POTENSI TEPUNG CEKER DAN LEHER AYAM SEBAGAI FOOD INGREDIENT DAN SUMBER PANGAN FUNGSIONAL

2020 ◽  
Vol 1 (2) ◽  
Author(s):  
Rita Purwasih ◽  
Wiwik Endah Rahayu
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Nutritional Value ◽  
Food Source ◽  
Mineral Content ◽  
Raw Materials ◽  
Food Sources ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Live Stock

Chicken feet and neck bones flour are the products of live stock which have a high protein and mineral content. However, they have not been utilized functionally, while they have a potential as a food ingredient and functional food source. Therefore, it is necessary to make efforts to utilize the chicken feet and neck bones flour as functional food products and new food ingredients. Both chicken feet and neck bones flour can be mixed with other raw materials which have a potential function as food sources for energy. The addition of protein and minerals from the both chicken feet and neck bones flour are expected to be able to increase the nutritional value of a product, especially for the protein and mineral content. Thus, the product is not only as an energy source but also as a source of protein and minerals. Moreover, functional food development is not only beneficial for consumers but also as an opportunity for the food industry and government

scholarly journals Oak Kernels—Volatile Constituents and Coffee-Like Beverages

2018 ◽  
Vol 10 (5) ◽  
pp. 117
Author(s):  
Sveto Rakic ◽  
Jelena Kukic-Markovic ◽  
Silvana Petrovic ◽  
Vele Teševic ◽  
Snežana Jankovic ◽  
...  
Keyword(s):  
Palmitic Acid ◽  
Functional Food ◽  
Food Industry ◽  
Raw Materials ◽  
Sensory Assessment ◽  
Potential Health ◽  
Food Ingredients ◽  
Food Components ◽  
Quercus Cerris ◽  
Potential Use

Modern consumers are much aware of potential health benefits of food and food ingredients. The food industry has been constrained to develop new products with improved sensory, nutritive and functional characteristics. In this work a potential use of English (Quercus robur) and Turkish oak (Quercus cerris) kernels as functional food components was estimated. Volatiles from native and roasted kernels were isolated using continuous hydro distillation with CH2Cl2 and analyzed with GC/MS. Coffee-like beverages were prepared from roasted kernels of both species and a sensory assessment was conducted. In the native samples the main compounds were beta-eudesmol and palmitic acid (39.9 and 24.9%, respectively) in Q. robur, and palmitic acid (53.8%) in Q. cerris. In the roasted samples the main compounds were furans: furfural (51.7 and 60.6%) and 5-methyl-furfural (8.6 and 9.4%, respectively). Coffee-like beverages from roasted oak samples were evaluated for sensory properties gaining high scores for appearance, with satisfying taste and fullness. The presented results, along with previous findings on substantial antioxidant and antiradical activities of English and Turkish Oak kernels, draw attention to these easy available, cheap, but neglected native raw materials as valuable functional food components. Further investigations on this matter are warranted.

scholarly journals Functional components of non-traditional raw materials in the design of bakery products

2021 ◽  
pp. 7-13
Author(s):  
Yu. A. Betz ◽  
N. L. Naumova ◽  
I. N. Minashina
Keyword(s):  
Wheat Flour ◽  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Raw Material ◽  
Peanut Flour ◽  
Wheat Bread ◽  
Bakery Products ◽  
Food Ingredients ◽  
Functional Components

 Wheat bread remains in the diet not only of Russians, but also of the population of other countries as a daily product, which makes it possible to consider it as an object for modifying the chemical composition and nutritional value in order to give it functional, dietary, or therapeutic and prophylactic properties. The purpose of the research is to study the composition of the functional components of non-traditional types of flour used in wheat bread technology in order to establish the effectiveness of their use. The objects of research were: bakery wheat flour of the highest grade, walnut flour, peanut flour, coconut flour. The analysis of organoleptic, physicochemical indicators and nutritional value of wheat bakery flour and various types of flour from walnut is carried out. An acceptable sensory compatibility of the studied raw material was established. Replacing a part of wheat flour in the recipe of bakery products with raw materials from peanuts or walnuts is a reasonable condition for eliminating the deficiency of dietary fiber in them. Increasing the biological value of products and the content of polyunsaturated fatty acids in it due to the use of peanut and coconut flour is of undeniable nutritional value. The source of phosphorus and copper can be considered flour from walnuts and peanuts; iron and selenium – walnut and coconut flour; magnesium and calcium – walnut flour. In a practical way, the effectiveness of replacing wheat flour in the recipe of bakery products with raw materials from nut-bearing raw materials has been established to increase the content of functional food ingredients in finished products. 

