scholarly journals Development of functional meatloaf technology

2021 ◽  
Vol 82 (4) ◽  
pp. 142-146
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov ◽  
S. Y. Churikova
Keyword(s):  
Raw Materials ◽  
Food Product ◽  
Black Pepper ◽  
Food Ingredients ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Rabbit Meat ◽  
Vegetable Raw Materials ◽  
Group B ◽  
Plant Components

Many scientists and experts believe that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain original high-quality food products of various compositions, expand the range of this type of product and allows you to use optimal customized recipes to ensure the best consistency and biological value. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable components. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An original recipe for rabbit meatloaf with the addition of plant components is proposed. According to the developed technology, the production of meat loaves was made on the basis of a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, pine nuts, fenugreek seeds, paprika, table salt, black pepper were used as plant components. The quality assessment by organoleptic and physicochemical indicators was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, group B vitamins, vitamins A, C, E, K, PP and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 18.2%, fat - 13.0%, carbohydrates - 1.5%. The calorie content of 100 g of finished meatloaf was 183 Kcal.

scholarly journals Development of functional meat paste technology

2021 ◽  
Vol 82 (4) ◽  
pp. 126-131
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov ◽  
S. Y. Churikova
Keyword(s):  
Raw Materials ◽  
Food Product ◽  
Black Pepper ◽  
Food Ingredients ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Sodium Magnesium ◽  
Rabbit Meat ◽  
Vegetable Raw Materials ◽  
Plant Components

Most scientists agree that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain a variety of high-quality products, expands the range and allows you to enter the optimal customized recipes to ensure the best consistency and biological value of the finished product. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable raw materials. The aim of the study is to develop a combined food product for therapeutic, prophylactic and functional purposes. An improved recipe for rabbit meat paste with the addition of plant components is proposed. The developed technology was used to produce meat pastes based on a balanced ratio of the main food ingredients, providing improved digestibility, assimilability, biological value while achieving the best consistency. Rabbit meat is used as a meat component. Chickpea flour, onions, garlic, sesame oil, carrots, table salt, cloves, ground black pepper, paprika, broth and water were used as plant components. The broth obtained after boiling the rabbit is used. Quality assessment by organoleptic and physicochemical parameters was carried out according to generally accepted methods. This recipe made it possible to obtain a food product of a functional orientation, balanced in chemical composition, containing vegetable and animal proteins, fats, a sufficient amount of carbohydrates, vitamins A, C, E and such biologically significant elements as iron, calcium, potassium, sodium, magnesium, phosphorus, manganese, zinc, iodine, etc., with high organoleptic characteristics. The mass fraction of protein was at least 16.5%, fat - 17.2%, carbohydrates - 1.5%. The calorie content of 100 g of finished paste was 226 Kcal.

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 Feasibility of use of wheat variety “Kosovitsa” and vegetable concentrating additives in the technology of producing grain loads

2020 ◽  
Vol 108 (4) ◽  
pp. 88-96
Author(s):  
N. Novikova ◽  
◽  
N. Antonenko
Keyword(s):  
Raw Materials ◽  
Wheat Variety ◽  
Chemical Properties ◽  
Food Product ◽  
Sea Buckthorn ◽  
Food Powders ◽  
Vegetable Raw Materials ◽  
Physical And Chemical ◽  
Plant Components ◽  
And Chemical Properties

Feasibility of use of wheat variety “Kosovitsa” and vegetable concentrating additives in the technology of producing grain loads The purpose of this work is to study the feasibility of using wheat of the “Kosovitsa” variety and plant food powders of hawthorn, ginseng and sea buckthorn in the technology of making cereal crisps. When assessing the physical and chemical properties of phyto-raw materials, the expediency of introducing up to 3% plant components of hawthorn, ginseng and sea buckthorn into the formulation of cereal loaves was established, an increased percentage of input of plant components is accompanied by increased energy costs for the production of this type of food product. Keywords: vegetable raw materials, grain breads, hawthorn powder, ginseng powder, sea buckthorn powder, wheat of the “Kosovitsa” variety.

scholarly journals Prospects Of Using Walnut In Technologies Of Drinks

2015 ◽  
Vol 19 (2) ◽  
pp. 39-50
Author(s):  
Inna Tiurikova ◽  
Mykhailo Peresichnyi
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
The Body ◽  
Maturity Stage ◽  
Human Beings ◽  
Fruit And Vegetable ◽  
Biological Value ◽  
Vegetable Raw Materials ◽  
Main Components ◽  
Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

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 of vegetable production of prophylactic with protein fortification elements

2019 ◽  
Vol 81 (2) ◽  
pp. 223-229
Author(s):  
I. A. Bogonosova ◽  
A. T. Vasyukova
Keyword(s):  
Nutritional Value ◽  
Quantitative Methods ◽  
Raw Materials ◽  
Large Mass ◽  
Vegetable Production ◽  
Qualitative And Quantitative Methods ◽  
Organoleptic Characteristics ◽  
Composite Mixture ◽  
Vegetable Raw Materials ◽  
The Cost

