Technology for the production of frozen zeppelin

Подробно описана технология получения цеппелинов быстрозамороженных, состоящая из приемки и мойки картофеля, инспекции I и очистки (механической или паровой) картофеля, доочистки и инспекции II картофеля, промывки очищенного картофеля, измельчения клубней картофеля, подготовки натурального картофельного пюре, подготовки компонентов (сухих компонентов, лука, риса), подготовки массы для оболочки цеппелинов, подготовка начинки, формования и замораживания цеппелинов, упаковки и маркировки цеппелинов замороженных, а также транспортирования цеппелинов замороженных потребителю или на склад готовой продукции для хранения. Показано, что цеппелины с мясом свинины содержат белки (3,1 %), жиры (6,9 %), углеводы (14,8 %), органические кислоты (0,2 %), пищевые волокна (1,3 %), золу (1,04 %) и воду (70,4 %), витамины (А, В, В, В, В, В, В, В, Е, D, H, K, PP и др.), макроэлементы (К, Са, Mg, Na, S, P, Cl), микроэлементы, свободные аминокислоты (незаменимые и заменимые), свободные жирные кислоты (насыщенные, мононенасыщенные и полиненасыщенные) и другие вещества, калорийность 133,94 кКал. Технология получения цеппелинов замороженных перспективна для картофелеперерабатывающей отрасли России. The technology for obtaining quick-frozen zeppelin is described in detail, consisting of: acceptance and washing of potatoes, inspection I and cleaning (mechanical or steam) potatoes, additional cleaning and inspection of II potatoes, washing peeled potatoes, grinding potato tubers, preparing natural mashed potatoes, preparing components (dry components, onion, rice), preparation of mass for the shell of zeppelin, preparation of filling, molding and freezing of zeppelin, packaging and labeling of frozen zeppelin, as well as transportation of frozen zeppelin to the consumer or to a finished product warehouse for storage. It has been shown that zeppelins with pork meat contain proteins (3,1 %), fats (6,9 %), carbohydrates (14,8 %), organic acids (0,2 %), dietary fiber (1,3 %), ash (1,04 %) and water (70,4 %), vitamins (A, B, B, B, B, B, B, B, E, D, H, K, PP, etc.), macronutrients ( K, Ca, Mg, Na, S, P, Cl), trace elements, free amino acids (essential and nonessential), free fatty acids (saturated, monounsaturated and polyunsaturated) and other substances, caloric content - 133,94 kcal. The technology for obtaining frozen zeppelin is promising for the potato processing industry in Russia.

About nitrogen metabolism with a lacto-vegetable diet

In one of our reports, we were able to show that a milk diet, which does not satisfy the energy needs of scarlet fever patients, leads to a negative nitrogen balance. Since in the milk diet, along with a moderate content of protein and fat, there were extremely few carbohydrates, it was natural to assume that an increase in the amount of the latter could have a significant effect on protein metabolism. To replenish food with carbohydrates, we included in the diet, in addition to milk, vegetable purees, cereals, jelly. The menu was composed in such a way that for breakfast and dinner, patients were given porridge with milk, and for lunch, vegetable puree and cranberry jelly. In addition, children received 200 grams twice a day. milk as a drink. The well-known schematization of dishes was carried out in order to facilitate the technical conditions of work. According to a preliminary calculation, the total caloric value of our lacto-vegetable diet was 2086 calories, with a content of 56 grams in food. squirrel, 294 gr. carbohydrates and 70 gr. fat. Of the 10 children put on this menu, only one 12-year-old patient with a mild form of scarlet fever ate the whole food offered to him, while the rest of the children were content with more or less of the dishes they were given. Patients aged 4-5 years drank an average of 600-700 grams. milk and ate 150-300 gr. porridge, 75-150 gr. mashed potatoes and 150-200 gr. jelly; older children ate 400-500 grams. porridge, 150-300 gr. puree, 250-300 gr. jelly and about 800 gr. milk.

Printability and Fidelity of Protein-Enriched 3D Printed Foods: A Case Study Using Cricket and Pea Protein Powder

3D food printing has received high attention in personalized meal production and customized food designs in recent years due to its potential advantages over traditional food manufacturing methods. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention. Additives such as starches and gums have been employed to improve food printability, however, these often detrimentally affect taste, texture, and nutrients. Our study explores the printability and shape fidelity of mashed potatoes when adding protein-rich cricket and pea protein powders. Different percentages of these additives (5%, 15%, and 30%) with varied water to protein ratios (0, 1, 2, and 3) were added to 100g of mashed potatoes. Mashed potatoes with the addition of cricket powder and pea powder provided the highest fidelity prints for water to additive ratios of 2 and 3, respectively. Rheological testing demonstrated these high-fidelity prints had complex modulus values ranging from 15Pa to 25Pa. Trade-offs were explored between print fidelity, complex modulus, and protein content for mashed potatoes with cricket protein that highlighted the relative trade-offs in 3D food printing recipes. These findings demonstrate that a design space including shape fidelity, printability, and nutritional profile provides rich trade-offs for promoting user satisfaction and health, thereby providing designers new opportunities to leverage 3D food printing to provide value for consumer needs and health.

