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INVESTIGATION OF THE CINNAMON INFLUENCE ON THE WHEAT BREAD QUALITY ENRICHED WITH FLAX SEEDS OIL MEAL
Get PDFThe materials of the article are studies that are conducted with the aim of expanding the use of non-traditional raw materials for functional purposes in the technology of bakery products. Research is conducted to determine the effect of spiciness cinnamon on the quality of semi-finished products and finished bakery products from wheat flour enriched with flax seeds oil meal.
To improve the quality of wheat bread, enriched with flax seeds oil meal, and expand the assortment of bakery products with health properties, the authors propose to use spice cinnamon in the formula of wheat bread in an amount of up to 2 % of the weight of flour. The taste and aroma of these products is characteristic of wheat bread with a pleasant cinnamon flavor. Dosage of cinnamon to 4 % of the flour mass also provides good consumer characteristics of products, however, more pronounced flavor and flavor of cinnamon can limit the circle of consumers of such products. The use of 6 % of cinnamon in the recipe of products leads to a significant deterioration in the volume of products and provides them with too intense flavor. Determination of the content of bisulphite-binding substances in the crumb and crust of products is confirmed by improvements in the fragrance of products with the addition of cinnamon.
It has been established that the cinnamon in dough leads to an increase in the elastic properties of gluten, and the more, the more it is added. Along with this, it is noted that cinnamon leads to a decrease in the fermentation intensity of the dough. This is probably due to the active antibacterial properties of cinnamon, which suppress the yeast fermentation activity. These factors and cause the deterioration of the volume of finished products in the case of dosing cinnamon in an amount of 4 % or more.
It has been proved that on the indicators of crumbling and deformation of the crumb, products with added cinnamon retain their freshness similarly to the control one. However, it is noted that the introduction of cinnamon reduces the amount of mold of microflora in products
INVESTIGATION OF THE EFFICIENCY OF USING HOP LEAVENS IN THE TECHNOLOGY OF WHEAT BREAD
Get PDFThe use brews in preparing leavens provides yeast cells’ and lactbacteria’s life activity with nutrients. The process of sugaring of bitter brews depending on parameters of their preparation was studied, and it was established, that the most intensity of sugars accumulation takes place during 1 hour of sugaring at the moisture mass share in brew 78,0 %. It is recommended to use such developed bitter brew in the technology of rye-wheat bread with the small content of rye four (10…12 %) or wheat bread of sorted flour.
It is recommended to use the four-phase method of preparing dough by the scheme: “sugared “bitter” brew → brew, fermented by homo-enzymatic thermophilic FMB L.Delbrükii‒76 → hop leaven, fermented by yeast of S. cerevisiae L-1 race and homo-enzymatic mesophilic LMB L. Plantarum-30 → dough». At using 25 % of leaven, the acidity of dough and ready products decreases by 2,0 degrees. That is why it is recommended to use this method of preparing bakery products of wheat flour. At that there is provided the better fluffiness and crumb state and prolongation of freshness of bakery products. According to the research results, there was developed the apparatus-technological productive scheme that can be introduced on special lines. 
DEVELOPMENT OF A MODEL OF TECHNOLOGICAL SYSTEM OF SEMI-FINISHED PRODUCTS WITH EMULSION PASTE STRUCTURE
Get PDFThere was realized the analysis of modern methods of modification and correction of functional-technological properties of milk proteins for increasing the efficiency of their use in the technology of emulsion products. It was demonstrated, that it is prospective to use cheese-milk mixtures, based on decalcified milk raw materials at the expanse of the increased content of soluble protein. It was proved, that the use of decalcified milk raw materials results in raising the emulsifying power of systems and also in increasing indices of aggregative and kinetic stability. There was determined the aim of the study that is in elaborating a model of the technological system of semi-products with the emulsion paste structure. There was substantiated the expedience of using methods of system analysis at modeling the technological system of semi-products with the emulsion paste structure. There was designed the model of new products using the hierarchy of subsystems by levels. The aim of functioning of each separate subsystem was determined. Connections between separate elements of the system were assessed, internal and intersystem flows between them were analyzed. The influence of separate subsystems on formation of qualitative parameters of a final product was established. There were elaborated the way of forming the assortment of culinary and confectionary products based on semi-products with the emulsion paste structure. It was demonstrated, that depending on a fat content, new semi-products may be used in technologies of cold dishes and snacks, dessert products, hot dishes of sour milk cheese, confectionary products (especially, baked and dressing semi-products) and sauce group of products. Technological advantages of using developed semi-products were presented
DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS
Get PDFSubstantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids – gallic and egallic acids; resveratrol; flavonoids – quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products
INVESTIGATION OF THE INFLUENCE OF “AMARANTH” CRYOADDITIVE ON ORGANOLEPTIC AND MICROBIOLOGICAL PARAMETERS OF PROCESSED CHEESES
Get PDFThere was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin. The use of “Amaranth” cryopowder in the processed cheeses technology allows to enrich them with vitamins, mineral substances and food fibers. The main factors of introducing “Amaranth” cryoadditive were: the normative organoleptic estimation of a product and its daily need.
