Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

scholarly journals OPTIMIZATION OF THE COMPOSITION AND PROPERTIES OF BAKERY PRODUCTS

2020 ◽  
Vol 20 (3) ◽  
pp. 28-33
Author(s):  
О. Lakiza ◽  
L. Rudnіeva ◽  
V. Vinogradova
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Caloric Content ◽  
Total Production ◽  
Bakery Products ◽  
Technological Parameters ◽  
Flaxseed Meal ◽  
Confectionery Products

The article is devoted to the study of the properties of bakery products, in particular the choice of the optimal concentration of flaxseed cake in baguettes in order to ensure maximum caloric content. It is known that bakery products are necessary for a person to ensure his health and ability to work. The range of food products, in particular bakery products, is constantly growing. The analysis of the range of bakery products showed that the market is experiencing a shortage of flour products for dietary, therapeutic and prophylactic and special purposes for different groups, and their share in total production does not exceed 1-2%. The problem of food production is becoming more complicated and exacerbated by increasing consumption, declining natural resources of food raw materials and the presence of specific anti-nutrients. The article describes the characteristics of anticancer substances in food, which belong to the groups of hytosterols and lignans. The article presents the results of optimizing the composition and properties of wheat baguettes with the addition of linencake, flaxseed meal. The recipe of bread with the inclusion of linen cake in the amount of 1 to 15% was developed. The nutritionalvalue and caloric content of bread are calculated, its characteristics are given according to the main organoleptic indicators of quality (product surface, color and thickness of the crust, as well as the condition of the crumb). The effect of the percentage of flaxseedmeal on the moisture and acidity of bread samples was studied. It is established that with the increase of the content of flaxseed mealthe protein content increases, the carbohydrate content decreases, the fat content and the amount of unsaturated fatty acids increase.As the content of linen cake in bread increases, the amount of unsaturated fatty acids increases and its caloric content decreases, andits nutritional value increases. The use of flax seeds and products of their processing in the formulation of bakery and confectionery products can increase their biological value and physiological efficiency due to the content of anticancer substances, fibers, micro- and microelements, proteins and essential amino acids. Trial laboratory baking of baguettes showed that the optimal content of linen cake is 5% by weight of wheat flour, which allows you to get bread that meets the standards and does not require changes in technological parameters, which are set for the product without additives.

King Crab Wastes Potential as the Technological Valuable Raw Materials

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 30-36 ◽  
Author(s):  
Svetlana Maksimova ◽  
Denis Poleschuk ◽  
Elena Surovtseva ◽  
Kseniya Vereshchagina ◽  
Alexei Milovanov
Keyword(s):  
Fatty Acids ◽  
Acid Composition ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Raw Material ◽  
King Crab ◽  
Research Results ◽  
Industrial Processing ◽  
The North ◽  
Iron And Zinc

The article presents the technological potential research results of secondary resources formed in the King crab cutting process for food purposes. The authors analyzed waste (cephalothorax and abdomen) obtained from the King crab industrial processing from the North Okhotsk sea subzone and Primorye subzone. They determined the size and mass characteristics of waste. There is the shell, viscera (including liver), gills and abdominals ratio. A man examined the ratio of mineral (shell) and protein (interior and gills) parts of the studied waste experimentally. The research aim was to determine the total chemical composition, amino acid composition of proteins, fatty acid composition of lipids and mineral composition of the combined waste. The authors revealed that the secondary raw materials under the experiment consisted of the protein by 13.37 ± 0.05 %, lipids by 2.68 ± 0.1 %, minerals by 8.33 ± 0.25 % and carbohydrate compounds by 4.22 ± 0.05 %. The experiment determined the essential amino acids sum in the protein part. Valine, leucine and cysteine are limiting. Fatty acids in lipids waste are represented by polyunsaturated fatty acids in significant amounts (42.11 %). Calcium and sodium are overwhelming macronutrients in the waste from the King crab cutting, while iron and zinc are dominating microelements. The research results indicate the high technological value of waste from King crab cutting and the potential of this secondary raw material as a basis for the production of biologically valuable protein and mineral products.

scholarly journals Assortment of pumpkin (Cucurbita pepo L.) of Belarusian selection for the production of pumpkin oil

2020 ◽  
pp. 41-46
Author(s):  
A. Ya. Khleborodov ◽  
I. M. Pochitskaya ◽  
O. S. Provotorova ◽  
P. A. Skripkovich
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Pumpkin Seed ◽  
Wide Range ◽  
Pumpkin Seeds ◽  
Pharmaceutical Industries ◽  
Pumpkin Seed Oil ◽  
Seed Yields

