Modern food culture and ecological environment lead to metabolic failures. Cardiovascular and digestive diseases, as well as obesity and diabetes, are becoming younger and younger. The present research featured the development of medical science by promoting the scientific platform of ‘preventive environment’. The priority of the platform is to assess the impact of individual bioactive nutrients on morbidity. The paper starts with a brief overview of the main directions in dietetics. Imbalanced nutrition leads to metabolic syndrome, which results in weight gain and cardiovascular diseases. Scientists associate metabolic disorders with hereditary predisposition, i.e. the presence of polymorphism of certain genes, and with the effect of environment and diet. Modern science knows few medical options for obesity treatment, which means that both pharmaceutical and nutraceutical methods of weight-reducing treatment remain understudied. Functional foods with a modified carbohydrate profile can improve the chemical composition of the diet. The study involved ranking of dairy products according to the obesity risk. The paper describes the effect of various biologically active substances of plant origin on metabolism of an obesity-affected organism. Thypakoids were found to affect satiety and fullness of the gastrointestinal tract through hormones of appetite. They also affect the microbial composition of the gastrointestinal tract without causing side effects, such as steatorrhea. The research results indicate that thylakoids are a new means of natural origin for the prevention and treatment of obesity. A single dose of black tea containing flavonoids was found to reduce peripheral blood flow in the upper and lower extremities after glucose loading, which was accompanied by a lower reaction to insulin. A mixture of curcumin and piperine can increase fat loss and suppress inflammation caused by high fat content. The paper also features the phenomenon of oxidative stress: antioxidant ingredients, such as vitamins, trace elements, and minor biologically active components are mandatory for a balanced diet. The analysis of scientific data made it possible to create a formula for a preventive product – an oat milk with a modified carbohydrate composition and various fruit, berry, and vegetable fillers.
Literature data show that flavonoids are involved in the prevention of noncommunicable diseases. To draw upon such data so as to formulate recommendations, one needs flavonoid consumption statistics. This paper seeks to evaluate flavonoid consumption among the workers of a chemical facility and uses data from 24-hour meal reports. The sample contained reports from 480 participants (n = 480, 75% of whom are male; aged 22-69). The flavonoid content of their meals was counted using the USDA and Phenol-Explorer (PE) databases as well as data from literature. The research team quantified the presence of specific flavonoids as well as the total flavonoid content of the diet. As part of the study, we evaluated the flavonoid sources in the total daily consumption, including beverages, fruits, and vegetables. Flavonoids mainly came from tea, fruit, and fruit drinks. The average total flavonoid consumption varied from 226 mg/day in females aged 30 to 39 to 464 mg/day in males of the same age group; regardless of the age category, catechins were the most consumed flavonoids. There was a positive correlation between a person’s degree, job, and daily average flavonoid consumption. This research produced data on the consumption of flavonoids among the workers of a chemical facility that could be of use when making dietary recommendations on such consumption.
The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for production of bakery products in the steam-convection oven at continuous proofing of dough pieces and bakery products. For control samples baking the author used a proofing box for final proofing and a convection oven. The analysis of the structural and mechanical properties of crumb was made using device “Strukturometer-1”, and loss of weight after baking was measured using standard methods. Intensity and color uniformity of crust were determined applying an ingenious method using flatbed scanner. Automatic recorder monitored the temperature in the baking chamber and inside the baked dough pieces. To determine the changes in product volume and proportion of the formed crumb during baking process, an original optical method was used. As a result of the research the author determined that there is a dependence of the dynamics of baked dough pieces quality indicators on proofing and baking parameters. It is shown that the main differences are observed during the first baking period. The detected regularities are associated with smooth heating of the steam-convection oven baking chamber and high relative humidity of the medium at the beginning of baking process. When using a steam-convection oven, the crusts had uneven color which is obviously due to condensation of a large amount of moisture on the surface during the initial baking period and, consequently, different rates of heating of individual parts of the crust. By the moment when baking process was over control samples and developed samples had insufficient differences concerning structural, mechanical and physicochemical parameters. It was determined that in case of continuous proofing and baking in steam-convection oven it is necessary to extend the baking process and increase dough humidity compared to traditional baking method.
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