scholarly journals Mixed rye-wheat bread «Znatny»: nutritional value

2020 ◽  
Vol 21 (3) ◽  
pp. 293-300
Author(s):  
N. K. Lapteva ◽  
L. V. Mitkinykh
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Human Body ◽  
Sunflower Oil ◽  
Nutritional Value ◽  
Vitamin B1 ◽  
Wheat Bread ◽  
Sesame Seeds ◽  
Mineral Substances ◽  
Human Need

In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in deficient substances, and product energy value were calculated on the basis of information provided by reference books. Adding the extract of flax and other oil-bearing seeds into the dough while mixing resulted in improvement of rheological properties of the dough and organoleptic parame ters of the bread. Functional characteristics of mixed ryewheat bread “ Znatny” are evaluated according to the content of medium rye flour, light wheat flour, sunflower oil, flax seeds, sesame seeds, and sunseed kernels that enrich the product with a lot of macro- and micronutrients necessary for human body, such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Due to oil-bearing seeds and sunflower oil on the list of the ingredients mixed rye-wheat bread “Znatny” is characterized by a higher content of PUFA (2.6g), which are necessary, first of all, for proper functioning of the human body. Mixed rye-wheat bread “ Znatny” exceeds the production analog mixed rye-wheat bread “ Zdorovje” in the content of vitamins E, B1 and B2 by 31.8, 13.8 и 11.1 %, respectively; in the content of food fibers (7,0 г/100 г) by 4.5%. The content of mineral substances (К, Са, Мg, Fе) in mixed rye-wheat bread “ Znatny” compared to the production analog is higher by 3.9, 63.4, 22.6, 4.0 %, respectively. In 100 g of mixed rye-wheat bread "Znatny" there are 23.6 % of average daily physiological human need in polyunsaturated fatty acids, 23.3% of food fibers, 16.2% of magnesium, 18.9% of Iron, 29% of Vitamin E, 22% of Vitamin B1

scholarly journals Expansion of assortment of functional gingerbread products

2019 ◽  
Vol 20 (4) ◽  
pp. 334-342
Author(s):  
N. K. Lapteva ◽  
L. V. Mitkinykh
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Vitamin E ◽  
Human Body ◽  
Sunflower Oil ◽  
Vitamin B1 ◽  
Healthy Nutrition ◽  
Mineral Substances ◽  
Nutrition Value ◽  
Food Value

In order to expand the range of flour confectionary for healthy nutrition, documentation on new gingerbread products with increased food value was developed in 2017-2018. They are Prune gingerbread (kovrizhka) and gingerbread (pryanik) "Zabava", "Fantaziya", "Vdokhnovenie". The nutrition value of new gingerbread products is defined by the content of medium rye flour, sunflower oil, prunes, dried apricots, cocoa powder which enrich the products with many micronutrients necessary for a human body such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Prune gingerbread exceeds the production analog (Tula gingerbread) in the content of food fibers (3.6%), vitamin E (2.9 mg%) and vitamin B1 (0.11 mg%) by 2.25; 4.1 and 1.37 times, respectively. It also has more mineral substances (K, P, Ca, Mg, Fe) in comparison with the control - 2.0; 1.3; 1.4; 2.4; 1.4 times, respectively. Energy value of Prune gingerbread is 8.8% lower than that of the production analog (Tula gingerbread). In 100 grams of Prune gingerbread and gingerbreads "Zabava", "Fantaziya", "Vdokhnovenie" there are from 2.9 to 4.0 g of polyunsaturated linoleic acid that satisfy the minimum body need a day. Gingerbreads "Zabava", "Fantaziya", "Vdokhnovenie" exceed the production analog (gingerbreads “Festivalnye”) in the content of mineral substances (K, Ca, Mg, P, Fe) in total – by 46.4; 98.4; 45.0%, respectively; in food fibers – by 1.7-2.2 times; in vitamin E – by 1.9-2.0 times. New gingerbread products are functional as they contain 26.4-36.4% of average daily body need in PUFA and 29.0-37.0% of vitamin E. Gingerbreads 'Zabava' and 'Fantaziya' contain respectively 17.0 and 20.0% of average daily body need in food fibers and 15.7% – in iron.

DHA-enriched phospholipids from large yellow croaker roe regulate lipid metabolic disorders and gut microbiota imbalance on SD rats with a high-fat diet

2021 ◽  
Author(s):  
Xiaodan Lu ◽  
Rongbin Zhong ◽  
Ling Hu ◽  
Luyao Huang ◽  
Lijiao Chen ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Docosahexaenoic Acid ◽  
Gut Microbiota ◽  
Polyunsaturated Fatty Acids ◽  
High Fat Diet ◽  
Nutritional Value ◽  
Metabolic Disorders ◽  
Large Yellow Croaker ◽  
High Fat ◽  
Sd Rats

Abstract Large yellow croaker roe phospholipids (LYCRPLs) has great nutritional value because of containing rich docosahexaenoic acid (DHA), which is a kind of n-3 polyunsaturated fatty acids (n-3 PUFAs). In...

