Development of recipes flour confectionery products of functional purpose

Резніченко, Ірина; Chistyakov, A. M.; Renzyaeva, Tamara; Renzyaeva, A.O.

doi:10.32462/0235-2508-2019-28-6-40-43

Cited by 5 publications

(2 citation statements)

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“…предложили комплексный технологический подход к разработке функциональных пищевых продуктов, обогащённых многокомпонентными пищевыми ингредиентами, состоящих из пищевых волокон и растительных биологически активных веществ. Предложили критические контрольные точки в процессе производства и реализации кондитерской продукции, определяющих качество специализированных продуктов питания [14].…”

Section: результаты патентно-информационного поискаunclassified

Scientific approach to the production of functional food ingredients based on unconventional plant materials

Некрасова

Попов

2020

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

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An alarming increase in stressful situations, psycho-emotional stress, physical inactivity, global indicators of overweight caused by the achievements of civilization, aggressive advertising and the availability of food products lead to the emergence of modern chronic diseases of the population in many countries of the world. The urban population was isolated from the use of a sufficient amount of natural plant materials with corrective and healing effects. As a result, the growth of new nutritionally dependent diseases is diagnosed. The solution to these problems can be found in the production of vegetable multicomponent functional food ingredients with a given chemical and biological composition, intended for inclusion in food formulations. A pragmatic approach allows you to make small changes to the traditional food environment and provide the population with healthy food. The aim of the work was to investigate modern scientific approaches to the design, development and production of food ingredients from non-traditional plant materials, their use in the food industry with the availability of scientific evidence of beneficial effects. Plants are a valuable source of biologically active substances. In many countries of the world, researchers study the national flora in terms of their nutritional and pharmacological properties, improve extraction methods, and design complex compounds to increase bioavailability. Discussions are continuing on methods for modeling multicomponent ingredients based on modern information systems, with the goal of optimizing and predicting the final product. There is a growing demand for healthy products manufactured using non-traditional types of food healing local plant materials: thistle meal (Lat. S?lybum mari?num), marsh saber root extract (Lat. C?marum pal?stre), etc. The use of a wide range of ingredients pays attention to foreign countries from non-traditional plant materials, for example, encapsulated banana peels in Australia, the use of lyophilized nettle extract in chocolate production in Croatia.

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Section: результаты патентно-информационного поискаunclassified

Scientific approach to the production of functional food ingredients based on unconventional plant materials

Некрасова

Попов

2020

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

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“…(2012) научно обоснован комплексны й товароведно-технологический подход к разработке ф ункциональны х пищ евы х продуктов, обогащ енны х биологически активны м и веществами и пищ евы м и волокнами. В процессе исследования изучались факторы, ф ормирую щ ие качество специ ализированны х изделий, определение критических контрольны х точек в процессе производства и на эта пе товародвиж ения с целью идентиф икации ф ун кци ональной направленности продукта, разработку н о менклатуры потребительских свойств, включающей, кроме органолептических, ф изико-хим ических пока зателей, показатели ф ункциональной направленности и разработку алгоритма экспертизы ф ункциональны х завтраков сухих мю сли-батончика [11].…”

Section: объекты и методыunclassified

Multi–criteria Optimization of a Product Recipe Composition

Nikitina

Чернуха

2018

Teor. prakt. pererab. mâsa (Print)

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The scientific direction of multicomponent food modeling with a certain set of indicators for nutritional and energy values is still topical in the whole world. At present, the mathematical foundations of solving tasks by a single criterion (single-criterion optimization) are well studied. However, multi-criteria tasks, in which a system is to be optimized by several criteria simultaneously, exist in various fields of engineer solutions, research and management activities. The aim of the work is to theoretically substantiate the methodology of the multi-criteria model of food recipe optimization in different settings for different criteria of nutritional, biological and energy values, as well as amino acid, fatty acid, vitamin and mineral adequacy. It is proposed to use an effective method of multi-criteria optimization — the Pareto method. Since the Pareto-optimal solution can be not the only one, the definition of the Pareto-optimal set of solutions is given as a set of non-dominated alternatives. The authors propose not to select non-dominative options of food products, but slightly extend a subset by choosing a nucleus in the initial set, in which all alternatives are incomparable to each other and any option that is not included in the nucleus is dominated by at least one alternative of the nucleus. The following reduction of the options can be achieved by imposing other tighter constraints, for example, by increasing the threshold value for the index of agreement C and decreasing the threshold value for the index of disagreement. The use of the IT-technologies realized by the methods of multi-criteria structure optimization and mathematical programming allows correcting and optimizing food recipes by different criteria of the non-linear character, structuring the obtained set of alternatives and detecting the optimal food recipe option with the targeted quality, composition and properties or a diet for a particular population category with consideration for the therapeutic and prophylactic direction.

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Evaluation of cupcakes bioavailability and nutritional value

Ponomareva,

Fedorchenko,

Lukina

et al. 2024

BIO Web Conf.

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Numerous studies aimed at expanding the production of domestic healthy food products meet the objectives of national programs and projects implemented at the state level. Flour confectionery products are known to be an integral part of the food basket of our country's inhabitants. Therefore, the use of non-traditional vegetable raw materials with a high content of fiber, vitamins, and minerals in their manufacture is an important research field. In addition, these technologies are resource-saving and allow expanding the range of products for specialized and therapeutic purposes, including those for people with gluten intolerance. However, it should be mentioned that the introduction of additional raw materials is an interference with the traditional cooking technology and may affect the finished product quality, which requires additional research. Therefore, the effect of biologically active components on the bioavailability and nutritional value of a cupcake enriched with non-traditional types of raw materials was studied in the work. The ciliates P. caudatum were used as a test object for assessing the studied samples bioavailability. In addition, indicators of nutritional and energy value were determined in finished products. The studies carried out proved that the use of whole wheat flour, grape seed flour, sesame oil and sesame seeds in the production of cupcakes helps to increase its biotic potential, biological and nutritional value.

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Development of recipes flour confectionery products of functional purpose

Cited by 5 publications

References 0 publications

Scientific approach to the production of functional food ingredients based on unconventional plant materials

Scientific approach to the production of functional food ingredients based on unconventional plant materials

Multi–criteria Optimization of a Product Recipe Composition

Evaluation of cupcakes bioavailability and nutritional value

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