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The aim of the research is to investigate the efficiency of producing blanched apple chips utilizing an innovative technology, namely sublimation drying. Apples of the "Aport Almaty" variety were stored at a temperature of 4°C prior to processing. They were peeled, seeded, sliced into segments of specific thickness, and subjected to drying in a drying chamber at temperatures of 45, 50, and 60°C. Following drying, the samples were analyzed for antioxidant content, phenolics, minerals, and vitamins. For comparative analysis, methods such as sublimation drying, conventional drying, and low‐temperature drying were also employed. Atomic absorption spectroscopy and high‐performance liquid chromatography methods are employed for the analysis of the mineral and vitamin composition. Each group consists of 30 samples. Analysis of variance revealed statistically significant differences in antioxidants (F(3, 116) = 12.48, p <.001), water activity (F(3, 116) = 7.22, p <.01), and phenols (F(3, 116) = 9.85, p <.001) among the drying methods. Sublimation drying demonstrated higher levels of antioxidants and phenols (p <.05). At 45°C, sublimation drying resulted in higher levels of antioxidants (p <.05) and vitamin C, as well as low water activity (p <.05). Dry mass significantly correlated with storage stability (r = −0.75, p <.05). Sublimation drying exhibited superiority in moisture loss (F > 24.17, p <.001). The correlation coefficient between dry mass and moisture content was −0.82 (p <.01). Blanching improved antioxidant activity (75% vs. 65%) and color preservation. Practical applications: Our study deepened the understanding of sublimation drying processes in apple chip production by determining optimal conditions for achieving high product quality. The obtained results provide valuable recommendations for practical application in the food industry, including optimal temperature regimes and the use of blanching to enhance chip quality. The universality of our study results supports their applicability in various sectors of the food industry that involve the drying of fruits and vegetables. Sublimation drying with blanching demonstrated high effectiveness in preserving the biochemical characteristics of the product, extending shelf life, and enhancing organoleptic properties. [ABSTRACT FROM AUTHOR]

This study assessed the effect of the steamed and boiling cooking methods on the vitamin content of six staple green vegetables in Nigeria. Vitamin levels in fresh, steamed and boiled leafy vegetables were determined using spectrophotometric and titrimetric methods. The results of vitamin analysis showed that fresh vegetable of Amaranthus hybridus contained the largest amount of ascorbic acid, thiamin and niacin (358.40 mg/100 g, 0.09 mg/100 g and 0.08 mg/100 g), while Talinum triangulare had the highest level of riboflavin (0.18 mg/100 g). The steamed Amaranthus hybridus contained the highest levels of ascorbic acid, thiamin and niacin (322.56 mg/100 g, 0.08 mg/100 g and 0.73 mg/100 g), while steamed leaves of Talinum triangulare had the highest quantity of riboflavin (0.16 mg/100 g). The boiled Amaranthus hybridus had the highest amount of ascorbic acid, thiamin and niacin (197.12 mg/100 g, 0.05 mg/100 g and 0.41 mg/100 g), whereas the boiled Talinum triangulare had the highest level of riboflavin (0.09 mg/100 g). The percentage of vitamin loss in steamed leafy vegetables varies from 9 to 11 %, 9 to 17 %, 9 to 13 % and 9 to 12 % in ascorbic acid, thiamin, riboflavin and niacin respectively. Almost 50 % of the essential vitamins were lost in boiled leafy vegetables. The results revealed that vegetables could be improved source of some important vitamins that can help humans meet their nutritional needs.

This study assessed the effect of the steamed and boiling cooking methods on the vitamin content of six staple green vegetables in Nigeria. Vitamin levels in fresh, steamed and boiled leafy vegetables were determined using spectrophotometric and titrimetric methods. The results of vitamin analysis showed that fresh vegetable of Amaranthus hybridus contained the largest amount of ascorbic acid, thiamin and niacin (358.40 mg/100 g, 0.09 mg/100 g and 0.08 mg/100 g), while Talinum triangulare had the highest level of riboflavin (0.18 mg/100 g). The steamed Amaranthus hybridus contained the highest levels of ascorbic acid, thiamin and niacin (322.56 mg/100 g, 0.08 mg/100 g and 0.73 mg/100 g), while steamed leaves of Talinum triangulare had the highest quantity of riboflavin (0.16 mg/100 g). The boiled Amaranthus hybridus had the highest amount of ascorbic acid, thiamin and niacin (197.12 mg/100 g, 0.05 mg/100 g and 0.41 mg/100 g), whereas the boiled Talinum triangulare had the highest level of riboflavin (0.09 mg/100 g). The percentage of vitamin loss in steamed leafy vegetables varies from 9 to 11 %, 9 to 17 %, 9 to 13 % and 9 to 12 % in ascorbic acid, thiamin, riboflavin and niacin respectively. Almost 50 % of the essential vitamins were lost in boiled leafy vegetables. The results revealed that vegetables could be improved source of some important vitamins that can help humans meet their nutritional needs. [ABSTRACT FROM AUTHOR]

