IMPROVEMENT OF THE TECHNOLOGY AND FORMULATION OF FINISHING SEMI-FINISHED PRODUCT FOR FLOUR CONFECTIONERY PRODUCTS FOR DIETARY PROPHYLACTIC PURPOSES

2021 ◽  
Author(s):  
Т.А. ДОРОШЕНКО ◽  
К.А. ЛАПТИНОВА ◽  
М.Ю. ТАМОВА
Keyword(s):  
Nutritional Value ◽  
Caloric Content ◽  
Standard Formulation ◽  
Apple Pectin ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Mathematical Programs ◽  
Calorie Content ◽  
Confectionery Products ◽  
Stable Shape

Совершенствование структуры ассортимента кондитерских изделий направлено на увеличение выработки продукции повышенной пищевой ценности. Исследована возможность замены сливочного масла в рецептуре отделочного кремового полуфабриката для мучных кондитерских изделий сливками животного происхождения для снижения его калорийности. Объектом исследования были образцы сливочного крема «Шарлотт», изготовленного на основе стандартной рецептуры, но с заменой сливочного масла сливками жирностью 33%. Для стабилизации структуры крема добавляли яблочный пектин в количестве 1,5% к массе образца. Оптимизацию показателей сбалансированности состава и органолептических свойств проводили с помощью прикладных математических программ Mathcad 15.0 и Statistica 13.0. На основе полученных данных разработаны технология и рецептуры отделочных кремовых полуфабрикатов с добавлением какао-порошка и без него. Органолептическая оценка показала, что разработанные кремовые полуфабрикаты имеют необходимые показатели качества – пластичную текстуру, устойчивую форму, приятный, без посторонних запахов вкус. Установлено, что калорийность разработанных образцов крема с заменой сливочного масла сливками жирностью 33% на 23% ниже, чем калорийность крема «Шарлотт», приготовленного по традиционной рецептуре. Включение в рецептуру крема яблочного пектина позволяет рекомендовать разработанный отделочный полуфабрикат для производства мучных кондитерских изделий функционального назначения. Improvement the structure of the range of confectionery products is aimed at increasing the production of products of increased nutritional value. The possibility of replacing butter in the formulation for finishing cream semi-finished products for flour confectionery products with animal cream to reduce its caloric content is investigated. Samples of butter cream «Charlott», made on the basis of a standard formulation, but with the replacement of butter with cream with a fat content of 33%, were the object of the study. To stabilize the structure of the cream apple pectin was added in an amount of 1,5% by weight of the sample. Optimization of indicators of balance of composition and organoleptic properties was performed using applied mathematical programs Mathcad 15.0 and Statistica 13.0. Based on the data obtained, the technology and formulations for finishing cream semi-finished products with and without cocoa powder were developed. Organoleptic evaluation showed that the developed cream semi-finished products have the necessary quality indicators – plastic texture, stable shape, pleasant, odorless taste. It is established that the caloric developed cream samples with replacement of butter cream 33% fat is 23% lower than the calorie content of the cream «Charlott», made on the basis of a standard formulation. The inclusion of apple pectin in the cream formulation allows us to recommend the developed finishing semi-finished product for the production of functional flour confectionery products.

EVALUATION OF ADEQUACY OF DAILY ENERGY CONSUMPTION AND NUTRITIONAL VALUE OF DIETS OF JUNIOR ATHLETES

2020 ◽  
Author(s):  
Элеонора Николаевна Трушина ◽  
Оксана Константиновна Мустафина ◽  
Татьяна Николаевна Солнцева ◽  
Валерий Дмитриевич Кузнецов
Keyword(s):  
Energy Consumption ◽  
Nutritional Value ◽  
Caloric Content ◽  
Added Sugar ◽  
Junior Athletes ◽  
Calorie Content ◽  
Daily Diet ◽  
Daily Energy ◽  
Total Calorie ◽  
Recommended Level