Children's specialty nutrition for patients with phenylketonuria

В статье рассматриваются вопросы создания специализированного питания в Республике Беларусь, тенденции его развития и специализированная продукция как особая группа продуктов для больных с нарушениями белкового обмена - фенилкетонурией, целиакией и почечной недостаточностью, а также с болезнями неврологического характера, при лечении которых применяются лекарства, исключающие одновременное употребление пищи, содержащей белок. Специалистами РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию» разработан ассортимент низкобелковых пищевых продуктов с пониженным содержанием фенилаланина, который представлен одиннадцатью наименованиями: макаронные изделия; сухие смеси для приготовления картофельного пюре и клецек; сухие смеси для выпечки печенья и кексов; сухие гранулированные продукты: «Крупа гречневая» «Крупа кукурузная» и сухие смеси на их основе для приготовления каш. Для исследования эффективности разработанных низкобелковых продуктов специализированного назначения был проведен ряд клинических исследований с участием добровольцев. Одно из исследований было направлено на проведение сравнительной оценки эффективности разработанных РУП «НПЦ НАН Беларуси по продовольствию» продуктов и продуктов иностранного производства. Полученные результаты исследований свидетельствуют, что разработанные продукты не уступают по качеству зарубежным аналогам и могут быть использованы для питания детей, больных фенилкетонурией. The article discusses the creation of specialized nutrition in the Republic of Belarus, trends in its development and specialized products as a special group of products for patients with protein metabolism disorders - phenylketonuria, celiac disease and renal failure, as well as neurological diseases, in the treatment of which they are used drugs that exclude the simultaneous use of food containing protein. Specialists of RUE «Scientific and Practical Center of the National Academy of Sciences of Belarus for Food» have developed an assortment of low-protein food products with a reduced content of phenylalanine, which is represented by eleven names: pasta; dry mixes for making mashed potatoes and dumplings; dry mixes for baking cookies and muffins; dry granulated products: «Buckwheat groats» «Corn groats» and dry mixtures based on them for the preparation of cereals. To investigate the effectiveness of the developed low-protein products for specialized purposes, a number of clinical studies were conducted with the participation of volunteers. One of the studies was aimed at carrying out a comparative assessment of the effectiveness of products and products of foreign production developed by the RUE «Scientific Research Center of the National Academy of Sciences of Belarus for Food». The obtained research results indicate that the developed products are not inferior in quality to foreign analogues and can be used for feeding children with phenylketonuria.

Intake of Potatoes is Associated with Higher Diet Quality, and Improved Nutrient Intake and Adequacy Among US adolescents: NHANES 2001-2018 Analysis.

Background: Potatoes are nutrient rich white vegetables and are most widely consumed staple food. Research on potato consumption and impact on public health is limited and inconclusive. The objective of this study was to provide updated evaluation of the cross-sectional association between potato consumption and diet quality, nutrient intake and adequacy among adolescents. Methods: Two day 24-hour diet recall data from adolescents (n=16,633; age 9-18 years) participating in National Health and Nutrition Examination Survey 2001-2018 were used. Consumers were defined as those consuming any amount of potatoes (baked or boiled potatoes, mashed potatoes and potato mixtures, fried potatoes, and potato chips) on the days of dietary recall. Usual intakes of nutrients were determined using the National Cancer Institute method and diet quality was calculated using the Healthy Eating Index-2015 (HEI-2015) scores after adjusting the data for demographic factors. Results: Intake of potatoes did not change over the last 18 years among US adolescent. Consumers of baked or boiled potatoes, mashed potatoes and potato mixtures had 4.70% higher (P<0.05) HEI-2015 total score and the score gradually increased with increasing intake quartile. HEI-2015 total scores were also higher for consumers of baked or boiled potatoes, mashed potatoes and potato mixtures, and fried potatoes (+2.01%, P<0.05) and for consumers of baked or boiled potatoes, mashed potatoes and potato mixtures, fried potatoes, and potato chips (+1.57%, P<0.05) than non-consumers. Consumers of potatoes had higher (P<0.05) intake of energy and nutrients (dietary fiber, protein, copper, magnesium, phosphorus, potassium, selenium, zinc, niacin, vitamin B6, vitamin C, vitamin K and total choline); and higher (P<0.05) nutrient adequacy for protein, copper, magnesium, phosphorus, potassium, zinc, thiamine, niacin, vitamin B6 and vitamin C, vitamin K than non-consumers. However, potato consumers also had a higher intake of sodium.Conclusion: The results show that potato consumption was associated with better diet quality, higher nutrient intake and improved nutrient adequacy. Potatoes are nutrient rich foods and encouraging their consumption may be an effective strategy for improving intakes and adequacy of key nutrients.Trial Registration: Not applicable, as this was a secondary analysis of publicly available data from the National Health and Nutrition Examination Survey (NHANES).

