IMPROVING CANDIED FRUIT TECHNOLOGY WITH reduced sugar content FROM TUBERS OF JERUSALEM ARTICHOKE

2020 ◽  
Author(s):  
Н.Т. Шамкова ◽  
А.И. ВЕРЕЩАГИНА ◽  
А.В. Добровольская ◽  
А.З. Тодорова
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Organoleptic Properties ◽  
Milk Whey ◽  
Sugar Substitute ◽  
Optimal Mode ◽  
Public Catering ◽  
Active Substances

Разработан способ производства цукатов пониженной сахароемкости из клубней топинамбура сорта «Интерес», адаптированный к производственным возможностям предприятий общественного питания. Доказана целесообразность использования молочной сыворотки и сукралозы в качестве рецептурных ингредиентов цукатов. Определены наибольшие потери сухих веществ при бланшировании топинамбура в воде (55%), средние – в лимонной кислоте (43%), наименьшие – при бланшировании в молочной сыворотке (25%). Установлен оптимальный режим бланширования образцов в молочной сыворотке – в течение 6 мин при температуре t 80°С. После проваривания в растворе сахарозаменителя наилучшие органолептические свойства определены у образцов, подвергшихся тепловой обработке от 3 до 5 мин при t от 95 до 98ºС с последующей выдержкой в растворе сахарозаменителя в течение 1 ч. Установлен оптимальный режим сушки цукатов в дегидраторе: t от 65 до 68ºС, продолжительность 3 ч. Наилучшими органолептическими свойствами обладали образцы, выдержанные и проваренные в растворе сукралозы, пищевая ценность которых составила, %: сухих веществ 66,0; белков 1,2; углеводов 16,0; инулина 4,97; пектиновых веществ 0,8; аскорбиновой кислоты и Р-активных веществ 5,6 и 19,2 мг % соответственно. На момент окончания срока годности цукаты имели высокие вкусовые показатели (4,9 балла). При хранении в течение 60 сут по микробиологическим показателям цукаты соответствовали гигиеническим нормативам. Совершенствование технологии цукатов позволило сократить технологический процесс до 4 ч 20 мин (260 мин), тогда как по традиционной технологии требуется от 6 до 24 ч (360–1440 мин). Цукаты пониженной сахароемкости из клубней топинамбура рекомендованы для диетического питания при сахарном диабете. A method for the production of candied fruits with reduced sugar content from Jerusalem artichoke tubers of the “Interest” variety, adapted to the production capabilities of public catering enterprises, has been developed. The expediency of using milk whey and sucralose as prescription ingredients of candied fruits has been proved. The highest dry matter losses were determined when blanching Jerusalem artichoke in water (55%), the average – in citric acid (43%), and the lowest – when blanching in milk whey (25%). The optimal mode of blanching samples in whey was established – for 6 minutes at a temperature t of 80°C. After cooking in a solution of sugar substitute, the best organoleptic properties have been defined in samples has been subject to heat treatment from 3 to 5 minutes at t from 95 to 98°C, followed by exposure in a solution of sugar substitute for 1 hour. The optimal mode of drying candied fruit in a dehydrator is set: at t from 65 to 68°C, the duration is 3 hours. The best organoleptic properties were obtained from samples aged and boiled in sucralose solution, the nutritional value of which was, %: dry matter 66,0; protein 1,2; carbohydrates 16,0; inulin 4,97; pectin 0,8; ascorbic acid and P-active substances 5,6 and 19,2 mg %, respectively. At the end of the shelf life, candied fruits had high taste indicators (4,9 point). When stored for 60 days, according to microbiological indicators, candied fruits met hygienic standards. Improvements in candied fruit technology have reduced the process to 4 hours and 20 minutes (260 min), while traditional technology requires from 6 to 24 hours (360–1440 min). Candied fruit of low sugar content from Jerusalem artichoke tubers are recommended for dietary nutrition of diabetes mellitus.