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 Chemical Composition, Nutritional Value, and Safety of Cooked Female Chaceon Maritae from Namibe (Angola)

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 227 ◽  
Author(s):  
Celso Manuel Cristovão Mandume ◽  
Narcisa M. Bandarra ◽  
Joana Raimundo ◽  
Helena Maria Lourenço ◽  
Susana Gonçalves ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Polyunsaturated Fatty Acids ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Essential Elements ◽  
Edible Tissues ◽  
Amino Acid Profiles ◽  
Cadmium Lead

Despite being highly appreciated and consumed, the nutritional value of Chaceon maritae from Namibe (Angola) had never been studied. In the present work, edible tissues (muscle, ovaries, and hepatopancreas) of boiled female C. maritae caught off Namibe coast in two distinct seasons were analyzed in terms of proximate chemical composition (fat, ash, protein, and moisture), fatty acid and amino acid profiles, cholesterol, essential minerals (macro and trace) and toxic elements. Results showed that, in both seasons, C. maritae muscle was a valuable source of protein, essential amino acids, polyunsaturated fatty acids, and essential elements, especially zinc, selenium, iodine, and copper. Ovaries and hepatopancreas are also good sources of protein, but were richer in fat, particularly when caught in October. Ovarian fat is rich in polyunsaturated fatty acids and that of hepatopancreas has higher values of monounsaturated and saturated fatty acids. Hepatopancreas and ovaries are also good sources of copper and, especially ovaries, of zinc. Moreover, in both seasons, all the edible tissues of C. maritae analyzed presented very low contents of heavy metals (mercury, cadmium, lead, and arsenic).

Assessment of the knowledge and application of the Mediterranean diet among students of dietetics

2018 ◽  
Vol 8 (2) ◽  
pp. 40-45
Author(s):  
P. Nikołajuk ◽  
Ka. Zujko ◽  
Ki. Zujko ◽  
M.E. Zujko
Keyword(s):  
Fatty Acids ◽  
Waist Circumference ◽  
Mediterranean Diet ◽  
Nutritional Value ◽  
Vitamin B1 ◽  
General Information ◽  
Daily Diet ◽  
High Knowledge ◽  
The Mediterranean ◽  
Diet Score

<b>Purpose:</b> To assess the knowledge of young adults (students of dietetics) of the health benefits of the Mediterranean diet (MedDiet) and the practical application of the principles of this diet. <b>Materials and methods:</b> The study was performed on 97 women, students of dietetics. Research on general information about the respondents and knowledge about the MedDiet was carried out using a questionnaire with 29 questions. To assess the nutritional value of the diet, a 3-day nutritional diary and computer programme Diet 5.0 were used. Adherence to the MedDiet was appraised according to the 9-point scale of aMED (alternate Mediterranean Diet Score). <b>Results:</b> The most students responded that they have high knowledge of the MedDiet, but do not use the MedDiet recommendations in their daily nutrition. Better adherence to MedDiet was significantly associated with the lower waist circumference of the women, higher intake of mono- and polyunsaturated fatty acids, omega3 fatty acids, fiber, vitamin C, folate, vitamin B1, vitamin E and magnesium, and the knowledge of participants of the diet and nutritional value of foods. <b>Conclusions:</b> The adherence to the MedDiet is significantly associated with the participants' knowledge about the diet, the higher nutritional value of the daily diet and lower waist circumference

scholarly journals Overconsumption of Omega-6 Polyunsaturated Fatty Acids (PUFAs) versus Deficiency of Omega-3 PUFAs in Modern-Day Diets: The Disturbing Factor for Their “Balanced Antagonistic Metabolic Functions” in the Human Body

2021 ◽  
Vol 2021 ◽  
pp. 1-15
Author(s):  
Abeba Haile Mariamenatu ◽  
Emebet Mohammed Abdu
Keyword(s):  
Fatty Acids ◽  
Platelet Aggregation ◽  
Polyunsaturated Fatty Acids ◽  
Human Health ◽  
Linolenic Acid ◽  
Human Body ◽  
Acyl Chain ◽  
Lipid Mediators ◽  
Omega 3 ◽  
Omega 6

