Recipe Composition Research Articles

Bread designed for impaired glucose metabolism, recipe composition and protein enrichers for it

Bread designed for impaired glucose metabolism, recipe composition and protein enrichers for it

The Assessment of the Possibility of Using Yellow Mealworm Powder in Chicken and Pork Pâté Production

Meat delicatessen products, including pâtés, are important for consumers’ daily diets. However, due to the complex recipe composition, pâtés can also contain allergens such as gluten. Simultaneously, powdered edible insects are increasingly used to reformulate food products. Therefore, the paper aimed to investigate the feasibility of replacing wheat flour (total content: 9% w/w) with yellow mealworm powder (3:0, 2:1, 1:2, and 0:3) in chicken and pork pâtés and determine its effect on their quality properties. The rheological properties of pâté batter, as well as texture, color parameters, and microbiological and sensory characteristics of pâtés, were assessed. All prepared pâté batters were identified as weak gels. Furthermore, all the examined pâtés met the microbiological quality requirements. Adding yellow mealworm powder to the formulation weakened the pâté structure, resulting in significantly lower shear force and increased spreadability. In addition, it led to a darker and more gray color of the pâtés. It may be seen as indicating no preservatives or as resembling a typical pork pâté. It has been demonstrated that the complete replacement of wheat flour with insect powder significantly reduced the sensory quality of chicken and pork pâtés.

Study of the effect of elevated temperatures on selected properties of concrete with the addition of ceramic cullet in terms of its durability

The article presents the results of tests of concretes based on natural aggregate and recycled ceramic aggregate (ceramic sanitary aggregate). Two types of recycled aggregates were used: FFC – ceramic aggregate without fireclay and VC – ceramic aggregate with fireclay). The recipe composition for the reference mixture was designed experimentally, assuming a w/c = 0,5 and plastic consistency. In the next stage of the research, 30% and 60% of the natural aggregate was replaced with recycled ceramic aggregate and the obtained results were analyzed. Water absorption, compressive strength and compressive strength after calcining were tested (max. temperature 750C)

Amino acid composition of canned main dish increased food value

It is relevant to reduce the meat raw material in the composition of canned main dishes – porridge with meat due to the unsatisfactory state of livestock production in Ukraine. It is promising to use in the technology of canned main dishes – porridge with meat of non-traditional cereals – spelt, which is superior in terms of amino acid composition to certain types of traditionally used cereals. The purpose of the article is to study the amino acid composition of the canned main dish – porridge with meat containing spelt groats. The mass fraction of essential amino acids was determined by the chromatographic method. The amino acid score, the coefficient of its discrepancy and the biological value determined by calculation method. According to the results of determining the content of essential amino acids in porridge with meat containing spelt groats (experimental sample), their amount was lower compared to the control, namely isoleucine – by 44.74 %, lysine – by 23.75 %, leucine – by 14.64 %, threonine – by 11.36 %, valine – by 9.26 %, methionine – by 12.00 %, tryptophan – by 7.69 %, phenylalanine – by 2.17 %, histidine – by 8.57 %. The developed canned main dish – porridge with meat containing spelt groats is a source of leucine and lysine. The calculation of the amino acid score in experimental sample showed that all essential amino acids have a value of 100 % and above, and the limited amino acid is isoleucine, the score of which is 100 %, and the highest score belongs to histidine – 181 %. It was established that the coefficient of divergence of the amino acid score in experimental sample is higher by 2.56 %, and the indicator of biological value is lower by 2.57 % compared to the control, which is not significant. Thus, the reduction of meat raw materials in the recipe composition of porridge with meat made it possible to preserve the amino acid composition due to the use of spelt groats, and the finished product can be classified as a complete food product.

