Potravinarstvo Slovak Journal of Food Sciences
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Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to determine their nutritional value and use in the food industry
Full text linkThis scientific work describes research, the purpose of which was to study the spectrum of nutrition and the composition of the food lump, as studies aimed at assessing specific weight (%) of essential nutrients (glycogen, proteins, and lipids) in particular organs and tissues of different size and mass groups of the hybrid of Silver carp and Bighead carp in ponds and reservoirs in different periods of the year. In 2018, and 2019, the juveniles of the hybrid of Silver carp and Bighead carp in ponds and reservoirs mainly consumed phytoplankton organisms (from 30 to 90% by mass), among which green, diatom, and euglena algae predominated by mass in the food group. Zooplankton occupied an insignificant place in fish nutrition (up to 5%), even though its quantity and biomass were sufficient in reservoirs. The hybrid of Silver carp and Bighead carp does not hurt zooplankton communities, so it can be included in the stocking volume of Silver carp. The feeding spectrum and rations of different groups of Silver carp and Bighead carp in ponds and reservoirs had a well-defined seasonal character related to the composition of feed objects. In all size and mass groups of the hybrid of silver and bighead carp from ponds and reservoirs in 2018, and 2019, mostly satisfactory values of general metabolism indicators were found – glycogen, proteins, and lipids in the liver, gills, and muscles of fish. The difference found in the availability of essential nutrients in the body of the studied fish indicates a change in the intensity and direction of their metabolic processes
Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits
Full text linkBiscuits are a popular and desirable snack food by consumers. Still, the quality of these products decreases during the storage process, so this study focuses on improving the wafer's quality and nutritional value and reducing their fragility by partially replacing wheat flour with soybean flour in the following proportions: 5% (T1), 10% (T2), 15% (T3), 20% (T4), and adding ammonium carbonate in different quantities. The sensory evaluation showed that the best wafer treatment was supported with 15% soy flour and 150 g of ammonium carbonate. At the same time, the mean for sensory evaluation is 8.80. Also, the results of the chemical analysis (protein, moisture, fat, carbohydrate, ash, fibre) texture and colour after direct manufacturing and after three months of storage. The result showed a significant increase in the percentage of protein and fat from 6.56±0.30 to 12.19 ± 0.35, 11.56±0.10 to 19.64±0.55, respectively the moisture content was higher in the control was 3.88±0.02 for wafer sample 2.47±0.13, while fibre was 1.93±0.15. The carbohydrates in the control sample were higher than in other treatments. Texture and colour were improved compared with the control. Commercial-batter biscuits with high nutritional value content and high-quality properties can be prepared by replacing wheat flour with 15% soy flour and adding 150 g of ammonium carbonate
Comparison of essential indicators related to the personal income tax burden in the EU countries
Full text linkAgriculture performs productive functions and is an essential provider of job opportunities. The labour force is one of the important factors affecting agricultural and food production. In general, the business environment affects, among other things, employers' and employees' personal income tax burden. Increasing the efficiency of business activity is inevitably associated with achieving the lowest possible costs. It can be concluded that labor and other personal costs represent, on average, 30-60% of the costs of the agricultural product. In general, taxation of individuals engaged in agriculture with personal income tax does not differ from taxation of individual's income in other sectors of the national economy. The paper focuses on assessing indicators related to the personal income tax burden in the EU countries for the years 2008-2020 based on the data from the Eurostat Tax Classification presented by descriptive characteristics. Achieved results are compared within the EU Member States and for particular countries with an EU-27 average. The West EU countries implement tax and fiscal policies compared to the East EU countries, which are not subject to significant changes in the tax system and thus ensure relatively stable tax revenues to public budgets regarding total taxes and employment income, including unchanged personal income tax rates. The East EU countries declare a lower tax burden of personal income tax. Still, due to the competitiveness of the countries, this burden is also being gradually reduced in the reviewed period in the case of the West EU countries, thus bringing closer unification of the tax policies. Slovakia achieved below-average values of all assessed indicators and at the same time high variability
