scholarly journals Extrusion of Plant Raw Materials in Food Production: A Review

2020 ◽  
Vol 50 (4) ◽  
pp. 690-706
Author(s):  
Oleg Bakhchevnikov ◽  
Sergey Braginets
Keyword(s):  
High Temperature ◽  
Food Production ◽  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Process Efficiency ◽  
Optimal Parameters ◽  
Screw Speed ◽  
Plant Raw Materials ◽  
Negative Effect

Introduction. The present review covers the issues of extrusion of plant raw materials in food industry. The authors analyzed foreign publications about various extrusion technologies, their rational parameters, and their effect on the properties of final products. Study objects and methods. The research featured extrusion methods of plant raw materials in food production. The review included scientific articles published in English in 2000–2020. Results and discussion. Extrusion is an effective processing method for plant raw materials in food industry. The analysis made it possible to define the effect of extrusion parameters on the components of plant raw materials. Extrusion increases digestibility of such plant components as protein and starch. High temperature, speed, and moisture are the optimal parameters for extrusion. High barrel temperature has a negative effect on vitamin and carotene content, while feed rate and screw speed are not important. Extrusion leads to complete mycotoxins reduction at critical temperatures. While high temperature and screw speed are important for process efficiency, they have a negative effect on the nutritional value of the final product. Conclusion. Optimal parameters of various raw materials and their compounds remain largely understudied, in spite of the fact that they are responsible for the balance between the required extrudate properties and nutritional value. Formation of nutrient complexes and their effect on the process parameters also require further research, especially in regard with protein-carbohydrate and amylaselipid complexes. In general, extrusion of plant raw materials remains a promising but largely neglected research topic in food science.

scholarly journals Processing of natural plant raw materials and their use as additives in the food industry

2021 ◽  
Vol 845 (1) ◽  
pp. 012121
Author(s):  
S N Nikonovich ◽  
N A Tarasenko ◽  
S I Kucherova
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Fine Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Deep Processing ◽  
Plant Raw Materials ◽  
Active Additive ◽  
Squalene Content

Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.

scholarly journals New fish product enriched with essential micronutrients

2021 ◽  
Vol 845 (1) ◽  
pp. 012041
Author(s):  
T N Suhareva ◽  
K I Toporkova ◽  
N Yu Tolstova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Partial Replacement ◽  
Wheat Bread ◽  
Organoleptic Properties ◽  
Fish Products ◽  
Plant Raw Materials ◽  
Calorie Content ◽  
Negative Effect ◽  
Fish Product

Abstract In order to improve the nutritional value of fish products and intensify metabolic processes, various micronutrients are added into fish products. They enrich the products with proteins, vitamins and minerals and reduce the calorie content. When developing a recipe for fish products, the possibility of partial replacement of wheat bread with flaxseed bran with seeds and water with turnips was analyed. The addition of flaxseed bran with seeds and turnips can enrich the product with dietary fiber, micro - and macroelements, vitamins. To determine the optimal percentage of plant raw materials, samples with the addition of linseed bran with seeds and turnips (10, 20 and 30%) were analyzed. A higher percentage has a negative effect on the organoleptic properties of the product.

scholarly journals Trends of the energy and protein value of hylage from legumes in the Republic of Tatarstan

2021 ◽  
pp. 45-48
Author(s):  
Evgeny Olegovich Krupin ◽  
Marsel Sharipzyanovich Tagirov ◽  
Adelya Ayratovna Askarova
Keyword(s):  
Energy Level ◽  
Nutritional Value ◽  
Raw Materials ◽  
Net Energy ◽  
Average Value ◽  
Plant Raw Materials ◽  
Digestible Protein ◽  
The Republic ◽  
Perennial Legumes

The results of the analysis of the dynamics of energy and protein nutritional value of haylage from perennial legumes harvested from plant raw materials in the territory of the Republic of Tatarstan in the period from 1993 to 2018 are described. The long-term average value of the studied indicator was 9.52 MJ / kg, which is 5.54% higher than the norm. The highest content of exchangeable energy was noted in 1996 - 9.67 MJ / kg, which is 1.58% higher than the long-term average. The lowest content of exchangeable energy was established in 2009 (9.36 MJ / kg). The long-term average value of the net energy level of lactation was 1.96 MJ / kg, which is 9.68% higher than the norm. The maximum was observed in 2017 and amounted to 2.17 MJ / kg, and the minimum - in 2001 (1.65 MJ / kg), when it was 23.97% below the norm. It was found that the average long-term value of the level of digestible protein in haylage was 111.31 g / kg, which is 1.78% higher than the norm. The highest content of digestible protein was found in 2010 (17.21%). The smallest value was recorded a year earlier, in 2009 and amounted to 95.64 g / kg, which, respectively, is lower than the average long-term value and the value of the norm by 14.08 and 12.56%, respectively.

