Getting Yogurt Enriched with Beta-Carotene

2020 ◽  
Vol 17 (9) ◽  
pp. 4775-4778
Author(s):  
N. V. Kiyashko ◽  
G. A. Dudenko
Keyword(s):  
Working Conditions ◽  
Nutritional Value ◽  
Beta Carotene ◽  
Children's Nutrition ◽  
Milk Component ◽  
Carrot Puree ◽  
Organoleptic Parameters

The possibility of replacing the milk component in unsweetened drinking yogurt with 15% homogenized carrot puree for the product to be enriched with beta-carotene is considered. This product can be used in the nutrition of athletes, workers associated with harmful working conditions, in children’s nutrition. The work was carried out to determine the organoleptic parameters, the titrated acidity of yogurt, as well as its nutritional value.

DEVELOPMENT OF PARAMETERS FOR SALTING PACIFIC HERRING FILLET INTENDED FOR CHILDREN'S NUTRITION

Fisheries ◽  
2021 ◽  
Vol 2021 (1) ◽  
pp. 103-107
Author(s):  
Ekaterina Konopleva ◽  
Liubov Abramova ◽  
Valeria Gershunskaya ◽  
Maksim Arnautov
Keyword(s):  
Citric Acid ◽  
Nitrogen Content ◽  
Salt Content ◽  
Amino Nitrogen ◽  
Sodium Content ◽  
Pacific Herring ◽  
Children's Nutrition ◽  
Reduced Salt ◽  
Potassium Magnesium ◽  
Organoleptic Parameters

The aim of the work was to develop the parameters of the process of salting Pacific herring fillet with a reduced salt content, intended for children’s nutrition. For salting, food salt with a reduced sodium content, enriched with potassium, magnesium, was used. Based on the conducted studies, a rational formulation of the salting mixture was selected, consisting of 5 % salt with a reduced sodium content, 4% sugar, 0.35-0.50% citric acid. It was found that carrying out the salting process for 72-96 hours provides a low-salted fillet with a salt content of 3.5% with high organoleptic parameters, which are determined by the amino nitrogen content of 110-130 mg/100 g of the product and the buffering capacities of 40-45 degrees.

Milk protein precursors in lactating goats

1992 ◽  
Vol 1992 ◽  
pp. 2-2 ◽  
Author(s):  
B J. Bequette ◽  
C. Backwell ◽  
G.E. Lobley ◽  
J.C. MacRae
Keyword(s):  
Mammary Gland ◽  
Dietary Fat ◽  
Nutritional Value ◽  
Milk Protein ◽  
Integrated Approach ◽  
Fat Intake ◽  
Lactating Goats ◽  
Lactating Mammary Gland ◽  
Milk Component ◽  
Kinetics Of

With the failure of current nutritional schemes for dairy ruminants to predict yields of milk and milk components, and perceptions of milk's nutritional value following recommendations to reduce dietary fat intake, an integrated approach to feeding and metabolism needs to be developed. Such a system must therefore be ‘metabolite’ based.An ability to predict changes in milk constituent output in response to alterations in nutrition requires, in the first instance, the identification of specific precursors for milk component synthesis in the lactating mammary gland. Arteriovenous differences across the mammary gland indicate that blood free amino acids (AA) are either taken-up by the gland in excess, equal to, or in insufficient amounts compared to their output in milk (1). Isotope labelling experiments have indicated that, in addition to AA free in blood, the mammary gland utilises a substantial amount of AA derived from constitutive mammary gland protein breakdown (2). The present experiment was designed to investigate the AA precursors and kinetics of milk protein synthesis and to confirm and extend the latter observations.

scholarly journals Spicy Plant Raw Materials in Choux Dough

2022 ◽  
Vol 51 (4) ◽  
pp. 701-711
Author(s):  
Anastasiia Kopylova ◽  
Nataliia Davydenko ◽  
Aleksandr Sapozhnikov ◽  
Anna Loseva
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Beta Carotene ◽  
Petroselinum Crispum ◽  
Vitamin B2 ◽  
Nutritional Properties ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
Vegetable Raw Materials

