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RESEARCH OF SENSOMOTOR REACTION, MEMORY AND ATTENTION INDICIES UNDER SENSORY DEPRIVATION
Get PDFThe article considers the influence of sensory (visual and auditory) deprivation on a sensorimotor response, memory, and attention among 8-11 years old children. The literature review concludes that sensory deprivation causes discomfort and problems in perceiving of reality. Also, under the influence of various factors that damage body structures, compensatory reactions are launched to compensate for impaired functions. The processes that provide the body with the restoration of lost structures and impaired functions of the pathology are called «compensatory-adaptive processes». Having conducted statistical analysis of the obtained data of latent periods of different sensomotor responses among children with sensory deprivation and the control group, it is seen, that the level of stimuli in the form of figures was higher among children with hearing impairments, and in the form of sounds – in the group of children with visual impairments. According to the results of our study, we can assume that in groups of children with sensory deprivation the process of compensating the impaired function of a particular analyzer takes place at the expense of another one
STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER
Get PDFThe aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at toxic enterprises, living on ecologically polluted territories and all population layers.
This work is devoted to studying quality and safety parameters of liver pastes with aubergine powders, produced by infrared drying at temperature 50–60 °С. Chemical parameters, established for developed paste products, are presented.
The use of aubergine powders gives a possibility to increase biological and food values, to widen the assortment of pastes with prognosticated quality parameters, to form new consumption properties of products, to use the food potential of vegetable supplements more completely. It has been proved, that new pastes with using aubergine powders confirmed advantages of developed products over traditional ones.
New products have a balanced chemical composition, low energetic value, decreased content of easily assimilated carbohydrates and increased content of healthy ingredients of functional and treating-prophylactic destination.
These studies testify the quality and safety of developed paste recipes. It has been established, that adding aubergine powders in paste recipes results in increasing a food value at the expanse of raising an amount of carbohydrates, content of irreplaceable amino acids, enrichment with mineral substances and vitamins
INVESTIGATION OF THE EXPEDIENCE OF MODIFICATION OF THE CARBOHYDRATE COMPOSITION OF RICE FLOUR IN THE TECHNOLOGY OF GLUTEN-FREE BREAD
Get PDFThe research considers a possibility of using modification of the carbohydrate composition of rice flour in the technology of bread of the special destination for celiachia.
There has been conducted an analysis of the condition of the carbohydrate-amylase complex of rice flour. Revealed regularities have demonstrated that this flour has an unessential amylolytic activity that negatively influences the course of microbiological processes in gluten-free dough and quality parameters of ready products.
The aim of the research was to develop arrangements as to accumulation of sugars in dough at the expanse of own reserves of rice bread for providing the necessary intensity of rice dough fermentation by using enzymes of the amylolytic effect. It is a precondition for improving structural-mechanical and organoleptic properties of gluten-free rice bread. At the same time accumulation of products of incomplete hydrolysis of flour starch in the process of its fermentative modification – dextrins will favor deceleration of ready products staling.
There has been established the influence of α-amylase of the fungal origin and glucoamylase on accumulation of sugars at hydrolysis of rice flour starch. It has been studied, that dosage of α-amylase in amount 0,005 % and glucoamylase – 0,03 % of a flour mass results in creating sugars in amount 5,5–6 %. There has been proved the effectiveness of using α-amylase by accumulation of dextrins, in which composition the essential raise of the content of low-molecular ones – archo- and maltodextrins has been determined.
Based on the conducted studies, it has been determined, that hydrolysis products of rice flour starch are created as a result of its fermentative modification by α-amylase and glycoamylase that is testified by the increase of gas-creation and acid-accumulation.
There has been observed the positive influence of using modification of the carbohydrate composition of flour in the technology of rice bread on the specific volume, porosity structure and flexible-elastic properties of crumb of ready products.
