scholarly journals INNOVATIVE METHODS AND TECHNOLOGIES OF DESSERT PREPARATION

2021 ◽  
Author(s):  
Lyudmyla Neshchadym
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Sugar Content ◽  
Total Production ◽  
Innovative Technologies ◽  
Agricultural Enterprises ◽  
Sugar Substitutes ◽  
Innovative Methods ◽  
Promising Area ◽  
Leading Position

Modern market conditions require constant improvement and application of innovative technologies in the food industry. The main technologies of making dessert products with low sugar content are investigated in the article. Natural and artificial sugar substitutes, their benefits and harms of use are analyzed. The latest trend in the development of the food industry in Ukraine and the world is the strengthening of integration and globalization. This situation leads to stable economic growth and ensuring the competitiveness of the food industry. An important condition for the implementation of innovative technologies and methods in the food industry is the evaluation of their effectiveness, which largely depends on the object of evaluation, the type of effect, the approach to evaluating efficiency. Today, desserts are the most popular food. The constant increase of the population and, accordingly, the satisfaction of the consumption needs of any products require innovative approaches to product technologies. The latest trends and trends in improving the quality of food products while reducing calories and increasing nutritional value lead to the creation of innovative types of dessert products with functional recognition. New types of dessert products are significantly influenced by the need for a healthy diet, taking into account all the necessary macronutrients. When creating a new functional dessert, much attention is paid to improving the nutritional value. A promising area of the development of functional products is dessert products with low energy value and low sugar content. As of today, the confectionery industry and, accordingly, dessert products are becoming increasingly popular. The total production of food industry enterprises, in terms of dessert products, is more than 1.4 million tons of products per year (3% of GDP). This house closely cooperates with agricultural enterprises of Ukraine and is one of the largest consumers of their products ˗ milk, flour, sugar, etc. In modern conditions, the food industry is stably developed, self-sufficient and occupies a leading position in both domestic and global markets. The production of dessert products is constantly growing. This trend is observed not only in Ukraine. Monitoring and research of the confectionery market in Ukraine demonstrates the fact that the largest share is occupied by domestic products. This is about 95% of the total. This percentage is provided by a highly concentrated market with a large number of food industry enterprises (about 800 companies). Modern consumers want to get something innovative as a dessert, with a low sugar content, balanced in the number of macronutrients. In a number of European countries and Japan, desserts with the addition of vitamins, minerals, sweeteners, sugar substitutes (including stevia) have become very popular.

scholarly journals Discovery of a natural cyan blue: A unique food-sourced anthocyanin could replace synthetic brilliant blue

2021 ◽  
Vol 7 (15) ◽  
pp. eabe7871
Author(s):  
Pamela R. Denish ◽  
Julie-Anne Fenger ◽  
Randall Powers ◽  
Gregory T. Sigurdson ◽  
Luca Grisanti ◽  
...  
Keyword(s):  
Protein Design ◽  
Food Industry ◽  
Chemical Structure ◽  
Nutritional Value ◽  
Blue Dye ◽  
Spectroscopic Techniques ◽  
Design Tools ◽  
Enzymatic Transformation ◽  
Food And Beverage ◽  
The Subject

The color of food is critical to the food and beverage industries, as it influences many properties beyond eye-pleasing visuals including flavor, safety, and nutritional value. Blue is one of the rarest colors in nature’s food palette—especially a cyan blue—giving scientists few sources for natural blue food colorants. Finding a natural cyan blue dye equivalent to FD&C Blue No. 1 remains an industry-wide challenge and the subject of several research programs worldwide. Computational simulations and large-array spectroscopic techniques were used to determine the 3D chemical structure, color expression, and stability of this previously uncharacterized cyan blue anthocyanin-based colorant. Synthetic biology and computational protein design tools were leveraged to develop an enzymatic transformation of red cabbage anthocyanins into the desired anthocyanin. More broadly, this research demonstrates the power of a multidisciplinary strategy to solve a long-standing challenge in the food industry.

scholarly journals Mechanisms for introducing innovative technologies into the production of the agricultural sector

2020 ◽  
pp. 158-164
Author(s):  
Mykola Kravchenko
Keyword(s):  
Agricultural Sector ◽  
Animal Husbandry ◽  
Industrial Complex ◽  
Investment Environment ◽  
Innovative Technologies ◽  
Agricultural Enterprises ◽  
Current State ◽  
General Scientific ◽  
State And Local ◽  
Methodological Principles

