Nutritional Value and Organoleptic Evaluation of Chocolate Biscuits Incorporated with Freeze Dried and Oven Dried Itoyori Surimi

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

Agricultural and Food Science ◽

10.23986/afsci.71612 ◽

1964 ◽

Vol 36 (1) ◽

pp. 161-180

Author(s):

Taina Kuusi

Keyword(s):

Ascorbic Acid ◽

Relevant Literature ◽

Organoleptic Properties ◽

Black Currant ◽

Organoleptic Evaluation ◽

Freeze Dried ◽

Juice Concentrate ◽

The Stability ◽

And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

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Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

International Journal of Food Science ◽

10.1155/2020/5714140 ◽

2020 ◽

Vol 2020 ◽

pp. 1-5

Author(s):

Matthew A. Achaglinkame ◽

Eric Owusu-Mensah ◽

Abena A. Boakye ◽

Ibok Oduro

Keyword(s):

Moisture Content ◽

Nutritional Value ◽

Freeze Drying ◽

Consumer Preference ◽

Sensory Properties ◽

Temperature Dependent ◽

Drying Time ◽

Standard Methods ◽

Freeze Dried ◽

Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

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Comparative Analysis of Rabbit Meat Quality when Using Modular Raising Technologies and Eco-Farm

Scientific Horizons ◽

10.48077/scihor.24(4).2021.33-39 ◽

2021 ◽

Vol 24 (4) ◽

pp. 33-39

Author(s):

Hanna Kotsiubenko ◽

Aleksandr Pirotskyi ◽

Anastasiia Udod ◽

Olga Salamatina ◽

Ruslan Trybrat

Keyword(s):

Chemical Composition ◽

Nutritional Value ◽

Study Groups ◽

High Quality ◽

Organoleptic Evaluation ◽

Fresh Meat ◽

Organoleptic Characteristics ◽

The Difference ◽

Rabbit Meat ◽

Farm Rabbit

The nutritional value and organoleptic evaluation of rabbit showed that the meat of rabbits raised on the eco-farm and in the modular rabbit house did not differ from each other and had the best nutritional and biochemical qualities, indicating the prospects of using modular farms to produce high quality products. A high percentage of fresh meat yield was found – 53.6 and 53.9% in rabbits raised in the module and on the eco-farm. Rabbit carcasses from the module had more fat by 1.1% and slightly enlarged kidneys due to the peculiarity of the equipment. Changes in the chemical composition – a slight increase in moisture and fat content (by 0.2%) in the meat, which was obtained by raising in the modular rabbit house compared to the meat of rabbits raised on the eco-farm – were founded. At the same time there was 0.3% less protein and 0.1% less sol. In general, the difference in chemical composition was insignificant, which indicated the identity of the analyzed samples. The organoleptic characteristics of rabbit meat in the carcass at slaughter and after heat treatment were studied. Muscle consistency was dense, elastic, when pressed the formed hole was quickly leveled; fat was dense. The aroma was specific for fresh meat. All samples taken from sampling of “Hy-plus” hybrid rabbits raised in the modular rabbit house and those raised on the eco-farm had the highest scores. The studied samples by organoleptic evaluation did not differ from each other and corresponded to high quality rabbit. Carcasses of hybrids in the experimental groups had a high content of saturated, monounsaturated and polyunsaturated fatty acids and the lowest content of cholesterol (0.04 g/100 g). The difference between the amino acid composition of meat and the lipid composition of fat in the study groups was insignificant

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Effect of Inoculation with Preactivated Lactobacillus Buchneri and Urea on Fermentative Profile, Aerobic Stability and Nutritive Value in Corn Silage

Agriculture ◽

10.3390/agriculture10080335 ◽

2020 ◽

Vol 10 (8) ◽

pp. 335

Author(s):

Ana Paula Maia dos Santos ◽

Edson Mauro Santos ◽

Gherman Garcia Leal de Araújo ◽

Juliana Silva de Oliveira ◽

Anderson de Moura Zanine ◽

...