Development of flour confectionery products using physiologically valuable beekeeping products

The current tasks facing specialists involved in the production and circulation of food products is the creation of products that are balanced in terms of physiologically valuable ingredients. The formation of cookies with a modified recipe composition can change the perception of cookie descriptors. So, a desirable aspect is the search for physiologically valuable ingredients that enrich the finished product and meet the requirements of consumers when assessing its consumer properties, characteristic of the geographical location of the regions of residence and familiar to consumers. The purpose of the research was to develop flour confectionery products using physiologically valuable beekeeping products – bee pollen pellet collected in various regions of the country, and to evaluate the consumer characteristics of the resulting products, taking into account the factors of traditional perception of organoleptic indicators. The objects of the research were samples of bee pollen collected in various regions of Russia. The quality of bee pollen pellet was assessed according to organoleptic indicators: appearance, color, consistency, smell, taste. The assessment of physicochemical quality indicators of bee pollen pellet was carried out using industry-accepted methods. The quality of sugar cookies was assessed using accepted methods for assessing the quality of flour confectionery products. The assessment of the organoleptic quality indicators of the cookies was also carried out hedonistically using the acceptability and preference method and the paired comparison method. The research has confirmed the feasibility of using bee products (bee pollen pellet) in the production of flour confectionery products. Hedonic tests of the perception of flour confectionery products with the addition of beekeeping products and bee pollen have confirmed the traditional perception of the finished products. In general, the proposed solutions for the development of flour confectionery products using physiologically valuable beekeeping products will expand the range of functional food products.

Influence of structure-forming recipe ingredients on the quality of pumpkin marmalade

Analyzing the assortment of the market for marmalade products, it is worth noting that there is a tendency to introduce natural products in the form of vegetable or fruit puree into the recipe composition, as the demand for confectionery products for therapeutic, prophylactic, and functional purposes, as well as for products with dietary properties, is growing. This work aims to study the influence of structure-forming recipe ingredients on the quality of pumpkin jelly marmalade. Pumpkin puree was used as the primary raw material for producing jelly marmalade, food agar was used as a gelling agent, and natural honey was used as a sweetener. During the study, organoleptic, physicochemical, and microbiological quality indicators of semi-finished pumpkin products and finished marmalade samples were determined. The color assessment of the finished products was carried out using a colorimeter NR-UO (China). Pumpkin semi-finished and finished products meet regulatory documentation requirements regarding organoleptic, physico-chemical, and microbiological quality indicators. When food agar is used as a gelling agent, the degree of color increases due to the transparency of the structure, and the red (+a*) and yellow (+b*) components in samples containing food agar are successfully combined and give the finished product an attractive orange color. To increase the nutritional -value, it is proposed to use cinnamon or coconut flakes, which have beneficial properties, to sprinkle the surface of finished products. The price for 1 kg of pumpkin jelly marmalade was: control sample - 335.46 rubles, “Məkhəbbət” with cinnamon - 748.85 rubles, “Məkhəbbət” with coconut flakes - 725.36 rubles. For a new type of confectionery products, regulatory and technical documentation STO, TI, RC 00493497-005-2022 “Halal” pumpkin jelly marmalade “Məkhəbbət” has been drawn up.

RECIPE GENERATION BASED ON FOOD IMAGE USING MACHINE LANGUAGE

Recipe generation based on food images using machine learning (ML) is an emerging area that combines computer vision and natural language processing techniques to automatically generate recipes from images of dishes. This paper proposes a novel approach to address this problem by developing a deep learning-based system capable of recognizing ingredients and cooking methods from food images and generating coherent recipe texts. The system aims to assist home cooks, culinary enthusiasts, food bloggers, and businesses in discovering and creating new recipes from visual cues. KEYWORDS: Recipe generation, food image recognition, machine learning, computer vision, natural language processing, Recipe generation model, Cooking automation, Recipe inference, Ingredient detection, Recipe understanding, Computer vision for cooking, Recipe composition, Culinary content generation

