ИСПОЛЬЗОВАНИЕ ПРОДУКТОВ ПЕРЕРАБОТКИ ПЛОДОВ РЕДКИХ КУЛЬТУР В РЕЦЕПТУРЕ МНОГОКОМПОНЕНТНОГО ПРОДУКТА ПИТАНИЯ ФУНКЦИОНАЛЬНОГО НАЗНАЧЕНИЯ

2021 ◽  
Author(s):  
Т.Г. ПРИЧКО ◽  
Н.В. ДРОФИЧЕВА ◽  
Т.Л. СМЕЛИК ◽  
М.Г. ГЕРМАНОВА
Keyword(s):  
Biochemical Parameters ◽  
Control Sample ◽  
Total Content ◽  
Food Product ◽  
Natural Antioxidants ◽  
Sea Buckthorn ◽  
Linear Programming Method ◽  
Organoleptic Evaluation ◽  
Energy Value ◽  
Β Carotene

Разработана рецептура многокомпонентного функционального продукта питания «Джем профилактический» с использованием плодов редких культур – хеномелиса, яблок-кребов и облепихи, содержащих полифенольные и минеральные вещества, витамины Р, С, Е, β-каротин и пектин. Составлено 4 образца рецептуры для продукта. На основе требований к потребительским характеристикам пищевой продукции методом линейного программирования рассчитано оптимальное соотношение компонентов рецептуры. Методом органолептической оценки отобран образец многокомпонентного продукта, приготовленный по рецептуре 3. Исследованы биохимические показатели и рассчитана энергетическая ценность разработанного продукта в сравнении с контрольным образцом – джемом из свежих измельченных фруктов – яблок, груш, облепихи, приготовленным по ГОСТ 31712–2012. Установлено, что разработанный многокомпонентный продукт «Джем профилактический» по всем исследованным биохимическим показателям превосходит контрольный образец. Суммарное содержание природных антиоксидантов в разработанном многокомпонентном продукте питания – 589,5 мг/100 г. Потребление 100 г разработанного продукта обеспечивает суточную потребность организма человека в витамине Р и аминокислотах на 100%, β-каротине и пектине до 95%, витаминах С и Е на 50%. Энергетическая ценность 100 гразработанного многокомпонентного продукта питания «Джем профилактический» составляет 167,9 ккал. The formulation of a multicomponent functional food product «Dzhem profilakticheskiy» using the fruits of rare crops – henomelis, creb apples and sea buckthorn, containing polyphenolic and mineral substances, vitamins P, C, E, β-carotene and pectin, is developed. Four samples of the formulation are made up. Based on the requirements for the consumer characteristics of food products, the optimal ratio of the components of the formulation is calculated using the linear programming method. By the method of organoleptic evaluation, a sample of a multicomponent product prepared according to the formulation 3 was selected. The biochemical parameters were studied and the energy value of the developed product was calculated in comparison with the control sample – jam made from fresh crushed fruits – apples, pears, sea buckthorn, prepared according to GOST 31712–2012. It was found that the developed multicomponent product «Dzhem profilakticheskiy» surpasses the control sample in all the studied biochemical parameters. The total content of natural antioxidants in the developed multicomponent food product is 589,5 mg/100 g. Consumption of 100 g of the developed product provides the daily requirement of the human body for vitamin P and amino acids by 100%, β-carotene and pectin up to 95%, vitamins C and E by 50%. The energy value of 100 gof the developed multicomponent food product «Dzhem profilakticheskiy» is 167,9 kcal.

DEVELOPMENT OF A RECIPE FOR MULTIFUNCTIONAL JELLY FROM FRUIT AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
Т.Г. ПРИЧКО ◽  
Р.Э. КАЗАХМЕДОВ ◽  
Н.В. ДРОФИЧЕВА
Keyword(s):  
Vitamin C ◽  
Raw Materials ◽  
Control Sample ◽  
Total Content ◽  
Natural Antioxidants ◽  
Gelling Agent ◽  
Fruit And Vegetable ◽  
Organoleptic Evaluation ◽  
Vegetable Raw Materials ◽  
Ingredient Composition

