scholarly journals DEVELOPMENT OF NEW TYPES OF BAKERY PRODUCTS USING PRODUCTS OF PROCESSING OF COMMON BIRD CHERRY

2001 ◽  
pp. 162-178
Author(s):  
Ekaterina Komissarova ◽  
Keyword(s):  
Mechanical Properties ◽  
Quality Indicator ◽  
Functional Food ◽  
Nutritional Value ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Chemical Quality ◽  
Food Ingredients ◽  
Level Of Satisfaction ◽  
Human Need

The article substantiates the necessity and relevance of increasing the nutritional value of bakery products, as well as the possibility of using dried ground bird cherry (bird cherry flour) for these purposes. The influence of various dosages of the introduced additive on the structural and mechanical properties of the sponge and dough during fermentation is considered. The evaluation of organoleptic and physic-chemical quality indicators and finished bakery products made using bird cherry flour was carried out. The optimal dosage of bird cherry in bakery products is determined based on the calculation of a complex quality indicator. The level of satisfaction of the daily human need for physiologically functional food ingredients at the expense of 100 g of the developed product is calculated.

scholarly journals Functional components of non-traditional raw materials in the design of bakery products

2021 ◽  
pp. 7-13
Author(s):  
Yu. A. Betz ◽  
N. L. Naumova ◽  
I. N. Minashina
Keyword(s):  
Wheat Flour ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Raw Material ◽  
Peanut Flour ◽  
Wheat Bread ◽  
Bakery Products ◽  
Food Ingredients ◽  
Functional Components

 Wheat bread remains in the diet not only of Russians, but also of the population of other countries as a daily product, which makes it possible to consider it as an object for modifying the chemical composition and nutritional value in order to give it functional, dietary, or therapeutic and prophylactic properties. The purpose of the research is to study the composition of the functional components of non-traditional types of flour used in wheat bread technology in order to establish the effectiveness of their use. The objects of research were: bakery wheat flour of the highest grade, walnut flour, peanut flour, coconut flour. The analysis of organoleptic, physicochemical indicators and nutritional value of wheat bakery flour and various types of flour from walnut is carried out. An acceptable sensory compatibility of the studied raw material was established. Replacing a part of wheat flour in the recipe of bakery products with raw materials from peanuts or walnuts is a reasonable condition for eliminating the deficiency of dietary fiber in them. Increasing the biological value of products and the content of polyunsaturated fatty acids in it due to the use of peanut and coconut flour is of undeniable nutritional value. The source of phosphorus and copper can be considered flour from walnuts and peanuts; iron and selenium – walnut and coconut flour; magnesium and calcium – walnut flour. In a practical way, the effectiveness of replacing wheat flour in the recipe of bakery products with raw materials from nut-bearing raw materials has been established to increase the content of functional food ingredients in finished products. 

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

Oligosacáridos bifidogénicos

1998 ◽  
Vol 4 (4) ◽  
pp. 237-243
Author(s):  
P. Rupérez
Keyword(s):  
Functional Food ◽  
New Products ◽  
Bakery Products ◽  
Infant Formulas ◽  
Future Trends ◽  
Consumer Health ◽  
Beneficial Bacteria ◽  
Food Ingredients ◽  
Beneficial Effects

Oligosaccharides are new functional food ingredients whose production and use are increasing rapidly. Many of them possess beneficial effects for consumer health because they are noncario genic, low in calories, and bifidogenic, that is, they promote the growth of beneficial bacteria in the colon. Major uses of oligosaccharides are in drinks, milk-based infant formulas, confectionery and bakery products, yogurts and dairy desserts. The types of bifidogenic oligosaccharides currently commercialized as food ingredients, as well as their obtention, properties, applications and future trends in the manufacture of new products are described in this article.

scholarly journals THE USE FERMENTED APPLE JUICE IN THE MANUFACTURING TECHNOLOGY OF RYE-WHEAT BREAD

2019 ◽  
pp. 129-136
Author(s):  
Natalya Denysova ◽  
◽  
Alina Harkava ◽  
Nataliia Buialska ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Apple Juice ◽  
Nutritive Value ◽  
Biologically Active ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Scientific Publications ◽  
Baked Goods

Urgency of the research is due to the need to increase the nutritional value of bakery products while maintaining quality and increasing the cost-effectiveness of innovations. Target setting. The growth of consumption of bakery products around the world dictates the need to develop new accelerated production technologies on the one hand, and on the other - preservation of vitamins, micro-and macro elements in products. Analysis of recent research and publications. Scientific publications show the promising introduction into the recipe of baked goods of fermented grape juice, with high content of biologically active substances that increase the nutritional value of finished products. Uninvestigated parts of general matters defining. The use of rye-wheat bakery products in the technology of other herbal additives has not been investigated, which provides for improvement of qualitative indices of products with the simultaneous enrichment of nutritive value. Setting objectives. Development of the technology of making rye and wheat bread on the fermentation of fermented apple juice, which will improve the vitality of the mineral composition of the resulting products. The statement of basic materials. The developed recipe for preparing rye-wheat bread on a spontaneous fermenting leaver with the addition of fermented apple juice in various concentrations (20, 40 and 60 g per 1 kg of flour), assessed the quality indicators of the studied samples in leaven, test semi-finished products, finished products. Conclusions and offers. The positive effect of fermented apple juice on the activity of lactic acid bacteria of rye starters of spontaneous fermentation, due to the influence of its components on the starter microbiota, leads to improved quality indicators. The optimal dosage of the additive in 40 g has been established, which ensures the maximum possible values of porosity, crumb elasticity and form-stability of rye-wheat bread.

Bioactive Fish Fatty Acids: Health Effects and Their Use as Functional Food Ingredients

2013 ◽  
Vol 9 (4) ◽  
pp. 283-297 ◽  
Author(s):  
Deborah Pacetti ◽  
Massimo Mozzon ◽  
Paolo Lucci ◽  
Natale Frega
Keyword(s):  
Fatty Acids ◽  
Health Effects ◽  
Functional Food ◽  
Food Ingredients

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

scholarly journals Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge

Plants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1306
Author(s):  
Marcin Dziedziński ◽  
Joanna Kobus-Cisowska ◽  
Barbara Stachowiak
Keyword(s):  
Human Health ◽  
Bioactive Compounds ◽  
Functional Food ◽  
Biological Activities ◽  
Food Ingredients ◽  
Beneficial Effects ◽  
Pine Tree ◽  
Pine Trees ◽  
Health Promoting ◽  
Few Data

The pine (Pinus L.) is the largest and most heteromorphic plant genus of the pine family (Pinaceae Lindl.), which grows almost exclusively in the northern hemisphere. The demand for plant-based remedies, supplements and functional food is growing worldwide. Although pine-based products are widely available in many parts of the world, they are almost absent as food ingredients. The literature shows the beneficial effects of pine preparations on human health. Despite the wide geographical distribution of pine trees in the natural environment, there are very few data in the literature on the widespread use of pine in food technology. This study aims to present, characterise and evaluate the content of phytochemicals in pine trees, including shoots, bark and conifer needles, as well as to summarise the available data on their health-promoting and functional properties, and the potential of their use in food and the pharmaceutical industry to support health. Various species of pine tree contain different compositions of bioactive compounds. Regardless of the solvent, method, pine species and plant part used, all pine extracts contain a high number of polyphenols. Pine tree extracts exhibit several described biological activities that may be beneficial to human health. The available examples of the application of pine elements in food are promising. The reuse of residual pine elements is still limited compared to its potential. In this case, it is necessary to conduct more research to find and develop new products and applications of pine residues and by-products.

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