Potravinarstvo Slovak Journal of Food Sciences
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The hypoglycemic and regenerative effect of the pancreas using instant porridge mix of pumpkin and brown rice flour on diabetic rats
Get PDFDiabetes is a congenital disease resulting from inefficiencies in insulin production and activities. Instant porridge mixed with pumpkin and brown rice (instant porridge mix) can be a functional food to lower blood sugar. This study aimed to determine the hypoglycemic activity and the ability of instant porridge mix to regenerate pancreatic beta cells in diabetic rats. Diabetes was induced by Streptozotocin (STZ). Instant porridge mix was used to substitute the standard feed AIN-93 at 0, 10, 20, and 30% levels. The hypoglycemic activity test used 30 Sprague Dawley rats assigned to five groups with six each. The groups were (1) normal rats fed with standard feed AIN-93, (2) DM/diabetes mellitus rats fed with AIN 93 feed, (3) DM rats fed with 10% instant porridge mix, (4) DM rats fed with 20% instant porridge mix, and (5) DM rats fed with 30% instant porridge mix. The treatment was carried out for twenty-eight days, and blood sampling was carried out at seven-day intervals for blood analysis to determine glucose levels. At the end of the study, the levels of MDA (malondialdehyde) and blood glucose in the liver of the rats were also analyzed. A histopathology test was also done on the pancreas. The results showed that feed substitution (20%) with instant porridge mix significantly (p <0.05) reduced the level of blood glucose from 271.81 to 99.66 mg.dL-1 in DM rats. In conclusion, DM rats fed with 20% instant porridge mix were the best treatment for hypoglycemic and regenerative effects of the pancreas
Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region
Get PDFThe primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export
Technological aspects of rice gluten-free bread production
Get PDFThe article presents data on the study of the influence of hydrocolloids and protein additives on the technological aspects of gluten-free rice bread production. The method of full-factor experiment PFE 2 3 determined the optimal conditions for bread production – the amount of yeast 1.5% by flour weight, dough moisture 60%, duration of fermentation, and proofing 70 minutes. The prescribed amount of yeast, salt, agar, and gelatin was dissolved in water at 35 ºC and mixed with the specified amount of rice flour. The dough was kneaded for 15 minutes. The dough was placed in the mould and left to ferment for 40 minutes and stand for 30 minutes at the temperature of 30 ºC. After fermentation, the dough was divided into pieces weighing 50 grams, placed in baking tins, and baked for 35 – 40 minutes at the temperature of 180 ºC. Since adding polysaccharides and protein improvers to the recipe of gluten-free dough to regulate its technological properties can significantly affect the intensity of fermentation and the activity of amylolytic enzymes of flour, studied the dynamics of carbon dioxide release gluten-free rice dough. It was found that additives of protein nature increase the amount of carbon dioxide accumulation in gluten-free dough by 33 – 44%. It is experimentally substantiated that the recommended duration of fermentation of rice flour dough with the addition of gelatin is 45 – 50 min, with the addition of agar 25 – 30 min, and the mixture of gelatin and agar 35 – 45 min. It is established that to achieve full readiness of bread based on rice flour, it is possible after 35 minutes of baking at 200 ºC. When extending the duration of heat treatment, the quality of bread does not change, so long-term heat treatment is not economically feasible
Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)
Get PDFThe present work was carried out to investigate the quality changes and shelf life of blue light (Blu-ray) irradiated sous-vide cooked (SVC) Argentine squid (Illex argentinus) during storage at 0, 5, and 10 °C. Sensory evaluation, color, shear force, lipid oxidation levels, total viable counts (TVC), and psychrophilic bacterial count were used to study the changes in storage quality of SVC squid at different temperatures. Results showed that the high-quality endpoints of Blu-ray irradiated Argentine squid were 360, 144, and 72 h, and the shelf-life endpoints were 504, 240, and 120 h during storage at 0, 5, and 10 ℃, respectively. The redness values of irradiated squid did not differ significantly (p >0.05) during the storage, the brightness and yellowness values of irradiated squid showed an increasing trend, and the sheer force initially increased and then decreased. The thiobarbituric acid reactive substance of each squid stored at low temperature increased with the extension of the storage period, indicating that they exhibited fat oxidation with the extension of the storage period. The TVC and the number of Psychrobacter species increased with the storage period. The correlation analysis suggested that TVC and Psychrobacter count as indicators of quality changes in Argentine squid during low-temperature storage were in good agreement with sensory scores (R2 >0.9). Additionally, our results showed that Blu-ray sterilization played a positive role by inducing photosensitive oxidation and decreasing TVC and the total number of Psychrobacter than the control group during storage of SVC squid after Blu-ray irradiation. This study provides a theoretical basis for applying Blu-ray sterilization in aquatic product processing
