High-protein sublimated fish and vegetable based snacks

Zarubin, Nikita Yu.; Strokova, N. G.; Roshchina, Anna N.; Bredikhina, Olga; Ignatova, Tatiana A.

doi:10.1088/1755-1315/548/8/082095

Cited by 3 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The addition of broccoli as a functional ingredient to extruded snacks has many benefits, which was also confirmed in a study by Zarubin et al [57], in which broccoli was one of the additives on which high-value human snacks were produced. The positive impact of adding broccoli to snacks has also been reported by other researchers [21] .…”

Section: Proximate Chemical Compositionsupporting

confidence: 52%

Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Combrzynski,

Biernacka,

Wojtowicz

et al. 2023

Current Issues in Pharmacy and Medical Sciences

View full text Add to dashboard Cite

The therapeutic potential of broccoli has been highlighted by its function in the prevention of cancer, diabetes and other diseases. As a result, there is a great deal of interest in creating innovative functional foods supplemented with broccoli. In the extrusion-cooking process, raw materials based on potato mixes with the addition of fresh broccoli (Brassica oleracea L. var italica, Brassicaceae) were used to create new generation extruded snack pellets. A prototype single screw extruder-cooker with L/D=20 was utilized, and various processing conditions (screw speed 60 and 100 rpm, as well as either 32 and 36% levels of initial moisture content) were applied. Mixtures of 10% and 30% fresh broccoli contents were investigated. The final snack pellets obtained under such processing conditions were determined for their antioxidant potential, polyphenols, proximate composition and fatty acids profile. We found that in the presence of fresh broccoli in blends, higher screw speed and higher moisture content allowed obtaining (in most samples) a higher polyphenal content in the resulting pellets. Over all, the antioxidant potential of snack pellets increased with the addition of fresh broccoli. Pellets with 30% addition of the broccoli processed at screw speed 100 rpm at moisture content of 32% displayed the highest total polyphenols content and highest antioxidant activity. Moreover, such samples demonstrated notable increase in the content of total protein, crude ash, as well as MUFA and PUFA in the total amount of fatty acids.

show abstract

Section: Proximate Chemical Compositionsupporting

confidence: 52%

Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Combrzynski,

Biernacka,

Wojtowicz

et al. 2023

Current Issues in Pharmacy and Medical Sciences

View full text Add to dashboard Cite

show abstract

Semi-canned fish pates with immunomodulation components

Lavruhina

Zarubin

Kharenko

et al. 2022

Vestnik of Astrakhan State Technical University. Series: Fishing Industry

View full text Add to dashboard Cite

In accordance with the Strategy for improving the quality of food products in the Russian Federation until 2030, the priority is scientific research in the field of nutrition of the population, including in the field of prevention of the most common non-infectious diseases and the development of production technologies aimed at improving the quality of food products, as well as promoting the principles of healthy nutrition. One of the ways to increase and promote them is the development of products containing immunomodulating components, which refers to promising areas for strengthening the immune defense of the human body. There are presented the formulations of finished food products (fish pates) containing components with immunomodulatory properties, such as fat-soluble vitamins A and D, Omega-3 polyunsaturated acids, copper (Cu) and the prebiotic inulin. Optimal formulations have been designed and the technology of the products has been developed. Analyses of the quality indicators of the developed finished products allowed us to establish its high nutritional, in particular biological value: semi-canned food contains fat-soluble vitamins A (386.50 - 443.31 mcg/100 g) and D (10.39 - 12.96 mcg/100 g), polyunsaturated fatty acids of the Omega-3 group (1.02 g - 1.35 g), essential microelement copper (0.86 - 1.21 mg/100 g), as well as dietary fibers, in particular inulin (3.12 - 3.49%), the amount of which will satisfy the daily physiological need by more than 15%, which allows to recommend them as natural functional food products with immunomodulating components.

show abstract

Freeze-dried fast food products based on homogenized fish and plant systems

et al. 2021

View full text Add to dashboard Cite

The article presents research data that substantiate the relevance of the development of a ready-to-eat food product in the form of freeze-dried snacks and soups based on a homogenized fish-growing system. The developed recipe compositions and the technology of freeze-dried snacks and soups make it possible to produce high-protein, full-fledged amino acid products that also contain mono - and polyunsaturated fatty acids (omega-3,6,9), minerals (K, Na, P, Co, Cr, Se, I), nutritional fiber - fiber and inulin. High nutritional and biological values allow us to recommend the obtained freeze-dried products as functional food products for a wide range of consumers, including snacks for use in the diets of people who follow a "protein diet", as well as with increased physical activity; soups – for people with increased body weight, who monitor the calorie content of food, leading a healthy lifestyle.

show abstract

High-protein sublimated fish and vegetable based snacks

Cited by 3 publications

References 0 publications

Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Antioxidant potential and chemical composition of new generation extruded snack pellets supplemented with fresh broccoli addition

Semi-canned fish pates with immunomodulation components

Freeze-dried fast food products based on homogenized fish and plant systems

Contact Info

Product

Resources

About