В исследовании участвовали 20 спортсменов-юниоров (мастера спорта и кандидаты в мастера спорта) в возрасте 17-18 лет и 10 добровольцев соответствующего возраста и интенсивности физической нагрузки. В результате исследований установлено, что суммарная калорийность потребленных за сутки продуктов в основном соответствовала энерготратам спортсменов обследованных групп. Соотношение белки/жиры/углеводы в суточном рационе спортсменов свидетельствует о недостаточной квоте углеводов в соответствии с формулой оптимального питания для юных спортсменов. При этом потребление добавленного сахара у спортсменов всех категорий превышало рекомендуемый уровень (10% от калорийности суточного рациона). The study involved 20 junior athletes (masters of sports and candidates for masters of sports) aged 17-18 and 10 volunteers of the corresponding age and intensity of physical activity. As a result of the research, it was found that the total calorie content of products consumed per day basically corresponded to the energy consumption of athletes in the surveyed groups. The ratio of protein / fat / carbohydrates in the daily diet of athletes indicates an insufficient carbohydrate quota in accordance with the optimal nutrition formula for young athletes. At the same time, the consumption of added sugar in athletes of all categories exceeded the recommended level (10% of the caloric content of the daily diet).

QUALITY ASSESSMENT OF MARMALADE JELLY WITH DIFFERENT COMPOSITION OF CARBOHYDRATES

2021 ◽  
Author(s):  
Г.О. МАГОМЕДОВ ◽  
И.В. ПЛОТНИКОВА ◽  
М.Г. МАГОМЕДОВ ◽  
В.В. ТРОЩЕНКО
Keyword(s):  
Nutritional Value ◽  
Sugar Content ◽  
Control Sample ◽  
Caloric Content ◽  
Competitive Advantages ◽  
Mass Analysis ◽  
Calorie Content ◽  
Gel Forming Ability ◽  
Reducing Substances

Расширение ассортимента изделий пониженной сахароемкости, калорийности, себестоимости и повышенной пищевой ценности является приоритетным и актуальным направлением. Основным компонентом в традиционных рецептурах мармелада является сахар, употребление которого в значительных количествах ведет к развитию различных заболеваний. Патока крахмальная является универсальным сахаросодержащим продуктом, который по сравнению с сахаром имеет ряд конкурентных преимуществ, повышающих эффективность производственного процесса. Выбирая тот или иной вид патоки, можно заранее прогнозировать свойства и качество готового продукта. Высокоосахаренная патока обладает наибольшей сладостью и наименьшей энергетической ценностью, низкоосахаренная – содержит наибольшее количество декстринов и имеет повышенную калорийность. При получении мармеладных масс на патоке различных видов процесс уваривания необходимо проводить на 1–3 мин дольше. Конечное содержание редуцирующих веществ – глюкозы и мальтозы в уваренных мармеладных массах на патоке больше, чем в контрольном образце на сахаре, что обусловлено изначально большим их содержанием в рецептурной смеси до уваривания. Наибольшую вязкость имеет образец на низкоосахаренной патоке, что объясняется высоким содержанием в ней полисахаридов, которые придают массе высокие вязкостные свойства. Анализ цветности показал, что наибольшую насыщенность окраски имел образец мармелада на основе карамельной патоки. Опытные образцы полученных мармеладных масс имеют прочность больше допустимого значения и обладают удовлетворительной студнеобразующей способностью. Разработанные образцы мармелада из-за большего – в 1,5–3 раза содержания полисахаридов и меньшего легкоусвояемых углеводов можно отнести к продуктам пониженной сахароемкости и диетической направленности. Новая продукция конкурентоспособна по качественным и экономическим характеристикам. Expansion of the assortment of products of reduced sugar content, calorie content, cost price, increased nutritional value is a priority and an urgent trend. The main recipe ingredient in the traditional formulations of marmalade is sugar, the use of which in significant amounts leads to the development of various diseases. The starch kernel is a universal sugar-containing product, which, in comparison with sugar, has a number of competitive advantages that increase the efficiency of the production process. Choosing this or that kind of treacle, you can predict the properties and quality of the finished product in advance. The highest sweetness and the lowest energy value are highly sugared molasses, low-sugar content contains the greatest amount of dextrins and has an increased caloric content. When obtaining marmalade mass on molasses of various species, the process of boiling should be carried out longer for 1–3 min. The final content of reducing substances (glucose and maltose) in the fried marmalade masses on molasses is higher than in the control sample on sugar, which is due to the initially large content in the formula before boiling. The sample has the highest viscosity on low-saccharified molasses, which is explained by the high content of polysaccharides in it, which impart high viscous properties to the mass. Analysis of color samples showed that the highest intensity of color and saturation had a sample of marmalade based on caramel molasses. The experimental samples of the marmalade mass obtained have a strength greater than the allowable value and have a satisfactory gel-forming ability. The developed samples of marmalade because of the greater content of polysaccharides – 1,5–3 times and less easily digestible carbohydrates, can be attributed to products of reduced sugar content and dietary orientation. The new products are competitive both in terms of quality characteristics and economic efficiency.

