EUREKA: Life Sciences
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CHANGE OF INDICES OF THE AMINO ACID COMPOSITION OF RATS’ HEARTS AT ARTIFICIAL HYPOBIOSIS
Get PDFA series of unsolved questions in such sciences as: medicine, veterinary, biology still exist in the modern world. One of them is a search for new promising ways of anaesthetization, at which it would be unnecessary to use apparatuses as an “artificial heart”, “artificial ventilation of lungs” at short-term surgical interventions. Just artificial hypobiosis may become one of such methods. Main conditions for creation are a synchronous effect of such factors as hypoxia, hypercapnia, hypothermia. That is why for confirming the safety of this method in pre-clinical studies with a further perspective of using at clinical ones, it is necessary to study the mechanism of an effect and influence of the hypobiotic condition on the homeostasis of the living organism in detail. Rats are the best research object in this case. Just they have a similar physiological structure of such organs as a heart. An urgent question about changes that take place in the amino acid composition under the hypobiotic effect still be unexplained. That is why the aim of the study was to investigate amino acid changes of the rat heart under condition of artificial hypobiosis. White outbred male rats with mass 180–200 g were used in the experiments. The animals were divided in groups: control (intact) and experimental: the condition of artificial hypobiosis (first group) and 24 hours after release from artificial hypobiosis (second group). The number of animals in each group n=5. The experiments were conducted according to requirements of “The European convention about protection of vertebral animals, used with experimental or other scientific aims” (Strasbourg, France 1985), by general ethical principles of experiments with animals, approved by the First national congress of Ukraine on bioethics (2001). As a result of the conducted studies, a little decrease of several amino acids under condition of artificial hypobiosis was demonstrated. First of all, a decrease of such amino acids as aminosuccinic, glutamic, isoleucine, leucine, lysine, arginine was observed in rats’ hearths under artificial hypobiosis. There was also demonstrated an increase of the level of these amino acids in rats’ hearts after 24 hours after release from it
ESTABLISHMENT OF THE EFFICIENCY OF ANIMAL BREEDING PREMISES DISINFECTION BY MODERN DISINFECTANTS
Get PDFThe technological complex of veterinary-sanitary and organization-economic arrangements, conducted for prophylaxis and fight against infectious diseases inevitably includes disinfection, directed on inactivation of pathogenic agents in the environment. At applying new disinfectants in practice in the whole structure of the technological process of animal husbandry products, it is necessary to determine their sensitivity to the circulating microflora. The aim of the study was to establish the effectiveness of using new disinfecting preparations of different chemical groups and to determine regimes of their application in the whole complex of anti-epizootic prophylactic arrangements. Disinfecting preparations “Hermicidan FF plus”, “Peroxan forte”, “Viro-xal” were used in experiments. The quality of the conducted disinfection was controlled by separation of sanitary-representative microorganisms – bacteria of the colon bacillus group. It has been established, that the disinfecting preparations “Hermicidan FF plus”, “Peroxan forte”, “Viro-xal” have bactericidal properties relative to the sanitary-representative microorganisms and can be used in the general complex of sanitary-hygienic arrangements. The disinfectant “Hermicidan FF plus” has bactericidal properties in concentration 0,5 % at exposition 1 hour, preparation “Peroxan Forte” is effective at using in concentration 1,0 % at exposition 1 hour, and the disinfecting means “Viro xal” acts bactericidially in concentration 1,0 % at exposition 3 hours. For today the question of search for new technological, high-effective disinfecting preparations that correspond to existent requirements of biological safety and protection remains urgent
RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES
Get PDFThe aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1.
There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them
APPLICATION OF CO-BIOPROCESSING TECHNIQUES (ENZYMATIC HYDROLYSIS AND FERMANTATION) FOR IMPROVING THE NUTRITIONAL VALUE OF WHEAT BRAN AS FOOD FUNCTIONAL INGREDIENS
Get PDFLast time the food industry pays the great attention to questions, connected with changing existing technologies for raising the efficacy of the raw materials complex processing and increasing the output of high-quality products and food ingredients with a minimal amount of waste. Cereal crops are the most reach source of functional ingredients and main component in the human food ration. The technological process of cereal crops processing at enterprises is closely connected with creating a great number of secondary raw material resources and its further utilization.
For confirming the efficacy of using secondary products of grain processing as cheap raw material resources of dietary fiber and physiologically functional ingredients, there is characterized the accessibility of their biotransformation that gives a possibility to get biologically active substances of different chemical nature with a wide spectrum of physiological effects.
