scholarly journals Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour

10.5219/1296 ◽  
2020 ◽  
Vol 14 ◽  
pp. 247-253
Author(s):  
Davit Tsagareishvili ◽  
Otari Sesikashvili ◽  
Dodo Tavdidishvili ◽  
Gia Dadunashvili ◽  
Nugzari Sakhanberidze ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Raw Materials ◽  
Vitamin B1 ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Model Systems ◽  
Design Parameters ◽  
Maximum Expansion ◽  
Volume Weight

Widening the range of products produced on the basis of agricultural raw materials and improving the quality of these products and increasing their nutritional value ”‹”‹represent urgent challenges. Therefore, the production of new mass consumption products with high nutritional and biological value brings to the fore the use of local nut flour as an enriching supplement in innovative technological processes. The high nutritional value of nuts (nuts, walnuts, and peanuts) is due to their chemical composition, including lipids, a large amount of soluble proteins that are well absorbed by the human body, sufficiently large quantities of vitamin  B1 and a small amount of vitamins PP and E. It is known that in peanut grains, lipids have a balanced composition of fats and acids, as well as sufficiently large amounts of essential amino acids, which makes their protein composition closer to that of animal proteins. This study considers the influence of thermoplastic extrusion parameters on the functional and physicochemical properties of extrudates in their formation process. The technological and design parameters of the process and their variation ranges are based on studies conducted on model systems. The ratio of the extrusion mixture components (formulation) is also developed. Based on the methodology for multifactorial experimental design, the variation of the volume weights, expansion rates, and mechanical specific energy expenditure of porous extrudates enriched with starch-based nut flour is studied.  It has been established that the best quality indicators of the products are achieved with the minimum volume weight and the maximum expansion rate.

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 RESULTS OF SCREENING ASSESSMENT OF NUTRITIONAL VALUE AND AMINO ACIDS CONTENT IN THE INDUSTRIAL WORKERS DIET

2019 ◽  
pp. 40-43
Author(s):  
T.V. Mazhaeva ◽  
S.E. Dubenko
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Protein Quality ◽  
Raw Materials ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Toxic Substances ◽  
Industrial Workers ◽  
Regulatory Requirements ◽  
Laboratory Methods

To decrease the toxic effects of xenobiotics on healthy workers in healthful and dietary meals, it’s important to consider not only the proper diet intake of macro- and micronutrients, but protein quality in terms of essential amino acids. A study was conducted to evaluate nutritional value and amino acids content in the industrial workers diets of two metallurgical enterprises by calculation and laboratory methods. We found that set of healthful and dietary meals at the calculation stage do not comply with regulatory requirements for fats and carbohydrates by 34 and 16 percent, respectively. According to laboratory tests, from 57 to 68 percent of sets of healthful and dietary meals do not comply with regulatory requirements for proteins, fats and carbohydrates. The discrepancy in the data on the amount of determined nutrients between the calculated and laboratory methods may be due to calculation errors, shortage and quality of raw materials, as well as a limitation of methods for determining fat and carbohydrates. With a set of healthful and dietary meals workers can satisfy the almost daily requirement for the corresponding energy expenditures for some amino acids, however, the required amount of these amino acids in workers in contact with heavy metals has not been established. It has also been found that in diets of healthful and dietary meals, the ratio of tryptophan / lysine / methionine + cystine is violated towards an excess of tryptophan, whose deamination products are highly toxic. It is necessary to continue further investigation of ready-made diets of healthful and dietary meals for nutritional value and amino acid content in order to identify factors affecting the discrepancy within research results between calculation and laboratory methods, as well as establish adequate norms for amino acids intake in workers exposed to toxic substances.

scholarly journals Processing of natural plant raw materials and their use as additives in the food industry

2021 ◽  
Vol 845 (1) ◽  
pp. 012121
Author(s):  
S N Nikonovich ◽  
N A Tarasenko ◽  
S I Kucherova
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Raw Materials ◽  
Fine Powder ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Deep Processing ◽  
Plant Raw Materials ◽  
Active Additive ◽  
Squalene Content

Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.

scholarly journals THE CHARACTERISTIC OF COMPOUND FEEDS FOR CLARIAS GARIEPINUS

2019 ◽  
Vol 19 (1) ◽  
pp. 36-41 ◽  
Author(s):  
B. IEGOROV ◽  
L. FIHURSKA ◽  
М. TERZI ◽  
O. RUHLENKO
Keyword(s):  
Crude Protein ◽  
Nutritional Value ◽  
Raw Materials ◽  
Clarias Gariepinus ◽  
Wheat Gluten ◽  
Fish Farming ◽  
Essential Amino Acids ◽  
State Agency ◽  
Crude Fiber ◽  
Gross Energy

The article states that industrial fish farming in inland waters has become increasingly important in the recent years and it is one of the sources for satisfying the needs of people in the high-protein foods. The fish meat is an extremely rich source of proteins, which are easily digested, vitamins, polyunsaturated fatty acids, macro- and microelements. One of the priorities of the development of the fish farming in Ukraine is the cultivation of the Clarias gariepinus. Clarias gariepinus or African sharptooth catfish is a species of catfish of the family Clariidae, the airbreathing catfishes. In 2017, with the support of the Ukrainian State Agency, the Institute of Fisheries of Ukraine on the part of the state and the companies Vismar Aqua, Aquaprom and the Dutch company Trouw Nutrition («Skretting»), the program was developed to increase the cultivation of the Clarias gariepinus under the name Clarias gariepinus - 2020. The objective of the program is to provide 2020 tons of Clarias gariepinus until 2020. Today, the production of the Clarias gariepinus in Ukraine is about 500 tons per year; about50 farms are engaged in cultivation. That is why the production of balanced domestic compound feeds for Clarias gariepinus is an important task of the feed industry of Ukraine. The theoretical study was devoted to the problem of the production of compound feeds for the Clarias gariepinus. The nutritional value of compound feeds for Clarias gariepinus a depends on the stage of the life cycle of this species of fish. The above world leaders are manufacturers of compound feeds for Clarias gariepinus, the analysis of granule size and nutritional value of compound feeds on the content of crude protein in prestarting, starting, growth and finishing periods respectively. The requirements for the content of essential and non-essential amino acids, minerals (micro and micronutrients), waterand fat soluble vitamins and restrictions on the content of crude fiber are given. Indicated the main and additional raw materials, traditionally used in the manufacture of data feed advanced companies. The main components are fish meal, produced under relatively low drying conditions, wing meal, corn and wheat gluten, soy products, by-products of extraction oil and press production oil (soya, sunflower and other cakes and meals), premisex, carotenoids like astaxanthin. The feeding programs of the Clarias gariepinus of various manufacturers have been analyzed and their own feeding program has been developed for this species of fish; it divides the period of cultivation of the Clarias gariepinus into prelaunch, starting, growth and finishing ones. For prestart mixed feeds, the content of crude protein should be at least 45%, raw fat at least 12%, raw fiber not more than 1.8%, gross energy not less than 13.7 MJ, raw ash not more than 8%. For starter feed, the content of crude protein should be at least 42%, raw fat at least 12%, raw fiber not more than 3%, gross energy not less than 13.1 MJ,raw ash not more than 9.5%. For grower’s feeds, the content of crude protein should be at least 38%, raw fat at least 12%, crude fiber not more than 3%, gross energy not less than 12 MJ, raw ash not more than 9.5%.

scholarly journals Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates

2020 ◽  
Vol 37 (2) ◽  
Author(s):  
Frank F. Velásquez-Barreto ◽  
Edson E. Ramirez-Tixe ◽  
Mariana D. Salazar-Irrazabal ◽  
Elias Salazar-Silvestre
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Zea Mays L ◽  
Chenopodium Quinoa ◽  
Essential Amino Acids ◽  
Corn Flour ◽  
Fava Bean ◽  
Bean Flour ◽  
Andean Highlands ◽  
Quinoa Flour

Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, their consumption has changed as they are increasingly used for instant food mixtures. However, a better design and formulation are necessary to maintain Andean grains’ nutritional value and characteristics. In this study, we evaluated the physicochemical properties and acceptability of three formulations containing extruded corn (Zea mays L.), fava bean (Vicia faba L.), and quinoa (Chenopodium quinoa Willd) flours. Grain samples were collected from Choclococha, Acobamba, Huancavelica, Peru, and extruded at 95°C. Subsequently, three flour formulations were prepared. The formulation comprising 30% fava bean flour, 58% quinoa flour, and 12% corn flour consisted of 18.64% protein, 4.87% fat, 8.4% humidity, 2.99% ash, and 62.44% carbohydrates. This formulation with the highest quinoa flour content presented the highest acceptability in terms of color odor and flavor, and the highest protein content and digestibility (72.6%) of all analyzed formulations. Thermal analysis and pasting testing indicated that the formulation with the highest acceptability did not contain native starch; moreover, the proteins in this formulation were denatured.

scholarly journals Research of the Nutritional Value of Macrophytes of the Sea of Azov

2020 ◽  
Author(s):  
Liudmila Donchenko ◽  
Olga Bityutskaya ◽  
Julia Glubokovskikh
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Iodine Content ◽  
Essential Amino Acids ◽  
Sea Of Azov ◽  
High Iodine ◽  
The Sea Of Azov ◽  
Sodium Magnesium ◽  
Technological Processing ◽  
Pectin Substances

The paper presents the results of research devoted to the nutritional value of macrophytes − green algae Ulvarigida C. Ag., Cladophora spp., red algae Callithamnion corymbosum (Smith) Lyngb. These typical representatives of the aquatic biocenoses of the coastal waters of the two seas, Cladophora spp., episodically dominate in the periphyton of the Sea of Azov. An analysis of the chemical composition made it possible to establish the predominance of the carbohydrate component (59.2 − 64.9 % absolute dry matter), the presence of pectin substances in significant quantities (% a.d.m.), namely in U. rigida − 12.1, Cladophora sp. − 7.5, C. corymbosum – 6.0. The amino acid composition of algae proteins was studied; limiting essential amino acids were established. In the mineral composition of macrophytes, the presence of phosphorus, calcium, potassium, sodium, magnesium was determined; a high iodine content was noted in U. rigida (4.3 – 4.6 %). All three types of algae belong to low-calorie raw materials (less than 90 kcal/100 g) and with a certain technological processing can be recommended in diets to reduce weight.

scholarly journals USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
O. Topchii ◽  
Ye. Kotliar ◽  
T. Honcharenko ◽  
A. Petryna ◽  
O. Tarasiuk
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Quality Parameters ◽  
Model Systems ◽  
Meat Production ◽  
Technological Parameters ◽  
Organoleptic Evaluation ◽  
Functional Ingredients ◽  
Organoleptic Characteristics

Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.

scholarly journals Variability Russian Rice Varieties in Essential Amino Acids Composition

2021 ◽  
Vol 285 ◽  
pp. 02046
Author(s):  
Yulia Goncharova ◽  
Svetlana Verechagina ◽  
Nikolay Ochkas ◽  
Sergey Goncharov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Rice Varieties ◽  
Amino Acids Composition ◽  
White Grain

Rice contains antioxidants, minerals, carbohydrates, lipids, vitamins that make it a functional food. A dozen times higher content of antioxidants was noted in black-grain and red-grain rice varieties as compared to white-grain ones. In terms of protein content, color and white-grain varieties do not differ significantly. The protein composition largely determines the nutritional value and functional properties, as well as the texture and taste of rice. Although rice contains less protein than many cereals, its biological value is highest due to balanced composition of amino acids. Nutritional value of different rice varieties varies greatly due to different amino acid composition. Determination of amino acid composition was carried out on devices Kapel 105 - M. In the work used 50 collection samples of rice. The variability was studied and the sources were identified among domestic rice varieties. To create a new generation varieties with more balanced amino acid composition, it is necessary both to isolate sources with a high content of individual amino acids, and varieties with high characteristics in terms of content complex of amino acids, especially essential ones.

