scholarly journals EFFECT OF BEAN FLOUR ON THE CHEMICAL COMPOSITION, VITAMIN, MINERAL LEVEL AND ORGANOLEPTIC PROPERTIES OF MEAT ROLL

2020 ◽  
Vol 8 (Spl-2-AABAS) ◽  
pp. 368-373
Author(s):  
Maksim Rebezov ◽  
◽  
Anuarbek Suychinov ◽  
Nina Burakovskaya ◽  
Maxim Shadrin ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Yield Stress ◽  
Nutritional Value ◽  
Large Scale ◽  
Organoleptic Evaluation ◽  
Water Binding ◽  
Specific Chemical ◽  
Bean Flour ◽  
Moisture Content Level ◽  
The Impact

This study was carried out to evaluate the effect of bean flour on the nutritional value and the yield stress of meat rolls. The main components of meat rolls are minced beef, eggs, bread, milk, and beans, but in the current study, the author mixed bean flour with these active ingredients and evaluated the effect of this on the various nutrient parameters of meat rolls. Four samples of meat rolls were prepared, with 0% to 20% beans flour. Results of the study found that depending on the concentration of beans, the moisture content, level of carbohydrate, and other nutritive parameters of meat roll have changed significantly due to the specific chemical composition of the bean flour. In terms of vitamin composition, significant changes are observed in the content of vitamin C and vitamin B1. The addition of bean flour (up to 15%) to minced rolls gradually increases the yield stress and improving the consistency of the product. According to organoleptic evaluation, the addition of up to 15% of beans has a positive effect on the consistency of the product due to improved water-binding ability. Results of the study suggesting new data related to the impact of bean flour on the nutritional value and consistency of meat rolls. The developed technology and recipe can be used for large scale meat rolls production.

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

scholarly journals Potentiating Effect of Mandelate and Lactate on Chemically Induced Germination in Members of Bacillus cereus Sensu Lato

2017 ◽  
Vol 83 (24) ◽  
Author(s):  
Alistair H. Bishop
Keyword(s):  
Bacillus Cereus ◽  
Large Scale ◽  
Germination Rate ◽  
Dependent Manner ◽  
Clostridium Sporogenes ◽  
Specific Chemical ◽  
Content Type ◽  
Ph Range ◽  
Significant Discovery ◽  
The Impact

ABSTRACT Endospores of the genus Bacillus can be triggered to germinate by a limited number of chemicals. Mandelate had powerful additive effects on the levels and rates of germination produced in non-heat-shocked spores of Bacillus anthracis strain Sterne, Bacillus cereus, and Bacillus thuringiensis when combined with l-alanine and inosine. Mandelate had no germinant effect on its own but was active with these germinants in a dose-dependent manner at concentrations higher than 0.5 mM. The maximum rate and extent of germination were produced in B. anthracis by 100 mM l-alanine with 10 mM inosine; this was equaled by just 25% of these germinants when supplemented with 10 mM mandelate. Half the maximal germination rate was produced by 40% of the optimum germinant concentrations or 15% of them when supplemented with 0.8 mM mandelate. Germination rates in B. thuringiensis were highest around neutrality, but the potentiating effect of mandelate was maintained over a wider pH range than was germination with l-alanine and inosine alone. For all species, lactate also promoted germination in the presence of l-alanine and inosine; this was further increased by mandelate. Ammonium ions also enhanced l-alanine- and inosine-induced germination but only when mandelate was present. In spite of the structural similarities, mandelate did not compete with phenylalanine as a germinant. Mandelate appeared to bind to spores while enhancing germination. There was no effect when mandelate was used in conjunction with nonnutrient germinants. No effect was produced with spores of Bacillus subtilis, Clostridium sporogenes, or C. difficile. IMPORTANCE The number of chemicals that can induce germination in the species related to Bacillus cereus has been defined for many years, and they conform to specific chemical types. Although not a germinant itself, mandelate has a structure that is different from these germination-active compounds, and its addition to this list represents a significant discovery in the fundamental biology of spore germination. This novel activity may also have important applied relevance given the impact of spores of B. cereus in foodborne disease and B. anthracis as a threat agent. The destruction of spores of B. anthracis, for example, particularly over large outdoor areas, poses significant scientific and logistical problems. The addition of mandelate and lactate to the established mixtures of l-alanine and inosine would decrease the amount of the established germinants required and increase the speed and level of germination achieved. The large-scale application of “germinate to decontaminate” strategy may thus become more practicable.