It has been established, that realization of hydrolysis of flour starch at producing rice bread favors prolongation of its fresh storage term as a result of raising the amount of dextrins, created under the effect of α-amylase
PROBATION OF THE APPARATUS FOR LOW-TEMPERATE PROCESSING OF MEAT CULINARY PRODUCTS BY IR-RADIATION
Get PDFThe improvement of existent technological processes of making meat culinary products and development of the correspondent principally new resource-effective equipment is an urgent task. There was probated the developed apparatus of the low-temperature processing of meat culinary products by IR-radiation with the further qualitative assessment of ready culinary products for solving it.
The results of the conducted studies provide making high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing in a price category, attractive for a consumer.
A flexible film resistive electric heater of the radiating type (FFREhRT) was used as a heating element for providing the even low-temperature processing of meat products at the expanse of taking the working geometry of a chamber of the apparatus by it. For providing the autonomy of the work of air-ejecting ventilators, there was offered to use Peltier elements that allow to transform secondary heat of FFREhRT in the low-voltage feeding tension and to provide cooling of the external surface of the apparatus synchronously. The apparatus is mobile that provides its displacement directly in places of realization. At the studies, there was established the culinary readiness degree of meat products of the spheric form with diameter 0,1±0,01m by reaching temperature 53…85 оС in the product center.
The evenness of the heat flow distribution within the working chamber was proved by the data, obtained from thermocouples, placed on the metal spheric model of a meat product sample in real time by 7 thermocouples.
As a result of analyzing the geometric model of placing Peltier elements, it has been established, that for providing the low-voltage tension of ventilators at level 3,55 V, 10 successively connected elements are necessary.
The offered innovative construction-technological solutions allow to make high-quality, juicy meat products without a crust that generally provides spreading the assortment of products under conditions of their low-temperature processing
NEURYDYNAMIC FEATURES OF YOUNG PEOPLE WITH DIFFERENT DURATION OF VESTIBULAR ILLUSION
Get PDFThe article deals with neurodynamic features in persons with different duration of vestibular illusion of rotation. The review of the literature concludes that the time of arbitrary reactions is ensured by a high level of integrative activity of nerve formations. Also, data on the effect of rotation test on the indicators of vestibulo-sensory reactions of young fighters-all-rounders and on the sensorimotor reactivity and success of flight training are given. The study of sensorimotor reactions revealed that the longest latency periods were in the people with very long vestibular illusion against rotation. Based on the obtained results, it was concluded, that the features of neurodynamic processes in persons with long duration of vestibular illusion of rotation, in the conditions of excitement of the vestibular analyzer, occur to a greater extent by increasing the duration of motor reactions and increasing the time of the reflex respons
DEVELOPMENT OF THE NEW PRODUCTION METHOD OF HEALTHFUL CRYOFROZEN NANOADDITIVES OF CHLOROPHYLL-CONTAINING VEGETABLES USING CRYOMECHANICAL PROCESSES
Get PDFThe aim of the work is to develop the new production method of healthful cryofrozen nanoadditives of chlorophyll-containing vegetables (CCV) in the nanosize form, using liquid and gas-like nitrogen with a high degree of chlorophyll preservation, without losses at defrost and without synthetic admixtures. The new method is based on using cryogenic “shock” freezing and low-temperature comminution as an innovation. Their joint use is accompanied by cryodestruction and cryomechanochemistry processes. The offered method gives a possibility not only to preserve chlorophylls, carotenoids and other BAS of initial raw materials, but also to transform hidden forms of BAS, bound with biopolymers, in free more completely.
Chlorophyll-containing vegetables were used as raw materials: spinach leaves, verdure of celery and parsley. There is offered and developed the new production method of healthful cryofrozen nanoadditives of CCV, allowing not only to preserve chlorophyll, β-carotene and other BAS of initial raw materials, but also to release their hidden, inactive forms more fully. The last ones are bound in fresh CCV in nanoassociates and nanopolymers. At getting cryofrozen additives, there takes extraction (or release) of BAS into the free nanoform, easily assimilated by the human organism. It is established, that fresh CCV contain 3.0…3.5 times more bound inactive chlorophyll, than free one.
