Use of beet syrup in ketchup technology – the way to healthy nutrition

Interest of consumers to products with improved nutritional value, which contribute to eliminating vitamin deficiency, micro- and macroelements, other essential substances is due to the expansion of knowledge and understanding of biochemical functions of these nutrients. Subject: use of beet syrup and beets in ketchup technology has been substantiated in a work; a comparative analysis of the chemical composition of sugar and beet syrup, tomatoes and beets has been conducted; formulations of ketchups with replacement of sugar for beet syrups and tomatoes for beets have been developed; the advantages of new formulations for human health have been substantiated; sensorial, physical and chemical parameters of finished ketchup have been investigated. Results: beet syrup is an unconventional sugar source. Beet syrup contains 93.5% of dry matter, 47-48% of which of total sugar, the most of which is sucrose. Content of beet syrup sugars has been determined by the method of high-performance liquid chromatography, which is, g/100 g: fructose 13.99; glucose 14.18; sucrose 20.39; maltose 0.20.At a temperature of 20 ºС, beet syrup has a high viscosity that is 29.0 Pa•s, which, when heated, decreases and at a temperature of 60 ºC and is about 2.0 Pa•s. The developed samples had the same thick consistency, sweet-sour taste inherent to the control sample. The content of dry matter in the samples was: №1 29.99 %, №2 31.86 %, control 28.66 %, with a normative value of not less than 25 %. The active acidity of samples № 1 and № 2 was 4.2 and 4.1 respectively, which corresponds to the established norms for ketchup. According to the chemical composition, the sugar content was, g/100 g: in the sample №1 13.7, №2 11.8, control 23.9; protein content in the sample №1 1.2, №2 1.4, in the control 0.9. According to the content of vitamin C and fiber, sample number 2, which contains beets and beet syrup, significantly exceeds the control sample. In addition to reduced sugar content by 42.7% and 50,6%, the salt content was also reduced in the developed samples of ketchup, this being a criterion for healthy food products.

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Investigation of the efficiency of beet syrup usage in products based on nutraceutical principles

Animal Science and Food Technology ◽

10.31548/animal2021.02.005 ◽

2021 ◽

Vol 12 (2) ◽

Author(s):

Yu Kryzhova ◽

◽

O Deyak ◽

Keyword(s):

Risk Factor ◽

Human Health ◽

Activity Index ◽

Sugar Content ◽

Control Sample ◽

Food Product ◽

Experimental Investigations ◽

Energy Value ◽

Total Sugar Content ◽

Healthy Nutrition

The nature of nutrition is the most important factor determining human health. Proper healthy nutrition maintains health, plays an important role in preventing chronic diseases in modern humans. The level of food product quality must meet the human physiological needs for nutrients and energy, and healthy nutrition also includes the concept of the preventive effect of food, or food as a risk factor for chronic non-communicable diseases. When nutrients are in improper proportions, nutrition is considered incorrect, unhealthy, irrational, and may play a role as a risk factor for the development of human diseases. The paper substantiates the use of beet syrup and beet in ketchup technology and the benefits of the developed recipes for human health. It also covers the physicochemical composition of beet syrup, which contains 93.5% dry matter, and sugar composition and content in beet syrup: glucose, fructose, sucrose, and maltose, the total sugar content is 48.8 g/100 g that is 50.2 g/100 g less than common sugar. The ratio of prescription ingredients, established by experimental investigations on organoleptic parameters, is substantiated. The water activity index was investigated, which constituted 0.92 in the second sample, 0.93 – in the first sample, and 0.93 – in the control sample, which will have a positive effect on their shelf life. The examination of the chemical composition showed that the protein content in the first sample increased by 33%, in the second sample – by 56% compared to the control sample; the sugar content reduced by 42.7% in the first sample and by 50.6% in the second sample; the vitamin C content increased; the fiber content increased 3 times; the developed products are enriched with iron, phosphorus, and potassium. The Nutri-score calculation showed that the samples developed according to formulas №1 and №2 belong to categories A and B and are more balanced and beneficial to human health, which indicates the high nutritional value of the products. In terms of the energy value, the developed samples have an advantage over the control. The energy value (kcal/100 g) of the first sample is 100, the second sample – 89.5, and the control sample – 104.

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Nutritive value of tomatillo fruit (Physalis ixocarpa Brot.)

