scholarly journals The use of the β-cyclodextrin with iodine in technology of making meatballs and their functional characteristics

2020 ◽  
Vol 22 (93) ◽  
pp. 45-49
Author(s):  
V. Pasichnyi ◽  
A. Ukrainets ◽  
Kh. Chebanenko ◽  
I. Kamlay
Keyword(s):  
Moisture Content ◽  
Broiler Chickens ◽  
Nutritional Value ◽  
Negative Impact ◽  
First Grade ◽  
Fat Content ◽  
Raw Material ◽  
Cyclodextrin Complex ◽  
Technological Characteristics ◽  
Organoleptic Characteristics

The pressing issue today is to increase the range of foods that would have increased nutritional value. Therefore, the subject of the study is meatballs cooked on the basis of the thighs of broiler chickens, half fat pork and beef of the first grade. The aim was to create a complete product with high organoleptic characteristics, balanced by biological and nutritional value and to find the optimal concentration of β-cyclodextrin complex with iodine. The article presents a comparative study of functional and technological characteristics of minced meat based on meat of chicken broilers, pork semifinished and first grade beef. According to the research plan, recipe samples were developed that differed in the type of used raw meat materials and complex of iodine with β-cyclodextrin content. The processing of products was carried out by the standard method. Among the examined parameters are selected: the content of moisture, water holding and water retaining capacity, рН, fat content. All measurements were examined after preparation and 30 days of storage. All test specimens had a characteristic pH level according to the type of raw material. The moisture content was characteristic of the raw material used and reached the maximum value for sample 8 after preparation – 46.1 %, and the minimum for sample 2 – 38.3 %. The moisture content of all samples depends on the consistency of the product. Thus, it has the lowest values among the samples for all samples it includes in its recipe a fillet of broiler chickens, which is more sensitive to heat treatment than the raw material used in other specimens. The results of the determination of fat content in the test specimens completely correspond to the average values for this type of raw material. The highest values were obtained in the samples containing pork, the lowest – the red meat of broiler chickens. Improved recipe for meatballs in tomato sauce with the content of the resulting complex β-cyclodextrin with iodine of 4 μg/g of product. The complex has  absence of negative impact on the quality of the finished product, no impact on quality or sensory characteristics, on functional and technological characteristics and shelf life of the finished product. The results show that the substitution of beef in the recipe for broiler chickens allows the production of meatballs with high quality properties.

scholarly journals Researches Regarding the Processing of the Hemp Seed by Cold Pressing

2010 ◽  
Vol 67 (2) ◽  
Author(s):  
Maria Virginia MORAR ◽  
Katalin DRAGAN ◽  
Constantin BELE ◽  
Cristian MATEA ◽  
Iustin TARTA ◽  
...  
Keyword(s):  
Cannabis Sativa ◽  
Volatile Matter ◽  
Fat Content ◽  
Raw Material ◽  
Therapeutic Effects ◽  
Hemp Seed ◽  
Cold Pressing ◽  
Organoleptic Characteristics ◽  
The Press ◽  
Hemp Oil

The hemp (Cannabis sativa L.) seeds present an important raw material resource for the industry due to processing possibilities of plants components. The hemp oil and the pressing cake resulted by the cold pressing of the hemp presents excellent alimentary and therapeutic properties. The purpose of the research was to study the technology of obtaining of the hemp oil by cold pressing of the seeds, the influence of the process parameters and raw materials quality upon the products quality. The pressing was made with screw press of small using press nozzle in diameters of 5, 6, 7, 8 and 10 mm. For the hemp seed there were determined the organoleptic characteristics (total volatile matter and the raw fat content by Soxhlet extraction). For the hemp oil there were determined the acid value and the peroxide value. There werde determined the working parameters of the press (the rate efficiency and the productivity of the press). The results emphasized important data for the practice. The fat content of the seed was between 30,89 and 33,25 % and the volatile matter was between 90,42 and 93,68 %. The rate efficieny of the cold pressing of the hemp seed was between 23,89 and 27,69 % obtained oil, being influenced by the characteristics of the seeds. The pressing process was also influenced by the quality of the seed, presenting optimal values in the case of using pressing nozzle 8 and 10 mm in diameter. The acid values of the hemp oil was between 0,65 and 4,45 mg KOH/g oil and the peroxide values was between 0,62 and 26,91 mEg O2/g. Further studies are recommended be made and there are the initiations of ab informational programme, in order to inform the farmers and consumer about the benefic and therapeutic effects of the hemp oil upon the health.

scholarly journals QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

2021 ◽  
pp. 7-14
Author(s):  
O. M. Burmistrova ◽  
E. A. Burmistrov ◽  
N. L. Naumova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Food Additives ◽  
Sea Buckthorn ◽  
Biologically Active ◽  
Raw Material ◽  
Test Material ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Unique Trace

