scholarly journals Breadsticks with enhanced nutritional value for salt-free nutrition

2019 ◽  
Vol 48 (1) ◽  
pp. 114-124 ◽  
Author(s):  
Елена Пономарева ◽  
Elena Ponomareva ◽  
Андрей Кривошеев ◽  
Andrey Krivosheev ◽  
Светлана Лукина ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Product Line ◽  
Biologically Active ◽  
Present Moment ◽  
Flax Seed ◽  
Table Salt ◽  
Plant Materials ◽  
Baked Goods ◽  
Seed Flour ◽  
Grapeseed Oil

At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.

scholarly journals The use of flour from flax seeds in the production of cake of high nutritional value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

scholarly journals Drinks based on milk whey using fruit syrup from wild plants

2021 ◽  
Vol 17 (2) ◽  
pp. 33-39
Author(s):  
T. B. Kolotiy ◽  
Z. S. Kovalenko
Keyword(s):  
Nutritional Value ◽  
Rubus Idaeus ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Wild Plants ◽  
Material Base ◽  
Viburnum Opulus ◽  
Plant Materials ◽  
Active Substances

Recently, there has been an increasing interest in whey drinks. It is possible to expand the range of whey drinks and regulate their nutritional value due to the wide use of a variety of fillers. Non-traditional local plant materials can be used as fillers. The products of processing (powders, juices, syrups) of fruits and berries are more and more widely used. The value of wild fruits, along with a pleasant taste, is determined by the content of vitamins, minerals, antioxidants and other biologically active substances that play an important role in human nutrition, regulate metabolic processes, and affect the functions of individual organs. The aim of the research is to study the effect of fruit syrups on the nutritional value of whey drinks. The fruits of the following wild plants are consid- ered as the objects: common viburnum (Viburnum opulus), cinnamon rosehip (Rosa cinnamomeal), raspberry (Rubus idaeus L.). The choice of raspberries, rose hips and viburnum as raw materials for enriching drinks is due to the high content of biologically active substances, such as vitamins C, B, E, a fairly large raw material base, environmental friendliness, and availability. The article considers the results of the use of fruit syrups obtained from rose hips, viburnum and raspberries in the preparation of whey drinks. The influence of the dosage of fruit syrups (5 %, 10 % and 15 %) on the organoleptic and physicochemical indicators of the quality of whey drinks has been established. The optimal dosages of syrups from fruits of wild plants in the preparation of whey drinks have been determined. Rosehip, viburnum and raspberry syrups have a high nutritional value, which will enrich whey drinks and give them a functional focus.

scholarly journals Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1050 ◽  
Author(s):  
Lorenzo Nissen ◽  
Alessandra Bordoni ◽  
Andrea Gianotti
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Nutritional Value ◽  
Fermented Food ◽  
Gluten Free ◽  
Hemp Seed ◽  
Baked Goods ◽  
Seed Flour ◽  
Volatile Organic ◽  
Metabolomic Approach

Hemp seed flour represents a potential ingredient for protein enrichment of gluten-free bakery products, the nutritional value of which could be further increased by fermentation with sourdough or with beneficial lactic acid bacteria strains. In this study, a metabolomic approach was used to evaluate the effect of hemp seed flour addition and sourdough fermentation on the production of flavoring and health-related volatile organic compounds (VOCs) in a gluten-free bread. Multivariate analysis of VOCs provided an in-depth description of the effects of hemp seed flour addition and sourdough fermentation on flavoring and bioactive compounds. In particular, an increased concentration of antimicrobial compounds, a larger spectrum of bioactive VOCs and a typical flavoring profile was evidenced in comparison to standard products. Furthermore, an increase of fermentation metabolites was observed in comparison to a standard dough, relating to abundances of 2-butanone-3-hydroxy, acetic acid, ethanol, and 1,4-butanediol. This study provides new insights on the evolution of flavoring and bioactive hemp seed flour constituents during sourdough fermentation, evidencing their retention in baked goods, and describes a new approach that could guide the formulation of innovative, fermented food with enhanced nutritional value.

scholarly journals THE USE FERMENTED APPLE JUICE IN THE MANUFACTURING TECHNOLOGY OF RYE-WHEAT BREAD

2019 ◽  
pp. 129-136
Author(s):  
Natalya Denysova ◽  
◽  
Alina Harkava ◽  
Nataliia Buialska ◽  
◽  
...  
Keyword(s):  
Quality Indicators ◽  
Nutritional Value ◽  
Apple Juice ◽  
Nutritive Value ◽  
Biologically Active ◽  
Wheat Bread ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Scientific Publications ◽  
Baked Goods

Urgency of the research is due to the need to increase the nutritional value of bakery products while maintaining quality and increasing the cost-effectiveness of innovations. Target setting. The growth of consumption of bakery products around the world dictates the need to develop new accelerated production technologies on the one hand, and on the other - preservation of vitamins, micro-and macro elements in products. Analysis of recent research and publications. Scientific publications show the promising introduction into the recipe of baked goods of fermented grape juice, with high content of biologically active substances that increase the nutritional value of finished products. Uninvestigated parts of general matters defining. The use of rye-wheat bakery products in the technology of other herbal additives has not been investigated, which provides for improvement of qualitative indices of products with the simultaneous enrichment of nutritive value. Setting objectives. Development of the technology of making rye and wheat bread on the fermentation of fermented apple juice, which will improve the vitality of the mineral composition of the resulting products. The statement of basic materials. The developed recipe for preparing rye-wheat bread on a spontaneous fermenting leaver with the addition of fermented apple juice in various concentrations (20, 40 and 60 g per 1 kg of flour), assessed the quality indicators of the studied samples in leaven, test semi-finished products, finished products. Conclusions and offers. The positive effect of fermented apple juice on the activity of lactic acid bacteria of rye starters of spontaneous fermentation, due to the influence of its components on the starter microbiota, leads to improved quality indicators. The optimal dosage of the additive in 40 g has been established, which ensures the maximum possible values of porosity, crumb elasticity and form-stability of rye-wheat bread.

