Prospects for the use of pulses in innovative technologies for functional food products

The problem of providing the world population with a high-grade dietary protein not only remains relevant in the third millennium, but is also becoming increasingly acute. Humanity is faced with limited natural resources against the background of rapid population growth in economically underdeveloped countries and an increase in the number of man-made disasters. The deficiency of dietary protein in the diet is 10-25 million tons/year, which leads to the depletion of the adaptive capacity of the human body and the emergence of a wide range of alimentary-dependent diseases and requires the adoption of measures and implementation of various programs at the state level. About 80% of the world's food protein reserves are of vegetable origin, with 50% being cereals, 25% - legumes and oilseeds. Due to the short reproduction cycle and availability, in terms of economic and environmental indicators, plant raw materials are a promising source of food protein, mainly used indirectly - for feed purposes. The article provides an overview of the main directions of biotechnological impact and the use of legume processing products. The biological diversity of legumes is presented, which provides the possibility of growing a large list of crops in the territory of the Russian Federation, the structure of representatives of legumes by types of harvest in 2019. The nutritional value of legumes is analyzed in comparison with other types of food raw materials. A list of valuable essential substances with a pronounced bio-corrective action present in legumes is given. Proteins of plant raw materials differ in the composition of limiting amino acids, for legumes (beans, peas, etc.) - methionine and cystine. Combining cereals with legumes allows you to design a protein that is closest to the optimal amino acid composition. The paper provides information on the amino acid composition of various legumes. Presents data on meeting the daily requirement for vitamins and minerals when introducing various legumes into the diet. The article analyzes the protein content in the chemical composition and nutritional value of various leguminous crops. Considered and studied modern recipe and technological solutions for obtaining food products using leguminous crops. The presented data provided the basis for the intensive development of scientific research, experimental design and experimental production work in the direction of deep processing of legumes and the development of technologies for the production of functional products based on them.

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Amino acid composition of low-fat sesame ﬂour and prospects for its use in manufacturing organic products for special purposes

Agrobìologìâ ◽

10.33245/2310-9270-2021-163-1-41-48 ◽

2021 ◽

pp. 41-48

Author(s):

Y. Yevchuk ◽

L. Kononenko ◽

V. Voitovska ◽

S. Tretiakova

Keyword(s):

Fatty Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Raw Materials ◽

Consumer Products ◽

Qualitative Assessment ◽

Low Fat ◽

Organic Products

The article presents a qualitative assessment and chemical component of sesame ﬂour depending on the color. Enrichment of consumer products to increase the nutritional value of products intended for major populations is extremely important today. Increasing the nutritional value of products using various technological techniques, for example, by adding raw materials of natural origin, in particular, sesame ﬂour is a promising solution of the issueo. This ﬂour contains a large number of nutritious and valuable nutrients. Therefore, the determination of the qualitative content and amino acid composition for further use and combination with other types of raw materials is relevant. The purpose of the research was to study the feasibility of using non-traditional baking raw material of sesame seed ﬂour, evaluation of its amino acid composition for further use in the baking industry in the development of technology for special purpose organic products. The ﬂour of sesame seeds of different colors harvested in 2017–2020 was used for research. The amino acid composition in low-fat sesame ﬂour, depending on the color, allows us to note that the content of essential and substitutable acids on average over the years of research was higher in black ﬂour, and the lowest - in dark brown. The high content of glycine was noted in black sesame – 1.398 g, 0.017 g lower than white, gold – 0.040 g, light brown – 0.058 g and dark brown – 0.082 g. Palmitoleic and oleic (omega-9) represent Monounsaturated fatty acids in sesame low-fat ﬂour. The color of sesame ﬂour has a signifcant effect on their content. Of the polyunsaturated fatty acids, the highest content of linoleic is founding in black – 19.5 g, only 0.2 g less in white and 0.5 g – in gold. Light and dark brown compared to black were lower by 0.8 and 1.1 g, respectively. Кey words: essential and replaceable amino acids, cealics, hypocalcemia, gluten-free products, color.

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DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

Theory and practice of meat processing ◽

10.21323/2414-438x-2019-4-2-20-26 ◽

2019 ◽

Vol 4 (2) ◽

pp. 20-26

Author(s):

Marianna I. Kremenevskaya ◽

Ruslan V. Dobryagin ◽

Vladimir V. Bogomolov ◽

Sergey I. Snarkiy

Keyword(s):

Amino Acid ◽

Blood Plasma ◽

Amino Acid Composition ◽

Acid Composition ◽

Nutritional Value ◽

Raw Materials ◽

Mass Composition ◽

Deep Processing ◽

Protein Ingredient ◽

Organoleptic Characteristics

The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.

