Syrups in Sugar Confectionery Products of High Nutritional Value

Confectionery products of high nutritional value are affordable and rich in vitamins and minerals. Their development requires new raw materials with a high physiological value, which would be available on the local consumer market. Vegetable syrups can be used in sugar confectionery products, especially if they are fortified with vitamins and minerals. The present research proves the expediency of using fortified syrups in the production of sugar glasses. This type of caramel has a high energy value but no biologically valuable substances in the composition. Therefore, fortified syrups increase the biological value of the product. The study featured samples of sugar glasses with syrups fortified with rosehip, sea buckthorn, lemongrass, and cranberries. The paper describes their nutritional value, as well as the therapeutic and prophylactic properties of the syrups. It also contains data on the sensory quality, physic-chemical parameters, and the nutritional value.

Download Full-text

POSSIBILITIES OF USING NON-TRADITIONAL TYPES OF FLOUR IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL ◽

10.31563/2308-9644-2020-35-1-83-93 ◽

2020 ◽

Vol 35 (1) ◽

pp. 83-93

Author(s):

A.A. Imaeva ◽

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Scientific Work ◽

Gluten Free ◽

Chemical Parameters ◽

Corn Flour ◽

Free Products ◽

Confectionery Products ◽

Physical And Chemical

During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of flour and their impact on the technological properties of wheat flour indicate the possibility and feasibility of their use as an additive in the baking and confectionery industry to increase the nutritional value of finished products and possibly give them preventive properties.

Download Full-text

Instant cereals enriched with carboxylates

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i2.13.11628 ◽

2018 ◽

Vol 7 (2.13) ◽

pp. 140

Author(s):

D A. Shaimerdenova ◽

Zh M. Chakanova ◽

M Zh. Sultanova ◽

A Yu. Borovsky P. R ◽

Shaimerdenova . ◽

...

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Cereal Products ◽

Biological Value

The article presents the developed technology for obtaining cereal products of rapid cooking with increased nutritional value, enriched with micronutrients, for which wheat, rice, corn and buckwheat served as raw materials. The food and biological value of the obtained instant cereals is studied, as well as the study of the effect of micronutrients-carboxylates of food acids on technological, food and consumer indices. As a result of the research, 4 prescriptions were chosen with the highest growth of micro and microelements.

Download Full-text

Development of technology for macaroni products based on flour of grain crops and ion-zoned water

Eastern-European Journal of Enterprise Technologies ◽

10.15587/1729-4061.2021.225001 ◽

2021 ◽

Vol 1 (11 (109)) ◽

pp. 51-60

Author(s):

Meruyet Baiysbayeva ◽

Galiya Iskakova ◽

Assel Izembayeva ◽

Nurgul Batyrbayeva ◽

Fatima Dikhanbayeva ◽

...

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Food Additives ◽

Ion Concentration ◽

Corn Flour ◽

Biological Value ◽

Concentration Of Ions ◽

Amaranth Flour ◽

Positive Effect

The nutritional value of food is one of the most important factors that determine the health of the population. In the macaroni market, dietary and functional products, fortified macaroni products and products of high nutritional value occupy a small segment that does not exceed 1 %. In this regard, the development of an assortment of pasta with increased nutritional value, with a directionally changed chemical composition, is relevant. In the pasta industry, an increase in the nutritional and biological value of products is achieved through the introduction of non-traditional types of raw materials and special food additives into the recipe. To reduce the deteriorating effect of corn and amaranth flour on the pasta properties of flour from durum wheat, ionized water was used with a concentration of ions of 1,000, 2,000, 3,000, 4,000 units/cm3 and ozone of 2 mg/l. It was found that ionized water has a positive effect on the properties of gluten and the quality of pasta with the addition of corn and amaranth flour. It was determined that the best quality of pasta is achieved when using ionized water with an ion concentration of 3,000 units/cm3 and ozone 2 mg/l and at dosages of amaranth flour 17.5 %, corn flour – 20 % to pasta flour. Summing up the results of the experimental study, the amount of prescription components for the production of pasta with high nutritional and biological value was optimized