Secondary products of cereal crops processing (bran) are multi-component substrates, formed of different histological layers of wheat grains after comminution, consisted of (external pericarp, internal pericarp, grain coat, hyaline and aleurone layer of a grain coat).
Wheat bran is rich in dietary fiber, nutritive and phytochemical substances, that is why, it is most often used for feeding animals. But for today there are important proofs of using it in the food industry.
The development of new innovative technologies, modern achievements in microbiology and biotechnology have an important value for secondary products of grain processing, because they allow to conduct directed technological processes at the qualitatively new level that provides using soft regimes of vegetable raw materials processing, allowing to preserve natural biologically active substances and nutrients.
The modeling of the combined complex processing that includes enzymatic hydrolysis and fermentation by microorganisms improves technological, sensor and also nutritive and physiologically functional properties of wheat bran at the expanse of: bioavailability increase of phenol compounds, vitamins and minerals, assimilability of proteins and decrease of the content of anti-nutritive compounds.
Enzymatic preparations allow to use vegetable raw materials rationally, to intensify technological processes, in such a way increasing the output of biologically active substances and to widen the assortment of created products. The process of wheat bran formation results in increasing the nutritional value, enriching the biopolymeric complex with probiotic microorganisms and prebiotic substances.
Based on the structural peculiarities and multicomponent composition of wheat bran, presented and studied in the article, it has been established, that the use of the directed modification allows to get functional ingredients and products with set properties that influence the human health favorably. So, wheat bran must be used not only in agriculture as a cattle fodder, but also in the food industry
RESEARCH OF RATIONAL CONCENTRATION OF OILSEED CROPS MEALS IN THE SANDY DOUGH SEMI-FINISHED PRODUCT
Get PDFThe work studies the rational concentration of meals of soya, sunflower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and mineral substances). Analytic studies were conducted and advantages of using meals in dough products were determined. The chemical composition of meals was determined, and the optimal composition for satisfying the human need that is in ratio 3:4:3 was calculated. The quality of meals was estimated, and their organoleptic parameters were analyzed. The sensor analysis of sandy semi-products of oilseed crops meals was realized. It was established, that adding of the meal composition instead of flour in amount 20 % is an optimal solution for using in a sandy dough semi-product.
There was established the influence of meals of oilseed crops on organoleptic parameters of developed sandy semi-products. Advantages and defects of using the aforesaid meals were established. Ways of improving the outlook and consistence of shortcakes were offered. Ways of further studies were established
INVESTIGATION OF THE INFLUENCE OF FLAXSEED MEAL ON THE BIOCHEMICAL PROCESSES OF THE WHEAT TEST
Get PDFOne of the well-known tasks in the organization of nutrition is the development of new bakery products with high nutritional and biological value and wellness properties.
Linen meal is an important source of dietary fiber, high protein, unsaturated fatty acids, minerals and vitamins
The purpose of the research was to determine the effect of this meal on the depth of the processes occurring in the dough during kneading and maturing.
A linseed meal LLC «Zhytomyrbioproduct» (Ukraine) with a certain chemical composition was used in the research.
The research was conducted to study the effect of flaxseed meal on the kinetics of sugars in the dough during its maturation. The study was performed using an iodometric method, based on the determination of the amount of oxidized copper before and after recovery of the alkaline copper solution with sugar.
It has been established, that the addition of flax seed meal to the dough reduces the amount of sugars, formed during the maturation of the dough, which adversely affects the activity of the dough microflora. This is confirmed by the lower consumption of sugars for fermentation.
The viscosity of water-flour slurry with a flaxseed meal has been investigated. The starch grains are infinitely swollen in the process of increasing temperature of the slurry in the amylograph, and a starch paste is formed, the viscosity of which increases with temperature. At the same time, under the action of flour enzymes, there is a decrease in viscosity due to the hydrolysis of starch.
The results of the researches testify about the effectiveness of the offered methods of studying the rules and depth of processes in the dough with a meal of flax seed during its preparation and maturing, which will allow to increase the yield of the dough and the output of high quality finished products
RESEARCH OF CONSUMER PROPERTIES OF DEVELOPED BISCUITS BASED ON ORGANIC RAW MATERIALS
Get PDFThe article discusses the recipes of new biscuits based on organic raw materials, as well as the results of the study of their quality and safety indicators. The aim of this research is studying the consumer properties of biscuits, developed on the basis of organic raw materials, which will expand the range of organic confectionery products. The main difference between the developed biscuit recipes is that instead of wheat flour buckwheat flour, spelled flour and hemp flour were used, and coconut and maple sugar were used as sweeteners.