scholarly journals Nutritional Value of Jerusalem Artichoke Tubers (Helianthus tuberosus L.) Grown in Organic System under Lithuanian and Polish Conditions

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 440
Author(s):  
Barbara Sawicka ◽  
Honorata Danilčenko ◽  
Elvyra Jariene ◽  
Dominika Skiba ◽  
Leszek Rachoń ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Field Experiments ◽  
Geographic Location ◽  
Jerusalem Artichoke ◽  
Farming System ◽  
Biologically Active ◽  
Block Method ◽  
Organic System ◽  
Organic Farming System ◽  
True Protein

The aim of the study was to assess the nutritional value of H. tuberosus tubers grown in the organic farming system in Poland and Lithuania. The work was based on field experiments carried out in 2015–2017 in Parczew (Poland) and Akademija (Lithuania). The experiments were carried out using the randomized block method in four replications. Two cultivars of Jerusalem artichoke (JA) ‘Albik’ and ‘Rubik’ were tested. After the harvest of tubers, an assessment of their quality was carried out by standard methods. Due to the relocation of JA cultivation from Central and Eastern Europe to Northeast Europe, there were changes in the chemical composition of H. tuberosus tubers. The tubers from crops in Lithuania were characterized by a lower content of inulin, crude fiber and protein, ascorbic acid, total and endogenous amino acids than in Poland, but a higher content of true protein and macroelements. Edaphic factors determined, to a greater extent than genetic factors, the nutritional value of tubers. Assessment of the influence of varietal characteristics, meteorological conditions, and geographic location on the amount of biologically active compounds in JA will allow growers and consumers to choose the most suitable cultivars.

scholarly journals Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 2791
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz ◽  
Marek Gancarz
Keyword(s):  
Physical Properties ◽  
Nutritional Value ◽  
Negative Impact ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Negative Effects ◽  
Plant Materials ◽  
Texture Profile ◽  
Fresh Plant Material ◽  
Extruded Products

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

Hemodynamic control using models of electroacoustic signals of an oxygenated neuron

2021 ◽  
Vol 21 (3) ◽  
pp. 50-54
Author(s):  
B.G. Tsugkiev ◽  
◽  
L.Ch. Gagieva ◽  
T.V. Tsugkieva ◽  
M.M. Chegaev ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Growing Season ◽  
Comparative Assessment ◽  
Biologically Active ◽  
Onobrychis Viciifolia ◽  
Iron Copper ◽  
Calcium Phosphorus ◽  
Active Substances

The paper presents a comparative assessment of the nutritional value depending on the phenological phase of Onobrychis viciifolia Scop., as well as the determination of the regularity of the accumulation of biologically active substances and heavy metals in the herb of the species. The yield of green mass of plants was determined. From each hectare of sowing, 9,7 centners of protein can be obtained; the yield of fiber is 13 centners, BEV is 22,9 centners, fat is 1,6 centners, ash is 4 centners and carotene is 13.0 kg. Depending on the growing season, the chemical composition in the grass of Onobrychis viciifolia changes. The content of calcium, phosphorus increases, and the presence of iron, copper, cobalt, zinc, manganese and molybdenum and amino acids decreases.

Nutritional Value of Plant Materials

1953 ◽  
Vol 49 (2) ◽  
pp. 231-243 ◽  
Author(s):  
M. O. Schultze
Keyword(s):  
Nutritional Value ◽  
Plant Materials

scholarly journals Usage of Mushrooms in Culinary and Medicinal Purposes

2022 ◽  
Vol 6 (1) ◽  
pp. 01-07
Author(s):  
Mohammad Azizur Rahman ◽  
Tawhidur Rahman ◽  
Moshiur Rahman ◽  
Mirza Arif
Keyword(s):  
Nutritional Value ◽  
Radical Scavenging ◽  
Modern Medicine ◽  
Free Radical Scavenging ◽  
Biologically Active ◽  
Current Status ◽  
The World ◽  
Future Aspect ◽  
History Of ◽  
Distinct Role

The present article reviews the history of mushroom uses in culinary, food and medicinal values; current status and future aspect of mushroom research. Mushrooms contain biologically active polysaccharides, lipid and proteins in fruit bodies, each of them has a distinct role in health as either nutritional value or medicinal elements. Immunostimulating polysaccharides found in mushrooms, are most important for modern medicine. Several of the mushroom biomolecules have undergone phase I, II, and III clinical trials and are used extensively and successfully throughout the world for the treatment of various cancers and other diseases. Medicinal functions played by the mushrooms include antitumor, antibacterial, antioxidant, antiparasitic, antidiabetic, detoxification, cardiovascular, antihypercholesterolemia, antiviral, antifungal, hepatoprotective, immunomodulating and free radical scavenging. The present review draws attention to nutritional and medicinal importance of mushroom as well as the problems and opportunity in the future development of mushroom research.

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