Potravinarstvo Slovak Journal of Food Sciences
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Challenges and ways forward for the Malaysian SMEs in the Halal food industry: a systematic review
Full text linkWith its rich Islamic cultural heritage, Malaysia has been at the forefront of the Halal food industry, presenting opportunities and challenges for its small and medium enterprises (SMEs). This study offers a critical review of the multifaceted challenges faced by these SMEs in the competitive landscape of the Halal food sector. Through a review of 79 scholarly articles from Scopus and Google Scholar databases covering the years 2013 to 2023, we unearthed a spectrum of challenges. Key among them are inconsistent Halal standards and a labyrinthine certification process, compounded by barriers in international trade, financing conundrums, evolving marketing paradigms, innovation deficits, and branding complexities. In response, this research outlines strategies tailored for industry resilience and growth. Central to our recommendations is the imperative to bolster Malaysia's stature as a global Halal food nexus, emphasising cutting-edge branding techniques, leveraging the potential of e-commerce, and strategically positioning for increased Halal food exports. Drawing these insights, the study furnishes SMEs, researchers, and policymakers with a roadmap for industry evolution and underscores the importance of research in this domain
Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork
Full text linkThe main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing
The technology of cooking falafel with high biological value for vegans
Full text linkThe article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for this population group are mostly deficient in biologically active substances. One way to solve this problem is to develop dishes for vegans using raw plant materials with a high content of biologically active substances. The chemical composition of flax seeds and blueberry extract is analysed in terms of using these products for vegan cuisine. The feasibility of using flax seeds and blueberry extract to increase the biological value of the falafel vegan dish was proven. The feasibility of replacing vegetable oil and a fraction of wheat flour to optimise the vitamin-mineral composition of falafel was determined. Based on the organoleptic evaluation of the control and test samples, the optimal ratio of falafel ingredients was established: 2.5% dry blueberry extract and 7.5% flax seeds per 100 g of the dish. The falafel chemical composition with the addition of flax seeds and blueberry extract was studied compared to the control sample. According to the research results, the technology of cooking falafel for vegans with an increased content of biologically active substances was developed. Based on the data obtained, it can be concluded that the developed dish will enrich vegan nutrition with deficient biologically active substances. The social effectiveness of the developed technology of cooking falafel is to expand the range of vegan dishes. The developed dish can be recommended for the nutrition of fasting people. It is advisable to use the technology developed to cook falafel in restaurants
Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread
Full text linkResearch on the nutritional content of wild plant fruits in Kazakhstan, including Hawthorn fruit (Crataegus laevigata), rosehip fruit (Rose canina L. variety), sea buckthorn fruit (Hippophae rhamnoides - Altai variety), and black chokeberry fruit (Aronia melanocarpa), has determined that these fruits possess a combination of properties essential for maintaining human health, attributed to the presence of bioactive substances (BAS) and other components. The technological process for obtaining extracts and concentrates from wild-growing raw material fruit has developed. The following extraction modes were proposed: ultrasonic wave frequency 40 kHz, extraction time 30 minutes, temperature 500С, and concentration of the obtained extracts was carried out by vacuum evaporation method, using IKA RV-10 apparatus at 40-50°С and pressure 800 mbar. Found that extracts and concentrates have a higher concentration of nutritional substances when compared to the fruits themselves. Thus, the vitamin C content in hawthorn fruits was 27.8 mg, while in the extract, it was 47.84 mg, and in the concentrate – 62.19 mg. The vitamin C content in rosehip fruits, extracts, and concentrates was 578.01 mg, 811.8 mg, and 1101.3 mg, respectively. The vitamin C content in sea buckthorn fruits, extracts, and concentrates was 285.05 mg, 518.8 mg, and 640.9 mg, respectively. The vitamin C content in black chokeberry fruits, extracts, and concentrates was 86.2 mg, 128.8 mg, and 160.5 mg, respectively. A similar increase was observed for the content of vitamin E and other components. Furthermore, the obtained concentrates meet the safety parameters required by regulatory documents. A technology for producing grain crispbread using the extrusion method has developed, incorporating whole grains, groats, flavouring additives, and concentrates derived from wild fruits such as hawthorn, rosehip, sea buckthorn, and black chokeberry into the recipe
Influence of stage lactation on quality and protein compositions of Kazakh mare milk and koumiss
Full text linkLimited studies have examined the effects of geography, climate, and lactation on mare's milk in Kazakhstan. The study aimed to assess the protein components and quality of mare's milk and koumiss from 24 mares in southern Kazakhstan. Milk samples were collected monthly between July and December 2023. The soluble protein fraction was analysed via SDS-PAGE. Casein fractions were examined using SDS-PAGE polyacrylamide electrophoresis. The results indicated the presence of α-, β-, and κ-caseins, along with whey proteins such as α-lactalbumin and β-lactoglobulin in the milk and fermented products. The milk contained 9.02% total solids, 1.62% protein and 1.22% casein on average. The mare milk fat content was 0.71% in Almaty, and in the Zhambyl region, it was significantly higher - 1.24%. The fermented koumiss products had a fat content of 1.22% in Almaty, while in Zhambyl, it was significantly higher at 1.94%. Similarly, the casein content in the Zhambyl region was 1.38%, compared to 0.81% in Almaty. The results indicate that different zones significantly affect mare's milk's fat and protein composition
Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
Full text linkBeverages based on sprouted cereals are an excellent basis for creating new types of functional foods, as they are rich in nutrients. Beverages made from sprouted grains aim to improve daily nutrition, prioritising food safety. The proper storage of these drinks depends on the processing techniques used, including chemical preservatives and the conditions under which they are stored. Thus, using a mathematical model, this study aimed to determine the optimal storage zone of functional beverages from sprouted raw materials with preservatives. The results of our study showed that the optimum storage temperature and citric acid content of wheat extract were 2.9% and +11°C; barley 2.4% and 18°C; triticale 2.2% and +11°C; sunflower 2.8% and +14°C; rapeseed 2.7% and +16°C; safflower 2.3% and +17°C; flax 2.6% and +17°C; soya 2.4% and +18°C; pea 2.3% and +18°C; chickpea 2.3% and +18°C, respectively. Overall, these outcomes theoretically support the processing of beverages from sprouted grains. Thus, for practical application, it is recommended to implement controlled storage environments with the recommended temperatures and ensure that citric acid is correctly dosed at the identified optimal levels to enhance the shelf life of beverages
Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals
Full text linkThe current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to determine and compare cooked pasta's shape preservation indicators (consumer properties), considering a certain time interval. Pasta needs five minutes to cook. These days, though, pasta manufacturers specify the required cooking time – eight, nine, ten, or eleven minutes – on their packages. The study's findings indicate that the safety of pasta containing "7.7% millet after 2 (hours) from the moment of cooking" and "with the addition of 7.7% millet after cooking" is negligible by 1-2 N; however, data from 4-24 N show a more notable difference in a comparable scenario. The experiments were conducted at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry", Moscow, Russian Federation. The corresponding data was obtained according to the results of the conducted studies
Enhancing food packaging with nanofillers: properties, applications, and innovations
Full text linkFood packaging is undergoing a revolutionary change because of nanotechnology. This paper examines the influence of nanofillers on improving food packaging materials. Due to their distinctive qualities, nanofillers like nanoparticles and nanocomposites change food product protection, preservation, and appearance. The advantages of nanofillers, which may be controlled in terms of mechanical, barrier, thermal, optical, and surface characteristics, are described in the article along with their definition. Systematic examination exposes the many functions of nanofillers, from maintaining food safety with antibacterial Nano silver to increasing shelf life with better barriers. They also support sustainability and clever packaging. Innovative applications for real-time food monitoring are investigated, along with case examples demonstrating their efficacy, including nanocomposite materials, nanosensors, and nanotags. The use of nanofillers is evaluated concerning safety, compliance, cost-effectiveness, and environmental impact. Future research trends that will influence food packaging are outlined. A critical step toward developing safer, more robust, and environmentally friendly packaging solutions is represented by nanofillers. This review is a valuable tool for anyone involved in food packaging since it provides information on disruptive technology transforming food packaging into an intelligent, environmentally friendly guardian of food quality and safety
Use of non-conventional raw materials in the production of gluten-free pasta – a review
Full text linkCurrently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value
А Formation of the biological value of beef protein depending on the age and breed of bulls
No full textThe article substantiates the expediency of assessing the content of essential amino acids in the samples obtained during the controlled slaughter of bulls for the protein of chicken eggs as an effective means of improving the quality of the management processes for producing biologically complete products. To ascertain the biological value of beef, samples of the longest back muscle were obtained from bulls of six domestic dairy breeds (Black-and-White, Red Steppe, and Angler dairy breeds and Simmental, Lebedyn, and Gray Ukrainian dairy breeds of combined productivity) at the ages of 3, 6, 9, 12, 15, 18, and 21 months. The experiments were conducted using the ion-exchange liquid column chromatography method on an automatic amino acid analyser (T-339 M) manufactured by Microtechna (Czech Republic). It has been demonstrated that the biological value of meat from bulls of the studied breeds is limited during ontogeny, primarily due to age-related factors. As bulls grow older and gain weight, their meat proteins exhibit increased biological value, approaching the reference index of chicken egg proteins. The first peak in the average values of the amino acid index in beef of bulls of 12 months of age (0.89%) was followed by a consistent decrease to 15 months (0.68%) and a repeated increase in values in animals of 21 months of age (0.83%). This is mainly due to the rise in the scores for methionine by 0.16%, isoleucine by 0.16%, histidine by 0.42%, arginine by 0.18%, and threonine by 0.20%. The increase in the biological value of the remaining amino acid scores in the age trend of changes did not exceed 0.15%. The identified patterns indicate the presence of additional reserves in the near-term scenario, which can be utilised to ensure the production of high-grade beef while optimising the age parameters of slaughtering bulls of different productivity directions