Volatile Compounds and Total Phenolic Content of Perilla frutescens at Microgreens and Mature Stages

Microgreens are considered products of high biological value because they contain natural and beneficial metabolites and antioxidants in high amounts; also, consumers appreciate them very much for their aromas. In this work, we focused our attention on the volatile organic compounds (VOCs) emitted from whole fresh leaves of two Chinese basil varieties (Perilla frutescens var. frutescens and var. crispa) at the microgreens stage; to show that the emission is microgreens specific we tested whether this capacity remains during subsequent growth of the plants. We found differences between the VOCs produced by the leaves of the two varieties at the microgreens stage and significantly reduced emission after development (additional four weeks of growth) particularly for the green variety (var. frutescens). The main volatiles emitted by whole leaves were D-Limonene for the red variety (crispa) and 2-Hexanoylfuran for the green one. In addition, the total phenolic content (TPC) and antioxidant power increase in adult leaves. These results clearly indicate that the particular smell of microgreens Perilla leaves depends on the specific variety and is not related to the amount of total phenols or antioxidant capacity of the leaves.

The use of semi-finished products from whole-ground sprouted grain in the production of sweet dishes

В статье представлены результаты научных исследований по разработке рецептуры и технологии пудинга с использованием полуфабриката из цельносмолотого пророщенного зерна (ППЗ), в состав которого входят измельченные пророщенные зерна (пшеница - 14 %, рожь - 44 %, ячмень - 14 %, овес - 28 %) с размером частиц 200-400 мкм. Результаты исследования пищевой ценности ППЗ указывают на высокое содержание белка (12,4 %), пищевых волокон (11,7 %), жиров (2,9 %), витамина С (5,9 мг/100 г), энергетическая ценность составляет 321,1 ккал. Целью исследования является разработка рецептур и технологии пудинга с использованием полуфабриката из цельносмолотого пророщенного зерна вместо традиционных ванильных сухарей. Изучена возможность замены основного рецептурного компонента сухарей ванильных на ППЗ в рецептуре пудинга сухарного. Образец № 1 - пудинг с 25 %-ной заменой сухарей ванильных на ППЗ, образец № 2 - 50 %, образец № 3 - 75 %, образец № 4 - 100 %. В рецептуру пудинга из ППЗ был добавлен ванилин для формирования соответствующего вкуса. Установлено, что по органолептическим и физико-химическим показателям наиболее сбалансированным является образец с полной заменой ванильных сухарей на ППЗ. Кроме того, разработанный образец обладает меньшим содержанием жиров (на 16,7 %), по сравнению с контрольным образцом, уменьшилось содержание углеводов: моно- и дисахаридов (на 11,1 %), крахмала (на 9,3 %). Также увеличилось содержание пищевых волокон (на 457,1 %). Использование предложенного полуфабриката в технологии сладких блюд позволит не только расширить ассортимент, но и повысить пищевую и биологическую ценность изделия. The article presents the results of scientific research on the development of the formulation and technology of pudding using a semi-finished product from whole-ground sprouted grains (SPSG), which includes crushed sprouted grains (wheat - 14 %, rye - 44 %, barley - 14 %, oats - 28 %) with a particle size of 200-400 microns. The results of the study of the nutritional value of SPSG indicate a high content of protein (12.4 %), dietary fiber (11.7 %), fat (2.9 %), vitamin C (5.9 mg / 100 g), energy value is 321.1 kcal. The aim of the research is to develop recipes and technology for pudding using, instead of traditional vanilla rusks, a semi-finished product from whole-ground sprouted grains. The possibility of replacing the main recipe component of vanilla rusks with SPSG in the recipe for rusks pudding has been studied. Sample No. 1 - pudding with a 25 % replacement of vanilla rusks with SPSG; sample No. 2 - 50 %; sample No. 3 - 75 %; sample no. 4-100 %. Vanillin was added to the SPSG pudding formulation to create the appropriate flavor. It has been established that in terms of organoleptic and physicochemical indicators, the most balanced sample is with a complete replacement of vanilla rusks at the SPSG. In addition, the developed sample has a lower fat content (by 16.7 %) compared to the control sample, the content of carbohydrates decreased: mono- and disaccharides (by 11.1 %), starch (by 9.3 %). The content of dietary fiber also increased (by 457.1 %). The use of the proposed semi-finished product in the technology of sweet dishes will not only expand the range, but also increase the nutritional and biological value of the product.

