scholarly journals Development of food products of advanced biological value using infra-red drying of agricultural plant raw materials

2019 ◽  
Vol 403 ◽  
pp. 012071
Author(s):  
Galina Yermolina ◽  
Aleksey Zavaliy ◽  
Yuriy Gerber ◽  
Dmitry Yermolin ◽  
Lyudmila Lago
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Biological Value ◽  
Agricultural Plant ◽  
Plant Raw Materials ◽  
Infra Red

scholarly journals Multispecies Identification of Oilseed- and Meat-Specific Proteins and Heat-Stable Peptide Markers in Food Products

Molecules ◽  
2021 ◽  
Vol 26 (6) ◽  
pp. 1577
Author(s):  
Klaudia Kotecka-Majchrzak ◽  
Natalia Kasałka-Czarna ◽  
Agata Sumara ◽  
Emilia Fornal ◽  
Magdalena Montowska
Keyword(s):  
Limit Of Detection ◽  
Raw Materials ◽  
Meat Products ◽  
Food Products ◽  
Plant Raw Materials ◽  
Heat Stable ◽  
2S Albumins ◽  
Specific Proteins ◽  
Meat Species ◽  
Species Specific

Consumer demand for both plant products and meat products enriched with plant raw materials is constantly increasing. Therefore, new versatile and reliable methods are needed to find and combat fraudulent practices in processed foods. The objective of this study was to identify oilseed species-specific peptide markers and meat-specific markers that were resistant to processing, for multispecies authentication of different meat and vegan food products using the proteomic LC-MS/MS method. To assess the limit of detection (LOD) for hemp proteins, cooked meatballs consisting of three meat species and hemp cake at a final concentration of up to 7.4% were examined. Hemp addition at a low concentration of below 1% was detected. The LOD for edestin subunits and albumin was 0.9% (w/w), whereas for 7S vicilin-like protein it was 4.2% (w/w). Specific heat-stable peptides unique to hemp seeds, flaxseed, nigella, pumpkin, sesame, and sunflower seeds, as well as guinea fowl, rabbit, pork, and chicken meat, were detected in different meat and vegan foods. Most of the oilseed-specific peptides were identified as processing-resistant markers belonging to 11S globulin subunits, namely conlinin, edestin, helianthinin, pumpkin vicilin-like or late embryogenesis proteins, and sesame legumin-like as well as 2S albumins and oleosin isoforms or selected enzymic proteins.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

New cereal concentrates with increased biological value in the modern nutrition structure

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
L Bal-Prylypko ◽  
◽  
H Тolok ◽  
M Nikolaenko ◽  
A Antonenko ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Consumer Preferences ◽  
Raw Materials ◽  
New Products ◽  
Global Trends ◽  
Biological Value ◽  
Future Studies ◽  
Plant Raw Materials ◽  
Milk Substitutes ◽  
Market Needs

This article highlights the problem of functional nutrition in Ukraine. Rationale and need for creating new products with improved properties are substantiated, the list of used natural additives, which are a source of important nutrients, is given. The results of conducted tests confirm the optimization of the chemical composition of new cereal concentrates, improvement of their organoleptic properties, an extension of shelf life, which indicates that the choice of the prescription components is correct and their rational proportion. The nutritional and biological value of Extrapolyvitamix, a new cereal concentrate, enriched with vegetable powders, wheat germ, casein iodide, and raisins, is determined. The investigations of cereal concentrate properties proved that they might be included in a group of functional foods due to changes in chemical composition, which will compensate for the deficiency of nutrients necessary for optimal body functioning after previous diseases. The rational concentrations of functional ingredients that can be used in new products are established. It is proved that the use of vegetable-based milk substitutes will allow the development of new products that meet current market needs. Taking into account global trends and changes in consumer preferences, plans for future studies focuses on creating new products with high biological value using only plant raw materials.

A new method for the production of compote from grapes in self-exgaustible glass jars 1-82-500

2022 ◽  
pp. 21-23
Author(s):  
Магомед Эминович Ахмедов ◽  
Мафият Магомедовна Рахманова ◽  
Амият Фейзудиновна Демирова
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
New Method ◽  
Quantitative Composition ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
Other Substances ◽  
Thermal Sterilization ◽  
Technology Of Production