Download Full-text

Zephyr: original Russian confectionery product

10.24108/preprints-3112174 ◽

2021 ◽

Author(s):

Irina Belova ◽

Oksana Rudenko ◽

Nikolay Kondratiev ◽

Maksim Osipov ◽

Mikhail Lavrukhin

Keyword(s):

Heavy Metals ◽

Capillary Electrophoresis ◽

Mass Fraction ◽

Nutritional Value ◽

Raw Materials ◽

Confectionery Products ◽

The Russian Federation ◽

Retail Chains ◽

Macro And Micronutrients ◽

Confectionery Product

Zephyr is one of the most favorite sweets in Russia: tender and airy. So, in 2017, the share of zephyr accounted for 23.5% in the segment of sugary confectionery products in Russia, which in physical terms amounted to 251.5 thousand tons. Its popularity among consumers is facilitated by the fact that natural fruit raw materials are used in the manufacture of zephyr. The modern industrial technology of zephyr is developed on the basis of folk recipes for pastila, which was made from apples and honey as a way of preserving apples. Zephyr is a pastila type confectionery of a foamy structure, the mass fraction of fruit raw materials in which is not less than 11%, the density is not more than 0.6 g / cm3. The use of a large amount of fruit raw materials in zephyr increases the nutritional value and enriches it with macro- and micronutrients. Pectin gives additional beneficial properties to zephyr, since it is able to bind heavy metals and radionuclides. The mass fraction of pectin in zephyr is in the range from 3% to 9%, which turns zephyr into a source of dietary fiber. To preserve the unique Russian dessert, the Research Institute of the Confectionery Industry has developed a method for determining the mass fraction of fruit raw materials in pastila products based on the ratio of the mass fraction of organic acids and macronutrients, the values of which are determined using the method of capillary electrophoresis. 34 samples of zephyr presented in the retail chains of the Russian Federation were studied for compliance with the requirements of the state standard for the content of fruit raw materials. High content of fruit raw materials from 11 to 60% was confirmed for most samples.

Download Full-text

Technology of Natural Biocorrectors from Seafood Processing Waste

E3S Web of Conferences ◽

10.1051/e3sconf/202132001008 ◽

2021 ◽

Vol 320 ◽

pp. 01008

Author(s):

V.D. Bogdanov ◽

A.A. Simdyankin ◽

A.V. Pankina

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Biologically Active ◽

Raw Material ◽

Chemical Components ◽

Animal Products ◽

Biological Value ◽

Dry Food ◽

Composition Structure ◽

Seafood Processing

Biocorrectors are dry concentrates from natural raw sources with high nutritional value due to the high content of important chemical components of food, including essential, minor, and biologically active nutrients. The raw material for the production of natural biocorrectors can be waste from cutting the fish and animal products. It is promising to use the skin of an octopus, the weight of which during cutting is up to 37% of the weight of raw materials, Pacific herring milt, which is formed during cutting in an amount of up to 12.4% of the weight of raw materials, and bivalve mantle mollusk of Primorsky scallop, accounting for about 10% of its mass. The goal of the research is to obtain dry food concentrates from seafood waste that exhibit functional properties. To preserve and form the specific properties of finished products, namely high biological value, digestibility, organoleptic indicators of concentrates, low-processing temperatures (cryotechnology) were used, which maximally preserved the composition, structure and other natural properties of raw materials. The dry seafood concentrates obtained by cryogenic technology exhibit high functionality and can be used as biocorrectors of food in order to impart high nutritional and biological value to it due to the balance of microand macronutrients.

