Pub Date : 2023-01-30DOI: 10.20914/2310-1202-2023-1-48-53
V. N. Eremenko, O. V. Sinko, K. S. Ageeva
In the modern world, a person is obliged to solve various tasks related to his professional activity, family life and cultural development. In pursuit of success, he may forget about the need to maintain the health of his body. However, everyone realizes that he needs a healthy sleep, physical activity during the day and food that satisfies the need for a variety of substances. Our body is able to work smoothly and regulate all life processes only if we take care of it carefully. Taking care of health is a whole system of actions, performing which a person can contribute to improving the state of the body and preventing various diseases. An important aspect of a healthy lifestyle is nutrition, it must meet all the needs of the body in nutrients. Nutrition is the key to health, and currently an increasing number of people are realizing this, but in this article we are considering the category of 2nd year students. The rhythm of students' life is quite specific, this is explained by the presence of voluminous homework and course projects, stress during exams and high workload during the semester. All the difficulties of student life distract students' attention from what they eat. Moreover, in the modern world there is a problem associated with an excess of cheap, but inferior food, so often the diet of students is illiterate. To solve this problem, it is necessary to find out what students know about proper nutrition. In this article, the question of students' awareness of the principles of rational nutrition was analyzed and the survey data on students' nutrition were studied
{"title":"Principles of rational nutrition in a student's life","authors":"V. N. Eremenko, O. V. Sinko, K. S. Ageeva","doi":"10.20914/2310-1202-2023-1-48-53","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-48-53","url":null,"abstract":"In the modern world, a person is obliged to solve various tasks related to his professional activity, family life and cultural development. In pursuit of success, he may forget about the need to maintain the health of his body. However, everyone realizes that he needs a healthy sleep, physical activity during the day and food that satisfies the need for a variety of substances. Our body is able to work smoothly and regulate all life processes only if we take care of it carefully. Taking care of health is a whole system of actions, performing which a person can contribute to improving the state of the body and preventing various diseases. An important aspect of a healthy lifestyle is nutrition, it must meet all the needs of the body in nutrients. Nutrition is the key to health, and currently an increasing number of people are realizing this, but in this article we are considering the category of 2nd year students. The rhythm of students' life is quite specific, this is explained by the presence of voluminous homework and course projects, stress during exams and high workload during the semester. All the difficulties of student life distract students' attention from what they eat. Moreover, in the modern world there is a problem associated with an excess of cheap, but inferior food, so often the diet of students is illiterate. To solve this problem, it is necessary to find out what students know about proper nutrition. In this article, the question of students' awareness of the principles of rational nutrition was analyzed and the survey data on students' nutrition were studied","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135599756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-29DOI: 10.20914/2310-1202-2023-1-38-47
M. P. Novozhilov, V. A. Grohovskiy, Y. V. Shokina, M. M. Popov, I. N. Benzik, E. A. Kosareva
The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gelling properties and improve flavor characteristics of the broth. The formulation of fish-meat broth, which is the basis of the jelly, was developed and optimized with mathematical modeling and a fuzzy logic inference system. The peak value of the organoleptic assessment indicator was observed when the proportion of stingray cartilage in the dense part of the broth was 50% and the hydromodulus was equal to 2. The influence of gelling additives of plant and animal origin on the organoleptic characteristics and gel strength of fish jelly was described. The inexpediency of plant-derived structure formers (apple and citrus pectins, locust bean gum, NH-pectin, agar-agar of various dosages) usage were established. The most effective gelling additive was found to be a beef gelatin (220 bloom) at a dose of 5%, which provided the best organoleptic and physical properties of the gelled culinary product. Recipes were developed and samples of a gelled culinary product were made with the usage of valuable stingray meat, as well as secondary food raw materials and pickled vegetables. The optimal formulation, chemical composition and nutritional value of the new type of fish-meat gelled culinary product were determined.
