scholarly journals Amino acid composition of low-fat sesame flour and prospects for its use in manufacturing organic products for special purposes

2021 ◽  
pp. 41-48
Author(s):  
Y. Yevchuk ◽  
L. Kononenko ◽  
V. Voitovska ◽  
S. Tretiakova
Keyword(s):  
Fatty Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Raw Materials ◽  
Consumer Products ◽  
Qualitative Assessment ◽  
Low Fat ◽  
Organic Products

The article presents a qualitative assessment and chemical component of sesame flour depending on the color. Enrichment of consumer products to increase the nutritional value of products intended for major populations is extremely important today. Increasing the nutritional value of products using various technological techniques, for example, by adding raw materials of natural origin, in particular, sesame flour is a promising solution of the issueo. This flour contains a large number of nutritious and valuable nutrients. Therefore, the determination of the qualitative content and amino acid composition for further use and combination with other types of raw materials is relevant. The purpose of the research was to study the feasibility of using non-traditional baking raw material of sesame seed flour, evaluation of its amino acid composition for further use in the baking industry in the development of technology for special purpose organic products. The flour of sesame seeds of different colors harvested in 2017–2020 was used for research. The amino acid composition in low-fat sesame flour, depending on the color, allows us to note that the content of essential and substitutable acids on average over the years of research was higher in black flour, and the lowest - in dark brown. The high content of glycine was noted in black sesame – 1.398 g, 0.017 g lower than white, gold – 0.040 g, light brown – 0.058 g and dark brown – 0.082 g. Palmitoleic and oleic (omega-9) represent Monounsaturated fatty acids in sesame low-fat flour. The color of sesame flour has a signifcant effect on their content. Of the polyunsaturated fatty acids, the highest content of linoleic is founding in black – 19.5 g, only 0.2 g less in white and 0.5 g – in gold. Light and dark brown compared to black were lower by 0.8 and 1.1 g, respectively. Кey words: essential and replaceable amino acids, cealics, hypocalcemia, gluten-free products, color.

scholarly journals DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS

2019 ◽  
Vol 4 (2) ◽  
pp. 20-26
Author(s):  
Marianna I. Kremenevskaya ◽  
Ruslan V. Dobryagin ◽  
Vladimir V. Bogomolov ◽  
Sergey I. Snarkiy
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mass Composition ◽  
Deep Processing ◽  
Protein Ingredient ◽  
Organoleptic Characteristics

The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 % of the protein ingredient instead of beef in the technology of minced semi-prepared products improves the rheological and organoleptic characteristics of the finished product.

scholarly journals Prospects for the use of pulses in innovative technologies for functional food products

2020 ◽  
Vol 82 (3) ◽  
pp. 153-163
Author(s):  
N. S. Rodionova ◽  
I. P. Shchetilina ◽  
K. G. Korotkova ◽  
V. A. Cholin ◽  
N. S. Cherkasova ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dietary Protein ◽  
Nutritional Value ◽  
Raw Materials ◽  
Food Products ◽  
Food Protein ◽  
Plant Raw Materials ◽  
Leguminous Crops

The problem of providing the world population with a high-grade dietary protein not only remains relevant in the third millennium, but is also becoming increasingly acute. Humanity is faced with limited natural resources against the background of rapid population growth in economically underdeveloped countries and an increase in the number of man-made disasters. The deficiency of dietary protein in the diet is 10-25 million tons/year, which leads to the depletion of the adaptive capacity of the human body and the emergence of a wide range of alimentary-dependent diseases and requires the adoption of measures and implementation of various programs at the state level. About 80% of the world's food protein reserves are of vegetable origin, with 50% being cereals, 25% - legumes and oilseeds. Due to the short reproduction cycle and availability, in terms of economic and environmental indicators, plant raw materials are a promising source of food protein, mainly used indirectly - for feed purposes. The article provides an overview of the main directions of biotechnological impact and the use of legume processing products. The biological diversity of legumes is presented, which provides the possibility of growing a large list of crops in the territory of the Russian Federation, the structure of representatives of legumes by types of harvest in 2019. The nutritional value of legumes is analyzed in comparison with other types of food raw materials. A list of valuable essential substances with a pronounced bio-corrective action present in legumes is given. Proteins of plant raw materials differ in the composition of limiting amino acids, for legumes (beans, peas, etc.) - methionine and cystine. Combining cereals with legumes allows you to design a protein that is closest to the optimal amino acid composition. The paper provides information on the amino acid composition of various legumes. Presents data on meeting the daily requirement for vitamins and minerals when introducing various legumes into the diet. The article analyzes the protein content in the chemical composition and nutritional value of various leguminous crops. Considered and studied modern recipe and technological solutions for obtaining food products using leguminous crops. The presented data provided the basis for the intensive development of scientific research, experimental design and experimental production work in the direction of deep processing of legumes and the development of technologies for the production of functional products based on them.