Download Full-text

USE OF FUNCTIONAL RAW MATERIALS IN THE PRODUCTION OF JELLY MARMALADE

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.14 ◽

2019 ◽

Author(s):

Э.Н. Крылова ◽

Т.В. Савенкова ◽

Н.Б. Кондратьев ◽

Н.В. Линовская ◽

Е.Н. Маврина

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Gelling Agent ◽

Dietary Fibers ◽

Molding Process ◽

Biological Value ◽

Optimal Ratio ◽

Quality Of Products ◽

Reducing Substances

Разработана технология получения желейного мармелада повышенной биологической ценности с использованием пищевых волокон. В качестве объекта исследований выбран желейный мармелад как имеющий низкую пищевую ценность, большое до 70 количество углеводов. Для обогащения изделия использовали растворимые пищевые волокна олигосахариды в виде препарата инулина в количестве 6 по массе выхода, что соответствует характеристике изделия с высоким содержанием пищевых волокон согласно ТР ТС 022/2011. В качестве студнеобразователя использован желатин в количестве 7 к желейной массе. Определено оптимальное соотношение сахара и патоки 2 : 1 соответственно. Установлено, что при добавлении инулина в количестве 6 повышается вязкость желейной массы на 0,7 Па с, что не затрудняет процесс формования количество редуцирующих веществ увеличивается на 0,4, что не ухудшает качества изделий. Доказана возможность использования препарата инулина для обогащения желейного мармелада пищевыми волокнами и получения изделий функциональной направленности. The technology of obtaining jelly marmalade of increased biological value using dietary fibers has been developed. As an object of research, jelly marmalade was chosen as having a low nutritional value and a large amount of carbohydrates up to 70. For the enrichment of the product, soluble dietary fibers oligosaccharides in the form of the preparation of inulin were used, in the amount of 6 by weight of the yield, which corresponds to the characteristics of the product with a high content of dietary fibers according to TR CU 022/2011. Gelatin in the amount of 7 of the jelly mass was used as a gelling agent. The optimal ratio of sugar and molasses 2 : 1, respectively, determined. It was found that the addition of insulin in an amount of 6 increases the viscosity of the jelly mass by 0,7 Pa s, which does not complicate the molding process. Also, the number of reducing substances increases by 0,4, which does not worsen the quality of products. The possibility of using the preparation of inulin for the enrichment of jelly marmalade by dietary fibers and the production of functional products has been substantiated.

Download Full-text

Use of non-traditional type of flour in the production of flour-based culinary products

10.33920/igt-01-2012-02 ◽

2020 ◽

pp. 10-14

Author(s):

A.T. Vasyukova ◽

A.E. Alekseev ◽

A.V. Moshkin ◽

S.V. Egorova ◽

V.G. Kulakov

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Rice Flour ◽

Gluten Free ◽

Structure And Properties ◽

Free Products ◽

Functional Additives ◽

Confectionery Products ◽

Technical Specifications ◽

Main Components

This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

Download Full-text

ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD

EUREKA Life Sciences ◽

10.21303/2504-5695.2017.00371 ◽

2017 ◽

Vol 4 ◽

pp. 3-9 ◽

Cited By ~ 2

Author(s):

Nadya Dzyuba ◽

Liudmyla Valevskaya ◽

Vita Atanasova ◽

Alena Sokolovskaya

Keyword(s):

Vitamin C ◽

Protein Content ◽

Fermented Milk ◽

Storage Life ◽

Chemical Parameters ◽

Consumer Market ◽

Biological Value ◽

Physical Chemical ◽

Hierarchic Structure ◽

Organoleptic Parameters

Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need. Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage. The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С.

Download Full-text

СOMPARATIVE EVALUATION OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE CHIA SEEDS (SALVIA HISPANICA L.) AND THE CLARY SAGE SEEDS (SALVIA SCLAREA L.) USING FOOD COMBINATORICS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.6 ◽

2018 ◽

Author(s):

Д.В. КУЗНЕЦОВА ◽

Е.В. КИРЯЧЕВА ◽

Л.А. НАДТОЧИЙ ◽

Т.Ю. БУРМАГИНА

Keyword(s):