Keyword(s):

Lactic Acid ◽

Chemical Composition ◽

Lactic Acid Bacteria ◽

Nutritional Value ◽

Nutritive Value ◽

Corn Silage ◽

Maximum Temperature ◽

Lactobacillus Buchneri ◽

Aerobic Stability ◽

Freeze Dried

The current study aimed to evaluate the application effects of the preactivated Lactobacillus buchneri and urea on the fermentative characteristics, chemical composition and aerobic stability in corn silages. The design was completely randomized, in a 6 × 5 factorial arrangement, with six types of additive and five opening times. The treatments consisted of corn silage; corn silage with freeze-dried inoculant; corn silage with freeze-dried inoculant +1.0% urea; corn silage with activated inoculant; corn silage with activated inoculant +1.0% urea, and corn silage with 1.0% urea. Populations of lactic acid bacteria stabilized at the 70th day, with average values of 8.91 and 9.15 log cfu/g for corn silage with freeze-dried inoculant +1.0% urea and corn silage with freeze-dried inoculant, respectively. In contrast, the silages without additives showed significantly lower values of 7.52 log cfu/g forage at the 70th day. The silages with urea (isolated or associated with the inoculant) increased the total nitrogen content. The maximum temperature values were highest in the corn silages without additives, indicating that these silages were more prone to deterioration. The use of Lactobacillus buchneri activated proved to be more efficient in improving the fermentative profile of corn silages than the freeze-dried inoculant. The use of urea as an additive reduced the losses and improved the nutritional value and aerobic stability of corn silages. Additionally, the combination of Lactobacillus buchneri activated and urea may be used as a technique to improve the fermentative profile, chemical composition and aerobic stability of corn silages.

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Quality of a cottage cheese product with vegetable components

Food processing industry ◽

10.52653/ppi.2021.12.12.009 ◽

2021 ◽

pp. 51-55

Author(s):

Альмира Маратовна Галимова ◽

Фарида Харисовна Смольникова ◽

Ермек Кыдырбаевич Конганбаев ◽

Элеонора Курметовна Окусханова ◽

Гульнара Есенжановна Тулькебаева ◽

...

Keyword(s):

Nutritional Value ◽

Starter Culture ◽

Cottage Cheese ◽

Point Scale ◽

Organoleptic Evaluation ◽

Quantitative Content ◽

Physico Chemical ◽

Work Done ◽

Selection Of

В данной статье рассмотрены аспекты разработки творожного продукта с улучшенным витаминным составом и повышенной пищевой ценностью. Обоснована актуальность разработки продукта и подбор растительных компонентов. В качестве растительных ингредиентов выбраны дикорастущие ягоды, такие как клюква и брусника. Показано содержание витаминов в клюкве, бруснике и твороге. Обоснованы выбор бактериальной закваски для производства творога. Разработано 5 рецептур с разным количественным содержанием пюре из клюквы и брусники. Проведено сравнение физико-химического состава рецептур и проведена их органолептическая оценка по 10-балльной шкале. Используя полученные результаты, были разработаны рецептура и технология творожной массы с растительными компонентами. Составлен банк показателей качества и безопасности творожного продукта. Творожный продукт исследован на показатели пищевой безопасности, такие как содержание токсичных элементов, радионуклидов, пестицидов, антибиотиков, микотоксинов, а также проведена санитарно-микробиологическая проверка. Сделаны выводы о проделанной работе. This article discusses the aspects of the development of a cottage cheese product with an improved vitamin composition and enriched nutritional value. The relevance of product development and the selection of plant components is justified. Wild berries, such as cranberry and red bilberry, are selected as vegetable ingredients. The content of vitamins in cranberry, red bilberry and cottage cheese is shown. The choice of bacterial starter culture for the production of cottage cheese is justified. 5 different formulations with various quantitative content of puree from cranberry and red bilberry have been developed. The physico-chemical composition of the formulations was compared and their organoleptic evaluation was carried out using 10-point scale. Using these results, a formulation and technology of cottage cheese product with vegetable components were developed. A bank of indicators of the quality and safety of the product has been compiled. The product was examined for food safety indicators, such as the content of toxic elements, radionuclides, pesticides, antibiotics, mycotoxins, and a sanitary and microbiological check was also carried out. Conclusions are drawn about the work done.

