scholarly journals Effect of pop sorghum on the quality of gluten-free cereal bars

ScienceRise ◽  
2021 ◽  
pp. 3-10
Author(s):  
Anhelina Aleksandrova ◽  
Svitlana Mykolenko ◽  
Dmytro Tymchak ◽  
Olha Aliieva
Keyword(s):  
Maximum Load ◽  
Gluten Free ◽  
Research Technology ◽  
Gluten Intolerance ◽  
Scientific Results ◽  
Coefficient Of Elasticity ◽  
Flax Seeds ◽  
Sorghum Grain ◽  
Cereal Bars ◽  
Technological Product

Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.

scholarly journals Technologization of human of the postmodern age as a challenge to the natural reality of the earth

ScienceRise ◽  
2021 ◽  
pp. 55-60
Author(s):  
Svitlana Pylypenko
Keyword(s):  
Social Life ◽  
Research Results ◽  
Research Technology ◽  
The Earth ◽  
Scientific Results ◽  
The Relationship ◽  
Transformation Processes ◽  
Human Social Life ◽  
Technological Product

Object of research: technology as a component of human social life in the context of the postmodern era. Investigated problem: determination of the features of the influence of technological processes on a person of the postmodern era, as a result of which the natural is replaced by an artificial one and the images of both man and the Earth change. Main scientific results: the study of the contradictions of the process of technologization in the postmodern era made it possible to determine the transformation processes taking place in the life of a person and society. This defines social reality, represented by various markers, among which technology is gaining in importance. The latter act as a composite, which provides new opportunities for determining the relationship between the elements of the "world - man - culture" system. It is not only about the emergence of new human figures, among which the technological man (Homo Technologicus) occupies a prominent place, but also the emergence of a new image of the Earth, where the natural is replaced by the technological. The scope of practical use of the research results: the research results can be used in teaching normative courses "Philosophical Anthropology", "Ethics", "Sociology" for students and undergraduates, graduate students of humanitarian and natural faculties. Innovative technological product: the plurality of existing technologies (economic, medical, educational, humanitarian, etc.) destroys the new European concept of culture and man, which were provided within the framework of the monoparadigm. The anthropological dimension of technology testifies that the latter are beginning to act as a condition for human expansion. This situation has a significant impact on the existentials of human existence. The scope of using the innovative technological product: the intensive technologization of the last decades not only provokes environmental risks and changes the state of the Earth, the natural reality of the Earth is replaced by an artificial one, which allows to conclude that the Earth is formed by a technological one.

scholarly journals Gluten-degrading bacteria: availability and applications

2021 ◽  
Author(s):  
Viia Kõiv ◽  
Tanel Tenson
Keyword(s):  
Microbial Communities ◽  
Digestive Tract ◽  
Storage Proteins ◽  
Gluten Free Diet ◽  
Natural Food ◽  
Gluten Free ◽  
Efficient Treatment ◽  
Gluten Intolerance ◽  
Degrading Bacteria ◽  
Human Digestive Tract

Abstract Gluten is a mixture of storage proteins in wheat and occurs in smaller amounts in other cereal grains. It provides favorable structure to bakery products but unfortunately causes disease conditions with increasing prevalence. In the human gastrointestinal tract, gluten is cleaved into proline and gluten rich peptides that are not degraded further. These peptides trigger immune responses that might lead to celiac disease, wheat allergy, and non-celiac gluten sensitivity. The main treatment option is a gluten-free diet. Alternatively, using enzymes or microorganisms with gluten-degrading properties might alleviate the disease. These components can be used during food production or could be introduced into the digestive tract as food supplements. In addition, natural food from the environment is known to enrich the microbial communities in gut and natural environmental microbial communities have high potential to degrade gluten. It remains to be investigated if food and environment-induced changes in the gut microbiome could contribute to the triggering of gluten-related diseases. Key points • Wheat proteins, gluten, are incompletely digested in human digestive tract leading to gluten intolerance. • The only efficient treatment of gluten intolerance is life-long gluten-free diet. • Environmental bacteria acquired together with food could be source of gluten-degrading bacteria detoxifying undigested gluten peptides.

scholarly journals Exploring the Potential of Andean Crops for the Production of Gluten-Free Muffins

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1642
Author(s):  
Diego Salazar ◽  
Mirari Arancibia ◽  
Diego R. Silva ◽  
María Elvira López-Caballero ◽  
María Pilar Montero
Keyword(s):  
Raw Material ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Oxalis Tuberosa ◽  
Overall Acceptability ◽  
Gluten Intolerance ◽  
Ipomea Batatas ◽  
Physico Chemical ◽  
Textural Parameters ◽  
And Staphylococcus Aureus

