scholarly journals Effect of Food Additives on Physical and Chemical Properties of Dietary Salt Free Bread

2019 ◽  
Vol 8 (3) ◽  
pp. 5939-5941 ◽  
Keyword(s):  
Food Additives ◽  
Chemical Properties ◽  
Research Direction ◽  
Sensory Profile ◽  
Animal Origin ◽  
Wheat Bread ◽  
Dietary Salt ◽  
Effect Of Food ◽  
Flax Seeds ◽  
Physical And Chemical

Advanced research direction for expanding the range of bakery products is the production of dietary salt-free bread, with the addition of food additives of plant and animal origin. This paper presents the formulation of dietary salt free bread. Flax seeds, pollen, curd whey and DVS Bifidus bacteria preparation are used in preparation of bread. The physical and chemical indicators and sensory profile of dietary salt free bread evaluated. Developed dietary salt free bread contains more protein (9.0 g/100g), carbohydrates (53.4 g/100g), fibers (7.0 g/100g) and minerals (2.5 g/100g) compared with traditional wheat bread.

scholarly journals Moringa oleifera Lam and its Therapeutic Effects in Immune Disorders

2020 ◽  
Vol 11 ◽  
Author(s):  
Xiao Xiao ◽  
Jue Wang ◽  
Chen Meng ◽  
Weibo Liang ◽  
Tao Wang ◽  
...  
Keyword(s):  
Side Effects ◽  
Moringa Oleifera ◽  
Metabolic Diseases ◽  
Critical Role ◽  
Food Additives ◽  
Therapeutic Effects ◽  
Immune Disorders ◽  
Medicinal Value ◽  
Effect Of Food ◽  
Physical And Chemical

Moringa oleifera Lam., a plant native to tropical forests of India, is characterized by its versatile application as a food additive and supplement therapy. Accumulating evidence shows that Moringa plays a critical role in immune-related diseases. In this review, we cover the history, constituents, edibility, and general medicinal value of Moringa. The effects of Moringa in treating immune disorders are discussed in detail. Moringa can not only eliminate pathogens, including bacteria, fungi, viruses, and parasites, but also inhibit chronic inflammation, such as asthma, ulcerative colitis, and metabolic diseases. Additionally, Moringa can attenuate physical and chemical irritation-induced immune disorders, such as metal intoxication, drug side effects, or even the adverse effect of food additives. Autoimmune diseases, like rheumatoid arthritis, atopic dermatitis, and multiple sclerosis, can also be inhibited by Moringa. Collectively, Moringa, with its multiple immune regulatory bioactivities and few side effects, has a marked potential to treat immune disorders.

scholarly journals Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 293 ◽  
Author(s):  
Marlena Pielak ◽  
Ewa Czarniecka-Skubina ◽  
Artur Głuchowski
Keyword(s):  
Citric Acid ◽  
Physicochemical Properties ◽  
Sensory Quality ◽  
Food Additives ◽  
Sensory Profile ◽  
Gelling Agent ◽  
Steviol Glycosides ◽  
Physicochemical Composition ◽  
Substitution Level ◽  
Physical And Chemical

The purpose of this study was to determine the sensory profile and consumer response, as well as physicochemical properties of low-sugar apple preserves (with or without gelling agent or acidity regulator), in which sugar was replaced with varying amounts of steviol glycosides (SGs). According to the analytical assessment and consumer tests’ results, the reduction of sugar by SGs use in the apple preserves without food additives was possible at a substitution level of 10% (0–0.05 g/100 g). Consumers’ degree of liking for sugar substitution with SGs was high, up to 40% (0.20 g/100 g) in the preserves, with the use of pectin and citric acid. Higher levels of sugar substitution with the SGs resulted in flavor and odor deterioration, such as a metallic flavor and odor, a bitter taste, an astringent oral sensation, and a sharp odor. The use of food additives (pectin, citric acid) in apple preserves, allowed the SGs substitution level to be increased. The preserves (Experiment I, II, III) with higher sensory ratings were subjected to physicochemical tests. Physical and chemical analysis of low-sugar products with sucrose substitution by SGs at the level of 10%, 30%, 40% showed their good technological quality. The results demonstrated the possibility of substituting sugar with steviol glycosides to produce energy-reduced apple preserves, with acceptable sensory quality and good physicochemical properties.

