scholarly journals FUNCTIONAL SPORTS FOOD BASED ON THE OAT GRAIN PROTEIN CONCENTRATE

2017 ◽  
pp. 73-81 ◽  
Author(s):  
Yonga Yang ◽  
Yonga Yang ◽  
Egor Kashirskikh ◽  
Egor Kashirskikh ◽  
Sergey Garmashov ◽  
...  
Keyword(s):  
Aqueous Solution ◽  
Protein Extraction ◽  
Healthy Lifestyle ◽  
Food Product ◽  
Essential Amino Acids ◽  
Sport Nutrition ◽  
Omega 3 ◽  
Technical Parameters ◽  
Functional Product ◽  
Omega 6

Recently, the market of sport nutrition has been expanding due to high popularity of sports in human everyday life as well as popularity of healthy lifestyle principles. This article offers to consider and validates main stages to produce functional sport products based on oat grains. The production technology includes the following stages: Acceptance and quality evaluation of the raw stock; interim storage and preparation of raw stock for production stage; oat grain grinding; protein extraction from the raw stock; ultrafiltration; protein sedimentation; addition of vitamin and mineral mixture and cocoa powder; mixing; packing, labeling and storage of the end product. It is found that the greatest volume protein is extracted when the aqueous solution of 1 M sodium hydroxide is used (protein volume totaled to 93.65 ± 5.62%) at the similar technical parameters of acidic and alkali extraction. Ultrafiltration used to concentrate proteins with UPM-100 membrane contributes to the maximum degree of protein concentration (3.50 ± 0.21%). The protein is sedimented by the 10% aqueous solution of amber acid at the rate of active acidity of 4.4 units that allows an increase in the extent of protein sedimentation to 86.9 ± 5.21%. The end product obtained as per the scheme submitted has been studied for its organoleptic, physical and chemical and microbiological properties, including its blend composition. It’s been identified that the food product has pure taste and flavor appropriate of this product, with no foreign flavor and aroma. High content of protein, Omega-3 and Omega-6 fatty acids, as well as all essential amino acids are reported. The daily portion of the developed functional product contains 46.0% of vitamins and mineral substances against the rate of physiological need in them.

Food status enhancement product and improving human reproductive function

2022 ◽  
pp. 50-54
Author(s):  
Евгений Сергеевич Попов ◽  
Татьяна Васильевна Алексеева ◽  
Юлия Олеговна Калгина ◽  
Людмила Андреевна Албычева ◽  
Владимир Андреевич Шолин
Keyword(s):  
Food System ◽  
Reproductive Function ◽  
Water Soluble ◽  
Reproductive Age ◽  
Omega 3 ◽  
Functional Product ◽  
Therapeutic Orientation ◽  
Omega 6 ◽  
Human Reproductive ◽  
High Level

