Search

The results of the use of Brazil nut kernels in the technology of stuffed meat products are presented. The composition and physicochemical parameters of plant and meat raw materials have been tested. It has been determined that the content of lipid s and mineral elements in the kernels of the nut exceeds their amounts established in chilled legs of broiler chickens. The addition of plant material at a dosage of 10% improves the taste and aroma properties and increases the content of Ca (2.2 times), Se (2 times), Fe (1.7 times), Mg (1.6 times), P and Zn (by 26%) in the finished product against the background of a decrease in the amount of butter according to the recipe by 8%. The use of Brazil nuts also introduces microelements (Cu, Mn, Mo, Ag, Au, Co) and dietary fiber into the meat product. [ABSTRACT FROM AUTHOR]

The goal of the research was to study the applicability of ground cakes in the production of liver pâté with increased nutritional characteristics. The studies revealed that the substitution of beef liver in the amount of 3.0% with the same amount of ground cake of black cumin seed in the formula of liver pâté contributed to: the change in color from «brown» to «gray with brown shade», the appearance of light spiciness in the taste; an increase in the content of protein (by 7.8%) and ash (by 20.6%), in the content of calcium (by 5.7 times), iron (by 3.4 times), magnesium (by 2.3 times), copper (by 2.2 times), manganese (by 63%), zinc (by 25%), and a decrease in the content of vitamin A by 11.7% with the stabilization of the number of mesophilic microorganisms. The substitution of 10.0% of beef liver with the same amount of the ground cake of pine nut kernels contributed to: the formation of slightly sweet taste and tenderer consistency; an increase in the content of protein (by 38.3%) and ash (by 24.5%), minerals - manganese (by 6.1 times), calcium (by 4.3 times), magnesium (by 3.9 times), iron and copper (by 2.3 times), phosphorus (by 2.2 times), zinc (by 27%), and a decrease in the content of vitamin by 27.5%. [ABSTRACT FROM AUTHOR]

Jelly based on milk whey is recommended for all population groups as a functional product for increasing immunity, especially for people with connective tissue diseases, cardiovascular diseases, high blood pressure, metabolic disorders, and diabetis. To improve the technological properties of the product, the dietary fibre was swollen in the acid whey mixed with water. The solubility of pectin improved with an increase in temperature. According to the results of the study, the nutritional value of the test sample exceeded the one of the control sample in the content of dietary fibre (which was achieved by adding citric fibre to the jelly) and the content of essential macro- and microelements - Ca, Mg, Zn and P (by replacing water with the acid whey). Thus, the developed product along with the functional properties had an increased biological and nutritional value and possessed high organoleptic characteristics. [ABSTRACT FROM AUTHOR]

The purpose of the research was to study the applicability of a collagen preparation in the egg white cream manufacturing technology. The manufacturing technology of a collagen preparation was developed. As a raw material second category byproducts (lips and ears of cattle) and Protepsin enzyme preparation were used. We have studied the effect of the obtained collagen preparation on functional and technological properties of egg whites (foaming capacity and foaming stability). We also took ready dried protein-containing products to compare functional and technological properties of fresh egg whites with the added collagen preparation. Egg whites with 5% added collagen preparation proved to have high functional and technological properties. The foaming capacity was 97%; the foaming stability was 90% in the first minutes, and 80% in the next 15 minutes. The resulting cream with the addition of 5% collagen preparation from the mass of egg whites did not differ in organoleptic characteristics from the traditional formula of egg white cream. [ABSTRACT FROM AUTHOR]

The aim of this research is to study the potential use of ground chia seeds in producing macaroni products with high mineral value. The materials used include: top-grade durum flour for use in macaroni products, ground NutraChia Low 8 chia seeds; macaroni products -- home style noodles. It has been determined that ground NutraChia Low 8 chia seeds contain more calcium (8.7 times), magnesium (4 times), sulfur (3.6 times), potassium (2.3 times), and phosphorus (2.3 times) than top-grade durum flour. Replacing 10% of top-grade durum flour in the home style noodle recipe with the same amount of ground NutraChia Low 8 chia seeds leads to an increase in the following macronutrients in macaroni products: calcium (2.2 times), magnesium (2 times), phosphorus (1.4 times); and the following micronutrients: copper (2 times), zinc (1.5 times), iron (3.5%). Adding ground chia seeds to the noodle recipe does not have a negative effect on the vitamin value, physico-chemical parameters and the product's safety at the microbiological level. We have discovered the potential to use the studied amount of ground NutraChia Low 8 chia seeds in the production of macaroni products with high mineral value. [ABSTRACT FROM AUTHOR]

