PROSPECTS FOR THE USE OF GRAIN RAW MATERIALS IN THE PRODUCTION OF FUNCTIONAL PRODUCTS

The development of new physiologically functional food products is a prospective direction for world food products market. The inclusion of functional ingredients in food can increase the biological value of products that are already familiar to the consumer, as well as expand the range of products offered. Physiological activity of cereal’s ingredients varies widely, there are: anticancer, antiallergic, antioxidant properties, prebiotic, immunostimulating effects, etc. Moreover, the cereal’s ingredients can improve the organoleptic properties of bakery, dairy and confectionery. Cereals can be used as a prebiotics: fermentable substrates for the growth of probiotic microbiota. It is scientifically proven that grain’s nondigestible carbohydrates stimulate the growth of Lactobacillus acidophilus, L. casei, L. reuteri, L. rhamnosus, L. johnsonii, L. plantarum, Bifidobacterium longum, B. breve, B. lactis. Cereals contain water-soluble fibre, such as β-glucan and arabinoxylan, oilgosaccharides, such as xylo- and fructooligosaccharides and resistant starch, which have a wide application as prebiotic preparations. Furthermore, cereals as wheat, rye and rice contain polyphenols (benzoic and cinnamic acid derivatives) that are used both in the food industry as antioxidants, dyes, flavors of natural origin and in the compositions of physiologically functional ingredients, as well as in the pharmaceutical and cosmetic industries. Thus using cereals as a raw material for functional ingredients obtaining is a perspective in biotechnology, food and pharmaceutical industry. The modification of cereals processing technologies also will allow produce insufficiently studied prebiotic compounds, the functionality of which must be studied.

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SEASONAL DYNAMICS OF POLYSACCHARID CONTENT IN RAW MATERIALS REYNOUTRIA JAPОNICA

chemistry of plant raw material ◽

10.14258/jcprm.2018033777 ◽

2018 ◽

pp. 33-39

Author(s):

Ольга (Ol'ga) Геннадиевна (Gennadievna) Зорикова (Zorikova) ◽

Артем (Artem) Юрьевич (Yur'evich) Маняхин (Manyakhin) ◽

Светлана (Svetlana) Александровна (Aleksandrovna) Боровая (Borovaya) ◽

Светлана (Svetlana) Петровна (Petrovna) Раилко (Railko)

Keyword(s):

Raw Materials ◽

Physiological Activity ◽

Water Soluble ◽

Biologically Active ◽

Raw Material ◽

Reynoutria Japonica ◽

Plant Ecophysiology ◽

Material Preparation ◽

Maximum Content ◽

Pectin Substances

The dynamics of the accumulation of water-soluble polysaccharides in various organs of Reynoutria japonica Hout (Polygonaceae), harvested in the Ussuriisk region of the Primorye Territory in different phases of vegetation, has been studied. As a result of the studies, four polysaccharide fractions were isolated from the raw materials of R. japonica organs: water-soluble polysaccharides, pectin substances, hemicellulose A and B, which are fixed in all organs of the plant during the observation period.The chemical composition of R. japonica has been studied insufficiently and unilaterally. The secondary metabolites of the phenolic complex have been studied mainly, whereas there is practically no information on the carbohydrate composition, although this group of compounds plays an important role in the plant ecophysiology and shows a pronounced physiological activity. The conducted studies have established that the maximum content of biologically active polysaccharides (water-soluble polysaccharides and pectin substances) in the leaves is noted in the phase of the beginning of vegetation, in the buds of budding and flowering phases, in the roots in the phase of drying. The content of hemicellulose A and B is characterized by stability and changes insignificantly during the season.The obtained results allow to establish scientifically justified terms of raw material preparation for effective practical use.

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

Food Science and Technology ◽

10.15673/fst.v14i2.1722 ◽

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.