Development of products with extended shelf life

The goal of the research is to evaluate the flavor and rheological compositions formed in the process of structuring gel-like solutions of various concentrations into individual processes of the technological scheme for the production of semi-finished products and complex interaction in the structure of the finished product, taking into account the use of gelling agents and dietary supplements. The article presents some features of the flow of physicochemical reactions that make it possible to describe the dynamics of the interaction of nutrients in the formed binary compositions of carbohydrate-fat structures of plant systems in the technological process.Methods. To carry out the tests, the potentiometric method was used and the pH of each sample was determined using the Expert-001-3pH device. Determinations of sugars were carried out according to GOST 8756.13-87 using the permanganate method; dry substances according to GOST 31640-2012; organoleptic assessment according to GOST ISO 6658–2015. Samples of semi-finished products containing 25–30% fruit and citrus juices, 0.1–0.5% freeze-dried aromatic plants, 0.3–0.5% berry or vegetable powders, 0.3–0.6% spices were the objects of the research.The results. It has been established that the use of cellulose and glycerin in the formulation of carbohydrate-fat binary compositions based on fruit, citrus juices, berry or vegetable powders and spicy-aromatic raw materials contributes to the formation of an elastic, delicate film structure and a complex of flavoring and aromatic substances, depending on the type of raw materials and VAD used. With an increase in the concentration of cellulose, the films become denser, and in combination with the main raw materials (juice, powders, spices), the amount of dry substances and extract content increase, the films become opaque and less elastic. It has been found that in all samples, with an increase in spicy-aromatic raw materials, the number of inclusions increases and the films acquire a mosaic appearance. For clarity of experiments, graphs of the dependence of the type of main raw material and VAD on the concentration of the recipe composition and the formation of the flavor and aromatic range have been presented.Conclusion. The experimental data and dependencies obtained will be useful when considering more complex processes of mass transfer, sucrose inversion, and destruction of protein-carotenoid complexes. The perception of flavor and density of edible films is complex: the balance between sweetness, extractivity and threshold values of sensory characteristics are the main criteria for the organoleptic quality of the films being developed. It increases with the concentration of VAD and the type of juices or powders used. A richer and more pronounced taste appears.

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

The article aims to study the issue of improving the baking properties of wheat flour. This is an urgent task because, according to the agrarians, regardless of the amount of the harvested crop, there are problems with the grain quality. An analysis of the causes of problems with grain and flour was carried out, and ways of solving them from the point of view of bakers were considered. Quality control was carried out for batches of high-grade wheat flour. One sample with low baking properties, namely weak gluten, was selected. Since the gluten frame is the basis for the retention of carbon dioxide in the dough and ensures the formation of pore walls and the shape of bakery products, attention was paid to the conditions of the technological process and the recipe composition of the products, which would contribute to obtaining high-quality products. The possibility of using existing food additives was analyzed to improve the quality indicators of flour semi-finished products and finished products. It was proposed to use an improver of plant origin – fruit and vegetable concentrate. Its positive effect on the elasticity and extensibility of gluten has been established. The optimal dosage of the additive was selected, for which bread with acceptable volume, dimensional stability, porosity, and taste was obtained – 25 % of the flour mass. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread.

THE USE OF LECITHIN OF ORGANIC ORIGIN IN THE TECHNOLOGY OF BAKERY PRODUCTS

The production of bakery products of organic origin has limitations in the use of various ingredients, first of all, 95% of the recipe composition should be of organic production. Organic low-fat sunflower lecithin LECICO SUN P 400 from the German company Lecico has appeared on the market of organic products, which makes it possible to expand the possibilities of improving the quality of bakery products labelled as organic. The purpose of the research is to develop a recipe for an organic loaf with an extended shelf life by using organic low-fat sunflower lecithin LECICO SUN P 400 from the German company Lecico and to study its effect on the consumer characteristics of an organic loaf with an extended shelf life. Based on trial laboratory baking and the calculation of a comprehensive quality indicator, a rational dosage of organic low-fat sunflower lecithin LECICO SUN P 400 in the amount of 0.6 % by weight of flour was established to improve the consumer properties of bakery products. Thus, in the case of adding 0.6 % by weight of flour, the specific volume increased by 9.1 % compared to the control due to an increase in the specific volume of the dough and a weakening of the gluten framework with the introduction of organic low-fat sunflower lecithin LECICO SUN P 400. It was found that the shape stability and porosity of the products are improved. It was found that the use of organic low-fat sunflower lecithin LECICO SUN P 400 prolongs the freshness of bakery products, namely, the degree of preservation of freshness of the products increases by 1.5 times, which is confirmed by a lower degree of crumbling and the formed sub-crust layer during 72 hours of storage. Taking into account the rational dosage of organic low-fat sunflower lecithin LECICO SUN P 400, a recipe for the organic loaf ‘Soniachnyi’ was developed using 100 kg of organic high-grade wheat flour, pressed bakery yeast - 3 kg, table salt - 1.3 kg, organic sugar - 2 kg, organic peasant sweet cream butter - 2.5 kg, organic low-fat sunflower lecithin LECICO SUN P 400 - 0.6 kg

