EUREKA: Life Sciences
Not a member yet
407 research outputs found
Sort by
STUDY OF THE INFLUENCE OF THE RIPENESS DEGREE OF PARSNIP ROOTS AND STORAGE METHOD ON THEIR PRESERVATION
Get PDFSowing parsnip is recommended to be harvested in the stage of technical ripeness that takes place in 120–150 days after sprouts. A ripeness degree cannot be determined by a root size, because in this case planting conditions and agrotechnique play an important role. The aim of the research was to analyze the influence of a vegetation period duration of different sorts of sowing parsnip on formation of chemical composition components and roots preservation to determine the dependence between the content of dry soluble substances and one of dry substances, sugars, saccharose, reducing sugars, ascorbic acid. The research gives a possibility to get roots with the maximal content of chemical composition components and long storage period.
There has been studied the influence of a vegetation period duration of different sorts of sowing parsnip on formation of chemical composition components and roots preservation. The dependence between the content of dry soluble substances and one of dry substances, sugars, saccharose, reducing sugars, ascorbic acid has been determined.
The research has been conducted with parsnip roots of sowing sort Petrik, Student, Boris. There has been studied the influence of a ripeness degree (vegetation period duration) on a quality and preservation of parsnip roots.
Parsnip roots of the sowing sorts Student and Boris are characterized by the most content of the dry substance 27,1–25,4 %, and content of the total sugar 5,7–5,4 %, high content of vitamin С 10,2–10,1 mg/100 g. It has been established, that the studied sorts are not inclined to nitrates accumulation, their content varies from 60 to 80 mg/kg and is lower than the maximally permitted level (MPL 250 mg/kg).
There has been established the direct strong connection between the content of the dry substance and sugars content (r=0,98), nitrates content (r=0,80) and the middle content with the testing mark (r=–0,54) and vitamin С (r=0,57). The dry soluble substance content has the direct strong connection with the sugars content (r=0,99), nitrates content (r=0,78) and middle connection with the content of vitamin С (r=0,46) and reverse middle connection with the testing mark (r=–0,52). The reverse middle connection exists between the sugars content and the testing mark (r=–0,52) and the direct strong connection with nitrates content (r=0,84), middle connection with the content of vitamin C (r=0,48).
At storage of roots the loss of the mass of dry substances is from 11,5 % at storage in an open box to 6,2 – in a polyethylene film. The most changes take place in saccharose and monosaccharides, 36,6 and 33,0 % respectively. The content of vitamin C decreases by 30 % at storage in an open box and by 10 % in a polyethylene film.
The vegetation period duration as 150 days is characterized by the lower sugars content, but at that the ratio saccharose: monosacharides – the most. There has been offered the method of determining the ripeness degree of parsnip roots by the saccharose content. At the technical ripeness the amount of saccharose is 72–75 % of the total amount of sugars.
The optimal ripeness is characterized by deceleration of growing processes, decrease of saccharose accumulation rates, the most ratio of the roots mass to the one of leaves and saccharose to monosugars.
The method of roots storage with p. e. film decreases losses of nutrients of roots and increases the storage duration
THE ANALYSIS OF EXISTING EXPERIENCE FOR THE ETHNOBOTANICAL INFORMATION SYSTEM
Get PDFEthnobotanical researches reflect the conventional learning of a region. Over the previous decade, medical plants which used for healing indigenous people has become a significant notion among the people and impacted improvement of scientific and ethnobotanical knowledge and investigations of eliminating health problems. A public database has been based on data assembled from various verifiable sources, including journals, travel records, and treatises on therapeutic plants, composed by explorers, botanists, doctors, researchers who went to the nations during the most recent three centuries. In addition, ethnobotanical data depicted in chronicled natural accumulations and in Ancient and Medieval writings from the inquired district have been incorporated into the database. The databases have to be sufficiently adaptable to illustrate a valuable tool for analysts who need to store and analyze present and past ethnobotanical data from the researched location. The ethnobotanical researches are improved in Azerbaijan day by day. The database is used for informing people about some national plants which are growing in the different region of Azerbaijan. The ethnobotanical databases from different countries are analyzed in this article.