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Influence of licopine content in tomatoes on taste qualities of canned goods

Butlerov Communications ◽

10.37952/roi-jbc-01/20-62-5-116 ◽

2020 ◽

Vol 62 (5) ◽

pp. 116-122

Author(s):

Saida S. Saidova ◽

Keyword(s):

Antioxidant Properties ◽

Food Products ◽

Climatic Conditions ◽

Raw Material ◽

Technical Documentation ◽

Tomato Fruits ◽

Duration Of Storage ◽

Tomato Products ◽

High Concentrations ◽

The Impact

The article provides a review of world data on the characteristics of the chemical composition of tomato fruits and the impact on their quality of the soil and climatic conditions of cultivation, varietal characteristics and maturity. It is noted that the current regulatory and technical documentation in the Russian Federation does not provide for the determination of functional substances. It has been shown that tomato fruits are a promising plant-growing raw material for the production of functional food products and directions for obtaining lycopene-containing products, canned foods, in particular, from tomato fruits, have been determined. The types of canned food and tomato products containing the highest concentrations of lycopene have been established. The regularity of increasing the concentrations of lycopene in tomato products with various methods of heat treatment is substantiated. The irreplaceable physiological significance of lycopene for the human body is proved, due to its antioxidant properties and the lack of the possibility of its synthesis. The biochemical nature of lycopene as a carotenoid and pigment is analyzed. The progressive foreign technologies of tomato processing have been studied, allowing to reduce the economic costs of production, increase the duration of storage of products containing extremely high concentrations of lycopene. The necessity of developing domestic food products of physiological importance, available for consumption in baby and diet food, is substantiated. It is proved that the Republic of Dagestan has a high climatic and resource potential for growing hybrid varieties of tomatoes containing high concentrations of lycopene and the mass fraction of dry matter necessary for the rational production of canned tomatoes.

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Processes of heat and mass transfer during drying of red beetroot

Energy Engineering and Control Systems ◽

10.23939/jeecs2020.02.081 ◽

2020 ◽

Vol 6 (2) ◽

pp. 81-87

Author(s):

Zhanna Petrova ◽

◽

Kateryna Samoilenko ◽

Vitaly Vishnevsky

Keyword(s):

Mass Transfer ◽

Energy Consumption ◽

Heat And Mass Transfer ◽

Raw Materials ◽

Antioxidant Properties ◽

Calculation Model ◽

Experimental Results ◽

Biologically Active ◽

Raw Material ◽

Drying Process

Red beetroot is the main raw material which has a high content of betanine with antioxidant properties. An important emphasis in the processing of antioxidant raw materials by drying is to reduce energy consumption for the dehydration process, the maximum preservation of biologically active substances, and to reduce the cost of the final product. Drying is a complex and energy-intensive process. Therefore, to optimize energy consumption during drying and selection of rational modes of dehydration, it is necessary to apply the calculated analysis of heat and mass transfer on the basis of adequate mathematical models. Calculated and experimental results are compared. In general, the comparison of the results of numerical modeling of convection drying processes of the red beetroot sample with the experimental results showed their rather satisfactory qualitative agreement. The calculation model can be used to approximate the characteristics of the drying process of red beetroot, in particular the time required for drying. The obtained results of calorimetric studies allow stating that with correctly selected compositions, not only the components of native raw materials are stabilized, but also the drying process is intensified with the reduction of energy consumption to process.

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Study of Phyto-ingredients of Wild Berry Juice

Beer and beverages ◽

10.52653/pin.2021.2.2.003 ◽

2021 ◽

pp. 47-50

Author(s):

Антонина Григорьевна Чернобровина ◽

Наталья Николаевна Роева ◽

Наталия Евгеньевна Куликова ◽

Ольга Юрьевна Попова

Keyword(s):

