Mixing Unit for Production of Flour Baking Mixes with High Protein Content

Introduction. Semi-finished products help food industry enterprises to meet the population’s need for high-quality and nutritious foods. Popular semi-products are loose mixes enriched with vitamins, minerals, and biologically active substances. The world is currently experiencing a shortage of food protein, and its deficiency is likely to continue in the coming decades. Therefore, loose high-protein baking mixes are one of the promising directions of healthy nutrition industry. Multicomponency of such mixes makes it possible to balance their composition and develop products that have a useful comprehensive effect on the human body and strengthen protective functions. Study objects and methods. In order to ensure a balanced composition of mixes and high-quality food production, the authors propose a new design of a continuous action vibration mixer. Experimental and industrial tests were carried out as part of a technological line for production of baking mixes with increased protein content. Trials included idling and serviceability check under load, quality tests of the obtained high-protein baking mix, as well as vibration and noise level tests. The tests provided the following rational operation parameters: amplitude of vibration A = 0.0045 m; angle of vibration β = 45°; frequency of vibration f = 33.33 Hz; number of revolutions n = 4; diameter of perforations d = 0.007 m. Biological value was determined according to the results of amino-acid analysis. Results and discussion. The new mixing unit had the average value of the non-uniformity coefficient Vc = 6.86%, which indicated the high quality of the obtained high-protein baking mixes. The biological value of the finished food product showed a higher nutritional value than in the control sample. Conclusions. The new vibration type mixing unit made it possible to obtain baking mixes of specified quality at the ratio of mixed components 1:60. This simple but reliable device had relatively low material and energy costs.

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Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽

10.29141/2500-1922-2020-5-4-5 ◽

2020 ◽

Vol 5 (4) ◽

pp. 33-37

Author(s):

Vladislav Tiunov ◽

Olga Chugunova ◽

Aleksandr Arisov

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Food Additives ◽

Control Sample ◽

Food Products ◽

Biologically Active ◽

Optimal Dosage ◽

Soya Flour ◽

Complete Replacement ◽

Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

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RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

Progress on Chemistry and application of Chitin and its Derivatives ◽

10.15259/pcacd.23.011 ◽

2018 ◽

Vol XXIII ◽

pp. 114-119

Author(s):

Elena E. Kuprina ◽

Elena I. Kiprushkina ◽

Irina A. Shestopalova ◽

Anastasiya N. Yakkola ◽

Andrey N. Manuylov ◽

...

Keyword(s):

Rheological Properties ◽

Functional Foods ◽

Food Additives ◽

Food Product ◽

Nutritional Supplement ◽

Food Supplement ◽

Biologically Active ◽

Biological Value ◽

Fish Meat ◽

Minced Fish

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.

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Production of a high-nutritional-value functional food, the Update1 bread, with the supplementation of the wheat flour with high-protein-content raw food materials

Acta Universitatis Sapientiae Alimentaria ◽

10.1515/ausal-2017-0003 ◽

2017 ◽

Vol 10 (1) ◽

pp. 36-60 ◽

Cited By ~ 2

Author(s):

J. Csapó ◽

N. Schobert

Keyword(s):

Amino Acid ◽

Protein Content ◽

Wheat Flour ◽

Functional Food ◽

Essential Amino Acid ◽

Food Product ◽

Functional Health ◽

Maillard Reaction Products ◽

Reaction Products ◽

Biological Value

AbstractDuring our research, we added extracted soya bean meal, egg-white powder, gluten, wheat sourdough, and bamboo fibre to wheat flour in order to increase the quantity of the essential amino acid and the biological value of the wheat protein, producing such a functional, health-protecting, health-preservative food product which is suitable to satisfy the essential amino acid requirements of humans, assuming normal nutrition. Furthermore, we could produce such a food, which, on the one hand, was suitable to confine or prevent the essential amino acid’s malnutrition symptoms, while, on the other hand, when applied alone, to meet the consumers’ needs. During our work, we determined the protein content and amino acid composition of the wheat flour, of the additives used in bread baking, and in the bread both baked with supplementation (Update1 bread) and without supplementation (normal bread), as well as the quantity of the Maillard reaction products (hydroxymethylfurfural). We calculated the biological value of the protein of different breads and evaluated the sensory characteristics of the produced functional food and the fortified bread, supplemented with high essential-amino-acid-containing additives.