There are used some special methods for comparing the differences among these databases as data mining and text mining. As a first step the suitable databases are gathered for our investigation, then are defined the best information systems that are used in many countries’ biologists and scientists and the end is observed advantages and disadvantages of all existing ethnobotanical databases which we researched. The features of information systems are evaluated. The results demonstrated each of databases has its very own quality, but none has turned a standard form for universal research. The reason is very basic: none of these databases enable specialists to include their own information. There is also illustrated sample structure, main tables and key components of the ethnobotanical database.
The obtained results, while a few ethnobotanical databases existing, none are satisfactory answers for worldwide work, and none enable analysts to include their very own information. There is a need brought together all essential properties of existing databases, and creating a free database that encourages ethnobotanical research. Due to the rise and quick improvement in the field of data advances, it has now turned out to be conceivable to digitize, oversee and make ethnobotanical information accessible to a more extensive gathering of people
FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS
Get PDFThe usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well as controllers of the species composition of the microflora, on their quality has been studied.
The basic scheme of preparing spontaneous wheat sourdough is developed; the basic stages and parameters of the dilution and production cycles are noted. The methods of controlling the process and quality of sourdough are described, the recommended values of the lifting force and titrated acidity are presented, as well as sensory characteristics.
It has been established, that the required fermentation ability and acid accumulation rate of sourdough are obtained in different time: 24 hours for wine yeast sourdough, 7–8 days for hop sourdough, and up to 15 days of a dilution cycle for pea-anise sourdough. The stabilizing effect of active substances of hop and anise on the quality of sourdough has been proven. Hop and pea-anise sourdough retain the necessary biotechnological properties for 90 days of propagation, but wine yeast sourdough loses its quality after 30 days, sourdough without additives loses it after 9 days.
The results of the research have theoretical and practical use, since the proposed scheme and approaches to developing the wheat sourdough technology and controlling their quality can be used to study various ethnic sourdoughs and technology of bread based on them. The experimental data on the quality of selected sourdoughs can be used to develop the technology of bread products with improved quality, nutritional value, and safety, ethnic products, and products "made according to old technologies"
DEVELOPMENT OF THE RECIPE OF CORN STICKS BASED ON SUGAR CORN GRAIN AND DETERMINATION OF THEIR QUALITY PARAMETERS
Get PDFThe recipes of extruded products, namely corn sticks “Kukurudzianka” and “Kukurudzianka+” based on sugar corn grain with the increased content of vitamins and protein were developed. The recipe of extruded grain products was optimized using an inset Excel Solver of a table processor MS Excel (WINDOWS 2010). The developed extrudates may be recommended for consumption by teenagers, children, at dietary nutrition, and consumption by other population layers.
Physical-chemical parameters of obtained extrudates were determined, the analysis of such parameters as soaking and digestion ability was conducted. The in vitro studies established that the developed products have a high level of assimilability, reaching almost 85 %.
The obtained data of studying quality parameters demonstrated that at storage during 6 months at temperature (15±5) °С humidity 70–75 % in the polypropylene package, the content of sanitary-demonstrative microorganisms corresponds to sanitary-hygienic requirements to dry breakfasts.