DIABETIC PURPOSE WAFFLES WITH USE OF SUGAR SUBSTITUTE MIXTURE

2020 ◽  
Author(s):  
E.N. Vasilieva ◽  
◽  
N.A. Tarasenko ◽  
S.S. Kritskaya ◽  
◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sugar Content ◽  
Control Sample ◽  
Comparative Assessment ◽  
Sugar Substitute

The problem of the incidence of obesity is studied, the dynamics of the prevalence of this disease is given. A formulation of wafers with low sugar content based on isomalt and steverite was developed. A comparative assessment of the nutritional value of developed wafers with a control sample is shown.

scholarly journals Nutritional Value of Jerusalem Artichoke Tubers (Helianthus tuberosus L.) Grown in Organic System under Lithuanian and Polish Conditions

Agriculture ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 440
Author(s):  
Barbara Sawicka ◽  
Honorata Danilčenko ◽  
Elvyra Jariene ◽  
Dominika Skiba ◽  
Leszek Rachoń ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Field Experiments ◽  
Geographic Location ◽  
Jerusalem Artichoke ◽  
Farming System ◽  
Biologically Active ◽  
Block Method ◽  
Organic System ◽  
Organic Farming System ◽  
True Protein

The aim of the study was to assess the nutritional value of H. tuberosus tubers grown in the organic farming system in Poland and Lithuania. The work was based on field experiments carried out in 2015–2017 in Parczew (Poland) and Akademija (Lithuania). The experiments were carried out using the randomized block method in four replications. Two cultivars of Jerusalem artichoke (JA) ‘Albik’ and ‘Rubik’ were tested. After the harvest of tubers, an assessment of their quality was carried out by standard methods. Due to the relocation of JA cultivation from Central and Eastern Europe to Northeast Europe, there were changes in the chemical composition of H. tuberosus tubers. The tubers from crops in Lithuania were characterized by a lower content of inulin, crude fiber and protein, ascorbic acid, total and endogenous amino acids than in Poland, but a higher content of true protein and macroelements. Edaphic factors determined, to a greater extent than genetic factors, the nutritional value of tubers. Assessment of the influence of varietal characteristics, meteorological conditions, and geographic location on the amount of biologically active compounds in JA will allow growers and consumers to choose the most suitable cultivars.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

scholarly journals Preserving Porphyra umbilicalis and Saccharina latissima as Silages for Ruminant Feeding

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1957
Author(s):  
Margarita Novoa-Garrido ◽  
Carlos Navarro Marcos ◽  
María Dolores Carro Travieso ◽  
Eduarda Molina Alcaide ◽  
Mogens Larsen ◽  
...  
Keyword(s):  
Dry Matter ◽  
Nutritional Value ◽  
Volatile Fatty Acids ◽  
Gas Production ◽  
Saccharina Latissima ◽  
Porphyra Umbilicalis ◽  
In Vitro Gas Production ◽  
Ruminal Degradability ◽  
Kinetics Of

The study analyzed the characteristics, chemical composition, and in vitro gas production kinetics of Porphyra umbilicalis and Saccharina latissima silages. Each seaweed was ensiled in vacuum bags (three bags/silage) following a 2 × 3 factorial design, with two pre-treatments (unwilted or pre-wilted) and three silage types: unwashed seaweed ensiled without additive; seaweed washed and ensiled without additive; and seaweed washed and ensiled with 4 g of formic acid (FAC) per kg seaweed. Silages were kept for 3 months in darkness at 20 °C. Pre-wilting prevented (p < 0.001) effluent formation and reduced (p ≤ 0.038) the production of NH3-N and volatile fatty acids for both seaweeds. Both pre-wilting and washing increased (p < 0.05) the ruminal degradability of P. umbilicalis silages but not of S. latissima silages. The pH of the FAC-treated silages was below 4.0, but ranged from 4.54 to 6.23 in non FAC-treated silages. DL-lactate concentrations were low (≤23.0 g/kg dry matter) and acetate was the predominant fermentation product, indicating a non-lactic fermentation. The estimated ruminal degradability of the P. umbilicalis and S. latissima silages was as average, 59.9 and 86.1% of that for high-quality rye-grass silages, respectively, indicating a medium-low nutritional value of these seaweed silages for ruminants.

