Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen

Bochkarev, Sergiy; Matveeva, Tatiana; Krichkovska, Lidiya; Petrova, I.; Petrov, Sergеy; Belinska, Anna

doi:10.15587/2312-8372.2017.96665

Cited by 4 publications

(6 citation statements)

References 8 publications

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“…The ratio of polyunsaturated fatty acids of w-6 and w-3 groups is near 3:1. The protein-fat mixture may be used as an in-dependent product and also in the composition of fat-containing products for athletes in the period of intensive physical loads, for soldiers, workers of hard physical labor under changing climatic conditions and other population layers [11]. Organoleptic parameters of the protein-fat mixture (outlook, taste, smell, color) were determined according to SS 27988 "Oil seeds.…”

Section: Methodsmentioning

confidence: 99%

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Research of Quality Indicators of Protein-Fat Mixture From Flax and Sesame Seeds for Nutrition of Athletes

Bochkarev

Belinska²,

Varankina

et al. 2019

EUREKA: Life Sciences

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The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.

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Section: Methodsmentioning

confidence: 99%

“…Works [11][12][13][14] substantiate the composition of the protein-fat mixture of the increased food value for athletes' nutrition, based on oil seeds, investigate its antioxidant properties and also determine technical processing parameters, at which the maximal increase of the biological value of the products is possible.…”

Section: Introductionmentioning

confidence: 99%

Research of Quality Indicators of Protein-Fat Mixture From Flax and Sesame Seeds for Nutrition of Athletes

Bochkarev

Belinska²,

Varankina

et al. 2019

EUREKA: Life Sciences

Self Cite

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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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“…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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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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Research of the oilseeds ratio on the oxidative stability of the protein-fat base for sportsmen

Cited by 4 publications

References 8 publications

Research of Quality Indicators of Protein-Fat Mixture From Flax and Sesame Seeds for Nutrition of Athletes

Research of Quality Indicators of Protein-Fat Mixture From Flax and Sesame Seeds for Nutrition of Athletes

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

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

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