MARKETING STUDIES OF CONSUMPTION PREFERENCES AT DEVELOPING DIETARY PRODUCTS

Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17 % of respondents consume bread without gluten; 13 % give preference to products, including nutrients; 10 % by iodine-containing bread; 7 % and 6 % of questioned give preference to bread with a content of soya and entersorbents. It has been established, that bread with a content of carotene and lecithin is not widely demanded among respondents as 3 % for each one. Studies of % of preferences by flour types in the bread composition allowed to make conclusions that 19 and 17 % of respondents give preference to corn and buckwheat flour due to a higher content of healthy substances, it is also an important advantage that these flour types don’t contain cellulose complexes, present in the composition of wheat and barley flour, preferred by 14 and 11 % of questioned, respectively. It has been established by the experimental way, that 20 % of questioned persons feel a lack of bread with an increased content of protein at the market. 15, 12 and 10 % of respondents want widening the assortment of bread with an increased content of macroelements, vitamins and microelements. 13 and 10 % of questioned feel a lack at the market in such physiological-functional ingredients as polyunsaturated fatty acids and products of gluten-free flour. 8 % of respondents want to see in the retail network products with a content of dietary fiber and antioxidants. 9 % feel a lack of bread with a content of probiotics, 3 % of oligosaccharides. Based on the obtained results, there have been determined consumption advantages: a modern consumer gives preference to products with the improved content, usual organoleptic parameters, long storage term, low price. He/she is guided by the following criteria at buying bread: food value, caloric value, prophylactic properties.

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Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽

10.29141/2500-1922-2019-4-4-2 ◽

2019 ◽

Vol 4 (4) ◽

pp. 14-22

Author(s):

Olesya Sergeevna ◽

Adelya Bekesheva

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Raw Materials ◽

Silver Carp ◽

Essential Amino Acids ◽

Development Stage ◽

Roll Forming ◽

Fish Gelatin ◽

Organoleptic Characteristics ◽

Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

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Chlorella vulgaris as a Source of Essential Fatty Acids and Micronutrients: A Brief Commentary

The Open Plant Science Journal ◽

10.2174/1874294701710010092 ◽

2017 ◽

Vol 10 (1) ◽

pp. 92-99 ◽

Cited By ~ 3

Author(s):

Hércules Rezende Freitas

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Culture Medium ◽

Essential Fatty Acids ◽

Total Lipid Content ◽

Dietary Quality ◽

Negative Effects ◽

Algae Biomass ◽

Dietary Consumption ◽

Acid Consumption

Polyunsaturated fatty acids (PUFAs) comprise about 35-40% of the total lipid content from green algaeChlorella, reaching up to 24% linoleic acid and 27% α-linolenic acid inC. vulgaris. Also, microalgae nutrient composition may be modulated by changes in the culture medium, increasing fatty acid and microelement concentrations in the algae biomass. PUFAs, such as α-linolenic (n-3) and linoleic (n-6) acids, as well as its derivatives, are considered essential for dietary consumption, and their ability to regulate body chemistry has been recently explored in depth. A balanced fatty acid consumption is shown to counteract the negative effects of western diets, such as chronic inflammation and glucose intolerance. In this brief commentary, technological and practical uses ofC. vulgarisare explored as means to improve dietary quality and, ultimately, human health.

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Enrichment of gluten-free tarhana with buckwheat flour

International Journal of Food Sciences and Nutrition ◽

10.1080/09637480802112546 ◽

2009 ◽

Vol 60 (sup4) ◽

pp. 1-8 ◽

Cited By ~ 12

Author(s):

Nermin Bilgiçli

Keyword(s):

Gluten Free ◽

Buckwheat Flour

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Functional ingredients in baking

FOOD RESOURCES ◽

10.31073/foodresources2021-16-13 ◽

2021 ◽

Vol 9 (16) ◽

pp. 135-143

Author(s):

Oksana Naumenko ◽

◽

Tetiana Polonska ◽

Inna Hetman ◽

◽

...

Keyword(s):

Fatty Acids ◽

Biologically Active ◽

Functional Health ◽

Bakery Products ◽

Functional Ingredients ◽

Human Needs ◽

Healthy Nutrition ◽

Fiber Protein ◽

Analytical Review ◽

Active Substances

An important issue today is using functional ingredients in the field of healthy nutrition. The aim of the work is to compile an analytical review of using the functional ingredients in the technology of bread and bakery products. Bread can be considered a promising product for the enrichment with essential ingredients due to the fact that it is commonly used and affordable. Providing products with the desired functional properties can be done by targeted optimization of their chemical composition, the use of new materials, dietary supplements and functional ingredients. Numerous studies have shown a sharp increase in human needs for functional ingredients provision of the population with micronutrients. Traditionally, for the enrichment of food – especially bread – use valuable biologically active substances, including vitamins-antioxidants (A, E, C and β-carotene), which prevent lipid peroxidation and accumulation of free radicals, polyunsaturated fatty acids, food fiber, protein isolates and partially defatted flour. The results of the analytical review. Analysis and generalization of literature sources on the use of functional ingredients in bread technology has identified the main areas of their use – the use of sugar substitutes, enrichment of products with proteins and dietary fiber, the use of oils containing ῳ-3, ῳ-6 fatty acids. The obtained data can be used to expand a new range of bakery products and improve existing technologies for the production of functional, health, therapeutic and dietary products for different groups.

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Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch

Quality Assurance and Safety of Crops & Foods ◽

10.3920/qas2015.0597 ◽

2016 ◽

Vol 8 (1) ◽

pp. 117-128 ◽

Cited By ~ 2

Author(s):

O. Yildiz ◽

B. Bulut

Keyword(s):

Potato Starch ◽

Gluten Free ◽

Buckwheat Flour

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Cyclodextrin in starchy foods

Acta Alimentaria ◽

10.1556/066.2021.00051 ◽

2021 ◽

Author(s):

É. Fenyvesi ◽

L. Szente

Keyword(s):

Fatty Acids ◽

Food Industry ◽

Glycaemic Index ◽

Structural Transformations ◽

Starch Metabolism ◽

Bioactive Components ◽

Functional Ingredients ◽

Slowing Down ◽

High Carbohydrate ◽

Starchy Foods

AbstractCyclodextrins are widely used in various fields including food industry. In this review, their role in high carbohydrate-containing, starchy foods are reviewed and discussed. Both the effects as functional ingredients affecting the structural properties of starch and as active ingredients slowing down starch digestion and, as a consequence, decreasing the glycaemic index of starchy foods are overviewed without considering the traditional applications as carriers and stabilisers of aroma and flavour, essential oils, polyunsaturated fatty acids, and other bioactive components to enrich foods, even if they are carbohydrate foods. The effect on starch metabolism is explained by the structural transformations caused by cyclodextrins on starch amylose and amylopectin. Several examples are shown how the technological and sensorial properties of bread, rice products, pasta, and other starchy foods are modified by cyclodextrin supplementation, and how the digestibility is changed resulting in reduced glycaemic and insulinaemic effects.

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