Разработана рецептура многослойного желе (МЖ) на основе фруктово-овощного сырья пюре из яблок, киви, земляники, стеблей и соцветий брокколи, сока вишни и апельсина. В качестве желирующего агента использовали пищевой агар. Составлены композиции для 4 образцов желейного продукта. По итогам органолептической оценки полученных образцов МЖ лучшим признан образец 4. Исследованы биохимические показатели разработанного МЖ в сравнении с контрольным образцом, приготовленным с использованием воды, концентрированного яблочного сока, сахара, агара пищевого и лимонной кислоты в соответствии с ГОСТ Р 554622013. Установлено, что разработанное МЖ из фруктового и овощного сырья превосходит контрольный образец по содержанию витамина С более чем в 60 раз, витаминов Р и РР в 4,2 и 7,2 раза соответственно, пектина в 6,7 раза калия в 14,9 раза. Потребление 100 г МЖ обеспечивает организм человека в витаминах РР и Р на 50 и 65 соответственно витамине С и пектине на 100, в макро- и микроэлементах на 1030 от суточной потребности. Суммарное содержание природных антиоксидантов в разработанном продукте составляет 973,4 мг/100 г. Энергетическая ценность 100 г МЖ составила 112,5 ккал. Разработанное МЖ из фруктового и овощного сырья имеет полифункциональную направленность, поскольку оптимально сбалансировано по ингредиентному составу, имеет высокую пищевую и биологическую ценность за счет содержания функциональных ингредиентов природного происхождения, в комплексе позволяющих повысить защитные силы организма. The formulation for multi-layer jelly (MJ) based on fruit and vegetable raw materials-puree of apples, kiwi, strawberries, stems and inflorescences of broccoli, cherry and orange juice has been developed. Food agar is used as a gelling agent. The compositions are made for 4 samples of the jelly product. According to the results of the organoleptic evaluation, sample 4 was recognized as the best among MJ samples. The biochemical parameters of the developed MJ in comparison with the control sample prepared using water, concentrated Apple juice, sugar, food agar and citric acid in accordance with GOST R 554622013 were studied. It was found that the developed MJ from fruit and vegetable raw materials exceeds the control sample in the content of vitamin C by more than 60 times, vitamins P and PP by 4,2 and 7,2 times respectively, pectin by 6,7 times potassium by 14,9 times. Consumption of 100 g of MJ provides the human body with vitamins PP and P by 50 and 65 respectively vitamin C and pectin by 100, and macro- and microelements by 1030 of the daily requirement. The total content of natural antioxidants in the developed product is 973,4 mg/100 g. The energy value of 100 g of MJ was 112,5 kcal. The developed MJ from fruit and vegetable raw materials has a multifunctional orientation, since it is optimally balanced in terms of the ingredient composition, has a high nutritional and biological value due to the content of functional ingredients of natural origin, which in combination allow to increase the bodys defenses.

Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

2021 ◽  
Vol 12 (2) ◽  
Author(s):  
Yu Kryzhova ◽  
◽  
O Deyak ◽  
Keyword(s):  
Risk Factor ◽  
Human Health ◽  
Activity Index ◽  
Sugar Content ◽  
Control Sample ◽  
Food Product ◽  
Experimental Investigations ◽  
Energy Value ◽  
Total Sugar Content ◽  
Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

OPTIMIZATION OF THE SWEETENERS DOSAGES IN THE MANUFACTURE OF CHOCOLATE WITH PREBIOTIC PROPERTIES

2018 ◽  
Author(s):  
П.С. КРАСИН ◽  
И.А. ЧЕРНЫХ ◽  
С.А. КАЛМАНОВИЧ ◽  
И.Б. КРАСИНА
Keyword(s):  
Control Sample ◽  
Sensory Properties ◽  
Low Energy ◽  
Organoleptic Evaluation ◽  
Energy Value ◽  
Physico Chemical

