scholarly journals PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

2020 ◽  
Vol 14 (2) ◽  
Author(s):  
N. Pritulska ◽  
I. Motuzka ◽  
A. Koshelnyk ◽  
M. Jarossová ◽  
A. Lacková
Keyword(s):  
Infectious Diseases ◽  
Raw Materials ◽  
Food Products ◽  
Domestic Market ◽  
Biologically Active ◽  
Raw Material ◽  
Fenugreek Seeds ◽  
Product Group ◽  
Wide Range ◽  
Treatment Procedures

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports.

scholarly journals DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

2019 ◽  
Vol 19 (3) ◽  
pp. 41-46
Author(s):  
N. Dzyuba ◽  
O. Bunyak
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Storage Period ◽  
Food Products ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Cereal Products ◽  
Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

scholarly journals CHEMICAL RESEARCH AND BIOLOGICAL ACTIVITY OF PLANTS OF THE GENUS ATRAPHAXIS (A. SPINOSA)

2020 ◽  
Vol 6 (444) ◽  
pp. 127-133
Author(s):  
A.K. Umbetova ◽  
◽  
G.Sh. Burasheva ◽  
Y.S. Ikhsanov ◽  
K.T. Abidkulova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Chemical Study ◽  
Biologically Active ◽  
Raw Material ◽  
Chemical Research ◽  
Plant Resources ◽  
Sterol Esters ◽  
Pharmacological Agents ◽  
Wide Range ◽  
Fat Soluble Vitamins

In this article identifies new sources of obtaining biological substances from plants of the genus Atraphaxis (A. spinosa) prepared in the Almaty region. According to well - known methods, the analysis of indicators and standards of raw material quality-humidity, total ash, sulphate ash, insoluble ash in 10% hydrochloric acid-was developed and carried out. Micro- and macroelements determined by atomic absorption spectroscopy. Analysis of the elemental composition shows that iron predominates from microelements, and sodium, potassium and calcium from macronutrients. Conditions for obtaining a biologically active complex from the aboveground part of Atraphaxis spinosa developed for the first time. The optimal conditions for obtaining the complex are extractant – 50% ethanol, the ratio of extractant and raw materials – 1:8, double extraction time – 48 hours, temperature – 22 - 26 °C. The lipophilic composition identified by chromatography-mass spectroscopy. Since lipophilic fractions of plant samples include such classes of compounds as fatty acids; mono-; di-; triglycerides, phospholipids, sterols, Sterol esters, glycolipids, fat-soluble vitamins, they can considered not only as nutritional products, but also as possible pharmacological agents. The content of lipophilic components – 26 organic compounds-was determined. It found that A. spinosa contains a large amount of di - (2-ethylhexyl) phthalate (54.66%) and β-sitosterol (13.11%). A complex study of plant resources as medicinal raw materials provides for the chemical study of biologically active substances and biological screening of extracts and individual compounds obtained from plants. In most cases, the extract showed a wide range of antibacterial activity against the used strains of microorganisms.

scholarly journals Functional food products with components of secondary raw materials of juice production

2018 ◽  
Vol 80 (3) ◽  
pp. 134-139
Author(s):  
N. V. Droficheva ◽  
T. G. Prichko
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Additional Food ◽  
Secondary Raw Materials ◽  
Medical Quality ◽  
Functional Product

Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.

scholarly journals Scientific aspects of the study of the protein-carbohydrate raw materials biomodification process in the production of functional food products

2020 ◽  
Vol 210 ◽  
pp. 03004
Author(s):  
Larisa Enalyeva ◽  
Dmitry Rudoy ◽  
Andrey Alekseyev ◽  
Tatyana Tupolskih ◽  
Vyacheslav Lodyanov
Keyword(s):  
Functional Food ◽  
New Technologies ◽  
Cheese Whey ◽  
Raw Materials ◽  
Food Products ◽  
Raw Milk ◽  
Biologically Active ◽  
Malt Extract ◽  
Barley Malt ◽  
Wide Range

At present, the development of new technologies in the food industry and the creation of a wide range of qualitatively new products with a directed change in the chemical composition and properties is an important direction, which contributes to improve population's nutritional system. Particularly, at present the introduction of resource-saving, import-substituting technologies into production, which allow the rational use of secondary raw materials, preserve the country's food security and expand the range of functional food products, is important. The purpose of the research is the possibility of joint use of raw milk, raw cream, milk processing by-products, biologically active plant raw materials and the development on their basis of a technology for an enriched cheese product of the "Ricotta" type with functional properties in order to introduce import-substituting technologies, improve the structure nutrition of the population. The objects of research were raw milk, cheese whey, fermented cheese whey, milk-whey mixture, barley malt extract. The most optimal time of biomodification, the concentration of the introduced biologically active additive, the amount of proteolysis have been established. The need for biomodification by a consortium of probiotic bacteria in order to improve the nutritional value of the product.

