Percorrer por autor "Pauk, A."
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- Development of a national food composition database in Ukraine following EuroFIR and BaSeFood projectsPublication . Koval, N.; Pauk, A.; Buhyna, L.; Costa, H.S.; Albuquerque, T.G.; Sanches-Silva, A.; Plumb, J.; Roe, M.; Finglas, P.; Glibetic, M.; Boyko, N.Introduction. Food composition databases (FCDB) are an important resource of nutritional composition data which is essential for the assessment of nutritional status, at individual, regional and international levels. The European Food Information Resource (EuroFIR) is the world-leading European Network of Excellence on Food Composition Databank systems. This project aimed to develop and integrate a comprehensive, coherent and validated databank providing a single, authoritative source of food composition data in Europe. EuroFIR has designed and implemented a process for the identification, prioritisation, collection and analyses of traditional foods, using a common methodology for European countries. These approaches have been further extended in BaSeFood project which aims to promote sustainable development and exploitation of traditional foods of plant origin containing emerging bioactive compounds with putative health effects in the Black Sea region. The aim of this work is to contribute for a new FCDB in Ukraine based on these quality standards with the compilation of a selected range of traditional foods. Results. Following these methodologies, 59 traditional foods were prioritised and full documented including information on food description, sampling plan, sample handling, component identification, method specification, value and quality assessment. This information was collected for each of the traditional foods for further inclusion in the Ukrainian national food composition database. From these, 6 foods (rye bread, Ukrainian red borsch with beets, Transcarpathian green borsch with sorel, pomazanka with dill and garlic, sauerkraut and roasted sunflower seeds) were analysed for nutritional composition. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre, vitamins, minerals and trace elements were quantified for each food. Following a training, Ukrainian compilers have earned the skills to carry out the compilation of traditional foods with EuroFIR requirements. A total of 59 Ukrainian traditional foods have been indexed according to LanguaL Thesaurus system (http//www.langual.org/). LanguaL provides an international framework for food description using a system of controlled vocabularies. Conclusions. The EuroFIR and BaSeFood standardised procedures have been implemented in a pilot study to be further extended to other foods for development of a Ukrainian FCDB.
- Proximate composition of traditional vegetable and fruit based foods from Black Sea Area countriesPublication . Costa, H.S.; Albuquerque, T.G.; Fontes, T.; Mota, C.; Vasilopoulou, E.; D’Antuono, F.; Alexieva, I.; Hayran, O.; Kaprelyants, L.; Karpenko, D.; Kilasonia, Z.; Pauk, A.; Stroia, A.L.; Finglas, P.In the last years, there has been an increased consumers interest and demand for traditional foods, which have an important role in the diets. Traditional foods can also be a valuable contribution to the development and economic sustainability of rural areas and the preservation of biodiversity. The aim of this study was to determine the proximate composition in traditional vegetable and fruit based recipes from Black Sea Area countries, in the frame of the European Project BaSeFood. The determination of the nutritional composition of selected traditional foods from Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine is being carried out within the frame of the BaSeFood Project. Six foods from the vegetables group were analysed: Ukrainian borsch; Transcarpathian green borsch; Nettle sour soup; Nettles with walnut sauce; Rodopian dried beans and Kale soup. From the fruits group, five traditional foods were analysed: Uzvar; Plums jam; Churchkhela; Rose jam and Fruit of the evergreen cherry laurel. Water content, ash, total protein, total fat, total sugars and total dietary fibre are being determined at an accredited laboratory by ISO/IEC 17025 or by successful participation in Proficiency testing schemes. Most vegetable based foods have water and ash content higher than fruits. The values for water ranged from 14.2 to 92.4 g/100 g for Rose jam and Nettle sour soup, respectively. With respect to total fat content, generally fruit based foods have lower levels (< 0.15 g/100 g) than vegetables (5.02 g/100 g). For total protein, Nettles with walnut sauce presented the highest content (9.6 g /100 g) and Rose jam the lowest content (0.3 g/100 g). For total dietary fibre, the values varied between 0.3 and 6.44 g/100 g. All analytical values are expressed per 100 g of edible portion. The proximate composition of the selected traditional foods from Black Sea Area Countries is important in order to elucidate their role in the dietary pattern of populations. The analysed samples present a high moisture content and low fat content. Foods with high water content are usually low in calories. Therefore, vegetable and fruit based traditional foods are not energy dense foods, while they are considered rich in other essential nutrients.
- Report on Microbiological characterization of typical BSAC foods/beverages - M2.5Publication . Mudryk, M.; Petrov, V.; Dolgikh, A.; Kutchak, I.; Pauk, A.; Rusyn, Y.; Boyko, N.; Alexieva, I.; Sapundzhieva, T.; Hayran, O.; Koçaoglu, B.; Kaprel'yants, L.; Karpenko, D.; Costea, C.; Costa, H.S.; Finglas, P.
- Selected traditional foods from western Ukraine in the frame of BaSeFood projectPublication . Boyko, N.; Sanches-Silva, A.; Albuquerque, T.G.; Finglas, P.; Koval, N.; Mudryk, M.; Buyna, L.; Petrov, V.; Pauk, A.; Trichopoulou, A.; Vasilopoulou, E.; D’Antuono, L.F.; Costa, H.S.Introduction. The Ukrainian traditional foods are characterized by the use of a large diversity of recipes for the same dish. The best example is the traditional Ukrainian food – borsch – known at least in dozens of varieties containing up to twenty ingredients. This work aims to determine the nutritional composition of three traditional foods from western Ukraine that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Three traditional foods: Transcarpathian green borsch, roasted sunflower seeds and cottage cheese with dill and garlic were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods was 181 kJ/43 kcal for Transcarpathian green borsch, 687 kJ/164 kcal for cottage cheese with dill and garlic, and 2675 kJ/640 kcal for roasted sunflower seeds. From the three selected traditional foods for western Ukraine, roasted sunflower seeds have the highest total fat content (58.2 2.16 g/100 g), of which 49.4 g/100 g are unsaturated fatty acids. They also contain a high protein content (20.8 0.40 g/100 g) and a considerable total dietary fibre content (11.3 1.09 g/100 g). Regarding the available carbohydrates content, the amount per 100 g was 2.49 ± 1.33 g for roasted sunflower seeds, 5.52 ± 1.75 g for Transcarpathian green borsch and 8.20 ± 0.25 g for cottage cheese with dill and garlic. In the case of roasted sunflower seeds, most of the carbohydrates were sugars (2.36 ± 0.13 g/100 g). Results are given per 100 g of edible portion. Conclusions. This study will contribute to characterize the dietary pattern of western Ukraine as a part of the cultural inheritance of this country. Moreover, these results can be useful to preserve and promote these traditional foods.