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

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.

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

2021 ◽  
Vol 9 (16) ◽  
pp. 109-116
Author(s):  
Yuliia Kryzhova ◽  
◽  
Oleksandra Deiak ◽  
Keyword(s):  
Chemical Composition ◽  
High Performance ◽  
Dry Matter ◽  
Sugar Content ◽  
Salt Content ◽  
Control Sample ◽  
High Viscosity ◽  
Sample Number ◽  
Healthy Nutrition ◽  
Physical And Chemical

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.

ИСПОЛЬЗОВАНИЕ ПРОДУКТОВ ПЕРЕРАБОТКИ ПЛОДОВ РЕДКИХ КУЛЬТУР В РЕЦЕПТУРЕ МНОГОКОМПОНЕНТНОГО ПРОДУКТА ПИТАНИЯ ФУНКЦИОНАЛЬНОГО НАЗНАЧЕНИЯ

2021 ◽  
Author(s):  
Т.Г. ПРИЧКО ◽  
Н.В. ДРОФИЧЕВА ◽  
Т.Л. СМЕЛИК ◽  
М.Г. ГЕРМАНОВА
Keyword(s):  
Biochemical Parameters ◽  
Control Sample ◽  
Total Content ◽  
Food Product ◽  
Natural Antioxidants ◽  
Sea Buckthorn ◽  
Linear Programming Method ◽  
Organoleptic Evaluation ◽  
Energy Value ◽  
Β Carotene

Разработана рецептура многокомпонентного функционального продукта питания «Джем профилактический» с использованием плодов редких культур – хеномелиса, яблок-кребов и облепихи, содержащих полифенольные и минеральные вещества, витамины Р, С, Е, β-каротин и пектин. Составлено 4 образца рецептуры для продукта. На основе требований к потребительским характеристикам пищевой продукции методом линейного программирования рассчитано оптимальное соотношение компонентов рецептуры. Методом органолептической оценки отобран образец многокомпонентного продукта, приготовленный по рецептуре 3. Исследованы биохимические показатели и рассчитана энергетическая ценность разработанного продукта в сравнении с контрольным образцом – джемом из свежих измельченных фруктов – яблок, груш, облепихи, приготовленным по ГОСТ 31712–2012. Установлено, что разработанный многокомпонентный продукт «Джем профилактический» по всем исследованным биохимическим показателям превосходит контрольный образец. Суммарное содержание природных антиоксидантов в разработанном многокомпонентном продукте питания – 589,5 мг/100 г. Потребление 100 г разработанного продукта обеспечивает суточную потребность организма человека в витамине Р и аминокислотах на 100%, β-каротине и пектине до 95%, витаминах С и Е на 50%. Энергетическая ценность 100 гразработанного многокомпонентного продукта питания «Джем профилактический» составляет 167,9 ккал. The formulation of a multicomponent functional food product «Dzhem profilakticheskiy» using the fruits of rare crops – henomelis, creb apples and sea buckthorn, containing polyphenolic and mineral substances, vitamins P, C, E, β-carotene and pectin, is developed. Four samples of the formulation are made up. Based on the requirements for the consumer characteristics of food products, the optimal ratio of the components of the formulation is calculated using the linear programming method. By the method of organoleptic evaluation, a sample of a multicomponent product prepared according to the formulation 3 was selected. The biochemical parameters were studied and the energy value of the developed product was calculated in comparison with the control sample – jam made from fresh crushed fruits – apples, pears, sea buckthorn, prepared according to GOST 31712–2012. It was found that the developed multicomponent product «Dzhem profilakticheskiy» surpasses the control sample in all the studied biochemical parameters. The total content of natural antioxidants in the developed multicomponent food product is 589,5 mg/100 g. Consumption of 100 g of the developed product provides the daily requirement of the human body for vitamin P and amino acids by 100%, β-carotene and pectin up to 95%, vitamins C and E by 50%. The energy value of 100 gof the developed multicomponent food product «Dzhem profilakticheskiy» is 167,9 kcal.

scholarly journals Utilization of Banana Peel Flour in Biscuit Making as Wheat Flour Substitute

2021 ◽  
Vol 3 (6) ◽  
pp. 32-35
Author(s):  
Mozeda Khatun ◽  
Md. Wadud Ahmed ◽  
Md. Mosharraf Hossain ◽  
Poly Karmoker ◽  
Abdullah Iqbal
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Sugar Content ◽  
Control Sample ◽  
Sharp Decrease ◽  
Banana Peel ◽  
Total Sugar Content ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
General Acceptability