scholarly journals Proximate Composition, Crude Fiber and Organoleptic Evaluation of Mixed Tempeh from Soybean and Jali-jali

2021 ◽  
Vol 5 (1) ◽  
pp. 93-105
Author(s):  
Nanang Nasrulloh ◽  
Muhammad Ikhsan Amar ◽  
Sintha Fransiske Simanungkalit
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Block Design ◽  
Fiber Content ◽  
Organoleptic Properties ◽  
Organoleptic Evaluation ◽  
Food Ingredients ◽  
Randomized Block Design ◽  
Two Factors ◽  
Yeast Concentration

Tempeh is made from soybeans, but it can be made from a variety of food ingredients. In addition to reducing the demand for soybeans, whose availability in the country is insufficient, the use of other ingredients as raw materials can add to the nutritional value of tempeh to become more complete. This study aims to prove the effect of yeast concentration and the effect of the proportion of soybeans and jali on the nutritional and organoleptic content of soybean and jali mixed tempeh. The design of this study used a factorial randomized block design (RBD) with two factors, namely the concentration of yeast and the proportion of soybeans and jali. Each factor consists of three levels of treatment with three replications. Yeast concentration level (k) is k1 with yeast concentration added 0.1%, k2 (0.15%) and k3 (0.2%). As for the proportion of soybeans and jali (p), namely p1 the proportion of soybeans: jali-jali with a ratio of 60:40, p2 (50:50) and p3 (40:60). The results showed that yeast concentration did not affect (P> 0.05) moisture, protein content, fat, carbohydrate, and fiber content as well as organoleptic properties of tempeh. The proportion has an incredibly significant effect (P <0.05) on ash, protein, fat, carbohydrate, and fiber content in tempeh. However, the proportion does not affect (P> 0.05 on ash content and organoleptic properties of tempeh. There is an interaction between yeast concentration and the proportion of tempeh to color. 

scholarly journals New fish product enriched with essential micronutrients

2021 ◽  
Vol 845 (1) ◽  
pp. 012041
Author(s):  
T N Suhareva ◽  
K I Toporkova ◽  
N Yu Tolstova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Partial Replacement ◽  
Wheat Bread ◽  
Organoleptic Properties ◽  
Fish Products ◽  
Plant Raw Materials ◽  
Calorie Content ◽  
Negative Effect ◽  
Fish Product

Abstract In order to improve the nutritional value of fish products and intensify metabolic processes, various micronutrients are added into fish products. They enrich the products with proteins, vitamins and minerals and reduce the calorie content. When developing a recipe for fish products, the possibility of partial replacement of wheat bread with flaxseed bran with seeds and water with turnips was analyed. The addition of flaxseed bran with seeds and turnips can enrich the product with dietary fiber, micro - and macroelements, vitamins. To determine the optimal percentage of plant raw materials, samples with the addition of linseed bran with seeds and turnips (10, 20 and 30%) were analyzed. A higher percentage has a negative effect on the organoleptic properties of the product.

scholarly journals The effect of freezing-drying, cloudiness and concentration on the keeping quality of various blackcurrant products