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 dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product. Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

scholarly journals Fish Nutritional Value as an Approach to Children's Nutrition

2021 ◽  
Vol 8 ◽  
Author(s):  
Sahya Maulu ◽  
Kundananji Nawanzi ◽  
Mohsen Abdel-Tawwab ◽  
Hala Saber Khalil
Keyword(s):  
Public Health ◽  
Rural Communities ◽  
Fish Consumption ◽  
Nutritional Value ◽  
Inorganic Compounds ◽  
Normal Growth ◽  
Essential Amino Acids ◽  
Human Consumption ◽  
Children's Nutrition ◽  
Expectant Mothers

Fish is a relatively cheap and accessible source of animal protein for human consumption even in rural communities. It is critical for global food and nutrition security, and its consumption continues to increase. As a highly nutritious food, fish consumption is highly recommended for children and expectant mothers for normal growth and development. The present paper explores the nutritional value of fish as approach to nutrition in children and its benefits. The findings reveal that fish is a valuable source of essential amino acids (EAA) and polyunsaturated fatty acids (PUFAs) that play important physiological functions for maintenance and development of fetuses, neonates, and infant brains. Therefore, it could be a valuable tool in the fight against food insecurity and malnutrition. However, fish and fish products are also highly susceptible to contamination by various organic and inorganic compounds that threaten public health. Particularly, heavy metals and biogenic amines (BAs) have shown adverse effects when contaminated fish is consumed, and the effects in children have been worse. Hence, while fish consumption is highly recommended for children's nutrition, the safety and quality of the product should always be checked to safeguard public health.

““Take One More Bite for Me””: Clara Davis and the Feeding of Young Children

2005 ◽  
Vol 5 (1) ◽  
pp. 65-69 ◽  
Author(s):  
benjamin scheindlin
Keyword(s):  
Young Children ◽  
Nutritional Value ◽  
Eating Habits ◽  
Parental Anxiety ◽  
Term Experiment ◽  
Children's Nutrition ◽  
Long Term Experiment ◽  
Vegetables And Fruits ◽  
Selection Of

Clara Davis and the Feeding of Young Children Parents often worry about their children’s nutrition. Children under six engender particularly high parental anxiety, because of their young age and their naturally variable eating habits. In the 1920s, pioneering Midwestern pediatrician Clara Davis set out to determine if young children instinctively know what to eat, in her “self-selection of diet experiment.” Davis offered newly weaned infants, aged seven to nine months, a wide variety of nutritious, unmixed meats, grains, vegetables, and fruits. She allowed them to eat whichever foods they chose, in whatever quantity they wanted, without adult guidance or interference. She measured the amounts eaten carefully, even weighing bibs to subtract the amount spilled, and calculated the children’s intake of calories, carbohydrate, fat, and protein. The study period lasted six to twelve months. The children tended to eat widely varying amounts from meal to meal, often displaying “food jags” during which they ate considerable quantities of a favored food. Overall they ate a wider variety and greater amount of foods than pediatricians of the day thought advisable, without any of the “pickiness” that plagued parents and pediatricians then as now. Furthermore, all the children grew and developed well and were quite healthy. Subsequent research has confirmed Davis’ findings, in shorter, smaller-scale studies, some of which are discussed. Comment is made about the ethical complexion of Davis’ long term experiment from today’s viewpoint. Davis was always quick to point out what she herself called “the trick” of her experiment, that the infants and toddlers only had foods of high nutritional value to choose from, and never saw any junk food.

scholarly journals Enriched plum filling for the confectionery

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 26-34
Author(s):  
R.S. Alibekov ◽  
G.S. Kenzhibayeva ◽  
A.A. Utebaeva ◽  
K.A. Urazbayeva ◽  
L.M. Tursynbay ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Inductively Coupled Plasma ◽  
Nutritional Value ◽  
Pantothenic Acid ◽  
Beta Carotene ◽  
Physicochemical Characteristics ◽  
Inductively Coupled ◽  
Wide Range ◽  
Sodium Magnesium ◽  
Calcium Iron

