Functional ingredients in baking

2021 ◽  
Vol 9 (16) ◽  
pp. 135-143
Author(s):  
Oksana Naumenko ◽  
◽  
Tetiana Polonska ◽  
Inna Hetman ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Biologically Active ◽  
Functional Health ◽  
Bakery Products ◽  
Functional Ingredients ◽  
Human Needs ◽  
Healthy Nutrition ◽  
Fiber Protein ◽  
Analytical Review ◽  
Active Substances

An important issue today is using functional ingredients in the field of healthy nutrition. The aim of the work is to compile an analytical review of using the functional ingredients in the technology of bread and bakery products. Bread can be considered a promising product for the enrichment with essential ingredients due to the fact that it is commonly used and affordable. Providing products with the desired functional properties can be done by targeted optimization of their chemical composition, the use of new materials, dietary supplements and functional ingredients. Numerous studies have shown a sharp increase in human needs for functional ingredients provision of the population with micronutrients. Traditionally, for the enrichment of food – especially bread – use valuable biologically active substances, including vitamins-antioxidants (A, E, C and β-carotene), which prevent lipid peroxidation and accumulation of free radicals, polyunsaturated fatty acids, food fiber, protein isolates and partially defatted flour. The results of the analytical review. Analysis and generalization of literature sources on the use of functional ingredients in bread technology has identified the main areas of their use – the use of sugar substitutes, enrichment of products with proteins and dietary fiber, the use of oils containing ῳ-3, ῳ-6 fatty acids. The obtained data can be used to expand a new range of bakery products and improve existing technologies for the production of functional, health, therapeutic and dietary products for different groups.

scholarly journals COMPOSITION OF BIOLOGICALLY ACTIVE SUBSTANCES OF THE HORSE CHESTNUT (AECULUS HIPPOCASTANUM L.)

ÈKOBIOTEH ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 33-39
Author(s):  
V.P. Kurchenko ◽  
◽  
N.V. Sushinskaya ◽  
K.I. Maiorava ◽  
E.I. Tarun ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Horse Chestnut ◽  
Hazard Class ◽  
Active Substances

The study of the composition of biologically active substances, alcoholic extracts from flowers of Aeculus hippocastanum L. According to the results of HPLC-MS and GC-MS analyzes, the extract contains the main amounts of phenolic compounds: quercetin, epicatechin, kaempferol. In addition, the extract contains fatty acids and their esters, alcohols, 3-deoxy-d-manno lactone, 1,2,3,5-cyclohexantethrol, α-methyl-mannofuranoside, γ sitosterol. Antioxidant activity of an extract from flowers of A. hippocastanum is associated with the peculiarities of the compositionof biologically active substances. The toxological-hygienic assessment of flowers of this species in acute and subacute experiments showed that it belongs to the 4th hazard class (low hazard).

scholarly journals Features of consumption of vitamins and foods enriched with biologically active substances by Petersburgers

2019 ◽  
Vol 95 (5) ◽  
pp. 479-483 ◽  
Author(s):  
V. A. Dotsenko ◽  
Inna A. Kononenko ◽  
L. V. Mosiychuk ◽  
E. V. Argunova ◽  
S. A. Dolotov ◽  
...  
Keyword(s):  
Risk Factors ◽  
Health Literacy ◽  
Questionnaire Survey ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Health Centers ◽  
Survey Method ◽  
Healthy Nutrition ◽  
Reduce Risk ◽  
Active Substances

Purpose. To study and evaluate the use of vitamins and products enriched with biologically active substances by the residents of St. Petersburg. The study was conducted with the use of the questionnaire survey method of 1200 Petersburgers. Results. A third of residents (35.5 per cent) never used enriched food products in nutrition. The majority of St. Petersburgers (59.3%) when cooking do not use iodized salt or do it rarely. While the use of salt increases with the age. Inclusion of vitamins in the diet fails to be widely distributed among the citizens: monthly they are used by only 20.3% of citizen, 2 times a year - 28.2% and only during illness - 17.7%. One third of the population (33.8 percent) never takes vitamins in the form of tablets, syrups, solutions, etc. Conclusion. The analysis indicates the need to improve the nutrition of Petersburgers to reduce risk factors for diseases by improving health literacy in organized units for healthy nutrition on the base of Health Centers or clinics in St. Petersburg.