The effect of incorporation of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch based active edible film
Get PDFThe research objective was to analyse the incorporation effect of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch-based active edible film. This research used an experimental method consisting of two treatments, namely gambier filtrate (A): A1 = 3, A2 = 4, and A3 = 5 (% v/v), as well as rosella flower petals extract (B): B1 = 2, B2 = 4 and B3 = 6 (% v/v) and each treatment was replicated three times. The results showed that the two treatment interactions significantly influenced elongation percentage, water vapour transmission rate, and antioxidant activity. The edible film’s thickness, tensile strength, and water vapour transmission rate were 0.096-0.124 mm, 1.89-3.38 MPa, and 12.99-17.04 g.m-2.d-1, respectively. The edible film contains an antioxidant compound of the strong category with IC50 values of 34.53 to 48.02 ppm. Treatment of A3B2 [gambier filtrate 5% (v/v) and rosella flower petals extract 4% (v)] was the best treatment. This edible film is generally suitable for application as a packaging material for food having high lipid content to inhibit the oxidation process of that food
Mixing of flour mixture components in the production of pasta from nontraditional raw materials
Get PDFAlong with a balanced amino acid composition and high protein digestibility, food products should contain complex carbohydrates and ballast substances (dietary fibers) that ensure the normal functioning of the digestive organs. In this regard, fresh raw foods for dietary pasta are of interest for modern pasta production. It is to such raw materials for the manufacture of dough that flour and starch from some cereals, triticale flour, and stale deformed bread are referred. When forming pasta dough from nontraditional flour raw materials, an important technological value for giving the best rheological properties of the dough is the uniform distribution of the binder component in the mixture – dry wheat gluten (DWG). As an object of experimental research to study the mixing process, a loose flour mixture of cereals (barley, oats, corn, buckwheat, millet, peas, and soybeans) was used, compiled based on calculating the recipe using computer programs. The prepared mixtures are a valuable source of nutrients and minerals. At the same time, to improve the technological properties of the dough as a biologically active additive, 25% DWG is introduced to improve the rheological properties of the dough
Development of a laboratory method for determination of the quality and freshness of frozen poultry meat
Get PDFTraceability of poultry meat quality imported into Kazakhstan is an urgent task. To increase their benefits, some suppliers resort to falsification – they misrepresent thawed meat for chilled raw materials or carry out several cycles of freezing-thawing meat. The objective of these studies is to develop reliable methods for determining the quality and freshness of frozen natural semi-finished poultry meat, including the number of cycles of freezing and thawing meat. Dressed broiler chickens developed by the manufacturer from the Russian Federation using gas and electric stunning of poultry were selected as the research objects. A synchronous analysis device was used for thermal analysis in the heating-cooling process. Histomorphological studies were carried out on a microscope with an eyepiece magnification of x7. Histological examination revealed alterations in the structure of re-frozen and thawing lean tissue. The differential scanning calorimetry (DSC) analysis showed that the specific heat of thawing broiler fillets stunned by electric current during the first thawing is 218.8 J/g, at the second 209.5 J/g, and the third 201.4 J/g, and the specific heat of thawing broiler fillets stunned by gas during the first thawing is 176.5 J/g, at the second 171.9 J/g, and the third 162.6 J/g. Samples of broiler fillets stunned by electric current lost about 2.5% at each thawing stage, and with gas stunning 3% of moisture. The obtained results and research methods can be used to establish the falsification of the thermal state of broiler chicken meat by its undeclared freezing-thawing
Determination of the fatty acid composition and fatty acids trans-isomers in the horse, stall horse, mutton, beef and pork meat