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Scientific approaches to the application of red-and-white cows milk in the production of combined composition soft cheeses

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2021-1-146-154 ◽

2021 ◽

Vol 83 (1) ◽

pp. 146-154

Author(s):

A. A. Derkanosova ◽

E. E. Kurchaeva ◽

A. V. Vostroilov ◽

E. V. Bazhenova ◽

Y. A. Popova ◽

...

Keyword(s):

Dietary Fiber ◽

Mass Fraction ◽

Food Product ◽

Biologically Active ◽

Biological Value ◽

Chickpea Flour ◽

Functional Value ◽

Soft Cheese ◽

Scientific Substantiation ◽

Almost All

The demand for natural products is constantly growing in the current environmental situation. This encourages manufacturers to increase the production of these goods. However, almost all branches of the food industry use nowadays a large number of biologically active additives, mainly of synthetic origin. In this regard, the introduction of natural vegetable supplements in the composition of a traditional food product will contribute not only to an increase in the nutritional and biological value of the product, but also to expand the range of healthy food products. The possibility of using dietary fiber from root crops of scorzonera, immobilized on biopolymers, and chickpea flour obtained from chickpea beans bioactivated by germination in the amount of 5% and 15%, respectively, was studied in the work. Scientific substantiation of the effectiveness of the use of vegetable filler in the production of combined soft cheese was given. The cheese product produced has a mass fraction of fat in dry matter of 4.5%, a mass fraction of moisture not more than 64%, a mass fraction of salt not more than 2.0%. The use of dietary fiber as a food additive in cheese production gives the product a functional value. Dietary fiber, introduced in an amount of 5.0%, increases the yield of the finished product by 11-11.5%. Thus, applying the proposed technology for the production of a soft cheese product, it becomes possible to solve a number of technological, environmental and economic problems, including an increase in the nutritional value of a soft cheese product, due to enrichment with dietary fiber, macro- and micronutrients, as well as an increase in the biological value of the developed product by balancing the amino acid composition

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A new formulation of pet’s food product using by-Products from commercial tuna cannery : Physicochemical caracterization, and DLC determination

10.21203/rs.3.rs-56389/v1 ◽

2020 ◽

Author(s):

Aida Karray ◽

Amei Ktata ◽

Adel Sayari

Keyword(s):

Protein Content ◽

Animal Feed ◽

Food Product ◽

Rice Flour ◽

Carbohydrate Content ◽

High Protein ◽

High Protein Content ◽

New Formulation ◽

Principal Energy

Abstract Background : Tunisia has natural resources favorable to fishing with a coastline that extends for a total length of 1,300 kilometres. The large quantities processed show that tuna canneries generate an important amounts of discarded high quality species. These wastes are, of course, problems, but they also offer excellent opportunities for biotechnological exploitation. The disposal of these wastes has always been expansive and has often a harmful impact on the environment, but thanks to the evolution of techniques and the development of markets, it is now possible to transform this waste stream into useful and marketable products. Results: In the present work, we focused primary on the characterization of the red muscles of a tuna cannery for inclusion in the formulation of young dog’s wet food. The composition of these co-products indicates a high protein content (80%), and a moderate fat and mineral content (11% and 8%, respectively). Nevertheless, the carbohydrate content in the red muscles of this fish remains low (2%). To increase the carbohydrate content whish constitute the principal energy source and fiber proportion to improve product digestibility by the animals, cereals (maize flour and rice flour) were used. Four formulae were tested, using the same manufacturing process. thA physicochemical study of the finished products was carried out and the Limit Date of Consumption was determined and estimated to 3 years and 3 months. Microbiological analyses were carried out to ensure the safety of the finished product and the results showed the absence of pathogens and the compliance of the product with current standards. Conclusion: Thanks to their high protein content, tuna discarded products represent an important source for the development of a new animal feed product, including the young dog.

