Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2019, Vol 3, Issue 11
Abstract
<p>The paper reports the newly devised method and nanotechnology for production of curd desserts for healthy nutrition. They include the mechanical processing of curd grains accompanied by processes of mechanical activation and non-enzymatic catalysis of the casein-calcium-phosphate complex into a nanoscale form, as an innovation. The nanotechnology of cryo-additives made from fruits and vegetables has been devised. We used them as fortifiers with biologically active substances (BAS), natural structure formers and colorants in curd desserts. New curd desserts have the nanoscale form and possess a high content of natural BAS of fruits and vegetables (β-carotene, phenolic compounds, tannins, chlorophylls, L-ascorbic acid and soluble pectin substances). The latter serve as natural fortifiers and structure formers in curd desserts. The above makes it possible to eliminate a need to use food additives and synthetic additives.</p><p>The low-fat curds were used as a base for production of curd desserts for healthy nutrition. We selected the following raw materials for production of fruit and vegetable cryo-additives: carotene-containing fruits (pumpkin, apricots, and sea buckthorn), citruses (lemons with rind), Jerusalem artichokes, spinach, and apples.</p><p>We considered homogenization of a product as a technological approach, which leads not only to obtaining of a homogeneous structure of a product, but also to processes of mechanical activation, mechanical destruction and mechanolysis, which is destruction of a protein to its individual components. An increase in the mass fraction of free α-amino acids and simple peptides occurs during the mentioned processes. The study showed that 40...45 % of the bound α-amino acids of protein transform into a free, easily digestible form. The size of α-amino acid molecules is from 0.3 to 1.5 nm. We revealed the mechanism of the process associated with the mechanocracking of protein and its components with mineral substances in the study.</p>The fillers in the form of cryopaste made of fruits and vegetables for curd desserts have been prepared. They are the source of a unique complex of natural biologically active substances, namely, phytocomponents, such as phenolic compounds (1...2.1 %), carotenoids (32.6...45.6 mg per 100 g), L-ascorbic acid (102...260 mg per 100 g), and chlorophylls (800...1,680 mg per 100 g). We showed that fruit and vegetable cryopastes exceed raw materials by 2.5...3.5 times in the content of biologically active substances, due to extraction of hidden forms of BAS from raw materials. In addition, they have a high content of soluble pectic substances due to extraction of hidden inactive forms into a free form from fresh raw materials when preparing paste-like cryofillers. We developed formulations and technology for curd desserts and studied the content of BAS. Curd desserts exceed the known analogues by chemical composition.
Authors and Affiliations
Raisa Pavlyuk, Viktoriya Pogarskaya, Ekateryna Balabai, Aleksey Pogarskiy, Tetiana Stukonozhenko
Keywords
Related Articles
- EP ID EP666493
- DOI 10.15587/1729-4061.2019.169646
- Views 52
- Downloads 0
Establishing the dependence of pollutant concentration on operational conditions at facilities of an oilandgas complex
<p>Environmental impact of gas burning parameters during operation of the gas pumping units of compressor stationswas studied. Simulation of the NO<sub>2</sub>, NO and CO dispersion zone at the excess air coefficients of...
Experimental study into the Helmholtz resonators’ resonance properties over a broad frequency band
<p>We have investigated the distribution of sound pressure levels in the Helmholtz resonators over a wide range of frequencies. Computer simulation of the sound field at the resonator was performed by using a finite elem...
Improvement of reliability of fire engineering equipment based on a jet-niche technology
<p>The obtained results address the solution to problems on enhancing the reliability and operation efficiency of fuel consuming equipment at industrial and power engineering facilities in the course of low-cost moderniz...
Design of a recommendation system based on collaborative filtering and machine learning considering personal needs of the user
<p>The paper reports a study into recommendation algorithms and determination of their advantages and disadvantages. The method for developing recommendations based on collaborative filtering such as Content-Based Filter...
Research into cavitation processes in the trapped volume of the gear pump
<p class="1CxSpFirst">We investigated processes in the trapped volume of the gear pump, formed due to the peculiarities in the geometry of the involute gearing characteristic of the pumps of a given type. In the fluid co...