{"title":"Development of the culinary product recipe based on secondary food raw materials","authors":"M. P. Novozhilov, V. A. Grohovskiy, Y. V. Shokina, M. M. Popov, I. N. Benzik, E. A. Kosareva","doi":"10.20914/2310-1202-2023-1-38-47","DOIUrl":"https://doi.org/10.20914/2310-1202-2023-1-38-47","url":null,"abstract":"The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gelling properties and improve flavor characteristics of the broth. The formulation of fish-meat broth, which is the basis of the jelly, was developed and optimized with mathematical modeling and a fuzzy logic inference system. The peak value of the organoleptic assessment indicator was observed when the proportion of stingray cartilage in the dense part of the broth was 50% and the hydromodulus was equal to 2. The influence of gelling additives of plant and animal origin on the organoleptic characteristics and gel strength of fish jelly was described. The inexpediency of plant-derived structure formers (apple and citrus pectins, locust bean gum, NH-pectin, agar-agar of various dosages) usage were established. The most effective gelling additive was found to be a beef gelatin (220 bloom) at a dose of 5%, which provided the best organoleptic and physical properties of the gelled culinary product. Recipes were developed and samples of a gelled culinary product were made with the usage of valuable stingray meat, as well as secondary food raw materials and pickled vegetables. The optimal formulation, chemical composition and nutritional value of the new type of fish-meat gelled culinary product were determined.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135653888","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-16DOI: 10.20914/2310-1202-2022-4-80-88
E. E. Vorobeva, V. I. Minina, O. A. Soboleva, I. S. Milentyeva, O. A. Neverova
Non-communicable diseases often occur due to an unbalanced diet. Cardiovascular diseases that develop due to oxidative stress are in the first place in mortality. To reduce the risk of diseases of the cardiovascular system, geroprotectors are used, in large quantities contained in vegetables. Natural substances of this type include ascorbic acid and chlorophyll, which have antioxidant activity and are part of broccoli cabbage. These substances contribute to the prevention of cardiovascular diseases. Diseases of the gastrointestinal tract also occur due to malnutrition (leads to a decrease in the amount of beneficial intestinal microflora). Eating cottage cheese and products based on it helps to replenish the necessary amount of natural intestinal microflora, due to fermented milk bacteria. The purpose of the work is to develop a functional curd product with the addition of mashed broccoli. During the study, it was found that the titrated acidity of the curd mass with broccoli puree was 113.0 ° T, the mass fraction of moisture, sucrose, protein and fat – 40,5 %, 10,8 %, 15,7 %, 4,2 %, accordingly, the energy value of 100 g of the product is 110 kcal. The number of lactic acid bacteria is 13×106 CFU/g. Conditionally pathogenic microorganisms were not detected during the study. The antioxidant activity of the curd mass with broccoli was 55.02%, which is 30.55% more than that of the curd mass without additives. The amount of chlorophyll was 24.36 mg/100g of the product. Due to the introduction of broccoli into the curd mass, the content of B1 increased by 1.45 mg/100g of the product; B3 – 1.69 mg/100g of the product; B6 – 0.01 mg/100g of the product; C – 102.8 mg/100g of the product. Thus, the developed curd mass with broccoli is a functional food product for the prevention of diseases of the cardiovascular system and gastrointestinal tract.
{"title":"Creation of a functional curd product with the addition of non-traditional raw materials","authors":"E. E. Vorobeva, V. I. Minina, O. A. Soboleva, I. S. Milentyeva, O. A. Neverova","doi":"10.20914/2310-1202-2022-4-80-88","DOIUrl":"https://doi.org/10.20914/2310-1202-2022-4-80-88","url":null,"abstract":"Non-communicable diseases often occur due to an unbalanced diet. Cardiovascular diseases that develop due to oxidative stress are in the first place in mortality. To reduce the risk of diseases of the cardiovascular system, geroprotectors are used, in large quantities contained in vegetables. Natural substances of this type include ascorbic acid and chlorophyll, which have antioxidant activity and are part of broccoli cabbage. These substances contribute to the prevention of cardiovascular diseases. Diseases of the gastrointestinal tract also occur due to malnutrition (leads to a decrease in the amount of beneficial intestinal microflora). Eating cottage cheese and products based on it helps to replenish the necessary amount of natural intestinal microflora, due to fermented milk bacteria. The purpose of the work is to develop a functional curd product with the addition of mashed broccoli. During the study, it was found that the titrated acidity of the curd mass with broccoli puree was 113.0 ° T, the mass fraction of moisture, sucrose, protein and fat – 40,5 %, 10,8 %, 15,7 %, 4,2 %, accordingly, the energy value of 100 g of the product is 110 kcal. The number of lactic acid bacteria is 13×106 CFU/g. Conditionally pathogenic microorganisms were not detected during the study. The antioxidant activity of the curd mass with broccoli was 55.02%, which is 30.55% more than that of the curd mass without additives. The amount of chlorophyll was 24.36 mg/100g of the product. Due to the introduction of broccoli into the curd mass, the content of B1 increased by 1.45 mg/100g of the product; B3 – 1.69 mg/100g of the product; B6 – 0.01 mg/100g of the product; C – 102.8 mg/100g of the product. Thus, the developed curd mass with broccoli is a functional food product for the prevention of diseases of the cardiovascular system and gastrointestinal tract.","PeriodicalId":31207,"journal":{"name":"Vestnik Voronezskogo Gosudarstvennogo Universiteta Inzenernyh Tehnologij","volume":"53 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135693820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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