RESEARCH OF CONSUMER PROPERTIES OF FUNCTIONAL BAKERY PRODUCTS ENRICHED WITH FRUIT POLYSACCHARIDE-VITAMIN DIETARY SUPPLEMENT

2018 ◽  
Author(s):  
Н.Н. КОРНЕН ◽  
С.А. КАЛМАНОВИЧ ◽  
Т.А. ШАХРАЙ ◽  
О.Л. ВЕРШИНИНА ◽  
Е.П. ВИКТОРОВА ◽  
...  
Keyword(s):  
Food Supplement ◽  
Food Additive ◽  
Bakery Products ◽  
Dietary Fibers ◽  
Functional Ingredients ◽  
Bread Crumb ◽  
Form Stability ◽  
Fermentation Stage ◽  
Active Substances ◽  
Control Samples

Разработаны рецептуры хлебобулочных изделий, обогащенных фруктовой полисахаридно-витаминной пищевой добавкой «Порошок яблочный». Разработанные изделия имеют более высокие показатели: пористость мякиша хлеба и булки 79 и 80%, удельный объем 390 и 410 см3/100 г соответственно по сравнению с контрольными образцами (70 и 73%, 310 и 330 см3/100 г соответственно). Формоустойчивость подового изделия обогащенного хлеба (0,55 H/D) и булки (0,60 H/D) также выше контрольных образцов – 0,40 и 0,42 H/D соответственно. Кроме того, в отличие от контрольных образцов хлебобулочных изделий, в которых отсутствуют пектин и Р-активные вещества, в составе разработанных хлеба и булки пектина содержится 0,22 и 0,25 г/100 г соответственно, Р-активных веществ 53,64 и 54,85 мг/100 г соответственно. Внесение пищевой добавки на стадии брожения опары сократило продолжительность технологического процесса производства хлеба и булки на 70 и 80 мин соответственно. Установлено, что разработанные хлебобулочные изделия соответствуют требованиям ТР ТС 021/2011 по показателям безопасности и являются функциональными, так как потребление их в количестве 250 г в сутки позволяет удовлетворить более 15% рекомендуемой физиологической нормы в ряде пищевых функциональных ингредиентов, таких как пищевые волокна, пектин, Р-активные вещества, калий и медь. Formulations of bakery products enriched with fruit polysaccharide-vitamin food supplement Apple Powder have been developed. The developed products have higher rates: porosity of bread crumb and rolls 79 and 80%, specific volume 390 and 410 cm3/100 g, respectively, compared to control samples (70 and 73%, 310 and 330 cm3/100 g, respectively). The form stability of the hearth product of enriched bread (0,55 H/D) and bun (0,60 H/D) is also higher than the control samples – 0,40 and 0,42 H/D, respectively. In the bread composition and bun contain 0,22 and 0,25 g/100 g pectin, P-active substances 53,64 and 54,85 mg/100 g, respectively. The introduction of a food additive at the fermentation stage of the sponge reduced the duration of the technological process of production of bread and bun by 70 and 80 minutes, respectively. It is established that the developed bakery products in terms of safety meet the requirements of TR CU 021/2011. The developed bakery products are functional, since their consumption in the amount of 250 g per day satisfies more than 15% of the recommended physiological norm in a number of food functional ingredients, such as dietary fibers, pectin, P-active substances, potassium and copper.