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Amino acids composition of herb of Lamiaceae family representatives

Farmatsevtychnyi zhurnal ◽

10.32352/0367-3057.1.15.06 ◽

2019 ◽

pp. 82-87

Author(s):

M. I. Shanayda

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Raw Materials ◽

Essential Amino Acids ◽

Total Amino Acid ◽

Plant Materials ◽

Plant Raw Materials ◽

Amino Acids Composition

Researching of the amino acids contents in medicinal plant raw materials is an important task of pharmaceutical science and practice, because complexes of amino acids used for the corrections of hepatobiliary disorders, nervous and cardiovascular systems. The aim of this study was to conduct a qualitative and quantitative analysis of amіno acids composition of these representatives. The article presents the results of the amino acid composition investigation of the above-ground parts of 10 species belonging to Lamiaceae Juss. Family (Ocimum, Hyssopus, Dracocephalum, Lophanthus, Monarda and Satureja genera). By paper chromatography it was identified several amino acids. HPLC analyzes revealed the content and composition of more than 20 amino acids. The highest total amino acid composition was found in the herb of the genus Ocimum. It was identified 10 essential and non-essential 9 amino acids in each herb, and 3 nonproteinogenic amino acids also. It was established that in all plant materials dominate quantitatively nonessential amino acids (asparagine, proline, glutamic and aspartic acid). Among the essential amino acids arginine and threonine predominate.

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Amino-acid composition and balance of collagen containing raw materials

Proceedings of the National Academy of Sciences of Belarus Agrarian Series ◽

10.29235/1817-7204-2018-56-4-492-503 ◽

2018 ◽

Vol 56 (4) ◽

pp. 492-503

Author(s):

A. V. Meleshchenya ◽

T. A. Savelyeva ◽

S. А. Gordynets ◽

I. V. Kaltovich

Keyword(s):

Amino Acid ◽

Connective Tissue ◽

Amino Acid Composition ◽

Acid Composition ◽

Raw Materials ◽

Raw Material ◽

Meat Industry ◽

Food Protein ◽

Isoleucine Leucine ◽

Wide Range

A prospective source of additional food protein in the meat industry is collagen-containing raw materials: pork skin, connective tissue obtained at meat trimming, collagen-containing by-products, etc., which can be used as part of proteinand-fat emulsions. Collagen emulsions have a wide range of functional properties: moisture and fat retention, foam and gelling abilities, emulsifying activity, active foam, emulsions and dispersions stabilizers, so they can be used as a technological additive in the meat industry. Therefore, the most important task in the process is the complete use of collagen-containing raw materials with the maximum implementation of its properties. The paper presents the results of studies on determining the amino acid composition and balance of collagen-containing raw materials: pork skin, beef tendons, lungs, rumen, beef lips and ears, pork ears, udder, spleen, omasum, skin, head, feet, caruncle, stomach and intestines of poultry. It was determined that collagen-containing raw material contains all the essential amino acids: isoleucine, leucine, lysine, methionine and cysteine, phenylalanine and tyrosine, threonine, valine with the amino acid count in the range of 17.1–185.0 %. At the same time, a more balanced amino acid composition in comparison with other types of collagen-containing raw materials is shown by: pork skin, udder, beef lips and trachea, chitterlings, omasum, rumen, lungs and spleen as evidenced by high values of amino acid score (up to 185 %), essential amino acid index (up to 1.1), utility factor of the amino acid composition (up to 0.84), as well as the approximate values of the comparable redundancy index (0.0007–0.0043). The research results confirm the prospectiveness of combining muscle and connective tissue proteins in recipes of meat products of high nutritional and biological value.

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Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽

10.21443/1560-9278-2020-23-3-205-213 ◽

2020 ◽

Vol 23 (3) ◽

pp. 205-213

Author(s):

N. V. Linovskaya ◽

E. V. Mazukabzova ◽

O. S. Rudenko ◽

T. V. Savenkova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Whey Protein ◽

Acid Composition ◽

Raw Materials ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Milk Chocolate ◽

Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

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