Acta Societatis Botanicorum Poloniae ◽

10.5586/asbp.1988.049 ◽

2014 ◽

Vol 57 (4) ◽

pp. 507-521 ◽

Cited By ~ 2

Author(s):

Joanna Ostrzycka ◽

Marcin Horbowicz ◽

Włodzimierz Dobrzański ◽

Leszek S. Jankiewicz ◽

Jan Borkowski

Keyword(s):

Chemical Composition ◽

Oxalic Acid ◽

Dry Matter ◽

Nutritive Value ◽

Sugar Content ◽

Dehydroascorbic Acid ◽

Total Sugar ◽

Ripe Fruit ◽

Total Sugar Content ◽

The Given

Tomatillo is widely cultivated in Mexico but is little known in other countries. The chemical composition of fruit from field grown plants was investigated during several vegetative seasons. Tomatillo contained a relatively high percentage of dry matter (7-10%) and extract (6.6-7.4%). Its potassium content was lower than that of tomato growing in the same conditions. The content of iron was higher, and that of other elements was comparable, depending on the conditions during the given year. The total sugar content amounted to 2.8-5.7%, depending on the selected population. The percentage of glucose and fructose decreased during ripening and that of saccharose increased. The content of pectic substances was similar as in tomato but the proportions of particular fractions was different. Tomatillo contained more acids than tomato, and showed an especially high citric and malic acid content. The latter decreased drastically during ripening. The content of oxalic acid was 11-18 mg 100 g-1 in ripe fruit and up to 54 mg in unripe. The vitamin C content depended on the selected population and amounted to 8-21 mg 100 g-1, dehydroascorbic acid prevailing. The content of vitamin PP was 0.8-1.3 mg 100 g-1.

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The chemical composition and ruminal disappearance of pistachio by-product

Proceedings of the British Society of Animal Science ◽

10.1017/s175275620002127x ◽

2007 ◽

Vol 2007 ◽

pp. 224-224 ◽

Cited By ~ 3

Author(s):

Atiyeh Bohluli ◽

Abasali Naserian ◽

Reza Valizadeh

Keyword(s):

Chemical Composition ◽

Dry Matter ◽

Chemical Compositions ◽

The World ◽

Physical And Chemical

Iran is the greatest pistachio producer in the world. A large quantity of pistachio by-product (at least 150,000 tons in DM) is produced from pistachio dehulling process in Iran, annually. The results of some experiments show this by¬product can be used as a feedstuff for ruminants (Shakeri and Fazaeli, 2005; VAhmani et. al., 2005). However, more information about physical and chemical compositions of this by-product is needed. Pistachio by-product is mainly consists of epicarp, peduncle, leaf and a little amount of mesocarp and kernel. The aim of this study was to determine chemical composition and in situ dry matter disappearance of each part of pistachio by-product (Ohadi variety) after 0, 12 and 24 h incubation in the rumen.

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PHYSICAL AND CHEMICAL ASPECTS RELATED TO MEALINESS IN THE POTATO

Canadian Journal of Plant Science ◽

10.4141/cjps57-017 ◽

1957 ◽

Vol 37 (2) ◽

pp. 136-148 ◽

Cited By ~ 4

Author(s):

A. M. Unrau ◽

R. E. Nylund

Keyword(s):

Specific Gravity ◽

Crude Protein ◽

Dry Matter ◽

Starch Granule ◽

Amylose Content ◽

Starch Content ◽

Sugar Content ◽

Extensive Investigation ◽

Crude Protein Content ◽

Physical And Chemical

An investigation was undertaken to determine chemical and physical properties of potatoes which would explain the non-correlation of specific gravity with mealiness which has been encountered in some cases. It was shown that mealiness is not necessarily positively correlated with specific gravity of tubers but it was possible to correlate mealiness as determined by organoleptic methods with such factors as resistance to shear of boiled tubers and viscosity of suspensions of lyophilized tissue as measured by a Brabender Amylograph. Dry matter, starch content and amylose content were positively, sugar content negatively, correlated with mealiness. Crude protein content and starch granule size did not appear to be associated with mealiness. A negative correlation between polysaccharide content and mealiness was evident. The nature of the non-starch polysaccharide apparently present in the potato tuber and the molecular structure of the two starch components, amylose and amylopectin, deserve more extensive investigation.

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Influence of enzymatic treatments on white wine composition

BIO Web of Conferences ◽

10.1051/bioconf/20191502032 ◽

2019 ◽

Vol 15 ◽

pp. 02032

Author(s):

E.C. Scutaraşu ◽

V.V. Cotea ◽

C.E. Luchian ◽

L.C. Colibaba ◽

N. Katalin ◽

...

Keyword(s):

Chemical Composition ◽

Volatile Compounds ◽

Sugar Content ◽

Control Sample ◽

Organoleptic Evaluation ◽

Wine Production ◽

Wine Making ◽

Organoleptic Characteristics ◽

Wide Range

Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

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Improvement of the technology of bakery products using the wholemeal spelt flour

BIO Web of Conferences ◽

10.1051/bioconf/20213700069 ◽

2021 ◽

Vol 37 ◽

pp. 00069

Author(s):

Nadezhda Sanzharovskaya ◽

Natalia Sokol ◽

Olga Khrapko ◽

Kyamran Mamedov

Keyword(s):

Nutritional Value ◽

Control Sample ◽

Wheat Bread ◽

Bakery Products ◽

Chemical Parameters ◽

Amylolytic Enzymes ◽

Mass Consumption ◽

Healthy Nutrition ◽

New Varieties ◽

Physical And Chemical

Bread is one of the most popular mass-consumption products in Russia and in the world. The improvement of the bread quality, the development of new varieties with increased nutritional and biological value will improve the nutrition patterns of the population in the most rational way. The objective of this study is to justify the use of wholemeal spelt flour in the formulation of wheat bread. Generally accepted standard research methods were used. It is experimentally proved that the addition of spelt flour to the flour blend increases the activity of amylolytic enzymes, as well as decreases the mass fraction of crude gluten in all dough samples. When adding the spelt flour in the proportion 40% of the flour weight, physical and chemical parameters did not deteriorate and fell within the normal range, compared with the control sample of wheat bread. It is proved that the use of spelt flour in the production of bakery products will increase the biological and nutritional value of products, as well as expand the range of products for healthy nutrition.

