Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

Pavlyuk, Raisa; Pogarskaya, Viktoriya; Balabai, Ekateryna; Pogarskiy, Aleksey; Stukonozhenko, Tetyana

doi:10.15587/1729-4061.2019.169646

Cited by 3 publications

(3 citation statements)

References 19 publications

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“…), legumes (soybeans, peas, chickpeas, lentils). However, except for soybeans, other types of legumes have not yet been commonly used as a source of protein in the confectionery and food concentrate industry [14][15][16]. Their use is constrained by the lack of technologies for obtaining protein supplements from chickpea, which makes it possible to obtain a finely-dispersed structure due to the presence in the composition of chickpea flour of particles of hardly-soluble components that impair the quality of the products obtained.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Fruit and vegetable raw materials are the source of unique BAS for the human body (vitamins, β-carotene, chlorophylls a and b, phenolic compounds, tannins, minerals), as well as non-easily digestible components of foodprebiotics (cellulose, pectin, etc.) [6,14]. In the human body,BAS maintain immunity, strengthen blood vessels of the heart and brain, promote the prevention of cancer, as well as promote detoxification and purification from the effect of various harmful and toxic substances [4,5].…”

Section: Introductionmentioning

confidence: 99%

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Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Pavlyuk

Погарська

Kotuyk

et al. 2020

EEJET

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This paper reports the design of nanotechnology for processing chickpea into protein plant additives in the form of finely-dispersed pastes and nanopowders, based on the use of a deep processing method. A comprehensive effect exerted on the raw materials by the steam-thermal treatment and fine grinding using the modern equipment at restaurant enterprises has proven to be a real innovation. The technology involves the processes of steam-and mechanodestruction of most of the biopolymers in chickpea (proteins, starch, cellulose, pectin) to individual monomers (40...70 %), which are in the nanoscale easily-digestible form. The proposed method of deep processing makes it possible to better utilize the biological potential of raw materials. The resulting protein supplements made from chickpea in combination with fruit and vegetable additives (from carrot, pumpkin, apple, lemon with zest, garlic, celery and ginger roots) were used as formulation components in the development of a new generation of confectionery products that promote the strengthening of immunity. We have devised waffle confectionery products, sponge cakes, dry waffle breakfasts, salted fillings for the confectionery products "PanCake", etc. Confectionery of the new generation differs from the conventional one by the absence or insignificant amount of sugar, low content of fat (to 5 %), high content of complete protein (13...20 %). In addition, 100 g of products can meet the daily need for BAS (β-carotene, phenolic compounds) and 0.5 daily need for vitamin C. The resulting food products are natural and do not contain harmful food impurities

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Pavlyuk

Погарська

Kotuyk

et al. 2020

EEJET

Self Cite

View full text Add to dashboard Cite

show abstract

“…), legumes (soybeans, peas, chickpeas, lentils). However, besides soybeans, other types of legumes have not yet found wide application as a source of protein in the confectionery and food concentrate industries [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

Development of a New Method of Production of Protein Vegetable Plant Nano Additives Using Parothermomechanodestruction Processes

Pogarskaya

Pavlyuk

Kotuyk

et al. 2020

EUREKA: Life Sciences

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The aim of research is to develop a new method for the production of protein plant nanoadditives from dry chickpea in the form of nanopowders and nanopastes using the processes of steam thermo-mechanical destruction, leading to a high degree of mechanical destruction of biopolymers in separate constituent monomers, without destroying the latter. The new method is based on the use as an innovation of a complex effect on raw materials of steam-thermal treatment in modern steam-thermal devices (at a temperature of +70 °C) and non-enzymatic catalysis, which occurs when using fine grinding. The proposed method makes it possible to more fully reveal the biological potential of plant raw materials and transform hardly soluble, indigestible by the human body components of raw materials (in particular, cellulose, pectin substances, proteins and their nanocomplex and nanoassociates) into components that are easily absorbed by the body. The method makes it possible to more completely remove from the raw materials inactive bound forms of individual monomers of biopolymers, to reduce the molecular weight of biopolymers. At the same time, the efficiency of the resulting product increases significantly when consumed by the human body. New additives from chickpea are fundamentally different from traditional ones in properties and physicochemical state. The developed additives act simultaneously five in one: a source of essential amino acids and other biologically active substances, structure formers, gelling agents, thickeners and yellow dyes. The obtained protein supplements from chickpeas in combination with herbal Nanoadditives (from pumpkin, carrots, lemons, garlic, celery roots, ginger) were used as recipe components in the development of a new generation of confectionery products. The resulting confectionery products differ from the traditional ones in their low sugar and fat content (up to 5 %), high content of complete protein (from 13 to 20 %). In addition, 100 g of new products are able to satisfy the daily requirement for biologically active substances (β-carotene, phenolic compounds) and 0.5 daily requirement for vitamin C. The resulting products are natural, do not contain harmful impurities and exceed the quality of world analogues

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Development of Sour-Milk Healthy Beverages With the Use of Natural Herbal Nanoadditives

Pavlyuk¹,

Pogarskaya²,

Balaba³

et al. 2019

ХНТ

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Technologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (carrots, lemons with zest, apples, Jerusalem artichoke), in particular, β-carotene, phenolic compounds, tannins, ascorbic acid, ie substances having antioxidants. Besides, they have a high content of prebiotic substances - soluble pectic substances, cellulose, inulin and proteins. Recent biogurts play the role of natural thickeners and structure-forming agents. This makes it possible to eliminate the need for the use in the production of bio yoghurt food additives and synthetic additives. Technologies for making bio yoghurts are based on the use of nanosized cryo-additives from nanosize with the record content of biologically active substances (BAS), whose mass fraction in cryo-additives is 2.5 - 5.0 times greater than the original fresh cheese. Obtaining the latter is based on the complex action on the raw materials of cryogenic "shock" freezing with the use of liquid and gaseous nitrogen and cryodestruction with fine grinding. When making bioyoghurts, cryoadditives act as natural enrichment agents, structure-forming agents, texture stabilizers and dyes. In addition, phytoextracts from natural spices and medicinal herbs (echinacea, coriander, burkun, oregano) are included in the formulations for the enrichment of the BAS and for longer shelf life of new bio yoghurts. Whey was used as the basis for the production of bio yoghurts. New types of bio yoghurts in terms of the content of BAS exceed the known analogues and have 2 times longer shelf life (than control samples). Technological modes of production of bioyoghurts on bench semi-industrial equipment have been worked out. New yoghurts are recommended for introduction into production at large food enterprises, in establishments of restaurant business, for individual food.

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Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

Cited by 3 publications

References 19 publications

Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery

Development of a New Method of Production of Protein Vegetable Plant Nano Additives Using Parothermomechanodestruction Processes

Development of Sour-Milk Healthy Beverages With the Use of Natural Herbal Nanoadditives

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