Purpose. The aim of the article is substantiation of theoretical and methodological principles and development of practical recommendations for the formation and implementation of innovative technologies in the production of agricultural enterprises. Methodology of research. General-scientific and special research methods are used in the process of research, in particular methods: dialectics and scientific abstraction – in determining the essence of the innovative model of development of the agricultural sector of the economy; economic and statistical – when analysing the current state of implementation of innovative technologies in the agricultural sector of Ukraine; monographic – used in presenting the results of the study. Findings. Theoretical bases of formation of innovative mechanisms and their introduction in agrarian sector are covered. Theoretical and methodological approaches to the management of innovative technologies in the production of agricultural enterprises have been formed. Organizational and economic measures for the introduction of innovative technologies in the production of agricultural enterprises are substantiated. Originality. The mechanism of introduction of innovative technologies in agricultural production in the conditions of unfavourable investment environment in Ukraine is improved, which in contrast to the existing mechanisms provides integration of state instruments of support and regulation of the industry and implementation of state and regional programs at the expense of state and local budgets. In the paper it is offered to allocate production-technological, organizational-administrative, selection genetic, economic and social-ecological mechanisms of integration of innovation in various subsystems of agricultural sector. The production and technological mechanism is a priority in providing state support for the development of animal husbandry and processing of agricultural products. Practical value. Scientific developments will allow to form in Ukraine an effectively functioning agro-industrial complex with optimal financing based on the introduction of innovative technologies in the production of agricultural enterprises. Key words: innovation, methodical approaches, agricultural sector, advantages, technologies, production.

scholarly journals PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

2021 ◽  
Vol 9 (8) ◽  
pp. 215-225
Author(s):  
Ulysse Ayihaou Daa-Kpode ◽  
Patrice Hodonou Avogbe ◽  
Gustave Djedatin ◽  
Daniel Datchiglo ◽  
Aristide Bakpe ◽  
...  
Keyword(s):  
Coastal Zone ◽  
Nutritional Value ◽  
Ph Value ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH.  The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7.  Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

scholarly journals Assessing the Tendencies in the Production, Sales and Organization of Consumption of Food Products and Services

2021 ◽  
Vol 2 (517) ◽  
pp. 308-315
Author(s):  
S. M. Sukacheva-Trunina ◽  
Keyword(s):  
Food Supply ◽  
Food Industry ◽  
Food Products ◽  
Food Sector ◽  
Agricultural Enterprises ◽  
Managerial Decisions ◽  
Methodical Approach ◽  
Its Regions ◽  
The Status ◽  
Agriculture And Food

The article is aimed at forming a methodical approach to the assessment of tendencies in production, sales and organization of consumption of food products and services, which includes all the components of the food sector and allows to conduct a comprehensive assessment of tendencies in its development. The proposed methodical approach includes assessment of the status and dynamics of food supply to the population, assessment of the status and dynamics of indicators of agricultural enterprises, food industry, trade in foods, restaurant economy and assessment of the factors that influence the development of the food sector. The use of the proposed methodical approach allows to reasonably make decisions on the development of a strategy for the development of food sector enterprises. The conducted studies have shown that in Ukraine as a whole and in its regions in particular in recent years there have been positive tendencies in the production, sale and organization of consumption of food products and services. At this, sales of foods by enterprises of both agriculture and food industry is much higher than by retail enterprises of food products and restaurant enterprises, which indicates the sufficient provision with food products to the financially reliable demand of the population of Ukraine. Prospects for further research in this direction are the development of methodical instrumentarium for assessing the effectiveness of management of food sector enterprises, which will be adapted to modern conditions for the implementation of specific managerial decisions.

scholarly journals Methodology for Assessing the Vulnerability of Participants in Regional Food Markets

2021 ◽  
Vol 17 (3) ◽  
pp. 769-783
Author(s):  
Aleksandr O. Alekseev ◽  
Aleksandr I. Kovalenko ◽  
Andrei G. Svetlakov
Keyword(s):  
Web Application ◽  
Food Industry ◽  
Cloud Service ◽  
Alcoholic Beverages ◽  
Unified Approach ◽  
Food Markets ◽  
Regional Food ◽  
Agricultural Enterprises ◽  
Mathematical Formulas ◽  
Vulnerability Score

