scholarly journals Puree from apple and carrot refuse, boiled with starch syrup, in marshmallow technology

2021 ◽  
Vol 845 (1) ◽  
pp. 012071
Author(s):  
OV Perfilova ◽  
O M Blinnikova ◽  
T N Suhareva ◽  
E I Popova ◽  
K V Bryksina
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Beta Carotene ◽  
Modern Society ◽  
Healthy Diet ◽  
Technological Solution ◽  
Consumer Market ◽  
Essential Nutrients ◽  
Organoleptic Quality ◽  
Urgent Task

Abstract For modern society, diseases associated with malnutrition are increasingly common. There is an urgent task of saturating the consumer market with products for a healthy diet, which are balanced in nutritional substances and contain essential nutrients, including confectionery. The article proves that in the production of marshmallows for solving this problem, it is possible to successfully use a puree from apple and carrot refuse, boiled with starch syrup. This technological solution improves organoleptic quality indicators and increases the content of flavonoids, beta-carotene and dietary fiber in the finished product.

scholarly journals The effect of beet fibers on the properties of elk meat semi-finished products

2020 ◽  
Vol 203 ◽  
pp. 04004
Author(s):  
Inessa Zaсhesova ◽  
Stanislav Kolobov ◽  
Natalia Shagaeva
Keyword(s):  
Mechanical Properties ◽  
Dietary Fiber ◽  
Quality Indicators ◽  
Meat Products ◽  
Point Of View ◽  
Technological Parameters ◽  
Organoleptic Quality ◽  
Organoleptic Characteristics

When developing the technology of meat products with dietary fiber, the question arises of the need to obtain optimal consistent and organoleptic characteristics, that is, specific values of the structural-mechanical, functional-technological parameters of these products, objectively reflecting the consistency. This article is devoted to the results of a study of organoleptic quality indicators, functional-technological and structural-mechanical properties of chopped semi-finished products (cutlets) from elk meat with the addition of beet fibers (fiber). As the material for the study, we used samples of chopped semi-finished products without and with the addition of beet fibers (fiber) instead of bread in the amount of 25%, 50%, 75%, 100%. In the process of work, generally accepted methods of researching the organoleptic, functional-technological and structural-mechanical properties of meat products were used. Studies have led to the conclusion that the properties studied depend on the amount of fiber added and the higher its content, the higher the yield of the product, but lower sensory and strength indicators of quality. Replacing 50% of bread with beet fibers is optimal from the point of view of forming the consistency and taste of the product, and also contributes to its enrichment with dietary fiber.

INFLUENCE OF DIETARY FIBRES OF THE PHYTOGENESIS ON THE TECHNOLOGICAL PROPERTIES OF THE DOUGH OF SOFT WAFERS

2018 ◽  
Author(s):  
Ю.Н. НИКОНОВИЧ ◽  
Н.А. ТАРАСЕНКО
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Raw Materials ◽  
Technological Properties ◽  
Dietary Fibers ◽  
Biological Value ◽  
Dietary Fibres ◽  
Permissible Level ◽  
Confectionery Fat ◽  
Optimal Quality