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Waste to Wealth for the Edible Bird Nest Industry

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.754-755.990 ◽

2015 ◽

Vol 754-755 ◽

pp. 990-997 ◽

Cited By ~ 2

Author(s):

Zainab Hamzah ◽

Sarojini Jeyaraman ◽

Othman Hashim ◽

Kamarudin Hussin

Keyword(s):

Protein Content ◽

Value Added ◽

Food Product ◽

High Protein ◽

Health Food ◽

High Protein Content ◽

Bird Nest ◽

A Value ◽

Good Potential ◽

Nitrite Nitrate

Edible bird nest (EBN) is a product obtained from the salivary excretion of different species of swiftlets during the breeding season. It is an expensive health food product. The raw EBN needs intensive cleaning before it can be consumed. Currently, EBN is increasingly used in cosmetic products. The cleaning procedure generally produced about 30 % (w/w) of waste. To date, there is no work conducted to study the composition of the waste recovered from the cleaning process and converting the waste into useful downstream products. Therefore, the aim of this study is to determine the composition of the EBN wastes and to formulate a value added facial cream product from the EBN waste. EBN waste (residues) was collected from the cleaning water of EBN samples from the swiftlet species Aerodramusfuciphagus using the centrifugation method. The chemical composition of the EBN waste (residues) was analyzed qualitatively using the FTIR technique. Similarly, the different grades of processed EBN samples (2A, 3A, 4A, 5A and biscuit white) from the swiftlet species Aerodramusfuciphagus were quantitatively analyzed using the elemental analyzer. The residual EBN showed high protein content (47.33±3.09 %) and carbohydrate content of 2.4±0.37 %. Interestingly, nitrite, nitrate and lead were not present in the EBN waste. Thus, EBN waste is considered safe to formulate a facial cream. The collagen content in EBN is good as an anti-aging beauty cream. Since the EBN is a very expensive product, the residual EBN waste has good potential to formulate a value added product without any loss in its nutritional health benefits to achieve a similar effect as EBN. The high protein content retained in EBN waste makes the wash off water from EBN washings a suitable nutrient – rich component for the formulation of health and beauty products.

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Komposit Rumput Laut Dan Surimi Lele Terhadap Mutu Bakso

Jurnal Ilmiah Ecosystem ◽

10.35965/eco.v21i3.1255 ◽

2021 ◽

Vol 21 (3) ◽

pp. 561-571

Author(s):

Abdul Halik ◽

Fatmawati Fatmawati ◽

Saiman Sutanto ◽

Suriana Laga ◽

Ramdanis Ramdanis

Keyword(s):

Protein Content ◽

Food Product ◽

Product Diversification ◽

Total Production ◽

Average Value ◽

Organoleptic Test ◽

Processing Strategies ◽

Randomized Design ◽

Hedonic Scale ◽

Eucheuma Cottonii

Produksi rumput laut (Eucheuma cottonii) di Sulawesi Selatan meningkat signifikan dan berkontribusi terhadap total produksi di Indonesia. Namun peningkatan produksi belum dimanfaatkan secara maksimal khususnya pada bidang pangan. Fakta ini sangat berkaitan dengan strategi dalam pengololahan pasca panen. Salah satu strategi pengolahan diversifikasi produk pangan yakni membuat bakso dengan surimi ikan lele. Tujuan penelitian untuk menganalisis pengaruh komposit surimi ikan lele (Clarias) dan bubur rumput laut (Eucheuma cottonii), terhadap mutu bakso. Metode penelitian eksperimen, yang menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor dan empat perlakuan, yaitu: faktor A sebagai perlakuan persentase bubur rumput laut (30%, 20%, 10%, dan 0%), sedangkan faktor B sebagai perlakuan persentase surimi lele (45%, 55%, 65%, dan 75%) dengan tiga kali ulangan. Parameter penelitian kadar protein, dan (uji sensorik dengan skalah hedonik) terhadap warna, aroma, tekstur, dan citarasa. Hasil penelitian diperoleh kandar protein bakso terendah 13,02% dan tertinggi 19,95% sehingga semua perlakuan memenuhi Syarat Mutu Bakso Ikan SNI No. 01-3818:2014. Sedangakan perlakuan 10% bubur rumput laut dan 65% surimi uji organoleptik memiliki nilai kesukaan warna (3,95/suka), aroma (3,93/suka), tekstur/kekenyalan (3,93/suka), dan citarasa (4,12/suka). Berdasarkan rerata nilai disimpulkan bahwa uji organoleptik bakso oleh panelis berada pada level suka. The production of seaweed (Eucheuma cottonii) in South Sulawesi increased significantly and contributed to the total production in Indonesia. However, the increase in production has not been used optimally, in the food sector. This fact is closely related to strategies in post-harvest processing. One of the food product diversification processing strategies is the manufacture of meatballs with catfish surimi. The purpose of the study was to analyze the effect of the composite of catfish surimi (Clarias) and seaweed (Eucheuma cottonii), on the quality of meatballs. Experimental research method, using Completely Randomized Design (CRD) with two factors and four treatments, namely: factor A as the percentage treatment of seaweed slurry (30%, 20%, 10%, and 0%), while factor B as the percentage treatment catfish surimi (45%, 55%, 65%, and 75%) with three replications. Research parameters protein content, and (sensory test with hedonic scale) on color, aroma, texture, and taste. The results obtained that the lowest protein content of meatballs was 13.02% and the highest was 19.95% so that all treatments met the Quality Requirements for Fish Meatballs SNI No. 01-3818:2014. Meanwhile, the treatment of 10% seaweed porridge and 65% surimi organoleptic test had a preference value of color (3.95/like), aroma (3.93/like), texture/elasticity (3.93/like), and taste (4.12/like). Based on the average value that the organoleptic test of meatballs by the panelists, was at the level of liking.

