Development of pasty food products based on muscle tissues of giant grenadier and horse mackerel

Malnutrition problems are acute in all countries and are common to all socio-economic groups. Improper nutrition is the cause of cardiovascular diseases, diabetes, gout, osteoporosis, obesity and other non-infectious (nutritional) diseases. Aquatic bioresources, especially underutilized fishing objects, are sources of a number of irreplaceable nutrients, which makes them useful for creating functional and specialized foods. So stuffing on the basis of muscle tissue makrouruz and mackerel is a promising raw material for the production of pasty food products. Based on regulatory documents and methodological recommendations in the field of specialized, functional and therapeutic nutrition, a scientifically-based selection of functional food ingredients was carried out to create a pasty food product — pate. As a result of the simulation, seven formulations of pâtés were developed on the basis of the minced meat of makruirs and scad. Developed pates for a number of indicators correspond to the products recommended as therapeutic nutrition in hospitals.

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The Relationship of Consumer Perception of Muslim Students on Label Food Products Packaging with Their Purchase Decision Making

IJECA (International Journal of Education and Curriculum Application) ◽

10.31764/ijeca.v0i0.2008 ◽

2018 ◽

pp. 258

Author(s):

Yulia Rahmawati ◽

Muktiarni Muktiarni

Keyword(s):

Decision Making ◽

Public Perception ◽

Food Product ◽

Food Products ◽

Raw Material ◽

Purchase Decision ◽

Study Program ◽

Food Ingredients ◽

Label Information ◽

Relationship Of

This research is motivated by the problems of food technology that has been growing rapidly at today, including the use of ingredients, which is the vital thing to be considered in its preparation. For Muslim community, the problem that arises is the number of food ingredients, both the main raw material and the additive material, which are difficult to trace their origin, whether they are from halal sources or not. There is also a public perception concerning the clarity or label of halal food products purchased. It would impact the decision purchase of food product. This study used a case method using questionnaire for Moslem students in UPI Department of Culinary Study Program. Correlational analysis was done to find the correlation of conception on label food with purchase decision making. The result shows that there is a sifnificant correlation between both respondents or consumers’ conception on label information of food ingredients and their purchase decision making. This is evident in the correlation which indicates the presence of a significant relation (r=0,546). It could be recomended that in any attempt to produce food, especially in Indonesia, food ingredients in terms of being halal and hygienic should be highly considered; therefore the producers should have a halal certificate of the authorities, which in this case Board of Indonesian Muslim Scholars (MUI).

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Buckwheat husk processing products as Factor of a Stable Food Market Development

E3S Web of Conferences ◽

10.1051/e3sconf/202020801009 ◽

2020 ◽

Vol 208 ◽

pp. 01009

Author(s):

Olga Chugunova ◽

Marina Shkolnikova ◽

Elena Kadritskaya

Keyword(s):

Functional Food ◽

Food Products ◽

Biologically Active ◽

Raw Material ◽

Brown Pigment ◽

Material Source ◽

Food Ingredients ◽

Regional Food ◽

Food Market ◽

Buckwheat Husk

The current state of the economy requires a qualitatively new organization of the region’s food market. The development of regional food markets should be based primarily on a fuller use of local raw materials. The most important task in the development of the regional food market is the search for new sources of natural biologically active substances and the development of functional food products based on them. Melanin is a unique biologically active substance with inhibitory, protective, antioxidant, antibacterial, antiviral and antifungal effects. The main plant sources of melanin are chaga, birch mushroom and sunflower husk, the use of which is not always advisable and economically profitable. It is advisable to consider buckwheat husk Fagopyrumesculentum, which is characterized by the absence of ballast fraction and a high content of brown pigment localized in the outer layers of the cellular wall of the entire grain shell, as a promising raw material source for the isolation of melanin. The biochemical characteristics of melanin from alternative raw sources require a more detailed study of the properties of the pigment, in particular the functional ones, to confirm the practical possibility of using them as functional food ingredients in food products - antioxidants and biosorbents-detoxifying agents.

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

BIO Web of Conferences ◽

10.1051/bioconf/20201700147 ◽

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.

