Use of Complex Natural Additives for the Development of New Bakery Recipes

Maсeichik, I. V.; Karpacheva, S. M.; Tkach, A. N.; Суворова, Е.А.

doi:10.21285/2227-2925-2018-8-4-158-165

Cited by 4 publications

(1 citation statement)

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“…A research study was conducted to explore the potential utilization of eggshell powder, dry demineralized milk whey, and rowanberry puree as additives in the manufacturing of bakery products. The findings of the study indicated that incorporating these natural additives can enhance the sensory properties of the products, leading to an augmented nutritional value [36]. Eggshell powder can serve as a finely ground substance derived from vegetables, such as beets and carrots, for the purpose of enhancing the nutritional content of bread items that incorporate amaranth.…”

Section: Eggshellsmentioning

confidence: 98%

Potential use of food waste in food processing to add nutritional value

Kusumasari,

Syabana,

Pamela

et al. 2024

E3S Web Conf.

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Every year the waste from leftover food increases. Based on the United Nation Environment Program (UNEP) in 2021, 20.9 million tonnes of food waste is produced per year. One of the largest contributors to food waste in Southeast Asia is Indonesia. Most of the waste is generated from the household sector. Examples of food waste generated by the household sector are fruit peels, eggshells and bones. Fruit peels contain good nutrition for the body, such as starch, fiber, polyphenols, etc. Banana peel has a calcium content of 715 mg/100 g and a high starch content of 10.32%. Durian peel contains a lot of lignin, cellulose and starch. Red dragon peel has the potential to be developed as an antioxidant source. Red dragon peel is rich in polyphenols and antioxidants. Eggshell and bone waste has a high content of calcium which is good for health. Duck eggshells contain 10.11% calcium, 6.41% chicken eggs and 9.69% quail eggs. Judging from the nutritional content, food waste such as fruit peels, egg shells and bones have the potential to be used as additives in food processing to increase the nutritional value.

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Section: Eggshellsmentioning

confidence: 98%

Potential use of food waste in food processing to add nutritional value

Kusumasari,

Syabana,

Pamela

et al. 2024

E3S Web Conf.

View full text Add to dashboard Cite

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Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

Matseychik

Korpacheva

Martynova

et al. 2019

IOP Conf. Ser.: Earth Environ. Sci.

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The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.

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The use of active bakery ingredients in bakery products of functional purpose

Matseychik

Korpacheva

Суворова

2020

IOP Conf. Ser.: Earth Environ. Sci.

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The paper describes the possibility of changing of yeast to natural sourdoughs of spontaneous fermentation in bakery products formulations with using of ‘BackNatur’ and ‘O-tenic’ active bakery ingredients. The influence of fermentation temperature and time on the quality of liquid sourdoughs is described, and the content of microorganisms in dried and liquid sourdoughs is shown. There were developed the formulations of bakery products based on the sourdoughs with using of demineralized dried whey, fine mechanochemically treated eggshell powder and infrared-dried carrot powder. All samples were evaluated on their sensory, physico-chemical and microbiological characteristics. The consumption of the developed bakery products satisfies from 10 to 15% of daily requirement for people in β-carotene, dietary fiber, calcium and proteins. The developed bakery products can be recommended as functional bakery products for dietary and gerontological nutrition.

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Use of Complex Natural Additives for the Development of New Bakery Recipes

Cited by 4 publications

References 0 publications

Potential use of food waste in food processing to add nutritional value

Potential use of food waste in food processing to add nutritional value

Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

The use of active bakery ingredients in bakery products of functional purpose

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