USE OF NON-TRADITIONAL PLANT RAW MATERIALS AND BIOLOGICAL ACTIVE ADDITIVES FOR THE FORMATION OF TECHNOLOGICAL AND CONSUMER PROPERTIES OF FUNCTIONAL AND ENRICHED FOODS

2019 ◽  
Author(s):  
Л.Н. ШУБИНА ◽  
Е.Е. ИВАНОВА ◽  
О.В. КОСЕНКО ◽  
С.П. ЗАПОРОЖСКАЯ ◽  
С.В. БЕЛОУСОВА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Factors Affecting ◽  
Functional Ingredients ◽  
Plant Raw Materials ◽  
Grain Processing ◽  
Green Pea ◽  
Leguminous Crops ◽  
Active Substances

На основе анализа публикаций, содержащих результаты теоретических и практических исследований, установлено, что основными факторами, влияющими на формирование качества и потребительских свойств функциональных и обогащенных пищевых продуктов, являются технология, способы и режимы производства, подбор и обоснование ингредиентов для обогащения продукции биологически активными веществами и функциональными ингредиентами. На примере хлебобулочных изделий установлено, что в качестве обогащающих добавок используют зерновые и зернобобовые культуры в виде отрубей, многозерновых смесей, резаного и цельного зерна; продукты переработки (в целом виде, резаные, порошкообразные и др.) орехов, плодов, овощей, ягод; отдельные функциональные ингредиенты, в частности пищевые волокна, витамины, минералы, фосфолипиды, полученные в основном из нетрадиционного растительного сырья – столовой свеклы, яблок, моркови, створок зеленого горошка и др. Внесение таких добавок влияет на органолептические свойства продукта, его функциональность, срок хранения и безопасность. Также для обогащения пищевых продуктов используют биологически активные добавки, изготовленные из различных видов растительного – тыква, люцерна, топинамбур, родиола розовая, морские водоросли и др. и животного, например кровь и жир млекопитающих, рыбный жир, сырья. Based on the analysis of publications containing the results of theoretical and practical studies, it was found that the main factors affecting the formation of quality and consumer properties of functional and enriched foods are the technology, methods and modes of production, selection and justification of ingredients for the enrichment of products by biologically active substances and functional ingredients. On the example of bakery products, it was found that grain and leguminous crops in the form of bran, multi-grain mixtures, cut and whole grain; processing products (as a whole, cut, powdered, etc.) nuts, fruits, vegetables, berries; separate functional ingredients, in particular dietary fibers, vitamins, minerals, phospholipids, obtained mainly from non-traditional plant raw materials – table beets, apples, carrot, green pea flaps, etc., are used as enriching additives. The introduction of such additives affects the organoleptic properties of the product, its functionality, product period of storage and safety. Biologically active additives made of different types of plant – squash, alfalfa, Jerusalem artichoke, Rhodiola rosea, seaweed, etc., and animal, such as blood and fat of mammals, fish oil, raw materials, also used for enrichment of food.

Micellar-mediated extraction of green tea containing Chrysanthemum morifolium flowers

2017 ◽  
Vol 1 (1) ◽  
pp. 49-52 ◽  
Author(s):  
Justyna Suliga ◽  
Paweł Śliwa
Keyword(s):  
Fatty Acids ◽  
Phenolic Compounds ◽  
Green Tea ◽  
Plant Material ◽  
Chrysanthemum Morifolium ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Tween 20 ◽  
Sorbitan Esters ◽  
Active Substances

Micellar mediated extraction (MME) is a new and alternative method of obtaining biologically active substances, such as flavones, flavanones, anthocyanins, triterpene from plant material. In this study a series of polyethoxylated sorbitan esters of fatty acids (Tween 20, 40, 60 and 80) have been applied for the extraction of green tea containing Chrysanthemum morifolium flowers. Results showed that all tested surfactants were effective in the solubilisation of flavonoids and phenolic compounds. Probably, because of too high hydrophilicity, Tween 20 was not sufficient to obtain antioxidants, in contrast to another Tween. It has been shown that method is economical, attractive and ecological.