Проблема повышения пищевой ценности консервируемых пищевых продуктов в герметически укупоренной таре может быть успешно решена на основе интенсификации процесса тепловой стерилизации. В работе представлены результаты исследований по совершенствованию технологии производства консервированного компота из винограда с использованием самоэксгаустируемой тары и интенсификации процесса тепловой стерилизации, являющейся наиболее широко используемым методом консервирования пищевых продуктов, совершенство которой во многом определяет пищевую ценность готового продукта. Известно, что продолжительность и температурный уровень стерилизационного процесса существенно могут изменить качественный и количественный состав витаминов, белков, углеводов, минеральных и органических кислот и других веществ, что зачастую приводит к снижению пищевой ценности продукта. На основе оценки традиционного стерилизационного режима разработаны и предложены новый способ и режимы стерилизации, которые обеспечивают сокращение продолжительности тепловой обработки более чем на 30 % и повышение пищевой ценности готовой продукции. Установлено, что предварительное повышение температуры продукта и использование самоэксгаустируемых стеклобанок обеспечивают сохранение витамина С в готовом продукте на 0,8 мг/% выше, чем по традиционной технологии. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from grapes using self-exgaustible containers and intensifying the process of thermal sterilization, which is the most widely used method of preserving food products and the perfection of which largely determines the nutritional value of the finished product. It is known that the duration and temperature level of the sterilization process can significantly change the qualitative and quantitative composition of vitamins, proteins, carbohydrates, mineral and organic acids and other substances, which often leads to a decrease in the nutritional value of the product. Based on the assessment of the traditional sterilization regime, a new method and modes of sterilization have been developed and proposed, which provide a reduction in the duration of heat treatment by more than 30 % and an increase in the nutritional value of the finished product. It was found that the use of a preliminary increase in the temperature of the product and the use of self-exgaustible glass jars ensures the preservation of vitamin C in the finished product by 0.8 mg/% higher than by traditional technology. The results obtained are of interest for implementation at plants processing plant raw materials.

APPLICATION OF POWDER LIKE PRODUCTS PROCESSING OF PLANT RAW MATERIALS IN THE TECHNOLOGY OF FLOUR PRODUCTS

2020 ◽  
Author(s):  
И.М. ЖАРКОВА ◽  
С.Я. КОРЯЧКИНА ◽  
В.П. КОРЯЧКИН ◽  
В.Г. ГУСТИНОВИЧ ◽  
Ю.К. КАЗИМИРОВА
Keyword(s):  
Comparative Analysis ◽  
Raw Materials ◽  
Food Products ◽  
Convective Drying ◽  
Drying Method ◽  
Plant Materials ◽  
Nutritional Profile ◽  
Plant Raw Materials ◽  
Modern Methods

Систематизированы сведения об основных современных способах переработки овощного, фруктово-ягодного сырья с целью получения ингредиентов, улучшающих пищевой профиль продуктов питания, в том числе мучных. Приведен сравнительный анализ различных способов сушки растительного сырья. Показана эффективность введения в рацион порошкообразных продуктов переработки растительного сырья, полученных, в частности, дезинтеграционно-конвективным способом сушки. Information on the main modern methods of processing vegetable, fruit and berry raw materials was systematized in order to obtain ingredients that improve the nutritional profile of food products, including flour products. A comparative analysis of various methods of drying plant materials is presented. The effectiveness of introducing into the diet powdery products of the processing of plant materials obtained, in particular, by the disintegration-convective drying method, is shown.

СOMPARATIVE EVALUATION OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE CHIA SEEDS (SALVIA HISPANICA L.) AND THE CLARY SAGE SEEDS (SALVIA SCLAREA L.) USING FOOD COMBINATORICS

2018 ◽  
Author(s):  
Д.В. КУЗНЕЦОВА ◽  
Е.В. КИРЯЧЕВА ◽  
Л.А. НАДТОЧИЙ ◽  
Т.Ю. БУРМАГИНА
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Compositions ◽  
Salvia Hispanica ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Salvia Sclarea ◽  
Physico Chemical ◽  
Salvia Hispanica L

Проведен сравнительный анализ физико-химических составов семян шалфея испанского (Salvia hispanica L.) (ШИ) и шалфея мускатного (Salvia sclarea L.) (ШМ). Для оценки пищевой и биологической ценности исследованного растительного сырья использованы методы пищевой комбинаторики. Определены показатели биологической ценности белковой и липидной составляющих образцов семян шалфея. Рассчитана степень удовлетворения потребности взрослого человека в минеральных веществах и пищевых волокнах при потреблении 15 г (рекомендуемая норма) семян шалфея. Установлено, что показатель биологической ценности белковой составляющей cемян ШИ несколько выше аналогичного показателя семян ШМ, однако по показателю пищевой ценности семена ШМ превосходят семена ШИ. Семена ШИ содержат значительное количество пищевых волокон, востребованных в рецептурах функциональных продуктов. Результаты исследования могут быть использованы при проектировании многокомпонентных продуктов питания с заданными свойствами. Comparative analysis of the physico-chemical compositions of the сhia (С) seeds (Salvia hispanica L.) and the clary sage (CS) seeds (Salvia sclarea L.) was carried out. The food combinatorics methods were used to assess the nutritional and biological value of the studied plant raw materials. The indicators of the biological value of protein and lipid constituents of samples of sage seeds were determined. The degree of human satisfaction in mineral substances and dietary fiber was calculated at the use of 15 g (recommended rate) seed sage. It was established that the indicator of biological value of the protein component of С is slightly higher than the same indicator of CS seeds, but in terms of nutritional value CS seeds exceed С seeds. Сhia seeds contain a significant amount of dietary fiber in demand in the formulations of functional products. The results of the study can be used in the design of multicomponent foods with specified properties.

