Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products

Каленик, Т К; Costa, Rui; Motkina, Elena V.; Senotrusova, T. A.; Skripko, O V; Кадникова, И. А.

doi:10.17306/j.afs.0501

Cited by 6 publications

(5 citation statements)

References 10 publications

(11 reference statements)

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“…Сочевиця містить 14,1 % білка та 2,3 % золи, що більше порівняно з вмістом його у пшениці, ячмені та кукурудзі. У сочевиці переважають водо-і солерозчинні фракції білка, вона багата вільними амінокислотами, містить глютамінову і аспарагінову кислоти, велику кількість тирозину (Telezhenko & Atanasova, 2010;Kalenik et al, 2017;Ziegler et al, 2017).…”

Section: вступunclassified

Modern trend – health products with microalgae

2022

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The article presents the results of research on minced nutria, rabbit, chicken meat with the addition of chlorella microalgae and lentil flour to enrich the product with essential substances and expand the range of health products. The use of microalgae in food is quite effective because they are an alternative source of micro- and macronutrients that are essential for human health. The research of the influence of vegetable raw materials on the quality indicators of meat loaves with the use of dietary meat was conducted. It is proposed to use chlorella additive “Vegan Prod” (powder), in the amount of 3 % of minced meat weight as part of the recipe of meat loaves. According to the results of organoleptic evaluation, the addition of 3 and 2 % lentil flour to the minced microalgae of chlorella “Vegan Prod” per 100 kg of raw materials creates the preconditions for improving the functional and technological properties of finished products. According to the results of studies of meat breads before and after baking the mineral composition of trace elements K, Mg, P, their content was doubled after heat treatment, which is explained by the addition of “Vegan Prod” chlorella and lentil flour to the recipe, increasing them as a result of decreasing moisture content in the finished product. However the use of chlorella “Vegan Prod”, although it affects the color change of the product, but does not worsen the overall score on organoleptic parameters. The use of dietary meat of nutria, rabbit and poultry in the recipe of meat loaves affects the stabilization of the structure, organoleptic properties and increases the yield of the finished product.

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Section: вступunclassified

Modern trend – health products with microalgae

2022

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“…Показатель ТИА составил 0,85 и 0,71 мг/г в десертах «Надежда+» и «Нежный» соответственно. Данный показатель для соево-тыквенных десертов нижем, чем в вареном курином яйце (12,(8)(9)(10)(11)(12)(13)3 мг/г), кипяченом коровьем молоке (1,7-2,4 мг/г), тофу (5,5 мг/г), жареной сое (3,2 мг/г) [20].…”

Section: объекты и методы исследованияunclassified

“…Улучшить функциональность продуктов из сои можно за счет введения дополнительных компонентововощей, фруктов, ягод и др. [8][9][10]. Перспективным сырьем при создании функциональных продуктов питания является тыква.…”

Section: Introductionunclassified

New Technology for Functional Dessert Production Based on Soy and Pumpkin

Стаценко

Litvinenko

Korneva

et al. 2020

Food Processing: Techniques and Technology

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Abstract. Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°C to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

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“…У світовій практиці широке застосування в харчових цілях мають білки насіння сої (Peshuk et al, 2015;Sharma et al, 2016;Zhou et al, 2017;Kalenik et al, 2017;Ziegler et al, 2017). Однак у сої міститься значна кількість ізофлавоноїдів, котрі при споживанні людиною можуть спричинити гормональний дисбаланс та порушення роботи щитоподібної залози (Randulová et al, 2011).…”

Section: вступunclassified

Assessment of organoleptic and functional-technological indices of truncated semi-finished products

Simonova¹,

Пешук²

2019

SMLNUVMBF

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Manufacturing of chopped products of poultry meat and lentils is one of the promising areas of meat food production. The combination of animal and plant components allows to supplement the products with lacking biologically active substances and to obtain food products with a required chemical composition. In this respect, issues related to the investigation of the possibility to use lentil flour, maize grits in prefabricated poultry meat products, and the improvement of their technology are relevant. An analytical review of the literature was conducted, meat for processing was selected, new recipes of truncated semi-finished products using lentil flour, maize grits were developed, organoleptic parameters of truncated semi-finished products were determined, physicochemical and functional-technological properties of minced meat products of semi-finished raw and finished products were investigated. The main raw material for the production of semi-finished products is semi-lean pork, goose meat, chicken meat, sprouted lentil flour, maize grits for pre-dust and other components according to the developed formulation. Cutlets were taken as a control sample, its recipe include first grade beef, semi-lean pork, wheat flour bread, wheat bread wheat bread and other ingredients. According to the organoleptic evaluation of new types of minced semi-finished products, it was found that the best organoleptic properties had samples that included semi-lean pork and chicken meat, with addition of 8% of sprouted lentil flour and chicken meat, with the addition of 12% of lentil flour. It was revealed that meat and lentil flour cause the increase of the weight fraction of protein (16.91, 18.04%) in specimens number 1 and number 3. The moisture- and grease-retention capacity of the products is improved by the use of lentil flour and maize grits for pre-dust in samples No. 2 and No. 3

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Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products

Cited by 6 publications

References 10 publications

Modern trend – health products with microalgae

Modern trend – health products with microalgae

New Technology for Functional Dessert Production Based on Soy and Pumpkin

Assessment of organoleptic and functional-technological indices of truncated semi-finished products

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