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

scholarly journals Horse paws as raw material for fur industry

2020 ◽  
Author(s):  
Vera Radnaeva ◽  
Dmitry Shalbuev ◽  
Nikolay Sovetkin ◽  
Khurelsukh Gaanbaatar ◽  
Solongo Khosbayar ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Tensile Strength ◽  
Moisture Content ◽  
Chromium Oxide ◽  
Negative Impact ◽  
New Technology ◽  
Treatment Options ◽  
Raw Material ◽  
Processing Technologies ◽  
Regions Of Russia

Horse skin is used for processing various types of skin. However, paws of horse skin are not used as fur raw material. Usually they are burned or sent to landfills and may cause infectious diseases. It is possible to minimize negative impact on the environment by converting this waste into fur raw material. In cold regions of Russia high fur boots made of cattle and deer paws are very popular. The aim of the research is to study the possibility of using paws of horse skin as raw material for fur industry. Processing of horse paws based on well-known leather and fur processing technologies lead to semi-finished product characterized by increased stiffness and uneven properties on different skin parts. Such semi-finished product was not suitable for high fur boots manufacture. The aim of the research is to work out a new technology and study chemical and physico-mechanical properties. In the work various treatment options for horse paws and their properties are investigated: moisture content, amount of minerals and chromium oxide, pH of the aqueous extract, tensile strength, elongation at a voltage of 10 MPa, and stiffness are determined. The possibility of transferring horse paws from municipal solid waste into fur raw material is shown.

scholarly journals Food value and basic parasitosis of fish used in food by indigenous populations of Yakutia

2020 ◽  
Vol 17 ◽  
pp. 00242
Author(s):  
Terenty Platonov ◽  
Konstantin Stepanov ◽  
Ayan Nyukkanov ◽  
Natalia Kuzmina ◽  
Anna Gorokhova
Keyword(s):  
Nutritional Value ◽  
Crucian Carp ◽  
Negative Impact ◽  
Infection Intensity ◽  
High Energy ◽  
Fat Content ◽  
Indigenous Populations ◽  
High Fat ◽  
Food Value

The article presents the results of studies of nutritional value and the degree of infection with parasitoses of Siberian vendace (Coregonus sardinella Vallenciennes, 1848) and Yakut crucian carp (Carassius carassius jacuticus Kirillov, 1972). By the amount of protein, the Siberian vendace is classified as medium-protein, in terms of fat content, it is especially fatty fish and of high calories. It has been established that a distinctive feature of the Yakut crucian carps compared to European ones is high fat content (up to 10 % versus 2.5 %), high content of polyunsaturated fatty acids, macro- and microelements, vitamins, and have high energy value. The most common parasitic diseases of the crucian carp and vendace, affecting the quality and appearance of the fish, are myxosporidioses caused by Myxobolus, digramosis and phylometroidosis, the negative impact on the quality of which depends on the parasite infection intensity.

scholarly journals Effect of Red Ginger Essential Oil (Zingiber officinale Var. Rubrum) Addition on Chitosan Based Edible Coating towards Organoleptic Characteristics Pempek

2021 ◽  
pp. 1-9
Author(s):  
Nabila Ayu Pratiwi ◽  
Iis Rostini ◽  
Ayi Yustiati ◽  
Rusky Intan Pratama
Keyword(s):  
Essential Oil ◽  
Moisture Content ◽  
Shelf Life ◽  
Zingiber Officinale ◽  
Fat Content ◽  
Edible Coating ◽  
Organoleptic Characteristics ◽  
Parametric Statistics ◽  
Red Ginger

This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addition of red ginger essential oil with concentrations of 0%, 0.5%, 1%, and 1.5% with 20 panelists as replicates. Parameters observed included organoleptic characteristics (appearance, texture, aroma, taste, tooth test, and folding test) based on the panelists' preference level using hedonic tests and chemical analysis (moisture content and fat content) and the shelf life of pempek. The data from the water content and fat content tests were analyzed descriptively, while the organoleptic test results were analyzed using non-parametric statistics with the test Friedman, if the test Friedman gave a rejection, multiple comparisons were performed and test was performed Bayes for decision making. The results showed that the best treatment in extending the shelf life of pempek was treatment D with the addition of 1% red ginger essential oil with a moisture content of 55.30% on the first day and 55.31% on the fourth day. While the fat content on the first day was 1.42% and on the fourth day it rose to 2.72% with the characteristics of appearance, texture, aroma, and taste still favored by the panelists.

scholarly journals Influence of Pulp, Sugar and Maltodextrin Addiction in the Formulation of Kiwi Jellies With Lemon Grass Tea

