EUREKA: Life Sciences
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DEVELOPMENT OF RECIPTURES OF CANNED SMOTHIES MADE FROM ZUCCHINI AND FRUITS
Get PDFRational nutrition for a whole year is possible with a well-established system of storage and processing of plant raw materials. Products with vegetable and fruit raw materials due to their availability and nutritional value are in demand among the population. There is a constant interest in new products with increased biological value. The preservation of ascorbic acid, the main source of which is vegetables and fruits, is also affected by the technology of production. Despite the damaging effect of the heat treatment temperature of canned products on thermolabile components, the sterilization regimes should be relaxed. To this end, it has been proposed to produce beverages from vegetables and fruits for scientifically-based recipes, which allows them to be processed at a temperature of 100 °C, as well as juices with pulp and sugar. Smoothie, made on the basis of zucchini with the addition of gooseberries and blackcurrant puree contain respectively 13.3 and 41.8 mg/100 g of ascorbic acid, have an optimal for good perception of the sugar-acid index 21,4-21,5 compared with juices from soft pulp and sugar from gooseberry and black currant, which produces industry. The latter is explained by the fact that instead of sugar syrup, natural juice from zucchini was used in the recipe
FORMATION OF CONSUMPTION PROPERTIES OF SWEET PEPPER (CAPSICUM ANNUUM L.) SAUCE
Get PDFThe aim of the study is to form consumption properties of a green sweet pepper sauce with a balanced content of macro- and microelements. Due to the use of Xanthium strumarium and chitosan a new product has high organoleptic properties that attract a consumer and increase its competitiveness at the market.
Sweet green pepper that relates to most valuable vegetable cultures as to food value and taste was chosen as a main component of a sauce. For giving it a necessary consistence and for decreasing a time of thermal processing, there was used chitosan. According to results of the conducted studies, it was established, that among studied types of chitosan, advantages as to forming a consistence belongs to food acid-soluble chitosan with particle sizes up to 0,5 mm in amount 0,5 %.For preserving the natural green color, pepper fruits were preliminarily processed in 1 % decoction of Xanthium strumarium at temperature 75ºС during 15 min. For increasing its food value, the recipe was added with spicy-aromatic vegetable raw materials: garlic, dill, parsley, celery.
The sauce quality was formed by mathematical modeling using general criteria of optimization of organoleptic parameters. There were also determined specific criteria of optimization of the recipe composition taking into account their daily need. As a result of the conducted studies the composition of recipe components for the sauce was optimized: sweet pepper 80 %, garlic leaves – 5 %, parsley leaves,dill – 5 %, celery leaves – 5 %, salt – 1,5 %, sugar – 0,5 %, chitosan – 0,5 %.
There were studied organoleptic parameters of the developed sauce, characterized by a pleasant bright-green color, homogenous paste-like consistence, pleasant taste and smell. The used stabilizing factors allowed to get the sauce with the increased content of essential factors of nutrition. They participate in the increase of protective forces of the organism, so allow to recommend them in prophylactic, child and dietary nutrition
METHODS OF DETERMINATION OF PARAMETERS OF FERMENTED WHEY-MALTY MIXTURES
Get PDFThe article presents main methods of studying restored whey-malty mixtures after fermentation by lactose-fermenting yeast and saccharomyces for getting a beverage of the kvass type.
The methods of accumulation of yeast cells Kluyveromyces lactis 469 and their percent with glycogen from the general concentration at fermentation of wort of the restored mixture at different ratios of dry malt and whey are offered and results are obtained. According to the obtained data, it was established, that yeast cells actively developed in the period from 4 to 16 fermentation hour at the ratio of malt and whey in the restored mixture as 1:1,5 and 1:2. The increment of cells with glycogen in mixtures with the ratio – malt:whey as 1,5:1 and 2:1 was intensive. Thus, at 36 hour of fermentation the amount of yeast was 67,2 and 68,9 % respectively from the total number of cells.