scholarly journals Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 205-213
Author(s):  
N. V. Linovskaya ◽  
E. V. Mazukabzova ◽  
O. S. Rudenko ◽  
T. V. Savenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Whey Protein ◽  
Acid Composition ◽  
Raw Materials ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Chocolate ◽  
Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

Amino acid composition of processed fish silage using different raw materials

2003 ◽  
Vol 105 (1-4) ◽  
pp. 199-204 ◽  
Author(s):  
Rose Meire Vidotti ◽  
Elisabete Maria Macedo Viegas ◽  
Dalton José Carneiro
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Raw Materials

scholarly journals Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

2018 ◽  
Vol 8 (1) ◽  
pp. 637-643
Author(s):  
T.L. Holubenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Baby Food ◽  
Black And White ◽  
Balanced Diet

<p><span lang="EN-US">The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of <span>black-and-white motley breed,</span> Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of <span>black-and-white motley breed</span>. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P &lt;0.001), leucine by 15.2% (P &lt;0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P &lt;0.05) and 7.5% (P &lt;0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in <span>crossbreeds</span>. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.</span></p>

scholarly journals Use of Food Combinatorics in the Vegetable Dishes Development of the Improved Amino Acid Composition

2021 ◽  
Vol 4 (1) ◽  
pp. 56-72
Author(s):  
Mykhailo Peresichnyi ◽  
Svitlana Peresichna ◽  
Anna Sobko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Wheat Germ ◽  
Raw Materials ◽  
Soy Flour ◽  
Food Ingredients ◽  
Biological Value ◽  
Sulfur Containing

The topicality. To date, the structure of the population’s diet has significant deviations from the formula of a balanced diet in terms of protein intake, including sulfur-containing, which causes the formation of risk factors for the development alimentary and alimentary-dependent diseases. For the prevention of diseases caused by protein deficiency, it is promising to increase its content in vegetable dishes due to the integrated use of raw materials and dietary supplements of high biological value. It is advisable to use food combinatorics in the innovative technologies development for vegetable dishes of improved amino acid composition. The purpose of the study is food combinatorics of amino acid composition of potato croquettes with soy flour, wheat germ; natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in terms of content and balance of essential and substitute amino acids and the degree of their assimilation by the human body. Research methods. Physicochemical, mathematical and statistical methods of experimental data processing with the use of information technologies, methods of ion exchange liquid column chromatography and qualimetric methods have been used. Results. Research is aimed at the use of food combinatorics and scientific substantiation of the amino acid composition of potato croquettes with the use of protein vegetable and non-fish water raw materials and dietary supplements. As a result of scientific researches the food combinatorics at development of technology of vegetable dishes has been carried out, the amino acid structure has been proved and experimentally generalized, the amino acid score and balance of sulfur-containing amino acids in the complex use of potato mass with wheat germ, soy flour, natural shrimp powder “Rieber Food Ingredients” and lentil-spirulina filling in culinary products have been analyzed. The social effect of fuller use of vegetable, non-fish water raw materials, expansion of the range of vegetable dishes with improved amino acid composition and consumer properties of potato dishes in restaurants, preservation and protection of public health has been confirmed. Conclusions and discussions. Food combinatorics was carried out during the potato croquet technology development with the use of protein vegetable and non-fish water raw materials, which contributed to the improvement of the amino acid composition of vegetable dishes and, in particular, to the increase of their biological value.

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