scholarly journals The Feasibility of Using Agarophyte Processing Waste

2022 ◽  
Author(s):  
Tatiana A. Ignatova ◽  
Nataliya G. Strokova ◽  
Anna N. Roshchina
Keyword(s):  
Chemical Composition ◽  
Dietary Fiber ◽  
Red Algae ◽  
Proteolytic Enzymes ◽  
Binding Capacity ◽  
Alkali Solution ◽  
Raw Material ◽  
Farm Animals ◽  
Fish Food ◽  
Minced Fish

When agarophytes are processed, 16-89% algal waste (AW) is formed. Due to the high content of minerals in this waste and the presence of proteins that are resistant to the action of proteolytic enzymes, such AW is mainly used in the production of feed for farm animals. The significant content of polysaccharides in dry AW indicates that it could be used as a raw material for the production of dietary fiber (DF). Due to the difference in the chemical composition of AW depending on the type of red algae, different approaches for its deproteinization have been used. Thus, a 3% alkali solution should be used for the deproteinization of algal waste from the red algae Gracilaria, a 0.5% alkali solution for GelidiumAW, and a 1% sodium carbonate solution for A. plicataAW.The duration of the deproteinization process is 30 min at a temperature of 97±2 ∘C for all types of AW. In this study, functional and technological solutions of DF from AW were developed. The results showed that their water binding capacity was 6-22 g of water per 1 g of the preparation, the fat binding capacity was 1.6-3.3 g of fat per 1 g of the preparation, and the swelling capacity was 46-312% depending on the type of red algae.The obtained DF was used in the production of minced fish food products of the ‘fish sticks’ type, based on minced fish and consisting of cod and pink salmon. The study of the chemical composition and calorie content of the developed food product showed the possibility of its use in dietary nutrition. Keywords: red algae, algal waste, deproteinization, dietary fiber

Chemical composition and technological properties meat of pigs of domestic, Canadian and French breeding

2020 ◽  
pp. 36-44
Author(s):  
G. A. Funikov
Keyword(s):  
Chemical Composition ◽  
Binding Capacity ◽  
Meat Products ◽  
Live Weight ◽  
Raw Material ◽  
Technological Properties ◽  
Large White ◽  
Young Pigs ◽  
Production Experiment ◽  
Meat Productivity

Scientific and production experiment has been carried out in the period 2007–2017 at pig complexes JSC “Smolmyaso” in the Smolensk region and LLC “Myasokombinat Stupinsky”, LLC APC “Mashkino” in the Moscow region to determine the meat productivity and quality of pork of domestic, Canadian and French breeding of different breeds. Young pigs have been reared to a live weight of 95–105 kg. The conditions for housing and feeding of young animals of all the experimental groups have been identical. The purpose of the researches was to study the chemical composition and technological properties of pig meat of domestic, Canadian and French breeding. It has been found as a result of studies to determine the chemical composition that a higher content of protein and fat in meat of carcasses was in subgroup 2,3 of Canadian breeding (Large White × Landrace × Duroc) – 21,9 and 5,8 %, respectively, which has exceeded the best performance in domestic groups (subgroup 1,3–19,3 % protein and 11,8 % fat) and French breeding (subgroup 3,3–21,8 % of the protein and subgroup 3,2–7,8 % of fat). When determining the technological properties of pork, it has been found that the best moisture–binding capacity was characterized by the meat of pigs of domestic selection of all breed combinations – 62–64 %. During storage, it was the pigs of domestic selection that had the lowest losses of raw material weight – 1,4–1,7 %, while in the group of pigs of Canadian breeding; these losses were about 2 %, and in the group of French breeding – 2,5–2,8 %. According to its chemical composition the meat of pigs of Canadian selection exceeded the indicators of young pigs of domestic and French breeding, but it was not inferior in its technological properties to the meat of pigs of domestic selection. Consequently, in the technology of obtaining meat products to use crossbred pigs of Canadian breeding will be more rational.

