Development Of Recipe Research Articles

Development of the culinary product recipe based on secondary food raw materials

The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gelling properties and improve flavor characteristics of the broth. The formulation of fish-meat broth, which is the basis of the jelly, was developed and optimized with mathematical modeling and a fuzzy logic inference system. The peak value of the organoleptic assessment indicator was observed when the proportion of stingray cartilage in the dense part of the broth was 50% and the hydromodulus was equal to 2. The influence of gelling additives of plant and animal origin on the organoleptic characteristics and gel strength of fish jelly was described. The inexpediency of plant-derived structure formers (apple and citrus pectins, locust bean gum, NH-pectin, agar-agar of various dosages) usage were established. The most effective gelling additive was found to be a beef gelatin (220 bloom) at a dose of 5%, which provided the best organoleptic and physical properties of the gelled culinary product. Recipes were developed and samples of a gelled culinary product were made with the usage of valuable stingray meat, as well as secondary food raw materials and pickled vegetables. The optimal formulation, chemical composition and nutritional value of the new type of fish-meat gelled culinary product were determined.

Development of recipe and technology of cake for healthy nutrition

Development of recipe and technology of cake for healthy nutrition

Scientific substantiation and development of a confectionery product recipe using a non-traditional secondary raw source

Scientific substantiation and development of a confectionery product recipe using a non-traditional secondary raw source

Development of an Online Holistic Standardized Recipe: A Design Science Approach

Concerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry.

Development of the formulation and technology for functional jelly using mulberry syrup

The use of modern technologies in the production of food products often leads to decrease in nutritional value due to the loss of essential nutrients. In this regard, there is a need to search for new technological solutions in the field of food fortification. Functional food products are one of the actively developing areas for solving this problem. The main component of functional foods are functional ingredients, thanks to which the product exhibits useful, health-improving properties. At present, functional nutrition has become available, that is the ability to make a varied diet from foods rich in proteins, vitamins, flavonoids and other biologically active components. In this aspect, mulberry fruits are promising plant raw material with a high content of biologically active substances. This fact creates an opportunity for their use in the production of functional products. The article presents the developed functional product, namely jelly using mulberry syrup – mulberry doshab. The influence of the dosage of mulberry syrup, as well as the influence of the type and concentration of gelling agents on the quality of jelly have been studied. The optimal ratio of jelly components has been selected. The formulation and technology of jelly has been developed. The organoleptic and physical and chemical indicators of the quality of the finished product have been determined. A significant content of vitamins and minerals in the finished product has been established. The conducted theoretical and experimental studies have confirmed the effectiveness of mulberry syrup, and allowed the development of a new recipe for gelled dessert, the introduction of which contributes to the expansion of the range of functional products.

Development of a biscuit semi-finished diabetic purpose recipe

The current research deals with the possibility of using flour from the efficient variety of light grain rye in the recipe for a biscuit semi-finished product, which makes it possible to obtain products with good consumer properties, and replacing sugar with powder from sugar beet roots and the introduction of corn starch makes it possible to recommend it for diabetic nutrition. In prototypes, a mixture of light grain rye and corn starch flour in various ratios of 90:10 and 50:50. Flour from light grain rye has good foaming properties, reduces the sugar content of products to 38%, therefore, the calorie content increases the nutritional value of products.

Development of a creamy pasta recipe with the observance of macronutrient balance

Development of a creamy pasta recipe with the observance of macronutrient balance

Development of ice cream recipe with dates processing products

The trend of healthy eating determines several areas of modern consumer trends: the Ukrainian buyer pays more attention to the naturalness of ice cream and more carefully analyzes the ingredient composition of the product. More popular is ice cream, which does not contain synthetic dyes and flavors and is lower in sucrose. The article substantiates the use of dates processing products in ice cream technology. The aim of the work was to develop ice cream technology with partial and complete replacement of sucrose with date paste and date syrup. The research was conducted at the Department of Milk and Dairy Products Technology at Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The raw materials used for research met the requirements of current regulations in terms of quality and safety. Date paste was made independently, hazelnut oil was added to it. Organic date syrup was used under the trademark Bio Planet. Four ice cream recipes were developed and technological operations of ice cream production with dates processed products were worked out. Denise 855 was used as a stabilizer and emulsifier in the ice cream recipe, which gives an unsurpassed creamy taste and homogeneous structure and provides the initial air distribution and stable whipping. In the study of organoleptic characteristics of ice cream, it was found that all samples had a similar sense of aroma and taste – with the taste of dates. The addition of date syrup improved the taste of ice cream. Taste indices increased significantly with increasing concentration of date syrup. Complete replacement of granulated sugar with date syrup significantly lowered the pH and increased acidity. In addition, the replacement of sucrose with date processed products has been shown to increase the viscosity of ice cream. The lowest viscosity value was observed in the control sample, while the highest viscosity value was obtained when the sugar was completely replaced with date syrup.

