The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall

Zhang, Min; Liu, Yuxin; Jin, Mengling; Li, Deyang; Wang, Ziye; Jiang, Pengfei; Zhou, Dayong

doi:10.3390/foods12152896

Cited by 4 publications

(2 citation statements)

References 39 publications

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“…Обжарка позволяет существенно повысить усвояемость белка с 22,3% до 60,1% [12]. Это увеличение может быть связано с улучшением усвоения азота при нагревании, что делает белок более уязвимым для гидролиза [13]. Сделан вывод о необходимости учитывать обжарку для повышения эффективности использования проса.…”

Section: Introductionunclassified

Optimisation of Mogar Grain Cooking Method for Production of Food Concentrate «talcan»

Kuzembayeva,

Kuzembayev,

Tlevlessova

et al. 2024

jour

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The possibility of using mogar grain for the production of food concentrates based on the traditional national dish "Talkan" is considered. "Talkan" is a national food concentrate that has been used for centuries as a staple food for long-distance trekking by representatives of various cultures. Traditionally, talkan is prepared from various cereals, especially millet, wheat and barley. Adding boiling water and butter makes a hearty porridge, and adding butter and sugar makes a delicious dessert.The difficulty lies in the careful handling and preparation of the mogar grain. When cooked intensively, the grain can easily overcook, resulting in all the valuable nutrients being leached into the broth. In addition, improperly prepared mogar can burn during further roasting. To determine the optimal parameters of mogar hydrothermal treatment and to create a high-quality food concentrate based on the national dish "Talkan", a complex experiment was conducted using modern methods of experiment planning.The experiment tested a number of variables including temperature limits and duration of cooking, as well as temperature, duration and intensity of stirring during drying and roasting of mogar. The study showed that the most favourable conditions for mogar grain include cooking at an initial temperature of 15-20 °C for about 60 minutes, gradually reaching 100°C.The established methods of hydrothermal treatment served as a basis for the development of specialised equipment for the preparation of mogar grain to produce tulkan.

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Section: Introductionunclassified

Optimisation of Mogar Grain Cooking Method for Production of Food Concentrate «talcan»

Kuzembayeva,

Kuzembayev,

Tlevlessova

et al. 2024

jour

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show abstract

“…Roasting can significantly increase protein digestibility from 22.3 % to 60.1 % [21]. This increase may be due to improved nitrogen digestion when heated, making the protein more vulnerable to hydrolysis [22]. It is concluded that roasting should be taken into account to improve the efficiency of millet utilization.…”

Section: Introductionmentioning

confidence: 99%

Optimization of the method of hydrothermal treatment of mogar grain for production of food concentrate "Talkan"

Kuzembayeva,

Kuzembayev,

Tlevlessova

2023

EEJET

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The possibility of using mogar grain for the production of food concentrates based on the traditional national dish "Talkan" is considered. "Talkan" is a national food concentrate for Republic of Kazakhstan, which has been used as a staple food in long-distance trekking by various cultures for centuries. Traditionally, talkan is prepared from various cereals, particularly millet, wheat and barley. When boiling water and oil are added, it turns into a hearty porridge, and when oil and sugar are added, it becomes a delicious dessert. The difficulty lies in the careful handling and preparation of the mogar grain. During intensive cooking, the grain can easily overcook, resulting in all the valuable nutrients being leached into the broth. In addition, improperly prepared mogar can burn during further roasting. To determine the optimal parameters of mogar hydrothermal treatment and to create a high-quality food concentrate based on the national dish "Talkan", a complex experiment was conducted using modern methods of experiment planning. A number of variables were tested during the experiment, including temperature limits and duration of cooking, as well as temperature, duration and intensity of stirring during drying and roasting of mogar. The study showed that the most favourable conditions for mogar grain involve cooking at an initial temperature of between 15–20 °C for about 60 minutes, gradually reaching 100 °C. The drying and roasting processes are best carried out for 25 minutes, with a layer thickness of 25 mm and a surface temperature of 250 °C. The determined of hydrothermal treatment serve as a basis for the design of specialised equipment for preparation of mogar grain for the purpose of making Talkan

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Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates

Carrera-Alvarado,

Toldrá,

Mora

2024

Food Research International

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The Effect of Heat Treatment on the Digestion and Absorption Properties of Protein in Sea Cucumber Body Wall

Cited by 4 publications

References 39 publications

Optimisation of Mogar Grain Cooking Method for Production of Food Concentrate «talcan»

Optimisation of Mogar Grain Cooking Method for Production of Food Concentrate «talcan»

Optimization of the method of hydrothermal treatment of mogar grain for production of food concentrate "Talkan"

Effect of thermal pretreatment and gastrointestinal digestion on the bioactivity of dry-cured ham bone enzymatic hydrolyzates

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