functional product
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2022 ◽  
Vol 51 (4) ◽  
pp. 859-868
Author(s):  
Anatoliy Slavyanskiy ◽  
Vera Gribkova ◽  
Natalia Nikolaeva ◽  
Daria Mitroshina

Introduction. Iodine is one of the most important elements for maintaining human health and cognitive skills. Contemporary food industry is looking for new functional foods fortified with macro- and micronutrients. Confectionery products occupy a fairly large segment of human diet. The present research objective was to substitute traditional white sugar with an experimental granulated sugar-containing product that contained maltodextrin, cane molasses, and Japanese kelp extract. This substitute could reduce the calorie content of jelly and increase its functional properties while maintaining its sensory profile, e.g. consistency, increasing its shelf-life, and simplifying the tec hnological process. Study objects and methods. Granulated sugar-containing product is a new component for the confectionery industry, but its effect on technological processes is unpredictable. The research featured an experimental granulated sugar-containing product with maltodextrin, cane molasses, and Japanese kelp. The growth rate of granules and their structure were studied by scanning microscopy and radiography, the granulometric composition and solubility – by determining the relative dissolution rate, the effect of the granulated sugar-containing product on the sensory and physicochemical parameters of jelly – by refractometry and titrometry. Results and discussion. The experimental granulated sugar-containing product contained sucrose both in crystalline and amorphous state, which affected the distribution of nutrients within the product. The growth rate of granules affected the resulting structure of the product and its solubility, which decreased by 2.5 times as the size of the granules grew. The dissolution rate decreased compared to crystalline sugar. As a result, the technological process of jelly production had to be adjusted. The developed jelly had a lower energy value and better nutritional qualities. The high content of vitamins and macro- and microelements makes it a functional product. The experimental jelly received 22.3 points for sensory profile. Its hysico-chemical parameters (soluble solids < 68%, acidity > 2.2 8%) met the standard requirements for this type of product. Conclusion. The new granulated sugar-containing product simplified the technological process and improved the sanitary, hygienic, and working conditions.


2022 ◽  
pp. 50-54
Author(s):  
Евгений Сергеевич Попов ◽  
Татьяна Васильевна Алексеева ◽  
Юлия Олеговна Калгина ◽  
Людмила Андреевна Албычева ◽  
Владимир Андреевич Шолин

Охрана репродуктивного здоровья предполагает множество направлений деятельности, в том числе мероприятия, направленные на коррекцию пищевого статуса мужчин и женщин репродуктивного возраста, особенно беременных и кормящих женщин. Объектом исследований являлся паштет печеночный профилактической и лечебной направленности с включением пищевой системы на основе альбумина пищевого, жмыха зародышей пшеницы и фасоли. Исследованы органолептические, функционально-технологические, реологические показатели качества и безопасности, микроструктура паштета, обоснованы параметры и режимы подготовки пищевой системы и готового изделия с ее применением. Установлено, что массовая доля таких нутриентов, как Fe, Zn, Na, P и водорастворимых витаминов (В и В), находилась на уровне 20 % и более от суточной потребности. Отмечено увеличение содержания в диапазоне от 20 до 50 % суточной потребности фолиевой кислоты, витаминов В, В, С и D, что позволяет отнести разработанный паштет к функциональному продукту. При этом содержание некоторых компонентов (Mn, Cu, витаминов В, В) превысило уровень 50 % суточной потребности, благодаря чему паштет также можно отнести к витаминизированным продуктам. Выявлено улучшение сбалансированности состава полиненасыщенных жирных кислот, в разработанном продукте соотношение омега-6 к омега-3 кислот соответствовало рекомендациям НИИ питания РАМН (5-10:1) и составляло соответственно (омега-6 : омега-3) 7:1. Биологическая ценность спроектированного паштета находится на высоком уровне и достигает значения 69,8 %, показатель КРАС 30,2 %, что свидетельствует о незначительном количестве избыточных аминокислот в белковой фракции продукта. The protection of reproductive health involves many areas of activity, including measures aimed at correcting the nutritional status of men and women of reproductive age, especially pregnant and lactating women. The object of research was liver pate of preventive and therapeutic orientation with the inclusion of a food system based on food albumin, wheat germ cake and beans. Organoleptic, functional-technological, rheological, quality and safety indicators, the microstructure of the pate are studied, the parameters and modes of preparation of the food system and the finished product with its use are justified. It was found that the mass fraction of nutrients such as iron, zinc, H, P and water-soluble vitamins (B and B) was at the level of 20 % or more of the daily requirement. There was an increase in the content of folic acid, vitamins B, B, C and D in the range from 20 to 50% of the daily requirement, which allows us to attribute the developed pate to a functional product. At the same time, the content of some components (manganese, copper, vitamins B, B) exceeded the level of 50 % of the daily requirement, so that the pate can also be attributed to fortified products. An improvement in the balance of the composition of polyunsaturated fatty acids was revealed, the ratio of omega-6 to omega-3 acids in the developed product corresponded to the recommendations of the Research Institute of Nutrition of the Russian Academy of Medical Sciences (5-10:1) and was respectively (omega-6 : omega-3) 7:1. The biological value of the designed pate is at a high level and reaches a value of 69.8 %, the RED indicator (30.2 %), which indicates an insignificant amount of excess amino acids in the protein fraction of the product.