scholarly journals DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

2018 ◽  
Vol 4 ◽  
pp. 56-62
Author(s):  
Anastasiia Tokar ◽  
Liudmyla Matenchuk ◽  
Zinaida Kharchenko ◽  
Iryna Haidai ◽  
Nadiia Zahorko ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Nutritional Value ◽  
Raw Materials ◽  
Treatment Temperature ◽  
Black Currant ◽  
Plant Raw Materials ◽  
Vegetables And Fruits ◽  
Technology Of Production ◽  
Constant Interest ◽  
Acid Index

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

scholarly journals DEVELOPMENT OF A RECIPE FOR CRUSTILIANS WITH HIGH NUTRITIONAL VALUE

2021 ◽  
Vol 20 (4) ◽  
pp. 24-28
Author(s):  
L. Telezhenko ◽  
M. Napadovska ◽  
T. Pasternak
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Caloric Content ◽  
Micronutrient Deficiencies ◽  
Sesame Seeds ◽  
Plant Raw Materials ◽  
Product Formulation ◽  
Nutrient Density ◽  
Organoleptic Characteristics

One of the most important problems of the population's nutrition is the high caloric content of flour confectionery products, due to their oversaturation with carbohydrate and fat components. This trend leads to micronutrient deficiencies, and later to metabolic problems and deteriorating health. In recent years, there has been an expansion of the range of waffles, improving technology through the wider introduction of various ingredients of plant origin. Crustilian is a crunchy product or component of a dish that has a crispy texture (waffles, cereal breads) or a surface (a crust of bread or potato balls with a fried crust). Crustilian is also used as a layer for cakes or desserts, which usually consists of waffle crumbs, chopped nuts and melted dark chocolate. There are still many variations for making crustilians. The range of applications of crustilian in the manufacture of sweet dishes is extremely wide. The nutritional value of crustilians is determined by the composition of raw materials and can be significantly increased due to the rational selection of components, the introduction of enrichments in the recipe, as well as technological processing, which increases their digestibility. Improving the technology of crucifers waffles by increasing their nutrient density will expand the range of products with functional ingredients, and enrichment of the micronutrient composition due to valuable plant raw materials will improve the nutritional value and organoleptic characteristics of the finished product. A line of crustilians with a high content of biologically active compounds has been developed due to the introduction of superfoods such as flax seeds, sesame seeds, sunflower and walnuts and peanuts into the product formulation. It is established that the use of peanuts and walnuts, in the composition, makes the dough less crispy and more fatty. The presence of flax and sesame does not reduce the crunchiness of the finished product, which is characteristic of crustilians, but, on the contrary, slightly increases this figure. It is proved that the index of nutritional density of crustilian made according to the developed recipe in comparison with the prototype is characterized by an increase in the index of nutritional density in three times, while the mass fraction of the macronutrients increases from 1.26 to 2.5 times, depending on the micronutrient. increases only 1.1 times.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals Biologically Active Substances from Powdered Barberry and Viburnum

2022 ◽  
Vol 51 (4) ◽  
pp. 779-783
Author(s):  
Galina Dubtsova ◽  
Alexander Lomakin ◽  
Irina Kusova ◽  
Ekaterina Bulannikova ◽  
Dmitriy Bystrov
Keyword(s):  
Nutritional Value ◽  
Antiradical Activity ◽  
Raw Materials ◽  
Total Content ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Viburnum Opulus ◽  
Plant Raw Materials ◽  
Trolox Equivalent ◽  
Active Substances

Introduction. Plant raw materials can be a source of biologically active substances and increase the nutritional value of food products. The present research objective was to determine the content of biologically active substances in powdered viburnum and barberry. Study objects and methods. The study featured viburnum (Viburnum opulus L.) and barberry (Berberis vulgaris L.), dried by convection and crushed into particles of 50 microns. Results and discussion. The total content of phenolic compounds in powdered viburnum was 3114.07 mg/100 g, in powdered barberry – 2272.7 mg/100 g. The content of flavonoids in powdered viburnum was 324.52 mg/100 g, in powdered barberry – 390.00 mg/100 g. The flavonoid profile of the powders included rutin, hyperoside, quercitrin, isoquercintrin, and astralagin. The total content of catechins was 446 mg/100 g for viburnum and 506 mg/100 g for barberry. The catechins included mainly epigallocatechin and catechin. In powdered viburnum, the catechin composition was as follows: epicatechin – 196, catechin – 118, and epigallocatechin – 89 mg/100 g; in powdered barberry: epigallocatechin – 173, catechin – 111, and epicatechin – 74 mg/100 g. The antiradical activity in relation to trolox equivalent was 7560 mg/100 g in powdered viburnum and 9460 mg/100 g in powdered barberry. Conclusion. The obtained viburnum and barberry powders can fortify food with biologically active substances and expand the range of functional products.

