PROSPECTIVE DIRECTIONS FOR MODIFICATION OF FLOUR CONFECTIONERY PRODUCTS FOR CHILDREN OVER THREE YEARS OLD

2021 ◽  
Author(s):  
С.Ю. МИСТЕНЕВА ◽  
Н.А. ЩЕРБАКОВА ◽  
М.В. ОСИПОВ ◽  
А.В. БАСКАКОВ
Keyword(s):  
Dietary Fiber ◽  
Food Group ◽  
High Energy ◽  
Nutritional Composition ◽  
High Energy Density ◽  
Added Sugar ◽  
Healthy Nutrition ◽  
Confectionery Products ◽  
Products Analysis ◽  
Recommended Level

Качественное сбалансированное питание является одной из самых обсуждаемых и изучаемых тем научного сообщества. Для детей и подростков питание – основа физического и когнитивного развития. Модель питания в последнее 10-летие претерпела существенные изменения: самыми доступными стали продукты с высокой энергетической плотностью, не обладающие оптимальным пищевым профилем, вызывающие неинфекционные заболевания, в том числе и в детском возрасте. В структуре питания современного человека 1/3 суточного потребления энергии составляют «перекусы на бегу». Как правило, это кондитерские изделия длительных сроков хранения, основной сегмент которых составляет печенье. В 75% исследованных образцов сахарного печенья содержание добавленного сахара и жира превышает установленный уровень избыточности, 90% образцов содержат средний рекомендуемый уровень пищевой соли, содержание пищевых волокон находится в диапазоне 1,9–2,8 г/100 г изделия, что свидетельствует о необходимости количественного понижения критических веществ и повышения содержания пищевых волокон вследствие несбалансированности данной пищевой группы. Проведенный мониторинг рекомендаций совершенствования нутриентного состава продуктов питания, анализ рецептурного состава мучных кондитерских изделий группы печенья позволяет установить основные перспективные направления его модификации, важнейшим из которых является обеспечение поступления в рецептуру печенья достаточного количества пищевых волокон из цельного зерна в соответствии с принципами здорового питания и требованиями существующего законодательства к специализированным продуктам для детей старше трех лет. Создание усовершенствованных кондитерских изделий позволит сохранить и укрепить здоровье подрастающего поколения. Quality balanced nutrition is one of the most discussed and studied topics in the scientific community. For children and adolescents, nutrition is the foundation of physical and cognitive development. The nutritional model has undergone significant changes in the last 10 years: the most affordable products have become products with a high energy density, which do not have an optimal nutritional profile, and cause non-infectious diseases, including in childhood. In the structure of nutrition of a modern person, 1/3 of the daily energy consumption is «snacks on the run». As a rule, these are confectionery products with long shelf life, the main segment of which is cookies. In 75% of the sugar cookie samples tested, the content of added sugar and fat exceeds the established level of redundancy, 90% of the samples contain the average recommended level of table salt, the content of dietary fiber is in the range of 1,9-2,8 g /100 g of product, which indicates the need a quantitative decrease in critical substances and an increase in dietary fiber content due to the imbalance of this food group. The monitoring of recommendations for improving the nutritional composition of food products, analysis of the recipe composition of flour confectionery products of the group of cookies allows us to establish the main promising directions of its modification, the most important of which is to ensure that a sufficient amount of dietary fiber from whole grains is supplied to the recipe of cookies in accordance with the principles of healthy nutrition and the requirements of the existing legislation on specialized products for children over three years of age. The creation of improved confectionery products will strengthen and preserve the health of the younger generation.

scholarly journals THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS

2001 ◽  
Vol 1 (3) ◽  
pp. 248-257
Author(s):  
Ol'ga Kol'man ◽  
◽  
I. N. Pushmina ◽  
Galina Ivanova ◽  
◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Raw Materials ◽  
Total Content ◽  
High Energy ◽  
Point Of View ◽  
The Body ◽  
Toxic Substances ◽  
Healthy Nutrition ◽  
Confectionery Products ◽  
Promising Source

