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Application of the principles of international standards to ensure quality and safety in the development of technology of bakery products of increased nutritional value
Get PDFIn order to manage quality and safety in the development of technology for new types of bakery products of increased nutritional value, the HACCP system was used.
Marketing research has shown that consumers would like to see more nutritious breads with natural additives on store shelves. Juniper (Juniperucommunis L) is one of the traditional crops growing in Kazakhstan and characterized by a high content of biologically active substances. In this regard, 3 % of crushed juniper fruits were added to the bread recipe.
In the course of research, a HACCP plan was developed for a new type of bread with increased nutritional value with the inclusion of juniper. As a result of the analysis of the bread production process, hazardous factors were identified and safety management measures were determined. Three critical control points were identified – during preparation (cleaning and grinding) of juniper fruits, during dough fermentation, and during storage of finished products. Once risk factors were identified, critical limits were identified, a monitoring procedure was established, and corrective actions were developed. The developed HACCP plan was tested at an enterprise for the production of bakery products, which led to an increase in the safety of products, and, accordingly, to an increase in its competitiveness in the consumer market of Kazakhstan
Survey of plant growth promoting and antagonistic traits in winter wheat grain endophytic bacteria
Get PDFThe aim of this work was to isolate endophytic bacteria from wheat grains and to evaluate their plant growth promoting traits (PGPT) as well as an inhibitory effect on P. syringae pv. atrofaciens (McCulloch) growth. Endophytic bacteria were isolated by a culture-dependent protocol from the grains of winter wheat variety of Ukrainian selection Podolyanka with high resistance to syringae. Totally 2.7±0.09 CFU/1 g of dry wheat grain were isolated, ten cultivable bacterial isolates were obtained. Spore-forming bacilli predominated in the wheat grain endophytic community. Gram-negative fermenting and non-fermenting rod-shaped bacteria and Gram-positive cocci were also present. Seven out of ten isolates possessed numerous plant growth promoting traits including phosphate solubilization, oligonitrotrophy, and indolic compound producing. Two isolates possessed antagoniscic activity against syringae in vitro along with plant growth promoting features. According to biochemical profiling and mass-spectrophotometric identification, these two isolates were assigned to Paenibacillus and Brevibacillus genera. These endophytic bacteria can be considered as promising objects for agrobiotechnology. However, more research is needed to confirm their biotechnological potential in planta experiment
Prospects for the use of apiproducts in human healthy nutrition
Get PDFIt has been established, that the development and implementation of the practice of using biologically active components of nutrition is one of the areas of modern dietetics, which are developing dynamically. Apiproducts are a very promising source of biologically active substances. Fundamental studies of domestic and foreign scientists have proven their high biological value, versatile pharmacological activity (anti-inflammatory, antimicrobial, analgesic, antioxidant, immunostimulatory, anti-radiation, etc.). The use of apiproducts for the prevention and treatment of a number of human diseases is a comprehensively studied phenomenon in terms of beekeeping, botany, chemistry, microbiology, pharmacology, medicine and pharmacy.
It has been proved, that the action of individual apiproducts and their components allows to use them effectively in practical apitherapy. Because these products differ significantly depending on their chemical composition, they are divided into two groups. The first includes honey, flower pollen, perga (a product of conservation of flower pollen in a hive) and, in part, drone brood. As mixtures of valuable BAS and metabolites, they are used mainly to increase the biological value of traditional foods and create new compositions. The second group includes bee venom, propolis and, in part, royal jelly, which are therapeutic agents by their nature and are used to correct physiological functions and metabolism, have regulatory effects, and their action is realized through the effect on the lipid matrix of biological membranes and membrane proteins. It has been established, that the use of these food components in health nutrition and production of health and medical foods is a promising are
Influence of different options of intra-varietal pollination on seed productivity and economic values of sweet pepper
Get PDFThe use of intra-varietal crossing is an important element to increase seed yield and improve a variety. The aim of the research was to identify the influence of different options of intra-varietal pollination of sweet pepper on seed productivity and other quantitative traits.
