Modern trends in the use of hydrobionts of animal origin as functional ingredients for bakery products

2019 ◽  
Vol 28 (8) ◽  
pp. 48-53
Author(s):  
V.A. Lyakh ◽  
◽  
L.N. Fedyanina ◽  
M.M. Donets ◽  
E.S. Smertina ◽  
...  
Keyword(s):  
Animal Origin ◽  
Bakery Products ◽  
Functional Ingredients

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.

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.

scholarly journals Development of fortified bakery products based on kokoro, a traditional Nigerian snack

2018 ◽  
Vol 11 (1) ◽  
pp. 145-160
Author(s):  
O. Fadairo ◽  
G. Diósi ◽  
I. Mironescu ◽  
E. Máthé
Keyword(s):  
Whey Protein ◽  
Proximate Analysis ◽  
Bakery Products ◽  
Maize Flour ◽  
Crude Fibre ◽  
Functional Ingredients ◽  
Overall Acceptability ◽  
Sensory Score ◽  
Health Promoting ◽  
Sensory Qualities

Abstract Variants of kokoro snack samples were produced by fortification of maize flour-Fibersol 2-whey protein blends at 1% each with functional ingredients (ginger, fenugreek, turmeric, spirulina, red paprika) and a final blend containing all the functional ingredients at 1% level each. The resultant kokoro snack samples produced were evaluated for proximate composition and sensory qualities. The results of proximate analysis showed a significant (P < 0.05) difference in moisture, protein, ash content, crude fat, crude fibre, carbohydrate content, and energy values in all the blends of the kokoro snack sample and ranged from 51.20% to 36.80%, from 4.46% to 3.85%, from 1.15% to 0.98%, from 0.13% to 0.00%, from 4.93% to 3.94%, from 53.57% to 39.2, and from 232.30 kcal/100 g to 172.99 kcal/100 g respectively. There was also a significant (P < 0.05) difference in the sensory attributes of all kokoro samples in terms of appearance, aroma, taste, texture, and overall acceptability. The kokoro snack blend R 97:1:1:1 (Maize: Fibersol 2: Whey protein: Red paprika) was most preferred by the panellists, having the highest mean sensory score of 8.97. The results of the evaluation of the kokoro snack samples showed that an acceptable fortified bakery product based on kokoro can be produced by the addition of maize flour-Fibersol 2-whey protein blends to red paprika and ginger at 1% level of fortification. This will further encourage the cultivation and utilization of these spices in food formulation and hence provide health-promoting benefits to target consumers.

Food industry by-products used as functional ingredients of bakery products

2017 ◽  
Vol 67 ◽  
pp. 106-128 ◽  
Author(s):  
Z.E. Martins ◽  
O. Pinho ◽  
I.M.P.L.V.O. Ferreira
Keyword(s):  
Food Industry ◽  
Bakery Products ◽  
Functional Ingredients ◽  
By Products

scholarly journals Functional Ingredients from Agri-Food Waste: Effect of Inclusion Thereof on Phenolic Compound Content and Bioaccessibility in Bakery Products

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1216
Author(s):  
Valentina Melini ◽  
Francesca Melini ◽  
Francesca Luziatelli ◽  
Maurizio Ruzzi
Keyword(s):  
Phenolic Compounds ◽  
Food Waste ◽  
Food Systems ◽  
Phenolic Content ◽  
Food Products ◽  
Well Being ◽  
Bakery Products ◽  
Functional Ingredients ◽  
Seed Crops ◽  
By Products

