Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction
The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)
Tutel'yan, V. A. (2010). Nauchnye osnovy zdorovogo pitaniya. Moscow: Panorama, 816.
Global strategy on diet, physical activity and health (2004). Fifty-seventh world health assembly. Geneva, 38–55. Available at: https://apps.who.int/gb/ebwha/pdf_files/WHA57/A57_R17-en.pdf
Kontseptsiya Derzhavnoi polityky v haluzi kharchuvannia naselennia Ukrainy (2003). Kharchovi dobavky, inhredienty, BADy: yikh vlastyvosti ta vykorystannia u vyrobnytstvi produktiv i napoiv: nauk. - prakt. konf.: zb. tez dop. Kyiv, 12–18.
Spirichev, V. B., Shatnyuk, L. N., Poznyakovskiy, V. M. (2005). Obogaschenie pischevyh produktov vitaminami i mineral'nymi veschestvami. Novosibirsk: Izd-vo SGU, 548.
Tutel'yan, V. A. (2004). Pitanie i zdorov'e. Pischevaya promyshlennost', 5, 6–7.
Pokrovskiy, V. I. et. al. (2002). Politika zdorovogo pitaniya. Federal'niy i regional'niy uroven'. Novosibirsk: Sib. univ., 258.
Pavlyuk, R., Pogarska, V., Kotuyk, T., Pogarskiy, A., Balabai, K. (2020). Development of nanotechnology for processing chickpeas into protein plant supplements and their use to obtain a new generation of confectionery. Eastern-European Journal of Enterprise Technologies, 6 (11 (108)), 27–36. doi: https://doi.org/10.15587/1729-4061.2020.217928
Patt, V. A., Stolyarova, L. F., Dudareva, T. A. (1980). Obogaschenie hleba gorohovoy mukoy uluchshennogo kachestva. Hlebopekarnaya i konditerskaya promyshlennost', 4, 29–31.
Izbash, Ye. O., Morhun, V. O., Mariniesku, N. H. (2010). Rozrobka parametriv pidhotovky zernovykh dobavok dlia vyrobnytstva molochno-roslynnykh produktiv. Naukovi pratsi ONAKhT. Ser.: Tekhnichni nauky, 2 (38), 265–268.
Shenderov, B. A., Truhanov, A. I. (2002). Produkty funktsional'nogo pitaniya: sovremennoe sostoyanie i perspektivy ih ispol'zovaniya v vosstanovitel'noy meditsine. Vestnik vosstanovitel'noy meditsiny, 1, 38–42.
Pavlyuk, R., Pogarska, V., Yurieva, O., Skripka, L., Abramova, T. (2016). Technology of healthy processed cheese products without melting salts with the use of freezing and non-fermentative catalysis. Eastern-European Journal of Enterprise Technologies, 5 (11 (83)), 51–61. doi: https://doi.org/10.15587/1729-4061.2016.81415
Pavlyuk, R., Pogarska, V., Timofeyeva, N., Bilenko, L., Stukonozhenko, T. (2016). Exploring the processes of cryomechanodestruction and mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements. Eastern-European Journal of Enterprise Technologies, 6 (11 (84)), 39–46. doi: https://doi.org/10.15587/1729-4061.2016.86968
Pavlyuk, R., Pogarskaya, V., Cherevko, O., Pavliuk, V., Radchenko, L., Dudnyk, E. et. al. (2018). Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits. Eastern-European Journal of Enterprise Technologies, 4 (11 (94)), 6–14. doi: https://doi.org/10.15587/1729-4061.2018.133819
Pavlyuk, R., Pogarskaya, V., Radchenko, L., Yurieva, O., Gasanova, A., Abramova, A., Kolomiets, T. (2015). The development of technology of nanoextracts and nanopowders from herbal spices for healthful products. Eastern-European Journal of Enterprise Technologies, 3 (10 (75)), 54–59. doi: https://doi.org/10.15587/1729-4061.2015.43323
Topolska, K., Filipiak-Florkiewicz, A., Florkiewicz, A., Cieslik, E. (2016). Fructan stability in strawberry sorbets in dependence on their source and the period of storage. European Food Research and Technology, 243 (4), 701–709. doi: https://doi.org/10.1007/s00217-016-2783-0
Clarke, C. (2015). The Science of Ice Cream. Royal Society of Chemistry, 527.
Ozdemir, C., Arslaner, A., Ozdemir, S., Allahyari, M. (2015). The production of ice cream using stevia as a sweetener. Journal of Food Science and Technology, 52 (11), 7545–7548. doi: https://doi.org/10.1007/s13197-015-1784-5
Sinha, N. K., H'yu, I. G. (2014). Nastol'naya kniga proizvoditelya i pererabotchika plodoovoschnoy produktsii. Sankt-Peterburg: Professiya, 896.
Stringer, M., Dennis, K. (2004). Ohlazhdennye i zamorozhennye produkty. Sankt-Peterburg: Professiya, 496.
Pavluk, R., Pogarskiy, A., Kaplun, H., Loseva, S. (2015). Developing the cryogenic freezing technology of chlorophyll-containing vegetables. Eastern-European Journal of Enterprise Technologies, 6 (10 (78)), 42–47. doi: https://doi.org/10.15587/1729-4061.2015.56111
Tuan Pham, Q. (2014). Freezing time formulas for foods with low moisture content, low freezing point and for cryogenic freezing. Journal of Food Engineering, 127, 85–92. doi: https://doi.org/10.1016/j.jfoodeng.2013.12.007
James, S. J., James, C. (2014). Chilling and Freezing. Food Safety Management, 481–510. doi: https://doi.org/10.1016/b978-0-12-381504-0.00020-2
The Effect of Storage Temperature on the Ascorbic Acid Content and Color of Frozen Broad Beans and Cauliflowers and Consumption of electrical Energy during Storage (2015). Gida. The Journal of Food, 11 (5). Available at: https://doaj.org/article/f6cf2689b10743ff95faa483fd8d6956
Evans, J. (2016). Emerging Refrigeration and Freezing Technologies for Food Preservation. Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies, 175–201. doi: https://doi.org/10.1016/b978-1-78242-447-5.00007-1
Espinoza Rodezno, L. A., Sundararajan, S., Solval, K. M., Chotiko, A., Li, J., Zhang, J. et. al. (2013). Cryogenic and air blast freezing techniques and their effect on the quality of catfish fillets. LWT - Food Science and Technology, 54 (2), 377–382. doi: https://doi.org/10.1016/j.lwt.2013.07.005
Tolstorebrov, I., Eikevik, T. M., Bantle, M. (2016). Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish. International Journal of Refrigeration, 63, 37–47. doi: https://doi.org/10.1016/j.ijrefrig.2015.11.003
Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S. et. al. (2017). Landmarks in the historical development of twenty first century food processing technologies. Food Research International, 97, 318–339. doi: https://doi.org/10.1016/j.foodres.2017.05.001
Min, K., Chen, K., Arora, R. (2014). Effect of short-term versus prolonged freezing on freeze–thaw injury and post-thaw recovery in spinach: Importance in laboratory freeze–thaw protocols. Environmental and Experimental Botany, 106, 124–131. doi: https://doi.org/10.1016/j.envexpbot.2014.01.009
Fennema, O. (1978). Cryogenic Freezing of Foods. Advances in Cryogenic Engineering, 712–720. doi: https://doi.org/10.1007/978-1-4613-4039-3_89
Copyright (c) 2021 Viktoriya Pogarskaya, Olga Yurieva, Aleksey Pogarskiy, Kateryna Balabai, Nadiya Maksymova
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.