RESEARCH OF CONSUMER PROPERTIES OF FUNCTIONAL BAKERY PRODUCT, ENRICHED WITH FRUIT FOOD ADDITIVE

Исследованы потребительские свойства хлебобулочного изделия функциональной направленности, обогащенного фруктовой пищевой добавкой Порошок грушевый . Установлено, что разработанное обогащенное хлебобулочное изделие по физикохимическим показателям превосходит контрольный образец без добавки, : по пористости мякиша на 8,3, удельному объему на 16,1, формоустойчивости на 13,6, общей деформации мякиша на 25,0. Внесение пищевой добавки позволяет продлить сроки сохранения свежести хлебобулочного изделия. Показано, что потребление 250 г обогащенного фруктовой пищевой добавкой Порошок грушевый хлебобулочного изделия позволяет удовлетворить суточную потребность, : в Рактивных веществах на 45,9, пищевых волокнах на 27,0, калии на 17,9, фосфоре на 16,1, меди на 22,5, марганце на 21,2. Разработанное хлебобулочное изделие является функциональным, так как его потребление в количестве 250 г в сутки позволяет удовлетворить более 15 рекомендуемой физиологической нормы для взрослого человека в ряде пищевых функциональных ингредиентов. Consumer properties of bakery products of a functional orientation, enriched with fruit food additive Powder pear , are investigated. It is established that the developed enriched bakery product in physical and chemical parameters exceeds the control sample without additives, : porosity of the crumb by 8,3, specific volume by 16,1, form stability by 13,6, the total deformation of the crumb by 25,0. Adding a food additive allows you to extend the terms of preservation of freshness of bakery products. It is shown that the consumption of 250 g of enriched fruit food additive Powder pear bakery products can meet the daily demand, : in Pactive substances on 45,9, dietary fibers on 27,0, potassium on 17,9, phosphorus on 16,1, copper on 22,5, manganese on 21,2. The developed bakery product is functional, since its consumption in the amount of 250 g per day allows to satisfy more than 15 of the recommended physiological norm for an adult in a number of food functional ingredients.

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RESEARCH OF CONSUMER PROPERTIES OF FUNCTIONAL BAKERY PRODUCTS ENRICHED WITH FRUIT POLYSACCHARIDE-VITAMIN DIETARY SUPPLEMENT

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.5-6.9 ◽

2018 ◽

Author(s):

Н.Н. КОРНЕН ◽

С.А. КАЛМАНОВИЧ ◽

Т.А. ШАХРАЙ ◽

О.Л. ВЕРШИНИНА ◽

Е.П. ВИКТОРОВА ◽

...

Keyword(s):

Food Supplement ◽

Food Additive ◽

Bakery Products ◽

Dietary Fibers ◽

Functional Ingredients ◽

Bread Crumb ◽

Form Stability ◽

Fermentation Stage ◽

Active Substances ◽

Control Samples

Разработаны рецептуры хлебобулочных изделий, обогащенных фруктовой полисахаридно-витаминной пищевой добавкой «Порошок яблочный». Разработанные изделия имеют более высокие показатели: пористость мякиша хлеба и булки 79 и 80%, удельный объем 390 и 410 см3/100 г соответственно по сравнению с контрольными образцами (70 и 73%, 310 и 330 см3/100 г соответственно). Формоустойчивость подового изделия обогащенного хлеба (0,55 H/D) и булки (0,60 H/D) также выше контрольных образцов – 0,40 и 0,42 H/D соответственно. Кроме того, в отличие от контрольных образцов хлебобулочных изделий, в которых отсутствуют пектин и Р-активные вещества, в составе разработанных хлеба и булки пектина содержится 0,22 и 0,25 г/100 г соответственно, Р-активных веществ 53,64 и 54,85 мг/100 г соответственно. Внесение пищевой добавки на стадии брожения опары сократило продолжительность технологического процесса производства хлеба и булки на 70 и 80 мин соответственно. Установлено, что разработанные хлебобулочные изделия соответствуют требованиям ТР ТС 021/2011 по показателям безопасности и являются функциональными, так как потребление их в количестве 250 г в сутки позволяет удовлетворить более 15% рекомендуемой физиологической нормы в ряде пищевых функциональных ингредиентов, таких как пищевые волокна, пектин, Р-активные вещества, калий и медь. Formulations of bakery products enriched with fruit polysaccharide-vitamin food supplement Apple Powder have been developed. The developed products have higher rates: porosity of bread crumb and rolls 79 and 80%, specific volume 390 and 410 cm3/100 g, respectively, compared to control samples (70 and 73%, 310 and 330 cm3/100 g, respectively). The form stability of the hearth product of enriched bread (0,55 H/D) and bun (0,60 H/D) is also higher than the control samples – 0,40 and 0,42 H/D, respectively. In the bread composition and bun contain 0,22 and 0,25 g/100 g pectin, P-active substances 53,64 and 54,85 mg/100 g, respectively. The introduction of a food additive at the fermentation stage of the sponge reduced the duration of the technological process of production of bread and bun by 70 and 80 minutes, respectively. It is established that the developed bakery products in terms of safety meet the requirements of TR CU 021/2011. The developed bakery products are functional, since their consumption in the amount of 250 g per day satisfies more than 15% of the recommended physiological norm in a number of food functional ingredients, such as dietary fibers, pectin, P-active substances, potassium and copper.

