Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products
This article is devoted to the study of the possibility of using domestic vegetable crops of the Cruciferous family (white cabbage, cauliflower, broccoli, kohlrabi, Brussels sprouts, red cabbage, Savoy cabbage, Chinese cabbage and turnip) as a source of essential food components based on the results...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2024-01-01
|
| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/60/bioconf_AgriculturalScience2024_01029.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850174802302599168 |
|---|---|
| author | Peysakhov Mark Dunchenko Nina Yankovskaya Valentina |
| author_facet | Peysakhov Mark Dunchenko Nina Yankovskaya Valentina |
| author_sort | Peysakhov Mark |
| collection | DOAJ |
| description | This article is devoted to the study of the possibility of using domestic vegetable crops of the Cruciferous family (white cabbage, cauliflower, broccoli, kohlrabi, Brussels sprouts, red cabbage, Savoy cabbage, Chinese cabbage and turnip) as a source of essential food components based on the results of analysis of the nutrient composition. New data were obtained on the content of basic nutrients, water- and fat- soluble vitamins, micro- and macroelements and amino acids in samples of vegetable crops of the Cruciferous family. It was found that the highest content of protein and carbohydrates was observed in samples of Brussels sprouts (3.4 and 3.4%), broccoli (2.8 and 8.9%) and cauliflower (1.9 and 4.9%). It was found that the largest amount of vitamins is contained in Brussels sprouts and broccoli. According to the results of the amino acid composition of broccoli samples, it is distinguished by a variety of essential and non-essential amino acids with increased content in accordance with daily consumption standards: methionine 0.04 (2.1%), cystine 0.03 (1.6%), phenylalanine 0.12 (2.7%), aspartic 0.33 (2.7%), glutamine 0.4 (4.0%); glycine 0.09 (2.5%), serine 0.12 (1.5%). The research results obtained show the possibility of increasing the nutritional value of dairy products by adding cruciferous vegetables to expand the range of dairy products enriched with functional food ingredients. In particular, the choice of broccoli and Brussels sprouts for designing technology and modeling the composition of new dairy products with functional ingredients was scientifically justified. The data obtained allow us to consider vegetable products of the Russian agro- industrial complex as raw materials rich in essential food ingredients when creating new competitive dairy products. |
| format | Article |
| id | doaj-art-f8a8bb4f80c446be9b2e4806f3a2b70f |
| institution | OA Journals |
| issn | 2117-4458 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj-art-f8a8bb4f80c446be9b2e4806f3a2b70f2025-08-20T02:19:34ZengEDP SciencesBIO Web of Conferences2117-44582024-01-011410102910.1051/bioconf/202414101029bioconf_AgriculturalScience2024_01029Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy productsPeysakhov Mark0Dunchenko Nina1Yankovskaya Valentina2Russian State Agrarian University – Moscow Timiryazev Agricultural AcademyRussian State Agrarian University – Moscow Timiryazev Agricultural AcademyRussian State Agrarian University – Moscow Timiryazev Agricultural AcademyThis article is devoted to the study of the possibility of using domestic vegetable crops of the Cruciferous family (white cabbage, cauliflower, broccoli, kohlrabi, Brussels sprouts, red cabbage, Savoy cabbage, Chinese cabbage and turnip) as a source of essential food components based on the results of analysis of the nutrient composition. New data were obtained on the content of basic nutrients, water- and fat- soluble vitamins, micro- and macroelements and amino acids in samples of vegetable crops of the Cruciferous family. It was found that the highest content of protein and carbohydrates was observed in samples of Brussels sprouts (3.4 and 3.4%), broccoli (2.8 and 8.9%) and cauliflower (1.9 and 4.9%). It was found that the largest amount of vitamins is contained in Brussels sprouts and broccoli. According to the results of the amino acid composition of broccoli samples, it is distinguished by a variety of essential and non-essential amino acids with increased content in accordance with daily consumption standards: methionine 0.04 (2.1%), cystine 0.03 (1.6%), phenylalanine 0.12 (2.7%), aspartic 0.33 (2.7%), glutamine 0.4 (4.0%); glycine 0.09 (2.5%), serine 0.12 (1.5%). The research results obtained show the possibility of increasing the nutritional value of dairy products by adding cruciferous vegetables to expand the range of dairy products enriched with functional food ingredients. In particular, the choice of broccoli and Brussels sprouts for designing technology and modeling the composition of new dairy products with functional ingredients was scientifically justified. The data obtained allow us to consider vegetable products of the Russian agro- industrial complex as raw materials rich in essential food ingredients when creating new competitive dairy products.https://www.bio-conferences.org/articles/bioconf/pdf/2024/60/bioconf_AgriculturalScience2024_01029.pdf |
| spellingShingle | Peysakhov Mark Dunchenko Nina Yankovskaya Valentina Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products BIO Web of Conferences |
| title | Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products |
| title_full | Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products |
| title_fullStr | Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products |
| title_full_unstemmed | Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products |
| title_short | Scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products |
| title_sort | scientific justification for the selection of vegetable crops of the cruciferous family for the design of functional dairy products |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/60/bioconf_AgriculturalScience2024_01029.pdf |
| work_keys_str_mv | AT peysakhovmark scientificjustificationfortheselectionofvegetablecropsofthecruciferousfamilyforthedesignoffunctionaldairyproducts AT dunchenkonina scientificjustificationfortheselectionofvegetablecropsofthecruciferousfamilyforthedesignoffunctionaldairyproducts AT yankovskayavalentina scientificjustificationfortheselectionofvegetablecropsofthecruciferousfamilyforthedesignoffunctionaldairyproducts |