Dietary Fiber ◽

Nutritional Value ◽

Raw Materials ◽

Chemical Compositions ◽

Salvia Hispanica ◽

Biological Value ◽

Plant Raw Materials ◽

Salvia Sclarea ◽

Physico Chemical ◽

Salvia Hispanica L

Проведен сравнительный анализ физико-химических составов семян шалфея испанского (Salvia hispanica L.) (ШИ) и шалфея мускатного (Salvia sclarea L.) (ШМ). Для оценки пищевой и биологической ценности исследованного растительного сырья использованы методы пищевой комбинаторики. Определены показатели биологической ценности белковой и липидной составляющих образцов семян шалфея. Рассчитана степень удовлетворения потребности взрослого человека в минеральных веществах и пищевых волокнах при потреблении 15 г (рекомендуемая норма) семян шалфея. Установлено, что показатель биологической ценности белковой составляющей cемян ШИ несколько выше аналогичного показателя семян ШМ, однако по показателю пищевой ценности семена ШМ превосходят семена ШИ. Семена ШИ содержат значительное количество пищевых волокон, востребованных в рецептурах функциональных продуктов. Результаты исследования могут быть использованы при проектировании многокомпонентных продуктов питания с заданными свойствами. Comparative analysis of the physico-chemical compositions of the сhia (С) seeds (Salvia hispanica L.) and the clary sage (CS) seeds (Salvia sclarea L.) was carried out. The food combinatorics methods were used to assess the nutritional and biological value of the studied plant raw materials. The indicators of the biological value of protein and lipid constituents of samples of sage seeds were determined. The degree of human satisfaction in mineral substances and dietary fiber was calculated at the use of 15 g (recommended rate) seed sage. It was established that the indicator of biological value of the protein component of С is slightly higher than the same indicator of CS seeds, but in terms of nutritional value CS seeds exceed С seeds. Сhia seeds contain a significant amount of dietary fiber in demand in the formulations of functional products. The results of the study can be used in the design of multicomponent foods with specified properties.

Download Full-text

THEORETICAL ASPECTS OF THE DEVELOPMENT OF NEW TYPES OF CONFECTIONERY PRODUCTS OF INCREASED NUTRITIONAL VALUE AND DIRECTED EFFICIENCY

Food Industry: Science and Technology ◽

10.47612/2073-4794-2021-14-2(52)-46-59 ◽

2021 ◽

Vol 14 (2(52)) ◽

pp. 46-59

Author(s):

Ksеnia Nikolaevna Gershonchik ◽

Valentina Nikolaevna Babodey ◽

Tatsiana Vyacheslavovna Shugaeva ◽

Svetlana Nikolaevna Vislouhova ◽

Svetlana Evgenievna Tomashevich

Keyword(s):

Wheat Flour ◽

Proteolytic Enzyme ◽

Nutritional Value ◽

Jerusalem Artichoke ◽

Technological Properties ◽

Biological Value ◽

Confectionery Products ◽

Fundamental Research ◽

Optimal Quantity

The article presents the main results of fundamental research carried out by specialists of the group for the confectionery industry of the technology confectionery and oil and fat products department in 2008–2020. The chemical composition and technological properties of soluble fibers — inulin and oligofructose, as well as the source of inulin — Jerusalem artichoke, have been studied, their optimal dosages in the manufacture of zephyr have been determined, allowing to achieve technological effects and enrich the finished product with food fibers. Studied the composition of the linen cake and its influence on the quality of biscuits. The optimal dosages of linen cake have been established to increase the nutritional and biological value of the biscuits. The possibility of using durum wheat flour in the manufacture of biscuits has been studied. Influence of proteolytic enzyme, sugar and fat on protein proteolysis in confectionary dough for production of soluble biscuits is studied. It is defined that sugar and fat reduce speed of protein proteolysis, at that sugar has more inactivate ability. Optimal quantity of proteolytic enzyme is 0,15 % to mass of wheat flour. The rheological properties of syrups based on sweeteners for muesli bars have been investigated. Established the ratio of maltitol and maltitol syrup in the recipe for muesli bars for diabetic nutrition.

Download Full-text