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Extraction Optimization, Structural Characterization, and Antioxidant Activities of Polysaccharides from Cassia Seed (Cassia obtusifolia)

Molecules ◽

10.3390/molecules24152817 ◽

2019 ◽

Vol 24 (15) ◽

pp. 2817 ◽

Cited By ~ 7

Author(s):

Ding-Tao Wu ◽

Wen Liu ◽

Qiao-Hong Han ◽

Ping Wang ◽

Xian-Rong Xiang ◽

...

Keyword(s):

Functional Food ◽

Antioxidant Activities ◽

Radical Scavenging ◽

Weight Ratio ◽

Reducing Power ◽

Natural Antioxidants ◽

Hot Water ◽

Raw Material ◽

Food Ingredients ◽

Chemical Structures

In order to explore Cassia seed polysaccharides (CSPs) as natural antioxidants for application in the functional-food industry, microwave-assisted extraction (MAE) was optimized for the extraction of CSPs by using a response surface methodology. Furthermore, the chemical structures and antioxidant activities of CSPs extracted by MAE and hot water extraction were investigated and compared. The maximum extraction yield of CSPs extracted by MAE (8.02 ± 0.19%) was obtained at the optimized extraction parameters as follows: microwave power (415 W), extraction time (7.0 min), and ratio of water to raw material (51 mL/g). Additionally, the contents of the uronic acids, molecular weight, ratio of constituent monosaccharides, intrinsic viscosities, and degrees of esterification of CSPs were significantly affected by the MAE method. Moreover, CSPs exhibited remarkable 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) ABTS, 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl DPPH, nitric oxide, and hydroxyl radical scavenging activities as well as reducing power. The high antioxidant activities observed in CSPs extracted by MAE could be partially attributed to its low molecular weights and high content of unmethylated galacturonic acid. Results indicate that the MAE method could be an efficient technique for the extraction of CSPs with high antioxidant activity, and CSPs could be further explored as functional food ingredients.

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Functional Foods and Human Health: An Overview

10.5772/intechopen.99000 ◽

2021 ◽

Author(s):

Muhammad Sajid Arshad ◽

Waseem Khalid ◽

Rabia Shabir Ahmad ◽

Muhammad Kamran Khan ◽

Muhammad Haseeb Ahmad ◽

...

Keyword(s):

Fatty Acids ◽

Functional Food ◽

Functional Role ◽

Functional Foods ◽

Food Products ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Food Ingredients ◽

Functional Components ◽

Modified Functional

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food products in which add additional ingredients for specific health purposes. Plant-based food such as fruits, vegetables, herbs, cereals, nuts and beans contain vitamins, minerals, fiber, omega-3 fatty acids, antioxidants and phenolic compounds that play a functional role in the human body against chronic diseases including cancer, cardiovascular and GIT-related disease. Some other foods or food products like juices, dairy products, fortified eggs and seafood are composed of functional components. Fish contain omega-3 fatty acids (EPA and DHA) that are played a functional role in heart health and brain development.

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

KnE Life Sciences ◽

10.18502/kls.v7i1.10111 ◽

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

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Application of wild-raw materials of the Irkutsk region in the production of functional canned products

Agrarian science ◽

10.32634/0869-8155-2020-343-11-127-133 ◽

2021 ◽

pp. 134-140

Author(s):

Natalya E. Posokina ◽

Nina M. Alabina ◽

Anna Yu. Davydova

Keyword(s):

Biochemical Composition ◽

Functional Food ◽

Nutritional Value ◽

Raw Materials ◽

Food Products ◽

Raw Material ◽

Eastern Siberia ◽

Canned Food ◽

Pine Nut ◽

Irkutsk Region

Relevance. Currently, the environmental situation in many regions of our country leaves much to be desired. It is known that proper nutrition is the foundation of health. Products intended for a healthy diet can only be made from environmentally friendly raw materials. In this regard, the regions of Siberia are of particular interest - they are rich in forests located far from settlements, where it is possible to collect and harvest large quantities of ecologically clean wild-growing raw materials for the production of functional food products.Materials and methods. The authors of the article analyzed the nutritional value and biochemical composition of wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region) on the basis of literature sources. The following raw materials were considered: blueberries (Vaccinium uliginosum), wild garlic: bear onions (Allium ursinum L.), forest mushrooms, pine nut cake and spicy-aromatic herbs – sagan-daila (Rhododendron Adamsii) and thyme (Thymus vulg?ris). Information about their nutritional value and biochemical composition is given. Based on the results of this analysis, a conclusion was made on the promising use of this raw material for the production of functional food products.Results. The article presents the results of scientific research related to the development of functional canned food based on wild-growing raw materials growing in the southern part of Eastern Siberia (Irkutsk region). Formulations of functional sauces have been developed, information on nutritional value and data on the content of the main functional ingredients in canned food are provided.