CHEMICAL COMPOSITION OF OAT GRAINS OF ULOV AND VYATSKIY VARIETIES

10.12737/3825 ◽  
2014 ◽  
Vol 9 (1) ◽  
pp. 126-129 ◽  
Author(s):  
Фатыхов ◽  
Ildus Fatykhov ◽  
Колесникова ◽  
Vera Kolesnikova ◽  
Тихонова ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Food Production ◽  
Chemical Elements ◽  
Weather Conditions ◽  
Vegetation Period ◽  
Raw Material ◽  
Farm Animals ◽  
Economic Significance ◽  
National Economic ◽  
Favorable Weather

Oat grain has a great national economic significance. Firstly, it is a concentrated feed for farm animals. Secondly, it is the raw material for food production, most of all, for baby diet. In this regard, when used for feed purpose or for food production, it is necessary to knowledge the chemical composition of the oat grain. Our results demonstrated that by the content of chemical elements, among 70 species the differences were in membranous and hull-less oats. The grain of membranous oat of Ulov variety contained more silicon, potassium and calcium, comparing with the content of hull-less oat grains of Vyatkskiy variety. In a relatively favorable weather conditions of 2010 year, the Ulov oat grains contained more boron, sodium, aluminum, potassium, calcium. Vyatskiy hull-less oat grains at relatively favorable weather conditions of 2011 year, have a higher content of magnesium, phosphorus, calcium, manganese and zinc. Chemical composition of Ulov and Vyatskiy oat grain according to the 70 element have differs and depends on the meteorological conditions of the vegetation period. The membranous and hull-less oat grains did not contain heavy metals above the permissible values, regulated by Sanitary rules and norms 2.3.2.1078-01.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

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.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

scholarly journals Functionalization of Enzymatically Treated Apple Pomace from Juice Production by Extrusion Processing

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 485
Author(s):  
Vera Schmid ◽  
Antje Trabert ◽  
Judith (Schäfer) Keller ◽  
Mirko Bunzel ◽  
Heike P. Karbstein ◽  
...  
Keyword(s):  
Water Absorption ◽  
Dietary Fiber ◽  
Water Solubility ◽  
Apple Pomace ◽  
Raw Material ◽  
Food Ingredients ◽  
Insoluble Dietary Fiber ◽  
Extrusion Processing ◽  
The Impact ◽  
Treated Apple

Food by-products can be used as natural and sustainable food ingredients. However, a modification is needed to improve the technofunctional properties according to the specific needs of designated applications. A lab-scale twin-screw extruder was used to process enzymatically treated apple pomace from commercial fruit juice production. To vary the range of the thermomechanical treatment, various screw speeds (200, 600, 1000 min−1), and screw configurations were applied to the raw material. Detailed chemical and functional analyses were performed to develop a comprehensive understanding of the impact of the extrusion processing on apple pomace composition and technofunctional properties as well as structures of individual polymers. Extrusion at moderate thermomechanical conditions increased the water absorption, swelling, and viscosity of the material. An increase in thermomechanical stress resulted in a higher water solubility index, but negatively affected the water absorption index, viscosity, and swelling. Scanning electron microscopy showed an extrusion-processing-related disruption of the cell wall. Dietary fiber analysis revealed an increase of soluble dietary fiber from 12.6 to 17.2 g/100 g dry matter at maximum thermo-mechanical treatment. Dietary fiber polysaccharide analysis demonstrated compositional changes, mainly in the insoluble dietary fiber fraction. In short, pectin polysaccharides seem to be susceptible to thermo-mechanical stress, especially arabinans as neutral side chains of rhamnogalacturonan I.

scholarly journals Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results

2021 ◽  
Vol 11 (8) ◽  
pp. 3634
Author(s):  
Teresa Leszczyńska ◽  
Barbara Piekło ◽  
Aneta Kopeć ◽  
Benno F. Zimmermann
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Stevia Rebaudiana ◽  
Steviol Glycosides ◽  
Total Polyphenols ◽  
Stevia Rebaudiana Bertoni