Evaluation of Sensory Quality and Nutritional Value of Fish Cakes (Perkedel) Made by Tuna Fish (Euthynnus affinis) and Milk Fish (Chanos chanos)

Fish Cakes (Perkedel) is Indonesian fried patties, most commonly made from mashed potatoes mix with beef or chicken. This research was conducted to determine the sensory quality and the best nutritional value of the cakes which are composed of tuna fish and milkfish. The study used an experimental method with the main parameters of sensory quality (organoleptic test) and nutritional value (proximate analysis) in seven different cake treatments. The results showed that the composition of tuna fish and milkfish of fish cakes had a very significant effect on the color and aroma aspects, while the texture and taste aspects were not significantly different among the treatments. The findings indicated that the composition of tuna fish and milkfish only affected color and aroma. The best formulation of the fish cake was on Perkedel 7 (P7) which has a sufficiently good organoleptic color, aroma, texture, and taste with higher nutrient content, compared with other treatments. The nutritional content of P7 was Recommended Dietary Allowance (RDA) protein of 28.77%, RDA fat of 0.68%, and RDA carbohydrate of 7.41%. Moreover, it also produced energy of 162 kcal/100g. In conclusion, fish cake with great sensory quality and nutritional values was obtained with 45 g of tuna fish and 15 g of milkfish. The P7 formulation is a combination of 45 g of tuna fish and 15 g of milkfish. The RDA obtained from fish cakes in the best treatment Perkedel 7 (P7) was 28.77% for RDA protein, 0.68% for fat, and 7.41% for carbohydrates. The investigated fish cakes provide energy of 162 kcal/100 g at an affordable price.

Nutritional Implications of Trade-Offs Between Fresh and Processed Potato Products in the United Kingdom (UK)

The UK ranks eleven among world potato producing countries with annual per capita production of about 102 kg. Since 2007, the price of potatoes has increased by 44 per cent and UK households have shown a decreasing trend on their purchases of potatoes. At the same time, retailers and manufacturers have been introducing processed potato products, which also has affected the demand for fresh potatoes. This has shifted demand from fresh potatoes to processed potatoes suggesting that consumers substitute fresh potatoes for processed ones. However, the extent to which this affect individual weekly nutritional composition is unknown. The objective of this study is to estimate the nutritional trade-offs between fresh and processed potatoes consumed in the UK using home scanner panel dataset for Great Britain in 2018. Price and expenditure elasticities were estimated using the linearized version of the Exact Affine Stone Index (EASI) Demand System. Using estimated elasticities, we analyzed the implications of substituting fresh potatoes for processed potatoes on nutrient intake. The results, in terms of the degree of substitution between fresh potatoes and processed potato products, suggest that consumers consider new potatoes baby and baking potatoes as substitutes for mashed potatoes. Maris piper potatoes and new potatoes baby are substitutes for frozen chips and other potatoes whilst white old potatoes and other vegetables and salads are complements to frozen chips and other potatoes. Finally, price reductions in the processed potatoes will increase average weekly caloric intake as well as the intakes of saturated fat and sodium. The latter has implications for public health as they are the major causes of cardiovascular diseases and certain cancers.

Fibre Content and Fibre Fortification of Menu Items Served to Sherbrooke Community Centre Residents on Texture Modified Diets

Background: Research has shown regular and texture modified menus in long term care (LTC) homes provide less than the recommended Dietary Reference Intake for dietary fibre. Constipation may result from inadequate fibre intake and be treated with laxatives and enemas, which may have implications for quality of life. Increasing the amount of fibre provided from texture modified diets may decrease use of such treatments and improve daily fibre intake. Objective: This study was part of a health improvement initiative for residents at Sherbrooke Community Centre (SCC). The goal of this study was to measure the baseline amount of fibre provided to residents on texture modified diets and to increase fibre provision by 5-10 grams per day. Methods: This study involved: 1) determining the fibre content of the texture modified menu for residents on pureed and minced diets; 2) identifying fibres and foods suitable for a fibre fortification trial; 3) conducting a fibre fortification trial and identifying fibre-food combinations for a taste test; and 4) conducting a taste test with SCC staff to assess acceptability of fibre fortified menu items. Thirty SCC staff were included. Results: The average daily fibre provided was 13.4 grams. The fibre fortified foods best accepted by participants were mashed potatoes with red lentils, pudding with pea hull fibre, and gravy with pea hull fibre. Implications: We recommended SCC incorporate the best accepted fibre fortified menu items into their regular and texture modified menus, allowing the daily average amount of fibre to increase by 5.39 grams per day.