Використання напівфабрикатів гарбуза для збагачення хліба пшеничного

Одним із пріоритетних завдань сучасного хлібопечення є випуск продукції, яка відрізняється покращеними споживними властивостями. Для виконання цього завдання необхідно максимально залучити в господарський обіг місцеві сировинні ресурси рослинного походження, розробити оптимальні способи їх переробки з метою отримання біологічно цінних напівфабрикатів, що стане поштовхом для виробництва функціональних продуктів харчування. Щоденне споживання хліба дає нам всі підстави вважати його продуктом харчування, що має першочергове значення, тому не випадково у статті була здійснена спроба доповнити рецептуру хліба пшеничного для надання йому істотно нових споживних властивостей, які відповідали б сучасним вимогам щодо харчування. Use of raw material which is a natural source of biologically active substances and adapted to the digestive ration of ordinary Ukrainians in order to enrich food products is an interesting problem to consider. It is possible to supplement the balance of vitally important for a person macro- and micronutrients at the expense of valuable high-yielding crop – pumpkin. Although in Ukraine the volume of cultivation and use is rather low, pumpkins have been and remain favorite vegetable crop of many Ukrainians. Pumpkin using varies from the pharmaceutical to the food industry. In food industry pumpkin can be used in the natural form as well as in the form of semi-products. The advantage is given to a variety of semi-finished products which are better stored, transported and used. So, study of semi-finished products quality as a raw material for the enrichment of bread with important macro- and micronutrients in order to obtain functional products is important and urgent. One of the priorities of the modern bakery is output of products which are characterized by improved consumer characteristics. To accomplish this task, it is necessary to maximally involve local raw materials of vegetable origin in the economic circulation as well as to develop the optimal methods of their processing in order to obtain biologically valuable semi-finished products. This will be an impuls for the production of functional food products. Daily consumption of bread gives us every reason to consider it to be a food product of high priority. In view of this, the article has attempted to supplement the wheat bread formula to provide it with substantially new consumer characteristics that would meet modern nutritional requirements.

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Functional food products with components of secondary raw materials of juice production

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-3-134-139 ◽

2018 ◽

Vol 80 (3) ◽

pp. 134-139

Author(s):

N. V. Droficheva ◽

T. G. Prichko

Keyword(s):

Food Industry ◽

Raw Materials ◽

Food Products ◽

Biologically Active ◽

Raw Material ◽

Additional Food ◽

Secondary Raw Materials ◽

Medical Quality ◽

Functional Product

Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.

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PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES

Food Science and Technology ◽

10.15673/fst.v14i2.1722 ◽

2020 ◽

Vol 14 (2) ◽

Author(s):

N. Pritulska ◽

I. Motuzka ◽

A. Koshelnyk ◽

M. Jarossová ◽

A. Lacková

Keyword(s):

Infectious Diseases ◽

Raw Materials ◽

Food Products ◽

Domestic Market ◽

Biologically Active ◽

Raw Material ◽

Fenugreek Seeds ◽

Product Group ◽

Wide Range ◽

Treatment Procedures

A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports.

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DESIGN OF MULTICOMPONENT EXTRUDED FOOD PRODUCTS WITH SPECIFIED FEATURES

Grain Products and Mixed Fodder’s ◽

10.15673/gpmf.v19i3.1511 ◽

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.

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SELECTION OF COMPOSITION AND TECHNOLOGY OF GRANULES WITH GARDEN LEAVE STRAWBERRY EXTRACT DRY

"Medical & pharmaceutical journal "Pulse" ◽

10.26787/nydha-2686-6838-2021-23-9-154-161 ◽

2021 ◽

pp. 154-161

Author(s):

Yaborova O.V. ◽

Zamakhaeva E.A. ◽

Oleshko O.A.

Keyword(s):

Quantitative Determination ◽

Raw Materials ◽

Food Product ◽

Biologically Active Substances ◽

Biologically Active ◽

Raw Material ◽

Leaf Extracts ◽

Optimal Method ◽

Active Substances

Garden strawberries (Fragaria ananassa) are widely cultivated on the territory of Russia on industrial plantations and private garden plots to obtain the fruits (berries) of this plant and their use as a valuable food product. When harvesting fruits, other parts of the garden strawberry are not used, however, its vegetative parts are a source of biologically active substances (BAS) and are of interest for the pharmaceutical and cosmetic industries [1, 4]. The biological activity of garden strawberry leaf extracts is due to the presence of secondary metabolites of a phenolic nature; their content in raw materials reaches more than 3% in some samples [2, 3]. Considering that the main group of biologically active substances of this raw material are flavonoids, the Department of Pharmacognosy with a course of botany conducted research to develop a method for quantitative determination of the amount of flavonoids in terms of rutin. Spectrophotometry was chosen as the optimal method for assessing the content of this group of substances in medicinal plant raw materials - leaves of garden strawberries, which allows determining the amount of flavonoids in terms of the dominant compound and obtaining reliable and reproducible results of quantitative analysis [8, 11]. The technological properties were studied and a therapeutic dose of dry strawberry extract was proposed, optimal compositions were selected and technologies of sachet-granules with dry strawberry extract were developed. The method for the quantitative determination of flavonoids in terms of rutin was validated. The results of the study can be used in the future in the development of draft regulatory documents for sachet-granules with dry strawberry extract of garden leaves and the study of their pharmacological activity.

