Nutritional Value of Plant Materials

1953 ◽  
Vol 49 (2) ◽  
pp. 231-243 ◽  
Author(s):  
M. O. Schultze
Keyword(s):  
Nutritional Value ◽  
Plant Materials

scholarly journals Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks

Materials ◽  
2021 ◽  
Vol 14 (11) ◽  
pp. 2791
Author(s):  
Katarzyna Lisiecka ◽  
Agnieszka Wójtowicz ◽  
Marek Gancarz
Keyword(s):  
Physical Properties ◽  
Nutritional Value ◽  
Negative Impact ◽  
Total Phenolic ◽  
Extrusion Cooking ◽  
Negative Effects ◽  
Plant Materials ◽  
Texture Profile ◽  
Fresh Plant Material ◽  
Extruded Products

The following research focuses on the possibility of applying fresh plant material as a carrot pulp to supplement newly developed extruded products in the form of pellets and microwave-expanded snacks. Fresh carrot pulp, as a valuable vegetable ingredient, was used in the amount of 2.5 g/100 g to 30.0 g/100 g in a potato-based recipe. The snack pellets were processed via extrusion-cooking, using a single-screw extruder with a plasticizing unit L/D = 18, and the use of variable screw speeds. The produced pellets underwent microwave expansion to limit the fat content, so as to produce ready-to-eat (RTE) snacks. The pellets and snacks were tested for nutritional value, as well as for selected quality features: physical properties, structure, pasting characteristics, and texture profile, and PCA analysis and a correlation matrix were performed on the obtained results. Microwave expansion of pellets increased the total phenolic content, the antioxidant activity, water absorption index and lightness of snacks, but decreased the bulk density and setback values of the expanded products when compared to pellets. Generally, we found that it was possible to use up to 30.0 g/100 g of fresh carrot pulp with a positive effect on nutritional value, and without negative effects on the physical properties of extruded products. Both the extrusion-cooking and microwave expansion can minimize the negative impact on plant materials, due to the short processing time.

Nutritional Value of Plant Materials

1953 ◽  
Vol 49 (2) ◽  
pp. 245-259 ◽  
Author(s):  
M. O. Schultze
Keyword(s):  
Nutritional Value ◽  
Plant Materials

Nutritional Value of Plant Materials

1950 ◽  
Vol 42 (4) ◽  
pp. 587-596 ◽  
Author(s):  
M. O. Schultze
Keyword(s):  
Nutritional Value ◽  
Plant Materials

Nutritional Value of Plant Materials

1952 ◽  
Vol 46 (2) ◽  
pp. 171-179
Author(s):  
M. O. Schultze ◽  
I. E. Liener ◽  
R. L. Glass
Keyword(s):  
Nutritional Value ◽  
Plant Materials

scholarly journals The use of flour from flax seeds in the production of cake of high nutritional value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 195-204
Author(s):  
K. S. Kameneva ◽  
K. V. Shcheveva ◽  
N. L. Naumova
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Mineral Elements ◽  
Biologically Active ◽  
Plant Materials ◽  
Seed Flour ◽  
Flax Seeds ◽  
Processed Products

The composition of the cake is overloaded with fats and fast carbohydrates, poor in dietary fiber, vitamins and minerals, and the assortment requires improvement in terms of increasing nutritional and biological value, for this purpose, manufacturers use various types of non-traditional plant materials. It is well known that flax seeds and their processed products, by the composition of functional and biologically active substances, are universal enrichment agents for food products. In this regard, the aim of the research is to optimize the classic formulation of cake in the direction of increasing its nutritional value through the use of flax flour. Sensory compatibility, physicochemical parameters and nutritional value of raw materials - wheat flour, flax seed flour - have been studied. The superiority of flour from flax seeds over wheat raw materials in the number of nutrients has been revealed. Several modifications of the European Cupcake recipe have been tested by baking model samples. The practical possibility of replacing 20 % premium wheat flour with linseed flour in the European Cupcake technology has been established, which contributes to the formation of new taste, aromatic and color shades, an increase in the number of mineral elements (magnesium - 3.9 times, copper - 2.9 times, selenium - 2.4 times, manganese - 1.9 times, zinc - 1.7 times, calcium - 20.9 %, phosphorus - 24.5 %, iron - 17.6 %), protein (by 13.4 %) and dietary fiber (by 12.6 %) in products with a decrease in the laying of vegetable oil in the cake formulation.

