Development of the protein-fatty base of the sugar confectionery for nutrition of the sportsmen

Bochkarev, S. V.; Папченко, Вікторія Юріївна; Matvieieva, T.; Руднєв, Василь Анатолійович; Бєлінська, Анна Павлівна

doi:10.15587/2312-8372.2016.81142

Cited by 5 publications

(6 citation statements)

References 7 publications

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“…The oxidative stability of the model cream candy mass with the addition of a different amount of the protein-fat composite, which was described in [10], in comparison with the control sample (the model candy mass) was investigated.…”

Section: Discussionmentioning

confidence: 99%

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Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Bochkarev

Cherevichna

Petik³

et al. 2017

EUREKA: Life Sciences

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The composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.

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Section: Discussionmentioning

confidence: 99%

“…The composition of a protein-fat composite based on crushed seeds of flax, sunflower and sesame was substantiated in [10][11][12], its antioxidant properties were investigated, and processing parameters ensuring the maximum biological value of the composite were determined.…”

Section: Introductionmentioning

confidence: 99%

Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Bochkarev

Cherevichna

Petik³

et al. 2017

EUREKA: Life Sciences

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“…Oils seeds are also used in confectionary technologies. There is offered a base for fat-containing candy masses, including comminuted sunflower (12 %), sesame (18 %) and flax (30 %) seeds [9]. Recommendations about using amaranth flour at producing pomade masses (10 % of the sugar mass) are given [10].…”

Section: Introductionmentioning

confidence: 99%

“…Especially, the use of fatless products of oil seeds (meals, oilcakes, flour) allows to enrich products mainly by proteins (in 1.3…2.4 times) and dietary fiber (in 4 times and more) [4,5,8,10]. At using native whole or comminuted seeds, the content of polyunsaturated fatty acids in products additionally rises (in 2 times and more [6,7,9]. It is known, that these nutrients strengthen protective functions of the human organism, favor normalization of cholesterol metabolism, prevent the development of cardiovascular diseases and so on.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Oxidative Stability of the Lipid Complex of Creamy-Shaken Candies With Chia Seeds at Storage

Shydakova-Kameniuka

Shkliaiev²,

Самохвалова

et al. 2020

EUREKA: Life Sciences

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One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The aim of the study was to estimate the oxidative stability of the lipid complex of creamy-shaken candies with chia seeds at storage. It is noted, that lipase of chia seeds doesn't manifest activity in an acid medium. That is why chia seeds introduction to creamy-shaken candies (with рН<6,0) doesn't accelerate hydrolytic disintegration of their lipid component at storage. A type of jelly-former, used at candy production (agar-agar, pectin, modified starch), doesn't influence the accumulation dynamics of free fatty acids in candies. It is noted, that the lipid component of creamy-shaken candies, produced with agar-agar and pectin, is characterized with the equal dynamics of a peroxide value. The accumulation of peroxide compounds in starch products takes place slower. It has been established, that despite the high content of polyunsaturated fatty acids, the lipid component of candies with chia seeds comparing with control is characterized by less inclination to oxidation. It is noted, that at the 30 th day of storage relative changes of peroxide value indices of products with supplements are 1.00 and 0.81 against 1.85 and 1.49 in control samples on agar-agar (pectin) and starch respectively. The braking effect of chia seeds on oxidizing processes is conditioned by the high content of tocopherols and phenol compounds (quercetin, coffee, chlorogenic acids, rutin, polyphenol compounds) with antioxidant properties in them. It has been established, that during the studied storage term products didn't gain a rancid smack, testifying to the accumulation of secondary oxidation processes. The structure and color of the studied samples of candies didn't also change. That is during the normative storage term (60 days) creamy-shaken candies with chia seeds correspond to normative requirements by organoleptic parameters and quality ones of the lipid complex.

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“…A protein-fat base, enriched with essential amino acids and polyunsaturated fatty acids of the w-3 group, was developed in studies [5,6] in accordance with the physiological needs of athletes, workers of heavy physical labor, military personnel. This protein-fat base contained in justified proportions the following components: dried ground seeds of sunflower, sesame and flax.…”

Section: Introductionmentioning

confidence: 99%

Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors

Bochkarev

Krichkovska

Petrova

et al. 2017

TAPR

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Development of the protein-fatty base of the sugar confectionery for nutrition of the sportsmen

Cited by 5 publications

References 7 publications

Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Development and Research Candies With Increased Biological Value With Protein-Fat Composite

Estimation of Oxidative Stability of the Lipid Complex of Creamy-Shaken Candies With Chia Seeds at Storage

Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors

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