Introduction of “Amaranth” cryopowder in cheese masses results in the energetic value growth along with the treating-prophylactic effect. The complicated complex of chemical and biochemical compounds, included in the composition of “Amaranth” cryopowder, allows to relate it to products with the wide spectrum of treating-prophylactic and radio-protective properties.
Organoleptic characteristics of processed cheeses with cryopowder “Amaranth” testified that experimental samples of cheese keep the tender, elastic and resilient consistence. They have the specific original taste and smell (of cream butter). They had the homogenous picture on the cut, paste of the light-yellow or yellow color with separate dots of amaranth (black-red color). The surface of experimental samples was clean, shiny, correspondent to standards.
Experimental samples had the pleasant commodity look. Processed cheese, produced using “Amaranth” cryopowder, combines in itself traditional consumption properties with technological possibilities of functional-technological ingredients of the vegetable origin.
The offered products widen the assortment of milk products of the treating-prophylactic direction. 
INVESTIGATION OF TECHNOLOGICAL PROPERTIES OF POWDER OF EGGPLANTS
Get PDFThe aim of the article is to study and to generalize technological properties of eggplant powder, produced by infrared drying at temperatures 50-60 ºС. The results of the conducted complex of studies reflect main technological and consumption properties of the received puree that plays an important role at creating new culinary products.
So, for studying technological properties of food eggplant powder, there was considered the complex of base functional-technological properties of powder, produced by infrared drying.
For finding optimal conditions of rehydration of eggplant powders, there was studied the influence of such technological factors as: swelling ability; liquid; powder ratio; influence of the solvent temperature on renovation; renovation duration; degree of comminution of powders.
Main parameters that influence the renovation ability of dried eggplants are investigated and studied in the article. The results of the studies of technological properties of eggplant powders prove their high rehydration properties. It gives a possibility to use powders at producing different culinary products not only for enriching them with functional ingredients, but also for giving them new technological properties.
Based on the obtained results, there was elaborated and presented the new technological scheme of using renewed powders in food compositions
RESEARCH OF INFLUENCE OF POTASSIUM-RICH DIETS ON THE PHYSICAL PERFORMANCE OF STUDENTS
Get PDFThe aim of the work is the scientific substantiation and experimental support of the expedience and use of potassium-cationic water for improving the bread quality and the study of the influence of potassium-rich diets on the physical performance of students. There was studied the influence of potassium cations on the activity of proteolytic enzymes of wheat flour. It was established, that at using potassium-cationic water, the output of wet gluten (35,1 %) essentially increases, at that the output of dry one (8,4 %) decreases to the same extent that is a positive factor in the bakery technology. It was proved that enriching the vital medium of bakery yeast by potassium cations essentially activates their ability to hydrolysis of maltose that favors activation of the process of gassing (maltase activity – 35,1 min). The process of gassing influences the speed of dough-conduction and ready bread quality, especially volume (357,7, 100 g/ml), porosity (79,1 %) and crumb ability to compression (33,5 c.u.). It was established, that consumption of bread, produced on potassium-cationic water, favors the strengthening of the heart muscle tone, improvement of the general condition of the organism, especially, physical endurance and performance
DEVELOPMENT OF RECIPES AND ESTIMATION OF THE NUTRIENT COMPOSITION OF CARDIO-PROTECTIVE FRESH-MIXES
Get PDFThe aim of the work is the development of recipes of fresh-mixes with the balanced potassium-protein composition and expressed cardio- and protective properties.