The developed products have the high content of protein substances that is important in the aspect of consuming need of the modern human’s organism. Consumption of 100 g of sticks provides the human organism with irreplaceable amino acids in general by 24,1 %. The products, presented in the study differ by the high content of main nutrients, necessary for the human organism. The content of calcium satisfies almost 13 % of the daily need, phosphorus – 75 % and potassium – 9 % at consumption of 100 g of corn sticks “Kukurudzianka” and “Kukurudzianka+”
METHODS FOR DETERMINING THE CHARACTERIZATION OF MASHES WITH FIBER FOR SEMI-FINISHED PRODUCTS ON THE MILK-PROTEIN BASE
Get PDFThe aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters.The article presents main methods for determining characteristics of mashes with potato fiber for thermally processed semi-products.  Methods for studying the ability of dietary fiber «Potex» to change the effective viscosity and water-retaining capacity of multicomponent systems are offered. Values that characterize deviations of parameters at using white sugar the dehydrating capacity and egg mélange, which influence is changed by the aforesaid parameters at thermal processing, are obtained. The effectiveness of determining the water activity value аw for specifying storage parameters of mashes with potato fiber for semi-products is confirmed.Qualimetric parameters of experimental samples are obtained. Least mass losses at frying (155±5 °С) and baking (185±5 °С) were observed at adding maximal amount of «Potex» (2.0 %) and fixed at level 4.3±0.2 % and 6.2±0.1 % respectively. Introduction of dietary fiber decreases a content of free water in mashes for semi-products and, as a result, there is observed a mass loss decrease at thermal processing. It allows to stabilize qualimetric parameter
INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF FOUR-TYPE TRITICALE SEED OF DIFFERENT FRACTIONS
Get PDFTriticale is a promising agricultural crop. The increased content of protein, balanced by the amino acid composition, advantageously distinguishes triticale seed for peeled grains and food concentrates production. Seed cleaning is an important technological operation of food productions, but setting regimes of seed-cleaning equipment for processing triticale seed need specification today.
The aim of this work is to study geometric and physical characteristics of four-type triticale seed and elaboration of recommendations as to its cleaning and fractionating.
There was studied the fractional composition of four-type triticale seed. The comparative analysis of its length, width and thickness in samples of different sorts and fractions was realized. The dependence of geometric properties of triticale seed on sort is reliable. Fractionating reliably influences the change of the mass index of 1000 seeds, changing from 65,2 g to 25,8 g. The mass index of 1000 seeds essentially differs between studied sorts.
Such properties are inherent to seed fractions, obtained by a sieve of 3,2–20 mm and 3,0–20 mm, that are recommended to be called big seeds. Fractions, obtained by a sieve of 2,0–20 and 2,2–20 are analogously similar. Properties of the middle fraction, obtained by sieves of 2,4–20; 2,6–20; 2,8–20 essentially changed, depending on sort.
The elaborated recommendations may be used at choosing cleaning regimes for triticale seed on sieve and sieve-air separators
INVESTIGATION OF INFLUENCE OF TECHNOLOGICAL FACTORS ON CONSUMPTION PROPERTIES FORMATION IN MILK-CHERRY SMOOTHIE
Get PDFThe aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages at enterprises of restaurant economy.
The effectiveness of functioning of restaurant economy enterprises is, in the first turn, determined by the extent, to which their strategic actions correspond to long-term market requirements. A market condition in the field of restaurant economy is a driver for developing innovative products and technologies for getting culinary products.
At developing aerated products, the main factor of getting a high-quality one is technological regimes for getting an aerated structure. An influence of temperature and shaking time on the foam-forming ability of a food system and smoothie form stability, including milk whey, cherry juice, apple pectin and collagen hydrolysate, was studied.
It has been established, that most foam-formation (62 %) is attained at shaking smoothie under the following conditions: temperature – 10 °С, shaking time – 90 seconds. The maximal number of air bubbles in smoothie has the diameter d=(0,32±0,01) mm. High multiplicity indices of the smoothie foam structure (250 %) characterize the high product stability index.
