根据营养、生物和生理价值对腰果、开心果和榛子进行比较,为开发新产品类型提供依据

A.A. Livinskiy, I.A. Timofeeva, A.S. Krasavin, A.S. Pavlovskiy, A.V. Lapin, E.D. Goryacheva
{"title":"根据营养、生物和生理价值对腰果、开心果和榛子进行比较,为开发新产品类型提供依据","authors":"A.A. Livinskiy, I.A. Timofeeva, A.S. Krasavin, A.S. Pavlovskiy, A.V. Lapin, E.D. Goryacheva","doi":"10.33920/igt-01-2312-01","DOIUrl":null,"url":null,"abstract":"Empirical studies of the chemical composition of nuts and systematization of the obtained data on cashew nuts, hazelnuts, and pistachios were carried out in order to develop new types of products. It has been shown that the fat fractions of cashew nuts, hazelnuts, and pistachios are comparable to oilseeds used for the extraction of vegetable oil. Cashew kernels have an SFA:MUFA:PUFA ratio of 1:3:1, pistachio kernels — 1:4.3:2.5, and hazelnut kernels — 1:10:1.8. PUFAs are represented by ω-6 fatty acids; there are no ω-3 fatty acids and trans isomers. In terms of protein content, nut kernels (cashews — 18 g, hazelnuts — about 16g, pistachios — 20 g) are not inferior to complete protein sources. The comparison of amino acid scores with the amino acid composition of the reference protein (FAO) has shown that the pistachio nut mass corresponds to a complete protein in amino acid composition, while cashews and hazelnuts have one limiting amino acid — lysine. The carbohydrate part of nuts is represented by dietary fi ber, starch, and sugars. A distinctive feature of pistachio nuts is their higher carbohydrate content (27.5 g), as well as the presence of maltose. Hazelnuts, pistachios, and cashews are high in dietary fiber. Introducing nuts into the diet of healthy people has demonstrated that each nut promotes the development of diff erent phyla of the microbiome.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"35 9","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparison of cashew nuts, pistachios, and hazelnuts according to nutritional, biological, and physiological values when justifying the development of new product types\",\"authors\":\"A.A. Livinskiy, I.A. Timofeeva, A.S. Krasavin, A.S. Pavlovskiy, A.V. Lapin, E.D. Goryacheva\",\"doi\":\"10.33920/igt-01-2312-01\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Empirical studies of the chemical composition of nuts and systematization of the obtained data on cashew nuts, hazelnuts, and pistachios were carried out in order to develop new types of products. It has been shown that the fat fractions of cashew nuts, hazelnuts, and pistachios are comparable to oilseeds used for the extraction of vegetable oil. Cashew kernels have an SFA:MUFA:PUFA ratio of 1:3:1, pistachio kernels — 1:4.3:2.5, and hazelnut kernels — 1:10:1.8. PUFAs are represented by ω-6 fatty acids; there are no ω-3 fatty acids and trans isomers. In terms of protein content, nut kernels (cashews — 18 g, hazelnuts — about 16g, pistachios — 20 g) are not inferior to complete protein sources. The comparison of amino acid scores with the amino acid composition of the reference protein (FAO) has shown that the pistachio nut mass corresponds to a complete protein in amino acid composition, while cashews and hazelnuts have one limiting amino acid — lysine. The carbohydrate part of nuts is represented by dietary fi ber, starch, and sugars. A distinctive feature of pistachio nuts is their higher carbohydrate content (27.5 g), as well as the presence of maltose. Hazelnuts, pistachios, and cashews are high in dietary fiber. Introducing nuts into the diet of healthy people has demonstrated that each nut promotes the development of diff erent phyla of the microbiome.\",\"PeriodicalId\":23158,\"journal\":{\"name\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"volume\":\"35 9\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-11-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.33920/igt-01-2312-01\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.33920/igt-01-2312-01","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

摘要

为了开发新型产品,对坚果的化学成分进行了经验研究,并对腰果、榛子和开心果的数据进行了系统化。研究表明,腰果、榛子和开心果的脂肪成分与用于提取植物油的油籽相当。腰果仁的 SFA:MUFA:PUFA 比例为 1:3:1,开心果仁为 1:4.3:2.5,榛子仁为 1:10:1.8。PUFA 以 ω-6 脂肪酸为代表,没有 ω-3 脂肪酸和反式异构体。就蛋白质含量而言,坚果核仁(腰果--18 克,榛子--约 16 克,开心果--20 克)并不逊色于完全蛋白质来源。氨基酸得分与参考蛋白质(粮农组织)氨基酸组成的比较表明,开心果的质量相当于氨基酸组成的完全蛋白质,而腰果和榛子只有一种限制性氨基酸--赖氨酸。坚果中的碳水化合物由膳食纤维、淀粉和糖构成。开心果的一个显著特点是碳水化合物含量较高(27.5 克),并且含有麦芽糖。榛子、开心果和腰果的膳食纤维含量较高。将坚果引入健康人的饮食中已证明,每种坚果都能促进微生物群不同系统的发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Comparison of cashew nuts, pistachios, and hazelnuts according to nutritional, biological, and physiological values when justifying the development of new product types
Empirical studies of the chemical composition of nuts and systematization of the obtained data on cashew nuts, hazelnuts, and pistachios were carried out in order to develop new types of products. It has been shown that the fat fractions of cashew nuts, hazelnuts, and pistachios are comparable to oilseeds used for the extraction of vegetable oil. Cashew kernels have an SFA:MUFA:PUFA ratio of 1:3:1, pistachio kernels — 1:4.3:2.5, and hazelnut kernels — 1:10:1.8. PUFAs are represented by ω-6 fatty acids; there are no ω-3 fatty acids and trans isomers. In terms of protein content, nut kernels (cashews — 18 g, hazelnuts — about 16g, pistachios — 20 g) are not inferior to complete protein sources. The comparison of amino acid scores with the amino acid composition of the reference protein (FAO) has shown that the pistachio nut mass corresponds to a complete protein in amino acid composition, while cashews and hazelnuts have one limiting amino acid — lysine. The carbohydrate part of nuts is represented by dietary fi ber, starch, and sugars. A distinctive feature of pistachio nuts is their higher carbohydrate content (27.5 g), as well as the presence of maltose. Hazelnuts, pistachios, and cashews are high in dietary fiber. Introducing nuts into the diet of healthy people has demonstrated that each nut promotes the development of diff erent phyla of the microbiome.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
Requirements for chocolate within the framework of technical regulation and standardization Range and assortment policy of Moscow retail chain stores in the “Low-Alcohol Drinks” category Development of methods for assessing the safety of specialized food products Assessing the quality of turkey meat pelmeni sold in Moscow retail chains Assortment policy of three retail chain stores in the “Russian Wines” subcategory
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1