SPECIALIZED BAKERY PRODUCTS FOR THE CORRECTION OF NUTRITIONAL IMBALANCE IN SCHOOL-AGE CHILDREN

2021 ◽  
Vol 14 (3(53)) ◽  
pp. 89-97
Author(s):  
Larisa Stanislavovna Kolosovskaya ◽  
Liudmila Ivanovna Sevastsei ◽  
Sviatlana Vasilevna Pashuk ◽  
Irina Sergeyevna Birulya
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Nutrient Deficiency ◽  
School Age Children ◽  
Bakery Products ◽  
School Age ◽  
Scientific Technical ◽  
The Republic ◽  
Ingredient Composition ◽  
Nutritional Imbalance

The article considers aspects of the development of technology for the production of bakery products for the nutrition of school-age children with a low content of salt (sodium) and sugar, contributing to the correction of nutritional imbalance, prevention and reduction of risk factors for non-communicable diseases. The analysis of retrospective data on the actual nutrition and nutrient deficiency of school-age children of the Republic of Belarus is carried out, the ingredient compositions and individual indicators of the nutritional value of the developed specialized bakery products for the nutrition of school-age children are substantiated. The raw materials, the use of which is possible in the production of specialized bakery products for the nutrition of school-age children, have been studied. The influence of various ingredients (salt, sugar, mineral complexes, inulin) in different dosages on the rheological characteristics, gas-forming and gas-retaining properties of the dough was studied. Based on the analysis of scientific, technical and regulatory literature, the ingredient composition and individual indicators of the nutritional value of the developed specialized bakery products with a low content of salt and sugar are justified. Technologies for the production of bakery products specialized for the nutrition of school-age children (drying, straws) have been developed. The parameters of conducting the technological process in production conditions that provide the appropriate organoleptic indicators of bakery products are established.

scholarly journals Trends of the energy and protein value of hylage from legumes in the Republic of Tatarstan

2021 ◽  
pp. 45-48
Author(s):  
Evgeny Olegovich Krupin ◽  
Marsel Sharipzyanovich Tagirov ◽  
Adelya Ayratovna Askarova
Keyword(s):  
Energy Level ◽  
Nutritional Value ◽  
Raw Materials ◽  
Net Energy ◽  
Average Value ◽  
Plant Raw Materials ◽  
Digestible Protein ◽  
The Republic ◽  
Perennial Legumes

The results of the analysis of the dynamics of energy and protein nutritional value of haylage from perennial legumes harvested from plant raw materials in the territory of the Republic of Tatarstan in the period from 1993 to 2018 are described. The long-term average value of the studied indicator was 9.52 MJ / kg, which is 5.54% higher than the norm. The highest content of exchangeable energy was noted in 1996 - 9.67 MJ / kg, which is 1.58% higher than the long-term average. The lowest content of exchangeable energy was established in 2009 (9.36 MJ / kg). The long-term average value of the net energy level of lactation was 1.96 MJ / kg, which is 9.68% higher than the norm. The maximum was observed in 2017 and amounted to 2.17 MJ / kg, and the minimum - in 2001 (1.65 MJ / kg), when it was 23.97% below the norm. It was found that the average long-term value of the level of digestible protein in haylage was 111.31 g / kg, which is 1.78% higher than the norm. The highest content of digestible protein was found in 2010 (17.21%). The smallest value was recorded a year earlier, in 2009 and amounted to 95.64 g / kg, which, respectively, is lower than the average long-term value and the value of the norm by 14.08 and 12.56%, respectively.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

scholarly journals Investigation of organoleptic and functional-technological parameters of meat breads using mechanically deboned poultry meat

2019 ◽  
Vol 21 (91) ◽  
pp. 3-8 ◽  
Author(s):  
V. I. Tischenko ◽  
N. V. Bozhko ◽  
V. M. Pasichnyi ◽  
V. V. Brazhenko
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Control Sample ◽  
Meat Products ◽  
Nutrient Deficiency ◽  
Raw Material ◽  
Poultry Meat ◽  
Material Base ◽  
Technological Parameters ◽  
Minced Meat

Creation of combined meat products combining traditional consumer properties, as well as the possibility of using non-traditional raw materials in their recipes, is aimed at the expansion and rational use of the raw material base of the meat processing complex and solves the problem of reducing nutrient deficiency in the diet of the population. Therefore, the issue of the use of mechanically deboned poultry meat in meat bread technology and its impact on qualitative indicators and functional and technological properties is relevant. The aim of the research was to study the feasibility of the use of mechanically deboned poultry meat in the technology of combined products. Three model recipes based on the formula-meat analogue “Chainyyi” were developed. The possibility of replacing beef and pork meat with duck meat and mechanically deboned poultry meat of turkey was studied in the bread recipes. The total amount of duck meat and mechanically deboned poultry meat was 63%. As a protein ingredient able to bind moisture and relatively inexpensive compared to meat raw material, 20% of the pig's heart was added to the formulation, as well as 2% XB Fiber. Other components of the analogue formulation have not changed. Combination of duck meat with mechanically deboned poultry meat of turkey and pork hearts in the abovementioned ratios as part of meatcontaining bread stuffing systems allowed to improve the nutritional value of the product and its qualitative indices. The research confirmed the possibility of combining regional and relatively cheap raw materials to increase the nutritional value of meatcontaining products, namely breads. The bulk of proteins in the experimental samples increased by 6.57–10.38% and was within the range of 17.96–17.34%. On average, 4.98% decreased the fat content, the product became less calorie relative to the analogue by 15.98–16.76%. The formulations of model minced meat were distinguished by a higher index of the water-holding capacity, the content of binding moisture and the best indicators of plasticity. This affected the quantity of finished products, which amounted to 120.64–117.3% to the mass of raw materials, while in the control sample this figure was lower by 3.49–7.47%.

