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.

scholarly journals DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

2019 ◽  
Vol 19 (3) ◽  
pp. 41-46
Author(s):  
N. Dzyuba ◽  
O. Bunyak
Keyword(s):  
Fast Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Storage Period ◽  
Food Products ◽  
Component Composition ◽  
Biologically Active ◽  
Raw Material ◽  
Cereal Products ◽  
Healthy Nutrition

In recent years Ukraine has seen a growth in the consumption of cereal products. Wide demand from the population are rice, buckwheat, oat, corn cereals and derived cereal products, and grain products fast food or ready-to-eat (cereals, extruded cereals, expanded snacks, cereals, etc.). One of the most promising areas of research in the field of healthy nutrition is to develop products that have a multicomponent structure, including main raw materials and various nutrients, including to provide specified properties. The creation of such products is relevant, because due to the multi-component composition is achieved provide thehuman body the important nutrients in required amount. The nutrition of a modern person includes a variety of products, including complex prescription composition, and determines the appearance and development of the direction - "design" of complex multicomponent food products with desired properties In the article, the authors developed the formulations of extruded multicomponent products. In developing the composition for the production of extruded corn products, considerable attention was paid to the nutrient composition of the raw material, its change during processing and balance. A study of the nutritional value of extrudates developed and manufactured in laboratory conditions was carried out. The formulation of extruded cereal products was optimized. To determine the optimal shelf life of the developed extrudates, microbiological studies were carried out and an organoleptic assessment of the quality of the obtained products was carried out.When designing recipes, we used the linear programming method, which allowed us to obtain a product with high nutritional value, the necessary content of biologically active substances and good organoleptic properties. According to the research results, it is recommended that storage period up to 6 months at a temperature of (18 ± 20) оC and relative humidity not more than 75% in polypropylene package.

scholarly journals Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot

2021 ◽  
Vol 51 (1) ◽  
pp. 179-187
Author(s):  
Anastasia Kozhemayko ◽  
Irina Sergeeva ◽  
Irina Dolgolyuk
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Positive Trend ◽  
Bioactive Substances ◽  
Industrial Processing

Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the territory of the Siberian region and introduces options for their further use in functional foods. Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019. Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, β-cyanine were studied using spectrometry and photocolorimetric method. Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during industrial processing. The content of carotenoids in carrots (mg of β-carotene per 100 g of dry weight): for Losinoostrovskaya variety – 23.56 ± 0.23; Nantskaya – 25.32 ± 0.18; Queen of Autumn – 20.78 ± 0.25. Flavonoid content (mg of catechol equivalent per 100 g of dry weight): Losinoostrovskaya – 12.02 ± 0.37; Nantskaya – 13.45 ± 0.56; Queen of Autumn – 11.50 ± 0.48. The content of β-cyanine in beets (mg per 100 g of dry weight): Cylinder – 100.0 ± 8.5; Bordeaux – 35.0 ± 1.8. The nutritional value of carrot and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active substances in vegetable pomace (flavonoids, carotenoids, β-cyanines) can enhance the functional orientation of this secondary raw material when used in food technologies for the production of food of high nutritional value. Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well as to obtain new functional food products, thereby expanding the range of healthy foods.

scholarly journals Technology of Natural Biocorrectors from Seafood Processing Waste

2021 ◽  
Vol 320 ◽  
pp. 01008
Author(s):  
V.D. Bogdanov ◽  
A.A. Simdyankin ◽  
A.V. Pankina
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Chemical Components ◽  
Animal Products ◽  
Biological Value ◽  
Dry Food ◽  
Composition Structure ◽  
Seafood Processing

Biocorrectors are dry concentrates from natural raw sources with high nutritional value due to the high content of important chemical components of food, including essential, minor, and biologically active nutrients. The raw material for the production of natural biocorrectors can be waste from cutting the fish and animal products. It is promising to use the skin of an octopus, the weight of which during cutting is up to 37% of the weight of raw materials, Pacific herring milt, which is formed during cutting in an amount of up to 12.4% of the weight of raw materials, and bivalve mantle mollusk of Primorsky scallop, accounting for about 10% of its mass. The goal of the research is to obtain dry food concentrates from seafood waste that exhibit functional properties. To preserve and form the specific properties of finished products, namely high biological value, digestibility, organoleptic indicators of concentrates, low-processing temperatures (cryotechnology) were used, which maximally preserved the composition, structure and other natural properties of raw materials. The dry seafood concentrates obtained by cryogenic technology exhibit high functionality and can be used as biocorrectors of food in order to impart high nutritional and biological value to it due to the balance of microand macronutrients.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals DEVELOPMENT OF FUNCTIONAL BEVERAGES FROM PLANTRAW MATERIALS — REPLACEMENTS FOR DAIRY PRODUCTS

Food systems ◽  
2019 ◽  
Vol 2 (2) ◽  
pp. 44-47
Author(s):  
N. E. Posokina ◽  
N. M. Alabina ◽  
A. Yu. Davydova
Keyword(s):  
Dairy Products ◽  
Nutritional Value ◽  
Raw Materials ◽  
Research Work ◽  
World Market ◽  
Raw Material ◽  
Sesame Seeds ◽  
Functional Beverages ◽  
Poppy Seeds ◽  
Functional Drink

Nowadays, there is a growing consumer interest in food products, made from vegeta-ble raw materials. The article is devoted to an actual topic related to the choice of plant mate-rials, based on its nutritional and biological value, in order to create functional beverages. The analysis of the world market of vegetable analogues of milk was implemented. Based on the literature, the following raw materials were analyzed: cashew nuts, cannabis fruits, sesame and poppy seeds, almond kernels, buckwheat seeds and oats, soybeans. The data on nutritional value, vitamin-mineral and amino acid composition, as well as the composition of fatty acids of the specified raw materials was presented. The conclusion is made about the perspective of its use for the manufacture of drinks, alternative cow’s milk. The article reflects the results of research work on the creation of a functional drink based on sesame seeds, provides information about the nutritional value and biochemical composition of the drink, made on the basis of this raw material. Sesame milk when used regularly can help prevent diseases of the car-diovascular system, the gastrointestinal tract, the musculoskeletal system.

