IMPROVEMENT OF TECHNOLOGIES AND DEVELOPMENT COMPOUNDINGS OF THE BAKERY PRODUCTS OF THE FUNCTIONAL PURPOSE ENRICHED WITH CALCIUM, PROTEIN AND β-CAROTENE

2018 ◽  
Author(s):  
И.В. МАЦЕЙЧИК ◽  
С.М. КОРПАЧЕВА ◽  
Е.А. СУВОРОВА ◽  
А.Н. ТКАЧ
Keyword(s):  
Information Matrix ◽  
Control Sample ◽  
Fine Powder ◽  
The Body ◽  
Bakery Products ◽  
Mechanochemical Processing ◽  
Egg Shell ◽  
Functional Purpose ◽  
Β Carotene ◽  
Min Cut

Разработаны рецептуры хлебобулочных изделий на основе сухой подсырной деминерализованной сыворотки «Вимм-билль-данн» с добавлением тонкодисперсного порошка из яичной скорлупы механохимической обработки и растительных порошков из свеклы, клюквы и моркови после инфракрасной обработки. С помощью математического моделирования путем решения задач линейного программирования подобраны оптимальные соотношения ингредиентов рецептур, представленные в виде информационной матрицы для проектирования. Усовершенствована технология приготовления новых хлебобулочных изделий: просеянную сыворотку разводят водой в соотношении 1 : 10, добавляют измельченные овсяные хлопья и замачивают на 15 мин; в полученную смесь вводят ингредиенты: подготовленные дрожжи активированные, порошок ИК-сушки из растительных ингредиентов и порошок из яичной скорлупы, размягченное сливочное масло, просеянную муку с аскорбиновой кислотой; производят замешивание теста в течение 7–8 мин при увеличенной скорости до однородной консистенции; тесто оставляют для брожения на 35 мин, разделывают на шарики массой 50 г и ставят на расстойку на 20 мин, выпекают при температуре 180–200°С в течение 20 мин. Установлено, что ускоренная механическая обработка интенсифицирует процессы приготовления теста, сокращая их продолжительность, мин: брожения с 75 до 35, расстойки с 55 до 20, выпечки от 5 до 2 по сравнению с контрольным образцом. Потребление разработанных хлебобулочных изделий удовлетворяет от 10 до 15% суточной потребности организма в β-каротине, кальции и белке. Разработанные хлебобулочные изделия соответствуют требованиям ТР ТС 021/2011 и рекомендованы в качестве функциональных продуктов детского, диетического и геронтологического питания. Bakery products on the basis of the dry demineralized whey powder Wimm-Bill-Dann with addition of fine powder of an egg shell of mechanochemical processing and vegetable powders of infrared processing from beet, a cranberry and carrots are developed. With the help of mathematical modeling by solving problems of linear programming the optimal ratio of the ingredients of the formulations presented in the form of an information matrix for the design are selected. The technology of preparation of new bakery products is improved: the sifted serum is diluted with water in a ratio of 1 : 10, the crushed oat flakes are added and soaked for 15 min; the ingredients are introduced into the resulting mixture: prepared activated yeast, IR drying powder from plant ingredients and eggshell powder, softened butter, sifted flour with ascorbic acid; kneading the dough for 7–8 min at an increased speed to a homogeneous consistency; the dough is left to ferment for 35 min, cut into balls weighing 50 g and put on proofing for 20 min and bake at 180–200°C for 20 min. It was found that accelerated machining intensifies the dough preparation processes, reducing their duration, min: fermentation from 75 to 35, proofing from 55 to 20, baking from 5 to 2 compared to the control sample. The consumption of the developed bakery products meets from 10 to 15% of the daily needs of the body in β-carotene, calcium and protein. The developed bakery products conform to requirements of TR CU 021/2011 and are recommended as functional products of baby, dietary and gerontological food.