УДОСКОНАЛЕННЯ ТЕХНОЛОГІЇ ДЕСЕРТНИХ СТРАВ ФУНКЦІОНАЛЬНОГО ПРИЗНАЧЕННЯ

The article describes the production technology, recipe composition of low-lactose ice cream. The expediency of using biologically active raw materials in the developed technology is substantiated. A set of data characterizing the quality of the developed dessert dish was obtained, and its high nutritional value was proven. On the basis of studies of the organoleptic indicators of the developed samples, a rational concentration of dietary supplements in the ice cream recipe was determined, which gives the developed food products improved taste properties and consistency compared to the control due to the use of biologically active raw materials. The developed technology of low-lactose ice cream has an increased content of dietary fibers, vitamins and minerals compared to traditional technology. The optimal ratio of components in the recipe of the developed dessert dish was experimentally confirmed. According to the organoleptic indicators, the obtained ice cream meets the established norms in terms of quality. The proposed method of dessert production makes it possible to obtain products of higher nutritional value compared to traditional technology. The quality of finished dessert products is characterized by organoleptic, physico-chemical, biochemical and microbiological indicators, and a comprehensive quality indicator was used to unambiguously assess the quality. The social effect of the introduction of the developed low-lactose dessert is to expand the range of meals for adults and children with an increased content of essential nutrients, improved consumer properties of the products, which will contribute to the preservation of the health of the population and the protection of the body from the negative effects of the environment. The developed culinary products can be recommended for the nutrition of people with partial or complete intolerance to lactose, in the daily diets of workers in heavy industry, living in ecologically polluted areas and all strata of the population.

The use of non-traditional prescription components to expand the range of functional pastille products

The article investigates the development of functional confectionery products. It seems relevant to use non-traditional recipe components with increased nutritional value. As a basis for the design of such food products, pastille products containing technologically necessary and useful functional components – protein and pectin – are proposed. A promising source for replacing sugar is fructose-glucose syrup. The object of the research is pastille products with increased nutritional value using non-traditional recipe components. Quince was used as a fruit filling for marshmallows. Expanding the range of plant raw materials used in the production of pastille products, it is advisable to use legumes, which supposedly have a high foaming ability due to the presence of a complex of surfactants in their composition. Legumes are characterized by high nutritional value, have a wide distribution area and are included in the diet of the majority of the Russian population. The purpose of the research is to develop a confectionery sugary product with a whipped structure – marshmallows of increased nutritional value using processed legume products – aquafaba, as well as fructose-glucose syrup. In the course of experimental studies conducted at the Department of Public Nutrition and Service of the Kuban State Technical University, the authors substantiated the choice of non-traditional raw materials to be included in the recipe composition and technology for the production of marshmallows with increased nutritional value. Research has been carried out and the process of foaming and foam resistance of dispersed systems based on aquafaba of canned chickpeas has been optimized. The technology and the recipe for marshmallows with increased nutritional density have been developed based on quince puree, aquafaba, canned chickpeas and fructose-glucose syrup. The main consumer properties of the finished product have been studied: organoleptic characteristics, chemical composition, nutritional value, hygienic safety indicators. The conclusions: in the development of confectionery products, an increase in their nutritional value, a reduction in calorie content, and the replacement of sucrose with sweeteners of natural origin have been achieved, which makes it possible to recommend them for inclusion in the diet of people suffering from diabetes.