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POTENSI DAN TEKNOLOGI PENGOLAHAN KOMODITAS AREN SEBAGAI PRODUK PANGAN DAN NONPANGAN / Potential and Technology Processing of Palm Sugar Commodity As Food and Non-Food Products

Jurnal Penelitian dan Pengembangan Pertanian ◽

10.21082/jp3.v39n1.2020.p35-47 ◽

2020 ◽

Vol 39 (1) ◽

pp. 35

Author(s):

Rindengan Barlina ◽

Suzanne Liwu ◽

Engelbert Manaroinsong

Keyword(s):

Main Product ◽

Raw Materials ◽

Food Product ◽

Food Products ◽

Edible Films ◽

Raw Material ◽

Added Value ◽

Palm Wine ◽

Palm Sugar ◽

Processing Product

The area of palm sugar plantations in Indonesia is estimated at 61,924 ha, which is spread over 26 provinces. The area of palm sugar plants increased by an average of 2.0% per year with a production growth rate of 1.9% per year. Generally, the main product expected is the neera (which is tapped from spadix). In its development, other parts of the sugar palm plant began to be glimpsed, because it has an impact on increasing the added value of commodities. This paper aims to express the potential of palm sugar as a source of raw materials for processing various products, especially food products. Like just a coconut plant, the sugar palm plant can also be dubbed the tree of life because all parts can be utilized. Neera as the main product, whose production can reach 8-22 liters/tree/day is the raw material for processing sugar. Besides that it can be processed into palm wine and soft drinks. Palm stems (pith parts) can be processed into starch and production can reach 60-70 kg / tree. Sugar palm starch can substitute flour in the processing of biscuits, MP-ASI, noodles and as raw material for edible films. Whereas the fruit can be processed into the kolang kaling and can be further processed into various products. Food product processing technology from palm sugar is available, so it is expected to increase the variety of food products, while improving consumer health and farmers’ incomes.Keywords: Sugar palm, potential, processing, product AbstrakLuas areal tanaman aren di Indonesia diperkirakan 61.924 ha yang tersebar pada 26 propinsi. Areal tanaman aren bertambah rata-rata 2,0% dengan laju pertumbuhan produksi 1,9% per tahun. Produk utama yang diharapkan dari aren adalah nira yang disadap dari mayang. Dalam perkembangannya, bagian-bagian lain dari tanaman aren mulai dilirik, karena juga memiliki nilai tambah. Naskah ini mengemukakan potensi tanaman aren sebagai sumber bahan baku berbagai produk, terutama pangan. Seperti halnya kelapa, tanaman aren juga dapat dijuluki sebagai tanaman serbaguna karena semua bagian tanaman dapat dimanfaatkan. Nira sebagai produk utama aren memiliki produktivitas antara 8-22 liter/pohon/hari dan merupakan bahan baku gula cetak, gula cair, dan gula semut. Selain itu, nira aren dapat diolah menjadi palm wine dan minuman ringan. Batang aren (bagian empulur) dapat diolah menjadi pati dengan produktivitas 60-70 kg/pohon. Pati aren dapat mensubstitusi tepung terigu dalam pembuatan biskuit, makanan pelengkap air susu ibu, mie, dan bahan baku edible film. Buah aren umumnya diolah menjadi kolang kaling dan dapat diproses lebih lanjut menjadi berbagai produk. Teknologi pengolahan produk pangan dari aren telah tersedia, yang diharapkan dapat menambah keragaman produk pangan, sekaligus meningkatkan kesehatan konsumen dan pendapatan petani.Kata kunci: Aren, potensi, pengolahan, produk

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APPLICATION OF CO-BIOPROCESSING TECHNIQUES (ENZYMATIC HYDROLYSIS AND FERMANTATION) FOR IMPROVING THE NUTRITIONAL VALUE OF WHEAT BRAN AS FOOD FUNCTIONAL INGREDIENS

EUREKA Life Sciences ◽

10.21303/2504-5695.2019.00992 ◽

2019 ◽

Vol 5 ◽

pp. 31-45 ◽

Cited By ~ 1

Author(s):

Leonid Kaprelyants ◽

Liliia Pozhitkova ◽

Mykola Buzhylov

Keyword(s):

Wheat Bran ◽

Food Industry ◽

Raw Materials ◽

Biologically Active Substances ◽

Biologically Active ◽

Raw Material ◽

Cereal Crops ◽

Secondary Products ◽

Functional Ingredients ◽

Active Substances

Last time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization. For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects. Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat). Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry. The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients. The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds. Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances. Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry.