Metalloproteases and egg-hatching in Pediculus humanus, the body (clothes) louse of humans (Phthiraptera: Insecta)

Parasitology ◽  
2007 ◽  
Vol 135 (1) ◽  
pp. 125-130 ◽  
Author(s):  
V. M. BOWLES ◽  
A. R. YOUNG ◽  
S. C. BARKER
Keyword(s):  
Protease Activity ◽  
The Body ◽  
Egg Hatching ◽  
Egg Hatch ◽  
Pediculus Humanus ◽  
Sds Page ◽  
Metalloprotease Inhibitors ◽  
Egg Shell ◽  
Ph Range

SUMMARYTo investigate the biochemical components of egg-hatch in the body louse, Pediculus humanus, egg-shell-washings (ESW) were collected during the first 2 h post-hatching and analysed by gelatin SDS-PAGE. These ESW contained proteases with molecular mass in the range of 25–100 kDa; the most abundant proteases were ~25 kDa. The 3 main regions of protease activity in the one-dimensional gelatin SDS-PAGE gels resolved to at least 23 distinct regions of protease activity when analysed by two-dimensional gelatin SDS-PAGE, with iso-electric points spread over the entire 3 to 10 pH range. Mechanistic characterization indicated that the ESW contained proteases of the metallo-class, inhibited by both 1,10-phenanthroline and EDTA. Several protease inhibitors were tested for their ability to inhibit louse egg-hatch in vitro. The metalloprotease inhibitor 1,10-phenanthroline and the aminopeptidase inhibitor bestatin significantly inhibited (P<0·05) louse egg-hatch (100% and 58%, respectively). The presence of metalloproteases at the time of egg-hatch and the inhibition of egg-hatch in P. humanus by metalloprotease inhibitors suggests a crucial role for these proteases in the hatching of this medically important parasite.

DEVELOPMENT OF RYE-WHEAT BAKERY PRODUCTS FROM FLOUR MULTI-COMPONENT MIXTURES FOR FUNCTIONAL AND DIETARY NUTRITION

2020 ◽  
Author(s):  
Н.А. БЕРЕЗИНА ◽  
А.В. АРТЕМОВ ◽  
И.А. НИКИТИН
Keyword(s):  
Mass Fraction ◽  
Control Sample ◽  
Wheat Bread ◽  
Bakery Products ◽  
Technological Properties ◽  
Multicomponent Mixtures ◽  
Food Ingredients ◽  
Biological Value ◽  
Retail Chain ◽  
Calcium Phosphorus

Представлен комплексный подход к оптимизации состава мучной поликомпонентной смеси для ржано-пшеничных хлебобулочных изделий, учитывающий химический состав и технологические свойства пищевых ингредиентов смеси, а также их влияние на основной технологически формирующий компонент – ржано-пшеничную муку. Проектирование состава поликомпонентных смесей осуществляли с помощью разработанной ранее программы. Было сгенерировано более 20 образцов модельных мучных смесей, из которых отобрано 4 образца с показателями биологической ценности не менее 70% для приготовления хлебобулочных изделий. Приготовление осуществляли ускоренным способом с использованием подкислителя «Лезизауэр», прессованных дрожжей и соли в количестве, % от массы смеси, 2,0; 2,2 и 1,5 соответственно. Воду вносили по расчету с учетом массовой доли влаги ингредиентов. Продолжительность брожения составляла 60–70 мин, расстойки – 35–40 мин. Изделия выпекали при (200 ± 10)ºС до температуры внутри мякиша 97–98ºС. В качестве контроля был приобретенный в торговой сети хлеб ржано-пшеничный «Спасский», выпеченный АО «Орловский хлебокомбинат». Установлено, что выпеченные образцы ржано-пшеничного хлеба из разработанных мучных поликомпонентых смесей имеют сбалансированный состав белков, жиров и углеводов – 1,0 : 0,8 : 3,9–4,8 соответственно и кальция, фосфора и магния – 1,0 : 0,5–0,6 : 1,2–1,5 соответственно. По сравнению с хлебом ржано-пшеничным «Спасский» в хлебобулочных изделиях из мучных поликомпонентных смесей повысилось содержание белка и липидов соответственно на 0,8–2,3 и 2,7–3,5%, количество углеводов снизилось на 5,5–7,2%, увеличилось количество клетчатки в 4,5–5,5 раза, кальция в 5,5–7,5 раза, фосфора в 1,5–1,6 раза, магния в 1,1–1,2 раза. Биологическая ценность разработанных хлебобулочных изделий повысилась на 7,9–18,4% в сравнении с контрольным образцом. A comprehensive approach to optimizing the composition of a multi-component flour mixture for rye-wheat bakery products, taking into account the chemical composition and technological properties of the food ingredients of the mixture, as well as their influence on the main technologically forming component – rye-wheat flour, is presented. The design of the composition of multicomponent mixtures was carried out using a previously developed program. More than 20 samples of model flour mixtures were generated, of which 4 samples with indicators of biological value of at least 70% were selected for the preparation of bakery products. Preparation was carried out by an accelerated method using the acidifier «Lezisauer», compressed yeast and salt in an amount, % of the mass of the mixture, 2,0; 2,2 and 1,5 respectively. Water is added according to the calculation taking into account the mass fraction of moisture of the ingredients. The duration of fermentation was 60–70 minutes, proofing – 35–40 minutes. The products were baked at (200 ± 10)°C to the temperature inside the crumb 97–98°C. The rye-wheat bread «Spassky» purchased in the retail chain was used as a control. It was found that the baked samples of rye-wheat bread from the developed multi-component flour mixtures have a balanced composition of proteins, fats and carbohydrates – 1,0 : 0,8 : 3,9–4,8 respectively and calcium, phosphorus and magnesium – 1,0 : 0,5–0,6 : 1,2–1,5 accordingly. Compared with rye-wheat bread «Spassky» in bakery products made from flour multicomponent mixtures, the content of protein and lipids increased respectively by 0,8–2,3 and 2,7–3,5%, the amount of carbohydrates decreased by 5,5–7,2%, the amount of fiber increased by 4,5–5,5 times, calcium by 5,5–7,5 times, phosphorus by 1,5–1,6 times, magnesium by 1,1–1,2 times. The biological value of the developed bakery products increased by 7,9–18,4% in comparison with the control sample.