Methodological Approach to Designing Fermented Dairy Products with Optimal Biological Value

The development of food products implies ensuring the optimal composition and ratio of the basic components, as well as their technological compatibility. A priori, the quality of raw materials, the optimal formula of the product and the efficiency of the technological process determine the quality of products, including biological value. The use of whole-cell sensors such as infusoria Tetrahymena pyriformis is most productive for screening biological studies. At present, for a comprehensive assessment there are no data on the use of simplest technology of fermented dairy products and the design of their biological value. The purpose of this research is to develop a methodology for creating whole-milk products of optimal biological value using the express method of biotesting. The research object was yogurt with the ratio of the mass fraction of fat and protein in the range of 0.36 ÷ 1.5, sucrose in the range of 5 ÷ 10%. An express method for determining the relative biological value of fermented dairy products using test organisms and an original methodology for creating whole-milk products of optimal biological value have been developed. A software has been developed to calculate formula of the product optimized for the following indicators: the relative biological value of the product, the cost of raw material and basic materials. The methodology is a tool to assist industry organizations in improving production technologies and quality management systems.

The Study of Quality and Safety Indicators of Mayonnaise on the Basis of Hemp Oil

Topicality. Sauces are an integral part of most dishes, which are prepared from a variety of products: meat, fish, seafood, vegetables. They give the dishes juiciness, add variety to the aesthetic appearance of the dish and complement their taste, increase calories, and nutritional value. The most common sauces are culinary sauces of the emulsion type, in particular, mayonnaise and its derivatives. Nowadays, the oil and fat industry produces a whole “line” of mayonnaise products with various additives that improve the taste, structure and increase the shelf life. The oil and fat industry is at a stage when its development can no longer be carried out by traditional methods, new approaches and solutions are needed. Trends in balanced and healthy diet are forcing producers to look for new approaches for the production of classic mayonnaise with high biological value and high quality characteristics. The problem of nutrition optimisation in terms of the content of essential nutrients, such as fatty acids, can be solved by introducing into the recipe some composition, such as an oil- fat base, vegetable oils are rich in polyunsaturated fatty acids ω-3 and ω-6. One of the promising areas of production of emulsion products, such as mayonnaise sauce, is the introduction of standard recipes for full or partial replacement of sunflower oil with hemp oil, in order to improve biological value, while maintaining high organoleptic, structural and mechanical properties and safety. Among the essential nutrients needed to maintain homeostasis of the human body are polyunsaturated fatty acids, the source of which is hemp oil. Hemp oil contains natural antioxidants, which gives a raised resistance to oxidation, despite the natural high content of ω-3 and ω-6 fatty acids. One of the ways to implement the innovative idea is the partial or complete replacement of the oil-fat fraction of the emulsion-type mayonnaise sauce with hemp oil in a mass fraction of introduction into the recipe (50%, 75%, and 100%). The aim of the study is to research the quality of mayonnaise sauce with partial or complete substitution of oil, and fat fraction for hemp oil, namely their organoleptic, physicochemical (effective viscosity, emulsion stability, acidity, acid and peroxide value) indicators, to investigate the fatty acid composition developed samples of mayonnaise sauce, based on hemp oil, and investigate the change in microbiological parameters during storage. This will expand the range of quality foods, enriched with essential nutrients. The following research methods are used in this article: standard methods of organoleptic profile analysis, structural-mechanical, standard methods of research of fatty acid composition, and methods of determining microbiological parameters. The results of this study are processed using modern computer programmes. Results. The expediency of using mayonnaise, based mayonnaise sauce technology, during the development of hemp oil sauce technology, has been theoretically and experimentally substantiated, and formulations of these mayonnaises have been elaborated. Based on the organoleptic analysis, it is determined that the use of hemp oil in the technology of mayonnaise sauce has a positive effect on its organoleptic characteristics. The study of the fatty acid composition shows that the optimal ratio of fatty acids of the groups ω-3: ω-6, as 1:4, has a sample of mayonnaise sauce (M2), containing 75% of hemp oil in its composition. The analysis of the fatty acid composition also confirms the functionality of all developed samples of mayonnaise. It is found that all elaborated samples of mayonnaise, based on hemp oil, fully comply with the normative indicators of structure (effective viscosity and stability of the emulsion), and quality indicators (pH, acid number, and peroxide value). It is investigated that the microbiological parameters of the control sample of mayonnaise and experimental samples with partial or complete replacement of the oil and fat fraction with hemp oil during storage (28 days) indicate that opportunistic and pathogenic microflora are within acceptable values. Conclusions and discussion. The studied quality indicators make it possible to substantiate the technology of mayonnaise sauce based on hemp oil with increased biological value.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