2019 ◽  
Vol 11 (15) ◽  
pp. 125
Author(s):  
Sâmela L. Barros ◽  
Newton C. Santos ◽  
Raphael L. J. Almeida ◽  
Semirames do N. Silva ◽  
Amanda P. S. Nascimento ◽  
...  
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Titratable Acidity ◽  
Raw Material ◽  
Soluble Solids ◽  
Total Solids ◽  
Texture Profile ◽  
Lemon Grass ◽  
Physico Chemical

The jellies constitute an important alternative for the processing of fruits, adding greater economic and nutritional value. The objective of this study was to evaluate the effects of different concentrations of pulp, sugar and maltodextrin on the physical-chemical and textural characteristics of kiwifruit jelly with lemon grass tea. Factorial design 23 was used with 3 replicates at the central point, resulting in 11 experiments with variation of sugar percentages (30, 40 and 50%), pulp (50, 60 and 70%) and maltodextrin (5, 10 and 15%). Water content, moisture content, total soluble solids (TSS), total titratable acidity (TTA), ashes, pH, reducing sugars, non-sugars were evaluated for the following physico-chemical parameters: reducers, total sugars, lipids and vitamin C. Regarding the texture profile, the following parameters were evaluated: hardness, cohesiveness, chewing, gummy and adhesiveness. It was found that among the analyzed variables, the ones that were considered as significant and/or predictive according to ANOVA and the F test were: (moisture, total solids, carbohydrates and vitamin C), through the graphs of the surfaces of responses observed that the percentage of pulp and maltodextrin used was proportional to the increase in moisture content, vitamin C, total solids and carbohydrates. The G2 experiment presented the lowest values of moisture and water activity, and higher carbohydrate contents, total solids and cohesiveness, in which it was formulated with the sugar concentration (-1) and pulp and maltodextrin (+1). The development of kiwi jelly with lemon grass tea is an excellent alternative for the use of the raw material, since it is a product with high nutritional value, stability during storage and potential for consumer acceptance.

scholarly journals The prophylactic granola development with increased iodine content

2019 ◽  
Vol 21 (91) ◽  
pp. 60-68
Author(s):  
I. Kalugina ◽  
N. Dzyuba ◽  
I. Yakymenko
Keyword(s):  
Nutritional Value ◽  
Iodine Content ◽  
Nutrient Content ◽  
Biologically Active ◽  
Raw Material ◽  
Sesame Seeds ◽  
Organoleptic Characteristics ◽  
Microbiological Parameters ◽  
Unstable Compound ◽  
Production Technologies

The article is dedicated to development of dry breakfasts meals technology with a high nutritional value in order to prevent iodine deficit and its unfavorable affects in Ukrainian nation. The research purpose is a scientific justification and development a new recipe composition and technology of a new prophylactic dish – granola with increased iodine content. The implementation became possible due to successful combination, in terms of nutrient content optimization in the new dish recipe from natural raw material with high nutritional value, as candied feijoa, honey, oat flakes, sesame seeds, flax, pumpkin, sunflower and chia. The article substantiates the feasibility of producing and introducing innovative dry-breakfast production technologies, including granola, using iodine-containing plant components, namely candied feijoa, since this will solve an important problem of the iodine deficiency and other important essential nutrients in diets, as well as increase of efficiency their digestibility, which will improve the population health. Feijoa fruits contain almost a daily dose of iodine (70–100 μg/100 g) and a complex of biologically active substances. The potassium iodide is a very unstable compound, it destroys as a result of temperature rise, which leads to significant iodine los. Owing to this, in order to maximize the useful properties of Feijoa fruits in the production of candied fruits, we used a savvy technology of infrared drying at relatively low temperatures (T = 55–60 °C) in AVERNO drier. To form a clearer and more complete picture of the candied feijoa influence on the change of the new dish properties, there were developed recipient granola formulations, containing this fruit component in the amount of 22% to the mass of the finished dish, as well as without it. The study’s results have shown that the candied feijoa adding improves the organoleptic characteristics of the granola. It was established that,due to the addition of candiedfaijoa,the granola’s titrated acidity increases by more than 2.6 times. Thehumidity of granola samples with candied feijoa is increased by 6.8% and is within the recommended limits for a dry fruit breakfast. It has been proved that the candied feijoa granola addition in the formulation allows the product to be substantially enriched with iodine. Thus, iodine content in candied feijoagranola is 26 μg/100 g. Based on the comparative analysis of the organoleptic, physicochemical and microbiological parameters, the optimum ratio of the recipe components was substantiated and the technology of prophylactic granola with high iodine content was developed.

scholarly journals Characteristics of Composite Flour (Biang fish Ilisha elongata and Sago) For the Development of Good Nutritional Food Products