It is established, that the use of the new method of processing CCV in cryofrozen additives at cryogenic “shock” freezing to temperature within a product –35…–40 °С and fine-dispersed comminution result in the high degree of releasing hidden forms of chlorophylls and other BAS from vegetables. Their mass share is 2.5…3.5 times more than in fresh vegetables. At developing the new method of getting cryofrozen additives, the essential amount of hidden (bound) forms of chlorophylls and other BAS in CCV were discovered – hidden reserves of raw materials, unknown to the scientific community. It is established, that the storage term of obtained cryofrozen additives of CCV is 12 months, during which chlorophyll is fully preserved. At the same time it is demonstrated, that at defrost of additives with CCV, losses of chlorophyll and other BAS are not observed.
There are also studied enzymatic processes at CCV cryoprocessing, especially the activity of oxidizing enzymes (peroxidase and polyphenol oxidase) that influence a preservation degree of chlorophyll and other BAS. It is established, that at freezing CCV to –18 °С in a product, inactivation of oxidizing enzymes doesn’t take place. At that at further defrost of CCV, there takes place the increase of enzymatic activity in 1.4…1.5 times, comparing with fresh chlorophyll-containing vegetables. It is established, that at cryodestruction of CCV to –35…–40 °С there takes place the complete inactivation of oxidizing enzymes, which activity is not renewed at defrosting a product.
The obtained cryofrozen additives with CCV in the nanosize form are a source of the unique complex of phytocomponents – chlorophyll, β-carotene, vitamin C, polyphenol compounds and other BAS and don’t have analogues in the world. Cryoadditives with CCV are five in one: BAS source, coloring agents, stiffeners, structure-formers and gel-formers. A green line of healthy products is developed, using cryoadditives of CCV: nanosorbets, nanobeverages, sponge cakes, sauces-dressings, cheese desserts and so o
RESEARCH OF ORGANOLEPTIC PARAMETERS OF DUTCH CHEESE, PRODUCED FROM MILK OF COWS OF DIFFERENT BREEDS
Get PDFThe aim of this research is to study an influence of types of different breeds of milk cows on organoleptic properties of Dutch cheese at different rations of their food. It allows to receive cheese with prognosticated quality characteristics and to manage marketing strategies at cheese realization.
The work presents the results of studying organoleptic properties of Dutch cheese, produced of milk of cows of different breeds, traditionally bred in the Northern-Eastern region of Ukraine.
For studying an influence of cows feeding on exclusive properties of hard cheese, traditional food rations of cows were added with forages of a silage-hay type with Lucerne as a main source of proteins (44 % of the daily norm). Rations were practically identical with traditional ones by the content of energy and main food value factors and in general corresponded to norms of cows feeding. It has been demonstrated, that the high mark of cheese, up to 45 points for the taste and smell and total point mark 99 of 100 possible was obtained as a result of changing food rations at the expanse of introducing Lucerne silage in them. The data on optimization of food rations of certain cow breeds allow managing quality characteristics of milk and products of and are expedient for making cheese with unique regional characteristics.