Исследовано влияние гидратированных пшеничных волокон Камецель FW 200 и апельсиновых волокон Citri-Fi 200, внесенных в тесто взамен части кондитерского жира для повышения пищевой и биологической ценности продукта, на свойства мягких вафель. Готовили образцы вафельного теста: контрольный – тесто без добавок, образцы теста с заменой 10, 15 и 20% кондитерского жира на пшеничные волокна Камецель FW 200, образцы теста с заменой 10, 15 и 20% кондитерского жира на апельсиновые волокна Citri-Fi 200 – и определяли технологические свойства изготовленных образцов теста – влажность, плотность и количество оттеков вафельного листа. Установлено, что внесение пищевых волокон Citri-Fi 200 в исследованных дозировках 10, 15 и 20% от массы жира в рецептуру вафельного теста увеличивает количество оттеков выше допустимого уровня, т. е. увеличивает потери сырья. Оптимальные качественные показатели имеет образец вафельного теста с добавкой 15% гидратированных пищевых волокон Камецель FW 200, внесение которых позволит увеличить пищевую ценность кондитерского изделия. The influence of hydrated wheat fibers Kametsel FW 200 and orange fibers Citri-Fi 200, introduced into the dough instead of the confectionery fat to improve the nutritional and biological value of the product on the properties of soft waffles was investigated. Wafer dough samples: control - dough without additives, dough samples with replacement of 10, 15 and 20% confectionery fat by wheat fibers Kametsel FW 200, dough samples with replacement of 10, 15 and 20% confectionery fat by orange fibers Citri-Fi 200 – prepared and determined their technological properties – humidity, density and the number of flows of the wafer sheet. It is established that the introduction of Citri-Fi 200 dietary fibers in the studied dosages of 10, 15 and 20% by weight of fat in the formulation of wafer dough increases the number of flows the dough above the permissible level, i.e. increases the loss of raw materials. A sample of wafer dough with the addition of 15% hydrated dietary fiber Kametsel FW 200 has optimal quality indicators.

scholarly journals Impact of the Coronavirus Crisis on the Dynamics of Consumer Prices in Russian Regions

2020 ◽  
pp. 64-75
Author(s):  
Natalia Roslyakova ◽  
◽  
Lyudmila Dorofeeva ◽  
Keyword(s):  
Supply And Demand ◽  
Modern Society ◽  
Food Products ◽  
Market Development ◽  
Price Dynamics ◽  
Russian Regions ◽  
Consumer Market ◽  
Global Trends ◽  
First Case ◽  
The Impact

The coronavirus infection, which has rapidly spread around the world and started determining global trends, has transformed the life of modern society. Over the past months, in the acute phase of restrictive measures, there have been both explosive growth in demand (digital goods) and negative trends connected with bankruptcies and cuts of salaries. All these fluctuations in supply and demand had an active impact on prices of various segments of the consumer market. The purpose of this paper is to analyze the dynamics of prices in the consumer market of Russian regions and assess possible trends in the postcrisis period, taking into account regional characteristics. In order to do this, the authors assess the main trends in the market of Russian regions at the beginning of the crisis; determine the price dynamics in the period 2019–2020 for separate market segments; specify the nature of certain factors associated with the impact of the crisis on different types of markets; identify promising trends in price dynamics. As a result of the research for five groups of regions with different characteristics of socio-economic conditions and the level of market development the following conclusions were made: 1) a slowdown in the growth of prices for services for the vast majority of regions was revealed; 2) for the Depression cluster, intensive growth in prices for services is caused by weak market development, high costs and concentration on the segment of necessary services (low elasticity in price and income); 3) with similar price dynamics in the non-food segment of Above-average and Below-average clusters, various reasons are specified. In the first case, there is a delayed demand due to rising prices, in the second there is hidden inflation, when people do not have money for goods. For a number of regions, there is a trend towards the emergence of new agents in the markets, due to rising prices (Depression for non-food products, Above-average and Below-average for food products).

The use of dietary fiber in confectionery products

2020 ◽  
pp. 29-33
Author(s):  
N.M. Podgornova ◽  
O.V. Volkova
Keyword(s):  
Dietary Fiber ◽  
Food Products ◽  
Healthy Diet ◽  
Confectionery Products

The article summarizes the results of a study on the use of dietary fi ber in confectionery products to improve their consumer qualities. When choosing food products, including confectionery, the attention is attracted to functional products, the composition of which is formed in accordance with the basic requirements and principles of a comprehensive and healthy diet.