DEVELOPMENT OF BREAD FORMULATION USING OF BARNYARD GRASS (ECHINOCHLOA FRUMENTACEA) FLOUR TO IMPROVE THE QUALITY

2019 ◽  
Author(s):  
Н.Н. ФИЛОНОВА ◽  
С.В. ЯЦЕНКО ◽  
М.К. САДЫГОВА
Keyword(s):  
Control Sample ◽  
Ash Content ◽  
High Rate ◽  
Bakery Products ◽  
Barnyard Grass ◽  
Bread Crumb ◽  
Rye Bread ◽  
Lifting Force ◽  
Echinochloa Frumentacea ◽  
Better Than

Оптимизирована рецептура хлеба «Паляница украинская» путем введения 15% пайзовой муки (ПМ) и 5% льняной муки (ЛМ) взамен части пшеничной. Образец с добавкой 15% ПМ и 5% ЛМ имел достаточно высокий показатель бродильной активности и самый высокий показатель подъемной силы – 28 мин в отличие от образца с тем же количеством ПМ, но без добавки ЛМ (43,3 мин) и контрольного образца без добавок (45,5 мин). Добавка в рецептуру хлеба ПМ увеличила в нем содержание белка на 14,68%, золы – более чем в 2 раза. Добавление ЛМ нейтрализовало специфические аромат и вкус пайзы, повлияло на формоудерживающую способность полуфабриката: во время выпечки изделие не расплывалось, выпеченный хлеб имел эластичный пропеченный мякиш с равномерной пористостью, на корке отсутствовали трещины и подрывы. В результате добавки ПМ и ЛМ опытный образец приобрел насыщенный цвет корки и мякиша, приятный аромат, напоминающий аромат ржаного хлеба. Образец хлеба, содержащий 15% ПМ и 5% ЛМ, по истечении 72 ч хранения имел наименьший показатель крошковатости – 3,59% к массе мякиша хлеба и самый высокий показатель набухаемости – 154,5%, лучше других образцов сохранил потребительские качества: вкус и аромат изделия практически не изменились, мягкость мякиша снизилась незначительно. Внесение ПМ взамен части пшеничной в рецептуру хлеба способствует увеличению продолжительности срока хранения изделия, что позволяет рекомендовать использование пайзовой муки в производстве хлебобулочных изделий. The formulation of bread «Palyanitsa ukrainskaya» is optimized by introducing 15% of barnyard grass flour (GF) and 5% of flax flour (FF) instead of wheat flour. The sample with the addition of 15% of GF and 5% of FF had a sufficiently high rate of fermentation activity and the highest rate of lifting force – 28 min in contrast to the sample with the same amount of GF, but without the addition of FF (43,3 min) and the control sample without additives (45,5 min). Additive in bread formulation GF increased its protein content by 14,68%, ash content – more than 2 times. The addition of FF neutralized the specific flavor and taste of the barnyard grass, influenced the form-holding ability of the semi-finished product: during baking the product was not blurred, the baked bread had an elastic baked crumb with uniform porosity, cracks and explosions were absent on the crust. As a result of the addition of GF and FF the prototype acquired a rich color of crust and crumb, a pleasant aroma reminiscent of rye bread. A sample of bread containing 15% GF and 5% FF after 72 h of storage had the lowest crumbiness index – 3,59% by weight of bread crumb and the highest rate of swelling – 154,5%, better than other samples retained consumer qualities: taste and aroma of the product has not changed, the softness of the crumb decreased slightly. Introduction of GF instead of part wheat in the bread formulation helps to increase the duration of the shelf life of the product, which allows us to recommend the use of barnyard grass flour in production of bakery products.