scholarly journals Comparative Analysis of Rabbit Meat Quality when Using Modular Raising Technologies and Eco-Farm

2021 ◽  
Vol 24 (4) ◽  
pp. 33-39
Author(s):  
Hanna Kotsiubenko ◽  
Aleksandr Pirotskyi ◽  
Anastasiia Udod ◽  
Olga Salamatina ◽  
Ruslan Trybrat
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Study Groups ◽  
High Quality ◽  
Organoleptic Evaluation ◽  
Fresh Meat ◽  
Organoleptic Characteristics ◽  
The Difference ◽  
Rabbit Meat ◽  
Farm Rabbit

The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products. A high percentage of fresh meat yield was found – 53.6 and 53.9% in rabbits raised in the module and on the eco-farm. Rabbit carcasses from the module had more fat by 1.1% and slightly enlarged kidneys due to the peculiarity of the equipment. Changes in the chemical composition – a slight increase in moisture and fat content (by 0.2%) in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded. At the same time there was 0.3% less protein and 0.1% less sol. In general, the difference in chemical composition was insignificant, which indicated the identity of the analyzed samples. The organoleptic characteristics of rabbit meat in the carcass at slaughter and after heat treatment were studied. Muscle consistency was dense, elastic, when pressed the formed hole was quickly leveled; fat was dense. The aroma was specific for fresh meat. All samples taken from sampling of “Hy-plus” hybrid rabbits raised in the modular rabbit house and those raised on the eco-farm had the highest scores. The studied samples by organoleptic evaluation did not differ from each other and corresponded to high quality rabbit. Carcasses of hybrids in the experimental groups had a high content of saturated, monounsaturated and polyunsaturated fatty acids and the lowest content of cholesterol (0.04 g/100 g). The difference between the amino acid composition of meat and the lipid composition of fat in the study groups was insignificant

INFLUENCE OF VEGETABLE RAW MATERIALS AND CO2 EXTRACTS OF SPICES ON COMMODITY RESEARCH CHARACTERISTICS OF THE SAUCES ON WHEY BASED

2019 ◽  
Author(s):  
Л.Н. ШУБИНА ◽  
Г.И. КАСЬЯНОВ ◽  
О.В. КОСЕНКО ◽  
А.А. ЗАПОРОЖСКИЙ ◽  
С.В. БЕЛОУСОВА ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Optimization Problem ◽  
Raw Materials ◽  
New Product ◽  
Organoleptic Evaluation ◽  
Tomato Paste ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Three Factor

Проведено конструирование рецептуры соусов на основе творожной сыворотки к мясным и рыбным блюдам. Разработана рецептура пикантных соусов с использованием творожной сыворотки, овощного сырья и СО2-экстрактов пряностей. Сбалансированность рецептурного состава новых пищевых продуктов достигнута симплекс-методом. Оптимизационная задача решена по органолептическим показателям, химическому составу и энергетической ценности продукта. Для моделирования рецептур использовали трехфакторные симплекс-центроидные планы. Согласно матрице планирования приготовлены образцы смесей, содержащие в качестве постоянной части творожную сыворотку (43%); оставшуюся вариативную часть составили, %: пшеничные хлопья 13,0; томатная паста 34,4; растительное масло 2,3; соль 3,0; сахар 3,0; уксус столовый 1,0; хитозан 0,2; СО2-экстракты 0,004. Образцы с различным соотношением компонентов получили высокую органолептическую оценку по 5-балльной дегустационной шкале. Пищевая ценность разработанного соуса 116,6 ккал – выше классического томатного (95 ккал), ниже майонеза (510 ккал/100 г), что позволяет рекомендовать новый продукт для диетического питания. The formulation of sauces based on curd whey for meat and fish dishes was designed. The formulation of spicy sauces using curd whey, vegetable raw materials and СО2-extracts of spices was developed. The balance of the formulation composition of new foods is achieved by simplex method. The optimization problem is solved on organoleptic characteristics, chemical composition and energy value of the product. Three-factor simplex-centroid plans were used to model formulations. According to the planning matrix prepared samples of mixtures containing as a permanent part of the whey (43%); the remaining variable part was, %: wheat flakes 13,0; tomato paste 34,4; vegetable oil 2,3; salt 3,0; sugar 3,0; vinegar table 1,0; chitosan 0,2; СО2-extracts 0,004. Samples with different ratios of components received high organoleptic evaluation by five-points tasting scale of assessments. The nutritional value of the developed sauce 116,6 kcal – above the classic tomato sauce (95 kcal), below mayonnaise (510 kcal/100 g), which allows us to recommend a new product for dietary nutrition.