OPTIMIZATION OF INULIN CONTENT IN THE FORMULATION OF SOFT WAFERS ON BASED WHEAT FIBER

2020 ◽  
Author(s):  
Р.З. СХАШОК ◽  
Ю.Н. ФИЛИППЕНКО ◽  
Н.А. ТАРАСЕНКО
Keyword(s):  
Dietary Fiber ◽  
Quality Indicators ◽  
Control Sample ◽  
Chemical Parameters ◽  
Organoleptic Evaluation ◽  
Physical And Chemical Parameters ◽  
Quality Of Products ◽  
Physical And Chemical ◽  
Optimal Quality

Исследовано влияние инулина, внесенного в рецептуру мягких вафель взамен части сахара, на качество изделий. Раствор инулина Beneo (Orafti) GR вносили в тесто в количестве 3, 5 и 7% к массе муки. Контролем был образец мягких вафель без добавки инулина. Одновременно с инулином во все образцы вносили пшеничные пищевые волокна Камецель FW 200 в количестве 15% к массе муки. На основе исследования физико-химических показателей влажности и плотности тестовых заготовок, а после их выпечки – намокаемости и влажности готовых изделий установлено, что оптимальные показатели качества имел образец мягких вафель с 5-процентным содержанием инулина. По разработанной рецептуре изготовлены мягкие вафли с добавкой пшеничных волокон и установленным количеством инулина. Проведена органолептическая оценка изделий, определено содержание основных пищевых веществ. Установлено, что мягкие вафли, в рецептуру которых внесены пшеничные волокна Камецель FW 200 и инулин Beneo (Orafti) GR, дольше сохраняют свежесть, содержат на 15% меньше жира, на 6% больше белка и на 8% менее калорийны по сравнению с контрольным образцом. The effect of inulin added to the formulation of soft wafers instead of sugar on the quality of products was studied. Beneo (Orafti) GR inulin solution was added to the dough in an amount of 3, 5 and 7% by weight of flour. A sample of soft wafers without inulin supplementation was a control. Wheat dietary fiber Kametsel FW 200 in an amount of 15% by weight of flour was added simultaneously with inulin to all samples. On the basis on the study of physical and chemical parameters of humidity and density of test blanks, and after baking-wetness and humidity of finished products, it was found that a sample of soft wafers with 5% inulin content had optimal quality indicators. According to the developed recipe, soft wafers with the addition of wheat fibers and a set amount of inulin are made. Organoleptic evaluation of products was carried out, the content of the main food substances was determined. It was found that soft wafers with wheat fiber Kamenzel FW 200 and inulin Beneo (Orafti) GR added to the recipe retain freshness longer, contain 15% less fat, 6% more protein and 8% less calories compared to the control sample.

scholarly journals Nutritional Contribution of an Undervalued Ancestral Cucurbita, Study of Sicana sp. Endocarp, Epicarp and Seeds Composition

2021 ◽  
Vol 8 (1) ◽  
pp. 1
Author(s):  
Silvia Caballero ◽  
Eva Coronal ◽  
Anggie Burgos ◽  
Loida Galeano ◽  
Patricia Adelaida Piris Jara ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Beta Carotene ◽  
Physicochemical Characteristics ◽  
Dietary Guidelines ◽  
High Moisture Content ◽  
Fresh Weight ◽  
High Moisture ◽  
Peel Color ◽  
Potential Applications ◽  
Main Components

