scholarly journals Influence additions on the structure of the free fares

2020 ◽  
Vol 82 (1) ◽  
pp. 129-133
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
G. J. Boyko
Keyword(s):  
Dietary Supplements ◽  
Functional Properties ◽  
Raw Materials ◽  
Wheat Bread ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Oil Extract ◽  
Minced Fish ◽  
Minced Meat

The basic information about the functional properties of combined fish minced meat, developed on the basis of a combination of animal and vegetable products in a specialized product. Food products with functional properties are timely, and their development is relevant. The purpose of research is the development of technology and formulations of minced fish products with dietary supplements. The objects of study in the development of the recipe and technology of model minced fish were: pollock, cod; wheat bread from premium flour, oil extract of dried mushrooms, juniper oil extract, coriander oil extract and Moby Lux Universal as a dietary supplement. As a plasticizing additive and flavoring substances used oil extracts of plant materials. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of plant materials and Mobi-Lux Universal are rich in minerals and vitamins, dietary fiber, protein, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of combined fish culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the Curve Expert Ver software package. 1.34. New taste qualities of fish steam cutlets have been developed, both with the addition of dietary supplements, such as dried mushroom extract, coriander extract and Moby Lux Universal, and without addition (control). It was found that even with short-term storage in all samples and control, the pH of the medium decreases in the range 1.31 – 1.36%. The obtained water-holding ability (WCS) of fish minced meat is in the range: for cutlets 74.3–77.2%; steaks 75.4 – 79.3%; raw minced meat – 72.2%. The most adjusted amino acid composition of steam cutlets with Moby-Lux Universal. Unconventional gamma obtained in cutlets and steaks with extract of dried mushrooms, coriander extract.

The use of modern recipes and technologies of culinary products with plant extracts in the menu for the development of Russian hospitality

2020 ◽  
pp. 66-69
Author(s):  
A.T. Vasyukova ◽  
T.A. Tonapetyan
Keyword(s):  
Functional Properties ◽  
Raw Materials ◽  
The Body ◽  
Wheat Bread ◽  
Biological Value ◽  
Fish Meat ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The basic information about the functional properties of combined minced fish meat developed on the basis of a combination of animal and vegetable products in a specialized product is presented. This mutual addition of the recipe with various components allows creating a model functional minced meat and products based on it that best meet the needs of the body in terms of nutritional and biological value. Food products that have functional properties are timely, and their development is relevant. The purpose of the research was to develop technologies and recipes for minced fish products with dietary supplements. The objects of the research in the development of the recipe and technology of model minced fish meat were: pollock, cod, wheat bread made from premium flour, dried mushroom oil extract, juniper oil extract, coriander oil extract and "Moby Lux Universal" as a dietary supplement. Oil extracts of vegetable raw materials were used as plasticizing additives and flavoring agents. The use of additives of plant origin allows stabilizing the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

scholarly journals Regulating the functional and technological properties of mince dinghies by applying structural additives

2020 ◽  
Vol 82 (1) ◽  
pp. 151-156
Author(s):  
A. T. Vasyukova ◽  
D. A. Tikhonov ◽  
T. A. Tonapetyan ◽  
D. A. Kulikov
Keyword(s):  
Raw Materials ◽  
Control Sample ◽  
The Body ◽  
Wheat Bread ◽  
Experimental Sample ◽  
Technological Properties ◽  
Plant Materials ◽  
Biological Value ◽  
Microbiological Methods ◽  
Minced Meat

The basic information about the possibility of regulating the functional and technological properties of forcemeat systems from skinny ocean fish using fat-containing products, flavoring additives, structure-forming agents and functional food supplements is presented. This mutual addition of the recipe with various components allows you to create a combined special-purpose mincemeat and products based on it that best meet the needs of the body for nutritional and biological value. The purpose of the research is to regulate the functional and technological properties of forcemeat systems from skinny ocean fish using functional supplements. The objects of study in regulating the functional and technological properties of minced systems were pollock, cod, wheat bread from premium flour, butter extract of dried mushrooms, Provencal mayonnaise and Mobi-Lux Universal as a dietary supplement. Oil extracts of plant materials made it possible to stabilize the functional and technological properties of the raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product. Nutritional supplements along with Mobi-Universal Universal enriched minced Ca, Fe and I, as well as vitamins, dietary fiber and protein. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. A comparative analysis of the chemical composition of raw materials with ocean fish was carried out to establish benefits. The high protein content in fish raw materials and Mobi-Lux Universal will help to structure the product, increase nutritional value, and adjust the structural and mechanical properties of minced systems. It was found that the WCS for the experimental sample of pollock minced meat reaches a maximum value of 75.9–77.1%, which is 3.5% higher than the WCS of the control sample; a similar tendency is observed for a sample of minced meat from cod - the WCL reaches 78.3–79.9%, which is 3.9% higher than the same indicator for the control sample. The PNS of minced meat containing pollock is almost 2 times higher than the value of this indicator in the control sample; for cod PNS is 25% higher than that of the control.