By the method of selecting components, promising compositions were identified for enriching traditional recipes for vegetable casseroles. Eggplant, zucchini, apples and pumpkin were chosen as promising components. To use vegetable raw materials in the production of casseroles, the chemical composition and nutritional value of promising raw materials were studied, the cost of developed products was determined. As a protein fortifier used a mixture of protein composite dry. As a result of research, a characteristic of microbiological, organoleptic indicators and nutritional value of vegetable casseroles was obtained. It was established that the nutritional and energy value of all developed samples in terms of the content of basic food substances has higher values: proteins – by 169.9–295.22%; fats – by 85.4–218%; carbohydrates – by 13.57–26.68% compared with traditional casseroles. The cost of produced vegetable casseroles is directly proportional to the concentration of dry protein composite mixture. The losses during the heat treatment of enriched vegetable casseroles are studied. It was found that casseroles have large mass losses compared to control samples. This is due to the fact that up to 50% of juicy vegetable raw materials (pumpkin, squash) are added to the recipes of enriched casseroles. In assessing the quality of new products used qualitative and quantitative methods. Organoleptic quality assessment of the developed casseroles was carried out on a 10 point scale. It was established that all presented samples of enriched casseroles: cabbage, potato, carrot and vegetable had high organoleptic characteristics. Casseroles with the addition of 2-3 types of vegetables possessed the best organoleptic properties. Microbiological indicators of casseroles (semi-finished product of high degree of readiness) comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.14. The cost of produced vegetable casseroles depends on the price of the dry protein composite mixture. Protein-rich vegetable casseroles are recommended in rational and dietary diets with protein deficiency and are included in the diets of standard diets - low-protein and low-calorie.

scholarly journals Use of Food Combinatorics in the Vegetable Dishes Development of the Improved Amino Acid Composition

2021 ◽  
Vol 4 (1) ◽  
pp. 56-72
Author(s):  
Mykhailo Peresichnyi ◽  
Svitlana Peresichna ◽  
Anna Sobko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Wheat Germ ◽  
Raw Materials ◽  
Soy Flour ◽  
Food Ingredients ◽  
Biological Value ◽  
Sulfur Containing

The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vegetable dishes of improved amino acid composition. The purpose of the study is food combinatorics of amino acid composition of potato croquettes with soy flour, wheat germ; natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in terms of content and balance of essential and substitute amino acids and the degree of their assimilation by the human body. Research methods. Physicochemical, mathematical and statistical methods of experimental data processing with the use of information technologies, methods of ion exchange liquid column chromatography and qualimetric methods have been used. Results. Research is aimed at the use of food combinatorics and scientific substantiation of the amino acid composition of potato croquettes with the use of protein vegetable and non-fish water raw materials and dietary supplements. As a result of scientific researches the food combinatorics at development of technology of vegetable dishes has been carried out, the amino acid structure has been proved and experimentally generalized, the amino acid score and balance of sulfur-containing amino acids in the complex use of potato mass with wheat germ, soy flour, natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in culinary products have been analyzed. The social effect of fuller use of vegetable, non-fish water raw materials, expansion of the range of vegetable dishes with improved amino acid composition and consumer properties of potato dishes in restaurants, preservation and protection of public health has been confirmed. Conclusions and discussions. Food combinatorics was carried out during the potato croquet technology development with the use of protein vegetable and non-fish water raw materials, which contributed to the improvement of the amino acid composition of vegetable dishes and, in particular, to the increase of their biological value.

scholarly journals Application of non-heating methods for disinfecting vegetable raw materials in the production of food

2020 ◽  
Vol 81 (4) ◽  
pp. 110-116
Author(s):  
N. V. Naumenko ◽  
I. Y. Potoroko ◽  
N. V. Popova ◽  
I. V. Kalinina ◽  
B. K. Satbaev
Keyword(s):  
Thermal Effects ◽  
Cold Plasma ◽  
Raw Materials ◽  
Food Products ◽  
Minimal Amount ◽  
Electromagnetic Pulses ◽  
Food Ingredients ◽  
Nanosecond Electromagnetic Pulses ◽  
And Migration ◽  
Vegetable Raw Materials

Possible risks associated with the accumulation and migration of mycotoxins during germination of crops are presented. The presence of an acceptable level of surface microflora of grain can, during germination, intensify the accumulation of mycotoxins, which later migrate into the finished product, making it dangerous for the consumer. It is noted that the process of germination of grain crops cannot be carried out without the stage of disinfection. Promising methods of grain disinfection using non-thermal effects of exposure and the results of our own research are given. It is noted that the concept of food safety in world practice today is aimed at preserving the main food ingredients and their properties. Thermal effects lead to an effective reduction in the development of microorganisms, but at the same time cause significant losses of thermolabile compounds and adversely affect the organoleptic, physicochemical and functional properties of the final product. Ultrasonic exposure, nanosecond electromagnetic pulses and exposure to cold plasma are proposed as disinfecting methods. The methods presented today are widely used in world practice. They allow not only to deactivate molds, but also to destroy the already formed aflatoxins in food products (use of cold plasma). Based on the foregoing, it can be said that the danger of pathogenic microflora ingress and aflatoxin accumulation in food products (especially whole grains) is still present, since even a minimal amount of them can cause global harm to public health, therefore, the search and development of new disinfection methods is an urgent problem modern production.