Relevance and methods. Pumpkin fruits and seeds are valuable raw materials for the food and pharmaceutical industries. Of particular value are pumpkin seeds, from which oil and protein products are obtained. The purpose of our research is to identify the best breeding samples of pumpkin in terms of seed yield and pumpkin oil and to study their biochemical composition. The evaluation of 12 samples of pumpkin was carried out according to the main economic and biological characteristics. Results. According to the yield of seeds and the yield of pumpkin oil, the following samples were distinguished: Delta, Golosemyanno-kustovaya, Line 2-3, Line 2-5. The biochemical composition of seed samples with high seed yields was studied in terms of the content of proteins, fats, carbohydrates, amino acids, fatty acids, vitamins and minerals. A biochemical analysis of pumpkin seed oil for fatty acids, sterols and minerals was carried out. Seeds of hard-barked pumpkin of Belarusian selection are sources of high protein content (34-35%) with a wide range of essential amino acids, fats (43-45.8%), unsaturated and saturated fatty acids, as well as carbohydrates (9.6-11.9%) , a number of vitamins, macro- and microelements.

scholarly journals Processing of natural plant raw materials and their use as additives in the food industry

2021 ◽  
Vol 845 (1) ◽  
pp. 012121
Author(s):  
S N Nikonovich ◽  
N A Tarasenko ◽  
S I Kucherova
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Fine Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Deep Processing ◽  
Plant Raw Materials ◽  
Active Additive ◽  
Squalene Content

Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.

scholarly journals Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1669
Author(s):  
Yesica Vilcanqui ◽  
Luis Omar Mamani-Apaza ◽  
Marcos Flores ◽  
Jaime Ortiz-Viedma ◽  
Nalda Romero ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Chemical Characterization ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Toxic Heavy Metals ◽  
Nutraceutical Compounds ◽  
Species Type

The southern coast of Peru presents a wide diversity of seaweed, which could be used as a new sustainable source of nutritional and bioactive compounds. For the first time, we chemically characterized two species of brown (Macrocystis pyrifera) and red (Chondracanthus chamissoi) Peruvian seaweed. Both species contained significant amounts of proteins (5–12%), lipids (0.16–0.74%), carbohydrates (43.29–62.65%) and minerals (1300–1800 mg kg−1 dw: dry weight). However, the profiles of amino acids, fatty acids and minerals were highly dependent on species type. C. chamissoi had a higher content of essential amino acids and minerals than M. pyrifera (170% and 45%, respectively), while the presence of polyunsaturated fatty acids (ω 6) as well as the content of tocopherols was higher in M. pyrifera (15.77 g 100 g−1 and 2.37 μg 100 g−1, respectively). Additionally, both species presented significant concentrations of total polyphenols (39–59 mg GAE g−1) and a high antioxidant capacity (67–98 µM TE g−1). Although M. pyrifera and C. chamissoi seem to be excellent raw materials for the food and nutraceutical industry, both species contained toxic heavy metals (cadmium: Cd and nickel: Ni) which could affect the safety of their direct use. Therefore, new separation strategies that allow the selective recovery of nutrients and bioactive compounds from Peruvian seaweed are required.

scholarly journals Use of chickpea flour in food production

2021 ◽  
Vol 845 (1) ◽  
pp. 012120
Author(s):  
E S Taranova ◽  
E A Zenina ◽  
A G Mel’nikov ◽  
T E Kryuchkova ◽  
E A Skorokhodov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Climatic Conditions ◽  
Wheat Bread ◽  
Plant Raw Materials ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Volgograd Region

Abstract Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

scholarly journals Evaluating the chemical composition and antioxidant activity of three Egyptian seaweeds: Dictyota dichotoma, Turbinaria decurrens, and Laurencia obtusa

2019 ◽  
Vol 22 ◽  
Author(s):  
Rania A. El-Shenody ◽  
Mohamed Ashour ◽  
Mohamed Mahmoud Essam Ghobara
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Food Industry ◽  
Essential Amino Acids ◽  
Omega 3 ◽  
Dictyota Dichotoma ◽  
Lipid Contents ◽  
Cosmetic Industry ◽  
Omega 6

Abstract Seaweeds have a growing number of successful applications in the food industry, medicine and in the cosmetic industry, which increases the importance of evaluating their chemical composition. In the present study, three common Egyptian seaweeds (Dictyota dichotoma, Turbinaria decurrens and Laurencia obtusa) were collected from the Red Sea coast, Suez, Egypt. The chemical profile of the three seaweeds was studied beside the antioxidant activity of their extracts. The results indicated that the amount of carbohydrate was greater than the protein and lipid contents in the three seaweeds, with a natural richness in minerals and antioxidants besides considerable amounts of monounsaturated and polyunsaturated fatty acids, including Omega-3 and Omega-6 fatty acids. All essential amino acids for human were found in the three seaweeds, with significant amounts of aspartic and glutamic acids. Furthermore, the results of the antioxidant activity assays were consistent with the antioxidant contents (phenols, flavonoids, alkaloids, vitamin C, carotenoids) of each seaweed. D. dichotoma was the most valuable seaweed of the three species studied, due to its relatively high protein content of 7.28 ± 0.25%, moderate carbohydrate content of 25.35 ± 0.32%, and highest pigment and antioxidant contents. In conclusion, these three seaweeds, especially Dictyota dichotoma, have an interesting chemical composition with a prospective nutritional and pharmaceutical value.

