scholarly journals Development of fruit and vegetable purees using honey and rice for infant nutrition

2019 ◽  
Vol 80 (4) ◽  
pp. 278-282
Author(s):  
Y. J. Jumashova ◽  
J. N. Smanalieva
Keyword(s):  
Infant Nutrition ◽  
Raw Materials ◽  
Correlation Coefficients ◽  
Rice Flour ◽  
Child Growth ◽  
Baby Food ◽  
Fruit And Vegetable ◽  
Flow Curves ◽  
Daily Rate ◽  
The Difference

Nutrition is one of the most important factors that ensure normal child growth and development. In Kyrgyzstan there are about 160,298 children younger than 1 years of age, for whom special baby food is needed and this need is provided only by expensive imported products. The purpose of the study is to develop recipes and technology of new fruit and vegetable purees for baby food using local raw materials; determination of the basic physicochemical parameters of a new product. As objects of research were selected apple, pear, pumpkin, potatoes. Rheological properties were obtained by shear rate scan tests in a rotational rheometer, with geometry of concentric cylinders in temperatures of 25, 35, 45°C. The thixotropy analysis was made through the calculation of the difference between the areas under up and down cycles' flow curves. In order to describe the rheological behavior of beverage, the flow curves were modeled using equations such as Herschel-Bulkley, Casson, and Ostwald-De-Waele. Based on the values of correlation coefficients and variance of the estimated parameters, Ostwald-De-Waele model was chosen for fitting of experimental data. A special feature of new recipes is the use of uzgen rice (local variety of rice) flour and honey. These ingredients give purees the texture and consitency required for children. Developed canned food due to the balanced content of carbohydrates and organic acids have good sensory properties. The content of carotenoids (pro vitamin A) is 0.4 mg%, which provides a daily rate. All designed purees are recommended as a breakfast purees for babies from 6 to 24 months.

DESIGN RECIPES OF PUREE FOR CANNED FOOD OF FUNCTIONAL PURPOSE FOR BABY FOOD

2018 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Baby Food ◽  
Canned Food ◽  
Functional Ingredients ◽  
Daily Rate ◽  
Combination Theory ◽  
Vegetable Raw Materials ◽  
Functional Purpose

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.

scholarly journals The system of the quality control and the safety of baby food, the prospects of its development

2019 ◽  
Vol 95 (11) ◽  
pp. 1091-1095
Author(s):  
Olga V. Georgieva ◽  
L. S. Konovalova ◽  
I. Ya. Kon'
Keyword(s):  
Human Milk ◽  
Infant Nutrition ◽  
Baby Food ◽  
Customs Union ◽  
Quality And Safety ◽  
Food Ration ◽  
Essential Components ◽  
Legislative Framework ◽  
The Difference ◽  
European Standards

In the article there is considered the substantiation of raise demands to the chemical composition of children’s food and indices of their safety, with taking into account the immaturity of metabolic and physiological processes and limitations of “depot” of nutrients in babies. Based on research results of leading experts in the field of children’s nutritiology and according to the recommendations of the Codex Alimentarius of the Commission of FAO/WHO, ESPGHAN Committee on Nutrition, the EFSA recommendations and EUDirectives there were specified requirements for the ingredient composition, content of essential components and indices of the nutritional value of substitutes for human milk and functional products for the nutrition of infants of the first year of life. There are shown stages of the development of the Russian system of hygienic requirements for baby food, and the direction of its harmonization with international and European standards, particularly for substitutes for human milk and products of dietary therapeutic and dietary preventive nutrition for babies. There are considered aspects of the introduction ofproducts and weaning food dishes into the food ration of infants. There is presented the classification ofproducts of children’s food and the assortment of each group of weaning foods. There is provided the modern legislative framework in the field of the quality and safety for infant nutrition. There was shown the difference between domestic legislation and regulatory framework of the EurAsEC Customs Union of the European countries in the field offood products safety for children older three years. There are presented proposals on the creation of the single regulatory base within the framework of the EurAsEC Customs Union for control the quality and safety of all the baby foods

COMPREHENSIVE APPROACH TO THE SELECTION OF COMPOUND COMPONENTS FOR THE CREATION OF FRUIT-CHOCOLATE GLAZE WITH THE INCREASED NUTRITION VALUE

2018 ◽  
Author(s):  
Э.В. МАЗУКАБЗОВА ◽  
Н.В. ЛИНОВСКАЯ ◽  
И.М. СВЯТОСЛАВОВА
Keyword(s):  
Melting Point ◽  
Cocoa Butter ◽  
Raw Materials ◽  
Sugar Content ◽  
Chemical Properties ◽  
Crystallization Time ◽  
Daily Consumption ◽  
Daily Rate ◽  
Plant Powders ◽  
The Difference