Рассмотрена возможность замены сахарозы в составе шоколада комбинацией инулина (IN), полидекстрозы (PD), мальтодекстрина (MD) и стевиозида (0,04% мас./мас.) для получения шоколада с пребиотическими свойствами. Исследованы физико-химические, механические и сенсорные свойства 16 образцов шоколадных масс с разным соотношением сахарозаменителей и без них. Установлено, что образцы шоколадных масс с высоким содержанием PD и MD были более влажными и мягкими, чем контрольный образец без внесения сахарозаменителей. Образец шоколада с большим количеством MD получил низкую органолептическую оценку, тогда как добавки PD и IN, внесенные в образцы шоколада, заметно улучшали общее впечатление от потребления продукта. Оптимальная рецептура шоколада определена с использованием метода симплекс-решетчатого планирования. Оптимальный диапазон дозировок для IN, PD и MD составил, %: 14–32 и 71–84, 7–26 и 67–77 и 0–20 соответственно. Полученный продукт обладает пребиотическими свойствами, имеет достаточно низкую энергетическую ценность и хорошие потребительские свойства. The possibility of replacing sucrose in chocolate combination inulin (IN), polydextrose (PD), maltodextrin (MD) and stevioside (0.04% wt./wt.) for obtaining of chocolate with prebiotic properties was considered. Physico-chemical, mechanical and sensory properties of 16 samples of chocolate mass with a different ratio of sweeteners and without them was investigated. It was found that samples of chocolate masses with a high content of PD and MD were wetter and softer than the control sample without the introduction of sweeteners. A sample of chocolate with a large amount of MD received a low organoleptic evaluation, whereas additives PD and in, included in the samples of chocolate, significantly improved the overall impression of the consumption of the product. The optimal chocolate formulation was determined using simplex grating planning. The optimal dosages range for IN, PD and MD was, %: 14–32 and 71–84, 7–26 and 67–77 and 0–20 respectively. The resulting product has prebiotic properties, a fairly low energy value and good consumer properties.

scholarly journals Extra Value Hong Kong Waffles

2021 ◽  
Vol 82 (4) ◽  
pp. 157-162
Author(s):  
I. U. Kusova ◽  
G. G. Dubcov ◽  
D. V. Zhukova ◽  
D. I. Bystrov ◽  
O. V. Bespalova
Keyword(s):  
Hong Kong ◽  
Resistant Starch ◽  
Control Sample ◽  
Food Product ◽  
Test Sample ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Street Food ◽  
Confectionery Products ◽  
Sea Buckthorn Oil

Street food or street food is the format of the food industry enterprises. At such enterprises, the cooking process is focused on the prompt production of products and dishes from semi-finished products and their implementation in street kiosks, pavilions, on mobile counters and carts. The so-called "Hong Kong waffles" are popular as a street food product. One of the effective ways to increase the nutritional value and reduce the energy value of flour confectionery products, which are expedient from a physiological and technological standpoint, can be the use of stevioside sweetener, sea buckthorn oil and Hi-Maize resistant starch as sources of micronutrients (biologically active substances): vitamins, mineral elements and other compounds. Tasting analysis showed that the highest organoleptic properties, as close as possible to the control sample, were possessed by test sample 2 with the addition of 100% stevioside, 100% sea buckthorn oil and 15% of resistant Hi-Maize starch by weight of flour. Samples 4 and 5, the formulation of which included 15% of dried and crushed sea buckthorn cake, scored the least points in the organoleptic assessment, since they have a sea buckthorn aftertaste and a drier and denser crumb compared to other samples. Samples 1 and 3 received a low rating. Sample 1 had a faint aftertaste, probably due to the presence of tri-terpene saponin-licurazide in stevia, which contains a bitter licorice aftertaste. The use of stevioside sweetener, sea buckthorn oil and resistant starch Hi-Maize will not only reduce the calorie content of food products, intensify production processes, but also significantly expand the range of flour confectionery products.

scholarly journals Combined Production of Astaxanthin and β-Carotene in a New Strain of the Microalga Bracteacoccus aggregatus BM5/15 (IPPAS C-2045) Cultivated in Photobioreactor

