents of proteins, saturated fatty acids, dietary fibre, B vitamins and minerals. β-glucan in barley (1.5–8%) helps stabilise the viscosity of the drink, playing a key role in its overall stability. FTIR spectroscopy data confirmed the presence of characteristic peaks of carbohydrates, indicating a high complex sugar content. The DSC results showed that both the initial and peak denaturation temperatures increase with protein concentration. At a low concentration of barley milk (1.5%), one pronounced endothermic peak was observed, whereas at higher concentrations the peaks became clearer and more defined. The data obtained have significant implications for food technology and human health, contributing to the development of more sustainable and functional food products.