The vulnerability of regional food markets is difficult to study due to the lack of a unified approach to analysing the weaknesses of agricultural enterprises, which is necessary for investigating their response to external and internal changes. The study aims to solve this problem by developing an adaptable method for assessing the vulnerability of organisations that produce, process and sell agricultural products in regional food markets. For this purpose, we applied hierarchical mechanisms of integrated assessment for combining various indicators of agricultural enterprises into a single vulnerability score. The present research examines the alcohol market: while this particular sector is represented by a small number of producers, these organisations are usually the largest taxpayers in the agri-food industry, especially in areas of risky farming. As an example, we show how the vulnerability of Permalko JSC (a large producer of alcoholic beverages) has changed because of the COVID-19 pandemic. This company not only satisfies the needs of Perm oblast’s market, but also exports its production to many Russian regions, as well as to near and far abroad. As a result, we propose a new methodology, represented by a set of mathematical formulas, and define its variables. This versatile approach to vulnerability assessment can be adapted for any agri-food enterprise by specifying the parameters. The model is implemented in the dekon software package, which is a web application. The cloud service will provide unified access to all agricultural enterprises.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

Modernization of monitoring system of tir pressure for forest and agricultural machines

2021 ◽  
Author(s):  
I. V. Grigoryev ◽  
◽  
O. A. Kunitskaya ◽  
Yu. V. Lanskikh ◽  
S. Yu. Sandakov ◽  
...  
Keyword(s):  
Low Cost ◽  
Competitive Advantages ◽  
Tire Pressure ◽  
Agricultural Enterprises ◽  
Innovative Methods ◽  
Logging Industry ◽  
Cross Country ◽  
The Cost ◽  
Technical Solutions ◽  
Agricultural Machines

Technical solutions that can be implemented to increase mileage of tires up to 35%, eliminate the emergency of tires of forest and agricultural machines, reduce fuel consumption, increase cross-country ability and stability of machines, reduce damage of soil of cutting areas are discussed. These innovative methods for management of durability of tires are already widely used abroad, in leading transport companies in Russia, at large agricultural enterprises, but are still not known in the logging industry. The main competitive advantages of these technical solutions are simplicity of the construction, installation and operation, as well as low cost. As a result of the analysis of the existing tire pressure monitoring systems, the authors suggest the principle of improving the construction, which increases its reliability and reduces the cost.

scholarly journals Drying kinetics of baru flours as function of temperature

2018 ◽  
Vol 22 (10) ◽  
pp. 713-719 ◽  
Author(s):  
Douglas R. Reis ◽  
Fabrício B. Brum ◽  
Eduardo J. O. Soares ◽  
Jessiana R. Magalhães ◽  
Fabrício S. Silva ◽  
...  
Keyword(s):  
Experimental Data ◽  
Activation Energy ◽  
Food Industry ◽  
Nutritional Value ◽  
Effective Diffusivity ◽  
Drying Kinetics ◽  
Statistical Parameters ◽  
Noticeable Effect ◽  
Different Temperatures ◽  
Kinetics Of

ABSTRACT Several types of seeds have been initially used in the food industry due to the great potential that vegetable proteins have. Baru is a fruit commonly found in the Cerrado biome, having a high nutritional value. This paper aimed to determine and analyze the drying kinetics of whole and defatted baru almond flours at different temperatures. The flour resulting from almond milling was defatted using petroleum ether. The drying processes were performed at temperatures of 40, 50 and 60 ºC. The mathematical models of Page, Henderson and Pabis, Midilli & Kucuk, Thompson and Approximation of Diffusion were fitted to the experimental data. The results showed a noticeable effect of air temperature on the drying kinetics of whole and defatted baru almond flours. According to the statistical parameters of analysis, the models Midilli & Kucuk and Page were the ones with the best fits to the experimental data. The effective diffusivity values found ranged from 8.02 × 10–10 to 19.90 × 10–10 m2 s-1 and for the activation energy were 22.39 and 39.37 KJ mol-1 for whole and defatted almonds, respectively.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize

2020 ◽  
Vol 10 (19) ◽  
pp. 6998
Author(s):  
Cintya G. Soria-Hernández ◽  
Sergio O. Serna-Saldívar ◽  
Cristina Chuck-Hernández
Keyword(s):  
Soybean Meal ◽  
Food Industry ◽  
Nutritional Value ◽  
Low Cost ◽  
World Population ◽  
Nutritional Properties ◽  
Nutritional Characteristics ◽  
The World ◽  
Emulsifying Capacity ◽  
Maize Germ

Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

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