Investigation of change of quality indicators of gluten-free bread during storage

Biletska, Yana; Djukareva, Galina; Nekos, A. N.; Husliev, Andrii; Krivtsova, Anna; Bakirov, Myushfik; Полупан, Валентин Вадимович; Оnyshchenko, Vyacheslav; Sokolova, Evgenia

doi:10.15587/1729-4061.2020.215019

Cited by 6 publications

(4 citation statements)

References 15 publications

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“…There are technologies [11] to produce bread containing iodine. Bread, although it refers to mass consumption products, is a carrier of gluten, which is unacceptable for people who are on specialized nutrition because of celiac disease.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Biletska

Ryzhkova

Novikova

et al. 2021

EEJET

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This paper reports a study into the use of germinated mungbean as a promising raw material influencing the structure-forming indicators of meat systems during the production of meat-vegetable sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated. The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products. The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % ‒ in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm3, over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass. The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids. It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fat-retaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %. The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Biletska

Ryzhkova

Novikova

et al. 2021

EEJET

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“…Comprehensive researches of scientists and world statistics state the necessity and timeliness of the development of food rations for persons with individual characteristics of the organism, based on the state of health, working conditions, the intensity of mental and physical stress [1,2].…”

Section: Introductionmentioning

confidence: 99%

Development of nutrition methodology for athletes in a pandemic condition

Biletska

Papakina

Danko

et al. 2021

TAPR

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The object of research is the diet, physical activity, individual and anthropogenic data of athletes-athletes. A systematic study of scientific literature and a systemic analysis of actual nutrition and sports load were carried out. On its basis, the problems of nutrition of athletes in a pandemic are analyzed and the ways of their solution are determined. During the research, the methods of theoretical analysis of literature, synthesis, formalization, abstraction and experimental studies of the actual nutrition and sports load of athletes-athletes were used. As a result of the research carried out, a methodology of diets for athletes in a pandemic was developed, with its subsequent computerization on the basis of the 1C «Enterprise» platform. This methodology is based on the creation of a database about a specific athlete. This allows in the future to calculate the individual requirements for energy and all nutrients, taking into account the medico-biological requirements for macro- and micronutrients, as well as biologically active substances in consumed food. The program selects the necessary traditional dishes and products, as well as specialized products necessary to fill all the needs of the body of a particular athlete. All the necessary components for a full-fledged diet of an athlete have been analyzed and described. The necessity of eating behavior and the combination of a correct diet with an individual amount of loads have been determined. The methodology of the diet development process is presented. In comparison with analogues, the developed program takes into account the type and time of physical activity, controls the amount of water consumed, calculating an individual food ration, taking into account food preferences and allergic reactions. The introduction of the developed methodology and the use of its computerized program is a rational approach to the diet of athletes in a pandemic, as evidenced by the accumulated experience and achievements of modern nutritional science. Combining a properly balanced diet with a training program will allow an athlete to improve their athletic performance in a pandemic.

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“…According to the forecasts of the world's leading experts in the field of nutrition and medicine, the issue of developing technologies for special dietary products is quite acute and is relevant [1]. Modern research focuses on the production of specialized foods enriched with essential microelements [2,3].…”

Section: Introductionmentioning

confidence: 99%

Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials

et al. 2021

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A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germinated soy flour, enriched with iodine. Carrying out this set of studies is important because it will determine the content of phenolic compounds, flavonoids and iodine in the developed chocolate. Based on the obtained patterns, it is possible to determine the percentage of satisfaction of the recommended daily requirement and to set the recommended amount of consumption of the developed product per day. As a result of research, it has been found, that the total content of phenolic compounds in the control type of chocolate per 198 mg of GA / 100 g of the initial raw material is less compared to the sample of chocolate, where non-traditional raw materials were used. The results of the study correlate with the results of determining the total content of flavonoids. The developed types of chocolate exceed control samples by 229 mg of C / 100 g of the initial raw material. That satisfies 88.6% of the recommended daily amount. It has been found, that the developed type of chocolate is a carrier of iodine in the amount of 63 μg / 100 g. In the control sample of chocolate there were found only traces of mass fraction of iodine. It has been determined, that the use of germinated soy flour, enriched with iodine in the amount of 10%, due to the reduction of cocoa mass satisfies 42% of the recommended daily amount of iodine for a woman aged 30… 40 years of average labor intensity. The obtained results are useful and important because they will allow to develop recommendations for the consumption of chocolate using non-traditional raw materials. What will affect the solution of an important social problem - maintaining high efficiency, confrontation with environmental factors under the pandemic due to the influx of test substances

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Investigation of change of quality indicators of gluten-free bread during storage

Cited by 6 publications

References 15 publications

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Development of nutrition methodology for athletes in a pandemic condition

Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials

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