The production of biscuits utilizing ripe banana peel flour (BPF) as a wheat flour (WF) alternative is presented in this study. Locally available Sabri banana peel was dried into a cabinet dryer at 65⁰C for 8 hours. The dried peel then turned into powder and sieved. The flours used in the preparation of the biscuits were analyzed for proximate composition. BPF contained a higher amount of fat compared to WF. Five samples of biscuits S1, S2, S3, S4, and S5 substituting WF with 0, 5, 10, 20, and 30% BPF in the standard biscuits were prepared S1 denoted the control sample adding no BPF. The proximate composition and sensory quality of the produced biscuits were tested. All of the biscuit samples had greater weights than the control biscuit. In comparison to the control biscuit, BPF enriched biscuits had reduced diameter. Biscuits made with 10% BPF had a greater spread ratio than those made with other ingredients. The moisture, protein, fat, and total sugar content of biscuit samples were found in the range of 4.05-5.32%, 6.60-9.00%, 10.00-10.32%, and 17.00-25.00%, respectively. A sharp decrease in protein content was observed with the increase of BPF in the biscuits. A slight increase of fat was observed in the BPF substituted biscuits. The ash content in the control sample was 1.5%, and that in the banana peel substituted samples ranged from 1.80% to 2.0%. BPF substitution showed a downward trend in terms of color, flavor, texture, and general acceptability. The panelists rated sample S1 as having the highest overall acceptability. Among the BPF-containing biscuits, sample S2 had the best overall acceptance, followed by samples S3, S4, and S5. In terms of general acceptability, however, there are no notable variations between samples S2 and S3. According to sensory analysis, quality BPF biscuits may be prepared by replacing up to 10% of the WF with BPF.

Evaluation of Health Promoting Minerals of A. squamosa L. Based Products

2020 ◽  
Vol 16 (5) ◽  
pp. 802-807
Author(s):  
Shashi Bala ◽  
Vinod K. Nigam ◽  
Ambarish S. Vidyarthi
Keyword(s):  
Sugar Content ◽  
Sweet Taste ◽  
Proximate Analysis ◽  
Tribal Community ◽  
Nutritional Properties ◽  
Tropical Fruit ◽  
Total Sugar Content ◽  
Custard Apple ◽  
Health Promoting ◽  
Apple Products

Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity of vitamin C as 32.5 mg/100g, 16.4 mg/100g, 15.8 mg/100g 16.85 mg/100g and 12.3 mg/100g in pulp, jam, jelly, juice and in powder with a total sugar content of 20.96, 51.26, 49.83, 13.17 and 33.5 g/100g for pulp, jam, jelly, juice and powder respectively. The content of calcium in different products of custard apple was observed as 64.25, 58.15, 55.20, 58.20 and 138.35 mg/100g while, the amount of iron as constituent was found as 2.8, 2.25, 2.25, 2.65, 5.45 mg/100g respectively. The observed value of potassium in pulp, juice, jam, jelly and powder was recorded as 428.00, 545.50, 415.0, 411.9 and 1094.5 mg/100g while the concentration of magnesium was found as 54.5 mg/100g in pulp, 65.0 mg/100g in juice, 45.5 mg/100g in jam, 41.2 mg/100g in jelly and 130.4 mg/100g in powder respectively. The study of analytes like As, Pb, Ni and Sn in custard apple products were found below the level of toxicity. Conclusion: The results obtained suggest that these underutilized fruits could greatly add in the improvement of the nutrition of consumers and promote good human health.

Mid and near Infrared Study of Carbohydrates by Canonical Correlation Analysis

1993 ◽  
Vol 1 (2) ◽  
pp. 99-108 ◽  
Author(s):  
P. Robert ◽  
M.F. Devaux ◽  
A. Qannari ◽  
M. Safar
Keyword(s):  
Correlation Analysis ◽  
Infrared Spectra ◽  
Canonical Correlation ◽  
Near Infrared ◽  
Sugar Content ◽  
Infrared Region ◽  
Total Sugar ◽  
Mid Infrared ◽  
Total Sugar Content ◽  
Near Infrared Spectra

Multivariate data treatments were applied to mid and near infrared spectra of glucose, fructose and sucrose solutions in order to specify near infrared frequencies that characterise each carbohydrate. As a first step, the mid and near infrared regions were separately studied by performing Principal Component Analyses. While glucose, fructose and sucrose could be clearly identified on the similarity maps derived from the mid infrared spectra, only the total sugar content of the solutions was observed when using the near infrared region. Characteristic wavelengths of the total sugar content were found at 2118, 2270 and 2324 nm. In a second step, the mid and near infrared regions were jointly studied by a Canonical Correlation Analysis. As the assignments of frequencies are generally well known in the mid infrared region, it should be useful to study the relationships between the two infrared regions. Thus, the canonical patterns obtained from the near infrared spectra revealed wavelengths that characterised each carbohydrate. The OH and CH combination bands were observed at: 2088 and 2332 nm for glucose, 2134 and 2252 nm for fructose, 2058 and 2278 nm for sucrose. Although a precise assignment of the near infrared bands to chemical groups within the molecules was not possible, the present work showed that near infrared spectra of carbohydrates presented specific features.

scholarly journals Influence of the Perception of Barriers in Practice of PA in Adolescents: Explanatory Model

