scholarly journals Development of recipes for combined products with functional properties

2021 ◽  
Vol 17 (1) ◽  
pp. 64-69
Author(s):  
O. A. Ogneva ◽  
N. S. Bezverkhaya
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Starter Cultures ◽  
Cottage Cheese ◽  
Technical Documentation ◽  
Fruit And Vegetable ◽  
Functional Orientation ◽  
Vegetable Raw Materials

Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.

scholarly journals Discovery of latent reserves of fruit and vegetable raw materials during the production of healthful food products for the world culinary specialists

ScienceRise ◽  
2019 ◽  
Vol 0 (5) ◽  
pp. 57-64
Author(s):  
Raisa Pavlyuk ◽  
Viktoriya Pogarskaya ◽  
Ludmila Radchenko ◽  
Vadim Pavlyuk ◽  
Leonida Bilenko ◽  
...  
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Fruit And Vegetable ◽  
The World ◽  
Vegetable Raw Materials ◽  
Healthful Food

scholarly journals Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

2021 ◽  
Vol 16 (6) ◽  
pp. 37-47
Author(s):  
A. A. Skhalyakhov ◽  
K. R. Siyukhov ◽  
Z. T. Tazova ◽  
N. T. Siyukhova
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Soft Drinks ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Plant Raw Materials ◽  
The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

scholarly journals DEVELOPMENT OF COLLAGEN-CONTAINING DRINKS

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
Y. Verkhivker ◽  
O. Myroshnichenko ◽  
S. Pavlenko
Keyword(s):  
Raw Materials ◽  
Physicochemical Characteristics ◽  
Biologically Active ◽  
Animal Origin ◽  
Technical Documentation ◽  
Fruit And Vegetable ◽  
Relevant Today ◽  
Full Compliance ◽  
Vital Component ◽  
Vegetable Raw Materials

The problem of human aging is very relevant today. The mechanisms of aging are closely related to the decrease of such a protein substance as collagen in the human body. One of the possibilities for restoration the amount of this vital component is the use of collagen-containing juice products of everyday use in the diet. Taking into account the relevance and prospects of this issue, the direction of further work has been chosen accordingly. The purpose of the research is the use of collagen in the formulation of an assortment of juice products based on fruit and vegetable raw materials. To achieve the goal of the study we formulated the tasks that allowed us to research the range and quality indicators of different types of collagen of plant and animal origin (tomato, beef, pork and fish) as well as to justify the choice of the most preferred collagen sample for drinks. We have determined the optimal amount of this biologically active additive to ensure the required quality of the finished product. We have investigated the preservation of the active properties of various types of collagen in fruit and vegetable drinks. As a result of the studies performed it has been shown that beef collagen is the most acceptable and retains its active properties in an amount of 5% to the mass of the drink; it adds salt, alcohol, alkaline protein fractions according to its fractional composition. It has been shown that the amino acids methionine, tryptophan and hydroxyproline which confirm the presence of collagen in the product are contained in ready-made juice drinks enriched with collagen of beef origin. The formulations of fruit and vegetable drinks with the addition of collagen have been developed accordingly. A comparison of the organoleptic and physicochemical characteristics of finished drinks with the requirements of normative and technical documentation (DSTU 4283-2007) was carried out and their full compliance was proved.

scholarly journals Research of dairy and vegetable raw materials for the production of food for children, obese

2020 ◽  
Vol 11 ◽  
pp. 76-83
Author(s):  
T.A. Antipova ◽  
◽  
S.V. Felik ◽  
S.V. Simonenko ◽  
N.L. Androsova ◽  
...  
Keyword(s):  
Amino Acid ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Food Products ◽  
Baby Food ◽  
Cottage Cheese ◽  
Protein Concentrate ◽  
Pine Nut ◽  
Pumpkin Seeds ◽  
Vegetable Raw Materials

Aim. The research of dairy and vegetable raw materials used for the production of specialized baby food products. Materials and Methods. The following types of raw materials were used for research: dairy – cow's, goat's, mare's milk; vegetable – pine nut kernel, pumpkin seeds, pine nut flour, pumpkin seed protein concentrate. The production of products was carried out in the conditions of a pilot production of the Research Institute of Baby Food; research of samples – in the laboratory of analytical research of technological processes of specialized food products. The work used organoleptic and physico-chemical research methods: GOST 31981-2013; GOST 34617-2019; GOST 23327-98; GOST 5867-90; GOST 30648-99; GOST 32915-2014. The amino acid content in the samples was determined according to MVI.MN 1363-2000. Results. Comparison of the amino acid compositions of cow's, goat's and Mare's milk showed that goat's and cow's milk contain almost the same amount of arginine, with a small predominance in goat's milk. When studying the amino acid composition of plant ingredients, it should be noted that the highest amount of arginine is contained in the protein concentrate of pumpkin seeds and pine nut flour, which is explained by the high protein content in these components. Conclusion. Recipes for beverages and fermented milk products (yogurt and baby cottage cheese) intended for inclusion in the diets of obese children have been developed.