Rationale for the use of quail meat in the production of food products for special purposes

As a result of scientific research carried out on the materials and technical base of KubSAU named after. I.T. Trubilin and MSTU technological parameters and biological value of quail meat has been studied. Texas broiler quails, which were raised on a farm in the Krasnodar Territory, were slaughtered. The rationale for the use of Texas broiler quail meat in the technology of special-purpose meat products has been given. Studies of technological properties showed that the slaughter yield of an uneviscerated carcass is on average 85%. The yield of boneless meat was assessed in two ways: after gutting and after blanching the carcass, which showed that the yield of boneless meat after blanching was higher by 16.87 g, which was explained by a more thorough separation of muscle tissue from the bones. The results provided the basis for the use of blanching of whole carcasses in the production technology of special products based on quail meat. The recipe composition of meat cream based on quail meat and offal was modeled. Experimental batches were developed, followed by a tasting assessment and calculation of nutritional value, which showed high results, which justified the use of Texas broiler quail meat for the production of products for both general and special purposes.

Применение творожной СЫВОРОТКИ В ТЕХНОЛОГИИ КОЛБАСНО-СОСИСОЧНЫХ ИЗДЕЛИЙ с рыбной составляющей как направление рационального использования вторичного пищевого сырья

In this paper, we discuss the use of whey in food technologies. We discuss the feasibility of production by enterprises from Kamchatka Territory of products using whey as a secondary raw material and benign fish food waste from fillet. Introduction of these components into food compositions in the production of sausage products will provide the opportunity to implement the principle of rational use of biological resources and will expand the range of products that are in demand by consumers. Data from a study of methods for introducing curd whey into the minced meat mixture for the preparation of sausage products are presented. It has been shown that achieving high consumer (organoleptic) properties of the finished product is ensured by introducing whey into minced meat in the form of a suspension. The dependence of the taste and aroma properties and consistency of products on the amount of curd whey introduced into the recipe composition is characterized.

Modeling the recipe composition of food products

Modeling the recipe composition of food products

Aspects of conducting a forensic commodity examination of sunflower oil

Vegetable oil production has been growing steadily, driven by increased consumption, including industrial consumption, and by producers developing the production of oils from fruits, nuts and grains. In this regard, there is a need for constant examination of vegetable oils, including the development of new testing methods, finding ways to improve the quality and safety of this product, and preventing the entry of falsified vegetable oil into the Ukrainian market. When conducting an examination of vegetable oils, the following research goals are determined: identification of the type of vegetable oil; methods of falsification and methods of their detection. Assortment falsification in vegetable oils is of the following types: re-grading is widespread, with highly refined vegetable oils being substituted for unrefined and technical oils most often. Also, more valuable types of oils: corn, sunflower can be replaced with low-value (soybean, cottonseed, rapeseed, etc.). Moreover, in a refined form, when specific aromatic and coloring substances have been removed, it is almost impossible to distinguish one oil from another by organoleptic indicators. It is possible to establish the origin of the oil only with physical and chemical parameters, in particular the composition of fatty acids. Quality falsification of vegetable oils can be carried out in the following ways: violation of production technology, violation of recipe composition, violation of purification (refining) technology.
 The article reveals the possibility of conducting a forensic examination of vegetable oil, considers the types of sunflower oil in terms of organoleptic, physicochemical and safety characteristics. The procedure for conducting the examination has also been considered. The article outlines the problems of falsification of vegetable oils, conducting commodity research, identifying commodity properties of vegetable oils, their technological features during forensic examination. Recommendations on quality control of castor oil for participants of foreign economic activity, expert organisations and consumers have been provided.

Medical and biological justification for the use of venison in special food products

Data on the biological and nutritional value of venison have been studied. Justification for the use of venison and the development of meat cream using it has been carried out in KubSAU named after I.T. Trubilin. As a result of the research, the venison market in Russia has been analyzed, and to substantiate the biotechnological requirements for the composition and quality of meat cream intended for feeding residents of the Far North have been substantiated; quality characteristics of the main raw material – venison and additional raw materials have been selected and assessed. Using the method of calculating quantitative and qualitative characteristics of the selected ingredients, the combination of formulation components that enrich the developed product with natural biological elements has been determined. The recipe composition of meat cream based on venison has been modeled. Pilot batch of meat cream has been developed with subsequent assessment of nutritional and biological value. A study conducted on the Daily supply of the main nutrients of the developed special-purpose meat cream, provided for the social group of people (residents of the Far North) has been studied and it has been revealed that the body’s energy costs are 15% higher, and the need for protein and fat consumption also increases to 140 g. Moreover, it has been revealed that the product is rich in vitamin B, which fully meet the daily requirement, vitamin A, which provides up to 29.3%, and vitamin C, up to 38% of the daily requirement. The developed meat cream meets the protein content requirements of 15.3%; fat of 19%; salt of 2%.

