Advances in Food Processing based on Sustainable Bioeconomy

Meat-containing bread with the use of hemp flour has been devised, with the subsequent assessment of its physical and chemical, sensory properties involving the study into the technological indicators of new products. Three experimental formulations for meat-containing bread were developed, which included semi-fat pork, poultry, mechanically deboned turkey, pumpkin pulp, and 8, 10, 12 % of hemp flour. A meat-containing bread from combined raw materials was adopted as control. All samples were evaluated taking into consideration their physical and chemical, technological, and sensory characteristics. It has been proven that the addition of hemp flour to the formulation improved the consumer value of products by increasing the content of protein, fat, and minerals. It was found that the protein content in the developed products was 18.03‒19.53 g/100 g, which is 3.21‒11.80 % higher than that of the analog. The fat content increased by 17.84–56.83 %, which also led to an increase in the calorie content of products. It has been experimentally confirmed that the introduction of hemp flour into bread's minced meat improves the functional and technological indicators of model meat systems. An increase in water-binding capacity was observed, by 13.46‒22.15 %; in water-holding capacity, by 10.34‒21.43 %; in fat-holding capacity, by 17.2‒26.9 %. The combination of semi-fat pork, poultry, mechanically deboned turkey, and hemp flour increases the ductility of the minced meat while reducing the shear stress, contributes to the good forming properties of the minced meat. The sensory analysis of the prototypes showed their high consumer value. The organoleptic assessment and sensory analysis of the prototypes demonstrated high consumer properties of the manufactured products, which makes it possible to recommend them for inclusion in the diets of various segments of the population

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Determining the nutritional value and quality indicators of meat-containing bread made with hemp seeds flour (Cannabis sativa L.)

Bozhko

Pasichnyi

Tischenko

et al. 2021

“…Thanks to cost-effective growing conditions with low carbon emissions and high nutritional value of snail meat, it is possible to classify them as a sustainable food source [45]. Models of waste-free processing of food products used in the bioeconomy make it possible to increase the economic efficiency and sustainability of food production [46]. Snails (land and freshwater) are a food product that can solve the problem of future global food shortages [47].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Sausage technology for food sustainability: recipe, color, nutrition, structure

Liu,

Helikh,

Filon

et al. 2023

Food sustainability is a new concept of sustainability, which is complemented by the criteria of culture, eating traditions and food availability. However, the technology of sausage products was not created for the criteria of food sustainability. Technology was developed using dietary, local, seasonal and economically available semi-finished products with a long shelf life, which is a component of food sustainability, public health and zero hunger. Dried semi-finished products from beets and snails are used as a food coloring, a source of nitrites, complete protein, unsaturated fatty acids and minerals. Research shows the technology of red sausages, which is based on white sausages in Poland (Biała kiełbasa) and Germany (Weißwurst) and its analysis in terms of food sustainability. Dried beetroot was added to recipe in amount of 0 % (B0), 0.5 % (B1), 1.0 % (B2), 1.5 % (B3), 2.0 % (B4) and 2.5 % (B5) to chicken fillet. Pork rind is replaced in recipe with snail powder 0 % (B0), 15 % (B1), 30 % (B2), 45 % (B3), 60 % (B4) and 75 % (B5). Color of red sausages for B3 was best combined with Ukrainian cuisine. Texture profile analysis for B3 had similar values to B0 for chewiness at 306.6. Overall acceptability of B3 was higher than B0 by 8.92 % and amounted to 8.67. Physicochemical indicators for B3, such as pH 5.81, peroxide value 0.248 g/100 g and thiobarbituric acid reactive substances 0.667 mg/100 g were better than B0. For B3 moisture content was 57.81 %, protein 15.72 %, ash 3.36 % and fat 3.40 %. This research is development of method for production of other food products to meet the criteria of food sustainability. Red sausages can be used for food in households, restaurants, fairs and festivals

“…All this suggests that it is advisable to conduct a study on other fillers, which rich in dietary fiber and have lower water content and smaller particles, and have no negative effects on the rheological parameters, stabilization of structural-mechanical properties, water-holding capacity, and acidity of kefir. A waste-free technology for processing vegetables is shown, according to which powders obtained from vegetable waste can be used as functional additives [24].…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Influence of sesame flour on physicochemical properties of sour milk drinks

Qin

Samilyk

Luo

et al. 2021

Self Cite

This study aimed to investigate the technological properties of kefir fortified with defatted sesame flour (DSF). We have developed a recipe for producing kefir with the addition of 0, 2, 4, 6, 8 % DSF. The physicochemical parameters (pH, titratable acidity) and rheological properties (water-holding capacity, viscosity) of the samples within 28 days of storage were studied. All the samples were stored at a temperature of 4 °C. Nuclear magnetic resonance and chromatographic analysis were performed to determine the optimal shelf life of the product. It was found that fermentation ends on the seventh day of storage, while a low content of free water is observed. The recommended optimal storage time for kefir enriched with DSF is within 14 days. The introduction of 2 % DSF in kefir increases the content of vitamin E by three times (from 0.32 to 0.93 mg/100 g) and the content of proteins – by 1 % (from 3.36 to 4.3 %). The result showed that the pH value decreases with the introduction of DSF and is within the normal range during the entire storage period of the product (from 4.38 to 4.07). In this case, the total titratable acidity increases from 112.07 to 163.52 °T. An increase in viscosity (by 3 Pa∙s) and water-holding capacity (by almost 6 %) is observed with the addition of 2 % additive. Due to the high water-holding capacity and viscosity, dietary fiber content (up to 0.68 %), kefir supplemented with DSF showed high storage stability. The addition of 2 % DSF to kefir can increase the nutritional value and improve the structural stability of the product. DSF is a waste product with a bright prospect for use in the manufacture of fermented milk drinks