DESIGN OF COTTAGE CHEESE MASSES FORMULATION WITH USING MILK THISTLE MEAL AND FRUIT AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
Л.А. РЫЛЬСКАЯ ◽  
Т.В. БАРХАТОВА ◽  
М.М. БОРИСОВА ◽  
А.А. КУШНЕРЕВА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Cottage Cheese ◽  
Milk Thistle ◽  
Probiotic Properties ◽  
Fruit And Vegetable ◽  
Milk Fermentation ◽  
Vegetable Raw Materials ◽  
Ratio Of Components ◽  
Fruit Purée

Рассмотрено использование плодоовощного сырья клубней топинамбура и плодов банана, груши, айвы в рецептуре творожных масс. Получение творога осуществляли традиционным методом. Для ферментации молока использовали концентрат Бифилакт-Про , обусловливающий пробиотические свойства готового продукта. Для интенсификации процесса сквашивания молока и в качестве источника пищевых волокон был выбран шрот расторопши в количестве 7,5, что позволило сократить продолжительность производства творога на 23 ч и увеличить выход продукта на 1217. Для обогащения творожной массы функциональными ингредиентами растительного происхождения использовали пюре из клубней топинамбура, груши, айвы и банана. Были составлены 10 образцов смеси массой по 100 г каждый, в которых в соответствии с планом эксперимента варьировали факторы количество каждого из компонентов: творожной основы со шротом расторопши овощной добавки пюре из клубней топинамбура фруктовой добавки банановое, или грушевое, или айвовое пюре. С помощью программы Statistica 10 определены оптимальные дозировки овощного и фруктового пюре, обеспечивающие высокие органолептические свойства творожной массы. Наиболее высокие дегустационные оценки имели образцы, содержащие пюре из клубней топинамбура в количестве 1525 и 3040 фруктового пюре. С учетом полученных соотношений компонентов были разработаны рецептуры новых видов творожных масс. The use of fruit and vegetable raw materials tubers of Jerusalem artichoke and fruits of banana, pear, and quince in the formulation of cottage cheese masses is considered. Obtaining cottage cheese was carried out by the traditional method. Concentrate Bifilact-Pro , which determines the probiotic properties of the finished product, was used for fermentation of milk. milk thistle meal in the amount of 7,5 was chosen to intensify the process of milk fermentation and as a source of dietary fiber. This allowed to reduce the duration of cottage cheese production by 23 hours and increase the yield of the product by 1217. Puree of Jerusalem artichoke tubers, pear, quince and banana is used to enrich the cottage cheese mass with functional ingredients of plant origin. 10 samples of the mixture weighing 100 g each were made in accordance with the plan of the experiment, which varied factors the amount of each of the components: cottage cheese base with milk thistle meal vegetable additives puree of Jerusalem artichoke tubers fruit additives banana, or pear, or quince puree. With the help of the program Statistica 10, the optimal dosages of vegetable and fruit puree that provide high organoleptic properties of the curd mass are determined. Samples containing puree of Jerusalem artichoke tubers in the amount of 1525 and 3040 of fruit puree had the highest tasting scores. Formulations of new types of cottage cheese masses were developed taking into account the obtained of the ratio of components.

