scholarly journals Designing Formulation for Aerated Desserts for the HoReCa Field

2021 ◽  
Vol 5 (1) ◽  
pp. 47-60
Author(s):  
Maria Oliinyk ◽  
Nadya Dzyuba ◽  
Victoria Stepanova
Keyword(s):  
Amino Acid ◽  
Shelf Life ◽  
Protective Action ◽  
Food Products ◽  
Food Additive ◽  
The Body ◽  
Biological Value ◽  
Wide Range ◽  
Human Need ◽  
General Technical

Background. An important problem of modern society is to provide the population with food products that guarantee a higher standard of living and health. The field of HoReCa (hotel and restaurant business) does not sell enough healthy food products, therefore it is important to develop health-promoting food products. Among the wide range of food products, whipped dessert products are in great demand among consumers. The work is devoted to the development of formulation for aerated desserts, namely mousses of protective action, which have pronounced ergogenic properties that can increase efficiency, accelerate recovery, protect the body from stress. When developing the composition of mousses, we paid considerable attention to the study of the nutrient composition of the raw material, its changes during the technological processes of product development. The devepoled mousse formula includes the food additive collagen hydrolyzate the functional property of which is the renewal of intra-articular fluid and the construction of cartilage. Also, the collagen hydrolyzate promotes collagen production and can also be used to prevent the development of degenerative conditions of the musculoskeletal system. Objective. We aimed to design formulations for the production of protective mousses with the optimal ratio of basic nutrients and by supplementation with an additional component – collagen hydrolyzate – to increase the nutritional and biological value of finished products, as well as to expand the range of health food products, in particular aerated desserts. Methods. We optimized the mousses formulation taking into account the recommendations for the daily human need for the main macronutrients using mathematical modeling employing MS Excel. The qualitative and quantitative composition of microbiota during storage were analysed in accordance with DSTU 4503:2005 "Cheese products. General technical conditions". The organoleptic evaluation was performed using the sensory method on indicators according to DSTU 3718:2007 "Food concentrates. Sweet dishes, jellies, mousses, puddings, milk concentrates. General technical conditions". High-performance liquid chromatography was used to determine the micronutrient content. Results. We analysed such indicators of mousses as amino acid score and macronutrient content. The study of the amino acid composition showed that the consumption of 100 g of mousses "Cream-cheese" and "Strawberry" satisfies the daily human need in valine by 12.97% and 5.93% respectively. The developed products have a high content of all essential for the human body micronutrients, namely sulfur, calcium, phosphorus and potassium. We found that the shelf-life of mousses is 5 days at the temperature of 5 ± 1 °C in a glass container. Such microorganisms as bacteria of the Escherichia coli group, Staphylococcus aureus, Salmonella spp. were not detected during the entire shelf-life, that meets the requirements of regulatory documents and indicates the sanitary cleanliness and safety of the products. We have experimentally established the rational amount of collagen hydrolyzate food additive that is 3% by weight of the prescription composition of the product. Conclusions. We developed the mousse formulations comprised the supplement of a food additive of collagen hydrolyzate, which made it possible to obtain products balanced in biological value and with improved consumer properties, taking into account the norms for a person's daily need for basic macronutrients. We obtained products of high consumer quality and biological value by supplementation the recipe composition with a collagen hydrolyzate.

scholarly journals Studies of the content of optical isomers of amino acids in food

Food systems ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 190-196
Author(s):  
A. S. Knyazeva ◽  
D. A. Utyanov ◽  
A. V. Kulikovskii ◽  
A. A. Kurzova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Starter Culture ◽  
Food Products ◽  
The Body ◽  
Optical Isomers ◽  
Biological Value ◽  
Industrial Processing ◽  
Wide Range ◽  
Processing And Storage