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Freeze-dried fast food products based on homogenized fish and plant systems

Fisheries ◽

10.37663/0131-6184-2021-2-99-103 ◽

2021 ◽

Vol 2021 (2) ◽

pp. 99-103

Author(s):

Nikita zarubin ◽

Natalya Strokova ◽

Ol'ga Bredihina ◽

Irina Krasnova ◽

Elizaveta Lavruhina

Keyword(s):

Physical Activity ◽

Fast Food ◽

Functional Food ◽

Healthy Lifestyle ◽

Food Product ◽

Food Products ◽

Research Data ◽

Calorie Content ◽

Freeze Dried ◽

Wide Range

The article presents research data that substantiate the relevance of the development of a ready-to-eat food product in the form of freeze-dried snacks and soups based on a homogenized fish-growing system. The developed recipe compositions and the technology of freeze-dried snacks and soups make it possible to produce high-protein, full-fledged amino acid products that also contain mono - and polyunsaturated fatty acids (omega-3,6,9), minerals (K, Na, P, Co, Cr, Se, I), nutritional fiber - fiber and inulin. High nutritional and biological values allow us to recommend the obtained freeze-dried products as functional food products for a wide range of consumers, including snacks for use in the diets of people who follow a "protein diet", as well as with increased physical activity; soups – for people with increased body weight, who monitor the calorie content of food, leading a healthy lifestyle.

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Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectives

Journal of Ethnic Foods ◽

10.1186/s42779-019-0022-6 ◽

2019 ◽

Vol 6 (1) ◽

Author(s):

Eduardo Esteves ◽

Jaime Aníbal

Keyword(s):

Iberian Peninsula ◽

Food Product ◽

Food Products ◽

Raw Material ◽

Traditional Food ◽

Fresh Fish ◽

Thunnus Obesus ◽

The Stability ◽

South Portugal ◽

Traditional Processing

AbstractThere is evidence that consumers perceive fish as healthy (Carlucci D et.al, Appetite 84:212–27,2015; Vanhonacker F et.al, Br Food J 115:508–25,2013; Verbeke W et.al, Public Health Nutr 8:422–9,2005.). Historically, the development of (traditional) processing techniques allowed for the preservation of excess quantities of fresh fish for storage or transport. Those technologies are not well documented and are being lost with the trend to urbanization and consumption of convenience, ready-to-eat food. In the so-called developed world, there is still a considerable demand for traditionally processed (sea)food products, wherein the raw material and the final product are of high value. Muxama or mojama is a traditional, highly valued food product prepared from dry-cured tuna loins that is a delicatessen in the southern Iberian Peninsula: Algarve (Portugal) and Andalucía, Murcia, Alicante, and Valencia (Spain). The tuna (mostly Thunnus obesus and T. albacares) loins are salted and dried following a typically artisanal process that incorporates empirical knowledge passed down numerous generations since at least the tenth century Common Era (Aníbal J and Esteves E, Muxama and estupeta: traditional food products obtained from tuna loins in South Portugal and Spain, Traditional food products 2016, Lindkvist KB et.al, Can Geogr-Géogr Can 52:105–20,2008, Gallart-Jornet L et.al, La salazón de pescado, una tradición en la dieta mediterránea [The salting of fish, a tradition in the Mediterranean diet] 2005.). The production process changed little over the years but is different among locations, even supporting distinct certifications. The stability of muxama derives from the reduced water activity. Furthermore, the drying method has secondary effects on flavor, color, and nutritional value of the product. In southern Portugal and Spain, muxama is the prime food product obtained from tuna at the end of the traditional quartering of tunas, named ronqueamento in Portugal or ronqueo in Spain. Other food products obtained from tuna include Estupeta, Mormos, Rabinhos, Faceiras and Orelhas, Ventresca, Tarantela and Sangacho, Espinheta, Tripa, Bucho, and Ovas. These products result from employing different manufacturing procedures and processes. In this paper, we tentatively describe the main features of the processing stages and traditional food products obtained from tuna produced in the southern Iberian Peninsula (Portugal and Spain) and discuss the interactions of knowledge systems and transmission of traditional knowledge regarding its production.

