Using of pumpkin and carrot powder in production of meat cutlets: effect on chemical and sensory properties

Kassymov, Samat; Rebezov, Мaksim; Ikonnikova, Anzhela; Fedin, Ignat; Rodionov, Igor; Rukhadze, Sergo; Bokuchava, Otar

doi:10.37200/ijpr/v24i4/pr201274

Cited by 34 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results showed that 15% pumpkin seed meal cookies and 3% pumpkin seed oil crackers exhibit different properties, including total antioxidant, superoxide dismutase (SOD), weight gain, feed intake, feed efficiency, and an increase in HDL-c. In addition, nitric oxide (NO) levels were reduced compared with positive control mice 44 ( Figure 3 and Table 3 ).…”

Section: Health Benefits Of Pumpkinmentioning

confidence: 97%

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

et al. 2023

View full text Add to dashboard Cite

Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of the most significant vegetable crops that is widely consumed in farmland and certain urban regions. The current study was designed to measure the phytochemical constituents, food application, health benefits, and toxicity of pumpkin and pumpkin byproducts. Pumpkins and pumpkin byproducts (seeds, leaf, and skin/peel) can be utilized as functional ingredients. Different parts of the pumpkin contain bioactive compounds including carotenoids, lutein, zeaxanthin, vitamin E, ascorbic acid, phytosterols, selenium, and linoleic acid. Pumpkin is used in various food sectors as a functional food, including baking, beverages, meat, and dairy industries. Furthermore, the leaves and pulp of the pumpkin are used to produce soups, purees, jams, and pies. Different parts of pumpkins have several health benefits such as antidiabetic, antioxidant, anticancer, and anti-inflammatory effects. Therefore, this review paper elaborates on the pumpkins and pumpkin byproducts that can be used to develop food products and may be valuable against various diseases.

show abstract

Section: Health Benefits Of Pumpkinmentioning

confidence: 97%

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Часть молекулы воды адсорбционно связывается с высокомолекулярными веществами порошка, а часть молекул за счет диффузии проникает во внутреннюю структуру набухающего вещества [7,8]. В результате часть низкомолекулярных компонентов набухающего вещества может перейти в растворенное состояние, что в дальнейшем будет влиять на процесс поступления компонентов порошков в дрожжевую клетку и оказывать влияние на весь процесс брожения [9,[10][11][12][13][14][15][16][17][18][19][20].…”

unclassified

The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough

Tikhiy

Barakova

Samodelkin

2022

Vestn. Voronež. gos. univ. inž. tehnol.

View full text Add to dashboard Cite

Two methods of adding carrot and beet powders to the sourdough of round cracknel products have been studied, such as adding the dry powders and adding the pre-hydrated ones. The water-retaining properties of carrot and beet powders and the change in the lifting force of yeast when applying non-hydrated and hydrated powders before fermentation were investigated. For the experiment, we used Vitbiokor LLC carrot and beet powders. The average integral particle size in carrot powder was 85-95 microns, in beet powder —95-105 microns. We also used the flour of the highest grade Predportovaya(produced by Saint Petersburg Mill Plant, JSC) and the pressed baking yeast produced by Food Combine, JSC. The particle size of the powders was determined by a Malvern Mastersizer 2000 laser diffraction analyzer. The water-holding capacity of the powders was determined by a hydromodule of 1:10 by centrifugation with the rotational speed 6000rpm-1,for 20 minutes (the carrot powder samples) and for 15 minutes (the beet powder samples). The lifting force of the yeast has been determined with the help of the "pop-up ball" method. The powders were hydrated at a hydromodule of 1:5, at a temperature of 30°C for 60 minutes. The results show that carrot powders aged for 40 minutes and beet powders (33%) aged for 40 minutes have the maximum water retention capacity (43%). It was found that the quantity of carrot and beet powders added does not correlate with the lifting force of the yeast in the sourdough samples. It is higher in the samples with the hydrated powders added, rather than in the ones with the non-hydrated powders. Moreover, this difference was more pronounced in the beet powder samples. The study shows the importance of carrot and beet powders hydration before adding them to the sourdough. It’s also significant to conduct the experiments to evaluate the effectiveness of carrot and beet powders hydration before adding them to the round cracknel products sourdough

show abstract

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

Roobab

Khan

Lorenzo

et al. 2021

Food Research International

View full text Add to dashboard Cite

Using of pumpkin and carrot powder in production of meat cutlets: effect on chemical and sensory properties

Cited by 34 publications

References 0 publications

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

Pumpkin and Pumpkin Byproducts: Phytochemical Constitutes, Food Application and Health Benefits

The effectiveness of using hydrated carrot and beet powders inthe production of round cracknels sourdough

A systematic review of clean-label alternatives to synthetic additives in raw and processed meat with a special emphasis on high-pressure processing (2018–2021)

Contact Info

Product

Resources

About