Охрана репродуктивного здоровья предполагает множество направлений деятельности, в том числе мероприятия, направленные на коррекцию пищевого статуса мужчин и женщин репродуктивного возраста, особенно беременных и кормящих женщин. Объектом исследований являлся паштет печеночный профилактической и лечебной направленности с включением пищевой системы на основе альбумина пищевого, жмыха зародышей пшеницы и фасоли. Исследованы органолептические, функционально-технологические, реологические показатели качества и безопасности, микроструктура паштета, обоснованы параметры и режимы подготовки пищевой системы и готового изделия с ее применением. Установлено, что массовая доля таких нутриентов, как Fe, Zn, Na, P и водорастворимых витаминов (В и В), находилась на уровне 20 % и более от суточной потребности. Отмечено увеличение содержания в диапазоне от 20 до 50 % суточной потребности фолиевой кислоты, витаминов В, В, С и D, что позволяет отнести разработанный паштет к функциональному продукту. При этом содержание некоторых компонентов (Mn, Cu, витаминов В, В) превысило уровень 50 % суточной потребности, благодаря чему паштет также можно отнести к витаминизированным продуктам. Выявлено улучшение сбалансированности состава полиненасыщенных жирных кислот, в разработанном продукте соотношение омега-6 к омега-3 кислот соответствовало рекомендациям НИИ питания РАМН (5-10:1) и составляло соответственно (омега-6 : омега-3) 7:1. Биологическая ценность спроектированного паштета находится на высоком уровне и достигает значения 69,8 %, показатель КРАС 30,2 %, что свидетельствует о незначительном количестве избыточных аминокислот в белковой фракции продукта. The protection of reproductive health involves many areas of activity, including measures aimed at correcting the nutritional status of men and women of reproductive age, especially pregnant and lactating women. The object of research was liver pate of preventive and therapeutic orientation with the inclusion of a food system based on food albumin, wheat germ cake and beans. Organoleptic, functional-technological, rheological, quality and safety indicators, the microstructure of the pate are studied, the parameters and modes of preparation of the food system and the finished product with its use are justified. It was found that the mass fraction of nutrients such as iron, zinc, H, P and water-soluble vitamins (B and B) was at the level of 20 % or more of the daily requirement. There was an increase in the content of folic acid, vitamins B, B, C and D in the range from 20 to 50% of the daily requirement, which allows us to attribute the developed pate to a functional product. At the same time, the content of some components (manganese, copper, vitamins B, B) exceeded the level of 50 % of the daily requirement, so that the pate can also be attributed to fortified products. An improvement in the balance of the composition of polyunsaturated fatty acids was revealed, the ratio of omega-6 to omega-3 acids in the developed product corresponded to the recommendations of the Research Institute of Nutrition of the Russian Academy of Medical Sciences (5-10:1) and was respectively (omega-6 : omega-3) 7:1. The biological value of the designed pate is at a high level and reaches a value of 69.8 %, the RED indicator (30.2 %), which indicates an insignificant amount of excess amino acids in the protein fraction of the product.

scholarly journals Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Gels ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 17 ◽  
Author(s):  
Artur J. Martins ◽  
José M. Lorenzo ◽  
Daniel Franco ◽  
Mirian Pateiro ◽  
Rubén Domínguez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Healthy Lifestyle ◽  
Linseed Oil ◽  
Omega 3 ◽  
Factors Affecting ◽  
Industrial Processing ◽  
Omega 6 ◽  
Pork Fat ◽  
The Moment

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-related diseases, which are associated to the consumption of fats, are placing the functional food market in a relevant growth position. Considering that, our goal was to develop, under semi-industrial processing conditions, a healthy meat-based spreadable product (pâté) with reduced fat content through replacement of pork fat by healthier structured oil. Beeswax was used to develop an edible oleogel based on linseed oil with a high content of linolenic acid. A decrease of the hardness and adhesivity was verified for pâtés with oleogel incorporation. Linseed oil inclusion was the main factor leading to an increase of polyunsaturated fatty acids (PUFA) content in pâté samples. A decrease up to 90% in the n-6/n-3 (omega-6/omega-3) ratio can signify a better nutritional value of the obtained pâté samples, which can result in a possible upsurge in omega-3 bioavailability through digestion of these pâtés. This could be an interesting option for the consumption of n-3 polyunsaturated fatty acids, targeting, for example, the reduction of cardiovascular diseases.

scholarly journals The Effect of Essential Amino Acid (Lysine) in Commercial Feed of Patin Catfish (Pangasius sp.)

2021 ◽  
Vol 11 (2) ◽  
pp. 263-266
Author(s):  
Muhammad Ainul Yaqin ◽  
. Agustono ◽  
Widya Lokapimasari
Keyword(s):  
Amino Acid ◽  
Design Method ◽  
Essential Amino Acids ◽  
Omega 3 ◽  
Randomized Design ◽  
Commercial Feed ◽  
Omega 6 ◽  
Cultivation Process ◽  
Completely Randomized Design ◽  
Different Doses

