The article is devoted to the problem of calcium deficiency. It has been noted that recently the population has seen a decrease in the consumption of healthy food enriched with macro and microelements, an increase in the consumption of easily digestible carbohydrate-containing and fatty foods. It has been found that the shell of chicken eggs is a cheap by-product of the animal industry and can be used as an effective source of raw materials for the production of directional foods. The prospect of attracting a food additive based on eggshell to molecular cuisine dishes has been established. The technology of obtaining supplements from eggshell. The perspectives of using the new additive in molecular cuisine dishes, obtained using the emulsification process, are substantiated. The results of studies on the introduction of additives in emulsified foams are presented. A merchandise line of finished products of this type has been developed. The data on the satisfaction of daily needs and the safety of the products obtained are shown. Based on the experimental data, it was concluded that chicken egg shells are promising raw materials for the production of catering enterprises, enriching native calcium emulsified products, regulating the chemical composition of molecular kitchen products, creating analogs of food products and developing a line of specialized products of directional action. It has been proposed to use an additive based on egg shells when developing formulations of low-calorie foods, food products with a low cholesterol level, and creating specialized products for correcting metabolic disorders of the body. It is shown that the shell of chicken eggs, along with other secondary domestic sources of raw materials of deep processing, is very promising in food production.
To improve the technology and extend the assortment of bakery products of preventive and functional orientation by introducing extracts of succulent plants, in particular aloe and kalanchoe, the authors have analyzed the process of extraction of vegetable materials and selected optimal conditions: process temperature - 100 °C, duration - 24 hours, the nature of the extractant - water, both for the aloe and kalanchoe extract. The study revealed that by adding the extracts to the semi-finished buns the quality of the products in organoleptic and physico-chemical parameters is not inferior to the control (without adding the plant extracts), and in some cases it becomes better, the optimum dosage is 8% of plant extracts of the amount of water in the dough. Based on the microstructure of the buns’ crumb it was found that the crumb with the addition of 8 % of plant extract in place of the amount of water in the recipe has a uniform structure, which was expressed in an increase in the pore diameter compared to other samples and a stable structure of micro-bridges between them. Such a micro pattern characterises the finished product, which has excellent quality parameters.
Studies have been conducted on the effect of the food biopolymer composition on the clinical-biochemical status of white inbred mice. The experiment showed that the development of laboratory animals was carried out without abnormalities with the complete safety of all individuals. Clinical-biochemical dynamics, glucose monitoring and the results of experiments in the exchange of macro and microelements of plasma of mouse blood indicated the normal flow of metabolic processes. In addition, the animals that consumed food additives had a higher rate of absorption of feed carbohydrates and a predominance of osteosynthesis processes in animal bone tissue. The studies conducted allow us to conclude that enrichment and trace elements increase the availability of trace elements, as well as activate the formation and strengthening of the bone tissue of the body.
The results and findings in the study of the rheological properties of additives for enriching food products with a special-purpose effect are presented in the article. The authors have developed the composition of the food enrichment system, including wheat germ cake, light albumin, white beans. The objective of the work was to conduct research on the selection of a rational amount of water and additives in order to give the latter an adapted state, implying its technological introduction into the paste masses. As a result of research, it was found that the ratio of food additives and water is 1: 2. In this case, the resulting paste based on the additive has a moisture content of 68% and a normal mechanical tension of 2.9 kPa. These indicators are fully consistent with the criteria for similar paste-like food complexes, which are planned to be enriched with the proposed food additive.
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