Design of recipes and technology for bakery products using Salvia hispanica (chia seeds)

2021 ◽  
pp. 63-66
Author(s):  
Жанна Викторовна Новикова ◽  
София Михайловна Сергеева ◽  
Татьяна Андреевна Бохолдина ◽  
Дмитрий Сергеевич Лавринович
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Control Sample ◽  
Biologically Active ◽  
Bakery Products ◽  
Omega 3 ◽  
Plant Component ◽  
Salvia Hispanica ◽  
Essential Components ◽  
Omega 6

Статья обеспечивает научную основу для комплексного подхода к проблеме расширения ассортимента хлебобулочных изделий. Семена Salvia hispanica, применяемые в качестве растительного компонента, являются источником биологически активных веществ: растительного белка, клетчатки, омега-3 и омега-6 полиненасыщенных жирных кислот, магния, кальция, фосфора. С целью обоснования применения растительного сырья в технологии приготовления хлебобулочных изделий были проведены исследования влияния семян Salvia hispanica на органолептические и физико-химические показатели хлебобулочного изделия булочки сдобной (бриошь). Органолептическая оценка исследуемых образцов позволяет сделать вывод о выраженном влиянии вносимых ингредиентов на внешний вид, цвет корки и состояние мякиша, что, однако, не приводит к изменению вкуса и запаха выпеченных изделий. Для оценки влияния семян Salvia hispanica на качество изделий при хранении опытные образцы были заложены на хранение. Было определено, что при использовании семян Salvia hispanica в количестве 10 % от массы муки по истечении 24 ч в изделии менее заметно снижение таких показателей, как вкус, запах, эластичность и крошковатость мякиша. Анализ химического состава хлебобулочного изделия булочки сдобной (бриошь) позволил сделать вывод, что изделия, вырабатываемые с применением семян Salvia hispanica, обладают высокой пищевой ценностью. Так, содержание пищевых волокон в модельном образце в 2 раза превышает значения контрольного образца, а также покрывает 10 % нормы суточной потребности, содержание омега-3 и омега-6 полиненасыщенных жирных кислот удовлетворяет суточную норму на 87,9 % и 19,2 % соответственно. Применение в рецептуре булочки сдобной (бриошь) семян Salvia hispanica позволяет расширить ассортимент продуктов питания, обогащенных эссенциальными компонентами. The article provides a scientific basis for an integrated approach to the problem of expanding the range of bakery products. Salvia hispanica seeds, used as a plant component, are a source of biologically active substances: plant protein, fiber, Omega-3 and Omega-6 polyunsaturated fatty acids, magnesium, calcium, phosphorus. In order to substantiate the use of plant raw materials in the technology of preparing bakery products, studies were carried out on the effect of Salvia hispanica seeds on the organoleptic and physicochemical characteristics of the brioche bun (brioche). The organoleptic assessment of the samples under study allows us to conclude that there is a pronounced effect of the ingredients introduced on the appearance, color of the crust and the state of the crumb, but does not lead to a change in the taste and smell of baked products. To assess the effect of Salvia hispanica seeds on the quality of products during storage, prototypes were put into storage. It was found that when using Salvia hispanica seeds in an amount of 10 % by weight of the flour, after 24 hours in the product, the decrease in such indicators as taste, smell, elasticity and crumb crumbness is less noticeable. Analysis of the chemical composition of the brioche bun (brioche) made it possible to conclude that the products produced with the use of Salvia hispanica seeds have a high nutritional value. Thus, the content of dietary fiber in the model sample is 2 times higher than the values of the control sample, and also covers 10 % of the daily requirement, the content of omega-3 and omega-6 polyunsaturated fatty acids satisfies the daily requirement by 87.9 % and 19.2 %, respectively. The use of brioche (brioche) seeds of Salvia hispanica in the recipe makes it possible to expand the range of food products enriched with essential components.

scholarly journals Fat Content in Preschoolers’ Diet

2019 ◽  
pp. 621-628
Author(s):  
Svetlana Petrova ◽  
Anastasia Yeshchenko ◽  
Elena Mineeva
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Caloric Intake ◽  
Boarding School ◽  
Fat Content ◽  
Biologically Active ◽  
Absolute Deviation ◽  
Diet Compliance ◽  
Significant Deficit ◽  
Active Substances