THE IMPACT OF PRODUCTION TREATMENTS OF FEED CONCENTRATE PRODUCED FROM WASTE OF CEREAL PRODUCTION ON ITS BIOLOGICAL VALUE AND EFFICIENCY IN THE COMPOSITION OF COMPOUND FEED FOR CARP

The following article presents a new raw component in compound feed for carp – feed concentrate produced from cereal production waste. The feed concentrate is based on several types of cereal fodder meal - wheat, pea, barley, as well as wheat bran and unshelled oat grain. The feed concentrate is balanced according to the needs of carp and can be used as feed for carp instead of wheat grain or as a part of compound feed for carp. Heat-moisture processing of compound feed before extrusion is one of the main stages that further ensure the stability of technological processes and the final quality of the feed concentrate. The amino acid composition was determined at various temperatures of the feed concentrate after heat-moisture treatment of + 40, 60, 70 and 80º С at a constant moisture content of the concentrate of +282° С. Amino acid score has been calculated for feed concentrates that have been exposed to various heat treatments. The amino score was calculated in relation to the carp's need for essential amino acids. It was found that an increase in the temperature of the concentrate during heat-moisture treatment leads to a decrease in the content of essential amino acids. For example, the total content of methionine and cysteine in the composition of the feed concentrate at a temperature of +75° C was 0.46%, with the minimum allowable total content of these amino acids in the composition of feed 0,5%. Heat-moisture treatment at a product temperature above +75° C leads to a decrease in the content of essential amino acids and the biological value of the feed concentrate.The process of extrusion of feed concentrate from waste of cereal production has been studied. The glucose content in the feed concentrate was studied at various extrusion modes. The glucose content indicates the degree of modification of the starch during the extrusion process, and the more glucose the product contains, the better it is absorbed by the carp. When extruded with an increase in temperature, the starch passes into a viscous-flowing (gelatinized) state, forming a so-called melt, the cooling of which also leads to the formation of a three-dimensional gel network. The feed concentrate granule becomes monolithic in structure; it becomes quite hard and can harm the intestines of carp. Therefore, it contains wheat bran in an amount of 1%, as a component that is able to weaken the feed concentrate granule. The degree of starch destruction in the composition of the extruded feed concentrate with the addition of wheat bran reached its maximum and the granule became porous, its hardness decreased. It was detected that when the temperature of the feed concentrate after extrusion rises above +100°C, the biological value of the feed concentrate decreases, and it becomes unbalanced in the content of such essential amino acids as lysine, threonine, methionine and cysteine. Therefore, the optimum product temperature after extrusion is +90-100˚C.The effectiveness of extruded feed concentrate was determined in the composition of granulated feed for two- and threeyear-old carp. The feed ratio of the compound feed containing the feed concentrate was 0.9 units, which is 64% lower than of the control compound feed, which includes a non-extruded grain group that is not balanced in terms of carp needs.

Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.

Evaluation of the biochemical composition of corn grain of the selection of FGBNU RosNIISK "Rossorgo" for further use in the agro-industrial complex

The article examines the biological value of varieties, hybrids (hybrid populations) and lines of maize selection of the Federal State Budgetary Scientific Institution RosNIISK "Rossorgo" in the framework of the biochemical composition of grain. The main indicators were studied: protein, fat, ash, fiber, starch, and nitrogen-free extractive substances. The maximum protein value of 13.58% was in the RSK 3 maize line. The largest number of mineral substances (1.79%) was also noted here. The highest amount of fat (7.50%) and starch (69.24%) was in the Zuckerka variety. A conclusion was made about the possibility of further selection for the breeding of forms with directional properties and biological value. Keywords: CORN, VARIETIES, BIOLOGICAL VALUE, PROTEIN, FAT, FIBER, MINERAL SUBSTANCES, STARCH