Assessment of the physicochemical profile of gluten-free flour and pasta products
Full text linkThe production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significantly higher amounts of protein (11.9%), ash (1.54%), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour. Moreover, pasta made from buckwheat flour also showed higher protein 9.39%, Ca (28.80 mg/100g), Mg (48.28 mg/100g), Fe (2.28 mg/100g), Na (5.50 mg/100g), P (196.45 mg/100g) content. Also, amino acids, such as lysine, tyrosine, alanine, valine, etc., were elevated in buckwheat flour-based pasta. Taken together, these data hint that buckwheat has the potential to become a nutrient-rich GF paste ahead of corn and rice. However, further research is needed to determine the cooking qualities and consumer acceptability
The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe
Full text linkFish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar treatment with berry solutions instead of traditional preservatives. The purpose of this study is to determine the effect of berry solutions from lingonberry powder (Vaccinium vitis-idea) and buckthorn (Hippophae rhamnoides) on the nutritional, biological value and safety of walleye caviar through the use of wild plants as preservatives. Samples of the caviar of the common walleye Sander (Sander lucioperca) were selected as research objects. The results showed that experimental caviar samples treated with berry solutions showed differences (p>0.05) compared to the control sample with saline solution, this proves an increase in the nutritional value and safety of fish caviar. It is also shown that the use of berry solutions from cranberries (LS) and sea buckthorn (SBS) combined with salt is 35% more effective compared to the control sample containing only salt (S). This means that using berry solutions significantly improves the results compared to the traditional canning method. This effect may be due to the additional beneficial properties of berry extracts, such as antioxidant and antimicrobial activity, which contribute to better preservation of caviar quality and safety. It was found that using a berry solution from cranberry powder revealed the best result. Also, it was shown that the greatest value and composition was possessed by the LS sample, which more satisfied the daily requirement of vitamins A, E and B group in comparison with other samples (p>0.05), the content of vitamin A (0.016±0.014); vitamin B (0.24±0.16); vitamin E (2.89±0.04); vitamin PP (2.1±0.05). This is because treating pikeperch caviar with berry solutions increases the amount of water-soluble and fat-soluble vitamins.
Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts
Full text linkThis study investigates the development of a novel soft cottage cheese product enriched with collagen concentrate from poultry processing by-products and antioxidant-rich plant extracts for the adaptive nutrition of athletes. Collagen concentrate was obtained from chicken skin, bone tissue, and feet through enzymatic hydrolysis and freeze-drying. Antioxidant-rich extracts were prepared from sea buckthorn and cinnamon rosehip using ethanol extraction. The plant extract demonstrated high antioxidant potential, containing 1.98% phenolic compounds, 29.8 mg/100g vitamin A, 48.9 mg/100g vitamin E, and 756.4 mg/100g vitamin C. The antioxidant extract demonstrated significant immune-boosting effects in experimental rats by enhancing lymphocyte and T-cell counts. Various ratios of collagen concentrate and plant extract were tested in the cottage cheese product. Optimal water-holding capacity and effective viscosity were achieved with a 6:4 or 8:4 collagen-to-extract ratio, balancing collagen’s gelation properties with the antioxidant benefits. The addition of 8% dry collagen concentrate and 4% sea buckthorn and rosehip extract resulted in an enhanced nutritional profile, particularly through increased polyunsaturated fatty acids (Omega-3 and Omega-6), vitamins A, C, E, and essential minerals like calcium, phosphorus, and magnesium. Storage stability studies indicated optimal preservation of product structure at 0-2°C for up to 96 hours, maintaining a viscosity loss coefficient between 15.0-15.8%. This enhanced soft cottage cheese product demonstrates improved nutritional profiles and antioxidant properties while maintaining structural stability, making it a promising functional food for athletes and health-conscious consumers
The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles
