scholarly journals Buckwheat grains and buckwheat products – nutritional and prophylactic value of their components – a review

2008 ◽  
Vol 26 (No. 3) ◽  
pp. 153-162 ◽  
Author(s):  
K. Christa ◽  
M. Soral-Śmietana
Keyword(s):  
Food Industry ◽  
Functional Foods ◽  
Nutritive Value ◽  
Raw Material ◽  
Important Ingredient ◽  
Nutraceutical Compounds ◽  
Alternative Crop ◽  
Health Promoting ◽  
Obesity Hypertension ◽  
Buckwheat Flour

Buckwheat is introduced into the diet as an alternative crop of renewed interest due to its nutritive and health-promoting value. Experiments with animal models have demonstrated that buckwheat flour may alleviate diabetes, obesity, hypertension, and hypercholesterolemia. A number of nutraceutical compounds exist in buckwheat grains and other tissues. These are a rich source of starch, proteins, antioxidants, and dietary fibre as well as trace elements. The biological value (BV) of buckwheat proteins is comparable to BV of other protein sources. Besides high-quality proteins, buckwheat grains contain some components with prophylactic value: flavonoids, fagopyrins, or thiamin-binding proteins. For the food industry, buckwheat grains are a valuable raw material to be used for the production of functional foods. Buckwheat flour may be a valuable and important ingredient in diets or food products, taking into consideration its nutritive value and potential promotion of human health.Keywords:

scholarly journals Karabuğday: Bileşimi ve Gıdalarda Kullanılması

2018 ◽  
Vol 6 (10) ◽  
pp. 1388 ◽  
Author(s):  
Su Kılıç ◽  
Yeşim Elmacı
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Food Products ◽  
Raw Material ◽  
Gluten Free ◽  
Important Ingredient ◽  
Fagopyrum Tataricum ◽  
Good Source ◽  
Health Promoting ◽  
Fagopyrum Esculentum Moench

Buckwheat (Fagopyrum esculentum Moench and Fagopyrum tataricum (L.) Gaertn) contains high amounts of protein, dietary fiber, vitamins, minerals, essential polyunsaturated fatty acids and also a good source of important antioxidants such as rutin and phenolic compounds. In addition to its high protein bioavailability, buckwheat is also an important nutritional alternative to celiac patients due to gluten-free structure. Buckwheat has been utilized as a food raw material in production of various local food products. With the renewed interest due to its nutritive and health promoting value, it has been used with an increasing popularity as an important ingredient in diets and many new food products and also has significant potential for the functional food industry. In this study, chemical composition of buckwheat and literature on the present uses of buckwheat in foodstuffs are described.

scholarly journals Fermented Cream for Curd Fortified with Probiotic Cultures: Biotechnological Aspects

2022 ◽  
Vol 51 (4) ◽  
pp. 664-673
Author(s):  
Andrew Bukharev ◽  
Natalya Gavrilova ◽  
Olga Kriger ◽  
Natalya Chernopolskaya
Keyword(s):  
Food Industry ◽  
Functional Foods ◽  
Starter Cultures ◽  
Whey Protein Concentrate ◽  
Production Volume ◽  
Microbiological Methods ◽  
Oat Flour ◽  
Complete Protein ◽  
Positive Effect ◽  
Buckwheat Flour

Introduction. Contemporary food industry strives to increase the production volume of high-quality and biologically complete protein products. The Foodnet market also raised the demand for functional foods in Russia. The research objective was to develop a new functional curd product fortified with probiotic microflora. Study objects and methods. The study featured cow’s milk, skimmed milk, cream, whey protein concentrate Milkiland-WPC 80, pollen, glutamine, starter cultures DVS Danisco Probat 576 and Howaru Bifido ARO-1, buckwheat flour, and oat flour. The experiment included physicochemical, sensory, biochemical, and microbiological methods. Results and discussion. The milk-protein base of the curd product was produced in a GEA Westfalia KDB 30 curd separator. The research involved 15 and 20% cream with two different starter cultures. In case of 15% cream, Probat 576 Howaru Bifido appeared to be 1.66 times more active than ARO-1 Howaru Bifido, in case of 20% cream the result was even higher – 1.73 times. Probat 576 also demonstrated a better active acidity, i.e. 5.5 after three hours, which was two hours faster than ARO-1. Mathematical modeling revealed the positive effect of buckwheat and oat flour on the cream fermentation process. Oat flour (5%) was the optimal prebiotic, while buckwheat flour added its color to the final product, thus spoiling its market quality. Conclusion. The new biotechnology for a curd product fortified with probiotic cultures can expand the range of functional products for sports diet.