At conducting the comparative organoleptic assessment, there has been revealed a distinct dependence between a point mark of quality parameters of cheese on a breed of milk cows, and also on food rations of them. At the silage-hay food ration of animals, the received Dutch cheese had higher quality characteristics after 60 days of storage than cheese samples, obtained of cow milk at the traditional food ration
IMPROVEMENT OF THE METHOD OF COMPARATIVE STUDY OF MILK WHEY PROTEINS ENZYMATIC HYDROLYSIS
Get PDFMilk whey proteins are valueble nutritional ingredients with a number of health-beneficial properties. Whey proteins are also a source of bioactive peptides that can be released in the process of proteins enzymatic hydrolysis. In this connection, there often is a need to compare their proteolytic action on milk whey proteins. It is important to take into account the specificities of the composition and properties of milk whey proteins. The aim of the research was to improve the method of comparative study of milk whey proteins enzymatic hydrolysis. Casein and whey were obtained from fresh cow skimmed milk. The whey was separated by centrifugation after casein precipitation at the isoelectric point. The following enzyme preparations were used in the research: neutral protease, papain, trypsin, chymotrypsin and pancreatin. To select β-LG, gel filtration of the milk whey on the chromatographic column with Sephadex G-150 (Pharmacia) was used. The homogeneity of the received β-LG preparation was analyzed by express electrophoresis in the polyacrylamide gel plates (PAG). The preparation of general casein was isolated by repeated precipitation at the isoelectric point. The fractional composition of the casein substrate was analyzed by electrophoresis in the anode system of homogeneous PAG in the presence of urea. Quantitative treatment of electrophoregrams of the β-LG preparation was performed using the imread reading function. Determination of proteolytic activity of enzyme preparations was carried out according to the method of V. F. Selemenev [6]. In the course of the research, it was determined, that for the research of proteolysis under conditions of identical total proteolytic activity, the concentration of neutral protease should be increased by 1.02 times, papain – by 4.2 times, trypsin – by 2.8 times, pancreatin – by 2.12 times as compared to chymotrypsin. As a result, it has been shown that the use of β-lactoglobulininstead of serum albumin in spectrophotometric determinations allows obtaining more accurate values of the concentrations of whey protein and proteolytic products. In determining the ratio of enzyme : substrate it is advisable to take into account the general proteolytic activity of various enzyme preparations in comparative studies of whey proteins proteolysis with various enzyme preparations. These will simplify the methodology and reduce the time for objective evaluation of enzymatic preparations for proteolysis of milk whey proteins. In some cases, considering the specificity of proteases it could increase the yield of biologically active peptides
DEVELOPMENT OF TECHNOLOGICAL SOUR-MILK DESSERTS ENRICHED WITH BIFIDOBACTERIA
Get PDFThe work is devoted to the development of the technology of fermented sour-milk desserts, enriched with bifidobacteria and biologically active and physiologically valuable substances of fruit-berry raw materials. Bifidobacteria regulate the quality and quantity composition of the normal intestinal microfllora that is an important factor of organism protection from different intestinal infections. The healthy effect is mainly conditioned by biologically valuable properties of specially selected consortiums of lacto- and bifidobacteria, more stable for the effect of inhibitors and unfavorable environmental conditions.
At the joint use of selected consortiums of strains of bifido- and lactobacteria, the number of viable cells of bifidobacteria increases in 3-4 times, the antagonistic activity increases comparing with using separate strains of microorganisms.
The use of fructose and lactulose as a biostimulating component of sour-milk desserts raises the activity, growth and development of bifidobacteria. For stabilizing the structure of sour-milk clots, there were used hydrocalloids, such as pectin and starch that favors the increase of the number of viable cells of bifidobacteria, provides the necessary viscosity and certain humidity, prevents stratification at using fruit-berry prebiotics. The optimal storage term of sour-milk desserts at temperature (3±1) оС is no more than 15 days
INVESTIGATION OF SALICYLIC ACID-INDUCED CHANGE ON FLAVONOIDS PRODUCTION UNDER CADMIUM TOXICITY IN BUCKWHEAT (FAGOPYRUM ESCULENTUM MOENCH) PLANTS
Get PDFSalicylic acid (SA) is an imperative endogenous plant hormone. It is considered as one of the most important signaling molecule, involved in both abiotic and biotic stress tolerance. Application of optimal concentrations (0,05 mM) of SA enhances plants tolerance to cadmium stress by modulating levels of several metabolites, including components of antioxidative defense, osmolytes, secondary metabolites, and metal-chelating compounds. We showed that when SA and Cd were applied simultaneously, the damage was less pronounced than without SA. SA treatment itself also caused the oxidative stress, but decreased flavonoids content, regulated phenolic synthesis and lignin formation. Thus, the main purpose was to investigate how SA treatment, used prior the Cd stress, prevented the damaging heavy metal effects in buckwheat plants. And show that regulation of flavonoids and lignin formation are an important indicator of stability and stress resistance. The obtained data will expand the knowledge about the role of phenolic compounds and the action of salicylate under the cadmium chloride conditions. Also data with this type of buckwheat – Fagopyrum esculentum Moench, Rubra variety under the action of cadmium chloride and salicylic acid not found