STUDY OF MORPHOMETRIC CHARACTERISTICS OF ALDER LEAVES OF PHARMACOPOEIAL SPECIES

2021 ◽  
pp. 129-134
Author(s):  
Nesterov G.V. ◽  
Litvinova T.M. ◽  
Vasalatiy L.A.
Keyword(s):  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Food Plants ◽  
Wild Plants ◽  
Material Base ◽  
Black Alder ◽  
Plant Raw Materials ◽  
Wide Range ◽  
Promising Area

To expand the raw material base of medicinal plant raw materials, a promising area of research is the study of additional types of raw materials that can be harvested from already used medicinal and food plants. Given the complexity of harvesting alder seeds, researchers are interested in the leaves of this plant, a wide range of biologically active substances that cause anti-inflammatory, astringent and antioxidant effects. The first stage of standardization of raw materials is the definition of morphologically significant features, based on the generalization of which the section "External features" is developed. The analysis of morphological features of freshly harvested, dried and frozen leaves of gray alder (Alnus incana Moench) and black alder (A. glutinosa Gaerth) harvested from wild plants in mixed forests of the Moscow region revealed diagnostically significant features and found that the method of conservation does not affect the occurrence of the identified features. Since it is planned to use both types of alder for the preparation of a new type of raw material "Alder leaves", a generalized formulation is proposed for raw materials that are a mixture of species.

scholarly journals Використання напівфабрикатів гарбуза для збагачення хліба пшеничного

2018 ◽  
pp. 76-79
Author(s):  
О. В. Бараболя ◽  
О. В. Калашник ◽  
С. Е. Мороз ◽  
Г. П. Жемела ◽  
О. П. Юдічева ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Biologically Active ◽  
Raw Material ◽  
Wheat Bread ◽  
Daily Consumption ◽  
Natural Form ◽  
Macro And Micronutrients

Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування. Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally important for a person macro- and micronutrients at the expense of valuable high-yielding crop – pumpkin. Although in Ukraine the volume of cultivation and use is rather low, pumpkins have been and remain favorite vegetable crop of many Ukrainians. Pumpkin using varies from the pharmaceutical to the food industry. In food industry pumpkin can be used in the natural form as well as in the form of semi-products. The advantage is given to a variety of semi-finished products which are better stored, transported and  used. So, study of semi-finished products quality as a raw material for the enrichment of bread with important macro- and micronutrients in order to obtain functional products is important and urgent. One of the priorities of the modern bakery is output of products which are characterized by improved consumer characteristics. To accomplish this task, it is necessary to maximally involve local raw materials of vegetable origin in the economic circulation as well as to develop the optimal methods of their processing in order to obtain biologically valuable semi-finished products. This will be an impuls for the production of functional food products.  Daily consumption of bread gives us every reason to consider it to be a food product of high priority. In view of this, the article has attempted to supplement the wheat bread formula to provide it with substantially new consumer characteristics that would meet modern nutritional requirements.

scholarly journals The spectrophotometric determination of A-vitamin activity of carotenoid-containing raw material

2021 ◽  
pp. 17-26
Author(s):  
V.V. Velichko ◽  
◽  
D.S. Kruglov ◽  
Keyword(s):  
Spectrophotometric Determination ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Health Improvement ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Wide Range ◽  
Vitamin Activity

Carotenoids are of interest as precursors of vitamin A, which has a wide range of pharmacological effects — antioxidant, immunomodulatory, participating in photoreception, etc. The aim of the research was to develop a technique for the spectrophotometric determination of the A-vitamin activity of carotenoids-rich medicinal plant raw materials (MPRM). The objects of research were the traditional sources of carotenoids — sea buckthorn, carrot, pumpkin and wild rose. A method is proposed for determining the content of individual carotenoids in MPRM by optical density at wavelengths corresponding to the characteristic peaks of α-carotene, β-carotene and lycopene. It has been shown that it is preferable to use isopropyl alcohol as the most effective solvent. Taking into account the content of specific carotenoids makes it possible to determine the A-vitamin activity of the sum of carotenoids extracted from plant materials, and, accordingly, to increase the efficiency of the use of herbal preparations and biologically active additives for health improvement.

