Green revolution: Metabolic engineering of crop plants

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

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Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽

10.29141/2500-1922-2020-5-2-8 ◽

2020 ◽

Vol 5 (2) ◽

pp. 61-70

Author(s):

Oliya Fazullina ◽

Stanislav Smirnov

Keyword(s):

Dietary Fiber ◽

Nutritional Value ◽

Raw Materials ◽

Health Indicators ◽

Dietary Treatment ◽

Raw Material ◽

Whole Wheat ◽

Healthy Nutrition ◽

Physiologically Active Substances ◽

Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

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Peranan Sektor Pertanian dalam Perekonomian Kabupaten Manokwari

Agrotek ◽

10.30862/agt.v3i1.550 ◽

2018 ◽

Vol 3 (1) ◽

Author(s):

Kunto Wibowo

Keyword(s):

Agricultural Sector ◽

Raw Materials ◽

Secondary Data ◽

Least Square ◽

Food Crops ◽

Literature Study ◽

Location Quotient ◽

Ordinary Least Square ◽

Plantation Crops ◽

Vegetables And Fruits

<em>The agricultural sector</em><em> is a strategic sector in Manokwari regency. The agricultural sector provides a major contribution in the regional economy, an economic base of rural people, dominate the life of most residents in this region and provider of food and raw materials for other sectors. The purpose of this study was to determine how big the contribution of different sub-sectors that exist in the agricultural sector, which analyzes sectors influential in changing the economic structure of agriculture in the area and know the potential commodities that can be developed in an effort to enhance the role of the agricultural sector. The research method used through literature study and analysis of secondary data sourced from the relevant authorities. To find out how big the factors that influence changes in economic structures of domination of the agricultural sector into non-agricultural sector estimates used Ordinary Least Square (OLS). For the determination of the potential commodities that can be seeded used method approach Location Quotient (LQ). The results showed the greatest contribution of the different sub-sectors within the agricultural sector contained in the food crops sub-sector. Based on the rate of growth per year, plantation crops sub-sector occupied the highest positions. The sectors that provide real impact on the agricultural sector's contribution to the regional gross domestic product �of the building sector and services sector. Potential commodities that can be developed in different areas in Manokwari regency include food crops and pulses, vegetables and fruits and livestock including cows, goats, pigs and chicken.</em>

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Wine By-Products as Raw Materials for the Production of Biopolymers and of Natural Reinforcing Fillers: A Critical Review

Polymers ◽

10.3390/polym13030381 ◽

2021 ◽

Vol 13 (3) ◽

pp. 381

Author(s):

Alessandro Nanni ◽

Mariafederica Parisi ◽

Martino Colonna

Keyword(s):

Critical Review ◽

Raw Materials ◽

Green Revolution ◽

Building Blocks ◽

Poly Lactic Acid ◽

Butylene Succinate ◽

Reinforcing Fillers ◽

Plastic Industry ◽

Review Reports ◽

By Products

The plastic industry is today facing a green revolution; however, biopolymers, produced in low amounts, expensive, and food competitive do not represent an efficient solution. The use of wine waste as second-generation feedstock for the synthesis of polymer building blocks or as reinforcing fillers could represent a solution to reduce biopolymer costs and to boost the biopolymer presence in the market. The present critical review reports the state of the art of the scientific studies concerning the use of wine by-products as substrate for the synthesis of polymer building blocks and as reinforcing fillers for polymers. The review has been mainly focused on the most used bio-based and biodegradable polymers present in the market (i.e., poly(lactic acid), poly(butylene succinate), and poly(hydroxyalkanoates)). The results present in the literature have been reviewed and elaborated in order to suggest new possibilities of development based on the chemical and physical characteristics of wine by-products.

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Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Processes ◽

10.3390/pr9081280 ◽

2021 ◽

Vol 9 (8) ◽

pp. 1280

Author(s):

Dariusz Dziki

Keyword(s):

Shelf Life ◽

Functional Food ◽

Nutritional Value ◽

Cooking Quality ◽

Raw Materials ◽

Antioxidant Properties ◽

Healthy Foods ◽

Simple Formulation ◽

Cereal Products ◽

Current Trends

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

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USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2021.1.8 ◽

2021 ◽

Author(s):

Е.С. КЕЛЕНКОВА ◽

Е.Ю. ЕГОРОВА

Keyword(s):

Ascorbic Acid ◽

Vitamin C ◽

Nutritional Value ◽

Raw Materials ◽

Age Groups ◽

Sea Buckthorn ◽

Vacuum Drying ◽

Black Currant ◽

Organoleptic Characteristics ◽

Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

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Trends of the energy and protein value of hylage from legumes in the Republic of Tatarstan

The Agrarian Scientific Journal ◽

10.28983/asj.y2021i2pp45-48 ◽

2021 ◽

pp. 45-48

Author(s):

Evgeny Olegovich Krupin ◽

Marsel Sharipzyanovich Tagirov ◽

Adelya Ayratovna Askarova

Keyword(s):

Energy Level ◽

Nutritional Value ◽

Raw Materials ◽

Net Energy ◽

Average Value ◽

Plant Raw Materials ◽

Digestible Protein ◽

The Republic ◽

Perennial Legumes

The results of the analysis of the dynamics of energy and protein nutritional value of haylage from perennial legumes harvested from plant raw materials in the territory of the Republic of Tatarstan in the period from 1993 to 2018 are described. The long-term average value of the studied indicator was 9.52 MJ / kg, which is 5.54% higher than the norm. The highest content of exchangeable energy was noted in 1996 - 9.67 MJ / kg, which is 1.58% higher than the long-term average. The lowest content of exchangeable energy was established in 2009 (9.36 MJ / kg). The long-term average value of the net energy level of lactation was 1.96 MJ / kg, which is 9.68% higher than the norm. The maximum was observed in 2017 and amounted to 2.17 MJ / kg, and the minimum - in 2001 (1.65 MJ / kg), when it was 23.97% below the norm. It was found that the average long-term value of the level of digestible protein in haylage was 111.31 g / kg, which is 1.78% higher than the norm. The highest content of digestible protein was found in 2010 (17.21%). The smallest value was recorded a year earlier, in 2009 and amounted to 95.64 g / kg, which, respectively, is lower than the average long-term value and the value of the norm by 14.08 and 12.56%, respectively.