Raw Materials ◽

Antioxidant Properties ◽

Point Of View ◽

Natural Dyes ◽

Raw Material ◽

Protective Properties ◽

Enzyme Preparations ◽

Other Substances ◽

Ingredient Composition ◽

Functional Components

В настоящее время к одним из наиболее приоритетных направлений пищевой промышленности относят разработку функциональных продуктов питания на основе экологически чистого сырья естественного происхождения, в том числе ягодного. При разработке новых продуктов с защитными свойствами важно учитывать ингредиентный состав сырья, оказывающий лечебно-профилактический эффект, и с этой точки зрения ягоды малины и брусники заслуживают особого внимания. С целью максимального извлечения и сохранения природных, физиологически-функциональных компонентов дикорастущих ягод (витаминов, микро- и макроэлементов, фенольных, пектиновых соединений и др.) были разработаны и созданы мультиэнзимные композиции для предобработки ягод брусники (МЭКб) и малины (МЭКм). Большой интерес вызывали исследования состава и содержания красящих веществ в исследуемых образцах. В качестве структурных элементов антоцианов в соке малины и брусники, а также в их ферментативных соках установлены дисахариды, основной структурный компонент которых - цианидин. Количественное содержание антоцианов в соке брусники и малины составило 305,4 и 106,2 мг/дм3, а в ферментативном соке брусники (БФС) и малины (МФС) - 553,7 и 146,4 мг/дм3, соответственно. Высокое содержание красящих веществ - важный критерий для использования БФС и МФС в качестве источника натуральных красителей. Установлена более высокая антиоксидантная активность в БФС и МФС (соответственно в 1,3 и 1,5 раза) по сравнению с соком, полученным без применения ферментных препаратов. Следовательно, ферментативный сок ягод обладает высокими антиоксидантными свойствами и служит источником натуральных красителей, поэтому его можно рассматривать как перспективный сырьевой полуфабрикат при производстве продуктов питания функциональной направленности, оказывающих благотворное регулирующее действие на организм человека. Currently, one of the priority areas of the food industry is the development of functional food products based on environmentally friendly raw materials of natural origin, including berry. When developing new products with protective properties, it is important to take into account the ingredient composition of the raw materials, which has a therapeutic and prophylactic effect, and from this point of view, raspberries and lingonberries deserve special attention. In order to maximize the preservation and extraction of natural, physiologically functional components of wild berries (vitamins, micro - and macroelements, phenolic compounds, pectin and other substances) were developed and created multienzymatic compositions for the pretreatment of lingonberry (MEKb) and raspberry (MEKm). Of great interest were studies on the characterization and content of dyes in the samples being studied. As structural elements of anthocyanins in raspberry and lingonberry juice, as well as in their enzymatic juices, disaccharides were established, the main structural component of which is cyanidine, and the quantitative content of anthocyanins (mg/dm3) in the juice of lingonberry and raspberry, corresponded - 305.40 and 106.20, and in the enzymatic juice of lingonberry and raspberry - 553.70 and 146.40. The high content of dyes is an important criterion for the use of BFS and MFS as a source of natural dyes. A higher antioxidant activity was found in BFS and MFS (1.3 and 1.5 times, respectively) compared with juice obtained without the use of enzyme preparations. Therefore, the enzymatic juice of berries has high antioxidant properties and is a source of natural dyes, so it can be considered as a promising raw material in the production of functional foods that have a beneficial regulatory effect on the human body.

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STUDY OF PROTEIN FRACTIONS OF HIGH-TEMPERATURE HYDROLYZATES OBTAINED FROM SMOKED SPRAT HEADS

Fisheries ◽

10.37663/0131-6184-2020-2-113-117 ◽

2020 ◽

Vol 2020 (2) ◽

pp. 113-117

Author(s):

Olga Mezenova ◽

Vladimir Wolkov ◽

Larisa Baydalinova ◽

Natalia Mezenova ◽

Svetlana Agafonova ◽

...

Keyword(s):