scholarly journals Spicy Plant Raw Materials in Choux Dough

2022 ◽  
Vol 51 (4) ◽  
pp. 701-711
Author(s):  
Anastasiia Kopylova ◽  
Nataliia Davydenko ◽  
Aleksandr Sapozhnikov ◽  
Anna Loseva
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Beta Carotene ◽  
Petroselinum Crispum ◽  
Vitamin B2 ◽  
Nutritional Properties ◽  
Plant Raw Materials ◽  
Physico Chemical ◽  
Vegetable Raw Materials

Introduction. Semi-finished choux dough has neither vitamins nor minerals. However, its nutritional value can be increased by adding vegetable raw materials. The research objective was to evaluate the possibilities of using spicy vegetable raw materials in the formulation of semi-finished choux dough. Study objects and methods. The study featured fresh parsley (Petroselinum crispum), basil (Ocimum), celery (Apium) leaves and stems, and IR-dried powder of celery stalks. Standard research methods were used to determine the sensory, physico-chemical, and nutritional properties of the resulting choux samples. Results and discussion. Classical semi-finished choux dough with craquelin served as control sample. Fresh spicy vegetable raw materials degraded the sensory characteristics of the product. However, powdered celery stalks did not interfere with the taste of the choux dough. They were added in the amount of 2.5, 5.0, and 7.5% by weight of wheat flour. The celery powder gave the dough a sour-spicy flavor, as well as increased the content of vitamins B (up to 10%) and beta-carotene (up to 70%) in the finished product. Conclusion. The sample with 5% of IR-dried celery powder proved optimal for choux dough. It increased the content of vitamin B2 and beta-carotene, thus improving the nutritional value of the semi-finished product. In future, the powder can be tested as part of bakery filling in combination with ingredients that mask the typical celery taste.

POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

A new method for the production of compote from grapes in self-exgaustible glass jars 1-82-500

2022 ◽  
pp. 21-23
Author(s):  
Магомед Эминович Ахмедов ◽  
Мафият Магомедовна Рахманова ◽  
Амият Фейзудиновна Демирова
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
New Method ◽  
Quantitative Composition ◽  
Processing Plant ◽  
Plant Raw Materials ◽  
Other Substances ◽  
Thermal Sterilization ◽  
Technology Of Production

Проблема повышения пищевой ценности консервируемых пищевых продуктов в герметически укупоренной таре может быть успешно решена на основе интенсификации процесса тепловой стерилизации. В работе представлены результаты исследований по совершенствованию технологии производства консервированного компота из винограда с использованием самоэксгаустируемой тары и интенсификации процесса тепловой стерилизации, являющейся наиболее широко используемым методом консервирования пищевых продуктов, совершенство которой во многом определяет пищевую ценность готового продукта. Известно, что продолжительность и температурный уровень стерилизационного процесса существенно могут изменить качественный и количественный состав витаминов, белков, углеводов, минеральных и органических кислот и других веществ, что зачастую приводит к снижению пищевой ценности продукта. На основе оценки традиционного стерилизационного режима разработаны и предложены новый способ и режимы стерилизации, которые обеспечивают сокращение продолжительности тепловой обработки более чем на 30 % и повышение пищевой ценности готовой продукции. Установлено, что предварительное повышение температуры продукта и использование самоэксгаустируемых стеклобанок обеспечивают сохранение витамина С в готовом продукте на 0,8 мг/% выше, чем по традиционной технологии. Полученные результаты представляют интерес для реализации на предприятиях по переработке растительного сырья. The problem of increasing the nutritional value of canned food products in hermetically sealed containers can be successfully solved by intensifying the process of thermal sterilization. The paper presents the results of research on improving the technology of production of canned compote from grapes using self-exgaustible containers and intensifying the process of thermal sterilization, which is the most widely used method of preserving food products and the perfection of which largely determines the nutritional value of the finished product. It is known that the duration and temperature level of the sterilization process can significantly change the qualitative and quantitative composition of vitamins, proteins, carbohydrates, mineral and organic acids and other substances, which often leads to a decrease in the nutritional value of the product. Based on the assessment of the traditional sterilization regime, a new method and modes of sterilization have been developed and proposed, which provide a reduction in the duration of heat treatment by more than 30 % and an increase in the nutritional value of the finished product. It was found that the use of a preliminary increase in the temperature of the product and the use of self-exgaustible glass jars ensures the preservation of vitamin C in the finished product by 0.8 mg/% higher than by traditional technology. The results obtained are of interest for implementation at plants processing plant raw materials.

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