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Application of wild-raw materials of the Irkutsk region in the production of functional canned products

2021 ◽  
pp. 134-140
Author(s):  
Natalya E. Posokina ◽  
Nina M. Alabina ◽  
Anna Yu. Davydova
Keyword(s):  
Biochemical Composition ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
Raw Material ◽  
Eastern Siberia ◽  
Canned Food ◽  
Pine Nut ◽  
Irkutsk Region

Relevance. Currently, the environmental situation in many regions of our country leaves much to be desired. It is known that proper nutrition is the foundation of health. Products intended for a healthy diet can only be made from environmentally friendly raw materials. In this regard, the regions of Siberia are of particular interest - they are rich in forests located far from settlements, where it is possible to collect and harvest large quantities of ecologically clean wild-growing raw materials for the production of functional food products.Materials and methods. The authors of the article analyzed the nutritional value and biochemical composition of wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region) on the basis of literature sources. The following raw materials were considered: blueberries (Vaccinium uliginosum), wild garlic: bear onions (Allium ursinum L.), forest mushrooms, pine nut cake and spicy-aromatic herbs – sagan-daila (Rhododendron Adamsii) and thyme (Thymus vulg?ris). Information about their nutritional value and biochemical composition is given. Based on the results of this analysis, a conclusion was made on the promising use of this raw material for the production of functional food products.Results. The article presents the results of scientific research related to the development of functional canned food based on wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region). Formulations of functional sauces have been developed, information on nutritional value and data on the content of the main functional ingredients in canned food are provided.

Characteristics and Nutritional Value of Various Fish Protein Concentrates

1964 ◽  
Vol 21 (6) ◽  
pp. 1489-1504 ◽  
Author(s):  
H. E. Power
Keyword(s):  
Nutritional Value ◽  
Press Cake ◽  
Raw Materials ◽  
Raw Material ◽  
Water Mixture ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Efficiency Ratio ◽  
Protein Concentrates ◽  
Available Lysine

Excellent quality fish protein concentrate can be prepared from a variety of raw materials. In this study, the use of whole cod, headed, eviscerated cod, cod trimmings, cod press cake and whole herring was studied as a source of raw material for the production of fish protein concentrate. The process previously described by Power for use with cod fillets was satisfactory for use with all material studied with the exception of herring. Final fat contents were between 0.018–0.056%. For use with herring a modification to the process was required to increase the efficiency of the second extraction. The second extraction, which used a 70:30 isopropanol + water mixture was changed to 99% isopropanol. With this modification a final fat content of 0.17% was achieved. The corrected Protein Efficiency Ratio values for all fish protein concentrates, with the exception of those produced from cod trimming press cake, were higher than that for casein. Lysine values, determined microbiologically were between 9.1 and 15.03% of the protein. The available lysine values were between 6.1 and 10.4% of the protein.

scholarly journals The use of flour from flax seeds in the production of cake of high nutritional value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

СOMPARATIVE EVALUATION OF NUTRITIONAL AND BIOLOGICAL VALUE OF THE CHIA SEEDS (SALVIA HISPANICA L.) AND THE CLARY SAGE SEEDS (SALVIA SCLAREA L.) USING FOOD COMBINATORICS

2018 ◽  
Author(s):  
Д.В. КУЗНЕЦОВА ◽  
Е.В. КИРЯЧЕВА ◽  
Л.А. НАДТОЧИЙ ◽  
Т.Ю. БУРМАГИНА
Keyword(s):  
Dietary Fiber ◽  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Compositions ◽  
Salvia Hispanica ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Salvia Sclarea ◽  
Physico Chemical ◽  
Salvia Hispanica L

Проведен сравнительный анализ физико-химических составов семян шалфея испанского (Salvia hispanica L.) (ШИ) и шалфея мускатного (Salvia sclarea L.) (ШМ). Для оценки пищевой и биологической ценности исследованного растительного сырья использованы методы пищевой комбинаторики. Определены показатели биологической ценности белковой и липидной составляющих образцов семян шалфея. Рассчитана степень удовлетворения потребности взрослого человека в минеральных веществах и пищевых волокнах при потреблении 15 г (рекомендуемая норма) семян шалфея. Установлено, что показатель биологической ценности белковой составляющей cемян ШИ несколько выше аналогичного показателя семян ШМ, однако по показателю пищевой ценности семена ШМ превосходят семена ШИ. Семена ШИ содержат значительное количество пищевых волокон, востребованных в рецептурах функциональных продуктов. Результаты исследования могут быть использованы при проектировании многокомпонентных продуктов питания с заданными свойствами. Comparative analysis of the physico-chemical compositions of the сhia (С) seeds (Salvia hispanica L.) and the clary sage (CS) seeds (Salvia sclarea L.) was carried out. The food combinatorics methods were used to assess the nutritional and biological value of the studied plant raw materials. The indicators of the biological value of protein and lipid constituents of samples of sage seeds were determined. The degree of human satisfaction in mineral substances and dietary fiber was calculated at the use of 15 g (recommended rate) seed sage. It was established that the indicator of biological value of the protein component of С is slightly higher than the same indicator of CS seeds, but in terms of nutritional value CS seeds exceed С seeds. Сhia seeds contain a significant amount of dietary fiber in demand in the formulations of functional products. The results of the study can be used in the design of multicomponent foods with specified properties.

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