USE OF PLANT CRYOPOWDERS AND CO2-EXTRACTS FOR ENRICHMENT OF COMBINED FOOD PRODUCTS

2020 ◽  
Author(s):  
Г.И. КАСЬЯНОВ ◽  
О.В. КОСЕНКО ◽  
А.А. ЗАПОРОЖСКИЙ ◽  
С.П. ЗАПОРОЖСКАЯ ◽  
С.В. БЕЛОУСОВА ◽  
...  
Keyword(s):  
Raw Materials ◽  
Silver Carp ◽  
Statistical Processing ◽  
Food Products ◽  
Experiment Planning ◽  
Industrial Complex ◽  
Mathematical Methods ◽  
Organoleptic Characteristics ◽  
Vegetable Raw Materials ◽  
Root Vegetables

Для обогащения мясо- и рыборастительных продуктов питания криопорошками и СО2-экстрактамипредложены рецептуры мясорастительного паштета, рыборастительной бутербродной пасты, блинчиков с мясной и рыбной начинками. В качестве сырья использовали корнеплоды моркови, свеклы и сельдерея, районированных в Краснодарском крае сортов; полужирную свинину, полученную от животных, выращенных по органической технологии. Рыбной основой фарша была мышечная ткань толстолобика и амура белого, акклиматизированных в водоемах Кубани. Для оптимизации рецептурного состава и статистической обработки результатов исследований использовали математические методы планирования эксперимента. Установлено, что мясорастительный паштет, изготовленный по разработанной рецептуре, имеет соотношение белков, жиров и углеводов как 1 : 0,8 : 3,5 соответственно за счет обогащения мясного и овощного сырья криопорошками из корнеплодов моркови и свеклы. В состав паштета входят сукцинат калия и СО2-экстракт имбиря, придающие продукту иммунопротекторные свойства. Рецептура рыборастительной бутербродной пасты обогащена микроэлементами из тонкоизмельченного порошка из костей рыб, содержащего легкоусвояемый кальций и фосфатиды, а также криопорошком из корнеплодов моркови, сукцинатом и СО2-экстрактами, обладающими иммунопротекторными свойствами. В рецептуре теста для блинчиков использовали муку из киноа и амаранта, криопорошки из корнеплодов моркови, свеклы и сельдерея. Криопорошки из этих же корнеплодов добавляли в рыбную и мясную начинки для блинчиков. Дегустационная оценка показала, что все продукты, приготовленные по разработанным рецептурам, обладают высокими органолептическими показателями и могут быть рекомендованы для внедрения на перерабатывающих предприятиях АПК. For the enrichment of meat- and fish-vegetable food products with cryopowders and CO2-extracts, formulations for meat and vegetable pate, fish and vegetable sandwich paste and pancakes with meat and fish fillings are proposed. As raw materials, we used carrot, beet and celery root crops, varieties zoned in the Krasnodar region; semi-fat pork obtained from animals grown using organic technology. The fish basis of minced meat was the muscle tissue of silver carp and white cupid, acclimatized in the reservoirs of the Kuban. Mathematical methods of experiment planning were used to optimize the formulation composition and statistical processing of research results. It is established that the meat and vegetable pate made according to the developed formulation has a ratio of proteins, fats and carbohydrates as 1 : 0.8 : 3.5 respectively, due to the enrichment of meat and vegetable raw materials with cryopowders from carrots and beets. The composition of the pate includes potassium succinate and CO2- extract of ginger, which give the product immunoprotective properties. The formulation of fish and vegetable sandwich paste is enriched with microelements from finely ground powder from fish bones containing easily digestible calcium and phosphatides, as well as cryopowder from carrot roots, succinate and CO2-extracts with immunoprotective properties. In the formulation of the dough for pancakes, quinoa and amaranth flour was used, cryopowders from carrot, beet and celery root vegetables were used. Cryopowders from the same root vegetables were added to fish and meat fillings for pancakes. The tasting evaluation showed that all products prepared according to the developed formulations have high organoleptic characteristics and can be recommended for implementation at processing enterprises of the agro-industrial complex.

scholarly journals Scientific and practical approaches to the development of new-generation confectionery products

2021 ◽  
Vol 82 (4) ◽  
pp. 60-68
Author(s):  
Y. P. Dombrovskaya ◽  
A. A. Derkanosova ◽  
E. V. Belokurova ◽  
E. E. Kurchaeva ◽  
I. V. Maksimov ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Acid Composition ◽  
Food Industry ◽  
Raw Materials ◽  
Calcium Content ◽  
Resource Saving ◽  
Biological Value ◽  
Confectionery Products ◽  
Amaranth Oil

A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.

Sign in / Sign up

Export Citation Format

Share Document