Food products undergo a wide range of chemical changes during their processing and storage. As a result of such reactions, both new chemical compounds and optical isomerization of compounds already present in the composition can be formed. The second case concerns the formation of D-enantiomers of amino acids from their L-forms. D-forms of amino acids not only have no biological value for the body, but also often have a negative effect on the human body due to the impossibility of metabolizing them and, as a consequence, their accumulation in the body. The aim of the work was to study the quantitative content of D-isomers of amino acids in milk that passed the ultra-pasteurization process and dairy products based on bacterial starter culture. The research results showed that in both cases of the considered technological methods, amino acid isomerization occurs. The highest degree of isomerization was observed in kefir samples relative to other samples. However, from the results obtained, it is not possible to estimate which amino acid is most susceptible to the racemization process, since different samples contained different D-isomers of amino acids. The smallest amount of D-isomers is found in milk that has not undergone any industrial processing. Studies have shown that technological processing of milk inevitably leads to the formation of D-isomers of amino acids, and this, in turn, at least reduces the nutritional and biological value of the product, which makes it necessary to conduct deeper studies in this direction to establish the most important factors in the process of racemization of amino acids in food products.

scholarly journals Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

2019 ◽  
Vol 8 (11) ◽  
pp. 2108-2110
Keyword(s):  
Amino Acid ◽  
Chemical Analysis ◽  
Food Additives ◽  
Mineral Elements ◽  
Food Additive ◽  
Meat Production ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Degree Of Satisfaction ◽  
Effect Of Food

Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.

scholarly journals INNOVATIVE DECISIONS TO IMPROVE FOOD QUALITY AND SAFETY

Food systems ◽  
2019 ◽  
Vol 2 (4) ◽  
pp. 14-17 ◽  
Author(s):  
V. V. Eveleva ◽  
T. M. Cherpalova
Keyword(s):  
Lactic Acid ◽  
Shelf Life ◽  
Mass Fraction ◽  
Food Additives ◽  
Food Products ◽  
Optimal Level ◽  
Food Additive ◽  
Life Extension ◽  
Wheat Bread ◽  
Included Trial

The scope of the project consisted in research-based development of new complex food additives from lactic acid and its derivatives for enhancing microbiological safety and shelf life extension of healthy food products. The object of research included: trial samples of complex food additives from lactic acids and its derivatives. The samples were obtained chemically using the following basic components: food grade lactic acid with 79.6% base substance mass fraction; acetic acid with 99.8% base substance mass fraction; propionic acid with 99.6% base substance mass fraction; neutralizing agents for synthesis of salts of the acids used, and propylene glycol with 99.8% base substance mass fraction. The optimal balance of the ingredients in the formula of the additive delivers the optimal level of true acidity combined with antimicrobial and antioxidant effect, and enhances organoleptical performance and process parameters of food products. This complex food additive containing lactate and acetate features high counter-regulatory effect on testing cultures of pathogenic organisms of rope spoilage of wheat bread and can be used for production of non-perishable products. The use of complex food additive in the production of dressed fish preserves activates biochemical processes related to fish maturation and delivers improved product quality and extended shelf life.

scholarly journals Glutamine: Metabolism and Immune Function, Supplementation and Clinical Translation

2018 ◽  
Author(s):  
Vinicius Cruzat ◽  
Marcelo Macedo Rogero ◽  
Kevin Noel Keane ◽  
Rui Curi ◽  
Philip Newsholme
Keyword(s):  
Amino Acid ◽  
The Body ◽  
Glutamine Metabolism ◽  
In Vivo Studies ◽  
Glutamine Supplementation ◽  
Bacterial Killing ◽  
Nutrition Supplementation ◽  
Wide Range

Glutamine is the most abundant and versatile amino acid in the body. In health and disease, the rate of glutamine consumption by immune cells is similar or greater than glucose. For instance, in vitro and in vivo studies have determined that glutamine is an essential nutrient for lymphocyte proliferation and cytokine production, macrophage phagocytic plus secretory activities and neutrophil bacterial killing. Glutamine release to the circulation and availability is mainly controlled by key metabolic organs, such as the gut, liver and skeletal muscles. During catabolic/hypercatabolic situations glutamine can become essential for metabolic function, but its availability may be compromised due to impairment of homeostasis in the inter-tissue metabolism of amino acids. For this reason, glutamine is currently part of clinical nutrition supplementation protocols and/or recommended for immune suppressed individuals. However, in a wide range of catabolic/hypercatabolic situations (e.g. ill/critically ill, post-trauma, sepsis, exhausted athletes) it is currently difficult to determine whether glutamine parenteral or enteral supplementation should be recommended based on the amino acid plasma concentration (glutaminemia). Although the beneficial immune based effects of glutamine supplementation is already established, many questions and evidence for positive in vivo outcomes still remain to be presented. Therefore, this paper provides an integrated review on how glutamine metabolism in key organs is important to cells of the immune system. We also discuss glutamine metabolism, action and important issues related to the effects of glutamine supplementation in catabolic situations.