scholarly journals BIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUEBIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUE

2021 ◽  
Vol 15 (2) ◽  
Author(s):  
M. Zenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Hydrolytic Enzymes ◽  
Vitamin B1 ◽  
Essential Amino Acids ◽  
Dried Fruit ◽  
Amino Acid Score ◽  
The Difference ◽  
Sweetish Taste

Buckwheat is a gluten-free pseudocereal crop consumed as functional food in some regions. Traditionally, buckwheat grain is used to make buckwheat groats and flour. Bioactivation improves the nutritional value of buckwheat grain by activating hydrolytic enzymes that make nutrients available for the plant’s growth and for the human body. The article contains research on the content of nutrients in bioactivated buckwheat grain of the Kupava variety grown in Belarus. The study examined hulled buckwheat kernels (not steamed) of the botanical variety Kupava, cream-coloured with a greenish hue, with the humidity 12.0%, and with the proportion of sound kernels 99.4%. At the first stage of germination, bioactivated buckwheat grain was obtained in 48 hours. It had the following characteristics: humidity (39.2±1.0)%, sprout size (2.0±0.5) mm. According to the organoleptic parameters, the grain had a pleasant sweetish taste and a subtle nutty aftertaste. The components of bioactivated buckwheat grain that provide a person with the largest amounts of macronutrients are starch (31.84±0.6)%, sugars (5.1±0.3)%, and protein (5.67±0.02)%. Bioactivated buckwheat grain contains all essential amino acids (30.5% of the total quantity of amino acids). The limiting amino acid is threonine (amino acid score 31.7%). Of nonessential amino acids, there is a high content of glutamic acid (1.0972 g per 100 g). The difference ratio of the amino acid score is 54.75%, the potential biological value of the protein is 45.25%. 100 g of sprouted buckwheat grain contains 48.5% of the daily requirement of manganese, 24.0% of copper, 18.9% and 34.0% of iron (for women and for men respectively), about 23.0% of the daily requirement of vitamin B1, and 12.7% of the daily requirement of vitamin E. Besides, bioactivated buckwheat grain contains fibre (6.5% of the daily requirement on average). Bioactivated buckwheat grain can be consumed as a meal in its own right, as a side dish, as an additive to salads and fermented dairy products, or as a dessert when mixed with fruit purée, honey, or dried fruit.

Nutritional aspects of cereal proteins and approaches to overcome their deficiencies

1984 ◽  
Vol 304 (1120) ◽  
pp. 373-380 ◽  
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Seed Protein ◽  
Storage Proteins ◽  
Starch Content ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Lysine Content ◽  
High Lysine ◽  
Cereal Proteins

The inferior nutritional value of cereal protein is primarily because of the high content of the storage protein prolamin. These proteins are in general characterized by a very high content of proline and glutamine and a low content of lysine and other nutritionally essential amino acids. The cereals vary with respect to prolamin and lysine content. Rice and oats have a relatively low prolam in content, around 10% , and an acceptable lysine content. W heat and barley contain 40-45% prolamin and about 3.5% lysine, while maize and sorghum contain more than 50% prolamin in their seed protein, that results in a lysine content below 2.5% . Intensive screenings for changes in endosperm morphology, protein composition, or lysine content have led to the detection of a number of mutants with reduced prolamin content and increased content of lysine and other essential amino acids. These high-lysine and low-prolamin mutants have a considerably improved nutritional value of the seed protein. However, all the mutants found so far are also characterized by a reduced starch content and grain yield, and high-lysine varieties have only been grown to a very limited extent. The present main approaches studied to improve the nutritional value of cereal proteins are (i) the replacement of some of the prolamin with lysine-rich storage proteins present in low amounts in the seed, and (ii) the improvement of the nutritional value of prolam in by genetic engineering.

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