Wild plants supply food and shelter to several organisms; they also act as important sources of many nutrients and pharmaceutical agents for mankind. These plants are widely used in traditional medicinal systems and folk medicines. The present study analyzed the nutritional and proximate composition of various compounds in selected wild plants available in the UAE, viz., Chenopodium murale L., Dipterygium glaucum Decne., Heliotropium digynum Asch. ex C.Chr., Heliotropium kotschyi Gürke., Salsola imbricata Forssk., Tribulus pentandrus Forssk., Zygophyllum qatarense Hadidi. The predominant amino acids detected in the plants were glycine, threonine, histidine, cysteine, proline, serine, and tyrosine; the highest quantities were observed in H. digynum and T. pentandrus. The major fatty acids present were long-chain saturated fatty acids; however, lauric acid was only present in S. imbricata. The presence of essential fatty acids such as oleic acid, α-Linoleic acid, and linolenic acid was observed in H. digynum, S. imbricata, and H. kotschyi. These plants also exhibited higher content of nutrients such as carbohydrates, proteins, fats, ash, and fiber. The predominant vitamins in the plants were vitamin B complex and vitamin C. C. murale had higher vitamin A, whereas vitamin B complex was seen in T. pentandrus and D. glaucum. The phosphorus and zinc content were high in T. pentandrus; the nitrogen, calcium, and potassium contents were high in H. digynum, and D. glaucum. Overall, these plants, especially H. digynum and T. pentandrus contain high amounts of nutritionally active compounds and important antioxidants including trace elements and vitamins. The results from the experiment provide an understanding of the nutritional composition of these desert plant species and can be better utilized as important agents for pharmacological drug discovery, food, and sustainable livestock production in the desert ecosystem. [ABSTRACT FROM AUTHOR]

The object of research reported in this paper is grain and leguminous crops of Republic of Kazakhstan. Grains and leguminous crops, as well as products that are made from them, are of great importance in human nutrition because they are sources of protein, fat, carbohydrates, some vitamins, and macro and microelements. They contain plant fibers, as well as a number of biologically active substances necessary for the normal functioning of the entire human body. At the same time, modern technologies for processing and manufacturing products from cereals are associated with significant losses of nutrients embedded in them by nature when producing refined products. The problem that needs to be solved is to study the impact exerted on grain crops by various processing techniques and to propose the most optimal ones that make it possible to maximally preserve the nutrients of grain raw materials laid down by nature. A comparative study of the following grain processing techniques was carried out: micronization, extrusion, germination, and fine grinding. Processing modes have been proposed, which could significantly reduce the loss of useful substances of the grain. The chemical and vitamin composition of processed products has been studied. It was established that fine grinding and extrusion processing are the most acceptable because they allowed the use of grain without separating the shells containing the main nutrients of the grain. The suggested processing modes contribute to the production of grain bases and additives with the most optimal vitamin-mineral formulation. This study's results contributed to a better understanding of the impact of the examined techniques for processing grains and legumes on the vitamin-mineral complex of the resulting products. Grain processing modes can be recommended for practical application. [ABSTRACT FROM AUTHOR]

The article presents the technology of production of protein-vegetable additives, technology of meat and vegetable pate.In the meat pate, the nutritional and biological value was studied, which was compared with the control sample.Analysis of experimental data shows that the number of essential amino acids in the paste "Damdi" increases compared to the control sample, the amount of valine to 0.4 g, isoleucine to 0.3, leucine to 0.2, lysine to 0.6, metonine to 0.067, threonine to 0.267, tryptophan to 0.031, phenylalanine to 0.15.The content of the main food nutrients in the pate "Damdi" (proteins, fats, carbohydrates, ash) also exceeded the control sample, which indicates its high nutritional value.