The Patin catfish (Pangasius sp.) is a species of fish that is widely cultivated both in quarantine and in ponds. The success of Patin catfish cultivation is influenced by several factors, one of them is the feed. Patin catfish need essential amino acids to meet their needs. The addition of the amino acid (lysine) in the commercial feed not only affects the metabolism of the fish but also the content of Omega-3 and Omega-6 would be found in the fish. This study was conducted to observe the influences of essential lysine on the content of Omega-3 and Omega-6 of Patin catfish. This was an experimental study with a completely randomized design method, consisting of four treatments and five replications. The treatment which was given to experimental fish was commercial feed with the addition of lysine at different doses. The result indicated that the addition of lysine in commercial feed for 30 days of this research had a significant effect (p < 0.05) on the increase in the content of Omega-3 and Omega-6 in Patin catfish meat (Pangasius sp.). Based on the results of the current study, Patin catfish can be a good source of Omega-3 and omega 6 if the feed that is used in the cultivation process, contains lysine as an amino acid source.

scholarly journals Ultrasound and Infrared Radiation in Pasta Production

2019 ◽  
Vol 48 (3) ◽  
pp. 96-104 ◽  
Author(s):  
Сергей Романчиков ◽  
Sergei Romanchikov
Keyword(s):  
Wheat Flour ◽  
Infrared Radiation ◽  
Experimental Studies ◽  
Food Product ◽  
Nutrient Content ◽  
Animal Protein ◽  
Omega 3 ◽  
Food Ration ◽  
High Nutrient ◽  
Omega 6

One of the current priorities of food supply for military personnel in the Far North and the Russian Arctic is to preserve its nutrition quality while maintaining the mass of food ration. To implement this task, the author proposes to produce soft wheat pasta with animal protein and high nutrient content (retinol, i.e. vitamin A, minerals, mineral nutrients, omega-3 and omega-6 fatty acids). Beef liver was added to the pasta as an enriching additive in the amount of 30% of the total dough. The composition of the ingredients, their quantity, and the effect on the amount of nutrients in the modified food product were calculated according to a specially designed program. Modernized equipment made it possible to use ultrasound and infrared radiation to intensify the technology of pasta production. A device for ultrasonic magnetostriction processing of flour reduced the contamination of wheat flour with pathogenic microorganisms and mold. An ultrasound press made it possible to use low gluten wheat flour. Modernization of the drying equipment by including sources of ultrasound and infrared radiation accelerated the process of drying. As a result, the pasta with a high content of animal protein did not lose in quality. The experimental studies revealed empirical dependency between the quality of the pasta and the ultrasound and infrared radiation. Intensification of the production of pasta with animal protein and a high nutrient content was 22–26%, while the strength of the finished product increased by 20–25%.

scholarly journals Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa

2019 ◽  
Vol 22 ◽  
Author(s):  
Rania A. El-Shenody ◽  
Mohamed Ashour ◽  
Mohamed Mahmoud Essam Ghobara
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Food Industry ◽  
Essential Amino Acids ◽  
Omega 3 ◽  
Dictyota Dichotoma ◽  
Lipid Contents ◽  
Cosmetic Industry ◽  
Omega 6

Abstract Seaweeds have a growing number of successful applications in the food industry, medicine and in the cosmetic industry, which increases the importance of evaluating their chemical composition. In the present study, three common Egyptian seaweeds (Dictyota dichotoma, Turbinaria decurrens and Laurencia obtusa) were collected from the Red Sea coast, Suez, Egypt. The chemical profile of the three seaweeds was studied beside the antioxidant activity of their extracts. The results indicated that the amount of carbohydrate was greater than the protein and lipid contents in the three seaweeds, with a natural richness in minerals and antioxidants besides considerable amounts of monounsaturated and polyunsaturated fatty acids, including Omega-3 and Omega-6 fatty acids. All essential amino acids for human were found in the three seaweeds, with significant amounts of aspartic and glutamic acids. Furthermore, the results of the antioxidant activity assays were consistent with the antioxidant contents (phenols, flavonoids, alkaloids, vitamin C, carotenoids) of each seaweed. D. dichotoma was the most valuable seaweed of the three species studied, due to its relatively high protein content of 7.28 ± 0.25%, moderate carbohydrate content of 25.35 ± 0.32%, and highest pigment and antioxidant contents. In conclusion, these three seaweeds, especially Dictyota dichotoma, have an interesting chemical composition with a prospective nutritional and pharmaceutical value.