For creating recipes of cardio-protective fresh mixes, there was used linear programming in MS Excel redactor. The target function was the balanced P-protein composition.
The potassium content was 148-190 g for 100 g of the ready beverage that covers in average 6-8 % of the daily potassium need in patients with cardio-vascular diseases. At the expanse of introducing glutin, beverages contain oxylizin and oxyproline in concentration 0,15…0,2 %. The energetic value of developed fresh-mixes was 58,8-64,6 kcal.
There was determined biological activity of developed beverages by the index of non-enzymatic oxidation of NAD·Н2 to NAD. At the development of beverages, there was fixed the effect of synergism at the expanse of introducing the spicy-aromatic raw material – turmeric and the protein one – glutin.
ALST test, based on changing microbiological and sensory indices at storage, demonstrated the optimal storage term 5 days at the temperature (5±1) °С in a hermetic package.
Fresh-mixes, enriched with potassium and easily assimilated protein were developed for the first time. They can not only satisfy needs in these nutrients but favor production of own protein of the connective tissue, for keeping the healthy condition of the cardiac muscle. 
INVESTIGATION OF THE INFLUENCE OF ANTIMICROBIAL PREPARATIONS ON THE SHELF LIFE OF BROCCOLI CABBAGE
Get PDFStudies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied. The content of the main components of the chemical composition (dry substances, dry soluble substances, sugars, vitamin C) of broccoli cabbage is analyzed depending on the characteristics of the hybrid. The effect of antimicrobial treatment on the natural loss of cabbage, microbiological lesions during storage has been studied. Antimicrobial preparations Baikal EM-1 (dilution of working solution in water 1: 500), 0.5 % solution of citric, 0.2 % benzoic, 0.05 % sorbic acid, and also 0.5:0.5 % solution of vitamins C and P (ascorutin), water for the preparation of solutions had a temperature of 23 ... 25 °C.
The processing of fruit and vegetable products with various chemicals is aimed at prolonging the shelf life, increasing the shelf life and increasing the yield of commercial products at the end of storage.
It is established that the natural loss of broccoli cabbage during storage depends on the characteristics of the hybrid and the type of antimicrobial preparation. Treatment with preparations increases the shelf life of broccoli cabbage to 30 - 50 days with a natural weight loss of up to 6.1 %, and ensures minimal disease burden.
Treatment with antimicrobial agents reduces the loss of dry substances, dry soluble substances, sugars, vitamin C. The most effective is the treatment of broccoli with acids. It has been established that ascorbic acid is contained in broccoli cabbage, with hydrolysis from which ascorbic acid is split off, the content of which is increased.
The maximum effective storage of broccoli cabbage at a temperature of 0 ± 1 oС and relative humidity of 90-95 %, pretreatment with preparations of antimicrobial action.
The proposed method of processing broccoli cabbage with antimicrobial preparations before storage allows the use of vegetable raw materials for post-harvest treatment. In the development of new, low-cost, environmentally friendly and affordable storage technologies, this is an important technique
ASSIGNMENT OF THE NEW TYPE OF ECOLOGICAL SERVICES FOR PROVIDING HUMAN SAFETY UNDER CONDITIONS OF URBAN ENVIRONMENT
Get PDFThe main aim of the study is to separate a new category of ecological services for providing human and environmental safety under conditions of accelerated urbanization in the system of eco-services.
Urbanization decreased the potential of ecological services and the set of provided functions at the expanse of absorbing essential territories of natural ecosystems and disturbing the ecological balance of the environment. The urbogenic environment that men made and natural dangerous phenomena intensify synergetically in models the new level of threats for both a human and all biotic and abiotic components.
There was offered to separate an integral safety service as a new type of eco-services, based on the principle of providing human safety through environmental one. It was demonstrated, that safety services will improve other categories of ecological services, widen the assortment, diversity and mutual dependence of functions.
There was presented the succession of steps for identifying and assessing safety services. Indicators and possible types of giving safe and high-quality drinking water to the population were given.
The demand for safety services will grow with the development of urbanization processes. Separation and provision of services by functions of the human protection against natural and men made threats increases the total potential of eco-services