Wild plants supply food and shelter to several organisms; they also act as important sources of many nutrients and pharmaceutical agents for mankind. These plants are widely used in traditional medicinal systems and folk medicines. The present study analyzed the nutritional and proximate composition of various compounds in selected wild plants available in the UAE, viz., Chenopodium murale L., Dipterygium glaucum Decne., Heliotropium digynum Asch. ex C.Chr., Heliotropium kotschyi Gürke., Salsola imbricata Forssk., Tribulus pentandrus Forssk., Zygophyllum qatarense Hadidi. The predominant amino acids detected in the plants were glycine, threonine, histidine, cysteine, proline, serine, and tyrosine; the highest quantities were observed in H. digynum and T. pentandrus. The major fatty acids present were long-chain saturated fatty acids; however, lauric acid was only present in S. imbricata. The presence of essential fatty acids such as oleic acid, α-Linoleic acid, and linolenic acid was observed in H. digynum, S. imbricata, and H. kotschyi. These plants also exhibited higher content of nutrients such as carbohydrates, proteins, fats, ash, and fiber. The predominant vitamins in the plants were vitamin B complex and vitamin C. C. murale had higher vitamin A, whereas vitamin B complex was seen in T. pentandrus and D. glaucum. The phosphorus and zinc content were high in T. pentandrus; the nitrogen, calcium, and potassium contents were high in H. digynum, and D. glaucum. Overall, these plants, especially H. digynum and T. pentandrus contain high amounts of nutritionally active compounds and important antioxidants including trace elements and vitamins. The results from the experiment provide an understanding of the nutritional composition of these desert plant species and can be better utilized as important agents for pharmacological drug discovery, food, and sustainable livestock production in the desert ecosystem.

In order to improve the mineral, vitamin composition, and nutritional value of flour confectionery products, new recipes for the “Flori” and “Janet” cookies baked from organic raw materials have been devised. Fully organic raw materials are used in the formulations of both products. The composition of cookies includes spelt flour, cornflour, coconut sugar, butter, dry coconut milk, sea buckthorn oil, hemp oil, lemon balm powder. The organoleptic assessment of cookies was conducted according to a 50-point scale developed by the authors of this paper. The developed samples ranked high on the tasting score: “Flori” (48.12) and “Janet” (49.25). The fat content was decreased in both samples; in the “Flori” sample ‒ by 0.9 g/100 g, and in the “Janet” sample ‒ by 1.2 g/100 g. The protein content increased in the samples, especially in the «Flori» cookies ‒ by 2.3 g/100 g. The «Janet» cookie sample demonstrated the lowest energy value of 380.50 kcal/100 g. The samples were distinguished by the low content of mercury, cadmium, and arsenic. The content of all mineral elements except for sodium increased in the developed biscuits. The potassium content increased by 2.34 times in the “Flori” biscuits and by 2.29 times in the “Janet” biscuits. The calcium content in the “Flori” cookies increased by 3.13 times, in the “Janet” cookies ‒ by 3.64 times. The content of manganese in both samples increased noticeably. Consuming the developed organic cookies makes it possible to increase the level of meeting the human body’s requirements for macro- and microelements. The Ishikawa method was used to identify the main factors affecting the safety of cookies. A flowchart of cookie production was drawn up; the critical points were identified. These include the acceptance inspection of raw materials, heat treatment. The data obtained can be used by the confectionery industry to expand the range of organic products. [ABSTRACT FROM AUTHOR]

12 samples of carrot were analyzed for biochemical components in roots. 5 genotypes with high content of vitamin C, β-carotene, and total sugar were selected as genetic sources of high biochemical components.

This study aimed to determine total phenolic content (TPC), total antioxidant activity (TAA), antioxidant vitamin composition (A, C, and E) of pomegranate fruit. In addition, two edible parts of pomegranate juice, pomegranate seed, and combination of them were compared based on antioxidant properties. TPC was determined by using Folin-Ciocalteu (FC) method based on colorimetric reduction. Ferric reduction ability power (FRAP assay) was used to test the antioxidant activity. Vitamin assessments were conducted by using high performance liquid chromatography (HPLC). Results for antioxidant vitamin composition in pomegranate juice (PJ) showed that the concentration of vitamin A was 22.8 ± 0.69 μg/100 g, vitamin C was 57.8 ± 0.59 mg/100 g, and vitamin E was 0.07 ± 0.01 mg/100 g. Besides, TPC in PJ, pomegranate seed (PS), and pomegranate seed-juice (PSJ) was 2502 ± 54, 165 ± 49, and 2696 ± 49 mg GAE/L, and TAA was 32 ± 5.1, 20 ± 2.8, and 47 ± 5.5 mmol/L respectively. This study revealed that PSJ contained high level of phenolic compounds, antioxidant activity, and vitamin C. In addition, TPC was as main contributor to antioxidant activities, and positively correlated with TAA (r² = 0.91, p<0.05). Therefore, combination of pomegranate seed and juice may become an alternative and potential source of natural antioxidant. [ABSTRACT FROM AUTHOR]