The positive effect on the human body of polyunsaturated fatty acids is confirmed by numerous studies. Therefore, it seems relevant to create food systems for the enrichment of consumer goods with physiologically active and essential substances, in particular polyunsaturated fatty acids. The effect of alimentary shunting of the human body with polyunsaturated fatty acids depends on many factors, the most important are their amount in the diet, composition, ratio of polyunsaturated and saturated fatty acids, the presence of antioxidants. The aim of the research is to develop a methodology for managing the quality of food systems to balance the ratio of (-6 and (-3 polyunsaturated fatty acids. A software product was developed that allows you to select the ratio of the components in the food composition for the given ratios (-6/(-3. As an example, a food enrichment system was selected, consisting of oilcake of wheat germ, amaranth and pumpkin oils. The created software product allows you to work with other food systems. As a result of data processing, a nomogram was obtained to determine the percentage ratio of (-6/(-3 fatty acid components in the food system. A software product has been developed that makes it possible to select the content of the third component in food compositions according to two fixed quantitative values of the components that satisfies the given ratio of (-6/(-3 acids. A variant of the food composition is proposed and the work of the developed software product is tested. It has been established that a food enrichment system based on cake of wheat germ oil, amaranth oil and pumpkin oils can be used to enrich food products with polyunsaturated fatty acids, and this creates the possibility of targeted regulation of the ratio of (-6/(-3 fatty acids. The developed software allows, in production conditions, depending on the availability of certain types of raw materials, to select the best options for food compositions and choose the most suitable option in the current production situation, make decisions on the movement of raw materials at the enterprise after analyzing the data.
A study was conducted to determine the preferences of 14-16 years old adolescents when visiting catering points in schools. The purpose of the research was to analyze the marketing potential of flour products with a bioactive additive for feeding schoolchildren of adolescence, identifying the causes of violations of their diet. The study program included questionnaires conducted after the informed consent of the parents or guardians. The questionnaire developed by us included 3 blocks of 5 questions. The first block contained questions designed to disclose information about the diet of schoolchildren aged 14-16 and their attitude to school nutrition. The second block contained questions about the volume and composition of food consumed by respondents during the day. The answers to the questions of the third block made it possible to give a tentative assessment of the demand for flour products of a functional orientation for the analyzed circle of people. After the survey, statistical data processing was carried out. It was found that modern adolescents prefer carbohydrate snacks; they are sorely lacking vitamins, macro-micronutrients, amino acids, polyunsaturated fatty acids and other nutritional food factors, the suppliers of which are bioactive components of animal and plant origin. We have proposed a component composition of a functional additive for the fortification of flour products, consisting of cake of wheat germ, animal albumin and alfalfa seeds. The research results showed that the use of an enriching additive for the production of bioactive flour products for school meals is cost-effective. Summarizing the data obtained during the study, we can conclude: because of their age views, instead of a full meal during their stay at school, adolescents prefer a snack; in connection with the irregular organization of the diet, adolescents 14-16 years old do not get the vital alimentary substances of animal and vegetable origin; the proposed bioactive flour products will correct violations in the diet and will be in demand among adolescents 14-16 years old; the price increase for developed finished products compared to traditional does not go beyond the purchasing power of the target audience.
The state policy in Russian Federation in the field of nutrition is aimed at the development of advanced food technologies and the development of food-enriching systems of functional orientation. Rheological properties of model systems with different moisture content on the basis of wheat germ cake as a by-product of flour and oil extraction production were studied. In this paper we investigate a model food system based on wheat wheat germ oil cake of various degrees of hydration with a moisture content in the range of 59-68 %. Rheological properties of food systems were controlled with the help of informationmeasuring system including the device “structure Meter ST-2”. Calculation of normal stress showed that with the increase in the mass of water in food systems in the extrusion mass through a die, the mechanical stresses were reduced.
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