Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas

Вебер, Анна; Леонова, Светлана; Kondrateva, Oksana

doi:10.21603/2074-9414-2022-1-108-122

Cited by 3 publications

(1 citation statement)

References 13 publications

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“…The addition of flour from white-seed varieties of beans increases the nutritional value and protein content of bread, which is extremely useful for baby food. In the Caucasus, dry bean grain is widely used for the preparation of canned pork and legumes; the addition of bean flour to corn flour is common [3][4]. For freezing, unripe beans (shoulders) are used as a whole.…”

Section: Introductionmentioning

confidence: 99%

Dependences of the yield of common beans on agrotechnical factors in the zone of chestnut soils of the Astrakhan region

Belyaev,

Petrov,

Pavlenko

et al. 2023

BIO Web Conf.

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The article presents the results of agroecological study of the common bean collection, not only under the conditions of the subtype of light chestnut soils of the Astrakhan region, but also worked out the mode of irrigation of this crop, inoculation of seeds with rhizotorphin on a drip irrigation method. The need for research was primarily due to the insufficient number of bean varieties ideally adapted to the specific climatic conditions of the region, which is associated with insufficient study of both the morphology and biology of the culture. As objects of study, a test culture of beans and the drug rhizotorfin were chosen. The study showed that when cultivating common beans under irrigated Astrakhan region in the subzone of light chestnut soils, it is advisable to carry out pre-sowing inoculation of seeds with rhizotorphin, which ensures a stable yield of common beans on drip irrigation, and also contributes to the accumulation of biological nitrogen. Thus, based on the data obtained, on drip irrigation in the subzone of light chestnut soils, it is economically feasible to sow in a wide-row method (0.70 m) with a seeding rate of 500,000 germinating seeds per hectare and carry out pre-sowing seed inoculation with rhizotorphin.

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Section: Introductionmentioning

confidence: 99%

Dependences of the yield of common beans on agrotechnical factors in the zone of chestnut soils of the Astrakhan region

Belyaev,

Petrov,

Pavlenko

et al. 2023

BIO Web Conf.

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Technological adequacy of sugar beet products used in the food industry

Egorova,

Puzanova,

Mikhaleva

et al. 2023

Food systems

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Beet sugar production in Russia annually gives about 6 million tons of white sugar and 1.5 million tons of beet molasses, which must have technological adequacy, when used as raw materials. The purpose of the work was to substantiate the concept of technological adequacy of beet sugar production, its indicator markers and their threshold values, to assess the actual technological adequacy of white sugar and molasses, to verify the hypothesis about the relationship between individual indicators of white sugar and empirical knowledge about an increase in the content of micronutrients with a decrease in the category. The objects of the study were terminology related to the characteristics of food products and raw materials in terms of consumer expectations and indicators of their assessment. Technological adequacy was evaluated for 230 samples of white sugar and 134 samples of beet molasses. Indicator markers were determined according to standardized and known methods. Technological adequacy of white sugar and beet molasses is the compliance of their specific functional properties with the requirements of the production of a particular food product, in which they are raw ingredients. A measure of compliance is indicator markers in the form of physicochemical parameters of the composition. Indicators of white sugar for three food technologies and indicators of beet molasses for two technologies and storage were substantiated; their technological adequacy was assessed. Empirical knowledge about an increase in the content of micronutrients with a decrease in the category and the hypothesis about the relationship between individual indicators of white sugar were confirmed. It is shown that all white sugar of extra and TC1 categories has technological adequacy for the use in food production, while only 62% of TC2 sugar and some batches of beet molasses have the necessary technological suitability. The results obtained will be a tool for regulating the production of competitive products and developing a control scheme for the technological flow of sugar production.

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Changes in the biological and nutritional value of pea and bean grains as a result of their bioactivation

Veber,

Leonova

2024

Vestnik MGTU

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The relevance of the study is due to the need to improve the technology for processing peas and beans of domestic selection into plant-based drinks and their use in technologies for alternative products of complex raw materials for healthy, functional and specialized nutrition of various population groups. The purpose of the work is to study the influence of the developed technological modes of bioactivation on the nutritional and biological value, functional and technological properties of the protein-carbohydrate complex of pea and bean grains. The work examines the results of studies of changes occurring in pea grains bred at the Bashkir Research Institute of Agriculture and beans bred at the Omsk State Agrarian University during their bioactivation using the Smart Sprouter "Rosinka" installation, in particular the biochemical composition and inhibitory activity of grain of the studied varieties, a protein complex and amino acid composition, protein digestibility in vitro, functional and technological properties of the protein-carbohydrate complex of grain. The research has been carried out using generally accepted, modern instrumental methods for analyzing the properties of raw materials and finished products. It has been established that the use of the developed technological parameters of bioactivation leads to modification of the functional and technological properties of the structure-forming nutrients of grain, intensive accumulation of all amino acids, with the exception of threonine, make it possible to increase the protein content in pea grain by 15.32 % and beans by 14.96 %, relative to the initial values increase the degree of compliance of pea and bean grain protein with the FAO/WHO reference protein by 4.48 and 17.53 %, reduce the activity of grain protease inhibitors by 19.76 and 26.12 %, increase the digestibility of grain protein by 7.77 and 5.85 %. The research results prove the feasibility of using bioactivated pea and bean grains for the production of alternative products with a complex raw material composition, including plant-based drinks and products in the "dairy alternatives" segment.

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Consumer Qualities and Potential Relevance of Dairy Alternatives from Domestic Beans and Peas

Cited by 3 publications

References 13 publications

Dependences of the yield of common beans on agrotechnical factors in the zone of chestnut soils of the Astrakhan region

Dependences of the yield of common beans on agrotechnical factors in the zone of chestnut soils of the Astrakhan region

Technological adequacy of sugar beet products used in the food industry

Changes in the biological and nutritional value of pea and bean grains as a result of their bioactivation

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