scholarly journals Study of amino acid composition of filling for extruded grain crops

2021 ◽  
pp. 90-94
Author(s):  
U. Ch. Сhomanov ◽  
G. E. Zhumalieva ◽  
M. Ch Tultabayev ◽  
G. S. Aktokalova ◽  
R. K. Kassimbek ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Shelf Life ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acids ◽  
The Body ◽  
High Quality ◽  
Grain Crops ◽  
Grain Products

In this paper, the amino acid composition of protein filling for extruded grain products is studied. According to research, essential amino acids make up more than 1/3 of all amino acids, which means that the protein filling is of high quality. The article considers covering the daily requirement of amino acids of the body with protein filling. It was found that the protein filling contains a rich amino acid composition, and allows you to get extruded grain products with a long shelf life.

Assessment of the nutritional and biological value of raw smoked poultry products

2021 ◽  
pp. 66-73
Author(s):  
K.M. Aubakirova ◽  
B.M. Abdraman ◽  
S.Zh. Serikbay
Keyword(s):  
Amino Acid ◽  
Meat Product ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Starter Cultures ◽  
The Body ◽  
Poultry Meat ◽  
Biological Value ◽  
Poultry Products ◽  
Amino Acid Score

In solving the problem of providing the population with high-grade food, an important role belongs to the domestic poultry processing industry as the most effectively developing in the world. At the same time, the market of delicatessen products from poultry meat is not large and it needs to expand the range. Of particular interest is the development of raw smoked products using starter cultures. A comparative commodity science assessment of the biological usefulness of raw smoked whole- muscle poultry meat product is given. As a result of the commodity quality assessment, it was proved that the types of raw smoked products from poultry meat offered to consumers have the best organoleptic properties and nutritional value. In the future, when calculating the biological value of raw smoked products, data from the amino acid score of experimental and control samples were used.Тhe biological value of meat products primarily depends on the quantitative content of essential amino acids and polyunsaturated fatty acids, the degree of availability of nutrients to digestive enzymes and the level of assimilation in the body. In connection with the above, on certain types of experimental meat products, a series of experiments were consistently presented, the results of which are presented in this article. Key words: poultry meat, starter cultures, amino acid score, raw smoked products.

Substantiation of the method of primary processing of Japanese kelp for food production

2021 ◽  
pp. 27-30
Author(s):  
Наталья Валерьевна Дементьева ◽  
Татьяна Марьяновна Бойцова ◽  
Наталья Викторовна Соколова ◽  
Полина Николаевна Круговая ◽  
Гордей Павлович Шепелев ◽  
...  
Keyword(s):  
Organic Acids ◽  
Laminaria Japonica ◽  
Food Products ◽  
The Body ◽  
Water Soluble ◽  
Primary Processing ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Japanese Kelp ◽  
Water Ratio