Polyunsaturated fatty acids (PUFAs) contain ≥2 double-bond desaturations within the acyl chain. Omega-3 (n-3) and Omega-6 (n-6) PUFAs are the two known important families in human health and nutrition. In both Omega families, many forms of PUFAs exist: α-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) from the n-3 family and linoleic acid (LA), dihomo-γ-linolenic acid (DGLA), and arachidonic acid (AA) from the n-6 family are the important PUFAs for human health. Omega-3 and Omega-6 PUFAs are competitively metabolized by the same set of desaturation, elongation, and oxygenase enzymes. The lipid mediators produced from their oxidative metabolism perform opposing (antagonistic) functions in the human body. Except for DGLA, n-6 PUFA-derived lipid mediators enhance inflammation, platelet aggregation, and vasoconstriction, while those of n-3 inhibit inflammation and platelet aggregation and enhance vasodilation. Overconsumption of n-6 PUFAs with low intake of n-3 PUFAs is highly associated with the pathogenesis of many modern diet-related chronic diseases. The volume of n-6 PUFAs is largely exceeding the volume of n-3PUFAs. The current n-6/n-3 ratio is 20-50/1. Due to higher ratios of n-6/n-3 in modern diets, larger quantities of LA- and AA-derived lipid mediators are produced, becoming the main causes of the formation of thrombus and atheroma, the allergic and inflammatory disorders, and the proliferation of cells, as well as the hyperactive endocannabinoid system. Therefore, in order to reduce all of these risks which are due to overconsumption of n-6 PUFAs, individuals are required to take both PUFAs in the highly recommended n-6/n-3 ratio which is 4-5/1.

STUDY OF IWASHI SARDINE LIPIDS IN THE SCOPE OF POPULATION NUTRITION OPTIMIZATION

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 101-106
Author(s):  
Elena Chupikova ◽  
Konstantin Pavel ◽  
Svetlana Tkachenko
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acids ◽  
Acid Composition ◽  
Cold Storage ◽  
Human Body ◽  
Essential Fatty Acids ◽  
Omega 3 ◽  
Omega 6

The article analyzes the fatty acid composition of the frozen iwashi lipids of different shelf lives. It is established that the total amount of essential fatty acids omega-3 and omega-6 in iwashi’s fat reaches almost 90% of all polyunsaturated fatty acids and remains practically unchanged for 12 months of fish cold storage. It is shown that products from iwashi contain a significant amount of essential fatty acids, indispensable for the human body, which can be used to optimize the population nutrition and satisfy the physiological needs in eicosopentaenoic and docosahexaenoic fatty acids.

scholarly journals Assessment of quality and food safety of vegetable oils produced on the base of wild berries of Kazakhstan`s forest areas

2020 ◽  
Author(s):  
G. Аidarkhanova ◽  
◽  
Z. Satayeva ◽  
A. Ebel ◽  
М. Jakanova ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Food Safety ◽  
Polyunsaturated Fatty Acids ◽  
Vegetable Oils ◽  
Sunflower Oil ◽  
Biological Efficiency ◽  
Quantitative Composition ◽  
Anthropogenic Pressure ◽  
Oil Mixtures ◽  
Wild Berries

Many species of forest plants in combination with vegetable oils are the sources of new types of functional products with increased biological efficiency. In respect that the high demand for vegetable oils among the population and industry, the growing anthropogenic pressure on various components of the natural environment, the goal of the research was to create oil mixtures based on sunflower oil and wild berries selected in the forest areas of Kazkhstan`s regions, assess their quality and food safety. The base of the oil mixture was sunflower oil obtained from sunflower seeds by the "cold squeeze" method. Wild berries selected from forest areas of northern (Elaeagnusrhamnoides (L.) A. Nelson) and eastern (Rosa majalisHerrm.,Vacciniummyrtillis L.) of Kazakhstan were used as bio-additives. In the obtained oil mixtures, the basic parameters of their qualitative and quantitative composition were studied. It was found that by density (917-918), refractive index (1,473), acid number (1,4 mg KOH/g), iodine number (130-132 g J2/100), saponification number (188 mg/g) of the tested oil mixtures they correspond to unrefined vegetable oil of higher grade. The content of heavy metals (Pb, As, Cd, Cu, Zn, Mg) and radionuclides (90Sr, 137Cs) does not exceed the maximum permissible concentrations and meets the requirements of regulatory documents and standards. In samples of vegetable oils, the amount of oleic acid (52,21%), linoleic acid (28,97%) is determined, which are within the normal range, although they are adjacent to the levels of the upper limits. NMR spectroscopy confirmed that the optimal ratio of ω-6 and ω-3 polyunsaturated fatty acids in the composition of the studied vegetable oils correspond to their name in the ratio of monounsaturated and polyunsaturated fatty acids.

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