scholarly journals The Impact of Fertilization Regime on the Crop Performance and Chemical Composition of Potato (Solanum tuberosum L.) Cultivated in Central Greece

Agronomy ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 474 ◽  
Author(s):  
Spyridon A. Petropoulos ◽  
Ângela Fernandes ◽  
Nikolaos Polyzos ◽  
Vasileios Antoniadis ◽  
Lillian Barros ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Nutritional Value ◽  
Slow Release ◽  
Solanum Tuberosum L ◽  
Added Value ◽  
Control Treatment ◽  
Dry Matter Content ◽  
Crop Performance ◽  
The Impact

Potato cultivation is quite demanding in inorganic nutrients and adequate fertilization is a key factor for maximizing yield and producing tubers of high quality. In the present study, a field experiment was carried out to evaluate the effect of various forms of fertilization on crop performance and the nutritional value and chemical composition of two potato varieties (cv. Spunta and cv. Kennebec). For this purpose, five different fertilizer treatments were applied namely: control (C), standard fertilizer (T1), standard fertilizer + zeolite (T2), manure (T3) and slow release nitrogen fertilizer (T4). According to the results, it was observed that slow release treatment (T4) achieved the highest yield for both varieties, while the control treatment presented significantly lower yield compared to the studied fertilization regimes. The dry matter of leaves and shoots was higher in T1 treatment for cv. Kennebec and in T2 and T4 treatments for cv. Spunta, whereas the control treatment presented the highest dry matter content in tubers for cv. Kennebec and T2 and T3 treatments for cv. Spunta. A significant effect of the fertilization regime was also observed on the nutritional value of tubers and more specifically the protein, ash and fat content was increased by treatments T1 and T4, while carbohydrate content was also increased by T3 and T4 treatments for both varieties. Similarly, the total sugars, organic acids, β-carotene and lycopene content was increased in T3 treatment for the Spunta variety, while the antioxidant capacity showed a varied response depending on the fertilizer regime and the tested variety. In conclusion, the fertilization regime has a significant effect not only on the tuber yield but also on the quality of the final product and should be considered as an effective tool to increase the added value of potato crop.

Variation associated with sampling bale or pit silage for mycotoxins and conventional chemical characteristics

2016 ◽  
Vol 9 (3) ◽  
pp. 331-342 ◽  
Author(s):  
C. McElhinney ◽  
M. Danaher ◽  
J. Grant ◽  
C.T Elliott ◽  
P. O’Kiely
Keyword(s):  
Chemical Composition ◽  
Representative Sample ◽  
Nutritional Value ◽  
Sampling Methods ◽  
Positive Sample ◽  
Chemical Characteristics ◽  
Core Samples ◽  
Aggregate Sample ◽  
The Impact ◽  
Intensive Sampling

Mycotoxins are heterogeneously distributed analytes such that obtaining a representative sample of silage for analysis can be highly challenging. The objectives of this study were to: (1) identify the variability in mycotoxin concentrations, nutritional value characteristics and fermentation characteristics when 20 cores were taken from individual next-to-be-fed silage bales and five cores were taken from the next-to-be-fed section of the feed face of pit silages, (2) compare the values obtained from intensive sampling of the silage after simulated feed-out to values obtained by the above mentioned core sampling, and (3) describe the impact of reducing the number of core samples taken from the baled and pit silages. Round baled silages (n=10) or sections (2 m wide × 1 m height) of pit silages (n=10) were core sampled at twenty and five positions, respectively. After coring, baled silages were chopped, mixed and placed along a simulated feed trough. Silage in the simulated feed trough was then grab sampled (n=20) to produce an aggregate sample, and this was undertaken in triplicate. For pits, silage was mixed and placed along a simulated feed trough before being sampled, as per baled silage. Variation within or among either baled or pit silages, and for core or feed trough samples, was generally much higher for mycotoxins than for conventional chemical composition traits. Within silage (bale or pit) and among silages, variation was generally reduced when samples were collected from the feed trough, except for mycotoxins in pit silages which had higher variation in the feed trough compared with core samples. Increasing the number of core samples increased the likelihood of detecting a positive sample if present and precise estimates of the true chemical composition of the population. Representatively sampling a next-to-be-fed section or bale of silage for conventional chemical characteristics was achieved with 2-4 core samples or 1-2 feed trough samples. However, in contrast, when sampling silages for mycotoxins, collecting a representative sample using core or feed trough sampling methods sometimes required over 100 and over 20 samples, respectively.