Introduction. It is healthy and balanced nutrition that determines human health from childhood, thus forming able-bodied, reproductive, intellectual, and vital potential of the country. Therefore, children’s diet should take into consideration the physiological needs of the growing organism for energy, macro and microelements, minor and biologically active substances. The research featured the diet of preschoolers. The paper describes an attempt to optimize the energy, nutritional value, and balance according to the physiological norms. Study objects and methods. The research involved preschoolers aged 3–7 from a local nursery boarding school (Ivanovo, Russia). Based on the analysis of the menu, the authors assessed its diet compliance with the daily physiological nutrition norms. The fat content of the daily ration was assessed, first, according to the absolute deviation from physiologically complete dietary fat. The index has a zero value for fat proper. The second index was the ratio of polyunsaturated linoleic and α-linolenic fatty acids, which should be 5–10:1. Results and discussion. The daily caloric intake exceeded the norm by 6 %. The diet lacked dietary fiber and was too rich in fat. As for the qualitative composition of the fat content, the children’s diet showed a significant deficit of polyunsaturated fatty acids. The authors proposed to partially replace sunflower oil with flaxseed, substitute the fatty filling in the waffles with fruit filling, slightly reduce the proportion of butter, and add encapsulated fish oil. Conclusion. Аs a result of the optimization, the fat content in the diet decreased by 12%; the ratio of essential polyunsaturated fatty acids ω-6 and ω-3 was 7.8:1, which corresponds to the standard parameters.

scholarly journals New Biotechnology for the Production of Phytocompounds from Secondary Products of Grain Processing

2019 ◽  
Vol 49 (1) ◽  
pp. 5-13
Author(s):  
Анна Битюкова ◽  
Anna Bityukova ◽  
Александра Амелькина ◽  
Alexandra Amelkina ◽  
Александр Евтеев ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Antioxidant Properties ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Secondary Products ◽  
Functional Ingredients ◽  
Biotechnological Approach ◽  
Oat Bran ◽  
Active Substances

The present research features a new biotechnological approach for complex processing of secondary cereal products. The approach makes it possible to obtain new functional foods and ingredients, such as carbohydrate-protein concentrate, dietary fiber concentrates, biologically active substances, polyphenols, and xylo-oligosaccharides. The complex biotechnology involves oat bran biotransformation and includes chemical, hydrothermal, and enzymatic methods of extraction, which allows manufacturers to obtain functional ingredients with antioxidant and prebiotic properties. The concentrates obtained as a result of the study contained a significant amount of protein, hydrolysis products of polysaccharides (glucose, maltodextrins), and free polyphenols. The experiment produced concentrates of biologically active substances containing xylo-oligosaccharides and phenolic compounds. The content of polyphenols was 67% of the total amount in oat bran, protein – 6.9%, carbohydrates – 80.7% xylo-oligosaccharides whith prebiotic properties 35.3%–71.5%, and ash 11.3%. The obtained data indicated a high antioxidant activity of polyphenol extracts. The differences in antioxidant activity between various methods of extraction are associated primarily with the completeness of extraction and the stability of the extracted phenolic compounds. Ultrasonic treatment proved beneficial for the extraction kinetics and the polyphenol yield at the initial stage, with an increase in antioxidant properties. As for the antioxidant activity of polyphenol concentrate during storage, the research did not reveal changes for 8 months at a temperature of 20 ± 1°C and a relative humidity of 70 ± 5%. The study of the growth dynamics of Lactobacillus acidophilus and Bifi obacterium bifi um in media containing xylo-oligosaccharide concentrate confirmed the presence of prebiotic properties and their selectivity. The accumulation of biomass of prebiotic cultures occurred faster with the use of nutrient media with the use of xylo-oligosaccharide concentrate and lactulose, as compared with milk. Thus, the research confirmed the feasibility of biotechnology for transforming oat bran into functional ingredients, which makes it possible to use them in new technological solutions for products with bifidogenic properties.

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