Dark cytotoxicity of submicrometer vaterite particles loaded with photosensitizer Fotoditazin and the vaterite-based core – shells structures

2021 ◽  
Vol 19 (3) ◽  
pp. 333-338
Author(s):  
Roman A. Verkhovskii ◽  
Olga V. Nechaeva ◽  
Olga I. Guslyakova ◽  
Yulia I. Svenskaya
Keyword(s):  
Targeted Delivery ◽  
Biomedical Application ◽  
Chemical Properties ◽  
Research Direction ◽  
Infrared Light ◽  
Treatment Area ◽  
Promising Tool ◽  
Strong Relation ◽  
Physical And Chemical ◽  
Dose Dependent

Photodynamic therapy (PDT) is based on the use of photosensitizers together with a light at the wavelength corresponding to its absorption maximum. Photosensitizers are able to generate reactive oxygen species under the visible or infrared light irradiation. They are broadly used for the treatment of cancer and infections due to their physical and chemical properties. Dose-dependent light induced cytotoxicity of photosensitizers shows the strong relation between its concentration in the treatment area and PDT efficiency. With this regard, the development of novel carriers for targeted delivery of photosensitizers is a very prospective research direction, as allows for the enhancement of the local drug concentration in the treatment area and the reduction of the incidental dark toxicity in healthy tissue associated with a classic PDT. Mesoporous vaterite particles are considered as a promising tool for biomedical application due to their biodegradability, high payload ability, as well as to the simplicity and cheapness of their fabrication. The efficiency of vaterite carrier application for a PDT delivery system design has been previously demonstrated. With this regard, the current study was aimed at the evaluation of dark cytotoxicity of the submicron vaterite particles and the vaterite-based core-shells, both loaded with Fotoditazin photosensitizer.

scholarly journals Comparative analysis of the effect of food additives on the production technology and quality indicators of wheat bread

2021 ◽  
Vol 83 (2) ◽  
pp. 79-86
Author(s):  
M. A. Zaikina ◽  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
A. S. Ryazantseva
Keyword(s):  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Rice Flour ◽  
Integrated Approach ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Bakery Products ◽  
Technological Parameters ◽  
Effect Of Food

One of the most effective and cost-effective ways to provide the population with important nutrients is the fortification of mass-consumption products. Bakery products are products of regular consumption in the diet. An integrated approach to solving the problem is provided through research in the design of prescription formulations and technologies of new types of bakery products, including through the use of non-traditional vegetable raw materials. Recipes and technology of preparation of samples of wheat bread with apple pomace replacing part of wheat flour with buckwheat (the first sample of bread) and rice flour (the second sample) are developed. The technological parameters of cooking hearth bread, in a non-paired way, have been developed. The influence of buckwheat and rice flour on the duration of the technological process of bread preparation is investigated; the influence of the introduced food additives on the organoleptic and physico-chemical indicators of bread quality is determined; a comparative assessment of the content of mineral compo-nents in the developed and control samples is shown. The use of secondary apple raw materials (fresh-frozen apple pomace), buckwheat and rice flour as non-traditional components in the technology of bakery products allows you to get a product with high organoleptic properties and a rich mineral composition. Studies of the effect of food additives on the organoleptic parameters of the bakery product allow us to make a conclusion about the pronounced effect of the added ingredients on the appearance, color and condition of the crumb. However, these additives do not lead to a change in the taste and smell of baked products. Analysis of the chemical composition of the developed samples of wheat bread showed that the content of iron and phosphorus in them exceeds the value of the control sample by many times.

scholarly journals Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties

Molecules ◽  
2021 ◽  
Vol 26 (24) ◽  
pp. 7564
Author(s):  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki ◽  
Urszula Gawlik-Dziki ◽  
Alicja Sułek ◽  
Stanisław Kalisz ◽  
...  
Keyword(s):  
Chemical Properties ◽  
Specific Weight ◽  
Taraxacum Officinale ◽  
Wheat Bread ◽  
Loaf Volume ◽  
Percentage Increase ◽  
Total Polyphenol ◽  
Physical And Chemical ◽  
Bread Properties ◽  
And Chemical Properties

