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INVESTIGATION OF THE INTENSIVE TECHNOLOGY OF FOOD SPROUTS USING ORGANIC ACIDS
Get PDFWithin the conducted studies there were highlighted urgent questions of introducing the management system of quality and safety of food products. Quality and safety parameters that determine the notion of food product quality have been established by analyzing the normative and legislative base.
There were studied quality parameters of granulated fillers that are structured systems of the ball-like form with diameter (3…7)·10-3 m and are characterized with a plastic, a bit crumbling consistence. Granules may be used as fillers for milk and sour-milk products, cheeses, ice-cream, dessert products, confectionary ones, beverages, salads, culinary floury products. The organoleptic quality evaluation of the products was realized by the descriptive (qualitative) method and by the profile analysis one (quantitative). Each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated by quality, intensity and manifestation order. A characteristic of organoleptic parameters with intensity scales of separate signs is presented as profile diagrams. The complex organoleptic index that is 4.89…4.95 points has been determined. Basic physical-chemical properties of the new products were studied. It has been determined, that the content of main nutritive substances in the composition of fillers is: proteins 3.4…7.2 %, lipids – 2.5…6.5 %, total carbohydrates 7.8…13.2 %, mineral substances 0.25…1.12 %, that allow to pose fillers as products with the high food value.
Safety parameters of the granulated fillers were studied – microbiological and toxicological ones, and also the content of mycotoxins and antibiotics. It has been proved, that the new products fully correspond to established norms by these parameters. The study of microbiological indices of the new products has proved the content of viable lactate bacteria in the fillers in amount 3·108…1·107 CFU in 1 g of a product and the absence of the pathogenic and conventionally pathogenic microflora. The expert evaluation of safety of the granulated fillers as to the content of food supplements in their composition allows to make a conclusion about the correspondence of the developed products to international legislative requirements. It has been proved, that the storage term of new products is 90 days at temperature 1…6 °С and relative air humidity no more 75 %
COMMODITY STUDY OF DEVELOPED CUPCAKES OF ORGANIC RAW MATERIALS
Get PDFFor widening the assortment of floury confectionary products of organic raw materials, recipes of new cupcakes of sandy dough “Cosmic” and “Lunik” were offered.
The recipe of cakes “Cosmic” included the organic raw materials: rice flour, grinded ginger, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, black ashberry jam. The recipe of cakes “Lunik” included rice flour, combined with spelt one, lemongrass powder, coconut sugar, creamy butter and sea buckthorn oil, mélange of chicken eggs, organic blackberry jam. A control sample was baskets with jelly and fruits, prepared by the traditional recipe. The main difference of the offered samples is in fact that they are prepared of the organic raw materials only. Margarine is a fatty base of the control sample. It is offered to replace the fatty base by creamy butter and sea buckthorn oil. The production technology of a sandy semi-product consists of four stages: preparation of raw materials for production, preparation of a sandy semi-product, its formation, baking. This paper offers the developed scale of organoleptic estimation of the cupcake quality and presents results of studying its food value. The highest quality level by organoleptic parameters was fixed in the “Lunik” sample – 0.96; in the “Cosmic” sample, the quality level is also rather high – 0.95; the control sample differed by much lower quality level – 0.83. The developed samples differed by lower energetic value, namely, 351.00 kcal and 313.50 kcal in the “Cosmik” and “Lunik” samples, respectively, whereas for the control sample this number was 433.70 kcal. The offered recipes of cupcakes included the higher protein content than the control – 7.40 and 7.58g/100 g for “Cosmic” and “Lunik” samples, respectively, whereas the protein content in the control was 5.40 g/100 g
TECHNOLOGY OF CULINARY (FRYING) FATS
Get PDFThe increased popularity of deep-fried foods has put health and safety concerns on the agenda. Factors that affect the quality and safety of culinary (frying) fats include the fatty acid profile, as well as cooking modes and time, especially when renewal rates are low. The industry is currently facing a top-of-mind technology challenge: to reduce the “oil content” of fried foods by developing a frying fat that would meet up-to-date food production standards. In other words, there is a need for a frying fat, which should last as long as possible without oxidizing and changing colour. Furthermore, its uptake by foods, fried in it, must be 40–50 % less than that of conventional fats. To this end, the authors put forward an innovative technology for producing culinary (frying) fats through esterification of fatty acids with high molecular weight alcohols. The research work that has been carried out so far prove the possibility of producing specialty fats by such modification to the applicable regulatory requirements: the melting range is between 29.6 and 34.65 °С, the acid value is up to 0.4 mg КОН/g. The viscosity of modified fats is lower than that of oils, which is due to the fat structure, and this circumstance will have a positive effect on the fat content in a finished product. The researchers has identified a numerical relationship (expressed as a regression model) of the yield of the desired fraction of a modified fat versus the ratio of reagents, reaction time, and process temperature, as well as calculated rational process parameters.