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Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles

Acta Alimentaria ◽

10.1556/066.2020.00297 ◽

2021 ◽

Author(s):

P. Yerlikaya ◽

F.G. Tokay ◽

A.C. Alp ◽

S. Cilay

Keyword(s):

Weight Gain ◽

Shelf Life ◽

Nutritional Value ◽

Cooking Quality ◽

Quality Characteristics ◽

Protein Matrix ◽

Volume Increase ◽

Meat Content ◽

Freeze Dried ◽

Nutritional Needs

AbstractA product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest L* and b* values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of a* increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase in the level of shrimp content. Addition of SM improved the microstructure of noodles due to enriched protein matrix. Nutritious noodles with high cooking quality and a potential for long shelf life are intended for athletes and individuals with special nutritional needs.

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INNOVATIVE TECHNOLOGY OF PASTA OF THE INCREASED NUTRITION VALUE WITH USE OF ULTRASONIC MAGNETOSTRICTIVE PROCESSING OF FLOUR

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.15 ◽

2018 ◽

Author(s):

С.А. РОМАНЧИКОВ

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Raw Materials ◽

Complex Mixture ◽

Technological Equipment ◽

Pathogenic Microorganisms ◽

High Quality ◽

Freeze Dried ◽

Speed Up ◽

Technology Of Production

Предложена технология производства макаронных изделий повышенной пищевой ценности (ППЦ). Технология магнитострикционной обработки муки, подготовки комплексной мучной смеси ППЦ, прессования макаронного теста и акустической сушки в псевдоожиженном слое основана на использовании модернизированного технологического оборудования. Устройство для ультразвуковой магнитострикционный обработки муки обеспечивает снижение зараженности пшеничной муки патогенными микроорганизмами и плесенью. Использование в конструкции макаронного пресса ультразвукового концентратора делает возможным качественное прессование полуфабрикатов макаронных изделий из комплексной смеси муки и обогащающей добавки. Модернизация устройства сушки способствует ускорению процесса сушки макаронных изделий с повышенным содержанием животного белка без снижения показателей качества. Для достижения поставленной цели в состав макаронных изделий включено нетрадиционное сырье, % общего объема теста: мука из цельного зерна овса – 30, мясо сублимационной сушки (телятина) – 15. Электрогидравлическое размольное устройство позволяет введение в состав макаронных изделий всех питательных веществ зерна овса при сокращении количества технологического оборудования на подготовку ингредиента. Воздействие ультразвука на комплексное макаронное тесто в процессе прессования и сушки позволило использовать муку пшеничную мягких сортов с низким содержанием клейковины. Результаты экспериментальных исследований: сокращено время сушки, стабилизации и охлаждения макаронных изделий; обеспечено производство качественных макаронных изделий ППЦ влажностью 11%; уменьшено загрязнение мезофильными аэробными и факультативно-аэробными микроорганизмами; увеличена плотность готовых изделий на 12–15%. The technology of production of macaroni products increased nutritional value has been proposed. The technology of magnetostrictive cleaning of flour, preparation of a complex flour mixture with increased nutritional value, pressing of pasta and acoustic drying in a fluidized layer is based on the use of modernized technological equipment. The device for ultrasonic magnetostrictive processing of flour provides a reduction in the contamination of wheat flour from pathogenic microorganisms and mold. The use of an ultrasonic concentrator in the macaroni press makes it possible to produce high-quality pressing of semi-finished pasta products from a complex mixture of flour and an enrichment additives. Modernization of the device for drying macaroni products helps to speed up the process of drying pasta with increased content of animal protein without reducing the quality indicators. To achieve this goal, unconventional raw materials (whole oat flour) – 30% and freeze-dried meat (veal) – 15% of the total volume of the test were included in the composition of the pasta. The electrohydraulic grinding chamber allows to drop into the composition of macaroni products of all nutrients the grain of oats and to reduce the amount of technological equipment for the preparation of the ingredient. The influence of ultrasound on the complex pasta in the process of pressing and drying allowed the use of wheat flour of soft varieties with low gluten content. The technology of production of macaroni products increased nutritional value has been proposed. The technology of magnetostrictive cleaning of flour, preparation of a complex flour mixture with increased nutritional value, pressing of pasta and acoustic drying in a fluidized layer is based on the use of modernized technological equipment. The device for ultrasonic magnetostrictive processing of flour provides a reduction in the contamination of wheat flour from pathogenic microorganisms and mold. The use of an ultrasonic concentrator in the macaroni press makes it possible to produce high-quality pressing of semi-finished pasta products from a complex mixture of flour and an enrichment additives. Modernization of the device for drying macaroni products helps to speed up the process of drying pasta with increased content of animal protein without reducing the quality indicators. To achieve this goal, unconventional raw materials (whole oat flour) – 30% and freeze-dried meat (veal) – 15% of the total volume of the test were included in the composition of the pasta. The electrohydraulic grinding chamber allows to drop into the composition of macaroni products of all nutrients the grain of oats and to reduce the amount of technological equipment for the preparation of the ingredient. The influence of ultrasound on the complex pasta in the process of pressing and drying allowed the use of wheat flour of soft varieties with low gluten content. The results of the experimental studys: the drying time, the stabilization and cooling of pasta was shortened; production of high-quality macaroni products of increased nutritional value and humidity of 11%; abbreviated pollution by mesophilic aerobic and facultative-aerobic microorganisms; the density of finished products is increased by 12–15%.