Исследованы сырьевые компоненты с целью разработки рецептуры шоколадной глазури повышенной пищевой ценности. Установлены основные параметры кристаллизации образцов масла какао и эквивалентов масла какао (ЭМК): температура застывания Tmax (20,6–21,5)°C и (19,6–20,0)°C; продолжительность кристаллизации τmax64–69 мин и 70–75 мин соответственно. Определен коэффициент кристаллизации по показателю BCI (Buhler Crystallization Index): для масла какао 3,5–4,7; для ЭМК 2,3–3,0. Установлено: масло какао и ЭМК имеют различные характеристики кристаллизации, что прогнозирует отличие в процессе их структурирования при производстве шоколадной глазури. Изучены характеристики кристаллизации какао тертого: температура застывания Tmax (20,4–20,8)°C, время кристаллизации τmax 35,2–45,3 мин. Изучены физико-химические свойства растительных порошков: массовая доля влаги 3,6–6,2%; рН 3,5–6,8. Исследован гранулометрический состав: доля фракций с размером частиц менее 200 мкм составляет 97,8–99,6%. По результатам исследований разработана рецептура фруктово-шоколадной глазури с использованием ЭМК с оптимальными кристаллизационными свойствами и порошка малины. Замена части сахарной пудры (21,5%) на порошок малины в рецептуре глазури привела к снижению ее сахароемкости за счет уменьшения содержания углеводов на 4,3 г на 100 г продукта. В разработанном полуфабрикате увеличилось содержание пищевых волокон в 3,7 раза, что составило 3,38 г на 100 г продукта, или 11,3% среднесуточной нормы потребления, а также минеральных веществ, % среднесуточной нормы: калия 19,6; фосфора 25,4; железа 25,0. The raw materials investigated with the aim of developing a chocolate glaze recipe with increased nutritional value. Main parameters of crystallization of the samples of cocoa butter: melting point, Tmax, (20,6–21,5)°C; duration of crystallization, τmax, 64–69 min; and equivalents of cocoa butter (CBE): melting point, Tmax, (19,6–20,0)°C; the duration of crystallization, τmax, 70–75 min. The coefficient of crystallization according to BCI (Buhler Crystallization Index) for cocoa butter BCI 3,5–4,7; for the CBE BCI 2,3–3,0. It is established that cocoa butter and CBE have different characteristics of crystallization, which predicts the difference in the process of structuring in the production of chocolate glaze. The characteristics of the crystallization of cocoa mass were studied: melting point, Tmax, (20,4–20,8)°C, crystallization time, τmax, 35,2–45,3 min. Physical and chemical properties of plant powders are studied: the mass fraction of moisture is (3,6–6,2)%; pH 3,5–6,8; granulometric composition: the fractions with particle size less than 200 microns is 97,8 – 99,6%. Based on the results of the research, the recipe of fruit-chocolate glaze developed using CBE with the optimum crystallization properties and raspberry powder. Replacing part of the powdered sugar (21,5%) with raspberry powder in the glaze recipe resulted in a decrease in its sugar content by reducing the carbohydrate content by 4,3 g per 100 g of product. In the developed semi-finished product, the content of dietary fibers increased 3,7 times, which amounted to 3,38 g per 100 g of the product, or 11,3% of the average daily consumption rate, as well as minerals, % of the average daily rate: potassium 19,6; phosphorus 25,4; iron 25,0.

scholarly journals THE LEGAL STATUS OF PRODUCERS OF RAW MATERIALS FOR BABY FOOD

2020 ◽  
pp. 66-71
Author(s):  
R. Shybko
Keyword(s):  
Legal Status ◽  
Infant Nutrition ◽  
Raw Materials ◽  
Raw Milk ◽  
Baby Food ◽  
Raw Material ◽  
Agricultural Producers ◽  
Legal Personality ◽  
The Status ◽  
Materials Used