scholarly journals INFLUENCE OF THE QUANTITY OF TECHNOLOGICAL OPERATIONS FOR THE PROCESSING OF LYCERNY IN THE CUTTING ON ITS CHEMICAL COMPOSITION

2020 ◽  
pp. 22-28
Author(s):  
Yuri Zhurenko
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Weather Conditions ◽  
Nutrient Content ◽  
Climatic Conditions ◽  
Carotene Content ◽  
Significant Difference ◽  
High Nutrient ◽  
Working Bodies ◽  
The Impact

The chemical composition and nutritional value of alfalfa hay are influenced by: climatic conditions, soils, phase of development in the period of mowing mass, variety, technology of cultivation and harvesting, etc. Hay harvesting is associated with high nutrient losses due to leaf loss and inflorescence or significant energy consumption for artificial drying. Mechanical losses often exceed 40% or more, with more than half of them occurring in the field operations: mowing, flattening, stirring, raking and weight gain. The question of the impact of the multiplicity of technological operations on the processing of the roll by elastic working bodies when harvesting hay from alfalfa on the chemical composition has not been sufficiently studied, which was the purpose of the research.Field technological experiments were carried out on pure crops of alfalfa of the blue Vinnychanka variety in different weather conditions. The results obtained by us in the field technological experiments show that the multiplicity of cultivation of the roll in the process of harvesting alfalfa for hay and weather conditions to some extent affect its quality and nutrient content in it. Thus, the protein content in the initial mass (first experiment) was 15.61, in the hay prepared without the use of roll processing - 13.43, using a single treatment - 14.81, twice - 13.69 and three times 13.65% in dry matter.According to the results of the research, it was found that the hay harvested using single roll processing had the highest carotene content in natural mass - 32.4 mg / kg in the first and 30.4 mg / kg in the second experiments.No significant difference in the variants of experiments was observed in the content of ash and minerals, calcium and phosphorus. By all indicators of nutrient content, the technology of hay harvesting with the use of one-time processing of the roll per day was the best.

IMPACT OF HUMATE BIOFERTILIZERS ON THE BASIC CHEMICAL COMPOSITION OF GRASS BIOMASS OF BIRD'S-FOOT-TREFOIL, RED CLOVER AND SAINFOIN

2019 ◽  
Vol 17 (4) ◽  
pp. 363-370
Author(s):  
B. Churkova
Keyword(s):  
Chemical Composition ◽  
Regression Models ◽  
Crude Protein ◽  
Nutritional Value ◽  
Positive Impact ◽  
Red Clover ◽  
Calcium Content ◽  
Crude Protein Content ◽  
Grass Biomass ◽  
The Impact

PURPOSE of the experiment was the impact of biofertilizers, such as boron and molybdenum humate on the chemical composition of grass biomass of bird's-foot trefoil, red clover and sainfoin. METHODS: The treatment of bird's feet, red clover, sainfoin with boron and molybdenum humate was studied at a dose of 1600 ml/ha. RESULTS: Boron humate had a positive impact on crude protein content in sainfoin. Molybdenum humate increased crude fats of bird's-foot-trefoil forage. Biofertilizers decreased crude fiber in sainfoin. Boron humate increased crude ash in red clover, while NFE had the highest values in bird's-foot-trefoil. Boron humate led to an increase in calcium content in bird's-foot-trefoil and sainfoin star, and decreased it in red clover. The developed graphical regression models: between plant height and the share of legumes in the grassland is y = 0.3232x + 17.709; crude protein and leaves y = 0. 1036x + 12.514; NFE and stems y = 0.1547x + 29.11; crude protein and calcium y = 2.9505x + 8.8375 allow the nutritional value of the feed to be predicted. CONCLUSIONS: Biofertilizers, such as boron and molybdenum humate (160 ml/da) can be recommended for inclusion in the growing technology for bird's-foot-trefoil, red clover and sainfoins, in order to improve forage quality.