Healthcare ◽  
2021 ◽  
Vol 9 (4) ◽  
pp. 380
Author(s):  
Iago Portela-Pino ◽  
Myriam Alvariñas-Villaverde ◽  
Javier Martínez-Torres ◽  
Margarita Pino-Juste
Keyword(s):  
Physical Activity ◽  
Body Image ◽  
Risk Factor ◽  
Social Anxiety ◽  
Activity Index ◽  
School Year ◽  
Factorial Model ◽  
High Fatigue ◽  
Physical Activity Index ◽  
And Gender

Background: Sedentarism is an important risk factor for non-communicable diseases. To avoid it, it is necessary to establish the barriers which influence a low level of practice of Physical Activity. Methods: This study, conducted with 833 students, aims to describe a model to explain the barriers determining the level of practice of Physical Activity in adolescents according to age, school year, BMI and gender. The inclusion of the analyzed barriers followed the tetra-factorial model: Body image/physical and social anxiety; Tiredness/laziness; Responsibilities/lack of time and Environment/facilities. Results: The barriers to Physical Activity in adolescents are fatigue and sloth, and temporary obligations. The barrier that least influences the practice of Physical Activity is the environment and body image. It is determined that the subjects with the lowest Physical Activity index were those with a high fatigue and laziness score and higher age. The level of physical activity of this population is medium (95% CI, 2.8274–2.9418). Conclusions: It is necessary to overcome tiredness or apathy towards the practice of Physical Activity, especially in those under 16 years of age.

scholarly journals Measurement of Total Sugar Content of Residue from Bioenergy Pig Excreta in Marsh-Gas Sinks

2013 ◽  
Vol 25 (16) ◽  
pp. 9421-9422 ◽  
Author(s):  
G. Peng ◽  
E.V. Davis ◽  
L.X. Wang ◽  
C.W. Zhang
Keyword(s):  
Sugar Content ◽  
Total Sugar ◽  
Total Sugar Content

scholarly journals PHYSICO-CHEMICAL CHARACTERIZATION OF COCONUT ECOTYPES IN BENIN COASTAL ZONE

2021 ◽  
Vol 9 (8) ◽  
pp. 215-225
Author(s):  
Ulysse Ayihaou Daa-Kpode ◽  
Patrice Hodonou Avogbe ◽  
Gustave Djedatin ◽  
Daniel Datchiglo ◽  
Aristide Bakpe ◽  
...  
Keyword(s):  
Coastal Zone ◽  
Nutritional Value ◽  
Ph Value ◽  
Sugar Content ◽  
Soluble Sugar ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Total Sugar Content ◽  
Physico Chemical

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH.  The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7.  Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

scholarly journals Textural Characterization of Dietetic Amrakhand Prepared by using Stevia Leaf Extracts Powder

2021 ◽  
Author(s):  
Jairaj C. Tondare ◽  
Ashok S. Hembade
Keyword(s):  
Leaf Extract ◽  
Sugar Content ◽  
Control Sample ◽  
Textural Properties ◽  
Leaf Extracts ◽  
Health Consciousness ◽  
Textural Characterization ◽  
High Sugar Content ◽  
Insulin Dependent Diabetic

Background: The name Amrakhand comes from two words ‘aam’ and ‘shrikhand’ literally meaning mango shrikhand. It is popular mango yoghurt in Maharashtra and Gujarat. Amrakhand contains high sugar content, but in the context of health consciousness refined carbohydrate is necessary to curb in the diet of both insulin and non-insulin dependent diabetic patient. Hence dietetic Amrakhand was prepared using stevia to study its effect and suitability as a natural sweetener.Methods: Amrakhand prepared using different proportions of sucrose and powdered stevia leaf extract. The proportions used are 30:70 (T1), 25:75 (T2), 20: 80 (T3), 15:85 (T4), 10:90 (T5) with control sample 100:0 (T0). Textural properties of dietetic Amrakhand such as hardness, consistency, index of viscosity and cohesiveness were evaluated by using a texture analyzer (TA-XT2I, Stable Micro System, UK).Result: Textural parameters reveals that effect of increasing the concentration level of powdered stevia leaf extract, decreases the hardness, consistency, cohesiveness and index of viscosity values of the product. Whereas good sensory results were found at 70% (T1) of sucrose replacement by stevia leaf extract in dietetic Amrakhand. Hence, present paper focused on evaluation of textural characterization of dietetic Amrakhand prepared by using Stevia leaf extracts powder.

scholarly journals NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

2020 ◽  
Vol 129 (3C) ◽  
Author(s):  
Kieu Thi Huyen ◽  
Nguyen Quang Linh
Keyword(s):  
Lipid Content ◽  
Nutritional Value ◽  
Sugar Content ◽  
Nutritional Composition ◽  
Human Consumption ◽  
Fish Skin ◽  
Total Sugar Content ◽  
Fish Meat ◽  
Anguilla Marmorata ◽  
Nutritional Components

In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.

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