Профессионально-ориентированное чтение для магистров и аспирантов пищевых специальностей университета (сборник текстов). Михедова Л.Г. - 11 стр.

Prevalence of heart disease is relatively low in areas of the          There are several phases during the drying of a given
Mediterranean region in which diets high in monounsaturated         material, depending on the speed with the removal of moisture
fats are consumed. In addition, it was found that increased olive   takes place.
oil consumption was associated with significantly reduced              In general, the rate of drying depends on the conditions in the
breast cancer risk whereas margarine intake appeared to be          chamber, and also on the intrinsic properties of the foodstuff.
associated with an elevated risk of the disease.                    (1300)
   Thus the incorporation of olive oil in meat products may
have a positive effect on consumer health. (2500)                       17. Effect of soya milk and Bifidobacterium-
                                                                       fermented soya milk on plasma and liver lipids
                  16. Removal of Water
                                                                    The potential role of dietary soya in the prevention and
   The proportions of moisture in the raw materials, that is,       treatment of chronic diseases, in particular, heart disease and
muscle and adipose tissues, that make up dehydrated meat            cancer, has been recognized for a long time. Soyabean protein,
products, usually amount to 70-75% and 5-25% respectively. In       isoflavonoids, phospholipids, saponins, and phytate have been
dehydrated meats, the moisture content is only 5-15%, while for     investigated in a search for the active component responsible for
cured ham it may be about 30% for small-size products, and 30-      the anti-atherogenic effect of soya. Some experiments suggested
45% for larger ones. Because of the variable amounts of lipid in    that the amino acid profile of proteins and other non-protein
the comminuted meat products, it is customary to introduce a        components present in soya may be partially responsible for the
parameter which is practically independent of the extent of         hypocholesterolaemic effect. However, the mechanism and
drying. This is the moisture content of the defatted product,       component responsible for the effect remain unclear.
abbreviated HPD:
                                                                    Many types of soya food are consumed throughout the world. A
HPD= 100 x total moisture content                                   new class of soya food is being developed to reduce soya's bean-
            100-% of fat                                            like flavour, for incorporation into human foods. Soya milk is an
                                                                    aqueous extract of whole soyabeans. However many people find
   The value of this parameter is 60% for small-sized sausages      the taste of soya milk undesirable. Soya milk contains soyabean
and 50-55% for pieces of larger diameter. It generally lies         protein and isoflavones, which are thought to have an anti-
between 55 and 70% for cured ham.                                   atherogenic effect. The combination of soyabean protein and
   The removal of moisture from the foodstuff results from two      minor components may be important. The fermentation of soya
simultaneous transport processes, the transfer of heat, which       results in compositional changes in isoflavones, phytate and
occurs by convection of ambient air toward the product, and the     saponins. Bifidobacterium breve YIT 4065, which is used as a
transfer of moisture in the opposite direction.                     commercial fermented milk starter in Japan, is suitable for the
                                                                    fermentation of soya milk. Bifidobacterium breve YIT 4065
                                                                    produces lactate and acetate, which could change the