scholarly journals Antimikrobna učinkovitost ljekovitog bilja i njihov utjecaj na kvalitetu sireva

2020 ◽  
Vol 70 (1) ◽  
pp. 3-12 ◽  
Author(s):  
Nikola Puvača ◽  
Spasenija Milanović ◽  
Marijana Carić ◽  
Bojan Konstantinović ◽  
Miloš Pelić ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritive Value ◽  
Milk Proteins ◽  
Salmonella Spp ◽  
Potential Health ◽  
Daily Diet ◽  
Health Promoting ◽  
Medicinal Properties ◽  
Spoilage Microorganisms ◽  
Milk And Dairy Products

Milk and dairy products are the oldest and most widely consumed nutritious foods worldwide. They are highlighted as a source of high-quality proteins and the most important sources of bioactive peptides. Milk proteins have high nutritive value and remarkable medicinal properties. They are known as potential health-promoting ingredients of functional foods, and the dairy industry has already commercialized many milk proteins and peptide-based products which can be consumed as part of a regular daily diet. Besides, cheese is highly susceptible to contamination by pathogenic and spoilage microorganisms, which results in a decrease in its shelf life and cause serious risks to the consumers’ health. Nowadays, the food industry is continuously becoming more specialized towards meeting consumer needs and demands. Consumers demand safe products, which are also preferably free of synthetic additives. Therefrom to the need to search for natural additives has emerged. Botanicals and their extracts came to an interest as a natural alternative for cheese preservation and quality enhancer. Some substances have demonstrated good effects against most pathogens of cheese such as Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Nevertheless, it is not quite clear do the botanical addition affect cheese quality characteristics. This review aims to present the effect of added botanicals such as medicinal plants, herbs, spices and essential oils to cheeses in the function of protection against pathogens and spoilage microorganisms, as well as for their influence on the cheese quality.

scholarly journals The Chemical Composition and Nutritional Value of Chia Seeds—Current State of Knowledge

Nutrients ◽  
2019 ◽  
Vol 11 (6) ◽  
pp. 1242 ◽  
Author(s):  
Bartosz Kulczyński ◽  
Joanna Kobus-Cisowska ◽  
Maciej Taczanowski ◽  
Dominik Kmiecik ◽  
Anna Gramza-Michałowska
Keyword(s):  
Chemical Composition ◽  
Food Industry ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Blood Lipid ◽  
Herbaceous Plant ◽  
Blood Lipid Profile ◽  
Current State ◽  
Health Promoting ◽  
Potential Use

Chia (Salvia hispanica) is an annual herbaceous plant, the seeds of which were consumed already thousands of years ago. Current research results indicate a high nutritive value for chia seeds and confirm their extensive health-promoting properties. Research indicates that components of chia seeds are ascribed a beneficial effect on the improvement of the blood lipid profile, through their hypotensive, hypoglycaemic, antimicrobial and immunostimulatory effects. This article provides a review of the most important information concerning the potential application of chia seeds in food production. The chemical composition of chia seeds is presented and the effect of their consumption on human health is discussed. Technological properties of chia seeds are shown and current legal regulations concerning their potential use in the food industry are presented.