The article is devoted to the research of legal status of the producers of agricultural raw materials for infant nutrition in Ukraine. It is established that in the legislation of Ukraine there is no single approach to defining the concept of "an agricultural producer", which may create negative consequences in law enforcement. The article highlights the legal issues of general, special and particular legal personality of producers of plant and animal origin for infant nutrition. According to national legislation, producers of agricultural raw materials for baby nutrition are endowed with a special legal personality, which is manifested through the prism of their obligation to produce high-quality and safe agricultural raw materials. The article analyzes the current legal status of special raw material zones for the production of raw materials used for the manufacture of infant nutrition and dietary nutrition. As of 19 July 2019 the Register of Special Raw Zones includes nine businesses that produce agricultural raw materials for baby nutrition. At the same time, such entities mainly produce milk and raw milk, which is due to the statutory state support of those agricultural enterprises that produce ecologically clean milk and raw milk for baby nutrition in special raw material zones. The need to establish a ban on any use of pesticides in special raw material areas is stressed. It is noted that those agribusiness entities that operate in special raw material areas are able to provide baby nutrition producers with environmentally friendly and safe raw materials of animal and plant origin. At the same time, such entities have almost no advantages over agricultural producers without the status of a special raw material zone. The author emphasizes the negative trend of reducing the number of special raw material zones for the production of raw materials used for the manufacture of baby nutrition. Thus, there is an urgent need to create an effective mechanism of state support for agribusiness entities that have received the status of a special raw material zone. The author concludes that agricultural producers who produce raw materials in special raw material zones are endowed with a particular legal personality. Keywords: agricultural raw materials, agricultural production cooperative, baby food, genetically modified organisms, farming, food quality and safety, pesticides and agrochemicals, special raw material zone.

scholarly journals Poultry chopped frozen semi-finished meat products in breading mix for baby food

2021 ◽  
Vol 13 ◽  
pp. 80-88
Author(s):  
K.S. Glebova ◽  
◽  
E.V. Karpenko ◽  
Keyword(s):  
Research University ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Rice Flour ◽  
Component Composition ◽  
Baby Food ◽  
Poultry Meat ◽  
Gluten Free ◽  
Corn Bran

Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 "Semi-finished products from poultry meat for baby food, chilled and frozen". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition.

Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance

Food Industry ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 23-31
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Ekaterina Pyrieva ◽  
Olga Georgieva ◽  
Stanislav Smirnov
Keyword(s):  
Celiac Disease ◽  
Treatment Effectiveness ◽  
Raw Materials ◽  
Calculated Data ◽  
Limited Range ◽  
Gluten Free ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Wide Range

Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.

SELISIH BIAYA PRODUKSI SEBAGAI ALAT PENGENDALIAN MANAJEMEN PT INDO PUSAKA BERAU

2019 ◽  
Vol 3 (02) ◽  
pp. 397
Author(s):  
SAFITRI NURHIDAYATI ◽  
RIZKI AMELYA SYAM
Keyword(s):  
Raw Materials ◽  
Field Research ◽  
Analytical Tool ◽  
Production Costs ◽  
Raw Material ◽  
Labor Costs ◽  
Material Costs ◽  
Library Research ◽  
The Difference ◽  
The Cost

This study aims to analyze whether the difference that occurs in the cost of raw materials, direct labor, and factory overhead costs between the standard costs and the actual costs in PLTU LATI is a difference that is favorable or unfavorable. Data collection techniques with field research and library research. The analytical tool used is the analysis of the difference in raw material costs, the difference in direct labor costs and the difference in factory overhead costs. The hypothesis in this study is that the difference allegedly occurs in the cost of raw materials, direct labor costs, and factory overhead costs at PT Indo Pusaka Berau Tanjung Redeb is a favorable difference. The results showed that the difference in the cost of producing MWh electricity at PT Indo Pusaka Berau Tanjung Redeb in 2018, namely the difference in the price of raw material costs Rp. 548,029.80, - is favorable, the difference in quantity of raw materials is Rp. 957,216,602, - is (favorable) , the difference in direct labor costs Rp 2,602,642,084, - is (unfavorable), and the difference in factory overhead costs Rp 8,807,051,422, - is (favorable) This shows that the difference in the overall production cost budget is favorable or profitable. This beneficial difference shows that the company is really able to reduce production costs optimally in 2018.  

scholarly journals Assessment of reliability and validity of the 5-scale grading system of the point-of-care immunoassay for tear matrix metalloproteinase-9

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Minjeong Kim ◽  
Ja Young Oh ◽  
Seon Ha Bae ◽  
Seung Hyeun Lee ◽  
Won Jun Lee ◽  
...  
Keyword(s):  
Matrix Metalloproteinase ◽  
Calibration Curve ◽  
Point Of Care ◽  
Interobserver Reliability ◽  
Intraclass Correlation ◽  
Reliability And Validity ◽  
Correlation Coefficients ◽  
Grading System ◽  
Intraclass Correlation Coefficients ◽  
The Difference