To determine the organoleptic characteristics, a 25-point scale was developed, which includes indicators: taste, smell, appearance, crust state, crumb color. On the basis of the carried out organoleptic assessment, it has been established that the developed biscuits have a pleasant taste and good aroma and are highly appreciated by the tasting commission. Physico-chemical characteristics and safety performance of the developed products were within the normal range. Thanks to the use of non-traditional raw materials, the energy value of biscuits was reduced.
On the basis of the obtained data, the expediency of expanding the range of organic confectionery products with new types of biscuits is substantiated
METHODS OF DETERMINATION OF PARAMETERS OF WHEY WITH FOOD FIBERS
Get PDFThe article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage.
As a result of the analysis of conditions of preparation and introduction of food fibers – apple pectin in cellulose and orange Citri-Fi into whey, there were determined optimal parameters of the process of increasing viscosity of whey-vegetable mixtures.
The method of IR-spectroscopy fixed the influence of different forms of bonds of food fibers’ moisture in mixtures with water and whey. There was revealed the continuous absorption of moisture of spectrums of samples with food fibers and apple pectin in cellulose in strips of 2668 and 2723 cm-1, that testifies to the presence of strong hydrogenous bonds and high concentration of a mobile proton and, as a result, the high sorption ability to water.
There were offered methods and gotten results of the analysis of the carbon dioxide content, amount of formed ethyl alcohol and yeast cells, allowing to determine rational conditions of fermentation of whey-vegetable wort of the increased viscosity. At fermentation using Zygosaccharomyces lactis 868-K race, the most intensive increment of yeast cells was observed before 30 hours of fermentation. There was established the rational temperature of fermentation of whey-vegetable wort with the increased viscosity– 30...32 °С, at which the maximal accumulation of yeast cells - 70,5...71,2 мmln/cm3 and ethyl alcohol 0,69...1,02 % was observed.
The presented information was enough for grounding parameters of technological stages of whey fermented beverages with the high viscosity. 
DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK
Get PDFThere was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of providing colloid stability of the system without its stratification that is conditioned by the low рН values and influence of high temperatures at pasteurization of products. There was offered the method of milk stabilization at low рН values by decreasing the ionic calcium content to 40 % of its initial content. It was proved, that the process of milk decalcification by using sodium alginate allows to increase its acid tolerance and thermal tolerance that becomes a precondition for creating dessert semi-products, based on milk and fruit-berry raw materials. Using methods of the system analysis, there was elaborated the model of the technological system of dessert semi-products, which presents a final product as an integral technological system A, detailed to subsystems D1,…Dn, В, С, according to the developed technological process. There was established an interconnection between separate subsystems and its elements, studied ways of its functioning at macro- (interaction with the external environment) and micro-levels (study of internal characteristics). There was realized the organoleptic evaluation of the quality of products by the descriptive (qualitative) method and by the method of profile analysis (quantitative one). At that the notion of each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated in the determined order by quality and intensity. The characteristic of organoleptic parameters by scales of intensity of separate signs is presented as profile diagrams. There were determined ways of using semi-products in the composition of dessert products. There was developed the principal technological scheme of their production. There was proved the effectiveness of introducing new products in institutions of restaurant economy and food industry. 
DEVELOPMENT OF PROTEIN-FAT EMULSIONS BASED ON VITAMINIZED BLENDED VEGETABLE OILS
Get PDFThe article analyzes protein components of different nature, based on studies. It proves a possibility of their use as components of protein-fat emulsions for modeling rational recipes. It determines the rational physical parameters of the emulsification process that guarantee high-quality homogenous emulsions. It investigates the samples of protein-fat emulsions with using fatty components and partial replacing animal fats for vitaminized blending of vegetable oils.
According to the results of the studies of the influence of the recipe components on the quality of protein-fat emulsions and also practical recommendations for protein preparations, there were developed the recipes of multi-component protein-fat emulsions, including vitaminized blended vegetable oils and protein components: “Belkoton А91», «Forward 450», «Supro 500Е».
Based on the received experimental data, there were determined the rational parameters of emulsification, namely, speed of the process − 3000 turns/min and total duration of the process – 6…10 min and also there was established, that it is expedient to enrich the content of meat pastes with protein-fat emulsions in amount 15…20 %.
Thus, the development of recipes of protein-fat emulsions (PFE) is an urgent problem for creating balanced meat products. It will allow to replace fat of the animal origin for vitaminized blended vegetable oils (VBVO) in them, in such a way enriching them with fatty acids and vitamins