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Improvement of the technology of bakery products using the wholemeal spelt flour

BIO Web of Conferences ◽

10.1051/bioconf/20213700069 ◽

2021 ◽

Vol 37 ◽

pp. 00069

Author(s):

Nadezhda Sanzharovskaya ◽

Natalia Sokol ◽

Olga Khrapko ◽

Kyamran Mamedov

Keyword(s):

Nutritional Value ◽

Control Sample ◽

Wheat Bread ◽

Bakery Products ◽

Chemical Parameters ◽

Amylolytic Enzymes ◽

Mass Consumption ◽

Healthy Nutrition ◽

New Varieties ◽

Physical And Chemical

Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective of this study is to justify the use of wholemeal spelt flour in the formulation of wheat bread. Generally accepted standard research methods were used. It is experimentally proved that the addition of spelt flour to the flour blend increases the activity of amylolytic enzymes, as well as decreases the mass fraction of crude gluten in all dough samples. When adding the spelt flour in the proportion 40% of the flour weight, physical and chemical parameters did not deteriorate and fell within the normal range, compared with the control sample of wheat bread. It is proved that the use of spelt flour in the production of bakery products will increase the biological and nutritional value of products, as well as expand the range of products for healthy nutrition.

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COMPETITIVE POTENTIAL OF A FUNCTIONAL BAKERY PRODUCT ENRICHED OF FOOD ADDITIVE «APPLE»

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.1.30 ◽

2020 ◽

Author(s):

Н.Н. КОРНЕН ◽

С.А. КАЛМАНОВИЧ ◽

Т.А. ШАХРАЙ ◽

Е.П. ВИКТОРОВА

Keyword(s):

Dietary Fiber ◽

Food Additive ◽

Functional Ingredients ◽

Bakery Product ◽

Functional Efficiency

Проведена оценка конкурентного потенциала разработанного функционального хлебобулочного изделия, обогащенного пищевой добавкой Яблочная . Эталоном служило необогащенное хлебобулочное изделие. Конкурентный потенциал разработанного изделия (РИ) оценивали по пяти группам показателей: функциональная эффективность, безопасность, стандартизация, надежность, патентно-правовая. Показано, что РИ обладает более высокой конкурентоспособностью по сравнению с базовым продуктом: превосходит базовый продукт по показателю функциональной эффективности, в частности по содержанию пищевых функциональных ингредиентов пищевых волокон, меди, калия и диапазону функциональности (Qотн 1,5). По патентно-правовому показателю (Qотн 2,0) и показателю надежности (Qотн 1,5) РИ также превосходит базовый продукт. Evaluation of the competitive potential of the developed functional bakery product enriched with the food additive Apple was carried out. The un-enriched bakery product was as a standard. The competitive potential of the developed product (DP) was evaluated by five groups of indicators: functional efficiency, safety, standardization, reliability, and patent and legal. It is shown that DP has a higher competitiveness compared to the base product: it exceeds the base product in terms of functional efficiency, in particular in terms of the content of food functional ingredients dietary fiber, copper, potassium, and the range of functionality (Qrel 1,5). DP is also superior to the base product in terms of patent and legal indicator (Qrel 2,0) and reliability (Qrel 1,5).