It has been established, that re-pollination of sweet pepper within the variety in relation to self-pollination causes a reduction in the offspring of the period before fruit ripening by 3–7 days. For all options of pollination, there was also a significant increase in plant height by 7–8 cm, fruit weight by 7–16 g, the number of fruits on a plant by 2–6 units.
Different methods of re-pollination of plants significantly affected fruit productivity, increasing it by 62–106 %, increased seed yield from one fruit by 28 %. Seed productivity of sweet pepper plants increased by 78–163 % when re-pollination was used.
Options of using the pollen of different flowers (from 2–5 other plants) showed the greatest effect. This technique is one way to increase the yield of sweet pepper seed
Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction
Get PDFThe aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds
Prospects of use of vegetable raw materials in the technology of sour-milk dessert
Get PDFProspects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established.
The results of the organoleptic evaluation show that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell. And the introduction of dry whey protein concentrate in an amount of more than 6 % contributes to a heterogeneous consistency with the presence of lumps.
It has been investigated, that with increasing the amount of sublimated fruits in the sour-milk dessert, the active acidity slowly decreased in the range of 4.8…5.4 pH units. Due to which the process of fermentation of the mixture is slow. The moisture holding index increased with the addition of sublimated fruits by an average of 4 %. The presence of a dry whey protein concentrate gives the products a delicate plastic consistency due to the high dispersion of whey protein micelles and the peculiarities of gelation.
Therefore, it is recommended to add sublimated fruits to the sour-milk dessert not more than 7 %, dry whey protein concentrate not more than 6 %.
The nutritional value of the sour-milk dessert in accordance with the most important components according to the daily requirement has been studied. The consumption of sour-milk dessert will ensure the content of easily digestible biologically complete milk protein within 5–8 g/100 g. The combination of the sour-milk base with raw fruits will provide potassium content by 166–267 g/100 g, magnesium content by 16–24 g/100 g, calcium by 135–180 g/100 g, sodium by 53–70 g/100
Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials
Get PDFA study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germinated soy flour, enriched with iodine.
Carrying out this set of studies is important because it will determine the content of phenolic compounds, flavonoids and iodine in the developed chocolate. Based on the obtained patterns, it is possible to determine the percentage of satisfaction of the recommended daily requirement and to set the recommended amount of consumption of the developed product per day.
As a result of research, it has been found, that the total content of phenolic compounds in the control type of chocolate per 198 mg of GA / 100 g of the initial raw material is less compared to the sample of chocolate, where non-traditional raw materials were used. The results of the study correlate with the results of determining the total content of flavonoids. The developed types of chocolate exceed control samples by 229 mg of C / 100 g of the initial raw material. That satisfies 88.6% of the recommended daily amount. It has been found, that the developed type of chocolate is a carrier of iodine in the amount of 63 μg / 100 g. In the control sample of chocolate there were found only traces of mass fraction of iodine. It has been determined, that the use of germinated soy flour, enriched with iodine in the amount of 10%, due to the reduction of cocoa mass satisfies 42% of the recommended daily amount of iodine for a woman aged 30… 40 years of average labor intensity.
The obtained results are useful and important because they will allow to develop recommendations for the consumption of chocolate using non-traditional raw materials. What will affect the solution of an important social problem - maintaining high efficiency, confrontation with environmental factors under the pandemic due to the influx of test substance
Research of quality and safety indicators of organic raw materials for development of new cookie recipes
Get PDFStudies of quality and safety of organic flour and oils for the development of cookies are considered. The objects of the study are samples of organic spelt, corn and coconut flour; and samples of organic oils (camelina and hemp). The purpose of the study is to substantiate the feasibility of using organic raw materials for the development of new cookie recipes. To determine the quality and safety of organic flour, the nutritional value, physicochemical parameters and safety indicators (content of salts of heavy metals) have been analyzed. To determine the quality of organic oils, the fatty acid composition has been analyzed. Standard methods have been used for the study. The moisture content of the flour has been determined by the drying method. Ash content – by the method of organic matter charring. Atomic absorption and flameless atomic absorption methods have been used to determine the safety indicators of the flour. The fatty acid composition of oils has been determined by gas chromatography. It has been proved, that organic raw materials meet the safety requirements of the Regulation of maximum levels of certain contaminants in food, approved by the Order of the Ministry of Health of Ukraine № 368 of 13.05.2013 and can be used as a promising enrichment for the nutritional value of cookie
SPECIFIC COMPOSITION OF CHICKPEA PESTS IN THE FOREST-STEPPE OF UKRAINE
Get PDFThe research aim is to improve the system of chickpea protection from pests, based on clarification of their specific composition and harmfulness under conditions of Forest-Steppe of Ukraine.
