PROSPECTS FOR IMPROVING THE RECIPE COMPOSITION OF GRAIN BARS AND MARKET ANALYSIS

The market for gluten-free cereal bars as food concentrates and promising food products was studied from the focus of their dietary properties and a functional purpose. The range of grain bars made up 12% of the total food concentrates market in Ukraine and only about 1% of which was devoted to gluten-free grain bars. The main component of both domestic and foreign grain bars included the various products of grain processing. The range of grain bars of domestic and foreign production was analyzed in terms of their component composition and positioning on the market, and then classified into four groups: bars enriched with vitamins; bars with added flavorings and preservatives; bars with sugar substitutes popular among domestic producers; bars with the addition of palm oil, typical for export products. The grain bars of Ukrainian producers were characterized by addition of flax, chia, amaranth, pumpkin, hemp processed products into the composition of gluten bars, but in small quantities. The addition of dried fruits and berries, such as cherries, cranberries, apricots, and grapes, was also popular among domestic manufacturers. Overwhelming majority of the domestic producers used a mixture of four types of cereal flakes as the grain base, namely: oat, wheat, barley and, corn flakes. Taking into account a need in alternative plant resources for the wholesome bars, sorghum, amaranth, flax grain processed products are excellent for the development of gluten-free products. Effect of these non-traditional raw materials (pop sorghum, pop amaranth, flax meal, walnut cake, etc.) on the quality of the grain bars was studied. The use of these ingredients contributed to the enrichment of the grain bars with essential macro-and microelements, lysine, polyphenols, lignin, and vitamins. The developed gluten-free grain bars showed the high consumer qualities; therefore, they are capable to meet the growing demand for gluten-free food products among consumers, providing to widen the range of the grain bars on the Ukrainian market.

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Raw materials for the production of gluten-free products investigation

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2021-2-143-147 ◽

2021 ◽

Vol 83 (2) ◽

pp. 143-147

Author(s):

A. S. Shatalova ◽

I. S. Shatalov ◽

Y. S. Lebedin ◽

D. A. Baranenko

Keyword(s):

Raw Materials ◽

Custom Union ◽

Food Products ◽

Free Food ◽

Storage Conditions ◽

Gluten Free ◽

Technical Regulation ◽

Free Products ◽

Gluten Content ◽

Haccp System

The food allergy and allergen control are important for global health concerns. Latent allergens are a paramount problem in the specialized food products. Cross-contact and post-cleaning contamination are the main sources of these problems. According to the norms of the Technical Regulation Custom Union N 027/2012 and the Codex Stan 118-79 standard, the gluten content in food products should not exceed 20 mg / kg of the product. The purpose of this study was to analyze raw materials for the gluten-free food products manufacture to justify the HACCP system implementation. The samples of gluten-free flours were selected as research objects to assess the cleanliness of storage, transportation and production facilities in factories producing gluten-free products. In this study, we analyzed the samples of gluten-free flours to assess the cleanliness of storage conditions, transportation and industrial premises in gluten-free factories. The results showed that when using raw materials stored under improper conditions an increase in the gluten content in the final product is observed. We concluded that the gluten-free flours storage conditions in a room with gluten-containing raw materials are unacceptable, because the final product will have high gluten content. Thus, this product cannot be marketed as gluten-free. In addition, we analyzed the washes from the equipment after baking cookies from these flours. We found that in order to comply with regulations, it was necessary to conduct 3 consecutive washing

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Pemberdayaan Masyarakat Melalui Pengolahan Singkong menjadi Bahan Baku Produk Olahan Makanan di Desa Tarung Manuah, Kecamatan Basarang, Kabupaten Kapuas

PengabdianMu Jurnal Ilmiah Pengabdian kepada Masyarakat ◽

10.33084/pengabdianmu.v5i4.1346 ◽

2020 ◽

Vol 5 (4) ◽

pp. 404-409

Author(s):