Among the population, various types of flour confectionery are especially popular, but from the point of view of healthy nutrition, the consumption of products included in the group of flour confectionery products should be limited since they have a number of disadvantages: the products have a high energy value, which is primarily due to the significant content of carbohydrates and fats in the chemical composition of the ingredients included in the formulation; flour of the highest grade is used to obtain flour confectionery products, therefore, they do not contain dietary fibers that contribute to the elimination of toxic substances from the human body and, in general, improve the functioning of the digestive system, therefore, research aimed at the development of new flour confectionery products enriched with dietary fiber is relevant. For the design of enriched flour confectionery products, secondary raw materials can be used resulting from the processing of berries - pomace. The article deals with the issues related to the development of a waste-free scheme for the processing of shadberry and the recipe for an enriched flour confectionery with a semi-finished product obtained from the marc of shadberry. A scheme for obtaining a semi-finished product «Powder from pomace of shadberry» has been developed. On the basis of the studies carried out, it was revealed that the powder from the pomace of the shadberry is a promising source of dietary fiber for the body. The control studies of the recipe of muffins with different contents of powder from the pomace of shadberry were carried out. For each sample, organoleptic and physicochemical indicators were determined. All obtained samples of muffins meet the requirements of GOST 15052-2014 in terms of organoleptic and physicochemical indicators, but the best organoleptic indicators are shown by sample No. 6 of a muffin with pomace powder (16% of the total content of premium flour). A recipe has been developed for the «Curd» cake with a powder of squeeze of shadberry. The degree of satisfaction of the need for dietary fiber and energy has been determined when using the «Curd» cake with squeeze of shadberry.

scholarly journals White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics

Molecules ◽  
2021 ◽  
Vol 26 (19) ◽  
pp. 5908
Author(s):  
Ivana Lončarević ◽  
Biljana Pajin ◽  
Jovana Petrović ◽  
Ivana Nikolić ◽  
Nikola Maravić ◽  
...  
Keyword(s):  
Physical Properties ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Nutritional Composition ◽  
Fiber Content ◽  
Sensory Characteristics ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Insoluble Dietary Fiber ◽  
Confectionery Products

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.

Pilot-scale combustion studies with kraft lignin in a powder burner and a CFB boiler

TAPPI Journal ◽  
2010 ◽  
Vol 9 (6) ◽  
pp. 24-30 ◽  
Author(s):  
NIKLAS BERGLIN ◽  
PER TOMANI ◽  
HASSAN SALMAN ◽  
SOLVIE HERSTAD SVÄRD ◽  
LARS-ERIK ÅMAND
Keyword(s):  
Circulating Fluidized Bed ◽  
Black Liquor ◽  
Chloride Content ◽  
Pilot Scale ◽  
High Energy ◽  
Kraft Lignin ◽  
High Energy Density ◽  
Alkali Chloride ◽  
Cfb Boiler ◽  
Solid Biofuel

Processes have been developed to produce a solid biofuel with high energy density and low ash content from kraft lignin precipitated from black liquor. Pilot-scale tests of the lignin biofuel were carried out with a 150 kW powder burner and a 12 MW circulating fluidized bed (CFB) boiler. Lignin powder could be fired in a powder burner with good combustion performance after some trimming of the air flows to reduce swirl. Lignin dried to 10% moisture content was easy to feed smoothly and had less bridging tendencies in the feeding system than did wood/bark powder. In the CFB boiler, lignin was easily handled and cofired together with bark. Although the filter cake was broken into smaller pieces and fines, the combustion was not disturbed. When cofiring lignin with bark, the sulfur emission increased compared with bark firing only, but most of the sulfur was captured by calcium in the bark ash. Conventional sulfur capture also occurred with addition of limestone to the bed. The sulfur content in the lignin had a significantly positive effect on reducing the alkali chloride content in the deposits, thus reducing the high temperature corrosion risk.

A HIGH ENERGY DENSITY ZINC/OXYGEN BATTERY SYSTEM

1966 ◽  
Author(s):  
S. CHODOSH ◽  
E. KATSOULIS ◽  
M. ROSANSKY
Keyword(s):  
Energy Density ◽  
High Energy ◽  
High Energy Density ◽  
Battery System

Efficient Co-Harvesting of Solar Energy and Low-Grade Heat by Molecular Photoswitches for High Energy Density, Long-Term Stable Solar Thermal Battery

2019 ◽  
Author(s):  
Zhao-Yang Zhang ◽  
Tao LI
Keyword(s):  
Energy Density ◽  
Solar Energy ◽  
High Performance ◽  
High Energy ◽  
Solar Thermal ◽  
High Energy Density ◽  
Low Grade ◽  
Thermal Battery ◽  
Low Grade Heat