The aim of this study was to determine the potential of Andean Crop Flours (ACF) to develop muffins suitable for people with celiac disease or gluten intolerance, as these flours do not contain gluten in their composition. The physico-chemical, rheological, microbiological and sensory properties of muffins from different blends of the following ACF were evaluated: camote (Ipomea batatas), oca (Oxalis tuberosa), achira (Canna indica) and mashua (Tropaeolum tuberosum), formulated with sucrose or sucralose. Wheat muffins with sucrose were used for control purposes. The effect of 5-day storage on color, texture and microbiology was also studied. The use of ACF sharply increased the amount of total dietary fiber, while fat and protein contents were slightly lower with respect to the control. Regarding color, formulations with ACF resulted in darker products, showing an important decrease in L* and b* values while a* increased in all ACF formulations. According to their rheological properties, all doughs showed an unstructured and viscous behavior, and the mixture of camote, achira and mashua with sugar was very similar to wheat muffin. On textural parameters, there was an increasing (p < 0.0) effect on firmness and chewiness noticeable on day 5 in all samples. The resultant muffins were considered safe products due to low counts of total microorganisms, molds and yeasts and the absence of Enterobacteria and Staphylococcus aureus during storage. Muffins with ACF showed good overall acceptability, especially muffins containing sucralose, which obtained the highest score. This study showed that ACF could be used as an alternative raw material in the preparation of gluten-free muffins with good nutritional quality, thus providing a useful alternative for underused crops.

scholarly journals TEST MONITORING OF THE SPEECH COMPETENCE OF STUDENTS OF MODERN HIGHER EDUCATION INSTITUTIONS

ScienceRise ◽  
2020 ◽  
Vol 2 ◽  
pp. 52-60
Author(s):  
Valentyna Vitіuk ◽  
Nadiia Skrypnyk ◽  
Ivan Khomiak
Keyword(s):  
Higher Education ◽  
Professional Training ◽  
Higher Education Institutions ◽  
Scientific Intelligence ◽  
Educational Process ◽  
Spelling Test ◽  
Product Test ◽  
Scientific Results ◽  
And Control ◽  
Technological Product

The object of research is the process of forming the spelling competence of future teachers of the New Ukrainian School. Investigated problem. The spelling competence of students of higher education institutions as a component of linguistic and communication competence is presented in the article. The problem of the formation of linguistic and communicative competence, in particular spelling, is of particular relevance in connection with the introduction of the new edition of Ukrainian spelling. In the context of current requirements for the professional training of future specialists of the New Ukrainian School, the role of test monitoring as a form of diagnostics and control of spelling and punctuation literacy of higher education students is increasing, which allows to objectively evaluate the spelling of students’ skills, improve the organization of educational activities and in modern universities. The main scientific results. A brief overview of the history of testing use in the educational process is provided in scientific intelligence. The positive and negative factors of the introduction of testing in the process of studying the spelling material of modern Ukrainian literary language are determined. Guidelines for the development of spelling test tasks in modern Ukrainian have been made. The article proposes test tasks of closed and open forms for monitoring the spelling knowledge, abilities and skills of students of institutions of higher education after studying the topic «Letter doubling». The field of practical use of research results. The results of the study can be used by teachers of higher education who are working on the problem of formation and improvement of spelling literacy of applicants for higher education institutions, as test monitoring allows promptly checking students’ educational achievements, determining how thoroughly and correctly each student has mastered one or another spelling knowledge, skills. Innovative technological product. Test tasks of closed and open forms on the theme «Letter doubling» are developed. Scope of innovative technological product. The methodical recommendations for the development of spelling tests of modern Ukrainian language, the proposed test tasks on the subject of «Letter doubling» can be applied in the study of such subjects as «Modern Ukrainian language with a practicum», «Practice in Ukrainian spelling» for students of specialty 013 «Primary education», 014 «Secondary education», specialization «Ukrainian language and literature» of higher education institutions.

scholarly journals Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

2020 ◽  
Vol 50 (2) ◽  
pp. 232-241
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Stanislav Smirnov
Keyword(s):  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Young Patients ◽  
Diet Therapy ◽  
Biologically Active ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Protein Amino Acids ◽  
Main Components

Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity. Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance. Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product). Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

scholarly journals Comparative Analysis of the Glycemic Index of Amaranth and Other Gluten-Free Products

2019 ◽  
pp. 629-634
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Stanislav Smirnov
Keyword(s):  
Glycemic Index ◽  
Raw Materials ◽  
Type I Diabetes ◽  
Type I ◽  
Gluten Free ◽  
Colloidal Solutions ◽  
Free Products ◽  
Gluten Intolerance ◽  
Amaranth Grain ◽  
Amaranth Flour