NON-TRADITIONAL VEGETABLE RAW MATERIALS IN CREATING THE NEW TYPES OF FOOD PRODUCTS OF ANIMAL ORIGIN

2017 ◽  
Vol 73 (12) ◽  
Author(s):  
Nadezhda Pavlovna Shevchenko ◽  
Marina Vasilevna Kaledina ◽  
Lyudmila Viktorovna Voloschenko ◽  
Alexander Ivanovich Shevchenko ◽  
Inna Alekseevna Baidina
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Animal Origin ◽  
Traditional Vegetable ◽  
Vegetable Raw Materials

ENRICHMENT OF FUNCTIONAL DRINKS FROM VEGETABLE RAW MATERIALS WITH PROTEINS OF GRAIN CROPS

2020 ◽  
Author(s):  
О.В. ПРИСТУПКО ◽  
Л.Я. РОДИОНОВА
Keyword(s):  
Chemical Composition ◽  
Ph Value ◽  
Raw Materials ◽  
Optimal Ratio ◽  
Grain Crops ◽  
Complexing Ability ◽  
Functional Orientation ◽  
Materials Used ◽  
Vegetable Raw Materials ◽  
Pectin Substances

Разработаны рецептуры напитков функционального назначения из овощных соков с добавлением концентрата из пророщенного зерна полбы Руно . Исследована комплексообразующая способность (КС) напитка при оптимальном соотношении белка и пектина. Определен химический состав используемого сырья и энергетическая ценность готовых напитков. Установлено содержание в 100 г разработанного напитка, образец 1 и 2 соответственно: сухих веществ 8,6 и 7,2 пектиновых веществ 1,80 и 1,79 белков 3,46 и 3,40 г углеводов 10,46 и 7,87 г жиров по 0,14 г. КС образцов 1 и 2 соответственно (58 0,1) и (56 0,2) мг Pb2/мл значение pH 5,1 0,3 и 5,3 0,4. Разработанные овощные соки с мякотью, обогащенные пророщенным зерном полбы Руно , могут быть рекомендованы в качестве овощных напитков функциональной направленности. Recipes of functional drinks from vegetable juices with the addition of concentrate from sprouted grain of spelt Runo have been developed. The complexing ability of the drink with the optimal ratio of protein and pectin was studied. Was determined the chemical composition of the raw materials used and the energy value of the finished beverages. The content of 100 g of developed drinks, the samples 1 and 2, respectively: dry solids 8,6 and 7,2 pectin substances 1,80 and 1,79 proteins 3,46 and 3,40 g carbohydrates 10,46 and 7,87 g of fats in each sample of 0,14 g. The complexing ability of samples 1 and 2, respectively (58 0,1) and (56 0,2) mg Pb2/ml the pH value, respectively 5,1 0,3 and 5,3 0,4. Developed vegetable juices with pulp, enriched with sprouted grain of spelt Runo , can be recommended as vegetable drinks of a functional orientation.

scholarly journals Prospects Of Using Walnut In Technologies Of Drinks

2015 ◽  
Vol 19 (2) ◽  
pp. 39-50
Author(s):  
Inna Tiurikova ◽  
Mykhailo Peresichnyi
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
The Body ◽  
Maturity Stage ◽  
Human Beings ◽  
Fruit And Vegetable ◽  
Biological Value ◽  
Vegetable Raw Materials ◽  
Main Components ◽  
Physical And Chemical

Abstract The results of studies in the field of beverage functionality using walnut are presented. The main components such as celery, Jerusalem artichokes, carrots, pumpkin and rhubarb, as a dietary supplement - extracts from walnut of milk-maturity stage are offered for creating blends. The basic physical and chemical properties of fruit and vegetable raw materials and semi-finished products created on the base of them have been studied, and their nutritional and biological value has been proved. Rational technologies of fruit and vegetable blends with nut additives have been identified. Their biological value has been confirmed. Drinks are recommended for use in the daily diet of human beings to satisfy thirst and enrich the body by biologically valuable components.

scholarly journals CONDITION OF THE SERVICE MARKET FOR THE STATE REGISTRATION OF SPECIALIZED FOOD PRODUCTS

2021 ◽  
pp. 71-77
Author(s):  
E. S. Razumovskaya
Keyword(s):  
Raw Materials ◽  
Food Products ◽  
Research Process ◽  
Fruit Juices ◽  
The State ◽  
Baby Food ◽  
Service Market ◽  
Previous Period ◽  
Vegetable Raw Materials ◽  
State Registration

The article analyzes the state registration of specialized food products, using the example of food products for children from three years old. The research process involves certificates issued on the website of the «Unified register of state registration certificates’ in the period from 2014 to 2019. During the analysis, the main groups of specialized baby food were identified, and the number of registered certificates in dynamics was determined. The data obtained indicate that the demand for state registration of children’s specialty food increased by 2018 and amounted to more than 30% compared to the previous period. The most popular products on the market of baby food for children three years old: juice-containing beverages, including vegetable raw materials, vegetable nectars, fruit juices.

MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

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