Titin Apung Atikah

Keyword(s):

Community Service ◽

Raw Materials ◽

Human Life ◽

Food Products ◽

Community Empowerment ◽

Processed Food ◽

Knowledge And Skills ◽

Service Activities ◽

Service Activity ◽

Processed Products

Cassava is a type of plant that is easy to grow in various types of soil, and its cultivation method is relatively easy. The stems, leaves, and tubers of cassava have various benefits for human life. Limited knowledge and skills regarding the diversification of cassava-based processed products are an obstacle for which solutions must be sought. The purpose of this service activity is to empower the community, especially partners/target groups, through training on processing cassava into raw materials for processed food products. Community service activities carried out using training/mentoring and demonstrations/practices are one of the solutions that can be carried out for community empowerment. The results of community service activities show that all participants (100%) can actively participate in receiving all the knowledge and skills transferred and are interested in doing it themselves at home (100%). Processed products in the form of cassava flour will be consumed by themselves (77%) and sold (23%) with processed food products of cassava lunkhead (89%) and cassava noodles (11%), which were of high interest. This data shows that community service activities carried out by Palangka Raya University can contribute and become a solution to overcome problems faced by the community.

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The terms of trade for agricultural and food products, 1951-2000

Revista de Historia Económica / Journal of Iberian and Latin American Economic History ◽

10.1017/s0212610911000103 ◽

2011 ◽

Vol 29 (2) ◽

pp. 213-243 ◽

Cited By ~ 9

Author(s):

Raúl Serrano ◽

Vicente Pinilla

Keyword(s):

Raw Materials ◽

Great Majority ◽

Food Product ◽

Food Products ◽

Terms Of Trade ◽

Agricultural Products ◽

Real Price ◽

Secular Decline ◽

Processed Products

AbstractThis study aims to answer whether empirical records confirm the existence of a secular decline in the terms of trade affecting primary producers (the Singer–Prebisch hypothesis). The paper analyses the evolution of the terms of trade for agricultural and food products in the second half of the 20thcentury. We obtain sixty new real price indices for internationally traded agricultural products. We conclude, from a long-term perspective, that the deterioration in the terms of trade for agricultural and food products was strong and clear in the second half of the last century. In general, less processed products suffered a very heavy fall in their real prices. However, there was no continuous and persistent deterioration in the terms of trade either as a whole or for the great majority of the agricultural and food product groups (with the exception of natural rubber, textile fibres and other raw materials). Rather, this deterioration occurred in stages.

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DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v19i3.1511 ◽

2019 ◽

Vol 19 (3) ◽

pp. 41-46

Author(s):

N. Dzyuba ◽

O. Bunyak

Keyword(s):

Fast Food ◽

Nutritional Value ◽

Raw Materials ◽

Storage Period ◽

Food Products ◽

Component Composition ◽

Biologically Active ◽

Raw Material ◽

Cereal Products ◽

Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

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COMPARATIVE STUDY ON THE UTILIZATION OF RICE IN PREPARING GLUTEN FREE FOOD PRODUCTS

Egyptian Journal of Agricultural Research ◽

10.21608/ejar.2016.153134 ◽

2016 ◽

Vol 94 (4) ◽

pp. 877-889

Author(s):

AMANI A. METWALLI, ◽

TAMER F. METWALLY

Keyword(s):

Comparative Study ◽

Food Products ◽

Free Food ◽

Gluten Free

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Gluten-free food database: the nutritional quality and cost of packaged gluten-free foods

PeerJ ◽

10.7717/peerj.1337 ◽

2015 ◽

Vol 3 ◽

pp. e1337 ◽

Cited By ~ 63

Author(s):

Benjamin Missbach ◽

Lukas Schwingshackl ◽

Alina Billmann ◽

Aleksandra Mystek ◽

Melanie Hickelsberger ◽

...