Химический состав и свойства морских водорослей позволяют с успехом применять их для профилактических и лечебных целей, для приготовления различных пищевых продуктов. В Японском море найдено более 310 представителей зеленых, бурых и красных водорослей. Из бурых водорослей преобладают многочисленные виды ламинариевых (Laminariaceae), наиболее ценной в промысловом отношении является ламинария японская (Laminaria japonica). Первичная обработка свежих водорослей предусматривает их тщательную мойку и вымачивание, но и после этого ее ткани содержат все еще высокие концентрации минеральных веществ, не позволяющие ее дальнейшее использование без дополнительной обработки. Поэтому при обработке ламинарии предусматривают ее варку, которая позволяет улучшить вкус, запах, цвет и консистенцию, а также повысить усвояемость водоросли организмом. Однако при варке в отвар переходит значительное количество водорастворимых солей и органических веществ. Поэтому выбор правильных режимов первичной обработки водорослей, при которых происходят минимальные потери физиологически ценных компонентов и обеспечиваются высокие органолептические показатели, будет способствовать производству широкого ассортимента пищевой продукции на их основе. Целью научно-исследовательской работы является обоснование способа первичной обработки ламинарии для производства пищевой продукции. Предложен способ обработки ламинарии, включающий в себя предварительную выдержку ламинарии в воде при температуре 10…15 °С в соотношении ламинария:вода - 1:2 в течение 20 мин и двукратную варку при температуре 40…50 °С при соотношении ламинария:вода 1:2 в течение 15-20 мин. Установлено, что внесение органических кислот на первом этапе варки способствует улучшению органолептических показателей водорослей. Исчезают специфические вкус и аромат водорослей, консистенция становится менее жесткой. Определены концентрации органических кислот в составе варочных вод: уксусной кислоты 1-3 %, лимонной кислоты 1-2 %. Полученный полуфабрикат при обработке ламинарии предложенным способом можно использовать при производстве разных видов пищевой продукции (сушеной, кулинарии, пресервов и др.). The chemical composition and properties of seaweed make it possible to successfully use them for prophylactic and therapeutic purposes, for the preparation of various food products. More than 310 representatives of green, brown and red algae have been found in the Sea of Japan. Numerous species of kelp (Laminariceae) prevail among brown algae, the most valuable commercially is Japanese kelp (Laminaria japonica). The primary processing of fresh algae involves their thorough washing and soaking, but even after that, its tissues still contain high concentrations of minerals, which do not allow its further use without additional processing. Therefore, when processing kelp, boil it is provided, which allows you to improve the taste, smell, color and consistency, as well as increase the digestibility of the algae by the body. However, during cooking, a significant amount of water-soluble salts and organic matter passes into the broth. Therefore, the choice of the correct modes of primary processing of algae, in which minimal losses of physiologically valuable components occur and high organoleptic characteristics are provided, will contribute to the production of a wide range of food products based on them. The purpose of the research work is to substantiate the method of primary processing of kelp for the production of food products. A method for processing kelp is proposed, which includes preliminary exposure of kelp in water at a temperature of 10…15 °C in a kelp: water ratio of 1:2 for 20 minutes and double cooking at a temperature of 40…50 °C at a kelp: water ratio of 1:2 within 15-20 minutes. It was found that the introduction of organic acids at the first stage of cooking contributes to the improvement of the organoleptic characteristics of algae. The specific taste and aroma of algae disappears, the consistency becomes less rigid. The concentration of organic acids in the composition of the cooking water has been determined: acetic acid 1-3 %; citric acid 1-2 %. The resulting semi-finished product when processing kelp by the proposed method can be used in the production of various types of food products (dried, cookery, preserves, etc.).

SAFETY OF PRODUCTS OF SLAUGHTER GALEENY IN APPLICATION OF PROTEIN HYDROLYSATES

2019 ◽  
Vol 1 (2) ◽  
pp. 126-131
Author(s):  
V. M. Bachinskaya ◽  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nitrogen Retention ◽  
Protein Hydrolysates ◽  
The Body ◽  
Biological Value ◽  
Poultry Products ◽  
Protein Components

The quality and safety of poultry products for consumers is one of the main indicators. The concept of «quality of food» includes indicators of usefulness (nutritional and biological value), good quality and harmlessness. The biological value of the product is determined by the quality of protein components, their amino acid composition and expressed by the degree of nitrogen retention of food in the body of growing animals [1]. This article presents materials on the study of the effect of Abiopeptid and Ferropeptid protein hydrolysates on the amino acid composition of meat, the content of macro- and microelements in it, the relative biological value of meat, and also on safety indicators.

The influence of diets enriched with vitamin E and Hadox drug on the meat productivity of quails

2020 ◽  
pp. 51-68
Author(s):  
R. Temiraev ◽  
M. Farnieva
Keyword(s):  
Vitamin E ◽  
The Body ◽  
Free Oxygen Radicals ◽  
Local Production ◽  
North Caucasus ◽  
Metabolic Processes ◽  
Biological Value ◽  
The North ◽  
Wide Range ◽  
Meat Productivity