Reducing food loss and waste is among the efforts to relieve the pressure on natural resources and move towards more sustainable food systems. Alternative pathways of food waste management include valorization of by-products as a source of phenolic compounds for formulation of functional foods. Bakery products may act as an optimal carrier of phenolic compounds upon fortification. The aim of this paper is to present and discuss the effect that the inclusion of functional ingredients from agri-food waste can have on phenolic content and bioaccessibility in bakery products. To this aim, methods for the recovery of phenolic compounds from agri-food waste are presented, and fortification of bakery products by waste from fruits, vegetables, and seed crops is discussed. Bioaccessibility studies on fortified food products are considered to identify gaps and needs in developing sustainable healthy foods. Fruit and vegetable by-products are among the food wastes mostly valorized as functional ingredients in bakery product formulation. Agri-food waste inclusion level has shown to correlate positively with the increase in phenolic content and antioxidant capacity. Nevertheless, further studies are required to assess bioaccessibility and bioavailability of phenolic compounds in enriched food products to estimate the potential of agri-food waste in promoting human health and well-being.

scholarly journals A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 43-54
Author(s):  
M.E. Ronnie ◽  
M.K. Zainol ◽  
H. Mamat
Keyword(s):  
Healthy Lifestyles ◽  
Bakery Products ◽  
Pressure Treatment ◽  
Gluten Free ◽  
Free Products ◽  
Quality Outcomes ◽  
Functional Ingredients ◽  
Novel Technologies ◽  
Challenging Tasks ◽  
Extrusion Technology

Gluten is detrimental to people who suffer from gluten-related disorders. Recently, the upsurge in demand for gluten-free products can be traced not only from the population that suffered from gluten-related disorders but also people who prioritize healthy lifestyles and practising gluten-free diets. One of the most challenging tasks in the development of gluten-free products is their quality. The purpose of this review is to describe the application of gluten-free flours in common bakery products such as bread, cakes, and biscuits. This article does summarize some functional ingredients such as hydrocolloids, protein, and enzymes and also the applications of novel technological approaches including high-pressure treatment, sourdough fermentation and extrusion technology. Overall, different approaches utilized in the improvement of gluten-free bakery products will lead to various quality outcomes.

RESEARCH OF CONSUMER PROPERTIES OF FUNCTIONAL BAKERY PRODUCT, ENRICHED WITH FRUIT FOOD ADDITIVE

2019 ◽  
Author(s):  
О.В. Федосеева ◽  
Е.П. Викторова ◽  
Т.А. Шахрай ◽  
О.Л. Вершинина ◽  
Н.Н. Корнен
Keyword(s):  
Control Sample ◽  
Food Additive ◽  
Bakery Products ◽  
Chemical Parameters ◽  
Total Deformation ◽  
Functional Ingredients ◽  
Bakery Product ◽  
Functional Orientation ◽  
Physical And Chemical ◽  
Form Stability

Исследованы потребительские свойства хлебобулочного изделия функциональной направленности, обогащенного фруктовой пищевой добавкой Порошок грушевый . Установлено, что разработанное обогащенное хлебобулочное изделие по физикохимическим показателям превосходит контрольный образец без добавки, : по пористости мякиша на 8,3, удельному объему на 16,1, формоустойчивости на 13,6, общей деформации мякиша на 25,0. Внесение пищевой добавки позволяет продлить сроки сохранения свежести хлебобулочного изделия. Показано, что потребление 250 г обогащенного фруктовой пищевой добавкой Порошок грушевый хлебобулочного изделия позволяет удовлетворить суточную потребность, : в Рактивных веществах на 45,9, пищевых волокнах на 27,0, калии на 17,9, фосфоре на 16,1, меди на 22,5, марганце на 21,2. Разработанное хлебобулочное изделие является функциональным, так как его потребление в количестве 250 г в сутки позволяет удовлетворить более 15 рекомендуемой физиологической нормы для взрослого человека в ряде пищевых функциональных ингредиентов. Consumer properties of bakery products of a functional orientation, enriched with fruit food additive Powder pear , are investigated. It is established that the developed enriched bakery product in physical and chemical parameters exceeds the control sample without additives, : porosity of the crumb by 8,3, specific volume by 16,1, form stability by 13,6, the total deformation of the crumb by 25,0. Adding a food additive allows you to extend the terms of preservation of freshness of bakery products. It is shown that the consumption of 250 g of enriched fruit food additive Powder pear bakery products can meet the daily demand, : in Pactive substances on 45,9, dietary fibers on 27,0, potassium on 17,9, phosphorus on 16,1, copper on 22,5, manganese on 21,2. The developed bakery product is functional, since its consumption in the amount of 250 g per day allows to satisfy more than 15 of the recommended physiological norm for an adult in a number of food functional ingredients.