Ecological aspects of modernization of alcohol industry enterprises at the present stage of development

2020 ◽  
Vol 5 (3) ◽  
pp. 179-184
Author(s):  
Marianna Havryshko ◽  
◽  
Olena Popovych ◽  
Halyna Yaremko ◽  
◽  
...  
Keyword(s):  
Wastewater Treatment ◽  
Food Industry ◽  
Ph Value ◽  
Negative Impact ◽  
Water Bodies ◽  
Raw Material ◽  
Present Stage ◽  
Alcohol Industry ◽  
Stage Of Development ◽  
World Industry

At the present stage of development, the entire world industry has faced the problem of rational use of renewable natural resources, in particular the most efficient ways of wastewater treatment and the use of accumulated waste in the production process as a secondary raw material. In particular, the alcohol industry, as one of the components of food, medical, chemical and various industries,leads to the formation of huge amounts of waste, including wastewater. The food industry, like any other industry, has a negative impact on the environment. Water bodies are the most affected by the food industry. Almost the first place in terms of water consumption per unit of production is the production of alcohol. Consumption of large amounts of water leads to the formation of wastewater, which is highly polluted and adversely affects the environment. Due to the high chemical and biological consumption of oxygen, specific color and odor, suspended solids, low pH value, the purification of such waste in the filtration fields and discharge into water bodies is not possible. The purpose of our work is: 1) conducting the analysis of the alcohol industry potential in Ukraine in recent years, and methods of waste disposal as a potential source for the development of bioenergy. 2) environmental aspects of the alcohol industry modernization at present stage of development and implementation of modern wastewater treatment technologies.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Prebiotic Carbohydrates for Therapeutics.

2020 ◽  
Vol 20 ◽  
Author(s):  
Renuka Basavaiah ◽  
Prapulla Siddalingaiya Gurudutt
Keyword(s):  
Immune Response ◽  
Lipid Metabolism ◽  
Bacterial Infection ◽  
Food Industry ◽  
Health Benefits ◽  
Well Being ◽  
Intestinal Disease ◽  
Mineral Absorption ◽  
Health Promoting ◽  
Insulin Dependent

: The food industry is constantly shifting focus based on prebiotics as health-promoting substrates rather than just food supplements. A prebiotic is ‘‘a selectively fermented ingredient that allows specific changes, both in the composition and/or activity in the gastrointestinal microflora that confers benefits upon host well-being and health.” Prebiotics exert a plethora of health-promoting effects, which has lead to the establishment of multimillion food and pharma industries. The following are the health benefits attributed to prebiotics: mineral absorption, better immune response, increased resistance to bacterial infection, improved lipid metabolism, possible protection against cancer, relief from poor digestion of lactose, and reduction in the risk of diseases such as intestinal disease, non-insulin dependent diabetes, obesity and allergy. Numerous studies in both animals and humans have demonstrated the health benefits of prebiotics.

Processed Gingers: Current and Prospective Use in Food, Cosmetic, and Pharmaceutical Industry

2019 ◽  
Vol 10 (1) ◽  
pp. 20-26 ◽  
Author(s):  
Jae-Suk Choi
Keyword(s):  
Pharmaceutical Industry ◽  
Adverse Effects ◽  
Shelf Life ◽  
Traditional Medicine ◽  
Functional Foods ◽  
Zingiber Officinale ◽  
Raw Material

Ginger (Zingiber officinale) has been widely used in traditional medicine, and as raw material for cosmetics, beverages, and health functional foods. However, some adverse effects of ginger have been reported. In addition, the hot and pungent taste of ginger leads to reduced consumption. To overcome these problems, methods for the production of fermented, steamed (or steamed-dried), aged, roasted and beopje ginger have been developed. This review provides an overview and summary of new ginger processing procedures, including methods to reduce the pungent flavor of ginger, extend shelf-life, increase the health-functional compound content, and improve safety. These attempts might improve the consumption of ginger as well as prospective applications of processed ginger for food, cosmetics, and the pharmaceutical industry, also as discussed in various patents.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

scholarly journals Grapes and Their Derivatives in Functional Foods

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 672
Author(s):  
Panagiotis Kandylis
Keyword(s):  
Human Health ◽  
Functional Foods ◽  
Consumer Interest ◽  
Health Promoting

Consumer interest in the consumption of health promoting foods is growing worldwide due to the realization of the link between diet and human health [...]

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