Investigation of properties of combined systems of increased biological value based on oil-containing raw materials and flour

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

Download Full-text

Prospects Of Using Walnut In Technologies Of Drinks

Acta Universitatis Cibiniensis Series E Food Technology ◽

10.1515/aucft-2015-0013 ◽

2015 ◽

Vol 19 (2) ◽

pp. 39-50

Author(s):

Inna Tiurikova ◽

Mykhailo Peresichnyi

Keyword(s):

Raw Materials ◽

Chemical Properties ◽

The Body ◽

Maturity Stage ◽

Human Beings ◽

Fruit And Vegetable ◽

Biological Value ◽

Vegetable Raw Materials ◽

Main Components ◽

Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

Download Full-text

A produção de vôngole e seu potencial para o desenvolvimento de novos produtos a base de pescado

Revista Verde de Agroecologia e Desenvolvimento Sustentável ◽

10.18378/rvads.v10i5.3374 ◽

2015 ◽

Vol 10 (5) ◽

pp. 81

Author(s):

Mayla Monique dos Santos Leite ◽

Gesilene Mendonça Oliveira

Keyword(s):

Human Population ◽

Protein Production ◽

Raw Materials ◽

Animal Protein ◽

Product Diversification ◽

Center Line ◽

Production Chain ◽

Biological Value ◽

The World ◽

Fishing Resources

A dificuldade em suprir a demanda de proteína de origem animal de excelente valor biológico para a população humana é uma das maiores preocupações do nosso século. De acordo com a FAO, a atividade pesqueira (pesca extrativa e aquicultura), será uma das principais atividades responsáveis pela segurança alimentar do planeta, com previsões de produção de proteína de origem animal para a próxima década maior do que o setor de animais de abate (carnes bovinas, suínas e aves). A utilização de recursos pesqueiros subutilizados com potencial para explotação poderá assegurar a manutenção da oferta primária de matéria prima no mercado interno local e/ou regional, e inibir oscilação de preços, como a prática da mariscagem. Neste contexto, o presente artigo de revisão tem por objetivo evidenciar o potencial da Anomalocardia brasiliana para explotação e processamento contribuindo para o fortalecimento desta cadeia produtiva no segmento artesanal e diversificação de produtos no mercado brasileiro.The production of clams and its potential for development of new products based on fish Abstract: The difficulty in supplying the animal protein demand of great biological value for the human population is a major concern of our century. According to the FAO, the fishery (extractive fishing and aquaculture), will be one of the main activities responsible for food safety in the world, with animal protein production forecasts for the next decade longer than the slaughter of animals sector (beef, pork and poultry). The use of fishing resources with underutilized potential for exploitation can ensure the maintenance of primary supply of raw materials on-site domestic and / or regional, and inhibit movement of prices, as the practice of shellfish. In this context, the present review aims to highlight the potential of Anomalocardia brasiliana to exploitation and processing contributing to the strengthening of this production chain in the craft segment and product diversification in the Brazilian market.

Download Full-text

Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽

10.29141/2500-1922-2020-5-4-5 ◽

2020 ◽

Vol 5 (4) ◽

pp. 33-37

Author(s):

Vladislav Tiunov ◽

Olga Chugunova ◽

Aleksandr Arisov

Keyword(s):

Wheat Flour ◽

Raw Materials ◽

Food Additives ◽

Control Sample ◽

Food Products ◽

Biologically Active ◽

Optimal Dosage ◽

Soya Flour ◽

Complete Replacement ◽

Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

Download Full-text

The use of non-traditional raw materials in the production of combined meat products as a progressive direction of creating products of high biological value

10.51587/9781-7364-13302-2021-004-146-157 ◽

2021 ◽

pp. 146-157

Author(s):

Nataliia Bozhko ◽

◽

Vasyl Tischenko ◽

Vasyl Pasichnyi ◽

Andriy Marynin ◽

...

Keyword(s):

Raw Materials ◽

Meat Products ◽

Biological Value

Download Full-text

Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽

10.21443/1560-9278-2020-23-3-205-213 ◽

2020 ◽

Vol 23 (3) ◽

pp. 205-213

Author(s):

N. V. Linovskaya ◽

E. V. Mazukabzova ◽

O. S. Rudenko ◽

T. V. Savenkova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Whey Protein ◽

Acid Composition ◽

Raw Materials ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Milk Chocolate ◽

Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

Download Full-text

INFLUENCE OF DIETARY FIBRES OF THE PHYTOGENESIS ON THE TECHNOLOGICAL PROPERTIES OF THE DOUGH OF SOFT WAFERS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2018.2-3.17 ◽

2018 ◽

Author(s):

Ю.Н. НИКОНОВИЧ ◽

Н.А. ТАРАСЕНКО

Keyword(s):

