Modeling content of peanut pastes of increased biological value.
Journal Title: Міжнародний науково-практичний журнал Товари і Ринки - Year 2016, Vol 1, Issue 21
Abstract
Background. Diseases of the cardiovascular system rank first in the structure of population mortality rate. This fact stipulates the necessity to expand the range of food products with cholesterol-minimizing effect. Peanuts is a potential raw material for expanding the range of such products because it contains functional compounds that block the absorption of cholesterol. The aim of the research is the creation of peanut paste with high nutritional and biological value for health-improving nutrition. Material and methods. Peanut of Dark-red variety, linseed oil, skimmed milk powder, sugar powder, cocoa powder that will provide expansion of taste spectrum peanut pastes and allow increasing nutritive and biological value of the final product were selected for development pastes. The development of new pastes formulations based on peanuts was carried out using method of mathematical modeling according to the energy value minimizing criteria, selecting raw materials components with the given constraints of function values and controlled indices. Results. Concentrations of formulation components of peanut-milk (1) and milk-chocolate (2) pastes were determined, %: 1 – peanuts – 76.5, skimmed milk powder – 10, sugar powder – 10, linseed oil – 3.5; 2 – peanuts – 74.0, skimmed milk powder – 10.0, sugar powder – 10.0, linseed oil – 3.5, cocoa powder – 2.5. Conclusion. New peanut pastes are close to standards of "healthy" nutrition according to their chemical composition. The еxisting balance between ω-6 and ω-3 fatty acids suggests that new products will contribute to lowering blood cholesterol levels and will make it possible not only recommend them to people in their daily diet, but also for the purposes of prophylaxis.
Authors and Affiliations
Antonina Dubinina, Svetlana Lenert, Olga Khomenko
Keywords
Related Articles
- EP ID EP185120
- DOI -
- Views 121
- Downloads 0
THE MARKET PROSPECTS OF PHYSIOLOGICALLY FUNCTIONAL BEVERAGES
Background. During the last decades a new approach for nutrition choice step-by-step was formed among consumers on the background of priorities changes. It requires the modern solutions from producers and scientist. One...
ELEMENTS OF FORMING QUALITY AND SAFETY OF CHILDREN'S SHOES
Background. Formation of quality and safety of children's shoes is ensured by the choice of shoe materials and compliance with technological regimes of shoe production, contributing to the competitiveness of domestic pro...
EXPORT AND IMPORT POTENTIAL OF UKRAINE IN FROZEN VEGETABLES TRADE
Background. Over the past decade, according to the European Food Information Council supplies of fruits and vegetables (except potatoes and legumes) in Europe increased by 35 %. Along with this there is gradient from Nor...
CHEMICAL COMPOSITION AND DISPERSION OF DOMESTIC ASH MICROSPHERES
Background. The unique properties of the composition and structure of ash microspheres obtained from waste of coal burning by thermal power plants determined their use in the production of insulating building materials....
ЕDIBLE FILM AS A FACTOR PRESERVING THE QUALITY OF FONDANT CANDIES
Background. Ukrainian confectionery industry still doesn’t use edible films and coatings, unlike Europe, although the question of storage and increasing the biological value of some confectionery including fondant candy...