From Traditional Recipes to Biologically Complete Food Products: Review on Snacks Extrusion

Аксенова, О И; Алексеев, Г. В.; Krivopustov, V.V.; Yakovlev, P.C.; Lobacheva, N. N.; Дерканосова, А. А.

doi:10.18551/rjoas.2017-12.49

Cited by 2 publications

(1 citation statement)

References 14 publications

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“…Their low energy value and high content of bioactive ingredients prove that the share of vegetables in nutrition is not related to satisfying energy, but to health-promoting properties and taste. For this reason, vegetables are more and more often used as an addition to snacks or as their main ingredient, but to maintain the highest health-promoting value, the method of their processing should be properly selected [31,78].…”

Section: Pro-health Value Of Freeze-dried Vegetable-based Productsmentioning

confidence: 99%

Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks

et al. 2022

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Nowadays, the popularity of snack foods is increasing due to the fast-paced lifestyle of society. Thanks to the prevailing trends related to a healthy lifestyle and organic food, the need to create new products is increasing, but also more and more attention is being paid to high nutritional value. The aim of the study has been to evaluate the energy, nutritional, and health-promoting value of freeze-dried vegetable-based products with hydrocolloids as structure forming additives. The research included mathematical estimation of the energy and nutrients content, as well as selected health-promoting components, such as vitamins and micro- and macro-nutrients. The calculation was based on tabular data of the nutritional values each components of the products. In addition, the quality of the bars has been assessed by means of the daily requirement and the nutritional quality index. The bars have proven to be characterized by high energy and nutritional and health-promoting value. The Index Nutritional Quality (INQ) indicator has shown that the tested products are incorrectly adjusted in terms of the content of nutrients in relation to the energy supplied. The broccoli bar has turned out to be the best option because it has the highest content of protein, fat, and all the relevant vitamins and minerals. Obtained results verified that tested snacks were not enough to cover daily intake of specific nutrients, but introducing such products to balanced diet may have beneficial influence on human health and well-being.

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Section: Pro-health Value Of Freeze-dried Vegetable-based Productsmentioning

confidence: 99%

Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks

et al. 2022

View full text Add to dashboard Cite

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The effect of functional bars on the biochemical parameters of blood during physical exertion

Sinyavskiy

Sarsembayev

2023

Potr. S. J. F. Sci.

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Currently, the fast pace of life, changes in consumers’ habits, and the trend toward a healthy lifestyle around the world create the need for new healthy foods for immediate consumption. In this regard, the production of snacks with high nutritional value, as well as giving them functional properties through the use of various types of raw materials, seems promising. The choice of components following the physiological needs of various population groups in snack production allows getting new specialized food products, which improves people's quality of life and health. The most promising is the production of functional snack bars by combining vegetable and dairy raw materials. It is promising to use mare’s milk as a dairy raw material. The clinical efficacy of the new fruit-protein bars based on mare’s milk (FBBs) was tested on 25 volunteers aged 25-35 years for 60 days. The control group consisted of 15 people who received two KDV fruit and nut bars for 60 days, the nutritional and energy value of which was comparable to the snacks studied. Before and after taking snacks, blood biochemical and immunological parameters were evaluated. The results indicate a positive effect of new snacks based on mare’s milk on performance indicators, the state of cellular immunity, blood parameters, biochemical parameters, and antioxidant status. There is a decrease in fat mass, intracellular and extracellular fluid levels, and a reducing the number of final and intermediate lipid peroxidation products. The blood level of haemoglobin, erythrocytes, platelets, hematocrit, and all classes of immunoglobulins increased. Specialized functional protein bars, enriched with dry mare’s milk, can be recommended to various categories of the population experiencing intensive physical activity and psychoemotional stress to increase their adaptive capabilities and performance.

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From Traditional Recipes to Biologically Complete Food Products: Review on Snacks Extrusion

Cited by 2 publications

References 14 publications

Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks

Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks

The effect of functional bars on the biochemical parameters of blood during physical exertion

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