Substantiation of the mechanism of interaction between the carbohydrates of rye­wheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd"

Tsykhanovska, Iryna; Evlash, Victoria; Alexandrov, Alexandr; Lazarieva, Tetiana; Yevlash, Tetiana

doi:10.15587/1729-4061.2018.133373

Cited by 3 publications

(6 citation statements)

References 15 publications

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“…-in all experimental samples of egg white with the introduction of "Magnetofood" food additive in the amount of (0,10-0,20)% by weight of the dried egg white, the foaming capacity (FC) increases by (8,(3)(4)(5)(6)(7)(8)(9)(10)(11)3) %; the foam stability (FS)by (12,6-17,1)% compared to control;…”

Section: Resultsmentioning

confidence: 98%

Optimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing

Tsykhanovska¹,

Evlash²,

Alexandrov³

et al. 2018

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiv

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The article presents the influence results of "Magnetofood" food additive on the foaming indicators of the whipping confectionery masses in the marshmallow technology (foaming capacity, froth resistance, density, plastic strength, effective viscosity, degree of whip and volume kinetics in the storage process). It is proved the surface activity of the nanoparticles of "Magnetofood additive. The mathematical modeling has established the optimal parameters of the whipped masses. The prospects for "Magnetofood" additive using for the creaming confectionery masses as a stabilizer and the structural forming of foamy structures are determined.

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Section: Resultsmentioning

confidence: 98%

Optimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing

Tsykhanovska¹,

Evlash²,

Alexandrov³

et al. 2018

Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiv

Self Cite

View full text Add to dashboard Cite

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“…Next, the solution of the mixture of the gelling agents with additive "Magnetofood" is heated to a temperature of (95-100) о C for agar and (85-87) о C for pectin and kept for (20)(21)(22)(23)(24)(25)x60 s for agar and (10)(11)(12)(13)(14)(15) x60s for pectin. At this stage, the additive "Magnetofood" increases solubility of gelling agents due to its waterholding ability and the interaction of its ionized nanoparticles with polarized agar and pectin groups, which leads to branching of the main chains of polysaccharide molecules, which contributes to their cover and better penetration of water molecules.…”

Section: Research Resultsmentioning

confidence: 99%

“…2, a, c), it can be seen that the rate of change of moisture content in the test samples of marmalade (Fig. 2, b, d) decreases, which is due to the water-holding and stabilizing ability of the food additive "Magnetofood", namely creation of solvatocomplexes and supramolecular assemblies of nanoparticles "Magnetofood" with macromolecules of polysaccharides, in particular agar, pectin [21].…”

Section: ____________________________________________________________mentioning

confidence: 93%

“…In food systems, "Magnetofood" exhibits reconstructive, antioxidant, sorption, bacteriostatic, complexing, emulsifying, water-holding, fat-holding, water-binding, stabilizing, structuring properties [17][18][19][20][21][22].…”

Section: Literature Data Analysis and Problem Formulationmentioning

confidence: 99%

“…Functional and technological properties of the additive "Magnetofood" in food systems include: water-binding and water-holding ability; stabilization of emulsions and suspensions; regulation of fluid properties; formation of stable gels at room temperature. The thixotropic properties of gels with the use of the food additive "Magnetofood" are manifested in reversible changes in the structure of the gel during its deformation and subsequent removal of the mechanical load [17][18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

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Development of molded jelly marmelad technology with the introduction of food additive “Magnetofood”

Tsykhanovska¹

2019

Bulletin of the National Technical University «KhPI» Series: New Solutions in Modern Technologies

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Lack of domestic raw materials, a significant portion of imported high-cost ingredients and increasing competitiveness make manufacturers look for new technological solutions in order to improve the consumer properties of marmalade products. A promising trend in the field of jelly and marmalade products is the creation of products with high quality and long shelf life. For this purpose various food additives, i.e. improvers, are used in jelly marmalade technology. As an improver of shaped jelly marmalade, we have developed and proposed "Magnetofood" food additive, which is nanopowder with a particle size of (70-80) nm. "Magnetofood" is a food additive with high functional and technological potential. "Magnetofood" additive can independently generate structural and mechanical properties of jelly masses, and also it can influence the gelling agent by entering into chemical and electrostatic interactions with it. Therefore the "Magnetofood" food additive can simultaneously affect several technological properties in the food jelly system: to be a stabilizer, a thickener and a gelling agent. Due to Fe (II), nanosize, developed active surface, bacteriostatic character, high thermal stability, "Magnetofood" has reducing, antioxidant, antimicrobial, sorbing, complexable, emulsifying, moisture-retaining, fat-retaining, water-binding, stabilizing, and structuring properties. It makes possible to recommend "Magnetofood" as an additive of complex action to improve the quality and extend the shelf life of shaped jelly marmalade. The influence of "Magnetofood" food additive on organoleptic, physical and chemical, microbiological parameters of test samples of agar-and pectin-based shaped jelly marmalade has been studied.

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Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Sharma

Mazumdar

Keshav

2021

Food Processing Preservation

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The market demand of fortified or functional food is increasing nowadays because of health-consciousness of consumers (Charalampopoulos et al., 2002). Beverages have been fortified with micronutrients like calcium, iron, zinc, etc. and vitamins and proteins. Beverages are also fortified with herbal extracts, phytochemicals and dietary fibers (Ahmad & Ahmed, 2019;Gruenwald, 2009). Sattu is a popular food product made from roasted Bengal gram in some eastern parts of India like Uttar Pradesh, Bihar, West Bengal, and Odisha. It is used to make traditional drink called Sattu sharbat, which is digestive and thirst quenching. It is rich in protein, dietary fiber and minerals but low in phytochemicals (Jukanti et al., 2012).Phytochemicals inhibit the activity reactive oxygen species (ROS) and prevent chronic diseases like cardiovascular disease, diabetes, cancer, Alzheimer's etc. (Holst & Williamson, 2008). Hence, the phytochemicals (e. g., flavonoids) must be incorporated into the food, as they possess antioxidant activity (Erlund, 2004). Rutin is a flavonoid belonging to subcategory flavones. It has anticarcinogenic, antispasmodic, antiviral, antitumor properties and inhibits lipid peroxidation (Yang et al., 2008). Rutin was not detected in the UPLC analysis of chickpea varieties (Fratianni et al., 2014). Hence, chickpea products can be fortified with rutin to increase the flavonoid content

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Substantiation of the mechanism of interaction between the carbohydrates of ryewheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd"

Cited by 3 publications

References 15 publications

Optimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing

Optimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing

Development of molded jelly marmelad technology with the introduction of food additive “Magnetofood”

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

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Substantiation of the mechanism of interaction between the carbohydrates of rye­wheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd"

Cited by 3 publications

References 15 publications

Optimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing

Optimization of foaming parameters of the whipped mass with “Magnetofood” food additiveusing

Development of molded jelly marmelad technology with the introduction of food additive “Magnetofood”

Development, formulation, and analysis of fortified sattu beverage: Relationship between fortificant and additives

Contact Info

Product

Resources

About

Substantiation of the mechanism of interaction between the carbohydrates of ryewheat flour and nanoparticles of the polyfunctional food additive "Magnetofооd"