Dried and crushed dandelion roots (Taraxacum officinale F. H. Wigg.) (TO) were used as a formulation additive (at the amount of 0, 1, 3, 4, 5, and 6 g 100 g−1 flour) to wheat bread. The farinographic properties of the dough and the physical and chemical properties of the bread were evaluated. It was found that the addition of dried flour caused a significant decrease in water absorption by the flour (1% and higher TO level), an increase in the development time (from 2% to 5% TO addition) and dough stability (3% and 4% TO level), and an increase in dough softening (4% and higher TO level). As the substitution of TO for wheat flour increased, there was a gradual decrease in loaf volume, an increase in specific weight and crumb hardness, and a darkening of the crumb color. The total polyphenol content increased linearly with the percentage increase of dried root additions TO from 0.290 to 0.394 mg GAE g−1 d.m., which translated into an increase in the antioxidant activity of the bread. It was found that dried crushed roots of Taraxacum officinale can be a recipe additive for wheat bread; however, due to their specific smell and bitter aftertaste, the level of this additive should not exceed 3 g 100 g−1 flour.

STUDY OF THE EFFECT OF FOOD ADDITIVES ON QUALITY AND SAFETY OF BAKERY PRODUCTS DURING REFRIGERATED STORAGE

2018 ◽  
Author(s):  
А.С. ХАМИЦАЕВА ◽  
З.А. ХОРТИЕВ ◽  
А.С. ЦАРУЕВА ◽  
В.Х. СЕБЕТОВ
Keyword(s):  
Food Additives ◽  
Nutritional Supplements ◽  
Bakery Products ◽  
Refrigerated Storage ◽  
Quality And Safety ◽  
Microbiological Characteristics ◽  
Bactericidal Properties ◽  
Effect Of Food ◽  
Physical And Chemical ◽  
Food Value

Исследованы изменения структурно-механических, физико-химических, микробиологических характеристик, а также показателей безопасности хлебобулочных изделий с пищевыми добавками (ПД) из модифицированной фасоли и инулина из дикорастущих растений с целью обоснования сроков годности продукции при холодильном хранении. Особое внимание уделялось максимальному сохранению пищевой ценности продуктов, в частности содержанию витаминов и флавоноидов. Установлено, что при хранении хлебобулочных изделий с ПД в течение 48 ч при температуре (23 ± 2)°С содержание исследованных показателей не изменилось. При дальнейшем хранении отмечено их незначительное уменьшение, за исключением витамина С. Содержание витаминов и флавоноидов в хлебобулочных изделиях с ПД в процессе хранения в течение 72 ч при температуре (3 ± 1)°С изменяется незначительно. Выявлено, что пищевые добавки обусловливают более высокие бактериостатические и бактерицидные свойства изделий. Определено, что по содержанию радионуклидов, токсичных элементов, микотоксинов исследованные продукты с ПД соответствуют требованиям СанПиН 2.3.2.1078-01 и являются безопасными. Changes of structural and mechanical, physical and chemical, microbiological characteristics and also indicators of safety of bakery products with the nutritional supplements (NS) from the modified haricot and inulin from wild-growing plants have been investigated for the purpose of justification of expiration dates at refrigerating storage. Special attention was paid to the maximum preservation of food value of products in particular, the content of vitamins and flavonoids. It is established that during storage of bakery products with NS for 48 h at a temperature of (23 ± 2)°C the content of the studied parameters is almost invariable. Further storage marked a slight decrease, with the exception of vitamin C. Content of vitamins and flavonoids in bakery products with NS in the course of storage during 72 h at a temperature (3 ± 1)°C changes is insignificant. It is revealed that nutritional supplements cause higher bacteriostatic and bactericidal properties of products. It is defined that on the content of radionuclides, toxic elements, mycotoxins the studied products with NS conform to requirements the SanPiN 2.3.2.1078-01 and are safe.

Statistical criteria of stellar population types

1966 ◽  
Vol 24 ◽  
pp. 101-110
Author(s):  
W. Iwanowska
Keyword(s):  
Stellar Population ◽  
Chemical Properties ◽  
Spectrophotometric Study ◽  
Physical And Chemical Properties ◽  
Population Type ◽  
The Galaxy ◽  
Distribution Parameters ◽  
Physical And Chemical ◽  
Statistical Criteria ◽  
And Chemical Properties

In connection with the spectrophotometric study of population-type characteristics of various kinds of stars, a statistical analysis of kinematical and distribution parameters of the same stars is performed at the Toruń Observatory. This has a twofold purpose: first, to provide a practical guide in selecting stars for observing programmes, second, to contribute to the understanding of relations existing between the physical and chemical properties of stars and their kinematics and distribution in the Galaxy.

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