The useful nutritional value of plum is related to the most quantity of vitamins like Vitamin A - beta carotene, Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K; and minerals: Ca, Fe, Mg, Mn, Ph, K, Na and other. Plum is available in the receipts of various confectioneries: sweets, caramels, creams, jellies, cookies and others. The objective of the presented study was to develop a new of natural origin with antioxidants capacity - plum filling for the confectionery. Sensory assessment of the researched samples was provided by “JustAbout-Right-Test” questionnaire for the following main characteristics: taste, colour, odour, texture or consistence and acceptance of the product. Organoleptic and physicochemical characteristics were analyzed in accordance with the GOST 32741-2014 (Interstate standard) requirements. The content of mineral substances was determined by the method of Mass-spectrometry with inductively coupled plasma (ICP-MS) and using a Scanning Electron Microscope (SEM). As a result of the «Just-About-Right-Test» most of the respondents selected a plum filling sample with gelatin and lemon. This statement was confirmed by organoleptic and physicochemical characteristics. The mass-spectrometry database verified availability of essential macro- and microelements: sodium, magnesium, phosphorus, sulphur, potassium, calcium, iron and other. The proposed plum filling has wide range applications, as inside and outside for the covering of confectionery, thereby organoleptic properties and nutritional value of final product could be enriched.

scholarly journals Sustainable Approaches Towards Aquaculture: Microalgal Circular Economy Perspectives

2021 ◽  
Author(s):  
Bharti Mishra ◽  
Archana Tiwari ◽  
Alaa El Din Mahmoud
Keyword(s):  
Circular Economy ◽  
Nutritional Value ◽  
Aquatic Organisms ◽  
Beta Carotene ◽  
Cost Effective ◽  
Renewable Resource ◽  
Growth Enhancement ◽  
Large Area ◽  
Biocidal Properties ◽  
Improve Health

Abstract Microalgae have higher nutritional value as they are abundant in protein, carbohydrates, lipids, and vitamins. Hence, they play several important roles in aquaculture and are known as a major source of the food chain for aquaculture organisms. Furthermore, they are also used indirectly or directly by humans as food supplements and medicines to improve health by strengthening the immune system. Microalgae are used as biocontrol agents because they have biocidal properties, produce biomolecules (beta carotene, PUFA, and astaxanthin), wastewater, are a renewable resource of biofuel, and are used in wastewater treatment. Due to the overexploitation of wild fish and pollution, aquaculture faces serious issues. Eco- friendly methods are required to overcome this problem, so, microalgae are in practicing, that control the water pollution. Fishmeal is a rich source of protein in aquaculture but it is decreasing over time and has become cost-effective, so, to solve the problem, microalgae are used to replace the fishmeal which (microalgae as aquafeed) is cheap and not required large area to grow. Microalgae are seemed to be very useful in the growth enhancement of aquatic organisms.

scholarly journals Nutritional Contributions to the Physical-Chemical and Biochemical Properties of Cassava (Manihot Esculenta Crantz) Leaves Grown in South Benin

2020 ◽  
pp. 1-6
Author(s):  
Togbe Finagnon Crepin Alexis ◽  
Yete Pelagie ◽  
Yovo Franck ◽  
Wotto Valentin
Keyword(s):  
Vitamin C ◽  
Manihot Esculenta ◽  
Dry Matter ◽  
Nutritional Value ◽  
Beta Carotene ◽  
Calcium Content ◽  
Biochemical Properties ◽  
Manihot Esculenta Crantz ◽  
Fresh Matter ◽  
Cassava Leaves

The objective of this study was to determine some physico-chemical and biochemical parameters of the leaves of a sweet variety of cassava (Manihot esculenta crantz) grown in South Benin, particularly in the regions of Pobè, Adja-ouèrè and Kétou, in order to assess their nutritional value. The results revealed that cassava leaves are a good source of fiber, the vitamin C content of the leaves varied from 69.48 to 75.16 mg/100 g of fresh matter; beta-carotene, varied from 1970 to 2347 μg/100 g of fresh matter. They were also rich in mineral elements with potassium values ranging from 18784 to 23542 mg/100 g of fresh matter. The calcium content varied from 1065 to 1260 mg / 100 g dry matter, and the phosphorus content varied from 1369 to 2410 mg / 100 g of dry matter. The magnesium content ranged from 1330 to 1680 mg / 100 g of dry matter. The iron content varied from 13 to 15 mg / 100 g of dry matter. The protein content was more than 30%. These leaves are good sources of carbohydrates with contents ranging from 160 to 170 mg / 100 g of dry matter for reducing sugars and 1340 to 1630 mg / 100 g of dry matter for total sugars. The analysis of these parameters revealed that cassava leaves are an important nutritional intake due to their high content of vitamin C and beta carotene, minerals, and soluble and insoluble fibers that have a beneficial effect on the intestinal mucosa. In view of these various benefits, it would be appropriate to encourage the population to consume cassava leaves because they have a very high nutritional value.