scholarly journals TRENDS OF PROCESSED PRODUCTS OF SQUID

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
Zhenkun Cui ◽  
Tatiana Manoli ◽  
Tatiana Nikitchina ◽  
Haizhen Mo
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Healthy Food ◽  
Raw Material ◽  
Material Base ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Low Temperature Preparation ◽  
Wide Range ◽  
Processed Products

Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.

scholarly journals Studying the possibility of using non-traditional vegetable raw materials of the Republic of Adygea in the production of functional antioxidant products

2021 ◽  
Vol 17 (5) ◽  
pp. 43-52
Author(s):  
A. A. Skhalyakhov ◽  
Kh. R. Siyukhov ◽  
Z. T. Tazova ◽  
L. V. Lunina
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Natural Antioxidants ◽  
Food Products ◽  
Biologically Active ◽  
Plant Materials ◽  
Amperometric Method ◽  
Wide Range ◽  
The Republic

In the last decade the attitude of socially active people to their own health has changed significantly. The desire to lead a healthy lifestyle forms consumers’ demand for proper balanced nutrition, products enriched with natural biologically active substances of unconventional plant materials, systematic consumption of which can not only reduce the risk of alimentary diseases, but also protect a person from oxidative stress, which is the predecessor of many serious illnesses. Among the wide range of chemical compounds that make up plant materials, a special place is occupied by compounds of antioxidant action, such as flavonoids, phenol carboxylic acids, vitamins C and E. The aim of the research was to study the qualitative composition and quantitative content of natural antioxidants in some types of medicinal and technical plant materials of the Republic of Adygea to determine the possibility of their use in the production of functional food products. The content of biologically active compounds that determine the antioxidant properties of plant materials was determined using «Kapel 105 «M» capillary electrophoresis system and JASCO 875-UV liquid chromatograph. Antioxidant activity was measured by the amperometric method with Tsvet Yauza-01-AA analyzer. According to the results of the research, it has been found that Echinacea purpurea herb (1,09 g / dm3) and walnut leaves (0,96 g / dm3) exhibit a high antioxidant activity (in terms of gallic acid), which is due to the high concentration of natural antioxidants of the phenolic type. Due to these properties this plant raw materials can be used as enriching ingredients for the production of various groups of food products for functional purposes.

scholarly journals Bio-Based Alternatives to Phenol and Formaldehyde for the Production of Resins

Polymers ◽  
2020 ◽  
Vol 12 (10) ◽  
pp. 2237 ◽  
Author(s):  
P. R. Sarika ◽  
Paul Nancarrow ◽  
Abdulrahman Khansaheb ◽  
Taleb Ibrahim
Keyword(s):  
Raw Materials ◽  
Phenol Formaldehyde ◽  
Raw Material ◽  
Wood Industry ◽  
Suitable Material ◽  
The Past ◽  
Wide Range ◽  
Recent Developments ◽  
Sustainable Materials ◽  
Materials Used

Phenol–formaldehyde (PF) resin continues to dominate the resin industry more than 100 years after its first synthesis. Its versatile properties such as thermal stability, chemical resistance, fire resistance, and dimensional stability make it a suitable material for a wide range of applications. PF resins have been used in the wood industry as adhesives, in paints and coatings, and in the aerospace, construction, and building industries as composites and foams. Currently, petroleum is the key source of raw materials used in manufacturing PF resin. However, increasing environmental pollution and fossil fuel depletion have driven industries to seek sustainable alternatives to petroleum based raw materials. Over the past decade, researchers have replaced phenol and formaldehyde with sustainable materials such as lignin, tannin, cardanol, hydroxymethylfurfural, and glyoxal to produce bio-based PF resin. Several synthesis modifications are currently under investigation towards improving the properties of bio-based phenolic resin. This review discusses recent developments in the synthesis of PF resins, particularly those created from sustainable raw material substitutes, and modifications applied to the synthetic route in order to improve the mechanical properties.

Sign in / Sign up

Export Citation Format

Share Document