The development of a rye-wheat bread recipe using apple iodine pectin extract

Currently, a promising direction in baking is the introduction of microelements such as iodine into the recipe of bread and bakery products. The presence of iodine in the formation of the thyroid hormone determines its biological role. This trace element is the only one known that is involved in the construction of hormones. The development of endemic goiter is caused by a lack of iodine in the body. The influence of apple iodine-pectin extract on physical and chemical quality indicators (moisture, acidity and porosity) of rye-wheat bread was studied. During the manufacturing process of a prototype rye-wheat bread, a standard recipe was used with the replacement of part of the water with apple iodine pectin extract obtained using sodium bicarbonate and adding iodine. The addition of this additive to the rye-wheat bread recipe improves organoleptic quality indicators. In terms of physical and chemical characteristics, bread with the addition of apple iodine-pectin extract meets the requirements of regulatory documents and standards. In order to justify the introduction of apple iodine-pectin extract into the rye-wheat bread recipe, the content of phosphorus and iron in bread samples was analysed using a spectrophotometer. A sample bread containing iodcasein from a local manufacturer was used as a benchmark for the purpose of this review. The iodine content was determined by titration of iodine released during the interaction of potassium iodate and potassium iodide. Analysis of the chemical composition showed that the introduction of apple iodine-pectin extract into the formulation contributes to an increase in the content of minerals, macro- and microelements in bread. On comparison of the samples, the test sample containing apple iodine pectin extract proved to stay fresh for longer than a control sample for 12-24 hours.

DEVELOPMENT OF RECIPE AND TECHNOLOGY OF PREPARING SCHOOL BUN WITH ADDITION OF PROTEIN PLANT DRY POWDER

DEVELOPMENT OF RECIPE AND TECHNOLOGY OF PREPARING SCHOOL BUN WITH ADDITION OF PROTEIN PLANT DRY POWDER

User-Friendly Automatic Transcription of Low-Resource Languages: Plugging ESPnet into Elpis

This paper reports on progress integrating the speech recognition toolkit ESPnet into Elpis, a web front-end originally designed to provide access to the Kaldi automatic speech recognition toolkit. The goal of this work is to make end-to-end speech recognition models available to language workers via a user-friendly graphical interface. Encouraging results are reported on (i) development of an ESPnet recipe for use in Elpis, with preliminary results on data sets previously used for training acoustic models with the Persephone toolkit along with a new data set that had not previously been used in speech recognition, and (ii) incorporating ESPnet into Elpis along with UI enhancements and a CUDA-supported Dockerfile.

Development of a recipe for a multicomponent chilled dessert based on processed pumpkins and apples

Development of a recipe for a multicomponent chilled dessert based on processed pumpkins and apples

Development of scientifically-based recipe and technology for the production of natural honey-based muesli bar

The dynamic pace of life of a modern consumer necessitates nutritious, healthy and portable snacks. Based on the analysis of the component composition of muesli bars on the market, the authors propose the development of a science-based recipe of a muesli bar, in which natural honey is used as the determining structure and binder component. The developed food product is an alternative healthy snack, in the recipe of which there are no white sugar, “harmful” fats, synthetic additives. As part of the study, the optimal formulation was calculated and the technology for the production of a new product was developed; normative and technical documentation was developed; nutritional, energy value, warranty periods of storage of the product were calculated. The results of the study indicate that the developed product in terms of quality and safety meets the requirements of regulatory and technical documentation and can be recommended as dietary and sports nutrition.

The development of an emulsion sauce recipe by adding Rubus saxatilis L. berries

This article presents all the results of the development of a scientifically-based recipe for an emulsion sauce with the use Rubus saxatilis L. berries puree as a functional ingredient. On the base of the organoleptic and physically - chemical characteristics, the dosage of such puree is established, which allows to improve the taste characteristics of the product, while maintaining the required technological properties. To define the terms and the storage period of the product, the dynamics of changes in the total fat content and acidity of the emulsion sauce were determined. Recommended storage periods are defined too. The sauce developed allows to expand the assortment, to enrich the product with the biologically active and physiologically significant substances, to improve the organoleptic qualities of the product and to give functional features to the product.