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Prospects of Anthocyanin-Rich Carbohydrates Sources Commodity Development to Support Functional Food Diversification

Jurnal Penelitian dan Pengembangan Pertanian ◽

10.21082/jp3.v39n2.2020.p117-128 ◽

2020 ◽

Vol 39 (2) ◽

pp. 117

Author(s):

Suarni Suarni ◽

Muh. Aqil ◽

Muh. Azrai

Keyword(s):

Sweet Potato ◽

Functional Food ◽

Agricultural Research ◽

Food Product ◽

Anthocyanin Content ◽

Black Rice ◽

Food Ingredients ◽

Potential Development ◽

Agricultural Research And Development ◽

Purple Sweet Potato

One of the sources of functional foodstuff is carbohydrate-based commodities which contain anthocyanin. These commodities include black rice, purple corn, and purple sweet potato. The anthocyanin compound is a pigment which is responsible for the purple color to the produced commodities. This compound possesses antioxidative activities which are able to bind with free radical compounds and protect human body against various diseases.Physiological function of the anthocyanin in foodstuff has attract particular interest for further exploration, particularly on its bioavailability nature, functional food ingredients, and its product’s appearances. Several anthocyanin-rich varieties such as Jeliteng black rice, Srikandi Ungu corn, and Antin purple sweet potato has been released by Indonesian Agency for Agricultural Research and Development (IAARD). In the future, development of processed functional food product is expected to raise in line with the increase in the public’s interest on the important of the health. The specific function of antioxidant derived from the anthocyanin compound enable human immunity increase which is recently getting popular, particularly during Covid-19 pandemic. Potential development of the foodstuffs associated with anthocyanin involves various research from upstream to downstream, starting from superior varieties development which contain higher anthocyanin content, by product creation with higher functional values and preferred by the consumers.Keywords: Carbohydrates, anthocyanin, functional food, diversification. AbstrakPROSPEK PENGEMBANGAN KOMODITAS SUMBER KARBOHIDRAT KAYA ANTOSIANIN MENDUKUNG DIVERSIFIKASI PANGAN FUNGSIONALSalah satu sumber bahan pangan fungsional adalah komoditas berbasis karbohidrat dan mengandung antosianin. Komoditas tersebut antara lain padi beras hitam, jagung ungu, dan ubi jalar ungu. Senyawa antosianin merupakan pigmen yang memberikan warna ungu pada produk yang dihasilkan. Antosianin memiliki aktivitas antioksidan, yang mampu mengikat senyawa radikal dan melindungi tubuh dari penyakit. Fungsi fisiologis dari antosianin dalam bahan pangan telah menarik perhatian untuk dilakukan eksplorasi sifat bioavailability, fungsi pangan fungsional, dan tampilan produknya. Beberapa varietas unggul komoditas sumber karbohidrat kaya antosianin seperti padi hitam Jeliteng, jagung Srikandi Ungu, dan ubi jalar ungu Antin telah dilepas oleh Balitbangtan. Ke depan, pengembangan produk olahan pangan fungsional diharapkan semakin meningkat seiring dengan meningkatnya perhatian masyarakat akan pentingnya kesehatan. Fungsi khusus antioksidan dari senyawa antosianin dapat menaikkan imun tubuh yang sangat dibutuhkan masyarakat, apalagi dalam masa pandemi Covid-19. Potensi pengembangan bahan pangan berantosianin memerlukan penelitian dari hulu hingga hilir, mulai dari perakitan varietas unggul mengandung antosianin lebih tinggi sampai teknologi pengolahan untuk menghasilkan produk olahan yang lebih berkualitas, dengan sifat fungsional yang lebih tinggi, dan disenangi oleh konsumen.Kata kunci: Karbohidrat, antosianin, pangan fungsional, diversifikasi.

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