scholarly journals Pea peels as a value-added food ingredient for snack crackers and dry soup

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mona M. H. Mousa ◽  
Mohammed A. El-Magd ◽  
Heba I. Ghamry ◽  
Mohammad Y. Alshahrani ◽  
Nora H. M. El-Wakeil ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Food Industry ◽  
Nutritional Value ◽  
Mineral Content ◽  
Control Sample ◽  
Value Added ◽  
Essential Amino Acids ◽  
Food Ingredient ◽  
A Value

AbstractThe food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

scholarly journals Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽  
2021 ◽  
Vol 9 (8) ◽  
pp. 1280
Author(s):  
Dariusz Dziki
Keyword(s):  
Shelf Life ◽  
Functional Food ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Healthy Foods ◽  
Simple Formulation ◽  
Cereal Products ◽  
Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals Experimental evaluation of amaranth food products in terms of functional food ingredients

2020 ◽  
Vol 17 ◽  
pp. 00147
Author(s):  
A.A. Stakhurlova ◽  
N. M. Derkanosova ◽  
A. V. Aristov ◽  
I. N. Ponomareva ◽  
A. A. Sutolkin
Keyword(s):  
Functional Food ◽  
Digestive System ◽  
Raw Materials ◽  
Food Products ◽  
Mature Male ◽  
Laboratory Animals ◽  
Whole Grain ◽  
Food Ingredients ◽  
Expected Effect ◽  
Histological Studies

Diet correction according to the nutrition enrichment with physiologically valuable nutrients becomes one of the most important issues. Its solution is possible by inclusion in the formulation of food products of raw materials that are characterized by an increased content of deficient substances, primarily protein, dietary fiber, minerals and vitamins. The amaranth meets the criteria above. The use of amaranth processing products in food technologies makes possible to obtain specialized and functional products. In this case, better to conduct experimental confirmation of the expected effect. Studies have been conducted to evaluate the effect of grain and extrudate of whole grain of Universal Amaranth on laboratory animals. Mature male rat’s stomach, liver, and kidneys served as a study material. The results of histological studies showed an improvement in the digestive system of animals and their general condition when grain and extrude Universal Amaranth was included in the diet.

Nutritional Value and Modelling of Carotenoids Extraction from Pumpkin (Cucurbita Moschata) Peel Flour By-Product

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Priscilla M. Lima ◽  
Fernanda T. V. Rubio ◽  
Marluci P. Silva ◽  
Lorena S. Pinho ◽  
Márcia G. C. Kasemodel ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Fruits And Vegetables ◽  
Extraction Efficiency ◽  
Convective Drying ◽  
Second Law ◽  
Cucurbita Moschata ◽  
Food Ingredient ◽  
Total Carotenoids ◽  
By Products

AbstractBy-products from fruits and vegetables are slices and peels that have been removed or rejected by the food industry and are considered to have low commercial value. Pumpkin peel is a source of carotenoids, minerals, antioxidants and phenolic compounds. This work studied the nutritional value of pumpkin peel flours produced by convective drying (40 °C) and milling. Pumpkin peel flours contained high contents of insoluble fibres (24.46 g/100 g), potassium (19.1 g/kg) and iron (152.5 mg/kg). Carotenoids were extracted using hexane at 40 °C, and flour particles were classified by 35-, 80- and 100-mesh sieves. The total carotenoids content ranged from 216.9 to 306.8 μg/g. Fick’s second law model computed that 215 min was required to extract 99 % of the total carotenoids. This work evidenced the effects of particle size on carotenoids extraction efficiency and demonstrated that pumpkin by-product flour could be used as a food ingredient or natural dye.

scholarly journals Experimental Determination of Biologically Active Compounds in Pomace of Siberian Beet and Carrot

2021 ◽  
Vol 51 (1) ◽  
pp. 179-187
Author(s):  
Anastasia Kozhemayko ◽  
Irina Sergeeva ◽  
Irina Dolgolyuk
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Raw Materials ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Positive Trend ◽  
Bioactive Substances ◽  
Industrial Processing