2022 ◽  
Author(s):  
Valentina Pavlova ◽  
Irina Saenkova ◽  
Yulia Shokina ◽  
Grigoriy Shokin

In this article, the results of the development of the functional fish culinary product “Thorny Skate and Cod Pie” are presented. A traditional recipe was used for making the yeast dough for the pie. The pie filling recipe was designed using Fuzzy Logic in the Matlab software package.Optimized parametersfor the selected sensory evaluation of the pie were calculated. On the basis of a priori information, key components of the filling (including the fraction of the fish components and skate meat) were chosen as the factors of interest. According to the simulation results, the optimal values werea 50/50 percentage for the first and the second factor respectively, and this providedthe maximum organoleptic assessment (five points on a five-point scale). The simulation results were compared with the results of the organoleptic evaluation of the pie made according to the optimized recipe, and their sufficient convergence was shown. The indicators of mass fraction of amine nitrogen and nitrogen of volatile bases was studied, as well as the microbiological safety indicators of flour fish culinary products, in accordance with the requirements of the Technical Regulations of the Eurasian Economic Union 040/2016 ”On the safety of fish products”. The results showed a high efficiency of the shock freezing of the semi-finished product, brought to semi-readiness, for long-term storage (120 days at a temperature no higher than minus 18 ∘C), without reducing the quality or safety of the pie. The product had a cholesterol content from 220 to 260 mg%, which allowed it to be classified as functional. The nutritional values of the product (mass fraction of protein, fat, carbohydrates, and amino acid composition) are presented. Keywords: thornyskate, functional product, pie with thornyskate and cod, shock freezing


2021 ◽  
Vol 9 (2) ◽  
pp. 354-363
Author(s):  
Marietta Aslanova ◽  
Anastasia Semenova ◽  
Olga Derevitskaya