SUBSTITUSI TEPUNG LABU KUNING (Cucurbits moschata, Durch) TERHADAP KANDUNGAN VITAMIN A DAN DAYA TERIMA PANELIS PADA SOSIS IKAN NILA (Oreochromis niloticus)

2017 ◽  
Vol 6 (2) ◽  
pp. 37
Author(s):  
Fu'ad Hasyim Asyngari ◽  
Agustiana Agustiana ◽  
Hafni Rahmawati
Keyword(s):  
Vitamin A ◽  
Oreochromis Niloticus ◽  
Nutritional Value ◽  
Beta Carotene ◽  
Test Results ◽  
Organoleptic Test ◽  
Randomized Design ◽  
Total Fish ◽  
Completely Randomized Design

 Labu kuning merupakan sayuran yang kaya akan beta karoten sebagai prekursor vitamin A. Labu kuning dapat diolah menjadi tepung, yang kemudian disubstitusikan pada produk sosis ikan untuk meningkatkan nilai gizinya. Penelitian ini bertujuan untuk mendapatkan persentase substitusi tepung labu kuning yang tepat, mempelajari pengaruh substitusi tepung labu kuning terhadap kandungan vitamin A dan daya terima panelis produk sosis ikan nila. Tahapan pertama adalah pembuatan tepung labu kuning dengan pengeringan menggunakan sinar matahari selama 2-3 hari yang dilanjutkan dengan proses penepungan. Selanjutnya tepung labu kuning disubstitusikan pada sosis ikan nila dengan persentase 0%, 10%, 15% dan 20% dari total keseluruhan adonan sosis ikan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan dan 3 ulangan. Hasil penelitian menunjukkan bahwa sosis ikan nila dengan persentase substitusi tepung labu kuning 20% merupakan perlakuan terbaik ditinjau dari kandungan vitamin A. Persentase substitusi tepung labu kuning dapat meningkatkan kandungan vitamin A pada sosis ikan nila. Kandungan vitamin A sosis ikan nila dengan subtitusi tepung labu kuning dengan persentase 0%, 10%, 15% dan 20% berturut-turut yaitu < 0,01 μg/g, 0,9825 μg/g, 1,5025 μg/g dan 1,5375 μg/g. Hasil uji organoleptik menunjukkan daya terima panelis terhadap sosis ikan nila dengan substitusi tepung labu kuning berkisar antara 5 (agak suka) sampai dengan 6,8 (suka).Pumpkin is vegetable that rich in beta carotene as a precursor of vitamin A. Pumpkin can be processed into flour, which is then substitution on fish sausage products to improve the nutritional value. The purpose of this study was get precise percentage substitution of pumpkin flour, to know the effect of pumpkin flour substitution on the content of vitamin A and the panelist acceptance on tilapia sausage product. The first stage was manufacturing of pumpkin flour with drying using sunlight for 2-3 days, followed by the process of flouring. The next pumpkin flour in substitution on the tilapia sausage with a percentage 0%, 10%, 15% and 20% of the total fish sausage batter. This study uses a completely randomized design (CRD) with 4 treatments and 3 replications. The results showed that tilapia fish sausage with 20% substitution of pumpkin flour is the best treatment in terms of the vitamins A content. Percentage substitution of pumpkin flour may increase vitamin A content in tilapia fish sausage. The content vitamin A tilapia fish sausage with substitution of pumpkin flour with a percentage of 0%, 10%, 15% and 20% consecutively are <0.01 mg / g, 0.9825 ug / g, 1.5025 ug / g and 1.5375 ug / g. The organoleptic test results showed that panelists acceptance on tilapia fish sausage with substitution of pumpkin flour ranging between 5 (rather like) up to 6,8 (like).

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