The purpose of the research was to study the applicability of an enzyme preparation with bifidobacteria. The technology of manufacturing a protein hydrolysate was developed. As a raw material second category by-products (lips and ears of cattle) were used. The action of temperature on the proteolytic activity of Protepsin is presented in the article, as well as the effect of pH level on the proteolytic activity of the enzyme preparation under consideration. When combining Protepsin and bifidobacteria, an increase in the amount of hydrolysis products - water-soluble proteins and peptides to 17.8 g/cm³ is achieved. [ABSTRACT FROM AUTHOR]

The article presents the results of the study undertaken to determine the effect that a protein-fat emulsion based on ScanPro T95 animal protein solution has on the physical, chemical and organoleptic parameters of sausage products. There has been developed the technology and formula for the production of cooked sausages in which meat raw materials were partially replaced with a protein-fat emulsion. The sausage food value has been calculated. The study of quality indicators has been carried out. The organoleptic parameters of sausage products with a partial replacement of meat raw materials with a protein-fat emulsion have been evaluated. [ABSTRACT FROM AUTHOR]

One of priorities in production of foods with increased nutritional value in different areas of the food industry is a wide use of unconventional plant raw materials. The aim of our research was to study the effect of ground chia seeds on quality and nutritional value of pasta products. It was first established that substitution of 10% of straight durum fl our in the home-style noodle formula with the same amount of ground NutraChia Low 8 seeds resulted in the following: the finished product color was changed from "yellow" to "yellowish-gray" retaining acceptable taste properties; amounts of macroelements in the pasta product increased -- calcium (by 2.2 times), magnesium (by 3 times), and phosphor (by 1.4 times) -- as well as amounts of microelements - copper (by 2 times), zinc (by 1.5 times), and iron (by 3.5%); microstructure of the freshly-cooked product, vitamin value, physicochemical quality indicators of pasta products stored for 15 days in a dark area at the temperature of 20 ± 2°C and relative humidity of 75% max were not affected. [ABSTRACT FROM AUTHOR]

The aim of this research was to study the potential use of hemp flour in the making of cookies. A method for producing sugar cookies with improved organoleptic and physicochemical properties was developed. The results of a sensory evaluation of a new type of product are presented. As a result of the study, characteristic descriptors for organoleptic quality analysis have been developed to aid the evaluation of the ready product by its main quality parameters (taste, flavor, color and surface condition), as well as determine the product's doneness, chewiness and shape. Based on the spider plot of organoleptic properties of the cookies, an improvement in the doneness property was found when replacing 10 and 20% of hemp flour with corn flour. On the total score, gluten-free cookies made from hemp flour and corn flour at an 80:20 ratio showed high quality scores, their total scores being second after traditional cookies made using the basic recipe. A recipe for gluten-free sugar cookies made with hemp flour was created based on the conducted optimization. It has been determined that adding corn flour to the cookie recipe changes their sensory characteristics in addition to improving texture and physicochemical properties. [ABSTRACT FROM AUTHOR]

The purpose of our research is to study the possibility of using hemp flour in the production of the enriched chopped semi-finished meat products. The substitution of 10% of minced beef for a similar amount of hemp flour in the recipe of chopped semi-finished meat contributes to: change in the color of the finished product while maintaining acceptable flavor profile; increase in magnesium (2.4 times) and iron (1.5 times) content; increase in lipid content by 22% due to the concentration of polyunsaturated fatty acids. Adding hemp flour to the recipe of cutlets does not adversely affect the physical-chemical quality parameters of the finished product. The possibility of using 10% of hemp flour in the production of chopped semi-finished meat products of increased mineral value is established. [ABSTRACT FROM AUTHOR]

The aim of this research is to study the feasibility of using scalded semi-finished product «Eiva Estonia» in «Borodinsky» bread production. A method of production of «Borodinsky» bread with improved organoleptic and physical-chemical indicators was developed. A formula of a new type of a product was presented. Operational conditions of the bread were considered in depth. The ingredients of the scalded semi-finished product «Eiva Estonia» were described. The physical-chemical and organoleptic indicators of the end product were studied. [ABSTRACT FROM AUTHOR]

The aim of this research is to study the potential use of hemp flour in the production of bread with increased nutritional value. The study of the nutritional value of three types of flour is presented. A positive effect of hemp flour on replenishing the mineral value of bread has been established. Trial samples of bread contain more macronutrients and micronutrients. The offered method allows us to produce bread with an increased nutritional value, which contains 27.4% more proteins, 200.8% more fats, and 497.2% more fibers. The new technology of bread production using hemp flour helps reduce proofing time for the dough, reduce baking time. [ABSTRACT FROM AUTHOR]