РАЗРАБОТКА КОЛБАСНЫХ ИЗДЕЛИЙ С ИСПОЛЬЗОВАНИЕМ ПРЕБИОТИКА И КОЛЛАГЕНОВОГО ГЕЛЯ

Currently, the food industry faces challenges that are not solved by a simple quantitative increase in production, but require qualitatively new approaches. The article discusses the possibility of using a prebiotic and collagen gel in the sausage production technology. The main task in the development of a new recipe for sausages was to use the best combination of prebiotic, collagen gel, raw meat and to expand the range of sausages, as well as to reduce the cost of the finished product. Fat reduction and prebiotic fortification are the main goals of the functional nutrition concept. Increased consumer interest in healthy eating contributes to an increase in demand for meat products with a reduced fat content, which poses a challenge for meat industry specialists associated with the important role of adipose tissue in forming consumer characteristics. Particular attention is paid to the substances that can replace adipose tissue in meat products. In this regard, it is important to use inulin, which, on the one hand, is a prebiotic, and on the other, it has technological properties that allow imitating fat in a product. The use of collagen gel improves economic performance of production by reducing production costs and losses during heat treatment and by rationalizing the use of low-grade meat raw materials. Experimental studies were carried out in the laboratory of the Department of Food Technologies of the Donskoy State Agrarian University. Basing on the research carried out, a recipe and a technological scheme for sausages production have been developed. Evaluation of the minced meat composition quality parameters indicates that the minced meat composition containing 80% of poultry meat, 15% collagen gel and 5% inulin, has a high degree of protein and fat balance. On the basis of organoleptic and physicochemical studies, a rational formulation of the product is proposed. An improvement in organoleptic and rheological characteristics has been established. The optimal dose of prebiotic and collagen gel introduction into the developed sausages has been substantiated. Studies have shown that the production of cooked sausages using a prebiotic and collagen gel is a promising direction.

Разработка рецептуры и технологии вареного мясного рулета с растительными ингредиентами

Разработка рецептуры и технологии вареного мясного рулета с растительными ингредиентами

Development and nutritional evaluation of low glycemic index recipe from ragi and pulses for diabetes

Refined carbohydrates, such as white rice and white flour, are the mainstay of the modern Asian Indian diet and may contribute to the rising incidence of Type- 2 diabetes and other life style diseases in this population. Low-glycemic index foods and high fibre content might play a significant role as functional foods in reducing the risk of such chronic diseases such as diabetes, cardiovascular diseases, obesity and cancer etc. In this study, two breakfast/ lunch items were targeted to modify and develop a low glycemic index recipe that can be consumed by diabetic individual. The prepared foods were investigated for organoleptic evaluation and proximate composition (moisture, protein, fat, crude fibre and ash content). Both the prepared products were organoleptically fell in the category of “liked very much” and nutritionally have a good potential for use as low glycemic food. The concept of glycemic index of various foods has emerged as a boon to dietary therapy of diabetes mellitus, indicating the beneficial aspect of foods consumed both individually and as mixed meals.

Development of thick celery-based paste recipe

This paper is devoted to solving the problem related to increasing the nutritional value of sugar confectionery products, since they are highly consumed among the population. At the same time, they have some disadvantages related to high energy value and lack of vitamins, minerals and food fibres. It is possible to solve this problem by mixing different raw materials. One of the promising raw materials for the food industry is celery, which can become a source of vitamins, minerals and dietary fibres which are needed by human body. The recipe and manufacturing process for cooking thick fruity paste with the use of celery have been developed. Structural and mechanical properties (elasticity, firmness) of thick fruity pastes were studied in order to obtain a product with the desired properties and having the increased nutrition value. Then, regression analysis of the experimental data was performed using Microsoft Office Excel 2007. On the basis of the results thus obtained optimal ratio of ingredients in a thick fruity paste recipe was determined. This food product has high organoleptic, structural-mechanical properties and is a source of food nutrients essential for the body.

Разработка рецептуры рубленого полуфабриката из мяса индейки с добавлением пшеничного талкана

Разработка рецептуры рубленого полуфабриката из мяса индейки с добавлением пшеничного талкана

Development of recipe and technology of cream-soup from the beef liver of functional purpose

Development of recipe and technology of cream-soup from the beef liver of functional purpose