The consumption of plant-based food products instead of animal-based products tends to increase worldwide which can be caused by the global expansion of alternative food products. The article's objective is to investigate the perception of plant-based milk analogues by real and potential consumers and determine the prospects of increasing their assortment. The assortment of plant-based analogues of milk and products made thereof is analyzed. A projection of the almond milk sales was made as one of the most effective product categories. Questioning of consumers conducted to investigate consumer treatment of plant-based milk analogues. The survey covered 436 respondents, of which 37.7% consume plant-based milk regularly and 47.7% of respondents consume this product occasionally. About 15% of respondents have never consumed it. The results show that experimenting with diets and health concerns more often young people (under 30 years of old). Plant-based milk was consumed by men (47.6%) and women (52.4%). Prices for plant-based milk analogues are too high, and its reduction will increase the sales of this product according to respondents. The taste is one of the crucial factors in choosing plant-based milk analogues by respondents. By taste-based preference, the largest shares are with almond milk (20.4%) and oat milk (15.3%). At the same time, 16.2% of the respondents have no preference regarding plant-based milk analogues. It was found that using the titles of traditional milk products for naming plant-based milk analogues is not troublesome for most of the respondents. The derived figures give evidence that consumers, not being sufficiently aware of the origin of plant-based milk analogues, do not understand the differences between traditional products and their plant-based analogues.
Джем суничний-найбільш популярний та цінний продукт переробки з ягід суниці, технологія виробництва якого передбачає використання пектинового розчину задля формування необхідної драглеподібної консистенції, що, в свою чергу, супроводжується збільшенням виробничих витрат і утрудненням процесу виробництва. Для вирішення проблеми запропоновано технологію виробництва джему суничного із ягід суниці садової, із заміною розчину пектину на пюре яблучне в кількості
Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied.Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during the low-temperature storage are presented in this work. High preservation of protein after 12 months of low-temperature storage in experimental samples of semi-finished products in comparison with control samples has been established. The amino acid composition of semi-finished products has been determined by the method of ion-exchange column liquid chromatography using an automatic amino acid analyzer. Biological value of protein of quick-frozen semi-finished products from cultivated champignon has been determined by the amino acid composition of the experimental sample in comparison with the amino acid composition of the reference protein, proposed by FAO / WHO, and the following calculation of the amino acid score. Studies have shown that the dominant amino acids in all samples are tryptophan, phenylalanine and tyrosine. The main limiting amino acids are methionine and cystine. Studies of nitrogenous commercial mushroom semi-finished products have shown that quick-frozen semi-finished products from cultivated mushrooms, which have been pre-treated, regardless of the mushrooms varieties, have a higher biological value compared to the control samples.
Products for special medical purposes are indispensable in the diet of the sick, wounded, and there are of the main factors of successful treatment and rehabilitation. This group of products has several advantages: high nutritional and biological value, physiological, easy delivery of nutrients in the human body, low level of complications and moderate cost. So, it is necessary to use of high-quality raw materials for their production, which must meet the requirements of this product group and the needs of consumers. The basic requirements for raw materials for the manufacture of products for special medical purposes are their safety, availability, confirmed clinical efficacy, high degree of purification, dispersion and solubility in water. The cost of raw materials in the production of this type of product is the main factor determining its cost and necessitates the development of the raw material base. It has been established that in the world practice of production of products for special medical purposes used to mainly vegetable and animal proteins (concentrates, isolates, hydrolyzates, peptides, and amino acids), omega-3, omega-6, omega-9 fatty acids of plant origin, glucose, fructose, herbal extracts and powders. In order to increase the biological value of food products, food fibers, vitamins and minerals are added. Necessary and urgent are the searching of domestic raw materials, which would meet the requirements for products of this group. It will stimulate the development of the production of domestic products for special medical purposes, taking into account the specific stages of treatment and restoration of the body of person, while ensuring the optimal ratio of "price-quality".Keywords: product for special medical purposes; raw material; protein; glucose; herbal extract; production ВступУпродовж останніх років все більш затребуваними стають продукти для спеціальних медичних цілей, зокрема ентеральне харчування. Дана група продуктів має ряд переваг: високу харчову і біологічну цінність, фізіологічність, простоту доставки в організм людини поживних речовин, низький рівень ускладнень і помірну вартість. Продукти є незамінними у харчуванні хворих, поранених, постраждалих, військовослужбовців та вважаються одним із основних чинників успішного лікування та реабілітації. Це обумовлює необхідність пошуку
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