scholarly journals Prospects for the use of pulses in innovative technologies for functional food products

2020 ◽  
Vol 82 (3) ◽  
pp. 153-163
Author(s):  
N. S. Rodionova ◽  
I. P. Shchetilina ◽  
K. G. Korotkova ◽  
V. A. Cholin ◽  
N. S. Cherkasova ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dietary Protein ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
Food Protein ◽  
Plant Raw Materials ◽  
Leguminous Crops

The problem of providing the world population with a high-grade dietary protein not only remains relevant in the third millennium, but is also becoming increasingly acute. Humanity is faced with limited natural resources against the background of rapid population growth in economically underdeveloped countries and an increase in the number of man-made disasters. The deficiency of dietary protein in the diet is 10-25 million tons/year, which leads to the depletion of the adaptive capacity of the human body and the emergence of a wide range of alimentary-dependent diseases and requires the adoption of measures and implementation of various programs at the state level. About 80% of the world's food protein reserves are of vegetable origin, with 50% being cereals, 25% - legumes and oilseeds. Due to the short reproduction cycle and availability, in terms of economic and environmental indicators, plant raw materials are a promising source of food protein, mainly used indirectly - for feed purposes. The article provides an overview of the main directions of biotechnological impact and the use of legume processing products. The biological diversity of legumes is presented, which provides the possibility of growing a large list of crops in the territory of the Russian Federation, the structure of representatives of legumes by types of harvest in 2019. The nutritional value of legumes is analyzed in comparison with other types of food raw materials. A list of valuable essential substances with a pronounced bio-corrective action present in legumes is given. Proteins of plant raw materials differ in the composition of limiting amino acids, for legumes (beans, peas, etc.) - methionine and cystine. Combining cereals with legumes allows you to design a protein that is closest to the optimal amino acid composition. The paper provides information on the amino acid composition of various legumes. Presents data on meeting the daily requirement for vitamins and minerals when introducing various legumes into the diet. The article analyzes the protein content in the chemical composition and nutritional value of various leguminous crops. Considered and studied modern recipe and technological solutions for obtaining food products using leguminous crops. The presented data provided the basis for the intensive development of scientific research, experimental design and experimental production work in the direction of deep processing of legumes and the development of technologies for the production of functional products based on them.

scholarly journals RESEARCH OF TECHNO-CHEMICAL CHARACTERISTICS OF GYMNOCANTHUS HERZENSTEINI

2021 ◽  
Vol 2021 (3) ◽  
pp. 150-160
Author(s):  
Alevtina Yugay ◽  
Tatyana Boitsova ◽  
Alexander Pechnikov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Tissue ◽  
Raw Materials ◽  
Food Products ◽  
Commercial Fish ◽  
Biological Value ◽  
Study Results ◽  
By Catch ◽  
Far Eastern

The article considers the problem of the rational use of aquatic biological resources in the modern fishing process, which can be partially solved by the complex processing of hydrobionts, the by-catch being underutilized. Gobies or sculpins make about 22% of the by-catch in the catch of commercial fish species in the Far Eastern fishery basin. It is a promising fishing object, the biological value of which was studied earlier and proved in the recent studies. Despite the available reserves, gobies are not used for developing the food products or feed flour. The frequent reasons for low demand for products from such non-commercial raw materials can be: the lack of modern data on the chemical composition of the edible part, data on biological safety, methods of technological processing of raw materials and technology for obtaining food products. There are presented the study results on the size, mass and technological characteristics of Far Eastern stag-horn sculpin belonging to gobies Cottidae Gymnocanthus (Gymnocanthus Herzensteini). There is shown the relationship between the fish mass and the mass of muscle tissue, between the fish length and weight, and the fish weight and mass of the head. The yield of secondary raw materials (heads, entrails, bones, fins) has been determined. Based on the conducted chemical analysis, it was found out that Far Eastern staghorn sculpin belongs to the protein species of fish (19%) with a low lipid content (up to 2%). For the first time, the amino acid and fatty acid composition of proteins and lipids of fish muscle tissue has been investigated. It has been stated that the muscle tissue contains all essential amino acids, the rate of which is more than 100%. The objective indicators of the biological value of muscle tissue proteins were determined: the coefficients of difference between the amino acid rate, utility of amino acids, protein-water and lipid-protein coefficients were calculated. The content of macro- and micro-elements has been studied. It was inferred that the maximum permissible concentration of arsenic, cadmium, mercury and lead do not exceed the maximum permissible level.

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