Development of technology and recipes for combined minced fish with food additives

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 98-105
Author(s):  
Anna Vasyukova ◽  
Taronik Tonapetyn ◽  
Dmitry Tikhonov ◽  
Tamara Sharova ◽  
V. Kulakov
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Food Additives ◽  
Wheat Bread ◽  
Fish Products ◽  
Complex Additive ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

scholarly journals Development technology and sandement meat farsetos with dietary supplements

2020 ◽  
Vol 82 (1) ◽  
pp. 124-128
Author(s):  
A. T. Vasyukova ◽  
M. G. Makarov ◽  
R. A. Edvars ◽  
E. S. Mahmadaliev ◽  
M. E. Brazhnikov
Keyword(s):  
Dietary Supplements ◽  
Mass Fraction ◽  
Raw Materials ◽  
Meat Products ◽  
Rice Flour ◽  
The Body ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Microbiological Methods ◽  
Minced Meat

The basic information on the functional properties of combined minced meat, developed on the basis of a combination of products of animal and vegetable origin, in one culinary product is presented. This mutual addition of the formulation with various components allows you to create a product that best meets the needs of the body according to nutritional value. The purpose of research is the development of technology and formulations of minced meat products with dietary supplements. The objects of study in the development of recipes and technology for minced meat products were: beef, beef and lamb; banana puree, rice flour, carrot and pumpkin powder as a dietary supplement. As a plasticizing additive used butter. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Mashed potatoes, flour and powder are rich in minerals and vitamins, dietary fiber, proteins, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of the combined meat culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the software package Curve Expert Ver. 1.34. The method of selecting components revealed promising combinations for enriching traditional formulations with plant components. Meat steamed meatballs have been developed both with the addition of vegetables (white cabbage, carrots and pumpkin), and without adding. The mass fraction of moisture of a steam crate with beef, lamb and cabbage is 12% higher than that of a steam cue with beef and pumpkin, and 10% more than a steam cue with beef and carrots. The mass fraction of fat in a chicken meat parrot with beef and pumpkin is 15% higher than that of a steam chicken with beef, lamb and cabbage and 4% than in a steam chicken with beef and carrots. The most corrected amino acid composition in meatballs of steam with beef and mutton.

scholarly journals Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

2020 ◽  
Vol 175 ◽  
pp. 08004 ◽  
Author(s):  
Andrey Alexeev ◽  
Tatyana Alexeeva ◽  
Larisa Enaleva ◽  
Tatyana Tupolskikh ◽  
Nataliia Shumskaia
Keyword(s):  
Mung Bean ◽  
Raw Materials ◽  
Meat Products ◽  
First Grade ◽  
Biologically Active ◽  
Plant Materials ◽  
Biological Value ◽  
Functional Additives ◽  
Carbohydrate Complex ◽  
Germinated Seeds

The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances.

scholarly journals Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

2019 ◽  
Vol 48 (3) ◽  
pp. 105-114 ◽  
Author(s):  
Станислав Смирнов ◽  
Stanislav Smirnov ◽  
Олия Фазуллина ◽  
Oliya Fazullina
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Import Substitution ◽  
Food Additives ◽  
Experimental Studies ◽  
Scientific Data ◽  
Biologically Active ◽  
Natural Food ◽  
Plant Materials ◽  
Natural Components

The research featured the development of formulae and technologies for the production of biologically active additives (BAA) for functional foods with potential adaptogenic, antioxidant, and hepatoprotective properties. Shilajit, a natural mineral-organic substrate, and various plant materials were used as sources of natural biologically active substances (BAS). The relevance of the study comes from the need for more efficient use of natural biologically active compounds, as well as from the need to expand the range of domestic dietary supplements with natural ingredients, which resulted from the current import substitution. Scientific data and experimental studies made it possible to choose advantageous raw materials with BAS and to assess their safety and potential properties. An experiment determined the content of BAS in the raw materials and in the control samples. A compatibility test wasconducted by mixing. As a result, five formulae with various combinations of natural components in the composition were scientifically substantiated. The authors defined the physicochemical and technological properties of the mixtures of dry extracts that determined the choice of technology and the quality of the finished product. The present paper also describes technology of obtaining encapsulated dietary supplements based on dry extracts of medicinal plants and shilajit. The advantage of the technology lies in the use of natural components and special processing methods of BAS preservation. The research included the method of water-activated granulation while 20% ethyl was used as a wetting agent. To obtain the granulate, lactose (Russia) and AEROSIL® 200 Pharma (Evonik Industries, Germany) were used as additive agents. As a result, capsules with a dosage of 700 mg were developed. The BAA can be produced on food and pharmaceutical plants.

