Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages

Biletska, Yana; Djukareva, Galina; Ryzhkova, Taisіa; Kotlyar, Oleg; Khaustova, Tetyana; Andrieieva, Svitlana; Bilovska, Olha

doi:10.15587/1729-4061.2020.204796

Cited by 5 publications

(3 citation statements)

References 12 publications

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“…The direction of scientific research is concentrated mainly in the production of specialized food products enriched with essential trace elements. Technologies to produce dairy products containing iodine based on goat milk [9,10] are being developed. The disadvantage of the proposed technology is the shortage of dairy raw materials, namely goat milk, and because fermented milk products have a specific taste and smell, that is, such organoleptic indicators are not familiar to the consumer.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

“…Work [10] devised the technology of boiled-smoked sausages with the addition of the flour of soy germinated in potassium iodide solutions to the basic raw material. The authors have found that the plant proteins of soy are capable of accumulating iodine from potassium iodide solution in the process of bean germination.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

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Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Biletska

Ryzhkova

Novikova

et al. 2021

EEJET

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This paper reports a study into the use of germinated mungbean as a promising raw material influencing the structure-forming indicators of meat systems during the production of meat-vegetable sausages. The content of iodine in the germinated mungbean and its anatomical parts has been examined using solutions of potassium iodide. A change in the phytic acid content and size of phytin globoloids has been established in mungbean malt depending on germination conditions. The influence of flour from germinated mungbean on the moisture-binding, moisture-retaining, fat-retaining abilities, as well as on the pH of meat systems based on veal meat, pork, chicken has been investigated. The reported set of studies is important as the defined patterns could make it possible to devise technologies for meat-vegetable sausages, to expand the range of enriched meat products. The result of this study has established that the degree of biotransformation of iodine into beans is influenced by the protein content in the native beans. Almost 90...95 % of iodine is accumulated in the cotyledons of beans in the protein fraction, 5...10 % ‒ in sprouts and roots. The rational range of potassium iodide concentrations in the germination solution is 76.5 g per 1,000 cm3, over 48 hours. Prolonging the germination time leads to microbiological damage to the bean mass. The germination process affects the reduction of phytic acid content, which is confirmed by a decrease in the diameter of phytin globoloids. It is rational to use in meat systems based on pork meat and veal meat 10 % of the developed flour by reducing meat raw materials. With this ratio of formulation ingredients, the maximum increase in the moisture-binding, moisture-retaining, and fat-retaining capacities of these meat systems is achieved. In the meat systems based on chicken meat, it is possible to increase a replacement part of up to 15 %. The reported set of studies is useful and important because it could form the basis for devising the technologies of meat-vegetable sausages to meet the needs of different segments of consumers

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Section: Literature Review and Problem Statementmentioning

confidence: 99%

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Biletska

Ryzhkova

Novikova

et al. 2021

EEJET

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“…The scientists determined that phytase activation takes place at such technological operations as soaking and sprouting. Work [13] uses such technological approach for phytic acid inactivation at developing the technology of boiled-smoked sausages for dietary consumption. The use of flour from sprouted leguminous in amount of 10 % at the expanse of decreasing pork lard.…”

Section: Analysis Of Literary Data and Stating Of The Problemmentioning

confidence: 99%

Investigation of Changing Phytic Acid in Leguminous Seeds Depending on Soaking and Sprouting Conditions

Biletska

Krivtsova

2020

EUREKA: Life Sciences

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The results of studying changes of phytic acid in seeds of soya of “Diamond” variety and ones of chick-pea of “Krasnokutsky – 195” depending on seed soaking and sprouting conditions are presented. The content of phytic acid and changes of phytic globoloids in native soya and chick-pea seeds, sprouted in water, sprouted in the solution of mineral salts, preliminarily washed by the solution of lemon acid (C6Н8О7) were studied. The research topicality is conditioned by the necessity to develop food technologies using vegetable protein, which agent is soya and chick-pea, and to develop technological methods, favoring phytic acid inactivation. As a result of the study, it has been established, that a decrease of the phytic acid content in soya and chick-pea seeds is influenced by the sprouting process, and seeds washing by C6Н8О7 solution (pH – 3.5) is a catalyst of these processes. Soya seeds, sprouted in the potassium iodide solution (PI), and chick-pea seeds, sprouted in the sodium hydroselenite (NaHSeO3), preliminarily washed by C6Н8О7 solution (pH – 3.5), have less content of phytic acid, comparing with other samples. The phytic acid content decrease has been proved by a phytic globoloid decrease. It has been established, that the least diameter of a phytic globoloid is inherent to samples of soya, sprouted in PI solution and washed by C6Н8О7 solution (pH – 3.5), – 3.2 mcm, and a sample of chick-pea seeds, sprouted in NaHSeO3 solution, washed by C6Н8О7 solution (pH – 3.5) – 3.0 mcm. An undesirable “pea” smell also disappears. The established regularities are important for scientists because they allow to widen the assortment of products with vegetable protein, safe for the human organism

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Substantiating the use of sprouted beans flour in the production of sour milk products based on goat milk

Biletska¹,

Ryzhkova²,

Babenko³

et al. 2020

EEJET

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provide the body with proteins, carbohydrates, lipids, lactic-acid bacteria that positively contribute to intestine functioning, promoting the growth of favorable microflora and removal of opportunistic pathogenic microorganisms [2]. However, the problem of microelements deficiency, which was detected in 34 % of the population of Europe, remains unresolved [3-5]. The range of food products for people suffering from endocrine disorders in the country is not wide enough and is about 2.0 %.

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Substantiating the use of germinated legume flour enriched with iodine and selenium in the production of cooked-smoked sausages

Cited by 5 publications

References 12 publications

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Studying the influence of mungbean use on the structure-forming indicators of meat-plant systems based on veal, pork, chicken meat

Investigation of Changing Phytic Acid in Leguminous Seeds Depending on Soaking and Sprouting Conditions

Substantiating the use of sprouted beans flour in the production of sour milk products based on goat milk

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