Using chicory ordynary as raw materials for production of pickled products

2019 ◽  
pp. 38-47
Author(s):  
Gasparyan ◽  
Maslovsky ◽  
Zamyatina ◽  
Nesterenko ◽  
Karpova ◽  
...  
Keyword(s):  
Fruits And Vegetables ◽  
Raw Materials ◽  
Educational Institution ◽  
Federal State ◽  
Organoleptic Characteristics ◽  
Russian State ◽  
Wine Vinegar ◽  
Biochemical Studies ◽  
Vegetable Raw Materials

Marinating is one of the most common ways of processing vegetable raw materials. The use of new, non-traditional types of raw materials, in particular root chicory, should be considered as one of the directions for expanding the assortment of marinated products, increasing its consumer properties. Researches in this direction were conducted in 2018 on the basis of the Department of Technology for storing and processing fruits and vegetables of the Federal State Budgetary Educational Institution of Higher Education of the Russian State Agrarian University-Moscow Agricultural Academy named after K.A. Timiryazev. The object of research was the root chicory varieties Yaroslavsky. The scheme of experience included biochemical studies of raw materials, laboratory production of weakly acidic and acidic pickles using in the formulation of acetic essence, wine and apple vinegar, organoleptic and biochemical studies of the finished product. Studies have shown that the production of pickled products from chicory allows you to get products with high organoleptic characteristics. Improving the quality of pickled products is promoted by replacing the vinegar essence with apple or wine vinegar in the recipe - the taste becomes less sharp, the aroma is enriched with fruit tones. Neutral taste of chicory with a slightly bitter aftertaste is optimally combined with the high content of acetic acid (up to 0.9%), characteristic of sour pickles. Sour marinade using tartaric acid in the recipe according to the results of tasting received the highest score - 9.8 points on a 10-point scale.

INFLUENCE OF VEGETABLE RAW MATERIALS AND CO2 EXTRACTS OF SPICES ON COMMODITY RESEARCH CHARACTERISTICS OF THE SAUCES ON WHEY BASED

2019 ◽  
Author(s):  
Л.Н. ШУБИНА ◽  
Г.И. КАСЬЯНОВ ◽  
О.В. КОСЕНКО ◽  
А.А. ЗАПОРОЖСКИЙ ◽  
С.В. БЕЛОУСОВА ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Optimization Problem ◽  
Raw Materials ◽  
New Product ◽  
Organoleptic Evaluation ◽  
Tomato Paste ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Three Factor

Проведено конструирование рецептуры соусов на основе творожной сыворотки к мясным и рыбным блюдам. Разработана рецептура пикантных соусов с использованием творожной сыворотки, овощного сырья и СО2-экстрактов пряностей. Сбалансированность рецептурного состава новых пищевых продуктов достигнута симплекс-методом. Оптимизационная задача решена по органолептическим показателям, химическому составу и энергетической ценности продукта. Для моделирования рецептур использовали трехфакторные симплекс-центроидные планы. Согласно матрице планирования приготовлены образцы смесей, содержащие в качестве постоянной части творожную сыворотку (43%); оставшуюся вариативную часть составили, %: пшеничные хлопья 13,0; томатная паста 34,4; растительное масло 2,3; соль 3,0; сахар 3,0; уксус столовый 1,0; хитозан 0,2; СО2-экстракты 0,004. Образцы с различным соотношением компонентов получили высокую органолептическую оценку по 5-балльной дегустационной шкале. Пищевая ценность разработанного соуса 116,6 ккал – выше классического томатного (95 ккал), ниже майонеза (510 ккал/100 г), что позволяет рекомендовать новый продукт для диетического питания. The formulation of sauces based on curd whey for meat and fish dishes was designed. The formulation of spicy sauces using curd whey, vegetable raw materials and СО2-extracts of spices was developed. The balance of the formulation composition of new foods is achieved by simplex method. The optimization problem is solved on organoleptic characteristics, chemical composition and energy value of the product. Three-factor simplex-centroid plans were used to model formulations. According to the planning matrix prepared samples of mixtures containing as a permanent part of the whey (43%); the remaining variable part was, %: wheat flakes 13,0; tomato paste 34,4; vegetable oil 2,3; salt 3,0; sugar 3,0; vinegar table 1,0; chitosan 0,2; СО2-extracts 0,004. Samples with different ratios of components received high organoleptic evaluation by five-points tasting scale of assessments. The nutritional value of the developed sauce 116,6 kcal – above the classic tomato sauce (95 kcal), below mayonnaise (510 kcal/100 g), which allows us to recommend a new product for dietary nutrition.

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