scholarly journals Aerobic Physical Activity and a Low Glycemic Diet Reduce the AA/EPA Ratio in Red Blood Cell Membranes of Patients with NAFLD

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1299 ◽  
Author(s):  
Valeria Tutino ◽  
Valentina De Nunzio ◽  
Maria Caruso ◽  
Caterina Bonfiglio ◽  
Isabella Franco ◽  
...  
Keyword(s):  
Physical Activity ◽  
Healthy Lifestyle ◽  
Erythrocyte Membranes ◽  
Omega 3 ◽  
Alcoholic Fatty Liver ◽  
Aerobic Activity ◽  
Treatment Groups ◽  
Omega 6 ◽  
Inflammatory Processes ◽  
Red Blood Cell Membranes

Omega-6 Polyunsaturated Fatty Acids (PUFAs), through the eicosanoids derived from arachidonic acid (AA), are able to modulate the inflammatory processes, whereas omega-3 PUFAs, such as eicosapentaenoic acid (EPA), exert anti-oxidant and anti-inflammatory effects. An unbalanced AA/EPA ratio in favor of AA leads to the development of different metabolic disorders, including non-alcoholic fatty liver disease (NAFLD). The aim of the present study was to evaluate the effects of different diets, alone and in combination with two physical activity programs, on the AA/EPA ratio value in erythrocyte membranes of patients with NAFLD. One hundred forty-two subjects with NAFLD were enrolled in the study and randomized into six treatment groups. AA/EPA ratio was significantly reduced after 90 days of treatment with only a program of aerobic activity. However, it appears that the combination of physical activity and a Low Glycemic Index Mediterranean Diet (LGIMD) was more efficacious in reducing AA/EPA levels, at 45 days of treatment, even if this effect was not maintained over time. The combined effect of diet and physical activity reduced the AA/EPA ratio value improving the score of steatosis. Dietary intake of omega-3 PUFAs, in association with a healthy lifestyle, may be used in the prevention protocols for many chronic diseases, including NAFLD.

scholarly journals Peculiarities of Using Plant Raw Materials in Breadmaking Technology

2022 ◽  
Author(s):  
Zhanna Victorovna Novikova ◽  
Sophie Mikhailovna Sergeeva ◽  
Dmitry Sergeevich Lavrinovich ◽  
Anton Alexeyevich Maksimkin
Keyword(s):  
Raw Materials ◽  
Integrated Approach ◽  
Essential Amino Acids ◽  
Scientific Basis ◽  
Omega 3 ◽  
Organoleptic Evaluation ◽  
Plant Raw Materials ◽  
Chemical Indicators ◽  
Omega 6

This research examined the scientific basis for an integrated approach to broadening bread and flour products. The effect of chia seeds on the organoleptic and physical-chemical indicators of the ”sweet bun” (brioche) was studied to substantiate the use of plant raw materials in the technology of bread and flour product preparation.Chia seeds contain essential amino acids, vitamins (mainly B), minerals (calcium, potassium, iron, magnesium, phosphorus and zinc) and antioxidants, so it is possible to use chia seeds to obtain a product that combines high organoleptic properties and is also enriched with essential substances. The findings from the organoleptic evaluation of the test specimens indicated that the added ingredients significantly affected the appearance, crust color and crumb condition;however,there was no change in the taste and smell of the pastry. The effect of chia seeds on the quality of the products during storage was assessed. It was found that when using chia seeds in the amount of 10% of the mass of flour, after 24 hours the decline in taste, smell,crumb elasticity and friabilitywas less noticeable. In addition, the analysis of the chemical composition of the brioche bun showed thatthe products with chia seeds were highly nutritious. Thus, the content of dietary fiber in the model specimen wastwo times higher than the values of the control specimen (10% of the daily requirement); the content of omega-3 and omega-6 polyunsaturated fatty acids was equivalent to 87.9% and 19.2% of the daily requirement, respectively. The use of chia seeds in a butter bun recipe (brioche) therefore enables theexpansion of the range of food products enriched with essential ingredients. Keywords: bread and flour products, sweet bun, brioche, chia seeds

scholarly journals Pengaruh Konsentrasi Pupuk Lemna Minor Terhadap Populasi Dunaliella salina [Effect Of Lemna Minor Fertilizer Concentration On Dunaliella salina Population]