The generative capacity of yeast allowed to specify the fermentation temperature of wort of restored mixtures, cultivated by different races. It was established, that for Kluyveromyces lactis 469 the maximal accumulation of yeast (67…69 mln cell/cm3 of wort) is observed at fermentation temperature – 30…32 °С, for Saccharomyces cerevisiae Р-87 and Saccharomyces cerevisiae M-5 – 30…34 °С.
The gasochromatographic method allowed to identify side products of fermentation of fermented whey-malty wort by both lactose fermenting yeast and saccharomyces. The presented information is enough for the objective assessment of the qualitative composition of fermentation products as a result of the effect of different yeast races. The use of Saccharomyces cerevisiae Р-87 for fermentation of whey-malty wort positively influences metabolism of a producer, stimulating biosynthesis or transformation of aromatic substances of the nutritive medium. The obtained research results indicate objective possibilities for the effective functioning of the aforesaid yeast race for fermentation of restored whey-malty wort in production systems
THE STUDY OF TECHNOLOGICAL PROPERTIES OF WAXY WHEAT FLOUR AND ITS INFLUENCE ON REFINED SUGAR-FREE HARDTACK`S DOUGH
Get PDFThere was grounded the choice of ingredients for developing floury confectionary products without sugar and prospects of using amylose-free flour of waxy wheat and sunroot powder for their production. There were determined quality parameters of used flour, conditioned by the state of the protein-proteinase complex.
Based on studying technological properties of flour of waxy wheat, there was demonstrated the expedience of its use in the technology of products of yeasty dough, especially hardtacks, at replacing sugar for sunroot powder. There was offered to introduce sunroot powder at producing hardtacks with the decreased sugar content in equal shares at the stage of kneading liquid fermented dough and ready one.
There was determined the influence of using amylase-free flour of waxy-wheat and inulin-containing raw material on structural-mechanical and surface properties of dough for sugar-free hardtacks. It was demonstrated, that combined introduction of waxy wheat flour and inulin-containing raw material positively influences quality parameters of semi-products of yeasty dough at complete exclusion of sugar from their recipes. The replacement of bakery wheat flour by amylase-free one allows to get dough with sunroot powder for sugar-free hardtacks with less firmness, elasticity and tendency to adhesion
INVESTIGATION OF THE WATER-RETAINING CAPACITY OF THE CARBOHYDRATE COMPLEX OF RYE-WHEAT DOUGH WITH ADDITION OF POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD”
Get PDFToday in Ukraine the share of low-quality bakery products is near 20–25 %, because they often don’t correspond to quality standards and sanitary norms, because of being produced of flour with low bakery properties. That is why new raw material sources, functional ingredients and so on are searched for in bread technologies. For using new raw material and food supplement types, it is necessary to know their functional-technological properties (FTP) that allows to prognosticate the behavior of powder-like raw materials and food supplements in food masses at technological processing and storage of ready products.
The water-retaining capacity (WRC) is one of main functional-technological parameters of carbohydrate-containing raw materials, because it favors the outcome, structural-mechanical properties and quality characteristics of ready products.
The authors introduced “Magnetofood” polyfunctional food supplement for increasing WRC of rye-wheat dough. For grounding the mechanism of forming supramolecular groups in carbohydrate food systems: Magnetofood-polysacharide-water, there was studied the influence of “Magnetofood” food supplement on processes of hydration, swelling and water-retention by rye-wheat starch and rye-wheat flour.
It was established, that introduction of “Magnetofood” food supplement in rye-wheat starch and flour in amounts: 0,10; 0,15; 0,20 % to the mass of starch or flour increases swelling and water-retaining capacity (WRC) of starch and flour: swelling in 1,3–1,5 and 1,5–2,25 times, respectively; WRC in 1,10–1,15 and 1,1–1,3 times, respectively.
The rational dose of “Magnetofood” food supplement – 0,15 % to the mass of dry raw material was experimentally set.
There was studied the influence of “Magnetofood” food supplement on rheological properties of water suspensions of rye-wheat starch and flour at different temperatures and different speeds of shift.
It was established, that adding “Magnetofood” in amount 0,15 % favors increasing the effective viscosity of suspensions of experimental samples of starch and flour at temperatures: (23±2) ºС and (40±2) ºС comparing with control samples in average by 29,0 % – for starch and by 22,0 % – for flour at 23 °С and by 16,0 % – for starch and by 10,0 % – for flour at 40 °С.