scholarly journals PERSPECTIVES OF USING chickpea flour AS PART OF THE FISH FARCE MANUFACTURING TECHNOLOGY

2019 ◽  
pp. 30-35
Author(s):  
L. D. Petrova ◽  
B. D. Bogdanov
Keyword(s):  
Nutritional Value ◽  
Control Sample ◽  
Technological Properties ◽  
Water Binding ◽  
Chickpea Flour ◽  
Capacity Loss ◽  
Loss Of Mass ◽  
The Impact ◽  
Fish Industry ◽  
Better Than

This paper provides the results of study of using chickpea flour to manufacture Alaska Pollock farce with increased water content (over 80 %). We studied chemical composition, as well as functional and technological properties of chickpea flour, which demonstrate its usefulness as a water-binding, water-retaining and structure-forming additive to manufacture Alaska Pollock farce. We explored the impact of chickpea flour on functional and technological properties of Alaska Pollock farce, in particular, on its water-retaining capacity, loss of mass by finished products during heat treatment and organoleptic parameters of finished products. Based on the research conducted, we found the optimal concentration for adding chickpea flour into the fish farce, which is 10.0 % to the total raw mass input. Analysis of the results shows that as to nutritional value, Alaska Pollock farce with added chickpea flour is better than the control sample, due to increased level of protein, lipids, carbohydrates, and mineral substances. Based on the data obtained, we find it perspective to manufacture Alaska Pollock farce with added chickpea flour of 10.0 % to the total raw mass input, so that to improve its functional and technological properties, as well as nutritional value, and increase the ratio of using domestically produced vegetable additives by the fish industry.

scholarly journals Socialization Of Livestock Product Processing Technology As An Alternative To Improve The Economy And Community Health During Pandemic

2021 ◽  
Vol 2 (1) ◽  
pp. 34-40
Author(s):  
Ni Made Andry Kartika ◽  
Yuni Mariani ◽  
Ria Harmayani Harmayani ◽  
Nevi Andriana Fajri ◽  
Muhammad Shohibul Ihsan ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Processing Technology ◽  
Crude Fiber ◽  
Treatment Level ◽  
Animal Science ◽  
Bean Flour ◽  
Significant Difference ◽  
Hands On ◽  
Oyster Mushrooms ◽  
The Impact

The impact of the Covid-19 pandemic that has occurred has affected the livestock sub-sector, which is one of the drivers in the economy. The material for socialization of livestock product processing technology was the manufacture of chicken meatballs with a variety of mixed ingredients such as sworded koro beans (Canavalia gladianta) and oyster mushrooms (Pleurotus sp). The activity was carried out in Bilebante Village which was carried out by a lecturer at the Faculty of Animal Science at UNW Mataram in collaboration with UD. Azhari. The use of koro flour based on the results of the study showed that there was a very significant difference in the nutritional value of chicken meatballs that had been mixed with koro flour at the level of confidence (P> 0.01). For example, at the 20% treatment level, the nutritional value of protein, crude fat and crude fiber increased from 9.65% to 11.19% for protein, 0.64% to 0.84% ​​crude fat and 0.08 % to 0.27% crude fiber (Ni Made Andry Kartika and Alimuddin 2020). Meanwhile, the addition of oyster mushrooms is useful in increasing the fiber value in processed chicken meatballs. the conclusion of PKM activities carried out by Lecturers of the Faculty of Animal Science, Mathematics and Natural Sciences and Administrative Sciences UNW together with UD. Azari in the village of Bilebante anatraa lian ; participants understand and are able to understand the material related to the socialization of livestock product processing technology as an alternative to improving the economy and public health during the pandemic. The addition of ingredients such as koro bean flour and oyster mushrooms was able to increase the nutritional value which is very good for the health and growth of children. In addition, with this socialization and hands-on practice, participants have other ideas that can be executed into a household-scale business

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