Correction of the carbohydrate composition of specific foods
https://doi.org/10.20914/2310-1202-2017-1-138-144
Abstract
The development of modern society and the rapid pace of life, in the last few years have significantly changed people's attitude to their own health. Promotion of healthy lifestyles has shaped consumers interest in balanced nutrition. The modern man is a new approach to the selection of products. The development and change of modern food market puts producers the task of finding new technological and product solutions, one of which is the establishment deliveries of the new generation of “functional foods” and products of “special purpose”. The development and change of modern food market are forced to pay attention to some aspects of strategic development. Development strategy needs to be innovative. The outcome of the innovation process is the creation of a competitive product, which is a product of the process. In the food industry such an innovative process is the creation and production of products of functional and specialized purpose. Today's realities dictate the need for an innovative approach not only to the technology of food production, but also to search for new approaches in the promotion of goods for the consumer market. Enterprises committed to the production of natural food functional products and therefore are committed to using natural plant materials and derived functional food ingredients. Considered range innovation new functional ingredients for food industry enterprises engaged in the production of enriched and specialized products (phospholipids, inulin, erythritol, maltodextrin, isomaltulose, pea fiber, pea protein, pea protein isolate), as well as their impact on the human body. Special attention is paid to phospholipids, as they belong to the group of essential substances, which are indispensable for a person and enter the body solely through food. Therefore, the introduction into the human diet products with functional ingredients is an important element of nutrition of the population.
About the Authors
L. E. Glagoleva
Voronezh state university of engineering technologies
doctor of technical sciences, professor, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
doctor of technical sciences, professor, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
O. V. Ivanova
Voronezh state university of engineering technologies
graduate student, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
graduate student, tourism and hotel business department, Saссo and Vancetti St., 72 Voronezh, 394036, Russia
References
1. Rodionova A.V. Analysis of the functional drinks market in Russia and its extension courses. Nauchny zhurnal universiteta ITMO. Seriya process I apparaty pishchevyh proizvodstv [Scientific journal of ITMO University. The series Processes and Equipment for Food Production]. 2014, no.1, pp. 22. (in Russian).
2. Barybina L.I., Oboturova N.P., Kozhevnikova O.N., Kulikova V.V. et al. Inulin: effectiveness of using as a recipe ingredient in the technology of low-fat meat products. Materialy mezhdunarodnoy nauchno-practicheskoy konferencii, posvyashcennoy pamyati Vasiliya Matveevicha Gorbatova [Materials of the International theoretical and practical conference, dedicated to the memory of Vasily Matveevich Gorbatov] 2015, no. 1, pp. 61–63 (in Russian).
3. Krasilnikov V.N. Problems of innovative processes in functional food product and special purpose. Marerialy VII Rossiskogo foruma ‘Zdorovoe pitanie s rozhdeniya: medicina, obrazovanie, pishcevye technologii’ [Materials VII Russian forum «Healthy eating from birth: medicine, education, food technology», St. Petersburg, 9–10 November, 2013] 2013, pp. 32–46 (in Russian).
4. Strupan O.A., Strupan E.A., Yabrova E.C. The use of dyes from wild medicinal plant, growing in Krasnoyarsk region. Electronny sbornik materialov mezhdunarodnoy konferencii studentov, aspirantov I molodyh uchenyh’Prospekt Svobodny-2015’ posvyashcennoy k 70-letiyu Velikoy pobedy [Electronic сollection materials of the International conference of students, postgraduates and young scientists «Prospect svobodny-2015» dedicated to the 70th anniversary of the great victory, Krasnoyarsk 15–25 April, 2015] 2015, pp. 39–40. Available at: http://elib.sfukras.ru/bitstream/handle/2311/21241/innovacionnye_tehnologii_v_industrii_pitaniya.pdf? sequence=1 (in Russian).
5. Lebourd P. Essential phospholipids lecithins and fractionated for the production of functional foods and bioactive food Supplement. Masla I zhiry [Оils and fats] 2016, no 3, pp. 62–64 (in Russian).
6. Belina N.N., Gerasimenko E.O., Butina E.A., Voroncova O.C. et al. Development of technology for obtaining modified lecithin. Politematicheski setevoi elektronnyi zhurnal Kubanskogo agrarnogo universiteta [Polythematic online scientific journal of Kuban State Agrarian University] 2013, no 91, pp. 802–811 (in Russian).
7. Glagoleva L.E., Ivanova O.V. Innovative ingredients in the diet for companies. Special purpose. Economika. Innovacii. Upravlenie kachestvom [Economy. Innovations. Quality Management] 2015, no 2, pp. 125–128 (in Russian).
8. Morgunova E.M., Pavlovskaya L.M., Gapeeva L.A. The possibility of using inulin in the production technology of fruit and vegetable canned food. Pishcevaya promyshlennost: nauka I technologii [Food industry: science and technology] 2015, no. 3, pp. 71–76 (in Russian).
9. Averyanova E.V., Shkolnikova M.N. Functional food ingredients of plant background. Materialy mezhdunarodnoy nauchno-prakticheskoy konferencii ‘Boitechnologiya I obshcestvo v XXI veke [Materials of the International theoretical and practical conference «Biotechnology and society in the XXI century», Barnaul, 15–18 September, 2015] 2015, pp. 98–101 (in Russian).
10. Glagoleva L.E., Ivanova O.V. The phospholipid-containing composition in the technology of production of semi-finished products on the curd basis. Materialy LIII otchotnoy nauchnoy konferenci prepodavateley I nauchnyh sotrudnikov VGUIT za 2014 god, posczshcennoy 85-letiyu VGUIT [Materials LIII reporting scientific conference of teachers and researchers VSUET 2014, dedicated to the 85th anniversary of VSUET, Voronezh, 2015] 2015, vol. 3, pp. 163 (in Russian).
11. Davies S.S., Guo L. Lipid peroxidation generates biologically active phospholipids including oxidatively N-modified phospholipid. [Chemistry and physics of lipids] 2014, vol. 181, pp. 1-33.
12. Baran N., Singh V.K., Pal K. Pramanik K. et al. Development and characterization of soy lecithin and palm oil based organogels. [Polymer plastics technology and engineering] 2014, no 9, vol.53, pp 865-879.
13. Mantovani R.A., Cunha R.L., Cavallieri A.L.F., Netto F.M. Stability and in vitro digestibility of emulsions containing lecithin and whey proteins. [Food and function] 2013, no 9, vol. 4, pp. 1322-1331.
14. Barac M.B., Pesic M.B., Stanojevic S.P., Kostic A.Z. et al. Techno – functional properties of pea (pisum sativum) protein isolates –a review. [Acta periodica technologica] 2015, vol. 46, pp. 1-18.
15. O’Sullivan J., Beevers J., Park M., Greenwood R. et al. Comparative assessment of the effect of ultrasound treatment on protein functionality pre- and post – emulsification. [Colloidos and surfaces A: physicochemical and engineering aspects] 2015, vol. 484, pp. 89-98.
Review
For citations:
Glagoleva L.E., Ivanova O.V. Correction of the carbohydrate composition of specific foods. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):138-144. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-138-144
Views:
782
Email this article 
Post a Comment 