scholarly journals Opportunities for improving the nutritional value of cereal-based products

2012 ◽  
pp. 275-278
Author(s):  
Péter Sipos ◽  
Zoltán Győri ◽  
József Kruppa ◽  
Mariana Sándor ◽  
Béla Kovács
Keyword(s):  
Sodium Chloride ◽  
Nutritional Value ◽  
Energy Content ◽  
Raw Materials ◽  
Risk Estimation ◽  
Apple Pomace ◽  
Bakery Products ◽  
Whole Grain ◽  
High Fibre ◽  
Set Up

We set up experiments for improving the nutritional value of cerealbased products. Our aims were to decrease the energy content of bakery products with the mixing of plant originated raw materials and byproducts with high fibre contents, and we have evaluated the effect of sodium-chloride on the physical properties of bakery products. We found that the apple pomace, the byproduct of juice production, is excellent for increasing of fibre content of bakery products and the further aim of investigation is to develop economical ways of hygienic byproduct handling and purification. Our experiments, evaluate the bakery use of triticale, have significant achievements and the breads made from triticale flour and whole-grain are commercially available nowadays. Our investigations included the possibilities of decrease of toxin contamination of cereals and our results can form a part of risk estimation systems after further experiments .

scholarly journals Iodine status among school age children in the Republic of Seychelles

2021 ◽  
Vol 80 (OCE3) ◽  
Author(s):  
A.M. Monaghan ◽  
M.S. Mulhern ◽  
E.M. McSorley ◽  
J.J. Strain ◽  
T. Winter ◽  
...  
Keyword(s):  
School Age Children ◽  
School Age ◽  
Iodine Status ◽  
The Republic

scholarly journals GAME EDUKASI ROTI MOCAF BERBASIS ANDROID

2018 ◽  
Vol 1 (2) ◽  
pp. 114-120
Author(s):  
Eko Budi Cahyono ◽  
Tino Firmansyah ◽  
Wildan Suharso ◽  
Hardianto Wibowo
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
School Age Children ◽  
Functional Testing ◽  
School Age ◽  
Production Testing ◽  
Game Development ◽  
Cassava Flour ◽  
The Many ◽  
Study Designs

The understanding of the Indonesian people about the importance of abundant raw materials is very lacking, this is evidenced by the many understandings that mocaf (cassava flour) is a raw material that cannot be processed properly and attractively so that it does not become a trend. Indonesia is one of the countries producing cassava although cassava is not a staple food. People need to know and understand the extent to which cassava can be processed into cassava flour, and cassava flour into bread. This study designs and builds applications that are educational to provide understanding to the community, especially for school-age children, considering that the main education is when compulsory children are elementary, middle and high school. In this study the Game Development Life Cyle (GDLC) method is used which consists of the stages of initiation, pre production, production, testing. In this study playtesting evaluation was carried out for 20 respondents with a play time of 10-15 minutes, covering aspects of concentration in addition to functional testing. Concentration aspects are valued at 4,15.

scholarly journals Create a new type of meat pate for preschool and school-age children

2021 ◽  
pp. 39-44
Author(s):  
S. T. Abimuldina ◽  
D. A. Zhussupbayeva ◽  
A. Т. Ibrayeva ◽  
A. I. Alimova ◽  
D. Zaimova ◽  
...  
Keyword(s):  
Meat Products ◽  
Poultry Meat ◽  
School Age Children ◽  
School Age ◽  
Anaerobic Microorganisms ◽  
Product Formulation ◽  
Directed Action ◽  
New Type ◽  
Ingredient Composition ◽  
Age Studies

The article is devoted to the study of meat-added products with functional properties for children of pre-school and school age. Studies were carried out taking into account the combination of the ingredient composition to create quality meat products. The production technology has been developed, the product formulation has been developed, microbiological indicators, qualitative indicators have been determined, and production testing has been carried out. The developed pates are enriched with natural biological corrector (NBC) of domestic production, NBC enrich them with micronutrients necessary for directed action: pate enriched with calcium with the addition of poultry meat. According to microbiological studies in preserves «Poultry meat pate»,quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) does not exceed the confidence interval, is 6,6 x 102 CFU/g. 

scholarly journals IMPROVING THE EFFICIENCY OF CARIES PREVENTION DUE TO THE TIMING OF THE ERUPTION AND MINERALIZATION OF PERMANENT TEETH IN CHILDREN ENVIRONMENTAL PROBLEMS OF THE REGIONS OF THE REPUBLIC OF UZBEKISTAN

2020 ◽  
Vol 6 ◽  
pp. 1-4
Author(s):  
M. SH. Afakova ◽  
S. S. Murtazaev
Keyword(s):  
Environmental Problems ◽  
Caries Prevention ◽  
Permanent Teeth ◽  
School Age Children ◽  
School Age ◽  
Clinical Observations ◽  
The Republic

The process of mineralization or maturation of enamel occurs within 3-5 years after teething. Numerous clinical observations indicate that caries develops most intensively in the first years after teething, which coincides with the period of immature enamel. Due to the mineralization of enamel, its resistance to caries increases. The terms of eruption and mineralization of permanent teeth in school-age children with the physiological development of the child coincide with the terms of complete resorption of the roots of temporary teeth.

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