There was studied the dynamics of changing viscosity of colloid solutions of starch and flour, enriched with “Magnetofood” in amount 0,15 % to the mass of dry raw material in the keeping process at different temperatures and shift speed 9 s-1.
There was established the increase of viscosity of suspensions of rye-wheat starch and flour in the process of infusion (especially at adding “Magnetofood”) that is connected with continuing hydration and swelling process.
It was demonstrated, that the temperature increase of the colloid system from (23±20) ° С to (40±2) °С favors the increase of its viscosity – both at the initial moment and in infusion process during 30 min in average by 20,0–25,0 % at the expanse of the aforesaid processes. Moreover, adding “Magnetofood” accelerates and intensifies the processes of swelling and hydration of experimental samples of rye-wheat starch and flour comparing with control ones.
The received experimental data may be used at elaborating the technology of rye-wheat bread, enriched with “Magnetofood” food supplement; and also at elaborating innovative technologies of carbohydrate food systems.
The results of this study may be used at elaborating recipes and technologies of carbohydrate-containing food products for increasing their viscosity, water-retaining and stabilizing capacities
INVESTIGATION OF THE INFLUENCE OF THE PROCESS OF FREEZING ON MICROBIOLOGICAL FACTORS OF SAFETY OF FROZEN SEMI-PRODUCT FOR COOKING DRINK SMOOTHIE
Get PDFA semi-product for cooking a smoothie drink was chosen as a subject of the study. It included strawberries, dried apples and oat flocks. A sample was frozen in a low-temperature calorimeter to –20 °С. It was established, that freezing at–20±2 °С favors the full conservation of a sample and storage during 270 days. The results of the organoleptic evaluation of the semi-product before freezing and after refrigeratory storage during 270 demonstrated that the product is characterized by a high quality.
Microbiological parameters of the fresh and frozen semi-product were studied for a quantity of mesophilic aerobic and facultative-anaerobic microorganisms (QMAFMAnM). And also for bacteria of the colibacillus group (BGCB), pathogenic microorganisms of bacteria of Salmonella genus, molds and yeast. The gram-negative microflora – bacteria of the colibacillus group, pathogenic microorganisms including bacteria of Salmonella genus, were not observed in samples of frozen semi-products.
The studies demonstrated freezing advantages from both aspects of minimization of losses of valuable biocomponents of the raw material and of achieving high organoleptic parameters of products after freezing and defrosting. The observance of optimal conditions of freezing excludes the necessity of the additional use of artificial preservatives, provides high-quality products and safety that corresponds to all principles of healthy nutrition
DEFINITION OF QUALITY INDICATORS OF DAIRY-PROTEIN CONCENTRATES IN THE STORAGE PROCESS
Get PDFThe aim of this article is to investigate changes in the structure, color and microbiological parameters of milk-protein concentrates (MPC) made of buttermilk with the use of cranberry or viburnum purees in the process of storage. Necessary results were obtained after analyzing phase transitions, changes in color-parametric and microbiological characteristics of the studied products.
Low-temperature phase transitions and their influence on the structure of MPC were investigated using the method of differential scanning calorimetry. This method was used to obtain information on the change in the temperature function, depending on the change in heat absorption typical for melting, crystallization, or glass transition of components of MPC. The obtained dependences indicated an increase of heat absorption leaps of concentrates in relation to control, which indicates an increase in the amount of bound moisture and, accordingly, a decrease in significant changes in the structure of concentrates in the process of storage. In addition, it was found that rational was the rapid freezing of MPC at a temperature of –20...–30 ° C.
The CIE XYZ and CIELab methods were used to evaluate the change in the color-parametric characteristics of MPC. According to the data obtained, red or yellow spectral tone dominates for the samples, but with an increase in the storage time, one can see a significant shift in the color of both concentrates towards the yellow color. It is also established that with increasing of storage time there is a gradual darkening of MPC. It was defined, that rational was the shelf life of up to 30 days from the time of studied products making.