1964 ◽  
Vol 36 (1) ◽  
pp. 161-180
Author(s):  
Taina Kuusi
Keyword(s):  
Ascorbic Acid ◽  
Relevant Literature ◽  
Organoleptic Properties ◽  
Black Currant ◽  
Organoleptic Evaluation ◽  
Freeze Dried ◽  
Juice Concentrate ◽  
The Stability ◽  
And Storage

Experiments have been made in the development of various new black-currant products, such as cloudy juice, juice concentrate and various freeze-dried preparations, along with a study of the effect of these different methods of preparation on the initial quality and storage properties. The quality was assessed from the stability of ascorbic acid and colour, the aroma number, and organoleptic evaluation. Storage lasted up to 8 months. It was established that the cloudiness exercised a slight protective effect on ascorbic acid. However, the instability of the cloud meant that the appearance of the cloudy juice was less attractive than that of the clear juice. No well-founded advantage of the cloudy juice could be demonstrated. Concentration proved less suitable, as there occurred harmful changes in ascorbic acid, colour and organoleptic properties. The freezing-drying method was excellent with respect to ascorbic acid and colour. In contrast, considerable losses in aroma occurred, with consequent weakening of the organoleptic properties. This method would be of advantage only in combination with aroma recovery, and solution of the financial problems involved. The results are discussed in the light of relevant literature.

scholarly journals Correlation of lipase activity and moisture transfer rate in gingerbread glazed with confectionery glaze based on lauric type fats

2020 ◽  
Vol 81 (4) ◽  
pp. 62-70
Author(s):  
O. S. Rudenko ◽  
N. B. Kondratiev ◽  
M. A. Pesterev ◽  
A. E. Bazhenova ◽  
N. V. Linovskaya
Keyword(s):  
Water Activity ◽  
Lipase Activity ◽  
Transfer Rate ◽  
Moisture Transfer ◽  
Raw Materials ◽  
Threshold Value ◽  
Layer By Layer ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Confectionery Products

Ensuring the quality of confectionery products and controlling factors affecting changes in organoleptic characteristics during storage requires studying processes that affect lipase activity, one of which is the process of moisture migration. Lipase activity, the rate of the moisture transfer process, and the change in microbiota in various parts of the model samples of raw gingerbread with fruit filling, glazed with confectionery glaze based on lauric type fats, packed in a polypropylene film 40 ?m thick in an average layer-by-layer sample were studied: top layer with glaze, filling, baked semi-finished product. Studies have shown a correlation between analytical results and organoleptic evaluation. During storage during moisture transfer, moisture migrates from the filling to the baked semi-finished product and then to the upper layer with glaze, while in all layers the mass fraction of moisture stably remains above 5%, which is higher than the value at which lipase activity is maintained. The moisture transfer rate in the top layer was 1.12, in the baked semi-finished product – 1.34 and in the filling – 7.03 g/m2·s (· 10-4). Water activity decreased, but did not reach a threshold value of 0.6 after 12 weeks of storage. At the same time, at 6-8 weeks of storage, there is an increase in the activity of water in the baked semi-finished product, which indicates the release of free moisture. Organoleptic analysis revealed a “soapy” taste, starting from the 8th week of storage, which correlates with an increase in water activity. Microbiological studies showed a significant increase in the content of QMAFAnM from 8 weeks of storage, mold growth up to 410 CFU/g was observed at 10 weeks of storage. Studies have shown a correlation of lipase activity with moisture transfer processes and microbiota growth, which requires more stringent quality control of raw materials and storage conditions to prevent lipolytic damage to flour confectionery products glazed with confectionery glaze based on lauric type fats.