Full text linkThe paper covers the peculiarities of the degree of meat shapes in the bulls of the Ukrainian meat breed, depending on the adipose tissue content under the skin and between the muscles. They were evaluated according to their productivity from 8 to 18, 21, and 23 months. Bulls with better development of meat shapes are characterized by fat deposition in the carcass and between the muscles earlier and more intensively. They have from 15.1 to 44.7% more fatty tissue in the carcass, including under the skin – from 3.8 to 44.1%. With a different degree of meat shapes, subcutaneous fat is deposited more than between muscles. The content of adipose tissue under the skin relative to its total amount in the body of animals tends to decrease by 6.5 points with age for a better degree of meat shapes, and on the contrary, to increase by 2.6 points for a worse degree. If the fat under the bull skin at 18 months in the best shapes is 72.1% of the fat in the carcass, and in the worst – 72.3%, then at 23 months, its amount decreases by 13.6 and 4.4 points, respectively. The fat between the muscles, on the contrary, increases from 27.9 and 27.7% by the same amounts, respectively. With a greater degree of meat shapes and subcutaneous fat thickness on the carcasses of 18-month-old bulls, intramuscular fat (marbling) content is lower by 75.0%. 18-month-old bulls with better-developed meat shapes have fat cuts off from the carcass by 15.2% more than animals with less developed shapes, 23 – by 11.3%. A large amount of produced waste in the body of animals in the best meat shape leads to excessive (from 0.9 to 14.5%) feed consumption (feed unit) for the increase in live weight. The subcutaneous fat content and the number of cuts off from 16 to 24 months positively correlate with the degree of meat shapes in bulls at 15 months and have correlation coefficients of 0.26 and 0.17, respectively
Preparation and examination of the quality of gingerbread made with composite flour and sugar beet
Full text linkThe production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample
Low calorie diets in the prevention and treatment of human diseases
Full text linkPhytochemicals affect metabolic changes as well as organ changes. With their effects, they can prevent diseases or, in the case of established disease, affect speeding up conventional treatment. Low-calorie diets and other restrictive diets are challenging to follow for an extended period. As a result, they are less popular than non-restrictive programs that instead encourage good eating habits. In our experiment, we dealt with the health problems of 8 probands with the following health problems: high blood sugar level, overweight, high blood cholesterol level, high blood pressure. Before and after the end of the restrictive diet, we determined changes in the organism. Blood sugar levels, body weight, changes in blood pressure, subjective expression of pain, physiological values in the blood (cholesterol, hemoglobin, white blood cells, glucose, urea, cholesterol, thyroid function and hormones (T3 – triiodothyronine, T4 – thyroxine)) and urine (urine pH, urine proteins, glucose, ketones, urobilinogen, blood in urine and hemoglobin) were determined. As for blood biochemical parameters, positive changes were observed in almost all probands, except for the decreased creatinine level. After completing the restrictive diet, the participants' blood pressure moved towards normal values (120/80). In addition, the participants' body weight decreased by an average of 3-4.5 kg, which led to a change in their BMI (Body Mass Index). During the entire 7-day period of the diet, most of the participants initially reported negative subjective experiences, but at the end of the restrictive diet, they generally felt good
The use of protein-carbohydrate composition of okara, chickpea flour and whey protein in the technology of minced meat cutlets
Full text linkKazakhstan's market for producing minced meat semi-finished products is not sufficiently developed. At the same time, the demand for products of the “economy” segment is growing. Providing balanced recipes for semi-finished meat products, with a rational combination of raw materials of animal and vegetable origin, is a significant problem. Chopped meat cutlets with high nutritional and low energy value have been developed, which are not inferior in functional and technological properties and sensory characteristics to traditional products. Pork and wheat bread were excluded from the recipes, with a replacement for lamb or broiler chicken meat in combination with a protein-carbohydrate composition (PCC) of the composition: soy minced okara – chickpea flour – whey protein concentrate (WPC 80) in a ratio of 9:5:10, at 1:3 hydration. The rational share of the introduction of PCC into the recipe of cutlets was 25% for minced beef – the meat of broiler chickens and 20% for minced beef – lamb. The studied samples of PCC, control minced meat with pork and bread, and two modified minced meat recipes for cutlets have similar values of the mass ratio of water fractions at three stages of dehydration during heat treatment. PCC particles are evenly distributed between the muscle fibers in minced meat. It has been shown that the developed PCC can serve as a substitute for minced meat not only in terms of the balance of the amino acid composition of the total protein but also in terms of the percentage of moisture with different forms of communication with the product, influencing the microstructure and consistency of raw semi-finished products of the combined composition, the consistency and juiciness of fried cutlets. According to the developed recipes, the mass fraction of protein in cutlets increased from 13.8 to 19.1-19.8%; fat decreased from 12.6 to 9.5-9.7%