It was also determined that with the use of deep freezing of the MPC, the storage time has no significant effect on the development of the microflora
DEVELOPMENT OF COTTAGE CHEESE TECHNOLOGY USING WHEY BROTH OF LINDER FLOWERS
Get PDFThe article presents research results of determining the rational amount of whey broth of linden flowers that favored the increase of the goat cottage cheese quality after adding to cheese seeds.
It was established, that under the influence of the rational amount of 10-20 % of broth, introduced to cheese seeds of development batches (D 1, D 2) of the products at its setting (instead of the same amount of eliminated cheese whey), there took place the increase of the protein content by 0,3, 0,5 % and moisture by 0,6, 1,7 %, comparing with the control.
The use of the rational amount of broth in development batches favored the increase of the product output of 100 kg of skimmed milk by 0,6, 0,8 %, respectively, comparing with the control.
Whey broth of linden flowers also stimulated the development of the healthy microflora, which amount in development batches of the product (D1- D2) was higher in 2,5 and 2,8 times, comparing with an analogous result in the control.
It maximally bring commodity parameters of development batches of cottage cheese to requirements of the product, manufactured of cow milk, and increases the number of consumers of goat milk products
STUDY OF THE PERMEABILITY DEGREE OF THE ALGINATE-CALCIUM TUNIC OF CAPSULES UNDER CONDITIONS OF THE USE OF MIXED IONOTROPIC THERMOTROPIC GELATION
Get PDFToday scientific base of technologies of capsulated products by methods of ionotropic structuring allows to create a new segment of food industry of the Ukrainian food market. Implementation of such innovations creates preconditions for developing principles of food raw materials processing, constructing the new equipment and successful competition at the world food market.
The article studies the influence of agar and low-etherified pectin in the composition of capsules, based on gel Alg2Са on the mass-transfer of substances at the expanse of thermotropic gelation. Obtained results testify to the possibility to create systems with different permeability for high- and low-molecular substances on this base. Studied systems are characterized with different speeds of releasing active substances that may be used for providing their prolonged effect on the human organism. Modification of alginate-calcium tunics of capsules with the internal fatty raw material content by using the method of mixed gelation allows to correct structural-mechanical and, as a result, organoleptic and quality parameters of capsulated products. Determination of the active acidity influence on texture parameters allows to correct a speed and regulations of releasing internal contents in zones of the gastrointestinal tract at homeostasis that allows to control physiological ability of innovative products
INVESTIGATION OF THE INFLUENCE OF WEATHER CONDITIONS OF THE VEGETATIONAL PERIOD FOR THE FORMATION OF THE NUTRIENT VALUE OF CAULIFLOWER
Get PDFThe influence of weather conditions of the vegetation period on the formation of the food value of cauliflower was studied.
Weather conditions of the vegetation period influenced the formation of the food value of cauliflower. More dry substances 8,4–15,5 % depending on a hybrid accumulated in a drying and hot 2017 year. The content of dry substances in heads of early ripen hybrids of cauliflower during 2015–2017 was within 6,1–10,9 % depending on a hybrid. In 2016 and 2017 there accumulated more of them. The more total content of sugars, saccharose formed in heads of cauliflower in 2015 and 2017. The content of ascorbic acid in early ripen hybrids was higher in 2015, which weather conditions in the period of ripening of heads were less drying comparing with other ones.
It was established, that the main sign-indicator is the content of dry substances that directly correlated with weather conditions of the vegetation period. The content of dry substances in heads of early ripen hybrids has a strong reverse connection with an air humidity in the period of head formation: r=–0,8‑0,93, and also strong direct connections with a sum of precipitation and HTC of the vegetation period. The content of dry soluble substances has a strong reverse connection with an air humidity: r=–0,7–0,97.
There was elaborated a regression equation that helps to prognosticate the total content of sugars, saccharose, reducing sugars in cauliflower heads depending on dry soluble substances.
It was established, that the duration of the vegetation period in hybrids, studied in average for three years, was not equal and varied from 72 days in a hybrid of Livingston F1 (control) to 83 days in hybrid Kul F1