In modern field crop rotations leguminous crops cultivation favors optimization of the phytosanitary condition of agrocoenosis, and new agrarian production is provided by the effective demand for grain at not only internal, but also external markets. At that climate changes with global warming and long droughty vegetation periods of leguminous crops testify to the importance of searching for new adapted crops, resistant sorts and improved technological cultivation methods of crops, especially, chickpea, essentially influencing grain economy in whole both in Ukraine and EU.
Thus, it has been established, that ordinary chickpea (Cicer arietinum L.) is an economically, phytomedically and ecologically expedient crop from both aspects of soil fertility increase and control of the harmful organisms complex that, in its turn, it worth special attention, so sowing areas, occupied by it, are completely important. Soil-climatic conditions of Ukraine are optimal for cultivating native highly productive chickpea sorts, not inferior to foreign ones with the potential yielding capacity as 2.5–3.0 t/ha.
The authors elucidate one of main control peculiarities of the insects-phytophagans under new agriculture systems. It is typical, that chickpea is a comparatively new crop in the Forest-steppe of Ukraine and doesn’t favor the development, propagation and number increase of specialized pests’ species. It is noted, that due to fluffing and extraction of organic acids by leaves, chickpea manifests protective properties as to pests of leaves and generative organs. But chickpea is damaged by polyphagans with harvest losses in several variants up to 50% that testifies to the elaboration topicality of modern system of crops protection from phytophagans at resource-saving cultivation technologie
Creation of an observation network for assessment of the impact of the pig complex on the groundwater aquifer
Get PDFUkraine, as a party to the Association Agreement, in accordance with Directive 2000/60/EC of the European Parliament and of the Council, recognizes water as the most expensive resource on our planet, which must be protected and saved. Every country and every inhabitant of the planet must do everything possible to reduce the thoughtless use of water and stop water pollution. The priority is the identification of water users and "polluters", as well as the detection and prevention of pollution of water resources, which includes the identification of water sampling points around potential sources of pollution.
The aim of the research is to determine the impact of pig farms on the qualitative and quantitative characteristics of groundwater using existing water intakes to preserve natural water resources from pollution and depletion. An important point for monitoring in this situation is the use of existing water intakes (bores and wells) without additional construction of observation bores and interference in the environment.
To complete the study, it is necessary to create an observation (monitoring) network of selected points and establish the frequency of their study. The observation network should determine the level (static and dynamic) as well as the quality of groundwater, which reflects background concentrations (natural or "conditionally natural"). "Conditionally natural" concentrations may indicate an excess of pollutants, associated with anthropogenic impacts that occurred prior to the activities of a particular entity, in respect of which the study is conducted. Given the changes in the quality characteristics of water, caused by external factors, "conditionally natural" concentrations can be taken as background. The obtained information will allow, depending on the quality and quantity of groundwater (their level) to make management decisions on the management of groundwater resources. Groundwater in rural settlements near enterprises is in most cases the only source of water supply.
The laboratory analysis of water samples from selected points in 2020 showed an excess of color, odor at 60 °C, turbidity, total iron in bores and wells. The detected elevations are due to the peculiarity of the geological structure (aquifer of Eocene sediments). The excess in the hydrogen index is almost 10 times from the surface water body, which can be taken as "conditionally natural" (background) with further study of the specific impact of the complex on the environment. The main indicators that may indicate direct contamination of the pig complex, such as nitrates, nitrites, ammonium nitrogen and microbiological studies, do not exceed the normalized values, set for drinking water. In this case, the specific indicators are within normal limits. Petroleum products were not detected in the studied sample