The obtained data as to the development of the technological process of getting the aerated smoothie structure give a possibility to recommend the developed technology for producing smoothie at restaurant economy enterprises
OBTAINING OF Β-LACTOGLOBULIN BY GEL FILTRATION OF COW MILK WHEY
Get PDFMilk whey proteins carry out a number of important biological functions and also they are precursors of many biologically active peptides (antihypertensive peptides, antagonists of opioid receptors, regulators of intestinal motility, immunomodulatory, anti-microbial and anti-cancer peptides, appetite regulators and so on.). An important stage in natural bioactive peptides obtaining from milk whey proteins is the isolation of homogeneous proteins-precursors. Considering the significant difference in the molecular masses of whey proteins, a promising method for their selection is gel filtration. The purpose of the research was the fractionation of bioactive peptides precursors from milk whey using gel filtration on Sephadex G-150. The whey was obtained from fresh skimmed milk after isoelectric precipitation of casein. Gel filtration was carried out on the columns from a liquid chromatography kit by the “Reanal” company. The fractional composition and the degree of homogeneity of milk whey proteins were determined by disc-electrophoresis in the plates of a polyacrylamide gel. A repeated gel filtration of fractions from the chromatographic peaks, separated into sections, was performed to increase the fractionation efficiency. While choosing a dextran gel for gel filtration of precursors of biologically active peptides from milk whey proteins, we have taken into account the range of their molecular weights (from 10000 to 150000 Da), the ability to form supramolecular structures (β-LG), as well as the previously obtained results of gel filtration. As a result, it was shown that repeated gel filtration of milk whey on Sephadex G-150 allows efficiently fractionate the proteins-precursors of bioactive peptides. The range of peptides and proteins molecular weights that can be fractionated on this Sephadex is from 5000 to 300 000 Da. The usage of repeated gel filtration on Sephadex G-150 with the chromatogram separation into sectors allows to effectively fractionate proteins-precursors of bioactive peptides from milk whey. In particular, homogeneous β-lactoglobulin (degree of homogeneity > 95 %) and partially purified α-lactalbumin, as well as a group of immunoglobulins and a proteose-peptone fraction were obtained
ENTOPARASITES ENCOUNTERED IN SOME FRUIT TREES (Region of South Albania)
Get PDFThe following work deals with the problems of infections of a variety of fruit trees plants met in the Southern Region of Albania. In the analysis one of the most specific groups of plant-entomologists has been obtained, that of the U / Order Coccidia Class Insecta. These insects represent a specific set of pests that feed on plant lymphoma through a highly developed oral drip type suppressor. In this way they not only mechanically damage the plant but also convey it to many viral illnesses in the lymph, leading it to complete degradation. They are so closely related to the plant that, most of them, even wintering (one of the most delicate periods for plant survival itself) passes like parasites on them. Through this work, it is shown which of these entomophytes have met in this plant group in the region concerned? Which of the plant species analyzed is found most frequented by this group of pests and what is the spread of this contamination in both variety and percentage; also by analyzing the distribution of plant species encountered, at different altitudes over sea level? The paper contains, figuratively, a series of morpho-determining features of the representatives cited in this paper.
Given that this plant group is one of the main sources of vitamins for vegetarian foods for mankind, this work itself takes on importance and practical value
PROBATION OF THE IMPROVED VACUUM-EVAPORATIVE APPARATUS FOR PRODUCING CONCENTRATED FRUIT-BERRY SEMI-PRODUCTS
Get PDFThe aim of the research is to probate the improved vacuum-evaporative apparatus with a changed heating system and increased heat exchanging surface, designed for producing high-quality concentrated blended fruit-berry compositions. Such constructive solution allows to realize an even stabilizing temperature effect, achieved at the expanse of eliminating a steam heating tunic by using a mixer of the apparatus itself. This approach provides simplification of exploitation conditions of such apparatuses, increases the heat exchanging surface that results in decreasing the thermal processing duration at concentrating natural raw materials with a possibility to create original blended compositions of the high readiness degree on its base. For providing production of concentrated semi-products, it is offered to blend fruit-berry raw materials in integral compositions of the high readiness degree. Food semi-products, obtained by this way, differ by original organoleptic properties and increased structural-mechanical indices that give a possibility of their wide use in different branches of food industry and restaurant economy.
There is used a method of determining changes of the obtained structure of blended fruit-berry paste with different ratios of components, using the differential function for distribution of pores by radius that provides determination of an influence of each raw material on the obtained dispersion. It is established, that a composition, based on apple, cranberry and blackberry demonstrates a dispersion decrease at introducing cranberry within 25–35 % and its growth at a concentration increase up to 45 % ( = 1.8 nm).
At the apparatus probation there is established the evenness provision of a heat flow from a flexible film resistant electric heater of the radiating type, used for heating. Thus, at the given temperature on the heater surface as 146 °С, a difference of temperature values in control points is within error.
The result of the gustatory examination proved an advantage of the obtained blended fruit-berry concentrated semi-product, characterized by the homogenous structure with a peasant color and original taste qualities.
The offered innovative construction-technological idea allows to produce high-quality concentrated products at using the improved equipment with the even stabilizing temperature effect, decreased metal consumption and increased exploitation indice