Development of technology for food concentrates of culinary sauces of increased nutritional and biological value

Ekaterina S. Statsenko; Sergey E. Nizkiy; Oksana V. Litvinenko; Galina A. Kodirova; Ekaterina S. Statsenko; Sergey E. Nizkiy; Oksana V. Litvinenko; Galina A. Kodirova

doi:10.3934/agrfood.2020.1.137

AIMS Agriculture and Food

2020, Volume 5, Issue 1: 137-149. doi: 10.3934/agrfood.2020.1.137

Previous Article Next Article

Research article

Development of technology for food concentrates of culinary sauces of increased nutritional and biological value

FSBSI All-Russian Scientific Research Institute of Soybean, Blagoveshchensk, Ignat`evskoe shosse, 19, Amur region, Russia, 675027

Received: 18 October 2019 Accepted: 13 February 2020 Published: 06 March 2020

The goal of the work is to develop the technology for food concentrates of culinary sauces with the use of soy-pepper and soy-mushroom food additives. The object of research was dry mixtures of food concentrates of sauces with the addition of protein-vitamin concentrates (PVC), created on the basis of soya beans of variety Persona, selected by the All-Russian SRI of Soybean. The basis of PVC was the soya beans PVC is granules or flakes, which are dried to moisture content of 10–12% and grinded to a powdery condition. It was established that the inclusion of 15% PVC with pepper in the recipe of dry mixture «Sour-sweet sauce» and with a decrease in the amount of wheat flour and tomato powder, there is an increase in protein content by 33.7%, vitamin E by 52.3%, vitamin C by 55.2%, minerals by 11.8%. Replacing in the recipe of the food concentrate «Mushroom sauce» of mushrooms for PVC with mushrooms provides an increase in protein content by 14.3%, vitamin E by 20.0%, minerals by 5.2%. By organoleptic characteristics, they have a pronounced flavor and aroma, attractive appearance and color.
- soya beans,
- food concentrate,
- dry mixture,
- sauce,
- technology,
- nutritional value,
- protein,
- organoleptic characteristics
Citation: Ekaterina S. Statsenko, Sergey E. Nizkiy, Oksana V. Litvinenko, Galina A. Kodirova. Development of technology for food concentrates of culinary sauces of increased nutritional and biological value[J]. AIMS Agriculture and Food, 2020, 5(1): 137-149. doi: 10.3934/agrfood.2020.1.137

Related Papers:

Abstract

The goal of the work is to develop the technology for food concentrates of culinary sauces with the use of soy-pepper and soy-mushroom food additives. The object of research was dry mixtures of food concentrates of sauces with the addition of protein-vitamin concentrates (PVC), created on the basis of soya beans of variety Persona, selected by the All-Russian SRI of Soybean. The basis of PVC was the soya beans PVC is granules or flakes, which are dried to moisture content of 10–12% and grinded to a powdery condition. It was established that the inclusion of 15% PVC with pepper in the recipe of dry mixture «Sour-sweet sauce» and with a decrease in the amount of wheat flour and tomato powder, there is an increase in protein content by 33.7%, vitamin E by 52.3%, vitamin C by 55.2%, minerals by 11.8%. Replacing in the recipe of the food concentrate «Mushroom sauce» of mushrooms for PVC with mushrooms provides an increase in protein content by 14.3%, vitamin E by 20.0%, minerals by 5.2%. By organoleptic characteristics, they have a pronounced flavor and aroma, attractive appearance and color.