Molecular Weight ◽

Chemical Composition ◽

Raw Materials ◽

Weight Fraction ◽

Water Soluble ◽

Protein Fractions ◽

Raw Material ◽

Organoleptic Characteristics ◽

Pre Treatment ◽

Peptide Fractions

The authors study three fractions obtained as a result of hydrolysis of smoked sprat heads (under temperature of 130oC and presser of 0.25 MPa) – fat, protein water-soluble, and protein-and-mineral ones. Waste from sprat production of two fish canning complexes of the Kaliningrad Region - “RosCon” and “Kolkhoz for the Motherland” - was used as raw material. Hydrolysis was carried out in an aqueous medium in two ways - with preliminary separation of fat and without this operation. The protein fraction was sublimated and its quantitative and qualitative indices were examined - mass yield, solubility, chemical composition and molecular fractional composition of the obtained peptide fractions were determined. The output of sublimated protein fractions is practically independent of the type of raw material and the method of pre-treatment and is 6.47.9% of the mass of raw materials. The chemical composition of protein fractions varies widely in terms of fat (1.4–8.3%), minerals (9.8–13.4%) and proteins (72.1–80.2%). The solubility of the peptide fractions ranged from 91-98%. The molecular weight assessment results showed a high content of a low molecular weight fraction of peptides with an MM of less than 10 kDa in all experimental samples (about 38%). This indicates a high digestibility and biological value of the obtained peptide compositions. Sublimated peptide compositions had typical organoleptic characteristics, pleasant aroma and taste of smoked fish. Ключевые

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DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v19i3.1511 ◽

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.

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Potential of Underutilized Marine Organisms for Aquaculture Feeds

Frontiers in Marine Science ◽

10.3389/fmars.2020.609471 ◽

2021 ◽

Vol 7 ◽

Author(s):

Dedi Jusadi ◽

Julie Ekasari ◽

Muhammad Agus Suprayudi ◽

Mia Setiawati ◽

Ichsan Achmad Fauzi

Keyword(s):

Raw Materials ◽

Marine Organisms ◽

Agricultural Products ◽

Raw Material ◽

Environmental Damage ◽

Human Consumption ◽

Quality And Safety ◽

Processing Technologies ◽

Alternative Feed ◽

Aquaculture Production

The supply of land-based agricultural products as aquafeed raw materials is challenged by limitations on space and water, and by environmental damage. Marine environments offer a vast opportunity for the expansion of aquaculture, including the production of feed raw materials. Besides fishmeal and fish oil, which are generated from capture fisheries, the use of marine-based feed raw materials from aquaculture production is not yet in common practice. Here, we discuss the potential of underutilized marine organisms that can be cultured by extracting nutrients from their environment and are nutritionally compatible for use as alternative feed materials in aquaculture. We identify marine organisms such as blue and green mussels, Ulva spp., and microbial floc that are nutritionally suitable as aquafeed raw material and may further act as bioremediators. However, environmental factors that affect productivity and the risk of pollutant accumulations, which would potentially reduce the safety of aquaculture products for human consumption, may pose challenges to such applications of extractive organisms. Therefore, the development of pretreatment and processing technologies will be critical for improving the nutritional quality and safety of these raw materials for aquafeed production.

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Application of wild-raw materials of the Irkutsk region in the production of functional canned products

Agrarian science ◽

10.32634/0869-8155-2020-343-11-127-133 ◽

2021 ◽

pp. 134-140

Author(s):

Natalya E. Posokina ◽

Nina M. Alabina ◽

Anna Yu. Davydova

Keyword(s):

Biochemical Composition ◽

Functional Food ◽

Nutritional Value ◽

Raw Materials ◽

Food Products ◽

Raw Material ◽

Eastern Siberia ◽

Canned Food ◽

Pine Nut ◽

Irkutsk Region

Relevance. Currently, the environmental situation in many regions of our country leaves much to be desired. It is known that proper nutrition is the foundation of health. Products intended for a healthy diet can only be made from environmentally friendly raw materials. In this regard, the regions of Siberia are of particular interest - they are rich in forests located far from settlements, where it is possible to collect and harvest large quantities of ecologically clean wild-growing raw materials for the production of functional food products.Materials and methods. The authors of the article analyzed the nutritional value and biochemical composition of wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region) on the basis of literature sources. The following raw materials were considered: blueberries (Vaccinium uliginosum), wild garlic: bear onions (Allium ursinum L.), forest mushrooms, pine nut cake and spicy-aromatic herbs – sagan-daila (Rhododendron Adamsii) and thyme (Thymus vulg?ris). Information about their nutritional value and biochemical composition is given. Based on the results of this analysis, a conclusion was made on the promising use of this raw material for the production of functional food products.Results. The article presents the results of scientific research related to the development of functional canned food based on wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region). Formulations of functional sauces have been developed, information on nutritional value and data on the content of the main functional ingredients in canned food are provided.