scholarly journals Analysis of βeta-carotene from Jongi (Dillenia Serrata Thunb.) as a source of vitamin A

2021 ◽  
Vol 10 (2) ◽  
pp. 184-190
Author(s):  
Khairun Nisa ◽  
Ryka Marina Walanda
Keyword(s):  
Chronic Disease ◽  
Vitamin A ◽  
Essential Role ◽  
Antioxidant Activities ◽  
Beta Carotene ◽  
Neurological Function ◽  
The Body ◽  
Yellow Orange ◽  
Β Carotene ◽  
Healthy Eyes

Beta-carotene is converted in the body to vitamin A, a powerful antioxidant that plays an essential role in maintaining healthy eyes, skin, and neurological function. Beta-carotene and other carotenoids have antioxidant activities and are valued for their ability to prevent chronic disease. β-carotene is found in yellow, orange, red, and green fruits. The purpose of this study was to determine the β-carotene in Jongi. Jongi (Dillenia Serrata Thunb.) is an endemic fruit of Sulawesi which contains β-carotene. The samples used in this study were raw jongi and ripe jongi extracted with n-hexane: acetone (1:4). To the samples were analyzed quantitatively using UV-Vis spectrophotometry at a wavelength of 450.00 nm. The results showed that the β-carotene in raw jongi was 0.3554 mg/100 g and the β- carotene in ripe jongi was 1.1841 mg/100 g. Ripe jongi consist of more β-carotene than the raw jongi, hence better as a source of Vitamin A.

Study of Coconut Charcoal Powder and Egg Shell Powder as Partial Replacement to Fine Aggregates and Cement in Load Bearing Concrete Bricks

2020 ◽  
Vol 853 ◽  
pp. 120-125
Author(s):  
Airvin John C. Palacio ◽  
Nioro G. Furiscal ◽  
Katrina Mae L. Abalos ◽  
Dioven Angelo A. Alferez ◽  
Edmer A. Bade ◽  
...  
Keyword(s):  
Compressive Strength ◽  
Water Absorption ◽  
Construction Materials ◽  
Control Sample ◽  
Agricultural Wastes ◽  
Partial Replacement ◽  
Agriculture Sector ◽  
Coconut Charcoal ◽  
Fine Aggregates ◽  
Egg Shell

Waste disposal is one of the issues that plague the society. Philippines is an agricultural country due to its strategic location in the tropics. Because of this nature, the agriculture sector tends to produce a huge amount of waste that if not disposed properly could pose a threat to the society and to the environment. With the advancement of technology, it has been a challenge for researchers to improve the quality of construction materials that is used in the industry. Studies have been performed on the possibilities of incorporating agricultural wastes to various construction materials as a form of waste diversion. In order to address the problem with agricultural wastes as well as to improve the property of construction materials, a study on coconut waste and eggshell waste was conducted as a constituent in concrete brick production. In this study, the density, compressive strength as well as the water absorption of concrete bricks with coconut charcoal powder (CCP) and eggshell powder (ESP) as replacement for fine aggregates and cement was conducted. Different mix ratios (0%, 2.5%, 5%, 10% CCP with a constant value of 5% ESP in each mix ratio) were carried out and the results were compared to a control sample. From the results of the density test, the concrete bricks with 5% CCP and 5% ESP was the lightest at a density of 1678.184 kg/m3, it also showed the least water absorption at 8.58% and exhibited the highest compressive strength at 17.5 MPa.