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OPTIMIZATION OF INULIN CONTENT IN THE FORMULATION OF SOFT WAFERS ON BASED WHEAT FIBER

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2020.5-6.12 ◽

2020 ◽

Author(s):

Р.З. СХАШОК ◽

Ю.Н. ФИЛИППЕНКО ◽

Н.А. ТАРАСЕНКО

Keyword(s):

Dietary Fiber ◽

Quality Indicators ◽

Control Sample ◽

Chemical Parameters ◽

Organoleptic Evaluation ◽

Physical And Chemical Parameters ◽

Quality Of Products ◽

Physical And Chemical ◽

Optimal Quality

Исследовано влияние инулина, внесенного в рецептуру мягких вафель взамен части сахара, на качество изделий. Раствор инулина Beneo (Orafti) GR вносили в тесто в количестве 3, 5 и 7% к массе муки. Контролем был образец мягких вафель без добавки инулина. Одновременно с инулином во все образцы вносили пшеничные пищевые волокна Камецель FW 200 в количестве 15% к массе муки. На основе исследования физико-химических показателей влажности и плотности тестовых заготовок, а после их выпечки – намокаемости и влажности готовых изделий установлено, что оптимальные показатели качества имел образец мягких вафель с 5-процентным содержанием инулина. По разработанной рецептуре изготовлены мягкие вафли с добавкой пшеничных волокон и установленным количеством инулина. Проведена органолептическая оценка изделий, определено содержание основных пищевых веществ. Установлено, что мягкие вафли, в рецептуру которых внесены пшеничные волокна Камецель FW 200 и инулин Beneo (Orafti) GR, дольше сохраняют свежесть, содержат на 15% меньше жира, на 6% больше белка и на 8% менее калорийны по сравнению с контрольным образцом. The effect of inulin added to the formulation of soft wafers instead of sugar on the quality of products was studied. Beneo (Orafti) GR inulin solution was added to the dough in an amount of 3, 5 and 7% by weight of flour. A sample of soft wafers without inulin supplementation was a control. Wheat dietary fiber Kametsel FW 200 in an amount of 15% by weight of flour was added simultaneously with inulin to all samples. On the basis on the study of physical and chemical parameters of humidity and density of test blanks, and after baking-wetness and humidity of finished products, it was found that a sample of soft wafers with 5% inulin content had optimal quality indicators. According to the developed recipe, soft wafers with the addition of wheat fibers and a set amount of inulin are made. Organoleptic evaluation of products was carried out, the content of the main food substances was determined. It was found that soft wafers with wheat fiber Kamenzel FW 200 and inulin Beneo (Orafti) GR added to the recipe retain freshness longer, contain 15% less fat, 6% more protein and 8% less calories compared to the control sample.

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FORMULATION CURD SOUFFLE FOR GLUTEN-FREE NUTRITION

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.4.9 ◽

2021 ◽

Author(s):

М.В. РЫБЕНКО ◽

Э.К. НИГМЕТОВА ◽

Ю.В. УШАКОВА ◽

К.Е. БЕЛОГЛАЗОВА ◽

Г.Е. РЫСМУХАМБЕТОВА ◽

...

