Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology

Belinska, Anna; Bochkarev, Sergiy; Varankina, Oleksandra; Rudniev, Vasyl; Zviahintseva, Oksana; Rudnieva, Kateryna; Bielykh, Iryna; Khosha, Vadym

doi:10.15587/1729-4061.2019.178908

Cited by 10 publications

(19 citation statements)

References 13 publications

(19 reference statements)

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“…The ratio of components of food systems based on wheat flour and the composition of sunflower and soybean meal with improved amino acid composition is justified based on the technological features of wheat flour and its mixtures according to research [3][4][5][6][7][8][9][10]. The calculation of the amino acid composition of the protein of food systems containing 90-80 % of wheat flour and 10-20 % of the composition of soybean and sunflower meal of the improved amino acid composition was performed according to formula (3). The results of the calculation are given in Table 2.…”

Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

“…That is, the developed food systems have a higher biological value compared to wheat flour. It should be noted that due to the technological features of wheat flour, according to [3][4][5][6][7][8][9][10] it was not possible to increase the content of oilseed meal composition in food systems in order to further increase the biological value.…”

Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

“…In contrast to [6][7][8], the authors of [3] scientifically substantiated the formulation of sunflower halva with the addition of a special-purpose protein-fat mixture. A spe-of the world's population lacks protein in the diet.…”

mentioning

confidence: 99%

“…Today, more than ever, this significant part of the population requires foods with a balanced amino acid and fatty acid composition to maintain their health. Such products can provide the human body with the necessary amount of essential macro-and micronutrients and, in addition, will not change the usual diet and lifestyle [3,4].…”

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confidence: 99%

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Development of amino acid balanced food systems based on wheat flour and oilseed meal

Papchenko¹,

Matveeva²,

Bochkarev

et al. 2020

EEJET

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66 person every day. Protein-the main source of essential amino acids-plays the role of building material in the process of cell development and metabolism in the organism. Lack of proteins in the diet can lead to a decrease in the protective properties of the organism, disrupt digestion processes, blood formation, the activity of the central nervous system or weaken mental activity. It is well known that about half 1. Introduction Human nutrition is the main factor in ensuring and improving health. For the proper functioning of the human body, about 600 essential nutrients are needed daily. Proteins-the most important component of the six main components of food should be present in the nutrition of every

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Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

Section: Scientific Substantiation Of the Composition And Determinmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Development of amino acid balanced food systems based on wheat flour and oilseed meal

Papchenko¹,

Matveeva²,

Bochkarev

et al. 2020

EEJET

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“…In the works [7,8], the composition of a protein-fat mixture for special purposes is proposed for the rational nutrition of athletes. The obtained research results found further development in the development of balanced amino acid composition of food systems based on oilseed meal and animal protein [9].…”

Section: Introductionmentioning

confidence: 99%

Investigation of the Influence of Stabilizers on the Viscosity of the Recovered Mixture of a Hypertonic Drink for Athletes

Bochkarev

Mazaeva

Ovsiannikova

et al. 2020

Technology transfer: fundamental principles and innovative tech

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When introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research is to determine the effect of consistency stabilizers on the viscosity of a reconstituted hypertonic drink for athletes based on flaxseed cake, sesame seeds and whey protein concentrate. The mass fraction of protein in the model dry mixture of a hypertonic drink, as well as in its individual components by the Kjeldahl method, the mass fraction of fiber – by the gravimetric method, the mass fraction of lipids – by the extraction-gravimetric method, the mass fraction of moisture – by the thermogravimetric method. The mass fraction of ash in the mixtures was carried out by the method of incineration followed by calcining the mineral residue at a temperature of 450 ... 600 °C. The effective viscosity in the reduced samples of mixtures without and with the addition of stabilizers was determined on a rotational viscometer "Rheotest 2". For the planning of the experiment and data processing, mathematical methods were applied using the Microsoft Office Excel 2003 software package. The chemical composition of individual components and a model dry mixture of a hypertonic drink for the nutrition of athletes, including the content of compounds that have a stabilizing effect on the restored product, has been investigated. It has been proved that the effective viscosity of the reconstructed model mixture in comparison with the effective viscosity of the individual components of the mixture nonaditively increases. The mutual influence of the consistency stabilizers (gum arabic (E 414) and carboxymethylcellulose (E 466)) on the value of the effective viscosity of the reconstituted hypertonic drink was investigated. The developed model mixture of a hypertonic drink is recommended to be used for the development of competitive dry mixtures of hypertonic drinks of plant and animal origin for the nutrition of athletes

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Improvement of fatty systems biotechnological interesterification with immobilized enzyme preparation usage

Belinska¹,

Bliznjuk

Щербак³

et al. 2022

EEJET

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This work research object was fat systems interesterification biotechnology using the Lipozyme TL IM immobilized enzyme preparation. The problem of enzyme preparation activation by moistening with sodium bicarbonate aqueous solution with 7.4 ... 7.7 (3 % wt.) pH was solved in the work. The obtained results made it possible to minimize the interesterification process duration with high-quality product obtaining. The proposed enzyme preparation processing made it possible to reduce the duration of the biointeresterification process in a model fat mixture (palm stearin, coconut and soybean oils in a ratio of 1:1:1, respectively) to 3.5...3.7 hours. The product with high quality indicators, namely up to 0.26 mg KOH/g acid number, up to 0.60 mmol ½ O/kg peroxide number and 1.70 c.u. anisidine number, was obtained as a result. The obtained data can be explained by a fact that effective biocatalysis with lipolytic enzymes as the protein molecules requires the existence of two phases – lipid and water. This fact was provided by the activation parameters justified in the study. The obtained results feature was possibility of enzyme preparation activation, which is not provided under industrial conditions due to the threat of raw materials and finished products hydrolytic processes, which leads to the finished product quality deterioration. The research results made it possible to minimize hydrolytic processes in fat system during interesterification with simultaneous process efficiency increase. From a practical point of view, the discovered activation mechanism made it possible to adjust the enzyme preparation processing conditions in fat systems interesterification technology. The applied aspect of scientific result using was the possibility of improving the typical technological process of fat interesterification

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Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology

Cited by 10 publications

References 13 publications

Development of amino acid balanced food systems based on wheat flour and oilseed meal

Development of amino acid balanced food systems based on wheat flour and oilseed meal

Investigation of the Influence of Stabilizers on the Viscosity of the Recovered Mixture of a Hypertonic Drink for Athletes

Improvement of fatty systems biotechnological interesterification with immobilized enzyme preparation usage

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