scholarly journals DETERMINATION OF THE BIOLOGICAL VALUE OF CHOPPED SEMI-FINISHED PRODUCTS WITH A COMPLEX FOOD ADDITIVE ENZYMATIC METHOD

2021 ◽  
Vol 12 (1) ◽  
pp. 48-55
Author(s):  
N. M. Sonko ◽  
V. Yu. Sukhenko ◽  
O. A. Shtonda
Keyword(s):  
Proteolytic Enzymes ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Meat Products ◽  
Food Supplement ◽  
Enzymatic Method ◽  
Important Indicator ◽  
Biological Value ◽  
Minced Meat

When creating meat products, one of the main indicators is the biological value of the product. The biological value of proteins depends on the degree of their assimilation, in animal proteins is greater than in vegetable. More than 90% of amino acids are absorbed from animal proteins in the intestine. An important indicator of the biological value of proteins is their attack by digestive enzymes - the property to be hydrolyzed with the participation of enzymes in the gastrointestinal tract.Enzymatic methods for determining the biological value of a protein are one of the simplest and at the same time objective methods for determining its ability to be broken down by proteolytic enzymes in the gastrointestinal tract.The article presents a study on the biological value of minced meat semi-finished products. For the studies we used chopped semi-finished products (cutlets) control sample and three test samples with partial introduction into the formulation of food additives based on animal and vegetable raw materials - 0.5 %, 0.75 % and 1.0 %, respectively. Hydration of the additive is 1:15. The food supplement contains g / 100 g: sodium alginate - 60, whey protein - 16, soy fiber - 24. To determine the biological value of the products by the enzymatic method used a device for hydrolysis of proteins. The essence of the method is a six-hour hydrolysis by enzymes of a sample of the finished product. The first stage is fermentation with pepsin (3 hours), the second stage is trypsin (3 hours). With hourly selection of hydrolysis products to determine the degree of digestibility at a certain stage of the study. It is proved that the addition to the recipe of chopped semi-finished food mixture is advisable, as it allows to obtain chopped semi-finished product with better digestibility. The digestibility of the experimental samples was slightly higher than the control. The digestibility index for control was – 69 %, and for experimental – 68-74 %. Therefore, according to research, we can say about the feasibility of using additives in the production of minced meat semi-finished products with a share of replacement of basic raw materials from 8 % to 16 %.

scholarly journals A study of the possibilities of using linseed flour and rice husk fiber as an additional source of raw materials in the bakery industry

2021 ◽  
Vol 5 (11 (113)) ◽  
pp. 61-72
Author(s):  
Zilikha Moldakulova ◽  
Meruyet Bayisbayeva ◽  
Galiya Iskakova ◽  
Fatima Dikhanbayeva ◽  
Assel Izembayeva ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Rice Husk ◽  
Raw Materials ◽  
Wheat Bread ◽  
Rice Husks ◽  
Biological Value ◽  
Lattice Design ◽  
Study Results ◽  
Optimization Parameters ◽  
The Right

The paper is devoted to solving the problem of the nutritional and biological value of rye-wheat bread by enriching it with non-traditional local plants raw materials – linseed flour and rice husk fiber. Rice husks are rarely used in bakery production, and in most cases remain unprocessed. However, this research defined the right ways for using them and set as a preliminary work in this field. The study has been carried out in two stages: firstly, linseed flour was added to the rye-wheat bread recipe in an amount of 5; 10; 15; 20 % to the weight of wheat flour. Secondly, dietary fiber was added to these experimental samples, prepared from rice husks without removing amorphous silicon dioxide in an amount of 0.3; 0.5; 0.7 % to the total mass of rye-wheat flour. The optimization of the ratios of the flour components with a simplex-lattice design was carried out and the rheological measurements of dough and bread were conducted on the farinograph and Chopin alveograph. The study results experimentally found that mixtures of rye-wheat flour and linseed flour with the addition of fiber as “medium in strength” give bread with sufficient volume. The recipe optimization parameters indicated that rational percentage of fiber and linseed flour up to 0.5 % and 15 %, respectively allows increasing the nutritional and biological value of finished products, improves the crumb structure, gas-holding and water-holding capacity of bread, which in turn prevents the stale process and thereby increases the shelf life of finished products. The obtained results allow us to suggest that, this recipe optimization model could be used in further research, as studies in this direction are limited

scholarly journals Features of application of biologically valuable vegetable raw materials of Skolivschina in galician cuisine dishes preparation