2021 ◽  
Vol 934 (1) ◽  
pp. 012088
Author(s):  
S Sumarto ◽  
D Desmelati ◽  
R Karnila ◽  
D Dahlia ◽  
S Suparmi ◽  
...  
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Calcium Content ◽  
Food Products ◽  
Raw Material ◽  
Composite Flour ◽  
Nutritional Characteristics ◽  
Material Composite ◽  
Mesh Sieve ◽  
Yellowish White

Abstract Composite flour is a mixture of fish flour and sago flour to increase nutrition in food products. This study aims to increase the nutritional value of food products with sago flour as raw material. Composite flour from fish and sago flour were 0%, 2%, 4%, 6%, 8%, and 10% Biang fish to the amount of sago flour. The results of the research on fish flour Ilisha elongata showed a yellowish-white color with a whiteness degree of 75.8%. Fish flour has a yield of 28.9% with a fineness level on a 100-mesh sieve. The results show the characteristics of the composite flour of Biang fish and sago, respectively, the color of the flour was white-gray to cream color; having nutritional characteristics, respectively, the moisture content is 9.62%; 9.57%; 9.55%; 9.42%; 9.26%, and 9.20%. The protein content was 0.25%; 3.58%; 4.09%; 4.99%; 5.98%, and 6.39%. The fat content was 0.41%, 0.24%, 0.29%; 0.37%; 0.40%; 0.42%. The ash contained 0.27%, 0.34%, 0.50%, 0.57%, 0.69%, and 0.76%. The carbohydrates were 89.45%; 86.27%; 85.57%; 84.65%; 83.67%, and 83.23%. The calcium content was 1130 mg/kg; 1901 mg/kg; 2687 mg/kg; 2770 mg/kg; 2827 mg/kg and 2869 mg/kg. The addition of fish flour can increase the nutritional value of composite flour made from sago flour and has the potential to develop nutritious food products.

scholarly journals MODIFIKASI BAHAN BAKU PERMEN KALAMANSI DENGAN PENAMBAHAN BUAH NAGA MERAH [Modification of Calamansi Candy Raw Material with Addition of Red Dragon Fruit]

2019 ◽  
Vol 24 (2) ◽  
pp. 89
Author(s):  
Kurnia Harlina Dewi ◽  
Valentina Bernita ◽  
Sigit Mujiharjo
Keyword(s):  
Vitamin C ◽  
Moisture Content ◽  
Nutritional Value ◽  
Ash Content ◽  
Reducing Sugar ◽  
Raw Material ◽  
Agricultural Technology ◽  
Graphical Form ◽  
Total Acid ◽  
Dragon Fruit

The red dragon fruit is a highly nutritious fruit   that can enrich the weakness of the nutritional value of calamansi candy.  The purpose of this study was to know the effect of the red dragon fruit with and without seeds to the properties of calamansi candy, as well as to determine the best percentage of dragon fruit addition for  consumers preferred calamansi candy.  This research was conducted at the Laboratory of Agricultural Technology and FMIPA at the Bengkulu University. Data were analyzed descritiply and presented in graphical form.  The results showed that the greater the concentration of the red dragon fruit in the process of  calamansi candy, the higher the moisture content, ash content, pH, vitamin C, and total acid.  However, the greater addition of red dragon fruit without seeds, the vitamin C content decreased.  The most preferred calamansi candy by consumers   was those either with or without seeds  of 10%  red dragon fruit addition.  The  composition of this candy was met SNI criteria with carbohydrate 7.41% and 6.59%, protein 1.79% and 1,45%, and reducing sugar 49% and 30.5% for calamansi candy without  and with seed of red dragon, respectively.

scholarly journals THE APPLICATION OF SPROUTED GRAIN PULSES IN BAKERY PRODUCTS

2020 ◽  
Vol 38 (4) ◽  
pp. 93-103
Author(s):  
E.N. Chernenkov ◽  
◽  
E.I. Koschina ◽  
A.A. Koschina ◽  
◽  
...  
Keyword(s):  
Moisture Content ◽  
Physicochemical Parameters ◽  
Raw Material ◽  
Optimal Dosage ◽  
Bakery Products ◽  
Wheat Grain ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Subsequent Improvement

This article is devoted to the study of the use of sprouted lentil grains, for the subsequent improvement of the quality and biological value of bread, by adding this type of raw material to the recipe. At this stage, the physicochemical and organoleptic characteristics of bread with the addition of various dosages of sprouted lentils were studied. According to the results of the studies, it was found that the optimal dosage of adding lentils in the manufacture of bread is 4%. As a result, a bread recipe was developed using sprouted wheat grain and the physicochemical parameters of this product were determined: moisture content was 36.51%, porosity was 73.61%, and acidity was 3 degrees.

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