VARIETAL FEATURES OF TUBERS OF JERUSALEM ARTICHOKE, GROWING IN THE KRASNODAR REGION AND THE Adygea Republic

2019 ◽  
Author(s):  
Н.Т. Шамкова ◽  
В.Ю. Токарев ◽  
А.В. Добровольская ◽  
А.З. Тодорова ◽  
А.И. ВЕРЕЩАГИНА
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Orotic Acid ◽  
Antioxidant Properties ◽  
Jerusalem Artichoke ◽  
Biotechnological Potential ◽  
Total Sugars ◽  
Krasnodar Region ◽  
Public Catering ◽  
Pectin Substances

Определен биотехнологический потенциал топинамбура сортов Новость ВИР, Скороспелка, Интерес, произрастающего в Краснодарском крае и Республике Адыгея, урожаев 2011 2018 гг. Установлено, что клубни топинамбура сорта Интерес превосходят сорта Новость ВИР и Скороспелка по содержанию, : общих сахаров на 22,41 и 14,34 инулина 41,82 и 32,99 пектиновых веществ 22,39 и 49,75 аскорбиновой кислоты 35,27 и 39,29 хлорогеновой кислоты 3,66 и 18,29 оротовой кислоты 88,89 и 84,89 соответственно. Сорт Интерес в сравнении с сортами Новость ВИР и Скороспелка содержит на 245,24 и 243,33 меньше никотиновой кислоты и на 100,0 и 108,33 кофейной кислоты соответственно. Содержание гистидина в клубнях топинамбура сортов Интерес, Новость ВИР и Скороспелка составляет 132,36 44,83 и 88,21 мг/кг аргинина 2017,2 958,56 и 460,44 мг/кг соответственно. В комплексе с аскорбиновой кислотой органические кислоты клубней топинамбура обладают выраженными антиоксидантными свойствами. Установлено, что в результате бланширования антиоксидантная активность топинамбура сорта Интерес возросла на 15,6. Таким образом, сорт Интерес наиболее перспективен для переработки в условиях предприятий общественного питания. The biotechnological potential of Jerusalem artichoke varieties Novost VIR, Skorospelka, Interes growing in the Krasnodar region and the Adygea Republic, harvest 2011 2018 has been determined. It was found that Jerusalem artichoke tubers of the Interes variety are superior to Novost VIR and Skorospelka varieties in content, : total sugars by 22,41 and 14,34 inulin 41,82 and 32,99 pectin substances 22,39 and 49,75 ascorbic acid 35,27 and 39,29 chlorogenic acid 3,66 and 18,29 orotic acid 88,89 and 84,89, respectively. Variety Interes in comparison with Novost VIR and Skorospelka varieties contains 245,24 and 243,33 less nicotinic acid and 100,00 and 108,33 coffee acid, respectively. The content of histidine in the tubers of Jerusalem artichoke varieties of Interes, Novost VIR, Skorospelka is 132,36 44,83 and 88,21 mg/kg arginine 2017,2 958,56 and 460,44 mg/kg, respectively. In a complex with ascorbic acid, organic acids of Jerusalem artichoke tubers have pronounced antioxidant properties. It was found that as a result of blanching, the antioxidant activity of Jerusalem artichoke of the Interes variety increases by 15,6. Thus, the Interes variety is most promising for processing in public catering facilities.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

Influence of flour from oilseed meal on sugars content in rye bread

2021 ◽  
Vol 9 (16) ◽  
pp. 57-68
Author(s):  
Halyna Voloshchuk ◽  
Keyword(s):  
Chemical Composition ◽  
Mass Fraction ◽  
Raw Materials ◽  
Sugar Content ◽  
Jerusalem Artichoke ◽  
Oilseed Meal ◽  
Rye Bread ◽  
Rye Flour ◽  
Pumpkin Seeds ◽  
The Impact

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.

Sign in / Sign up

Export Citation Format

Share Document