This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana Bertoni cultivated in Poland, Paraguay and Brazil and available in the direct sale. The basic chemical composition was determined by standard AOAC (Association of Official Analytical Chemists) methods. Content of steviol glycosides was determined by the UHPLC-UV chromatographic method. Total polyphenols content was expressed as gallic acid equivalent (GAE) and catechins equivalent (CE). Antioxidant activity was measured as ABTS●+ free radical scavenging activity. Dried leaves of S. rebaudiana grown in Poland had significantly higher contents of dietary fiber, and lower protein and ash content, compared to those derived from Paraguay and Brazil. The former had, however, considerably higher contents of total steviol glycosides, stevioside and rebaudioside D, compared to the remaining two plants. In the Paraguay-derived dried leaves, the content of rebaudioside A, C, E and rubusoside was found to be significantly lower. Dried leaves of S. rebaudiana Bertoni, cultivated in Poland, contained substantially more vitamin C and a similar content of total polyphenols, compared to those from Brazil and Paraguay. The examined material from Brazil and Paraguay plantations showed similar antioxidant activity, while that obtained from Polish cultivation was characterized by a significantly lower value of this parameter.

scholarly journals Geochemistry and Mineralogy of Ice-Dammed Lake Sediments of the Lębork Deposit

2021 ◽  
Author(s):  
Radosław Rogoziński ◽  
Alina Maciejewska
Keyword(s):  
Chemical Composition ◽  
Lake Sediments ◽  
Inductively Coupled Plasma ◽  
Mineralogical Composition ◽  
Raw Material ◽  
Element Analysis ◽  
X Ray ◽  
Dominant Component ◽  
Clay Deposits ◽  
Dammed Lake

AbstractVarved clay deposits from ice-dammed lakes are a particularly important and broadly applied raw material used for the production of high-quality ceramics (red bricks, roof tiles, etc.), but the mineralogy and geochemistry of these sediments are not fully understood. The aim of the present study was to determine the chemical and mineralogical composition of ice-dammed lake sediments of the Lębork deposit. Major-element analysis of the compositions of selected samples from the ice-dammed lake clays was performed by X-ray fluorescence (XRF) and trace elements were determined by inductively coupled plasma-mass spectrometry. The mineralogical composition of clay samples was determined by X-ray diffraction (XRD). Analyses of the chemical composition of the ice-dammed lake clays of the Lębork deposit showed that the dominant component was SiO2 with a mean content of 56.13 wt.%; the second most abundant component was Al2O3, with a mean content for the entire deposit of 11.61 wt.%. Analysis by ICP-MS indicated the presence of rare earth elements (REE), e.g. cerium, neodymium, lanthanum, and praseodymium; their mean contents are: 56.9, 27.0, 26.3, and 7.3 ppm, respectively. Mineralogical analysis of the varved clays identified quartz, muscovite, calcite, and clay minerals – illite, kaolinite, and montmorillonite. The material filling the Lębork basin is characterized by small lateral and vertical variability in chemical composition. The results of the present study may be of considerable importance in determining the parent igneous, metamorphic, and sedimentary rocks, the weathering products of which supplied material to the ice-dammed lake, as well as in determining the mechanisms and character of the sedimentation process itself.

The Research of Iron Containing Wastes Modification Process of Leninabad Rare Metals Plant

2021 ◽  
Vol 410 ◽  
pp. 778-783
Author(s):  
Pavel V. Matyukhin ◽  
Daler I. Mirzoev
Keyword(s):  
Chemical Composition ◽  
Building Materials ◽  
Raw Material ◽  
Filling Material ◽  
Rare Metals ◽  
X Ray ◽  
Modification Process ◽  
Before And After ◽  
The Republic ◽  
Enrichment Process

The paper presents the results of ferriferous wastes modification process research carried on the basis of JCS “Leninobad rare metals Plant” located in the Republic of Tajikistan. The wastes for the study were taken from the western tailing. The article presents the justification of the chosen wastes as a filling material in the development of new radiation protective composite building materials. The data on the initial ferriferous chemical composition of the tailing wastes and the chemical composition of the material that passed the enrichment process is presented. The study contains microphotos of ferriferous haematite raw material particles surface before and after completing the modifying process. The paper presents and describes the study of X-ray phase analysis diffractograms of enriched iron-containing wastes before and after the modification process. The current research proves that the enrichment ferriferous wastes particles modification process is possible and as a result it can be used as a filling for the development of new kinds of radioprotective composite materials.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

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