Biology ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 643
Author(s):  
Konstantin Chekanov ◽  
Daniil Litvinov ◽  
Tatiana Fedorenko ◽  
Olga Chivkunova ◽  
Elena Lobakova
Keyword(s):  
Bubble Column ◽  
Biomass Accumulation ◽  
Natural Antioxidants ◽  
Gas Chromatography Mass Spectrometry ◽  
Stage Scheme ◽  
Green Microalga ◽  
Animal Feeding ◽  
Carotenoid Synthesis ◽  
Bubble Column Photobioreactor ◽  
Β Carotene

Carotenoids astaxanthin and β-carotene are widely used natural antioxidants. They are key components of functional food, cosmetics, drugs and animal feeding. They hold leader positions on the world carotenoid market. In current work, we characterize the new strain of the green microalga Bracteacoccus aggregatus BM5/15 and propose the method of its culturing in a bubble-column photobioreactor for simultaneous production of astaxanthin and β-carotene. Culture was monitored by light microscopy and pigment kinetics. Fatty acid profile was evaluated by tandem gas-chromatography–mass spectrometry. Pigments were obtained by the classical two-stage scheme of autotrophic cultivation. At the first, vegetative, stage biomass accumulation occurred. Maximum specific growth rate and culture productivity at this stage were 100–200 mg∙L−1∙day−1, and 0.33 day−1, respectively. At the second, inductive, stage carotenoid synthesis was promoted. Maximal carotenoid fraction in the biomass was 2.2–2.4%. Based on chromatography data, astaxanthin and β-carotene constituted 48 and 13% of total carotenoid mass, respectively. Possible pathways of astaxanthin synthesis are proposed based on carotenoid composition. Collectively, a new strain B. aggregatus BM5/15 is a potential biotechnological source of two natural antioxidants, astaxanthin and β-carotene. The results give the rise for further works on optimization of B. aggregatus cultivation on an industrial scale.

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.

scholarly journals Determining optimal process parameters for sprouting buckwheat as a base for a food seasoning of improved quality

2021 ◽  
Vol 4 (11(112)) ◽  
pp. 6-16
Author(s):  
Ayana Serikbaeva ◽  
Bagimkul Tnymbaeva ◽  
Maryna Mardar ◽  
Nataliіa Tkachenko ◽  
Saniya Ibraimova ◽  
...  
Keyword(s):  
Mass Fraction ◽  
Nutritional Value ◽  
Control Sample ◽  
Total Content ◽  
New Product ◽  
Optimal Process ◽  
Protein Fiber ◽  
New Type ◽  
Germination Parameters

In order to determine the influence of temperature and time of germination of the Bogatyr variety buckwheat on a change in the content of vitamins E, C, and B group, the germination parameters were optimized when developing a new type of seasoning. To optimize the germination parameters, the response surface methodology was used. The maximum total content of B, E, and C group vitamins in the sprouted buckwheat (4.591 mg/100 g) was observed at a temperature of 21.5 °C and the duration of germination of 3 days. The Bogatyr variety buckwheat was sprouted for 4 days. Changes in the nutritional and biological value of the sprouted grains were registered after 24 hours. Based on the comparative chemical analysis, it was established that the content of protein, fiber, vitamins, amino acids increases during the germination of buckwheat in comparison with the control sample. The protein content on day 4 increases by 1.38 times compared to control. At the same time, the mass fraction of carbohydrates on day 4 is reduced by 1.57 times; the mass fraction of fat ‒ by 2 times. It was established that the prototype seasoning that contains 30 % of sprouted buckwheat is characterized by a higher content of protein, vitamins, micro-and macronutrients compared to the control sample (without the addition of sprouted buckwheat). Adding the sprouted buckwheat grain to the seasoning has made it possible to increase by 25 % the antioxidant activity of the finished product compared to the control sample, which is 259.09 and 383.72 mg/100 g, respectively. In terms of safety indicators, the new product fully complies with the requirements for sanitary and hygienic safety. The results reported here give reasons to recommend the production of a new type of seasonings of enhanced nutritional value based on the sprouted Bogatyr variety buckwheat, which could expand and improve the quality of nutrition

scholarly journals Comparative Characteristics of Determination of Antioxidant Activity of Sea Buckthorn Fruits by Various Methods