The aim of the research is to develop the technology of obtaining culinary (frying) fats by esterification of fatty acids with high molecular weight alcohol
BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE
Get PDFThe aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese.
The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottage cheese: cheese cakes, cottage cheese casserole, cottage cheese stuffing and cottage cheese biscuits were used as control samples for the studies.
The protein value of the milk concentrate and also products on its base was determined by the method of digestible indispensable amino acid score calculation.
The conducted studies have demonstrated that despite the less amino acid score of the concentrate, comparing with a control sample, products on its base have higher amino acid score, comparing with their cottage cheese analogues. Thus, the amino acid score of cheese cakes based on the concentrate is 84 % and exceeds the control sample, which amino acid score is 33 %, in 2.5 times. The amino acid score of cottage cheese casserole based on the concentrate is 68 % and exceeds the control sample in 1.7 times. The amino acid score parameter of protein stuffing is 94 % that exceeds the control sample with score 36 % in 2.6 times. The amino acid score of biscuits based on the concentrate is 26 % that exceeds the score of a cottage cheese analogue in 2 times.
The obtained results may be used for elaborating and correcting the food ration for the population under conditions of protein deficiency
STUDY OF THE INFLUENCE OF MICELLAR CASEIN AND SPELT FLOUR ON YOGHURT QUALITY INDICATORS
Get PDFThe aim of the research is to study the effect of protein-containing ingredients of animal and plant origin on the quality indicators of yoghurt for the scientific substantiation of its recipe composition. Micellar casein and spelled flour are characterized by high nutritional value, exhibit functional and technological properties and can significantly affect the quality indicators of yogurt. To confirm this, the possibility of complete replacement of the structure stabilizer in the composition of yoghurt with micellar casein and spelled flour, both separately and in various ratios, was studied. As a single criterion for optimizing the recipe composition of yoghurt at various ratios between casein and spelled flour, product quality indicators were used: the degree of syneresis, effective viscosity, organoleptic indicators. The optimal values of the single criteria were obtained at different ranges of ratios between natural ingredients, which don’t allow developing uniform recommendations for the formulation of a new type of yogurt. Therefore, to study the combined effect of protein and spelled flour on the characteristics of yoghurt and the coefficients of their significance, a complex quality indicator was used. This indicator was determined as a function of estimates of single quality indicators, converted to scaled values, taking into account the coefficients of significance of individual indicators. Using a complex quality indicator, the ranges of optimal values of the content of micellar casein and spelled flour in yoghurt were established. So, when adding casein in an amount of 1.25 to 3.0 % and spelled flour - from 0.75 to 1.50 %, the quality of yoghurt reached its maximum value. The use of these ingredients alone showed a significantly lower technological effect in comparison with their compositions. Therefore, a conclusion was made about the synergistic interaction of casein and spelled flour, as well as the advisability of using the compositional composition of these ingredients in the yogurt technolog
INVESTIGATION OF POTATO STORAGE QUALITY DEPENDING ON VARIETY PECULIARITIES
Get PDFThe aim of the research was to analyze an influence of variety peculiarities, different ripeness groups of potato of Dutch selection on storage quality.
It has been established, that the output of commodity products in early varieties is in average 88.22±1.53 %, in middle-ripening ones – 96.87±1.09. Among the group of early-ripening varieties, there must be separated Kristina with the output of commodity products at the end of storage as 90.15 %. The lowest output of commodity products is in the variety of Tornado – 87.09. The variation coefficient of the commodity products output is 1.9 %, that is the commodity products output varies little. In the group of middle-ripening variety, higher storage quality was observed in varieties Elekta and Setanta. The commodity products output was 92.97 and 92.2 9 % respectively.