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Changes in the Chemical Composition of Turkish White Cheese According to Storage TemperatureChanges in the Chemical Composition of Turkish White Cheese According to Storage Temperature

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Food Science and Technology ◽

10.15835/buasvmcn-fst:2020.0022 ◽

2020 ◽

Vol 77 (2) ◽

pp. 34

Author(s):

Ergin Murat ALTUNER ◽

Salem ELJAGMANI

Keyword(s):

Chemical Composition ◽

Shelf Life ◽

Biogenic Amines ◽

Dry Matter ◽

Storage Temperature ◽

Salt Content ◽

Titratable Acidity ◽

Ph Values ◽

White Cheese ◽

Storage Temperatures

The aim of this study is to highlight changes in the chemical composition, namely pH, total dry matter percentage (DM%), total nitrogen and protein, titratable acidity, salt content and biogenic amines, of Turkish white cheese according to storage temperature. The results confirmed that a decrease was observed in pH values of the samples during storage. Titratable acidity was observed to show a trend of increase (P > 0.05). As per these results, there was an increase in DM% in cheese samples stored at all three temperatures, namely 5, 15, and 25°C, on day 11, but a decrease was observed on day 31. An increased trend was seen in samples after day 31. In addition, an increased trend in the amount of salt in the samples, depending on time, was determined. The concentration of biogenic amines, tryptamine, 2-phenylethylamine, putrescine, cadaverine, tyramine, spermidine and spermine, with dominated biogenic amines relate to shelf life, were putrescine, cadaverine, and tyramine, and were increased based on storage temperatures.

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STUDY OF CORIANDER SEED OIL (Coriandrum sativum L.)

Science and Technology Development Journal ◽

10.32508/stdj.v13i3.2151 ◽

2010 ◽

Vol 13 (3) ◽

pp. 29-38

Author(s):

Ha Bich Phan ◽

Thach Ngoc Le

Keyword(s):

Biological Activity ◽

Chemical Composition ◽

Essential Oil ◽

Seed Oil ◽

Coriandrum Sativum ◽

Conventional Heating ◽

Geranyl Acetate ◽

Physical And Chemical ◽

Coriander Seed Oil ◽

Coriander Seed

Coriandrum sativum L. belongs to the Apiaceae family, which is cultivated in Dong Nai province, in this paper its seed oil of was studied. The essential oil was extracted by hydrodistillation. We used two methods for activating of hydrodistillation: conventional heating and microwave irradiating. Its physical and chemical indexes were measured. The chemical composition of this oil was identified by GC/MS and quantified by GC/FID. Linalool (75.51-77.21 %), and geranyl acetate (15.64-12.79 %) were the main constituents of the oil which were obtained in 0,32-0.39 % yield. The biological activity of this oil was reported.

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What Can Digitization Do For Formulated Product Innovation and Development

10.26434/chemrxiv.11763864.v1 ◽

2020 ◽

Author(s):

James McDonagh ◽

William Swope ◽

Richard L. Anderson ◽

Michael Johnston ◽

David J. Bray

Keyword(s):

High Performance ◽

Quality Data ◽

High Quality Data ◽

Base Level ◽

Hybrid Approaches ◽

Digital Ecosystem ◽

Recent Developments ◽

Chemical Simulation ◽

High Level ◽

Physical And Chemical

Digitization oﬀers signiﬁcant opportunities for the formulated product industry to transform the way it works and develop new methods of business. R&D is one area of operation that is challenging to take advantage of these technologies due to its high level of domain specialisation and creativity but the beneﬁts could be signiﬁcant. Recent developments of base level technologies such as artiﬁcial intelligence (AI)/machine learning (ML), robotics and high performance computing (HPC), to name a few, present disruptive and transformative technologies which could oﬀer new insights, discovery methods and enhanced chemical control when combined in a digital ecosystem of connectivity, distributive services and decentralisation. At the fundamental level, research in these technologies has shown that new physical and chemical insights can be gained, which in turn can augment experimental R&D approaches through physics-based chemical simulation, data driven models and hybrid approaches. In all of these cases, high quality data is required to build and validate models in addition to the skills and expertise to exploit such methods. In this article we give an overview of some of the digital technology demonstrators we have developed for formulated product R&D. We discuss the challenges in building and deploying these demonstrators.

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