2019 ◽  
Vol 5 (1) ◽  
pp. 61
Author(s):  
Tjokorde Astrid S, Boedi S. Rahardja, Endang Dewi Masithah
Keyword(s):  
Water Quality ◽  
Dunaliella Salina ◽  
Lemna Minor ◽  
Beta Carotene ◽  
Nutrient Content ◽  
Essential Amino Acids ◽  
Natural Food ◽  
Omega 3 ◽  
High Concentration ◽  
Omega 6

Abstract Dunaliella salina is a microalgae that have a high nutrient content, ctherefore Dunaliella salina widely used as an effective natural food, because they have cell walls and is easily digested. Dunaliella salina is rich in phytoplankton nutrients such as omega 3 and omega 6 and essential amino acids. Dunaliella salina has a large potential for the amount of β-carotene and glycerol. Lemna minor in addition containing nutrient n and p high also has a high concentration of minerals and pigment, especially beta carotene and xantofil so either for growth Dunaliella salina. This research aimed to know the effect of fertilizers on the growth of Lemna minor populations of Dunaliella salina and the optimal concentration of fertilizer Lemna minor in Dunaliella salina culture. Lemna minor doses used in this research are A (0 ml/l), B (0.25 ml/l), C (0.5 ml/l), D (0.75 ml/l), E (1 ml/l) and the use of fertilizers walne (1 ml/l) as with the control for the research. This research method is experimental methods. Research was done at the Faculty of Fisheries and Marine Laboratory, University of Airlangga for 7 days. The main parameter was observed the population Dunaliella salina. Supporting parameter includes water quality. The results suggest the best dose of fertilizer Lemna minor for the growth of Dunaliella salina is the dose in treatment D (0.75 ml/l) of 36.18x104 cells/ml, the highest growth occurred on the fifth day. Based on measurements of water quality throughout the treatment is still decent and good to support the the growth of Dunaliella salina during the research.

scholarly journals Biochemical composition of some Echinodermata (Holothuroidea, Echinoidea) from the Red Sea, Egypt

2022 ◽  
Vol 82 ◽  
Author(s):  
H. O. Ahmed ◽  
A. Mahdy ◽  
S. A. M. Nasser ◽  
K. F. Abd El-Wakeil ◽  
A. H. Obuid-Allah ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Red Sea ◽  
Biochemical Composition ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Omega 3 ◽  
Omega 6 ◽  
Holothuria Atra

Abstract In the present study, the biochemical composition of some Echinodermata (Holothuroidea, Echinoidea) from the Red Sea, Egypt was investigated. The results showed that the highest percentage of saturated fatty acids (SFA) was in Holothuria nobilis and the lowest percentage was recorded in Holothuria scabra. The highest percentage of monounsaturated fatty acids (MUFA) was recorded in Pearsonothuria graeffei while the lowest percentage was recorded in Holothuria atra. The highest percentage of polyunsaturated fatty acids (PUFA) was recorded in Holothuria nobilis and the lowest percentage was recorded in Holothuria atra. The highest percentage of omega-3 fatty acids was recorded in Stichopus hermanni however, the lowest percentage was recorded in Diadema setosum. The highest percentage of omega-6 fatty acids was recorded in Bohadschia vitiensis where, the lowest percentage was recorded in Holothuria atra. In addition, nonessential amino acid (NEAA) glycine were the highest in all species and serine was the lowest while Essential amino acid (EAA) arginine was the highest and cysteine was the lowest. All of the NEAA recorded highest concentrations in S. hermanni except proline. The recorded essential amino acids were histidine, isoleucine, phenylalanine, and leucine. The latter was high in Pearsonothuria graeffei. Tyrosine, valine, threonine, and arginine were high in Stichopus hermanni. The present study proved that sea cucumbers has great nutritional value.

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