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Scientific and practical basis for the use of probiotics to improve the quality of poultry products

Theoretical and Applied Veterinary Medicine ◽

10.32819/2020.84034 ◽

2020 ◽

Vol 8 (4) ◽

pp. 241-245

Author(s):

О. S. Оrishchuk ◽

S. V. Tsap

Keyword(s):

Amino Acids ◽

Practical Importance ◽

Scientific Research ◽

Essential Amino Acids ◽

Feed Additives ◽

The Body ◽

High Protein ◽

Biologically Active ◽

High Quality ◽

Protein Supplements

Science and practice have proved that balanced nutrition involves the intake of the organic, mineral, and biologically active substances in the bird’s body in certain quantities and proportions due to their needs. Balanced poultry feeding is a guarantee of not only high productivity, but also the prevention of diseases that negatively affect the safety of livestock and product quality. Providing poultry with high-quality protein is especially important nowadays. Birds spend more essential amino acids per unit of body weight gain and, accordingly, more of them should be daily supplied to the body with feed. Plant proteins are the basis of grain feeds that contain all eleven essential amino acids required for protein synthesis in the body of chickens, ducks, geese, and turkeys. However, it was revealed that most of these amino acids are concentrated in grain in insufficient quantities and cannot fully satisfy the needs of highly productive poultry. As a result, it is necessary to additionally introduce high-protein supplements into the diet as a source of essential amino acids or use synthetic concentrates of lysine, methionine, threonine, and tryptophan. High-protein supplements are coming in two types – animal and plant-based. From the plant-based ones, soy products are considered the most valuable as a concentrated source of the first limiting amino acid - lysine, and sunflower meal is rich in methionine. And even so, plant-based protein feed is not able to create a complete balance of all essential amino acids. This can be done only if the animal-sourced protein is introduced into the poultry diet in the form of fish meal, meat and bone meal, meat meal, or yeast. Besides, scientific research has proven that yeast can be considered a wonderful natural source of B vitamins. The analysis of scientific research indicates that today there is a wide search and study of various feed supplements that could be a source of complete protein and have in its composition a complete complex of amino acids for birds. There are not enough such high-quality feed additives in Ukraine, and those coming from abroad are distinguished by high cost and are often falsified. Therefore, the use of yeast in poultry diets as long as their industrial production according to the technology based on the state standard is relevant for solving a number of modern poultry farming problems and is of great scientific and practical importance.

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Nutritional values of flamboyant (Delonix regia) seeds obtained in Akure, Nigeria

10.7287/peerj.preprints.2764 ◽

2017 ◽

Author(s):

Francis Olawale Abulude ◽

Adewale Wright Adejayan

Keyword(s):

Protein Content ◽

Functional Properties ◽

High Protein ◽

Bioactive Substances ◽

Protein Utilization ◽

Nutritional Values ◽

High Protein Content ◽

Biological Value ◽

Delonix Regia ◽

Net Protein

The nutritional and antinutritional compositions (phytochemical, proximate, mineral, digestibility, functional properties, phytate, tannins and oxalate.) of Delonix regia seed were determined. The results showed that the sample, has high protein content, Ca, Na, Mg, K and Fe. Biological value (BV) - 76.24, net protein utilization (NPU) - 60.99 and net protein value (NPV) - 46.50, WAC 200%, OAC 98%, FC 4.3% and LGC 7%. The sample showed the presence of some bioactive substances, the implication of this is that the extract may be suitable for treatment of several ailments in human and animals. The results also depicted the presence of antinutrients; it would be advisable to properly process the seed before consumption. The implications of the results were discussed.

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