Solar energy and ambient heat are two inexhaustible energy sources for addressing the global challenge of energy and sustainability. Solar thermal battery based on molecular switches that can store solar energy and release it as heat has recently attracted great interest, but its development is severely limited by both low energy density and short storage stability. On the other hand, the efficient recovery and upgrading of low-grade heat, especially that of the ambient heat, has been a great challenge. Here we report that solar energy and ambient heat can be simultaneously harvested and stored, which is enabled by room-temperature photochemical crystal-to-liquid transitions of small-molecule photoswitches. The two forms of energy are released together to produce high-temperature heat during the reverse photochemical phase change. This strategy, combined with molecular design, provides high energy density of 320-370 J/g and long-term storage stability (half-life of about 3 months). On this basis, we fabricate high-performance, flexible film devices of solar thermal battery, which can be readily recharged at room temperature with good cycling ability, show fast rate of heat release, and produce high-temperature heat that is >20<sup> o</sup>C higher than the ambient temperature. Our work opens up a new avenue to harvest ambient heat, and demonstrate a feasible strategy to develop high-performance solar thermal battery.

Efficient Co-Harvesting of Solar Energy and Low-Grade Heat by Molecular Photoswitches for High Energy Density, Long-Term Stable Solar Thermal Battery

2019 ◽  
Author(s):  
Zhao-Yang Zhang ◽  
Tao LI
Keyword(s):  
Energy Density ◽  
Solar Energy ◽  
High Performance ◽  
High Energy ◽  
Solar Thermal ◽  
High Energy Density ◽  
Low Grade ◽  
Thermal Battery ◽  
Low Grade Heat

Solar energy and ambient heat are two inexhaustible energy sources for addressing the global challenge of energy and sustainability. Solar thermal battery based on molecular switches that can store solar energy and release it as heat has recently attracted great interest, but its development is severely limited by both low energy density and short storage stability. On the other hand, the efficient recovery and upgrading of low-grade heat, especially that of the ambient heat, has been a great challenge. Here we report that solar energy and ambient heat can be simultaneously harvested and stored, which is enabled by room-temperature photochemical crystal-to-liquid transitions of small-molecule photoswitches. The two forms of energy are released together to produce high-temperature heat during the reverse photochemical phase change. This strategy, combined with molecular design, provides high energy density of 320-370 J/g and long-term storage stability (half-life of about 3 months). On this basis, we fabricate high-performance, flexible film devices of solar thermal battery, which can be readily recharged at room temperature with good cycling ability, show fast rate of heat release, and produce high-temperature heat that is >20<sup> o</sup>C higher than the ambient temperature. Our work opens up a new avenue to harvest ambient heat, and demonstrate a feasible strategy to develop high-performance solar thermal battery.

Potassium Pre-Inserted K1.04Mn8O16 Cathode Materials for Aqueous Li-Ion and Na-Ion Hybrid Capacitors

2019 ◽  
Author(s):  
Yamin Zhang ◽  
Lina Chen ◽  
Chongyang Hao ◽  
Xiaowen Zheng ◽  
Yixuan Guo ◽  
...  
Keyword(s):  
Cycling Performance ◽  
High Energy ◽  
High Energy Density ◽  
Potassium Ions ◽  
Tunnel Structure ◽  
Hybrid Supercapacitor ◽  
Hybrid Supercapacitors ◽  
Li Ion ◽  
Power Densities ◽  
Hybrid Capacitors

For the applications of aqueous Li-ion hybrid capacitors and Na-ion hybrid capacitors, potassium ions are pre-inserted into MnO<sub>2</sub> tunnel structure, the as-prepared K<sub>1.04</sub>Mn<sub>8</sub>O<sub>16</sub> materials consist of <a>nanoparticles</a> and nanorods were prepared by facile high-temperature solid-state reaction. <a></a>The as-prepared materials were well studied andthey show outstanding electrochemical behavior. We assembled hybrid supercapacitors with commercial activated carbon (YEC-8A) as anode and K<sub>1.04</sub>Mn<sub>8</sub>O<sub>16 </sub>as cathode. It has high energy densities and power densities. Li-ion capacitors reach a high energy density of 127.61 Wh kg<sup>-1 </sup>at the power density of 99.86 W kg<sup>-1</sup> and Na-ion capacitor obtains 170.96 Wh kg<sup>-1 </sup>at 133.79 W kg<sup>-1</sup>. In addition, the <a>hybrid supercapacitor</a>s demonstrate excellent cycling performance which maintain 97 % capacitance retention for Li-ion capacitor and 85 % for Na-ion capacitor after 10,000 cycles.

Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 61-70
Author(s):  
Oliya Fazullina ◽  
Stanislav Smirnov
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Health Indicators ◽  
Dietary Treatment ◽  
Raw Material ◽  
Whole Wheat ◽  
Healthy Nutrition ◽  
Physiologically Active Substances ◽  
Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

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