References

[1]	Luthringer CL, Rowe LA, Vossenaar M, et al. (2015) Regulatory monitoring of fortified foods: Identifying barriers and good practices. Glob Health Sci Pract 3: 446-461. doi: 10.9745/GHSP-D-15-00171
[2]	Kodentsova VM, Vrzhesinskaya OA, Risnik DV, et al. (2017) Micronutrient status of population of the Russian Federation and possibility of its correction. State of the problem. Vopr Pitan 86: 113-124.
[3]	Tutel'ian VA (2009) Norms of physiological requirements in energy and nutrients in various groups of population in Russian Federation. Vopr Pitan 78: 4-15.
[4]	Smirnova AA, Kochetkova AA, Vorobyova VM, et al. (2012) Theoretical and practical aspects of the development of food products enriched with essential nutrients. Food Ind 11: 8-12.
[5]	El-Shemy HA (2013) Soybean-bio-active compounds. Croatia, 556.
[6]	Tutel'ian VA (2012) Chemical composition and caloric content of Russian foodstuffs: handbook. Moscow: DeLi Plus, 284.
[7]	Borodin EA, Menshikova IG, Dorovskikh VA, et al. (2011) Antioxidant and hypocholesterolemic effects of soy foods and cardiovascular disease. In: El-Shemy HA, Soybean and health. Croatia, 407-424.
[8]	Jenkins D (2017) Counterpoint: Soy protein. J Clin Lipidol 11: 307-308.
[9]	Messina M (2016) Soy and health update: Evaluation of the clinical and epidemiologic literature. Nutrients 8: 754. doi: 10.3390/nu8120754
[10]	Tezuka H, Imai S (2015) Immunomodulatory effects of soybeans and processed soy food compounds. Recent Pat Food Nutr Agric 7: 92-99. doi: 10.2174/2212798407666150629123957
[11]	Tansaz S, Boccaccini AR (2016) Biomedical applications of soy protein: A brief overview. J Biomed Mater Res A 104: 553-569. doi: 10.1002/jbm.a.35569
[12]	Kalenik TK, Costa R, Motkina EV, et al. (2017) Technology development of protein rich concentrates for nutrition in extreme conditions using soybean and meat by-products. Acta Sci Pol Technol Aliment 16: 255-268.
[13]	Korneva LY, Koptyaeva IS, Korolev AA (2013) Food concentrates for treatment and prophylactic purposes. Food Ind 10: 80-81.
[14]	Statsenko ES (2018) Development of production technology of preparation of food concentrate of the first courses with the application of soybean. Achiev Sci Technol AIC 32: 76-79.
[15]	Lisin PA, Musina ON, Kister IV, et al. (2013) Methodology for assessing the balance of the amino acid composition of multicomponent food products. Bulletin of Omsk State Agrarian University 3: 53-58.
[16]	Matison VA, Arutyunova NI, Goryacheva ED (2015) Application of the descriptor-profile method for assessment of food quality. Food Ind 6: 52-54.
[17]	Skripko OV (2017) Method for production of protein-vitamin-mineral functional product. Patent RF No. 2607602.
[18]	Skripko OV (2017) Technological approaches to the preparation of functional protein-vitamin products based on soybean. Achiev Sci Technol AIC 31: 84-88.
[19]	Gurikbal S (2014) Soybean: Biology, production, usage. Kiev: Publishing house "Grain", 656.
[20]	Skripko OV, Statsenko ES (2019) Method for preparation of the food concentrates of sauce with an increased nutritional and biological value. Patent RF No. 2678073.
[21]	Dotsenko SM, Skripko OV, Kupchak DV (2013) Method for preparation of protein-carbohydrate functional products. Patent RF No. 2482696.
[22]	Dotsenko SM, Skripko OV, Kubankova GV, et al. (2013) Substantiation of the production parameters for the protein-carbohydrate flour from secondary soy raw materials. Storage Process Farm Prod 2: 12-15.
[23]	Gulyaev VN, Dremina NV, Kats ZA, et al. (1984) Handbook for the technologist of food-concentrate and vegetable-drying production. Moscow: Light and food industry, 488.
[24]	Bosak VN, Sachivko TV (2018) Features of amino acid composition and biological value of protein of leguminous vegetable crops. Bulletin of the Belarusian State Agricultural Academy 1: 37-40.
[25]	Kilcast D (2010) Sensory analysis for food and beverage quality control. Cambridge: Woodhead Publishing, 400.

Reader Comments

Your name:*

Email:*
© 2020 the Author(s), licensee AIMS Press. This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0)