2021 ◽  
Vol 23 (96) ◽  
pp. 82-87
Author(s):  
M. Ya. Bomba ◽  
S. V. Maykova ◽  
І. S. Romashko ◽  
N. P. Shemedyuk
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Partial Replacement ◽  
Plant Materials ◽  
Biological Value ◽  
Oxalis Acetosella ◽  
National University ◽  
Traditional Vegetable ◽  
Materials Used ◽  
Vegetable Raw Materials

The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. This is a characteristic feature of modern trends in the food industry, which supports the main trends of rational and healthy eating and allows you to adapt traditional Ukrainian dishes to the consumer preferences of today's residents. The publication substantiates the use of Agropyrum repens, Urtica dioica L. and Oxalis acetosella as raw components of updated dishes. The aim of the work was to improve the technology of cooking Galician cuisine with partial replacement of several traditional recipe components. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations.

FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF MINCED FISH WITH THE ADDITION OF VEGETABLE AND CEREAL RAW MATERIALS

2020 ◽  
Author(s):  
С.В. ЗОЛОТОКОПОВА ◽  
Г.И. КАСЬЯНОВ ◽  
А.В. ЗОЛОТОКОПОВ ◽  
Е.Ю. ЛЕБЕДЕВА
Keyword(s):  
Mass Fraction ◽  
Raw Materials ◽  
Technological Properties ◽  
Fish Fillet ◽  
Water Binding ◽  
White Cabbage ◽  
Minced Fish ◽  
Fish Mince ◽  
Minced Meat ◽  
Water Holding

Разработаны рецептуры раборастительного многокомпонентного фарша на основе тиляпии красной с овощным и крупяным сырьем. Овощи – кабачок, свеклу, морковь, лук репчатый, капусту белокочанную пропускали через мясорубку вместе с рыбным филе. Крупы – овсяную, кукурузную, рисовую, киноа предварительно измельчали до 0,5–1,0 мм и смешивали с фаршем. Определены массовая доля влаги, влагосвязывающая (ВСС) и влагоудерживающая способности (ВУС) рыбного фарша с крупами и овощами. Снижение количества крупяных добавок с 10 до 20% понизило ВСС и ВУС рыборастительного фарша на 1,5 и 0,9–1,7% соответственно. Установлено незначительное увеличение массовой доли влаги в рыбном фарше при добавлении овощей, %: лука на 1,9; кабачка – 1,6; чайота – 1,5; капусты – 1,4; моркови – 1,2; свеклы – 0,9. Установлено увеличение ВСС рыбного фарша, %: при добавлении лука на 2,7; кабачка – 2,2; чайота – 2,1; свеклы – 1,5; моркови – 0,4. При добавлении капусты ВСС фарша уменьшилась на 0,5%. При увеличении количества добавок с 10 до 20% количество влаги и ВСС фарша увеличились на 0,7–1,0% и 0,5–1,6% соответственно. Установлено значительное увеличение ВУС фарша, %: при добавлении кабачка на 20,4; капусты – 20,3; моркови – 19,4; свеклы – 18,6; лука – 16,8, способствующее повышению сочности готового продукта. Рекомендовано для улучшения функциональных и потребительских свойств рыборастительных котлет вносить в рыбный фарш до 40% овощей и до 10% измельченной крупы. Recipes of fish multicomponent minced meat based on red tilapia with vegetable and cereals have been developed. Vegetables – zucchini, beets, carrots, onions, white cabbage were passed through a meat grinder along with fish fillet. Cereals – oatmeal, corn, rice, quinoa were previously crushed in a blender to 0,5–1,0 mm and were mixing with minced fish. The mass fraction of moisture, water-binding and water-holding ability (WBA and WHA) of minced fish with cereals and vegetables were determined. Reducing the amount of cereal additives from 10 to 20% reduced the WBA and WHA of fish minced meat by 1,5 and 0,9–1,7%, respectively. Installed a slight increase in the mass fraction of moisture in the minced fish when adding the vegetables, %: on 1,9 onions; zucchini – 1,6; chayot – 1,5; cabbage – 1,4; carrots – 1,2; beet – 0,9. Determined the increase in WBA of fish mince, %: when you add Luke 2.7; zucchini – 2,2; chayot – 2,1; beet – 1,5; carrots – 0,4. When you add cabbage WBA decreased by 0,5%. With an increase in the amount of additives from 10 to 20%, the amount of moisture and WBA of minced fish increased by 0,7–1,0% and 0,5–1,6%, respectively. A significant increase the WHA of fish mince, % was found: when adding zucchini by 20,4; cabbage – 20,3; carrots – 19,4; beets – 18,6; onions – 16,8, which contributes to the juiciness of the finished product. It is recommended to add up to 40% of vegetables and up to 10% of crushed cereals to fish mince to improve the functional and consumer properties of fish-growing cutlets.

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