2019 ◽  
Vol 8 (4) ◽  
pp. 48-52
Author(s):  
O. V. Trineeva
Keyword(s):  
Antioxidant Activity ◽  
Medicinal Plant ◽  
Plant Material ◽  
Natural Antioxidants ◽  
Sea Buckthorn ◽  
In Vitro Tests ◽  
Medicinal Plant Material

Introduction. Recently, much attention has been paid to the primary assessment of the pharmacological effect of various drugs using in vivo and in vitro tests. It is known that such a medicinal plant as sea buckthorn, in its phytochemical composition is rich in natural antioxidants: carotenoids, tocopherols, flavonoids, ascorbic acid, etc. In some publications there is information about the antioxidant activity of sea buckthorn and fatty oil based on them. However, information on the comparative characteristics of the use of various methods for determining the antioxidant activity of this type of medicinal plant material and the results obtained are not found in the scientific literature.Aim. The aim of this work was a comparative determination of the antioxidant activity of medicinal plant material of buckthorn fruits of various species of buckthorn.Materials and methods. The total antioxidant activity of water and water-alcohol extracts from the fruits of sea buckthorn fruits was determined using various techniques recommended in the literature. The antioxidant activity of the extracts was determined by permanganometric titration, in vitro inhibition of adrenaline autooxidation, and also in a biological model, Parametium caudatum cell culture.Results and discussion. The effect of the extractant polarity on the value of antioxidant activity was studied. It was found that the highest content of antioxidants in the extraction is observed when using 96 % ethanol as an extractant.Conclusion. Using three methods, the prospects of using sea buckthorn fruits and preparations based on them as a source of antioxidants are shown. 

scholarly journals Enhance the Stability of Traditional Concentrated Yoghurt using Natural Antioxidants Additives

2020 ◽  
Vol 36 (05) ◽  
pp. 879-888
Author(s):  
Ziad Ayyad ◽  
Muhannad Qurie ◽  
Amal Odeh Natshe ◽  
Saleh Sawalha ◽  
Fuad Al-Rimawi
Keyword(s):  
Storage Time ◽  
Virgin Olive Oil ◽  
Control Sample ◽  
Storage Period ◽  
Natural Antioxidants ◽  
Total Phenol Content ◽  
Positive Trend ◽  
The Stability ◽  
Quality Indexes ◽  
Natural Additives

The stability of virgin olive oil (VOO) used as a packing medium for traditional concentrated Yoghurt decreased during time and the product could deteriorate during the storage time. In this investigation, different natural additives such as dried Arum Palaestinum leaves (AP), Tomato Peel (TP) and Chili Pepper (CP) have been used to enhance the quality and stability of packing medium VOO for traditional canned concentrated Yoghurt balls. Parts VOO samples added with natural additives were stored as packing medium for traditional canned concentrated Yoghurt balls. Other part was stored without concentrated Yoghurt in the same storage conditions. All samples were analyzed for their initial quality indexes and during the storage period of six months. At the end of storage, results revealed that the % acidity for all VOO samples used as a packing medium showed a higher value than the samples stored without concentrated Yoghurt balls. On the other side, peroxide values for all stored samples of both parts were less than the control sample without additives. Extinction coefficients (K232, K270) for VOO samples with the natural additives showed increased trend during the storage time, but it didn't exceed the accepted limit for VOO. Total phenol content for all samples were gradually decreased during storage period, whereas samples with the natural additives showed higher values than the controls. All the natural additives (CP, TP, AP) showed a positive trend in enhancing and improving the different VOO quality indexes in our study in particular those samples added with CP during the storage time.

scholarly journals New Technology for Functional Dessert Production Based on Soy and Pumpkin

2020 ◽  
pp. 351-360
Author(s):  
Ekaterina Statsenko ◽  
Oksana Litvinenko ◽  
Nadezhda Korneva ◽  
Mikhail Shtarberg ◽  
Evgeniy Borodin
Keyword(s):  
Vitamin E ◽  
Vitamin C ◽  
Sensory Evaluation ◽  
Functional Foods ◽  
Liquid Fraction ◽  
New Technology ◽  
Daily Intake ◽  
Sea Buckthorn ◽  
Expert Assessment ◽  
Β Carotene

Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

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