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

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.16 ◽

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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Proximate Composition, Crude Fiber and Organoleptic Evaluation of Mixed Tempeh from Soybean and Jali-jali

Jurnal Ilmu Pangan dan Hasil Pertanian ◽

10.26877/jiphp.v5i1.8521 ◽

2021 ◽

Vol 5 (1) ◽

pp. 93-105

Author(s):

Nanang Nasrulloh ◽

Muhammad Ikhsan Amar ◽

Sintha Fransiske Simanungkalit

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Block Design ◽

Fiber Content ◽

Organoleptic Properties ◽

Organoleptic Evaluation ◽

Food Ingredients ◽

Randomized Block Design ◽

Two Factors ◽

Yeast Concentration

Tempeh is made from soybeans, but it can be made from a variety of food ingredients. In addition to reducing the demand for soybeans, whose availability in the country is insufficient, the use of other ingredients as raw materials can add to the nutritional value of tempeh to become more complete. This study aims to prove the effect of yeast concentration and the effect of the proportion of soybeans and jali on the nutritional and organoleptic content of soybean and jali mixed tempeh. The design of this study used a factorial randomized block design (RBD) with two factors, namely the concentration of yeast and the proportion of soybeans and jali. Each factor consists of three levels of treatment with three replications. Yeast concentration level (k) is k1 with yeast concentration added 0.1%, k2 (0.15%) and k3 (0.2%). As for the proportion of soybeans and jali (p), namely p1 the proportion of soybeans: jali-jali with a ratio of 60:40, p2 (50:50) and p3 (40:60). The results showed that yeast concentration did not affect (P> 0.05) moisture, protein content, fat, carbohydrate, and fiber content as well as organoleptic properties of tempeh. The proportion has an incredibly significant effect (P <0.05) on ash, protein, fat, carbohydrate, and fiber content in tempeh. However, the proportion does not affect (P> 0.05 on ash content and organoleptic properties of tempeh. There is an interaction between yeast concentration and the proportion of tempeh to color.

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