Native to South America, the Sicana sp. fruits, known in Paraguay as “kurugua”, belongs to the Cucurbit family and is almost extinct in the region. The aim of this study was to determine the physicochemical characteristics, composition and antioxidant activity of “kurugua” with reddish peel color. The determinations were made by official and regional standardized methodologies on fresh weight (FW). The pulp has an alkaline pH (7.41 ± 0.11), and its main components are carbohydrates (9.44 ± 0.45 g·100 g−1), followed by dietary fiber (1.74 ± 0, 04 g·100 g−1), as minor proteins (0.53 ± 0.05 g·100 g−1) and lipids (0.08 ± 0.01 g·100 g−1). On the evaluated antioxidants compounds, they were higher in peel than in pulp as; total phenols (279.2 ± 12.1, 55.7 ± 10.3 mg of GAE·100 g−1), Vitamin C (9.67 ± 0.09, 7.84 ± 1.71 mg·100 g−1) and beta-carotene (0.37 ± 0.03, 0.19 ± 0.01 mg·100 g−1), respectively. Fresh seeds have a high moisture content (38.8%), dietary fiber (40.2%) and lipids (11.74%), they mineral composition showed a high content of Mg and Ca and a high content of micronutrients such as Cu, Mn, Fe and Zn, which can represent a great contribution to the daily requirements of the diet. The red kurugua fruits are a natural source of nutritious and bioactive compounds beneficial to health, with multiple potential applications in foodstuff, which should be promoted in healthy dietary guidelines for the benefit of the populations.

scholarly journals Perceived Role of Dietary Fiber in Healthy Diet and its Intake Pattern among Educated Urban Population

2015 ◽  
pp. 61-68
Author(s):  
Abu Torab MA Rahim ◽  
Rumana Choudhury
Keyword(s):  
Dietary Fiber ◽  
Urban Population ◽  
Fruits And Vegetables ◽  
Healthy Diet ◽  
Dhaka City ◽  
Food Frequency ◽  
Fiber Consumption ◽  
The Rich ◽  
Recommended Level

Dietary fiber (DF) is now considered as a part of healthful diet because it plays an important role in preventing many of organic diseases. A survey was conducted to evaluate the perceived role of DF in healthy diet and its intake level among educated urbanites of Dhaka city. For dietary information, a 24 hours recall method along with a 7 day food frequency questionnaire was used. The findings show that the respondents were aware of DF and were able to name fiber rich foods. They perceived that fruits and vegetables are the rich source of DF. But fiber consumption frequencies showed that majority of them do not take fruits and vegetables everyday. As a result DF intake of the respondents was found 7.87 g/day, far below the recommended level (25-35 g/day or 10 g/1000 Kcal). Thus the study revealed that though the health benefits of DF was perceived and recognized by our educated population but they do not practice it.

scholarly journals Development of recipes and technologies for producing functional desserts using sea buckthorn fruits

2021 ◽  
Vol 17 (1) ◽  
pp. 56-63
Author(s):  
S. O. Nekrasova ◽  
A. V. Komarov
Keyword(s):  
Dietary Fiber ◽  
Raw Materials ◽  
Heating Temperature ◽  
Modern Society ◽  
High Energy ◽  
Sea Buckthorn ◽  
Convective Drying ◽  
Laboratory Research ◽  
Calorie Content ◽  
Local Origin

In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances. Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. This fact determines the need to increase the content of nutrients in desserts and reduce their energy component. Fruit and berry raw materials of local origin occupy one of the leading roles in the development of high-quality functional desserts, since they contain micronutrients that play an exceptional role in a healthy diet. The aim of the research is to develop a recipe and technology for the production of functional desserts using local sea buckthorn fruits. As a result of the research, the optimal amounts of ingredients in the recipes, the method and technology for the production of desserts have been determined. It has been shown that convective drying with a heating temperature of 45ºС is a promising preparation method for maximum preservation of vitamins in the dessert. On the basis of the laboratory research and the study of the physicochemical composition of the developed products, the efficiency of the production of functional desserts using sea buckthorn fruits containing such physiologically important ingredients as dietary fiber, pectin, vitamins, macro and microelements has been substantiated. The developed desserts are characterized by a reduced calorie content, and their consumption corresponds to the recommended norm of an adult’s physiological need for vitamin B1. The need for vitamin C not only satisfies the daily norm, but also corresponds to the recommended one for colds and fully covers an adult’s need. Laboratory studies have confirmed the effectiveness of the use of sea buckthorn fruits of local origin in expanding the range of functional desserts.

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