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Antioxidant content of oat talkan made from sprouted grain

Food processing industry ◽

10.52653/ppi.2021.10.10.006 ◽

2021 ◽

pp. 96-99

Author(s):

Алена Владимировна Сумина ◽

Вадим Игоревич Полонский ◽

Татьяна Михайловна Шалдаева

Keyword(s):

Antioxidant Activity ◽

Room Temperature ◽

Raw Materials ◽

Total Content ◽

Chemical Compounds ◽

Food Products ◽

Raw Material ◽

Bidistilled Water ◽

Functional Value ◽

The Republic

Одним из путей повышения функциональной ценности пищевых продуктов является увеличение содержания в них химических соединений, обладающих антиоксидантной активностью. Последние, как известно, играют важную роль в профилактике различных заболеваний человека. Антиоксидантами богаты зерновые культуры, на основе которых изготавливаются наиболее употребляемые населением продукты питания. Целью данного исследования являлось определение величины суммарного содержания антиоксидантов (ССА) в зерновом сырье на разных этапах производства хакасского национального продукта талган, изготовленного из пророщенного зерна овса. Овес выращивали на территории Бейского района Республики Хакасия в 2019 г. Очищенное зерно проращивали при комнатной температуре в течение 56 ч, затем его просушивали и обжаривали при температуре 180…200 °С в течение 10-15 мин, а далее измельчали и просеивали через сита с ячеей 0,9 мм. В результате получали продукт талган и отходы в виде отрубей. Для определения уровня ССА в зерне использовали два растворителя - горячую бидистиллированную воду и 70 %-ный этиловый спирт. Измерение значения ССА выполняли на приборе «Цвет Яуза-01-АА». Среди исследуемых образцов более высокие показатели ССА были зарегистрированы при использовании в качестве элюента горячей бидистиллированной воды. В работе выявлен эффект увеличения уровня ССА в конечном продукте по сравнению с исходным сырьем после этапа проращивания зерна в среднем в 2 раза, а после этапов обжаривания и измельчения в 2,1 раза. Величина ССА в отрубях превышала таковую в исходном зерне в среднем на 47 %. Таким образом, в результате исследований было установлено, что введение в технологию изготовления овсяного талгана дополнительного этапа, заключающегося в проращивании зерна, является одним из эффективных способов повышения величины ССА в полученном на его основе продукте. One of the ways to increase the functional value of food products is to increase the content of chemical compounds that have antioxidant activity. The latter are known to play an important role in the prevention of various human diseases. Antioxidants are rich in cereals, on the basis of which the most commonly consumed food products are made. The purpose of this study was to determine the value of the total content of antioxidants (TCA) in grain raw materials at different stages of production of the Khakass national product talgan, made from sprouted oat grain. Oats were grown on the territory of the Bey district of the Republic of Khakassia in 2019. The purified grain was sprouted at room temperature for 56 hours, then it was dried and fried at a temperature of 180…200 oC for 10-15 minutes, and then ground and sieved through sieves with a mesh of 0.9 mm. As a result, the product talgan and waste in the form of bran were obtained. To determine the level of TCA in the grain, two solvents were used - hot bidistilled water and 70 % ethyl alcohol. The TCA value was measured on the device «Color Yauza-01-AA». Among the studied samples, higher TCA values were recorded when using hot bidistilled water as an eluent. The paper reveals the effect of increasing the level of TCA in the final product in comparison with the initial raw material after the stage of grain germination by an average of 2 times, and after the stages of roasting and grinding by 2.1 times. The value of TCA in bran exceeded that in the original grain by an average of 47 %. Thus, as a result of research, it was found that the introduction of an additional stage in the production technology of oatmeal talgan, which consists in the germination of grain, is one of the effective ways to increase the value of TCA in the product obtained on its basis.

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