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Control Sample ◽

Payback Period ◽

Cottage Cheese ◽

Gluten Free ◽

Plant Origin ◽

Chemical Parameters ◽

Number Of Patients ◽

Physical And Chemical

Рост числа больных с алиментарно-зависимыми заболеваниями во многих странах делает необходимым расширение ассортимента продуктов для диетического питания. Исследована возможность применения полисахаридов микробного и растительного происхождения в качестве структурообразователей в рецептуре творожного суфле для безглютенового питания. Предложена замена глютенсодержащего сырья – пшеничной муки на полисахариды (ПС) ксантан и гуаран. Объектом исследования были образцы творожного суфле с внесенным ксантаном или гуараном в количестве 0,3; 0,5; 0,7 и 1,0% от массы сырья взамен пшеничной муки. Контролем служил образец суфле из творога, приготовленного по стандартной рецептуре, без замены пшеничной муки ПС. Установлено, что после выпечки консистенция изделий с ксантаном не соответствовала требованиям, предъявляемым к суфле: оно было плотным и не обладало ярко выраженной характерной пористостью. Наивысшую органолептическую оценку получил образец суфле с содержанием 0,3% гуарана со структурой и вкусом, характерными для контрольного образца. Исследованные физико-химические показатели и пищевая и энергетическая ценность разработанного творожного суфле для безглютенового питания сопоставимы с аналогичными показателями контрольного образца. Рассчитано, что при годовом объеме выработки разработанной продукции 35,3 т срок окупаемости составит 0,33 года при рентабельности 50%. The increase in the number of patients with alimentary-dependent diseases in many countries makes it necessary to expand the range of products for dietary nutrition. The possibility of using polysaccharides of microbial and plant origin as structure-forming agents in the formulation curd souffle for gluten-free nutrition has been investigated. Replacement of gluten-containing raw materials – wheat flour with polysaccharides (PS) xanthan and guaran is proposed. The object of the study was samples of cottage cheese souffle with xanthan or guaran added in the amount of 0,3; 0,5; 0,7 and 1,0% of the mass of raw materials instead of wheat flour. The control was a sample of a souffle made of curd prepared according to a standard formulation, without replacing wheat flour with PS. It was found that after baking, the consistency of products with xanthan did not meet the requirements for the souffle: it was dense and did not have a pronounced characteristic porosity. The highest organoleptic rating was given to a souffle sample containing 0,3% guaran, which had the structure and taste characteristic of the control sample. The studied physical and chemical parameters and the nutritional and energy value of the developed curd souffle for gluten-free nutrition are comparable with similar indicators of the control sample. It is calculated that with an annual output of 3,3 tons of developed products, the payback period will be 0,33 years with a profitability of 50%.

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INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS

Food Science and Technology ◽

10.15673/fst.v13i2.1389 ◽

2019 ◽

Vol 13 (2) ◽

Author(s):

I. Tsykhanovska ◽

L. Skurikhina ◽

V. Evlash ◽

L. Pavlotska

Keyword(s):

Binding Capacity ◽

Acid Number ◽

Food Additive ◽

Raw Material ◽

Chemical Parameters ◽

Technological Parameters ◽

Water Binding ◽

Physical And Chemical Parameters ◽

Minced Meat ◽

Physical And Chemical

. The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and technological properties of model beef minced meat have been studied. Also, their organoleptic parameters and the output of ready steaks made from them were investigated. Food additive “Magnetofood” was added to the beef minced meat in the amount of 0.05–0.15% to the mass of meat raw material. The water-binding ability was determined by the method of pressing; degree of oxidation by means of peroxide and acid numbers; output of the finished product and organoleptic indicators – by standard and commonly accepted methods; digestion of proteins of steaks – by the method of Pokrovsky A.A. and Yertanova E.D. It has been determined that due to the nanosize of Ferum oxide , a significant specific volume, developed active surface, affinity for proteins, thermal stability, the additive “Magnetofood” has antioxidant, sorption, complexing, structure-forming, stabilizing, water-binding, water and fat-retaining properties. Thus, the investigated additive contributes to the formation of new functional and technological indicators of beef meat systems and the improvement of consumer characteristics of the finished products obtained from them. The input of "Magnetofood" food additive in beef minced meat improves the organoleptic and functional-technological parameters compared to control: the moisture-binding capacity increases by 12.0–12.8%; output of finished products - by 1,5–4,5%. The growth of the total effect of digestion of proteins of prepared steaks (in 1,17-1,65 times) have been noted; reduction of the acid number (by 3,0–4,0%) and peroxide number (by 0,09–0,12 mmolol/kg). The results of the studies allowed to determine the rational amount of food supplement “Magnetofood”, it is 0.15% to the mass of meat raw materials.

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Technology of production of kumis drink enriched with iodine-glycoside complex

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2021-2-137-142 ◽

2021 ◽

Vol 83 (2) ◽

pp. 137-142

Author(s):

S. N. Chebotarev ◽

R. R. Maksyutov

Keyword(s):