In recent decades, the quail industry has become a promising direction in industrial poultry farming in our country. The basis of full-fledged compound feed of meat poultry is grain cereals (corn, barley, sorghum, etc.) and legumes (soy, peas, castor-oil plant, etc.). However, due to the high concentration of lipids in the grain of some of these crops and compound feed in general if storage in conditions are violated, feeding them to quails in large quantities can lead to the accumulation of peroxides in them and activation of lipid peroxidation processes in the body. The mechanism of action of antioxidants is to activate the body’s anti-radical defense, because these drugs are able to effectively prevent “oxidative stress” by neutralizing free oxygen radicals. Without antioxidants due to the high activity of free radicals in the bird’s body the processes of oxidation of phospholipids of cell membranes are activated, which leads to the destruction of the structure of the DNA molecule and gene mutations. Therefore, natural and synthetic feed preparations of antioxidants, which differ in synergism of action with a wide range of dietary additives on metabolic processes, have become more actively used in poultry nutrition. The purpose of the research was to study the influence of barley-sorghum-soy-type diets enriched with antioxidant preparations Hadox and vitamin E on meat productivity, nutritional and biological value of meat, the state of metabolism in the body of quails reared for meat. Under the conditions of the North Caucasus the expediency of joint feeding of feed antioxidants vitamin E and Hadox to quails grown for meat has been experimentally proved and scientifically justified, when using diets based on barley grain, sorghum and soy of local production, to increase meat productivity, increase their nutritional and biological value of meat and intensify metabolic processes. Thus, in order to increase the economic effectiveness of quail meat production in the North Caucasus the formulation of compound feed based on barley, sorghum and soy of local production should be input together the antioxidant preparations vitamin E at the dose of 25 thousand IU/t of feed and Hadox at the dose of 150 g/t of feed.

scholarly journals Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin

2021 ◽  
Vol 15 (3) ◽  
Author(s):  
I. Tsykhanovska ◽  
V. Yevlash ◽  
R. Trishch ◽  
T. Lazarieva ◽  
A. Alexandrov ◽  
...  
Keyword(s):  
Shelf Life ◽  
Food Additives ◽  
Food Additive ◽  
Gelling Agent ◽  
Technological Properties ◽  
Ζ Potential ◽  
Surface Active Properties ◽  
Wide Range ◽  
The Stability ◽  
Physical And Chemical

Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant. In addition, the expansion and improvement of the production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of the colloidal disperse system, improving the quality and extending the shelf life of finished products. Promising technological applications have food additives in the nanometer range, due to specific and stable physical and chemical parameters, a wide range of functional and technological properties. The paper proposes the solution of the problem of stabilization of the polyphase structure of jelly-marmalade products and the formation of their quality by using the food additive "Magnetofood" (based on double oxide of divalent and trivalent iron: FeO×Fe2O3). "Magnetofood" - highly dispersed powder with a particle size (70–80) nm, which has a fairly diverse functional and technological potential: high ζ-potential and surface activity; clusterophilicity and amphiphilicity; complexing, thickening, structuring, stabilizing, thixotropic properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and prolong the shelf life of jelly-marmalade products, in particular jelly-shaped marmalade. The surface-active properties of nanoparticles of the food additive "Magnetofood" are determined: a rather significant value of ζ-potential (34-44) mV, amphiphilicity (marginal wetting angle Q<90o by polar-nonpolar medium) - show signs of stability and stability on polyphasic colloidal-dispersed systems , which increases in acidic environments, in solutions of polysaccharides, proteins on average by (55±)%, which is due to clusterophilicity and self-organization of nanoparticles "Magnetofood" into electrostatic complexes with proteins, polysaccharides and their spatial structuring. It was found that the addition of "Magnetofood" in the mass fraction (0,10–0,20)% to the mass of the structurant increases the viscosity of aqueous solutions of gelling agents in (1,22–1,27) times for agar and in (1,24–1,29) times for pectin and the rate of structuring of gel masses in (1,73±0,01) times for agar and in (1,67±0,01) times for pectin due to the structure-forming action of nanoparticles "Magnetofood". In addition, the ability of the gel structure to thixotropy increases by (1,4–1,5) times and the mechanical strength of the gel well by (1,32–1,80) times for agar and (1,49–1,57) times for pectin due to the stabilizing action of Magnetofood nanoparticles, which allows to reduce the amount of gelling agent by (9.0–11.0)% for agar and by (7.0–9.0)% for pectin.

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