The zoonotic potential of bat-borne coronaviruses

2020 ◽  
Vol 4 (4) ◽  
pp. 365-381
Author(s):  
Ny Anjara Fifi Ravelomanantsoa ◽  
Sarah Guth ◽  
Angelo Andrianiaina ◽  
Santino Andry ◽  
Anecia Gentles ◽  
...  
Keyword(s):  
Genetic Material ◽  
Field Research ◽  
Sympatric Species ◽  
Animal Origin ◽  
Mammalian Host ◽  
Past Century ◽  
The Past ◽  
Novel Host ◽  
Horseshoe Bat ◽  
Human Infections

Seven zoonoses — human infections of animal origin — have emerged from the Coronaviridae family in the past century, including three viruses responsible for significant human mortality (SARS-CoV, MERS-CoV, and SARS-CoV-2) in the past twenty years alone. These three viruses, in addition to two older CoV zoonoses (HCoV-229E and HCoV-NL63) are believed to be originally derived from wild bat reservoir species. We review the molecular biology of the bat-derived Alpha- and Betacoronavirus genera, highlighting features that contribute to their potential for cross-species emergence, including the use of well-conserved mammalian host cell machinery for cell entry and a unique capacity for adaptation to novel host environments after host switching. The adaptive capacity of coronaviruses largely results from their large genomes, which reduce the risk of deleterious mutational errors and facilitate range-expanding recombination events by offering heightened redundancy in essential genetic material. Large CoV genomes are made possible by the unique proofreading capacity encoded for their RNA-dependent polymerase. We find that bat-borne SARS-related coronaviruses in the subgenus Sarbecovirus, the source clade for SARS-CoV and SARS-CoV-2, present a particularly poignant pandemic threat, due to the extraordinary viral genetic diversity represented among several sympatric species of their horseshoe bat hosts. To date, Sarbecovirus surveillance has been almost entirely restricted to China. More vigorous field research efforts tracking the circulation of Sarbecoviruses specifically and Betacoronaviruses more generally is needed across a broader global range if we are to avoid future repeats of the COVID-19 pandemic.

Vitamin A Value of Plant Food Provitamin A - Evaluated by the Stable Isotope Technologies

2014 ◽  
Vol 84 (Supplement 1) ◽  
pp. 25-29 ◽  
Author(s):  
Guangwen Tang
Keyword(s):  
Stable Isotope ◽  
Vitamin A ◽  
Provitamin A ◽  
Animal Origin ◽  
Plant Food ◽  
Plant Foods ◽  
A Value ◽  
Provitamin A Carotenoids ◽  
Β Carotene

Humans need vitamin A and obtain essential vitamin A by conversion of plant foods rich in provitamin A and/or absorption of preformed vitamin A from foods of animal origin. The determination of the vitamin A value of plant foods rich in provitamin A is important but has challenges. The aim of this paper is to review the progress over last 80 years following the discovery on the conversion of β-carotene to vitamin A and the various techniques including stable isotope technologies that have been developed to determine vitamin A values of plant provitamin A (mainly β-carotene). These include applications from using radioactive β-carotene and vitamin A, depletion-repletion with vitamin A and β-carotene, and measuring postprandial chylomicron fractions after feeding a β-carotene rich diet, to using stable isotopes as tracers to follow the absorption and conversion of plant food provitamin A carotenoids (mainly β-carotene) in humans. These approaches have greatly promoted our understanding of the absorption and conversion of β-carotene to vitamin A. Stable isotope labeled plant foods are useful for determining the overall bioavailability of provitamin A carotenoids from specific foods. Locally obtained plant foods can provide vitamin A and prevent deficiency of vitamin A, a remaining worldwide concern.

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