Introduction. For patients with gluten intolerance, diet therapy is the main method of treatment. However, gluten-free diets are found lacking in many important components. Children that fail to consume neccessary nutrients or have problems with their absorption tend to be physically retarded. Gluten-free diet may increase the risk of autoimmune diseases, especially type I diabetes. Therefore, products for children with celiac diseases should be both gluten-free and have adequate bioavailability of carbohydrates. This article features the chemical composition of amaranth, the geometric structure of starch grains, and its effect on the formation of colloidal solutions. It also compares the glycemic index (GI) of amaranth with other gluten-free grains, i.e. rice, buckwheat, and corn. Study objects and methods. The research featured native amaranth grain (Amaranthus cruentus) (Mexico), puffed amaranth kernels (Mexico), and coarse granular amaranth flour (Mexico). Results and discussion. Amaranth grain contains 12.5–23% of protein, 50.7–77.0% of carbohydrates, 6.0–8.0% of lipids, 10.5–18.3% of dietary fiber, and 2.5–3.5% of minerals. The GI of amaranth and its products were compared with similar values of other glutenfree crops, namely rice, buckwheat, and corn. Amaranth grain and its products demonstrated a higher GI, if compared with other gluten-free grain raw materials. The GI of amaranth grain was 87, the GI of the puffed amaranth kernels was 101, and the GI of the coarse granular amaranth flour was 97. Amaranth starch is easy to digest, which is mainly due to the high content of amylopectin (88 to 98%), since amylopectin breaks down faster than amylose. The relatively small size of starch granules (1.5–3.0 microns) increases the attack capacity of enzymes. These properties make amaranth starch glycemic, or low-resistant, which means that amaranth is easily digested and possesses stability to retrogradation. Conclusion. The unique nutritional and functional properties of amaranth gluten-free products can significantly improve the diet of children with gluten intolerance. However, amaranth starch and its products have a high GI. Hence, it is necessary to control the percentage of these components in formulations and be careful with the selection of additional components and their impact on the total GI.

scholarly journals Detection of unlabelled gluten in meat products and gluten-free flour by PCR and ELISA methods

2021 ◽  
Vol 854 (1) ◽  
pp. 012047
Author(s):  
E V Kryuchenko ◽  
I M Chernukha ◽  
Yu A Kuzlyakina ◽  
V S Zamula
Keyword(s):  
Food Industry ◽  
Meat Products ◽  
Food Products ◽  
Meat Industry ◽  
Gluten Free ◽  
Wheat Protein ◽  
Free Products ◽  
Gluten Intolerance ◽  
The Past

Abstract Over the past decade, there has been an increase in the prevalence of gluten intolerance. Since wheat protein is widely used in the food industry, in particular in the meat industry, consumers prone to gluten intolerance should be aware of its presence in food products through the information on the label. Often, however, unintentional contamination of gluten-free products occurs. The aim of this study was to study the prevalence and level of gluten contamination of meat products and gluten-free flour used for the production of Russian-made meat products, which do not contain ingredients containing gluten. To determine gluten, PCR and ELISA methods were used. In four of the nine tested samples, gluten was found at a level exceeding 20 mg/kg.

scholarly journals Cutting forces when grinding parts from martensite aging steels with highporous abrasive, borazon and diamond wheels

ScienceRise ◽  
2021 ◽  
pp. 11-16
Author(s):  
Vladimir Lebedev ◽  
Alla Bespalova ◽  
Tatiana Chumachenko ◽  
Yevhen Omelchenko ◽  
Tatiana Nikolaieva
Keyword(s):  
Cutting Force ◽  
Cutting Forces ◽  
Grinding Wheels ◽  
Engineering Technology ◽  
Maraging Steels ◽  
Processing Modes ◽  
Scope Of Application ◽  
Scientific Results ◽  
Highly Porous ◽  
Technological Product

Object of research. The article investigates the cutting forces when grinding martensitic-aging steels with highly porous grinding wheels. The problem to be solved is the regularities of the change in the magnitude of the cutting forces when grinding maraging steels with highly porous CBN wheels. Main scientific results. The studies were performed on martensiticaging steel H8K18M14. As a result of the experiments, it was found that when grinding wheels made of materials such as electrocorundum, CBN (borazon) and diamond, a significant role is played by the values of the cutting force, which increase during processing. During the experiment it was found out: the cutting forces Py and Pz in the width of the allowable modes, which are most often used in circular and flat grinding, can reach the following values: with the structure of the wheel 26 come to values from 2.714N to 30.721 and with the structure of the wheel 40 come to values from 2.49N to 28.185N. Reducing the grain size of the wheel, let’s obtain the effect of increasing the energy costs of the grinding process, by increasing the magnitude of the cutting forces. If to compare the cutting forces that occur when grinding different wheels, it is possible to note the following: in comparison with electrocorundum wheels when using wheels with KNB cutting forces are reduced by 20-25 %, and when grinding with diamond wheels, the effect of cutting forces is reduced by 25 - 30 %. When grinding with highly porous wheels, the cutting force is 15-20 % higher than when grinding with wheels of normal porosity. The area of practical use of research results-grinding technology for maraging steels. Innovative technological product – relationship between processing modes and the magnitude of cutting forces when grinding maraging steels. Scope of application of an innovative technological product-mechanical engineering technology

Sign in / Sign up

Export Citation Format

Share Document