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DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS

EUREKA Life Sciences ◽

10.21303/2504-5695.2018.00678 ◽

2018 ◽

Vol 4 ◽

pp. 56-62

Author(s):

Anastasiia Tokar ◽

Liudmyla Matenchuk ◽

Zinaida Kharchenko ◽

Iryna Haidai ◽

Nadiia Zahorko ◽

...

Keyword(s):

Ascorbic Acid ◽

Nutritional Value ◽

Raw Materials ◽

Treatment Temperature ◽

Black Currant ◽

Plant Raw Materials ◽

Vegetables And Fruits ◽

Technology Of Production ◽

Constant Interest ◽

Acid Index

Rational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe.

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ANTIOXIDANT ACTIVATION OF ETHANOL EXTRACTS FROM PINEAPPLE LEAVES (Ananas comosus) AT TAC CAU REGION, KIEN GIANG PROVINCE

Scientific Journal of Tra Vinh University ◽

10.35382/18594816.1.40.2020.615 ◽

2020 ◽

Vol 1 (40) ◽

pp. 39-49

Author(s):

Hau Thu Nguyen Thi ◽

Dung Nhan Tran ◽

Ba Van Huynh ◽

Quyen Ngoc Thi ◽

An Tran Hoang Bui ◽

...

Keyword(s):

Nutritional Value ◽

Extraction Efficiency ◽

Raw Materials ◽

Ananas Comosus ◽

Total Polyphenol ◽

Waste Products ◽

Resistance To Oxidation ◽

Ethanol Extracts ◽

Pharmaceutical Production ◽

Pineapple Leaves

Pineapple (Ananas comosus) is a kind of fruit with high nutritional value. This study investigated the resistance to oxidation DPPH (2,2-Diphenyl-1picrylhydrazyl (free radical) and deionized Fe3+ of ethanol extracts from theleaves (leaves grow on stems) and crown (crown of scale leaves) of pineapples. Study of high extraction efficiency in 99,5% ethanol solvent, mixing ratio between samples with the solvent is 1 : 4, combined ultrasonic wave with a capacity of 120 Walt within 72 hours. The total polyphenol content in all treatments was high: leave sample (140,9 ± 2,86 mg GAE/g) and crown sample (204,6 ± 0,29 mg GAE/g). The results showed thatDPPH oxidation resistance and deionized Fe3+ were: crown (IC50 = 254,74 ± 1,55 mg/mL và 908,12 ± 9,35 mg/mL) higher than leaves (IC50 = 977,78 ± 30,27m mg/mL and 2156,62 ± 23,03 mg/mL). Theresearch has found that the use of waste products from pineapple peels with antioxidant capacity could be added to potential raw materials in the field of pharmaceutical production.

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Improving the marmalade technology by adding a multicomponent fruit-and-berry paste

Eastern-European Journal of Enterprise Technologies ◽

10.15587/1729-4061.2021.245986 ◽

2021 ◽

Vol 6 (11 (114)) ◽

pp. 6-14

Author(s):

Olga Samokhvalova ◽

Kateryna Kasabova ◽

Nataliа Shmatchenko ◽

Aleksey Zagorulko ◽

Andrii Zahorulko

Keyword(s):

Mass Fraction ◽

Dry Matter ◽

Nutritional Value ◽

Raw Materials ◽

Partial Replacement ◽

Black Currant ◽

Reducing Substances ◽

Improved Technique ◽

Improved Technology ◽

Functional Components

The necessity to optimize the nutritional value of marmalade by using physiologically functional ingredients containing vitamins, dietary fiber, minerals, and other useful substances in its composition has been substantiated. Specifically, using the multicomponent fruit-and-berry paste from apples, quince, black currant has been proposed, which is obtained by an improved technique. The technique is characterized by the rapid dehydration (30...45 s, at 50 °C) of the blended paste in a rotor plant to 28...30 % of dry matter. When studying the dependences of the effective viscosity of paste compositions on the shear rate, it was found that the paste that demonstrated the best indicators contained apple in the amount of 40 %; quince ‒ 50 %; black currant ‒ 10 %. It has been experimentally proven that the rational amount of fruit-and-berry paste is 30 % with a decrease in agar by 30 %. This makes it possible to obtain the jelly-fruit marmalade on agar with a mass fraction of moisture of 18 %, a total acidity of 10 degrees, and a mass fraction of reducing substances not more than 28 %. The products have a sweet-sour taste, with a pleasant aftertaste and the smell of black currant, rich purple color, jelly-like form, and non-tight consistency. The strength of the new samples of marmalade with a decrease in the amount of agar is 18.9 kPa, similar to that of control. The improved technology makes it possible to expand the range of "healthy products", which is achieved by the partial replacement of raw materials with a fruit-and-berry paste, which contains a significant number of physiologically functional components. This allows for an increase in the nutritional value of marmalade, as well as a decrease in the formulation amount of agar, which is expensive, by 30 %. In addition, gentle concentration modes improve the process of paste making

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