scholarly journals Drinks based on milk whey using fruit syrup from wild plants

2021 ◽  
Vol 17 (2) ◽  
pp. 33-39
Author(s):  
T. B. Kolotiy ◽  
Z. S. Kovalenko
Keyword(s):  
Nutritional Value ◽  
Rubus Idaeus ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Wild Plants ◽  
Material Base ◽  
Viburnum Opulus ◽  
Plant Materials ◽  
Active Substances

Recently, there has been an increasing interest in whey drinks. It is possible to expand the range of whey drinks and regulate their nutritional value due to the wide use of a variety of fillers. Non-traditional local plant materials can be used as fillers. The products of processing (powders, juices, syrups) of fruits and berries are more and more widely used. The value of wild fruits, along with a pleasant taste, is determined by the content of vitamins, minerals, antioxidants and other biologically active substances that play an important role in human nutrition, regulate metabolic processes, and affect the functions of individual organs. The aim of the research is to study the effect of fruit syrups on the nutritional value of whey drinks. The fruits of the following wild plants are consid- ered as the objects: common viburnum (Viburnum opulus), cinnamon rosehip (Rosa cinnamomeal), raspberry (Rubus idaeus L.). The choice of raspberries, rose hips and viburnum as raw materials for enriching drinks is due to the high content of biologically active substances, such as vitamins C, B, E, a fairly large raw material base, environmental friendliness, and availability. The article considers the results of the use of fruit syrups obtained from rose hips, viburnum and raspberries in the preparation of whey drinks. The influence of the dosage of fruit syrups (5 %, 10 % and 15 %) on the organoleptic and physicochemical indicators of the quality of whey drinks has been established. The optimal dosages of syrups from fruits of wild plants in the preparation of whey drinks have been determined. Rosehip, viburnum and raspberry syrups have a high nutritional value, which will enrich whey drinks and give them a functional focus.

scholarly journals Recipe modeling and the study of the chemical composition of functional fish culinary products

2021 ◽  
Vol 30 ◽  
pp. 01009
Author(s):  
Olga Kutina ◽  
Irina Korotkyh
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Technical Standards ◽  
Plant Materials ◽  
Organoleptic Characteristics ◽  
Original Plant ◽  
Preliminary Preparation ◽  
Silver Medal ◽  
Production Conditions ◽  
Green Peas

The biochemical composition of the new fish culinary product is considered. The results make it possible to attribute the product to functional products. Compositions with a given set of nutritional value indicators were simulated by optimizing multicomponent formulations. Products are characterized by preset properties: functionality, balance of amino acid, mineral and vitamin compositions, high organoleptic characteristics due to the inclusion of original plant materials (spinach, green peas, cauliflower, eggplant, etc.) and individual methods for their preliminary preparation. The technology and the recipe are protected by a patent [1], technical standards [2], have been tested in production conditions. Product samples participated in the nomination “Innovative Product” at the international exhibition of food products, beverages and raw materials for their production PRODEXPO in 2015-2018. Development “Fish loaf” received a silver medal in 2015.

scholarly journals Breadsticks with enhanced nutritional value for salt-free nutrition

2019 ◽  
Vol 48 (1) ◽  
pp. 114-124 ◽  
Author(s):  
Елена Пономарева ◽  
Elena Ponomareva ◽  
Андрей Кривошеев ◽  
Andrey Krivosheev ◽  
Светлана Лукина ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Product Line ◽  
Biologically Active ◽  
Present Moment ◽  
Flax Seed ◽  
Table Salt ◽  
Plant Materials ◽  
Baked Goods ◽  
Seed Flour ◽  
Grapeseed Oil

At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.

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