Introduction. Osteoporosis is one of the most common diseases of the musculoskeletal system in modern clinical practice. Its prevention and treatment requires a diet with a sufficient intake of calcium, vitamins, and connective tissue proteins that regenerate cartilage and bone tissue. We aimed to formulate a functional product based on collagen fermentolysate to prevent osteoporosis and prove its effects in experiments on laboratory rats. Study objects and methods. Our study objects were collagen fermentolysate obtained from pork ears and legs (1:1) and the functional product based on it. The biological experiment was carried out on Wistar female rats exposed to osteoporosis through complete ovariectomy. Their femurs were analyzed for the contents of phosphorus, magnesium, and calcium, as well as cytometric and biochemical blood parameters. Results and discussion. The formulated functional product based on collagen fermentolysate contained 41% of the most easily assimilable peptide fractions with a low molecular weight of 10 to 20 kDa. Other components included pumpkin powder, dietary fiber, calcium, chondroprotectors, and vitamins E, C, and D3. Compared to the control, the experimental rats that received the functional product had increased contents of calcium and magnesium in the bone tissue (by 25.0 and 3.0%, respectively), a decreased content of phosphorus (by 7.0%), a calcium-to-phosphorus ratio restored to 2.4:1.0, and a higher concentration of osteocalcin in the blood serum (by 15%). Conclusion. The developed functional product based on collagen fermentolysate can be used as an additional source of connective tissue protein, calcium, vitamins C, E, and D3, dietary fiber, and chondroprotectors to prevent osteoporosis.


Author(s):  
Viktoriia Kalyna ◽  
Yana Hez

It is proposed to strengthen the position of pastille products in the domestic market by expanding the range and increasing the production of dietary and diabetic products. The range of dietary and diabetic confectionery sweets on the Ukrainian market has been studied. The data of the research on violations of dietary norms among the population and the consequences of these violations are analyzed. The functional-technological potential of sugar substitution for inulin-containing raw materials to pastille masses in order to create a functional product has been revealed. A comparative characterization of the chemical composition of chicory and Jerusalem artichoke powders is carried out. The choice of Jerusalem artichoke powder due to the content of slowly digestible carbohydrates that do not cause hyperglycemia in patients with type 2 diabetes is justified. The recipe for the preparation of fruit-based pastille confectionery with the use of chicory and Jerusalem artichoke powders has been improved in order to obtain dietary and diabetic products with increased nutritional and biological value. Rational ratios of prescription ingredients for creating pastille fruit-based confectionery products with satisfactory, organoleptic quality indicators have been established. The recipe uses prescription ingredients: banana, apple, pear and Jerusalem artichoke powder. Organoleptic indicators of the quality of a new product, namely odor, taste, color, shape, surface, were determined by the method of scoring. The optimal prescription ratios of the system (prescription ingredients) "apple - banana - Jerusalem artichoke powder" 23: 73: 4 were experimentally established. A study of the effect of improved pastry powder pastille confectionery on blood sugar in patients with type 2 diabetes is made. There was a decrease in blood sugar in patients with type 2 diabetes. A new fruit-based food product with Jerusalem artichoke powder was obtained with the following advantages - providing diabetics with a safe product that does not raise blood sugar levels in the short term and lowers it in the long term.


2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Özge Duygu Okur

PurposeThis study aims to produce a new type of healthy functional kefir by adding olive (Olea europaea) leaf extract and to determine its potential effect on the quality (physicochemical, sensory, phenolic contents and antioxidant properties) of kefir samples during storage at 4°C for 21 days.Design/methodology/approachFor this purpose, four kefir samples were produced by using olive leaf extract in different amounts (A: 0% (control), B: 0.1%, C: 0.15% and D: 0.35%). The physicochemical, sensory, phenolic contents and antioxidant properties of kefir samples were investigated during Days 1, 7, 14 and 21 of storage. The study was conducted to optimize the olive leaf extract addition level to obtain better-quality kefir functional food.FindingsFrom the results, it was determined that the addition of olive leaf extract affected the entire chemical components of the kefir samples (p < 0.05). It was found that the pH value decreased during storage. By contrast, it was observed that titration acidity values increased. The kefir sample with 0.35% olive leaf extract (D) had the highest total phenolic and antioxidant activity content (1,292.75 mg GAE/L and 10.20 mM TE, respectively) among the samples (p < 0.05). In the sensory analyses, the kefir sample with the highest score – in terms of sensory attributes – was the kefir sample containing 0.15% olive leaf extract (C).Originality/valueThus, it was concluded that kefir with added olive leaf extract could serve as a functional kefir of benefit to human health. When we looked at the enrichment studies on kefir as a functional product, no study has been found on the use of olive (Olea europaea) leaf extract, especially with kefir. In this sense, it is thought that the study will contribute to published literature.