Control Sample ◽

Titratable Acidity ◽

Weight Fraction ◽

Molecular Iodine ◽

Binary Complex ◽

Chemical Parameters ◽

Functional Product ◽

Physical And Chemical Parameters ◽

Physical And Chemical ◽

Technology Of Production

The article presents the results of experimental research on the development of a formulation and technology for the industrial production of kumis drink enriched with an iodine-glycoside complex, which is a source of molecular iodine with antioxidant activity. Study of the iodine level in patients with tuberculosis showed the following results: iodine deficiency was diagnosed in 86,7% of the total number of examined patients - the median ioduria in this group of patients ranged from 20 ?g/l to 99 ?g/l. The article describes a technology of production of kumis drink enriched with iodine-glycoside complex, including following operations: acceptance and preparation of raw materials; normalization and preparation of the mixture; pasteurization, homogenization, cooling and insertion of "iodine-glycoside"; preparation of the fermentation culture; fermentation and souring, bottling, maturation of the drink; packaging, labeling and cooling. It also includes the results of evaluating the organoleptic indicators of kumis drink - consistency, taste, color, smell and appearance, as well as the physical and chemical parameters: weight fraction of fat, protein, dry fat-free substances; the volume of settled whey, antioxidant balance in respiratory pathology by activating the KEAP1 /Nrf2 /ARE redox-sensitive system inducing the gene expression that control the endogenous antioxidants synthesis. Binary complex (kumis drink + molecular iodine) is considered here as a non-pharmacological pathogenetic agent. The technological process of the production of a functional product with anti-tuberculosis activity ensured the preservation of the physical and chemical parameters of the kumis drink, reducing the titratable acidity to 44,8% in the iodine-enriched drink against 57,6% in the control sample. The author elaborates on mechanisms of the participation of the “iodine-glycoside complex” and low-molecular organic substances, in particular, the amino acids of the kumis drink, in the regulation of pro-, with pleiotropic properties for the treatment and prevention of tuberculosis.

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Development of technology of sauces with functional ingredients for restau-rants

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9510 ◽

2021 ◽

Vol 23 (95) ◽

pp. 57-64

Author(s):

T. Lebedenko ◽

G. Krusir ◽

H. Shunko ◽

H. Korkach

Keyword(s):

Human Body ◽

Control Sample ◽

The Body ◽

Biologically Active Substances ◽

Biologically Active ◽

Physical Parameters ◽

Characteristic Structure ◽

Functional Ingredients ◽

Functional Orientation ◽

Active Substances

Currently, the creation of a range of new products that improve human nutritional status is a timely and urgent problem facing scientists in the food industry. In food technology it is effective to use functional ingredients that have enhanced protective and improved technological properties. It is possible to confidently attribute the components of plant origin, namely, dietary fiber and plant phospholipids, to such substances. Phospholipids are a group of essential substances that are irreplaceable and enter the human body only with food. Phospholipids cannot be formed independently in the human body, but perform important functions that have a positive effect on the body: they restore cell walls; they are involved in lipid metabolism, as well as reducing the risk of cholesterol formation; they actively participate in the delivery processes of biologically active substances to cells, etc. A rich source of biologically active substances are flax seeds, its medicinal properties have been known for centuries and are recognized by official medicine. The influence of flax seed mucilage and phospholipids in the formulation of red main sauce on rheological and physical parameters was investigated. Samples of sauces with replacement of 50 and 100% of flour for flax polysaccharides and 30 % of animal fat for vegetable phospholipids were developed. The change of effective viscosity and density of the developed sauces is investigated. It was found that at a shear rate of 0.3333 s-1 the viscosity of the control sample is 14.32 Pa·s, of the same one with the replacement of 50 % flour and 10 g of fat and 100 % flour and 10 g of fat, respectively, is 16.49 and 19.6 Pa·s. This replacement in the experimental samples is accompanied by a slight increase in density. In order to substantiate the functional orientation of sauces in the introduction of herbal additives, studies were conducted to determine the antioxidant activity (AOA) of the developed sauces and their components. It was found that the maximum AOA a sauce with herbal additives has, which for 90 minutes is able to “quench” 89 % of the radicals formed in these conditions in the model system. Adding sauces to ready meals, even in small quantities, help to increase the nutritional value and attractiveness of the consumed food. Therefore, the effect of additives on the consumer characteristics of sauces was investigated. It is established that the developed types of sauces have a characteristic structure, creamy and homogeneous consistency, pronounced taste and aroma. The conducted complex of researches allows to state with confidence that use of available vegetable raw materials instead of the ingredients possessing the raised food value, allows to reduce energy value and to expand the range of sauces of functional orientation for restaurant enterprises.

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