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Evaluation of the nutritional value of processed plant-based foods. / Bychkova, E. S.; Lomovsky, I. O.; Beizel, N. F. et al.

In: IOP Conference Series: Earth and Environmental Science, Vol. 640, No. 6, 062017, 08.02.2021.

Research output: Contribution to journalConference articlepeer-review

Harvard

Bychkova, ES, Lomovsky, IO, Beizel, NF & Gosman, DV 2021, 'Evaluation of the nutritional value of processed plant-based foods', IOP Conference Series: Earth and Environmental Science, vol. 640, no. 6, 062017. https://doi.org/10.1088/1755-1315/640/6/062017

APA

Bychkova, E. S., Lomovsky, I. O., Beizel, N. F., & Gosman, D. V. (2021). Evaluation of the nutritional value of processed plant-based foods. IOP Conference Series: Earth and Environmental Science, 640(6), [062017]. https://doi.org/10.1088/1755-1315/640/6/062017

Vancouver

Bychkova ES, Lomovsky IO, Beizel NF, Gosman DV. Evaluation of the nutritional value of processed plant-based foods. IOP Conference Series: Earth and Environmental Science. 2021 Feb 8;640(6):062017. doi: 10.1088/1755-1315/640/6/062017

Author

Bychkova, E. S. ; Lomovsky, I. O. ; Beizel, N. F. et al. / Evaluation of the nutritional value of processed plant-based foods. In: IOP Conference Series: Earth and Environmental Science. 2021 ; Vol. 640, No. 6.

BibTeX

@article{fbd4ac074c894b4a8a66555f8b4d76e0,
title = "Evaluation of the nutritional value of processed plant-based foods",
abstract = "This paper presents the data on nutritional value of food products obtained from plant-based feedstock. Pur{\'e}es made from apples, cranberries, red beets, and horseradish roots were used as study objects. The pre-made pur{\'e}es were found to be a valuable source of dietary fiber as the contents of pectic substances and fibers in them are rather high. The hydropectin/protopectin ratio in the study objects was evaluated. The protopectin content was the highest in the pur{\'e}e made from horseradish roots, while the lowest protopectin content was observed in cranberry pur{\'e}e. The degree of pectin methylation was determined experimentally. The cranberry and apple pur{\'e}es contain high-methoxy pectin, while the beet pur{\'e}e and the pur{\'e}e made from horseradish roots contain low-methoxy pectin. Information about the degree of pectin methylation is needed to understand the processing features of the ingredients. The data on antioxidant capacity of the samples are reported. Cranberry pur{\'e}e has pronounced antioxidant properties. The mineral composition of the samples was determined. Beet pur{\'e}e is rich in Na, K and Fe; the pur{\'e}e made from horseradish roots is rich in K, Ca and Fe; apple pur{\'e}e contains a sufficiently high amount of Fe. The analyzed plant-based pur{\'e}es can be used to design functional food products characterized by good processing properties, longer shelf life, and high nutritional value.",
author = "Bychkova, {E. S.} and Lomovsky, {I. O.} and Beizel, {N. F.} and Gosman, {D. V.}",
note = "Publisher Copyright: {\textcopyright} Published under licence by IOP Publishing Ltd. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.; 2020 International Conference on Production and Processing of Agricultural Raw Materials, P2ARM 2020 ; Conference date: 26-02-2020 Through 29-02-2020",
year = "2021",
month = feb,
day = "8",
doi = "10.1088/1755-1315/640/6/062017",
language = "English",
volume = "640",
journal = "IOP Conference Series: Earth and Environmental Science",
issn = "1755-1307",
publisher = "IOP Publishing Ltd.",
number = "6",

}

RIS

TY - JOUR

T1 - Evaluation of the nutritional value of processed plant-based foods

AU - Bychkova, E. S.

AU - Lomovsky, I. O.

AU - Beizel, N. F.

AU - Gosman, D. V.

N1 - Publisher Copyright: © Published under licence by IOP Publishing Ltd. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.

PY - 2021/2/8

Y1 - 2021/2/8

N2 - This paper presents the data on nutritional value of food products obtained from plant-based feedstock. Purées made from apples, cranberries, red beets, and horseradish roots were used as study objects. The pre-made purées were found to be a valuable source of dietary fiber as the contents of pectic substances and fibers in them are rather high. The hydropectin/protopectin ratio in the study objects was evaluated. The protopectin content was the highest in the purée made from horseradish roots, while the lowest protopectin content was observed in cranberry purée. The degree of pectin methylation was determined experimentally. The cranberry and apple purées contain high-methoxy pectin, while the beet purée and the purée made from horseradish roots contain low-methoxy pectin. Information about the degree of pectin methylation is needed to understand the processing features of the ingredients. The data on antioxidant capacity of the samples are reported. Cranberry purée has pronounced antioxidant properties. The mineral composition of the samples was determined. Beet purée is rich in Na, K and Fe; the purée made from horseradish roots is rich in K, Ca and Fe; apple purée contains a sufficiently high amount of Fe. The analyzed plant-based purées can be used to design functional food products characterized by good processing properties, longer shelf life, and high nutritional value.

AB - This paper presents the data on nutritional value of food products obtained from plant-based feedstock. Purées made from apples, cranberries, red beets, and horseradish roots were used as study objects. The pre-made purées were found to be a valuable source of dietary fiber as the contents of pectic substances and fibers in them are rather high. The hydropectin/protopectin ratio in the study objects was evaluated. The protopectin content was the highest in the purée made from horseradish roots, while the lowest protopectin content was observed in cranberry purée. The degree of pectin methylation was determined experimentally. The cranberry and apple purées contain high-methoxy pectin, while the beet purée and the purée made from horseradish roots contain low-methoxy pectin. Information about the degree of pectin methylation is needed to understand the processing features of the ingredients. The data on antioxidant capacity of the samples are reported. Cranberry purée has pronounced antioxidant properties. The mineral composition of the samples was determined. Beet purée is rich in Na, K and Fe; the purée made from horseradish roots is rich in K, Ca and Fe; apple purée contains a sufficiently high amount of Fe. The analyzed plant-based purées can be used to design functional food products characterized by good processing properties, longer shelf life, and high nutritional value.

UR - http://www.scopus.com/inward/record.url?scp=85101703098&partnerID=8YFLogxK

U2 - 10.1088/1755-1315/640/6/062017

DO - 10.1088/1755-1315/640/6/062017

M3 - Conference article

AN - SCOPUS:85101703098

VL - 640

JO - IOP Conference Series: Earth and Environmental Science

JF - IOP Conference Series: Earth and Environmental Science

SN - 1755-1307

IS - 6

M1 - 062017

T2 - 2020 International Conference on Production and Processing of Agricultural Raw Materials, P2ARM 2020

Y2 - 26 February 2020 through 29 February 2020

ER -

ID: 28090847