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Technological aspects of alcohol distillates production from non-traditional sugar-raw materials

FOOD RESOURCES ◽

10.31073/foodresources2021-16-09 ◽

2021 ◽

Vol 9 (16) ◽

pp. 90-97

Author(s):

Kateryna Danilova ◽

◽

Oksana Zavarzina ◽

Keyword(s):

Raw Materials ◽

Biologically Active ◽

Raw Material ◽

Material Base ◽

Growth Substances ◽

Technological Properties ◽

Actual Problem ◽

Cane Molasses ◽

Yeast Biomass ◽

Nitrogen Phosphorus

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.

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Cryogenic technologies in biology and medicine

Shidnoevropejskij zurnal vnutrisnoi ta simejnoi medicini ◽

10.15407/internalmed2020.02b.129 ◽

2020 ◽

Vol 2020 (2b) ◽

pp. 129-134

Author(s):

O.I. Ossetsky ◽

◽

O.S. Snurnikov ◽

Keyword(s):

Public Health ◽

Food Industry ◽

Raw Materials ◽

Biologically Active ◽

Whole Body ◽

Active Ingredients ◽

Lipid Fractions ◽

The World ◽

New Generation

Cryogenic technologies in biology and medicine Current tendencies of the development of cryogenic technologies in the world practice and in Ukraine have been comparatively analyzed. A special attention has been paid to cryotechnologies in biology and medicine. The features of deriving the biologically active ingredients of natural raw materials by means of cryosublimation fractionation and extraction of lipid fractions with liquefied refrigerants, as well as perspectives of their application when obtaining the products of new generation in pharmacy, cosmetics, food industry have been considered. There were discussed the possibilities of human whole body extreme cryotherapy. Main aspects of its usage in practical public health have been considered.

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Industrial characteristics of Berberis L. representatives fruits

Питання степового лісознавства та лісової рекультивації земель ◽

10.15421/441808 ◽

2018 ◽

Vol 47 ◽

pp. 63-69

Author(s):

Yu. V. Lykholat ◽

N. O. Khromykh ◽

T. Yu. Lykholat ◽

M. I. Nedzvetska ◽

O. A. Lykholat ◽

...

Keyword(s):

Food Industry ◽

Seed Quality ◽

Raw Materials ◽

Low Frequency ◽

Botanical Garden ◽

Raw Material ◽

Material Base ◽

Total Antioxidant ◽

Fruit Plants ◽

Seed Propagation

The introduction of fruit plants into a culture enriches the diversity of the species composition of the regional flora and at the same time creates an opportunity for expansion of the plant raw material base for the needs of the food industry, inclusion in a full-fledged functional nutrition of the population. Among the fruit plants of the Dniprovsk region, every year, more attention should be paid to introduced low-frequency non-traditional fruit species, in which the fruits, leaves, stems and other parts have high nutritional value and are the source of physiologically active compounds that have anti-cancer, antibacterial and anti-inflammatory properties, carry cardio protective, antihypertensive, anti-diabetic effects, stimulate the central nervous system, etc., and can contribute to the prevention and treatment of many diseases. Antioxidants additives in the raw materials and finished products ensures their prevention damage, reduce losses, increase shelf life and production of high quality products which keep for a long time characteristics inherent fresh, complete products. Preservation, restoration and introduction to the culture of any species depends primarily on its ability to multiply seed and vegetative methods. A comparative analysis of the fruit and seed ability of Berberis L. representatives grown in the botanical garden of Oles Gonchar’ Dniprovsky National University was carried out. The use of integrated research methods made it possible to carry out an integrated assessment of the regenerative capacity of the investigated representatives of the Berberis L. and to establish their biological ability to seed propagation depending on the seed quality of the seeds. The seeds length varied from 4.5 mm (B. canadensis) to 5.2 mm (B. declinata, B. amurensis), width was from 1.8 mm (B. amurensis, B. vulgares) to 2.1 mm ( B. coreana). The weight of 1000 seeds, which, depending on their size and completeness, amounted to an average of 10.16 grams. Largest weight 1000 pcs. seed is marked in B. coreana. As a result of the total antioxidant ability of the fruits, the species examined can be arranged in the following order: B. koreana > B. x declinata > B. vulgaris > B. amurensis > B. canadensis. When comparing total antioxidant capacity level of the plants, the highest indices were characteristic for B. koreana and B. x declinata fruits, which exceeded the values of other species in 1.7-1.9 times. The relatively low antioxidants concentration in B. amurensis fruits is offset by a greater weight of the fruits of this species. In order to enrich the range of ornamental and fruit plants, it is expedient to introduce into production of new crops and to expand the species diversity of Berberis L. representatives. Barberry reproduction process depends on many factors related to the environment. All investigated representatives of the Berberis L. are promising for further use in the planting system and as fruit plants that can be included in the functional nutrition of the population and use in the food industry in the conditions of the Steppe Prydniprovya.

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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.

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