Dietary Fiber ◽

Quality Indicators ◽

Raw Materials ◽

Technological Properties ◽

Dietary Fibers ◽

Biological Value ◽

Dietary Fibres ◽

Permissible Level ◽

Confectionery Fat ◽

Optimal Quality

Исследовано влияние гидратированных пшеничных волокон Камецель FW 200 и апельсиновых волокон Citri-Fi 200, внесенных в тесто взамен части кондитерского жира для повышения пищевой и биологической ценности продукта, на свойства мягких вафель. Готовили образцы вафельного теста: контрольный – тесто без добавок, образцы теста с заменой 10, 15 и 20% кондитерского жира на пшеничные волокна Камецель FW 200, образцы теста с заменой 10, 15 и 20% кондитерского жира на апельсиновые волокна Citri-Fi 200 – и определяли технологические свойства изготовленных образцов теста – влажность, плотность и количество оттеков вафельного листа. Установлено, что внесение пищевых волокон Citri-Fi 200 в исследованных дозировках 10, 15 и 20% от массы жира в рецептуру вафельного теста увеличивает количество оттеков выше допустимого уровня, т. е. увеличивает потери сырья. Оптимальные качественные показатели имеет образец вафельного теста с добавкой 15% гидратированных пищевых волокон Камецель FW 200, внесение которых позволит увеличить пищевую ценность кондитерского изделия. The influence of hydrated wheat fibers Kametsel FW 200 and orange fibers Citri-Fi 200, introduced into the dough instead of the confectionery fat to improve the nutritional and biological value of the product on the properties of soft waffles was investigated. Wafer dough samples: control - dough without additives, dough samples with replacement of 10, 15 and 20% confectionery fat by wheat fibers Kametsel FW 200, dough samples with replacement of 10, 15 and 20% confectionery fat by orange fibers Citri-Fi 200 – prepared and determined their technological properties – humidity, density and the number of flows of the wafer sheet. It is established that the introduction of Citri-Fi 200 dietary fibers in the studied dosages of 10, 15 and 20% by weight of fat in the formulation of wafer dough increases the number of flows the dough above the permissible level, i.e. increases the loss of raw materials. A sample of wafer dough with the addition of 15% hydrated dietary fiber Kametsel FW 200 has optimal quality indicators.

Download Full-text

VETERINARY AND SANITARY ASSESSMENT AND METHODS OF DECONTAMINATION OF FOOD RAW MATERIALS, THE ENVIRONMENT IN THE CLUSTER PRODUCTION OF RABBIT PRODUCTS

Problems of Veterinary Sanitation, Hygiene and Ecology ◽

10.36871/vet.san.hyg.ecol.202103003 ◽

2021 ◽

Vol 1 (3) ◽

pp. 255-262

Author(s):

B.V. Usha ◽

◽

E.M. Lenchenko ◽

N.S. Loginova ◽

◽

...

Keyword(s):

Raw Materials ◽

Biological Value ◽

Balance Of Nature ◽

Useful Components ◽

Complete Extraction ◽

Epizootic Process ◽

Scientific Substantiation ◽

Reduction Of Emissions ◽

Technical Products ◽

Production Losses

Based on the analysis of extensive and intensive indicators of the epizootic process, identification of general patterns of development of polyvid biofilms of microorganisms of various systematic groups, the effectiveness of methods for decontamination of food raw materials and the environment during the cluster production of rabbit breeding products is scientifically justified and experimentally confirmed. The main goal is creation of comprehensive antiepizootic measures for effective of production sphere and preserving the ecological balance of nature during the complex processing of agricultural raw materials, the most complete extraction of valuable components from it, recycling of production waste. For the prevention of infectious diseases of rabbits with the involvement in the economic turnover of secondary raw materials and waste of the rabbit breeding complex in order to reduce waste and production losses, it is advisable to develop processes for obtaining new types of products and additives that improve the nutritional and biological value; improve technologies for the production of full-fledged, enriched with useful components of feed; develop technological processes for the production of technical products from waste; development of technical means and processes that ensure the reduction of emissions and their conversion to environmentally friendly forms, intensification of the degree of wastewater treatment. Scientific substantiation of the effectiveness of the methodology of epizootic monitoring of infectious pathology of animals in the future will allow optimizing the schemes of microbiological studies and developing comprehensive anti-epizootic measures in the cluster production of rabbit breeding products.

Download Full-text

Instant cereals enriched with carboxylates

International Journal of Engineering & Technology ◽

10.14419/ijet.v7i2.13.11628 ◽

2018 ◽

Vol 7 (2.13) ◽

pp. 140

Author(s):

D A. Shaimerdenova ◽

Zh M. Chakanova ◽

M Zh. Sultanova ◽

A Yu. Borovsky P. R ◽

Shaimerdenova . ◽

...

Keyword(s):

Nutritional Value ◽

Raw Materials ◽

Cereal Products ◽

Biological Value

The article presents the developed technology for obtaining cereal products of rapid cooking with increased nutritional value, enriched with micronutrients, for which wheat, rice, corn and buckwheat served as raw materials. The food and biological value of the obtained instant cereals is studied, as well as the study of the effect of micronutrients-carboxylates of food acids on technological, food and consumer indices. As a result of the research, 4 prescriptions were chosen with the highest growth of micro and microelements.

Download Full-text

Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

E3S Web of Conferences ◽

10.1051/e3sconf/202017508004 ◽

2020 ◽

Vol 175 ◽

pp. 08004 ◽

Cited By ~ 1

Author(s):

Andrey Alexeev ◽

Tatyana Alexeeva ◽

Larisa Enaleva ◽

Tatyana Tupolskikh ◽

Nataliia Shumskaia

Keyword(s):

Mung Bean ◽

Raw Materials ◽

Meat Products ◽

First Grade ◽

Biologically Active ◽

Plant Materials ◽

Biological Value ◽

Functional Additives ◽

Carbohydrate Complex ◽

Germinated Seeds

The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances.

Download Full-text