The use of non-traditional plant raw materials for the recipe composition of chips

The use of non-traditional plant raw materials for the recipe composition of chips

Reasoning of the Business Idea for the Development and Implementation of the Project “Street Food”

Topicality. Street food is one of popular segments of modern restaurant industry establishments, which has become widespread in big cities and towns, especially in the places where the business environment is highly developed. Street food is the most affordable source of nutrients for people to eat outside. It is an optimal decision, especially popular among young people, especially students and pupils. It is network street food that offers them guaranteed quality nutrition. The development of methodology and implementation of the “Technology as Business” model on the example of the introduction of grilled sandwich (panini) technology for food trucks will allow the business idea of the project “Street Food” to be realized. The aim of the article is to ground the business idea of developing and selling street food products for mobile food outlets using the example of grilled sandwiches (panini). Research methods of the technological component are analytical and standard. To substantiate the feasibility of commercializing innovative technology in the early stages, the methods of critical analysis and generalization of information from scientific publications on the assessment of the commercialization of intellectual property, the effectiveness of business projects were used. Results. The expediency of developing and implementing sandwich products on the example of grilled sandwich (panini) technology for the street food format was proved. The development of the recipe composition and technological process of production allowed to develop an assortment of grilled sandwiches (panini), identify competitive advantages and evaluate the development by aggregate indicators in accordance with the model “Technology as Business”. The rationality of commercializing the innovative technology at the early stages of its implementation is substantiated, taking into account the indicators of economic efficiency of production, use of investments, and adaptation of technology in conditions of a particular production. Conclusions and discussion. The article presented the business idea grounding of the project “Street Food” development and implementation on the example of the introduction of grilled sandwich (panini) technology for mobile food outlets (food trucks). The expediency of commercializing innovative technology in the early stages of its implementation in terms of economic efficiency was established.

Innovative prospects for the creation of biologically active complexes based on a polysaccharide matrix

The possibility of combining complexly soluble arabinogalactan polysaccharides with chitosan polysaccharides to increase the absorption of biologically active substances and compounds characterized by low bioavailability is being considered. Included in the biologically active biopolymer matrix are chitosan succinate, succinic anhydrite, arabinogalactan and dihydroquercetin, respectively, in quantities, wt. %: 3–5.0; 2.0–4.0; 15.0–20.0 and 3.5 can serve as a targeted carrier for the delivery of diagnostic and therapeutic agents, including enzymes, nucleic acids, vitamins, hormones, etc. to certain cells, in particular, hepatocytes (liver parenchyma cells). The high membranotropic properties of arabinogalactan isolated from larch have been established, which allows its use to increase the absorption in the gastrointestinal tract of other functionally active ingredients with low bioavailability. The mechanism of this action is associated with the formation of a binding complex between arabinogalactan and the delivered agent, which has the ability to interact with the asialoglycoprotein cell receptor. Studies have been carried out on the possibility of combining arabinogalactan polysaccharides with chitosan polysaccharides to obtain a biopolymer matrix, which includes chitosan succinate, succinic anhydride and arabinogalactan containing dihydroquercetin not covalently bound to it. Along with the above properties, the effectiveness of using arabinogalactan is shown using the example of its use to improve the technological and functional characteristics of broiler chicken meat with PSE traits. The addition of arabinogalactan to the recipe composition of minced meat during the production of sausages, in an amount of 0.5% of the main raw material, increased the moisture-binding capacity by 5% while reducing losses during heat treatment by 6%. There was an improvement in peroxide and acid numbers during storage, which ensures inhibition of oxidative processes and prevents spoilage of finished products.