Natural mass losses for the period of storage in tubers of all varieties were in average 4.2 %, among them 72.9 % at the expanse of moisture evaporation, and 27.1 % – at the expanse of breathing. In the group of early varieties, mass losses varied from 4.1 % in the variety Kristina to 5.1 % in the variety Banda. Variation coefficient 7.4 % testifies to the small fluctuation of mass losses in the studied potato varieties.
In the group of middle-ripening potato varieties, mass losses varied with the middle force, variation coefficient 19.5 %. The lower mass loss was observed in the potato variety Elekta as 3.28 %.
Total losses for 6.5 months of storage were 11.78±1.53 in potatoes of the early varieties and 7.91±1.09 in the middle-ripening potato varieties.
Losses were distributed in such a way: in the early varieties 39.6 % are natural losses, 34.4 – technical spoilage and 26 % – absolute spoilage. In the group of middle-ripening potato varieties there was observed the ratio of typical and total losses: natural losses were 47.3 %, technical spoilage 32.0 %, absolute spoilage 20.7
INVESTIGATION OF CHANGING PHYTIC ACID IN LEGUMINOUS SEEDS DEPENDING ON SOAKING AND SPROUTING CONDITIONS
Get PDFThe results of studying changes of phytic acid in seeds of soya of “Diamond” variety and ones of chick-pea of “Krasnokutsky – 195” depending on seed soaking and sprouting conditions are presented. The content of phytic acid and changes of phytic globoloids in native soya and chick-pea seeds, sprouted in water, sprouted in the solution of mineral salts, preliminarily washed by the solution of lemon acid (C6Н8О7) were studied.
The research topicality is conditioned by the necessity to develop food technologies using vegetable protein, which agent is soya and chick-pea, and to develop technological methods, favoring phytic acid inactivation.
As a result of the study, it has been established, that a decrease of the phytic acid content in soya and chick-pea seeds is influenced by the sprouting process, and seeds washing by C6Н8О7 solution (pH – 3.5) is a catalyst of these processes.
Soya seeds, sprouted in the potassium iodide solution (PI), and chick-pea seeds, sprouted in the sodium hydroselenite (NaHSeO3), preliminarily washed by C6Н8О7 solution (pH – 3.5), have less content of phytic acid, comparing with other samples.
The phytic acid content decrease has been proved by a phytic globoloid decrease. It has been established, that the least diameter of a phytic globoloid is inherent to samples of soya, sprouted in PI solution and washed by C6Н8О7 solution (pH – 3.5), – 3.2 mcm, and a sample of chick-pea seeds, sprouted in NaHSeO3 solution, washed by C6Н8О7 solution (pH – 3.5) – 3.0 mcm. An undesirable “pea” smell also disappears.
The established regularities are important for scientists because they allow to widen the assortment of products with vegetable protein, safe for the human organis
STUDY OF THE EFFECTIVE VISCOSITY OF GELATINIIZED STARCH DISPERSIONS, BASED ON PHYSICALLY MODIFIED STARCHES, DEPENDING ON TECHNOLOGICAL FACTORS
Get PDFThe aim of the study is to investigate rheological properties of gelatinized starch dispersions, based on physically modified starches, depending on technological factors.
Realization of the research aim allows to get products (sauces, creams, fillers for confectionary products and so on), using physically modified starches, able to realize products with given structural-mechanical parameters of quality and safety; and also to provide the rational use of raw material resources, to decrease the labor capacity of the technological process of making culinary products.
There were analyzed modern development tendencies of technologies of physically modified starches and their use in food products technologies. Generalization of literary data became a base for using these starches in food products technologies, where the first turn attention is paid to the colloid stability of food systems.
Studies of the thermal stability of gelatinized starch dispersions determined that most stable in the cycle “heating-cooling-repeated heating” are gelatinized starch dispersions, based on physically modified starch “Prima”, which effective viscosity doesn’t essentially decrease after repeated heating. In gelatinized starch dispersions, based on physically modified starch «Endura» and «Indulge», repeated heating is also accompanied by the inessential viscosity decrease. Gelatinized starch dispersions, based on corn amylopectin starch, are not thermostable, and their effective viscosity essentially decreases at repeated heating. There are established regularities of the mechanical effect on structural-mechanical properties of gelatinized starch dispersions. It has been determined, that gelatinized starch dispersions, based on physically modified starches «Prima», «Endura» and «Indulge», demonstrate stable characteristics, as opposite to native starches at the mechanical effect.