Keyword(s):

Celiac Disease ◽

Nutritional Quality ◽

Health Benefits ◽

Food Products ◽

Free Food ◽

Food Composition ◽

Nutrient Composition ◽

Bakery Products ◽

Gluten Free ◽

Approximation Process

Notwithstanding a growth in popularity and consumption of gluten-free (GF) food products, there is a lack of substantiated analysis of the nutritional quality compared with their gluten-containing counterparts. To put GF foods into proper perspective both for those who need it (patients with celiac disease) and for those who do not, we provide contemporary data about cost and nutritional quality of GF food products. The objective of this study is to develop a food composition database for seven discretionary food categories of packaged GF products. Nutrient composition, nutritional information and cost of foods from 63 GF and 126 gluten-containing counterparts were systematically obtained from 12 different Austrian supermarkets. The nutrition composition (macro and micronutrients) was analyzed by using two nutrient composition databases in a stepwise approximation process. A total of 63 packaged GF foods were included in the analysis representing a broad spectrum of different GF categories (flour/bake mix, bread and bakery products, pasta and cereal-based food, cereals, cookies and cakes, snacks and convenience food). Our results show that the protein content of GF products is >2 fold lower across 57% of all food categories. In 65% of all GF foods, low sodium content was observed (defined as <120 mg/100 g). Across all GF products, 19% can be classified as source high in fiber (defined as >6g/100 g). On average, GF foods were substantially higher in cost, ranging from +205% (cereals) to +267% (bread and bakery products) compared to similar gluten-containing products. In conclusion, our results indicate that for GF foods no predominant health benefits are indicated; in fact, some critical nutrients must be considered when being on a GF diet. For individuals with celiac disease, the GF database provides a helpful tool to identify the food composition of their medical diet. For healthy consumers, replacing gluten-containing products with GF foods is aligned with substantial cost differences but GF foods do not provide additional health benefits from a nutritional perspective.

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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

Molecules ◽

10.3390/molecules26041184 ◽

2021 ◽

Vol 26 (4) ◽

pp. 1184

Author(s):

Przemysław Łukasz Kowalczewski ◽

Małgorzata Gumienna ◽

Iga Rybicka ◽

Barbara Górna ◽

Paulina Sarbak ◽

...

Keyword(s):

Biological Activity ◽

Nutritional Value ◽

Food Products ◽

In Vitro Digestion ◽

Free Food ◽

Inhibitory Effect ◽

Polyphenolic Compounds ◽

Acheta Domesticus ◽

Gluten Free

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The aim of this study was to obtain gluten-free bread with a superior nutritional profile by means of insect powder addition. Gluten-free breads enriched with 2%, 6%, and 10% of cricket (Acheta domesticus) powder were formulated and extensively characterized. The nutritional value, as well as antioxidant and β-glucuronidase activities, were assessed after simulated in vitro digestion. Addition of cricket powder significantly increased the nutritional value, both in terms of the protein content (exceeding two-, four-, and seven-fold the reference bread (RB), respectively) and above all mineral compounds. The most significant changes were observed for Cu, P, and Zn. A significant increase in the content of polyphenolic compounds and antioxidant activity in the enriched bread was also demonstrated; moreover, both values additionally increased after the digestion process. The total polyphenolic compounds content increased about five-fold from RB to bread with 10% CP (BCP10), and respectively about three-fold after digestion. Similarly, the total antioxidant capacity before digestion increased about four-fold, and after digestion about six-fold. The use of CP also reduced the undesirable activity of β-glucuronidase by 65.9% (RB vs. BCP10) in the small intestine, down to 78.9% in the large intestine. The influence of bread on the intestinal microflora was also evaluated, and no inhibitory effect on the growth of microflora was demonstrated, both beneficial (Bifidobacterium and Lactobacillus) and pathogenic (Enterococcus and Escherichia coli). Our results underscore the benefits of using cricket powder to increase the nutritional value and biological activity of gluten-free food products.

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