scholarly journals Powdered intermediate of yacon as a prebiotic ingredient of bakery products

2020 ◽  
Vol 17 ◽  
pp. 00212
Author(s):  
N.M. Derkanosova ◽  
S. A. Shelamova ◽  
O.A. Vasilenko ◽  
V. K. Gins ◽  
N. I. Derkanosov
Keyword(s):  
Wheat Flour ◽  
Functional Food ◽  
Growth And Development ◽  
Market Development ◽  
Comparative Characteristic ◽  
Bakery Products ◽  
Food Ingredient ◽  
Consumer Market ◽  
Current Stage ◽  
Functional Purpose

The current stage of consumer market development is described by increasing interest in healthy food products, specialized, and functional purpose foods. In these conditions, the solution of the problem of the correction of the composition, while preserving the taste, aroma and other consumer characteristics, is of particular importance. The complex of organoleptic, physicochemical, and microbiological tests confirmed the technological feasibility of using yacon powder in bakery technology made of a mixture of rye and wheat flour. The studies on the composition of yacon powder, its effect on the growth and development of lactic acid bacteria demonstrate the possibility of using yakon powder as a functional food ingredient with a prebiotic effect. The results obtained are confirmed by a comparative characteristic of the quality and composition of bread made of the mixture of rye and wheat flour of the control and experimental samples with the addition of powdered yacon semi-finished product.

Complementary health food rich in micronutrients

2016 ◽  
Vol 35 (4) ◽  
Author(s):  
Arpitha Gaddam ◽  
Kavita Waghray ◽  
Srinivas Maloo
Keyword(s):  
Dietary Fiber ◽  
Finger Millet ◽  
Control Sample ◽  
Good Health ◽  
The Body ◽  
Health Food ◽  
Hedonic Scale ◽  
Calcium Iron ◽  
Fiber Proteins ◽  
Different Levels

A health food was developed by blending ragi malt (finger millet malt) with oats flour to avail complementary health benefits. Micronutrients are essential for growth and development of children below five years, for proper functioning of every system in the body and are vital for good health. Finger millet is rich source of calcium, iron and dietary fiber, while oats are dense with dietary fiber, proteins, vitamins, minerals and phytochemicals. Ragi malt was blended with oats flour at different levels 10%, 20% and 30% respectively. The incorporated products were subjected to sensory analysis by a panel of 30 members using 5 point Hedonic scale. Formula 1 (10% oats flour formulation) was rated superior to control sample. The superior sample was analyzed and results were compared with FSSAI standards for Malt Based Foods. Shelf life of the product was about 90 days under ambient environment when packed and stored in metallized polyester

Tropical stormwater nutrient degradation using nano-TiO2 in photocatalytic reactor detention pond

2015 ◽  
Vol 73 (2) ◽  
pp. 405-413 ◽  
Author(s):  
Saeed Rad ◽  
Supiah Shamsudin ◽  
Mohd Raihan Taha ◽  
Shamsuddin Shahid
Keyword(s):  
Nitrate Removal ◽  
Control Sample ◽  
Ultra Violet ◽  
The Body ◽  
Nano Particles ◽  
Scale Model ◽  
Stormwater Treatment ◽  
Nano Tio2 ◽  
Photocatalytic Reactor ◽  
Detention Pond

The photo-degradation of nutrients in stormwater in photocatalytic reactor wet detention pond using nano titanium dioxide (TiO2) in concrete was investigated in a scale model as a new stormwater treatment method. Degradation of phosphate and nitrate in the presence of nano-TiO2 under natural ultra violet (UV) from tropical sunlight was monitored for 3 weeks compared with normal ponds. Two types of cement, including ordinary Portland and white cement mixed with TiO2 nano powder, were used as a thin cover to surround the body of the pond. Experiments with and without the catalyst were carried out for comparison and control. Average Anatase diameter of 25 nm and Rutile 100 nm nano particles were applied at three different mixtures of 3, 10 and 30% weight. The amounts of algae available orthophosphate and nitrate, which cause eutrophication in the ponds, were measured during the tests. Results revealed that the utilization of 3% up to 30% weight nano-TiO2 can improve stormwater outflow quality by up to 25% after 48 h and 57% after 3 weeks compared with the control sample in normal conditions with average nutrient (phosphate and nitrate) removal of 4% after 48 h and 10% after 3 weeks.

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