The prospects of further studies in this direction are to investigate an influence of technological factors (change of рН medium, influence of enzymes, pectin substances, mineral salts) on structural-mechanical properties of gelatinized starch dispersions, based on physically modified starches. 
STUDY OF THE INFLUENCE OF SAVINASE®EVITY16L ENZYME ON BIOFILMS FORMATION OF STAPHYLOCOCCUS AUREUS ON STAINLESS STEEL WITH DIFFERENT ROUGHNESS
Get PDFMicrobial films formation on the dairy equipment creates a serious problem, because they are difficult to eliminate by washing and disinfecting means that results in contaminating dairy products by microorganisms. The aim of the work was to study the influence of Savinase®Evity 16L proteolytic enzyme on the process of destructing biofilms, formed by Staphylococcus aureus on stainless steel with different surface roughness.
It has been established, that surface roughness of stainless steel influences the process of Savinase®Evity 16L enzyme penetration in a hollow and prevents the destruction of the biofilm matrix, created by Staphylococcus aureus.
It has been revealed, that after the influence of a proteolytic enzyme on Staphylococcus aureus biofilms, created on steel with roughness 0,16±0,018 mcm, the density decreased in 4,0 times (р≤0,05), comparing with a condition before processing. At roughness 0,63±0,087 mcm the density of formed biofilms decreased at the effect of Savinase®Evity 16L in 3,3times (р≤0,05) and the biofilm was characterized as a weak one. At the same time at stainless steel surfaces with roughness 2,68–0,95mcm, the density of biofilms decreased in 2,3–2,1times (р≤0,05), comparing with a condition before processing, and they were characterized as ones of the middle density. It has been also revealed, that the degradation intensity of biofilms under the influence of Savinase®Evity 16L enzyme at roughness 2,68–0,95 mcm was 1,7–1,9 times (р≤0,05) lower than at the surface with roughness 0,16±0,018 mcm.
So, the revealed degradation features of a biofilm, created by Staphylococcus aureus at surfaces of stainless steel of different roughness at the influence of Savinase®Evity 16L proteolytic enzyme give a possibility to substantiate the addition of proteolytic enzymes to the composition of washing means for dairy production. It is also offered to process the surface to the roughness no more than 0,63 mcm for producing food steel for raising the effectiveness of biofilms destruction by enzymes and for the sanitary processing
STUDY OF THE INFLUENCE OF BUCKWHEAT FLOUR AND FLAX SEEDS ON CONSUMPTION PROPERTIES OF LONG-STORED BAKERY PRODUCTS
Get PDFRusk and ring-shaped bakery products relate to the group of long-stored ones. For today it is urgent to use ingredients that give products functional properties in food technologies. The important source of food fibers, full-value protein, unsaturated fatty acids, mineral substances and vitamins are grain and oil-bearing crops. Buckwheat and flax seeds are separated among them due to the valuable chemical composition and positive effect on the human organism.
The aim of the work was to establish the influence of buckwheat flour and flax seeds on the technological process course and quality of long-stored bakery products.
Buckwheat flour of green and dark buckwheat of TM “Organic-Eco-Product” (Ukraine) is used in the rusk technology. For producing ring-shaped products (ring-shaped crackers), gold flax seeds were used.
Research results testify that good quality parameters of bread for producing rusks from it, were achieved at dosing green buckwheat seeds as 20 % and dark ones as 15 % instead of the flour mass.
It has been established, that rusks with adding green buckwheat flour have quality parameters, corresponding to requirements of normative documents.
It has been proven, that it is not expedient to use dark buckwheat flour in the rusk technology, because ready products have the increased water share and soaking index. It is connected with the influence of the operation of hydrothermal processing of grains that dark buckwheat flour is produced of, its high water-absorbing and water-retaining capacities.
For the technology of ring-shaped crackers, enriched with flax seeds, it is recommended to dose flax seeds as 15 % of the flour mass. At such dosage bakery products got the highest number of points by the complex quality parameter and corresponded to requirements of normative documents