Get PDFIn this study, we have focussed on the fatty acid composition of the meat of various animals raised in the Republic of Kazakhstan. We have analyzed pasture horse meat, stall horse meat, lamb, beef, and pork meat. Samples from four carcass muscles (back, hip, rib, and neck) were tested. Comparative analysis of the content of trans isomers of fatty acids (TFA) was performed. The analysis of the obtained samples showed that the TFA content is significantly (p <0.05) different in different parts of the carcasses of all animals. Their highest content was observed in the mutton sample, which reached 79.56-82.04%. The beef was next after mutton (6.20-9.64%). Less than in mutton and beef, but more than in pork and TFAs were contained in stall horse meat (2.75-5.52%). Of the two types of horse meat, there was less TFA in horse meat of pasture content (1.85-3.46%). Compared to all studied samples, the lowest level of trans fatty acids was in pork (0.91-1.39%). In horse meat of both types, TFAs were present in trans-9-C16: 1. More types of TFA were found in the meat of other animals: in mutton (trans-9-C14: 1; trans-9-C16: 1; trans-9-C18: 1; trans-11 C18: 1; trans-9-trans- 12-C18: 2), in beef (trans-9-C16: 1; trans-9-C18: 1; trans-11-C18: 1; trans-9-trans-12-C18: 2), in pork (trans-9-C16: 1). In addition to TFA, an analysis was made of the ratio of omega-6 and omega-3 (ω-6: ω-3). Considering that the lower the ratio of ω-6: ω-3 in fat, the healthier it is for the human body, the most optimal among the studied samples in terms of the ratio of ω-6: ω-3 fatty acids was mutton (1.83-2.35) and horse meat of stall keeping (1.76-6.53). The most unfavourable ratios were in the pork samples (17.46-35.69). The ratio ω-6: ω-3 in other animals was within the following limits: beef (5.35-9.13), horse meat of pasture content (7.08-10.50)
Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan
Get PDFIn recent years, in connection with the rise of prices for resources the aggravation of the competition, the concept of enterprise performance management has begun to be actively used. The process of financial diagnostics and assessment of the security level in economic entities' activities is one of the most debatable in the scientific community. This research aimed to study the entrepreneurial development in the milk production sphere in Kazakhstan and to find the most effective tools for ensuring the financial security of enterprises. The databases of the Bureau of national statistics of the Agency for strategic planning and reforms of the Republic of Kazakhstan and the Eurasian Economic Commission were used as the study materials. The main methods were the resource and functional approach, integrated, and financial risk. Within the framework of this study, the dairy industry of Kazakhstan was investigated. Industrial enterprises operate in challenging economic conditions. Therefore, the managerial decisions should be directed towards strengthening the financial and property status and developing strategic potential capable of adapting to unfavourable environmental factors. The scientific novelty of the study lies in the fact that the presence of an organic link between the economic situation in the state and the profit margins requires an increase in the efficiency of using the production capabilities of the enterprise. The study's practical significance lies in using the findings and developments as recommendations for improving the economic aspects of dairy enterprises
Exploring linkages between food security and economic growth: a Systematic mapping literature review
Get PDFFood security can be achieved by being carried out simultaneously alongside the economy's growth at the macro level. While many countries worldwide carry out economic growth policies to improve food security, the causal relationship between economic growth and food security is still debated. This study uses a systematic mapping review to analyze the relationship between food security (FS) and economic growth (EG) using a systematic mapping review. There are 26 previous research results from 780 articles obtained. Database from google scholar, ScienceDirect, Elsevier, and JSTOR with a limited date range on published information from 2004-2021. The result shows an empirical gap in the relationship between FS dan EG with 76.92% supporting the correlative relationship between FS and EG, while the other 19.23% claimed that there is no correlation, and 3.85% (one study) explored the relationship between EG and FI (Food Insecurity). Furthermore, 11 studies explained that EG has a positive effect on FS; one study stated that it has a negative impact, and another one hurts Food insecurity. Meanwhile, seven studies revealed that FS has a positive effect on economic growth, one study on the contrary, and two studies explained it has no effect. Availability and GDP per Capita variables were mainly used in describing the relationship between FS and EG