AbstractWe evaluated the reliability and validity of the 5-scale grading system to interpret the point-of-care immunoassay for tear matrix metalloproteinase (MMP)-9. Six observers graded red bands of photographs of the readout window in MMP-9 immunoassay kit (InflammaDry) two times with 2-week interval based on the 5-scale grading system (i.e. grade 0–4). Interobserver and intraobserver reliability were evaluated using intraclass correlation coefficients. The interobserver agreements were analyzed according to the severity of tear MMP-9 expression. To validate the system, a concentration calibration curve was made using MMP-9 solutions with reference concentrations, then the distribution of MMP-9 concentrations was analyzed according to the 5-scale grading system. Both intraobserver and interobserver reliability was excellent. The readout grades were significantly correlated with the quantified colorimetric densities. The interobserver variance of readout grades had no correlation with the severity of the measured densities. The band density continued to increase up to a maximal concentration (i.e. 5000 ng/mL) according to the calibration curve. The difference of grades reflected the change of MMP-9 concentrations sensitively, especially between grade 2 and 4. Together, our data indicate that the subjective 5-scale grading system in the point-of-care MMP-9 immunoassay is an easy and reliable method with acceptable accuracy.

scholarly journals Biochemical Validation of a Self-Administered Food Frequency Questionnaire to Assess Diet Using Carotenoids and Vitamins E and D in Male Adolescents in Spain

Antioxidants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 750
Author(s):  
Leyre Notario-Barandiaran ◽  
Eva-María Navarrete-Muñoz ◽  
Desirée Valera-Gran ◽  
Elena Hernández-Álvarez ◽  
Encarnación Donoso-Navarro ◽  
...  
Keyword(s):  
Vitamin E ◽  
Food Frequency Questionnaire ◽  
Vegetable Intake ◽  
Correlation Coefficients ◽  
Fruit And Vegetable Intake ◽  
Fruit And Vegetable ◽  
Sample Mean ◽  
Food Frequency ◽  
Male Adolescents ◽  
Β Carotene

Reliable tools to evaluate diet are needed, particularly in life periods such as adolescence in which a rapid rate of growth and development occurs. We assessed the biochemical validity of a self-administered food frequency questionnaire (FFQ) in a sample of Spanish male adolescents using carotenoids and vitamin E and D data. We analyzed data from 122 male adolescents aged 15–17 years of the INMA-Granada birth cohort study. Adolescents answered a 104-item FFQ and provided a non-fasting blood sample. Mean daily nutrient intakes and serum concentration were estimated for main carotenoids (lutein-zeaxanthin, β-cryptoxanthin, lycopene, α-carotene and β-carotene), vitamins E and D and also for fruit and vegetable intake. Pearson correlation coefficients (r) and the percentage of agreement (same or adjacent quintiles) between serum vitamin concentrations and energy-adjusted intakes were estimated. Statistically significant correlation coefficients were observed for the total carotenoids (r = 0.40) and specific carotenoids, with the highest correlation observed for lutein–zeaxanthin (r = 0.42) and the lowest for β-carotene (0.23). The correlation coefficient between fruit and vegetable intake and serum carotenoids was 0.29 (higher for vegetable intake, r = 0.33 than for fruit intake, r = 0.19). Low correlations were observed for vitamin E and D. The average percentage of agreement for carotenoids was 55.8%, and lower for vitamin E and D (50% and 41%, respectively). The FFQ may be an acceptable tool for dietary assessment among male adolescents in Spain.

Synthesis of Polyurethane Dendrimers and Transfer Properties of Dye

2013 ◽  
Vol 457-458 ◽  
pp. 65-71
Author(s):  
Jing Ru Jia
Keyword(s):  
Methyl Orange ◽  
Phase Transfer ◽  
Raw Materials ◽  
Toluene Diisocyanate ◽  
Polymerization Process ◽  
Process Conditions ◽  
Addition Polymerization ◽  
Different Temperatures ◽  
The Difference ◽  
Transfer Properties

The polyfunctional organic compounds 2- hydroxymethyl -1,4- butanediol (trihydric alcohol) and toluene diisocyanate -2, 4- diisocyanate (TDI) were taken as the raw materials in this study. A polyurethane dendrimer was synthesized by utilizing the difference in the reaction activity of two isocyanate groups of TDI at different temperatures. The polymerization process conditions were studied. The addition polymerization of para-position NCO groups occurred at 50 °C, and that of ortho NCO groups occurred at 90 °C. According to the structure of the dendrimer synthesized, methyl orange was used as the guest molecule. Consequently, the aqueous methyl orange showed a phase transfer. With the increase of dendrimer concentration, the transfer rate of methyl orange increased.

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