An Approach to the Choice of Alternatives of the Optimized Formulations

Musina, Olga; Lisin, P. A.

doi:10.12737/13120

Cited by 10 publications

(4 citation statements)

References 9 publications

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“…The next step is the creation -on the basis of these principles -of products with a set of predefined characteristics, which is impossible without the use of the modern digital economy, without the use of computers and specialised software [11][12][13][14][15]. An analysis of modern approaches to the development of balanced recipes using the tools of the digital economy is given in the works of Russian and foreign authors [16][17][18][19][20][21][22][23][24].…”

Section: Introductionmentioning

confidence: 99%

Possibilities of Correction of Alimentary Status in the Era of Digitalisation

Musina

Shetinin

2022

KLS

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A balanced diet contributes to the prevention of nutritionallyrelated diseases. The purpose of this paperwas to demonstrate how tools of the digital economy could be used to help improve nutritional status, using the example of Microsoft Excel. To improve nutritional status, reliable digital information is needed on the content of macronutrients and micronutrients in raw materials and foodproducts. Then the correction of the diet or formulation of an individual product can be carried out. The database “Chemical composition of food raw materials and food products” was developed using Microsoft Excel; this database is a digital tool for quick and reliable information about the nutrient profile of Russian raw materials and food products. Itobtained official state registration under the number 2012620334. The database is a series of spreadsheets that are interconnected by common key fields. For each type of food raw material or food product, the database contains descriptors: the main chemical composition (mass fraction of water, protein, fat, saturated fatty acids, polyunsaturated fatty acids, cholesterol, mono- and disaccharides, starch, digestible carbohydrates, dietary fibre, ash, organic acids); minerals (sodium, potassium, calcium, magnesium, phosphorus, iron); vitamins (A, B1 , B2 , PP, C, beta-carotene, retinol equivalent, tocopherol equivalent, niacin equivalent); and energy value. Using the database can help to speed up and facilitate calculating individual and group diets and can assist in adjusting the nutritional status for healthier outcomes. Keywords: healthy nutrition, nutritional status, chemical composition, database, digitalisation, Microsoft Excel

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Section: Introductionmentioning

confidence: 99%

Possibilities of Correction of Alimentary Status in the Era of Digitalisation

Musina

Shetinin

2022

KLS

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“…It includes, first of all, the diet, the level of nervous and physical stress, the environmental state, etc. [7,11,13].…”

Section: Introductionmentioning

confidence: 99%

Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

et al. 2020

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The use of new non-traditional types of plant materials in the diet is one of the ways to improve the meat products’ quality. The combination of plant proteins with animals creates biologically active amino-acid complexes which increase its bioavailability for organism and biological value of the product. In this case, the use of non-traditional plant materials in the production technology of new types of sausage products to improve the quality of the end product is prospective and relevant. Research objective is development of formulations and technologies for new types of high biological value products, based on combination of meat raw materials with functional additives of plant origin. The work was performed at the Department of Food Technology FSBEI HE «Don State Agrarian University», Persianovsky, Rostov region. The objects of research were the new protein-carbohydrate complexes based on flour from germinated seeds of mung bean, control and model forcemeat based on trim beef of first grade, lean trim pork and mid fat trim pork, and end products. Introduction to the cooked sausage products formulation of mung bean germinated seeds flour has a beneficial effect on the organoleptic properties of the end product and enriches it with biologically valuable substances.

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“…Of great interest is the possibility of expanding the range and adjusting the biological drinks value using whey by adding plant extracts, which contain certain concentrations of biologically active substances that prevent the occurrence of various pathological conditions of the body, to the formulations [4,5,12].…”

Section: Introductionmentioning

confidence: 99%

The use of biologically active components of plant and animal origin

et al. 2020

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Preserving health, as well as increasing country population life expectancy, are priority directions of Russian Federation state policy. Human health mainly depends on the usefulness and balance of the nutrition. Ecological factors are the same important, which necessitates increase in the volume and assortment of food products with bifidogenic properties, introduced by phytocomponents of functional purpose systems. The use of natural origin biologically active substances, the source of which are plants, is a promising direction for expanding the range of functional fermented milk products. The research objective is a development of technology for herodietic food product with the addition of a symbiotic microorganism consortium, as well as the introduction of phytocomponent modules Amelanchier rotundifolia. The work was performed at the Department of Engineering and Technology of Food Production FGBOUVPO «Don State Technical University», Rostov-onDon. The objects of research were irgi phyto-extract (Amelanchier), cheese whey, raw cow’s milk, developed product. The functional significance of the irgi phyto-extract, as one of the necessary and significant components in the production of specialized products for herodietetic nutrition, is technically justified and experimentally proved.

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An Approach to the Choice of Alternatives of the Optimized Formulations

Cited by 10 publications

References 9 publications

Possibilities of Correction of Alimentary Status in the Era of Digitalisation

Possibilities of Correction of Alimentary Status in the Era of Digitalisation

Prospects for the use of protein-carbohydrate complex based on mung bean seeds in the functional meat products technology

The use of biologically active components of plant and animal origin

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