Nutritional Value and Organoleptic Evaluation of Chocolate Biscuits Incorporated with Freeze Dried and Oven Dried Itoyori Surimi

2019 ◽  
Vol 86 (sp1) ◽  
pp. 56
Author(s):  
Brita Nicy Arone ◽  
Velayutham Padmanaban ◽  
Ganesan Pandi ◽  
Robinson Jeya Shakila ◽  
Neethiselvan Neethirajan ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Organoleptic Evaluation ◽  
Freeze Dried

scholarly journals Macronutrient and calorie content in preterm and term human milk at first three week after delivery

2019 ◽  
Vol 59 (3) ◽  
pp. 130-8
Author(s):  
Dessy Shinta Murty ◽  
Hasriza Eka Putra ◽  
Sri Mulatsih ◽  
Neti Nurani ◽  
Tunjung Wibowo
Keyword(s):  
Human Milk ◽  
Protein Content ◽  
Full Term ◽  
Caloric Content ◽  
Mature Milk ◽  
The Third ◽  
Macronutrient Content ◽  
Calorie Content ◽  
Preterm Group ◽  
A Prospective Study

Background The macronutrients in human milk change dynamically and vary among mothers. Evaluation of macronutrient content in human milk is needed to improve nutritional management in preterm infants. Objective To measure the macronutrient content in preterm and full term human milk during three lactation periods in the first three weeks after delivery. Methods We conducted a prospective study among 80 mothers of infants who were hospitalized in the Department of Perinatology/NICU at Sardjito Hospital, Yogyakarta. Carbohydrate, fat, protein, and caloric content were measured using a MIRIS human milk analyzer, once per week for three consecutive weeks after delivery. A single, daytime human milk specimen was collected in the morning by directly expressing from the breast. Results Median protein, fat, carbohydrate, and caloric contents of mature milk in the preterm group were 1.40 (IQR 0.38), 3.25 (IQR 1.00), 5.70 (IQR 0.80) g/dL, and 60 kcal/dL, respectively. Median protein, fat, carbohydrate, and caloric contents of mature milk in the full term group were 1.40 (IQR 0.35), 3.30 (IQR 0.77), 5.80 (IQR 0.75) g/dL, and 62 kcal/dL, respectively, at the third week after delivery. In both groups, protein content in the first week was significantly higher than in the third week (P<0.001) after delivery. In contrast, fat content in the first week was significantly lower than in the third week (P< 0.05) after delivery, in both groups. Conclusions There are no significant differences in macronutrient and caloric content between preterm and full term human milk during the first three weeks after delivery. However, there are significant changes in fat and protein content in both preterm and full term human milk during early lactation, between the first and third weeks.

scholarly journals Zephyr: original Russian confectionery product

2021 ◽  
Author(s):  
Irina Belova ◽  
Oksana Rudenko ◽  
Nikolay Kondratiev ◽  
Maksim Osipov ◽  
Mikhail Lavrukhin
Keyword(s):  
Heavy Metals ◽  
Capillary Electrophoresis ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Raw Materials ◽  
Confectionery Products ◽  
The Russian Federation ◽  
Retail Chains ◽  
Macro And Micronutrients ◽  
Confectionery Product

Zephyr is one of the most favorite sweets in Russia: tender and airy. So, in 2017, the share of zephyr accounted for 23.5% in the segment of sugary confectionery products in Russia, which in physical terms amounted to 251.5 thousand tons. Its popularity among consumers is facilitated by the fact that natural fruit raw materials are used in the manufacture of zephyr. The modern industrial technology of zephyr is developed on the basis of folk recipes for pastila, which was made from apples and honey as a way of preserving apples. Zephyr is a pastila type confectionery of a foamy structure, the mass fraction of fruit raw materials in which is not less than 11%, the density is not more than 0.6 g / cm3. The use of a large amount of fruit raw materials in zephyr increases the nutritional value and enriches it with macro- and micronutrients. Pectin gives additional beneficial properties to zephyr, since it is able to bind heavy metals and radionuclides. The mass fraction of pectin in zephyr is in the range from 3% to 9%, which turns zephyr into a source of dietary fiber. To preserve the unique Russian dessert, the Research Institute of the Confectionery Industry has developed a method for determining the mass fraction of fruit raw materials in pastila products based on the ratio of the mass fraction of organic acids and macronutrients, the values of which are determined using the method of capillary electrophoresis. 34 samples of zephyr presented in the retail chains of the Russian Federation were studied for compliance with the requirements of the state standard for the content of fruit raw materials. High content of fruit raw materials from 11 to 60% was confirmed for most samples.

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