Food systems ◽  
2021 ◽  
Vol 4 (3S) ◽  
pp. 61-66
Author(s):  
Timofey Yu. Gumerov ◽  
◽  
Adelya R. Usmanova ◽  
◽  

10.5219/1688 ◽  
2021 ◽  
Vol 15 ◽  
pp. 970-981
Author(s):  
Irina Vlasenko ◽  
Valentyna Bandura ◽  
Tetyana Semko ◽  
Larisa Fialkovska ◽  
Olga Ivanishcheva ◽  
...  

The topic provides an analysis of the current approach to healthy nutrition and represents a new functional fermented milk drink based on buttermilk containing natural prebiotics - a biologically valuable complex Spirulina platensis. The main tasks of the industry as a holistic system for the management and production of food ingredients and products are outlined. The work highlights the requirements for the quality and context of the functional product manufacture, the main criteria for the consumer choice, and positioning of products in the healthy lifestyle system. The topic covers the most common pro- and prebiotics, including strains. The unique food green microalgae Spirulina platensis as a source of biologically valuable components is proposed for industrial application. A technique for the production of the fermented milk drink based on buttermilk and spirulina as prebiotic was developed and scientifically substantiated. The protein contained in buttermilk is characterized by high nutritional value, exhibits functional properties and can significantly affect the quality of the drink. To confirm this, the possibility of using buttermilk with different protein content from 2.9 to 3.2 to improve the structure of the clot in the composition of the drink and the content of spirulina from 10 to 20% was studied.  As single criteria for optimizing the prescription composition of the drink at the different protein content of buttermilk used indicators of product quality - acidity, degree of syneresis, organoleptic parameters. The optimal values of the individual criteria are obtained in different ranges of protein content 3 times 1-2-2; sample 2-3.0; sample 3-3.2%, which allows you to get recommendations for the formulation of a new type of drink.


Author(s):  
S. N. Chebotarev ◽  
R. R. Maksyutov

The article presents the results of experimental research on the development of a formulation and technology for the industrial production of kumis drink enriched with an iodine-glycoside complex, which is a source of molecular iodine with antioxidant activity. Study of the iodine level in patients with tuberculosis showed the following results: iodine deficiency was diagnosed in 86,7% of the total number of examined patients - the median ioduria in this group of patients ranged from 20 ?g/l to 99 ?g/l. The article describes a technology of production of kumis drink enriched with iodine-glycoside complex, including following operations: acceptance and preparation of raw materials; normalization and preparation of the mixture; pasteurization, homogenization, cooling and insertion of "iodine-glycoside"; preparation of the fermentation culture; fermentation and souring, bottling, maturation of the drink; packaging, labeling and cooling. It also includes the results of evaluating the organoleptic indicators of kumis drink - consistency, taste, color, smell and appearance, as well as the physical and chemical parameters: weight fraction of fat, protein, dry fat-free substances; the volume of settled whey, antioxidant balance in respiratory pathology by activating the KEAP1 /Nrf2 /ARE redox-sensitive system inducing the gene expression that control the endogenous antioxidants synthesis. Binary complex (kumis drink + molecular iodine) is considered here as a non-pharmacological pathogenetic agent. The technological process of the production of a functional product with anti-tuberculosis activity ensured the preservation of the physical and chemical parameters of the kumis drink, reducing the titratable acidity to 44,8% in the iodine-enriched drink against 57,6% in the control sample. The author elaborates on mechanisms of the participation of the “iodine-glycoside complex” and low-molecular organic substances, in particular, the amino acids of the kumis drink, in the regulation of pro-, with pleiotropic properties for the treatment and prevention of tuberculosis.


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