Introduction. With the development of the food and processing industry, the matter of environmental pollution is becoming more and more acute. Environmental protection is based on the principle of rational use of natural resources and sustainable technology. Vegetable pomace is a secondary raw material; its amount depends on the production technology and equipment. The observed positive trend in the gross harvest of vegetables in open ground can increase the number of vegetable processing enterprises and the capacity of existing enterprises. Eventually, waste will start accumulating at processing sites, and it will have to be used as raw materials. The present paper features the content of biologically active substances in pomace of carrots and beets grown on the territory of the Siberian region and introduces options for their further use in functional foods. Study objects and methods. The research featured carrot pomace of the varieties Losinoostrovskaya, Nantskaya, and Queen of Autumn, as well as beet pomace of varieties Cylinder and Bordeaux. All the samples were harvested in the Kemerovo region in 2019. Determination of physical and chemical parameters was carried out using standard methods. Carotenoids, flavonoids, β-cyanine were studied using spectrometry and photocolorimetric method. Results and discussion. The experiment featured the content of bioactive substances in pomace of carrots and beets obtained during industrial processing. The content of carotenoids in carrots (mg of β-carotene per 100 g of dry weight): for Losinoostrovskaya variety – 23.56 ± 0.23; Nantskaya – 25.32 ± 0.18; Queen of Autumn – 20.78 ± 0.25. Flavonoid content (mg of catechol equivalent per 100 g of dry weight): Losinoostrovskaya – 12.02 ± 0.37; Nantskaya – 13.45 ± 0.56; Queen of Autumn – 11.50 ± 0.48. The content of β-cyanine in beets (mg per 100 g of dry weight): Cylinder – 100.0 ± 8.5; Bordeaux – 35.0 ± 1.8. The nutritional value of carrot and beet pomace with a mass fraction of moisture was 10%. The nutritional value of vegetable pomace is due to the high content of dietary fiber; therefore, the raw materials can be considered for functional food production. The content of biologically active substances in vegetable pomace (flavonoids, carotenoids, β-cyanines) can enhance the functional orientation of this secondary raw material when used in food technologies for the production of food of high nutritional value. Conclusion. The results obtained will make it possible to use the biochemical potential of plant raw materials in many aspects, as well as to obtain new functional food products, thereby expanding the range of healthy foods.

scholarly journals The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen

2022 ◽  
Author(s):  
Isabella Lvovna Stefanova ◽  
Elena Vladimirovna Kropacheva ◽  
Anastasia Yurievna Klimenkova ◽  
Irina Borisovna Perova ◽  
Vladimir Kimovich Mazo
Keyword(s):  
Functional Food ◽  
Food Products ◽  
Polyphenolic Compounds ◽  
Cranberry Juice ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Egg Albumen ◽  
Highperformance Liquid Chromatography ◽  
Protein Matrices

The technologies for developing food products for people with type 2 diabetes involve enrichment with polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. The production of ingredients for introduction into such food products should involve the techniques of concentration of natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed for the production of a functional food ingredient, which was a complex of polyphenols (mostly anthocyans) from cranberries with coagulated egg albumen. The optimal parameters of sorption of anthocyans from cranberry juice on the albumen during the coagulation of the latter were determined. The contents and profile of anthocyans within the resulting food ingredient were assessed. The concentration of total anthocyans (recalculated to equivalents of cyanidin-3-glucoside) was determined by pH-differential spectrophotometry; the profile of individual anthocyans was determined by highperformance liquid chromatography. Sensory evaluation of the resulting ingredient (through a taste panel test) evidenced the possibility of including the product in the functional foodstuffs. The technology developed can be used in the design of functional food ingredients for subsequent introduction into anti-diabetic food products. Keywords: coagulated egg albumen, cranberry juice, anthocyans, functional food ingredients

scholarly journals Oats: Its Biologically Active Compounds as Functional Food Source

2021 ◽  
pp. 47-54
Author(s):  
Yamini Bhatt ◽  
Hemlata Pandey
Keyword(s):  
Colon Cancer ◽  
Functional Food ◽  
Nutritional Value ◽  
Food Source ◽  
Skin Irritation ◽  
Biologically Active ◽  
Infant Food ◽  
Additional Protection

Oats are known to be a healthy food for the heart mainly due to their high β-glucan content. Besides, they contain more than 20 unique polyphenols, avenanthramides, which have shown strong antioxidant activity in vitro and in vivo. The polyphenols of oats have also recently been shown to exhibit anti-inflammatory, anti-proliferative, and anti-itching activity, which may provide additional protection against coronary heart disease, colon cancer, and skin irritation. Oats have been labelled as a functional food as they contain β-glucan, minerals, and antioxidants. Owing to their high nutritional value, oat-based food products like bread, biscuits, cookies, probiotic drinks, breakfast cereals, flakes, and infant food are gaining increasing consideration.

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