Study of the Regularities of Inhibition by Organic Acids of the Enzyme Complex Wheat Germ

Алексеева, Т. В.; Kalgina, Yulia; Agaeva, Nadezhda; Tokareva, Daria

doi:10.2991/isils-19.2019.2

Cited by 1 publication

(1 citation statement)

References 20 publications

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“…С целью выбора оптимального способа проращивания нута и возможности его комбинирования с привычными продуктами питания была проведена органолептическая оценка полученных образцов (таблица 2 Поскольку животные и растительные белки имеют различную степень усвоения организмом (93-96% -животные и 62-80% -растительные). Имея в составе ПОС (от общей массы) 27,97% белков растительного происхождения и 19,32% животного белка, был получен показатель биологической ценности равный 75,40%, что свидетельствует о небольшой величине избытка аминокислотного скора (24,60%) и высоком биопотенциале данной системы [11,15,[16][17][18][19][20].…”

Section: материалы и методыunclassified

Research of consumer preferences in the production of bioactive pates for nutrition of pregnant women

Alekseeva,

Nazarova,

Orlova

et al. 2022

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

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The article discusses the issues of the need to create and demand in the consumer market of commodity product lines for adolescents. The authors propose the composition of the food system for the enrichment of snack products for teenagers. As components of the food system, the following were chosen: wheat germ cake, whey protein concentrate, food chickpeas and Japanese kelp powder. The selected types of domestic raw materials have a high biopotential, attractive economic characteristics and are very promising in the production of food products for children of the older age group. The protein content in the food system was 47 g per 100 g of product. The use of an enricher in the composition of finished products, with the obtained total protein content, is advisable, since its amount is comparable to the daily norm, which predictably confirms the principles of the functionality of food products. The technological process of production of the food system included the stages of acceptance and preparation of raw materials, dosing and mixing of components, packaging. Based on the data on meeting the daily requirement for nutrients and energy, it can be stated that the content of vitamins A, D, B7, selenium, chromium and copper in the FOS was 15% or less. The concentration of vitamins: B2, B3, B6, B9, B12, C, K and minerals - calcium, phosphorus, potassium, sodium, chlorides, molybdenum, fluorine was within 20-50%. At the same time, the content of iron, zinc, magnesium and vitamin E is set to more than 50% or at the level of the average daily requirement, which allows the food system to be included in products as a fortified supplement. The rich vitamin and mineral composition of the fortifier predictably ensures the maintenance of many functions of a rapidly developing adolescent organism, including ensuring the proper functioning of the skeletal system, muscles, heart and brain, the production of enzymes and hormones. The high biological value of the additive suggests the prospect of its use as a protein and vitamin-mineral fortifier in the production of high-carbohydrate confectionery products, in particular snack bars.

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