EUREKA: Life Sciences
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ANALYSIS OF BAKERY PROPERTIES OF GRAIN OF NEW VARIETIES AND LINES OF WHEAT SPELTS
Get PDFThere were studied technological properties of grain of different varieties and lines of wheat spelt. There were analyzed differences between the quality of bread of flour of the highest sort and wholemeal, demonstrated the topicality of the differentiated approach to technological properties of flour for its production, elucidated the possibility of using wholemeal of wheat spelt for producing bread of the increased biological value.
It was experimentally confirmed that a value of gloss of the bread surface and its general assessment is influenced by the protein content in grain. The gluten content influences bread quality parameters a bit less. At the same time, the index of gluten deformation also influences the crust surface, size of pores, general assessment of the bread quality. Its quality is high in all studied samples. The highest general culinary mark is put to bread, obtained from flour of the variety Zorya of Ukraine, LPP 3132, lines NAK34/12-2 and TV 1100.
Based on studied of organoleptic, physical-chemical parameters of bread, there was confirmed the possibility of the promising use of wheat spelt grain in the bakery technology for raising the quality of products and widening the assortment. 
DETERMINATION METHODS OF DEFROSTED PROTEIN-VEGETABLE MIXTURES PARAMETERS DEVELOPMENT
Get PDFThe aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing.
Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing.
There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %.
The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively.
The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively
INVESTIGATION OF THE ROLE OF PLASTICIZERS IN FILM-FORMING COATS FOR PROTECTING COOLED MEAT
Get PDFAs a result of theoretical studies on problems of protection and prolongation of storage terms of meat, it was revealed, that one of promising directions is to use protecting coats, based on natural biopolymers.
The topicality of this study is in studying film-forming coats, based on natural polysaccharides, because they have high mechanical indices, absence of a smell, taste and are subjected to biological destruction. For regulating mechanical properties, the composition of film-creating coats is added with plasticizers of different origins.
The aim of this work is in describing characteristics of food films, based on carrageenan, sodium alginate and plasticizers of different origins.
There were mechanical, rheological properties of protecting coats. The comparative characteristic of these properties, depending on an added plasticizer, was realized. The type and mechanisms of interaction of components of the film-forming coat and plasticizers were completely described. The viscosity of the film-forming coat with a plasticizer has less values comparing with other solutions. Adding plasticizers resulted in increasing the film elasticity, but at the same time some increase of the firmness was observed.
Film-forming coats with adding a plasticizer had a higher limit of fluidity, so they were firmer than complex film-forming coats without a plasticizer. From the other side, deformation values of film-forming coats without adding a plasticizer were higher than ones of complex film-forming coats with adding a plasticizer, because they were firmer.
The study of physical properties of developed film-forming coats, based on hydrocolloids, demonstrated that coats with a plasticizer have more gas permeability.
According to the results, obtained at experiments it was established, that the film-forming coat, based on sodium alginate, carrageenan and glycerin, has best mechanical, physical and rheological indices
DEVELOPMENT OF NEW CRISPY BREADS WITH THE INCLUSION OF VEGETABLE ADDITIVES AND EVALUATION OF THEIR QUALITY
Get PDFSpelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products.
On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated
THE STUDY OF THE POSSIBILITY OF COMBINING FRESHWATER FISH WITH DUCK MEAT IN MEAT-CONTAINING SEMI-FINISHED PRODUCTS
Get PDFIt is an urgent direction of studies to ground a possibility of combining different types of raw materials at producing semi-products.
It is prospective in creating new types of products to combine white silver carp and silver crucian and regional duck in recipes of meat-containing semi-products for raising their functional and technological indices and biological effectiveness at preserving quality organoleptic characteristics in the traditional technology of meat-containing cut semi-products. There were elaborated recipes of meat-containing semi-products and conducted experimental studies of developed products with analyzing results that prove a possibility of combining duck meat and freshwater fish in recipes of meat-containing semi-products by the complete replacement of beef and pork in recipes. There were studied functional-technological indices of model forcemeats, realized the organoleptic assessment of meat-containing semi-products and their correspondence to standard requirements to this segment of products, proved microbiological safety of obtained products. The biological value of a sample of meat-containing semi-products with optimal parameters, namely the amino acid composition, including the content of replaceable and irreplaceable amino acids was studied, amino acid score was calculated, ratios of saturated, monounsaturated and polyunsaturated fatty acids were established.
The obtained experimental data prove the expedience of combining fish and meat raw materials for creating high quality and healthy products
MONITORING THE CONTENT OF NITRATES IN VEGETABLES AND THE INFLUENCE OF THE PICKLING TECHNOLOGY ON THE DENITRIFICATION PROCESS
Get PDFThe aim of the work was to determine the concentration of nitrites in vegetable products (tomatoes, cucumbers, white cabbage, table beet, carrot, potatoes, onion and green onion, lettuce, spinach and parsley), realized at markets of the cities Ternopil, Kamianets-Podilskyi and Chernivtsi (Ukraine), to separate the distribution of nitrates in vegetables and also to study the influence of lactic microflora on the nitrate content at pickling tomatoes. It was established, that vegetables with the maximum exceed of maximum permissible concentration (MPC) by the nitrate content up to 1,6 times for products of closed soil are realized at markets. For open soil MPC exceed was in average 2,1 times. It was revealed, that most realized samples of tomatoes and leaf salad vegetables have the over-normative exceed of nitrates up to 35 %, and onion – the least one – 20 %. It was established, that nitrates accumulate in different parts of a fruit. In cucumbers, carrot, potato and table beet, the least quantity of nitrates accumulate in the external part of vegetables (near the surface), and the most one – in the central part. At the same time in cabbage and tomatoes, on the contrary, the least quantity – in the central part, the most one – in the area near the base of vegetables (stump). It was established, that at pickling tomatoes with the nitrate content within MPC lactic fermentation takes place with the intensive growth of titrated acidity, the decrease of the nitrate content takes place at this process. Under conditions of pickling tomatoes with the nitrate content two times more than MPC, the pickling process is a bit decelerated, but the nitrate content decreases to the safe level in a finished product. It was established, that vegetables with the nitrates quantity within 1500 mg/kg and more cannot be used in the pickling technology because of the bacteriological influence of nitrates on lactic microflora. Vegetables with such nitrate content must be obligatory condemned. 
OPTIMIZATION OF PRODUCTION PROCESS OF PEELED GRAINS OF WHEAT OF DIFFERENT SOLIDITY
Get PDFWheat is a leading agricultural plant with one of most gross grain harvest in the world. It is a valuable raw material for producing the wide assortment of food products. That is why little studied peculiarities of it need specification, and processing technologies – improvement.
The aim of the conducted studies was in specifying of processing regimes of solid and soft wheat grains into peeled ones that allowed to choose rational regimes of water-thermal processing for attaining their maximal output, boiling coefficient and decrease of a preparation duration.
It was proved, that the effect of heat and moisture mostly influences the output of grains and duration of their boiling, despite the solidity. The boiling coefficient depends on the solidity type more.
The optimal mode as to thermal processing at production of peeled grains of soft wheat is is steaming during 10 min with hydration during 10–12 min.
It is rational to steam solid wheat during 10 min with further hydration during 12–13 min at processing
COMPARATIVE QUALITY ASSESSMENT OF PEANUT AND PEANUT-FLAXSEED OIL
Get PDFThe aim of research is quality assessment of peanut and peanut-flaxseed oil for organoleptic and physico-chemical indicators, as well as the study of fatty acid composition of fat. It will determine the consumer properties of these products. Comparative studies of consumer properties of peanut and peanut-flaxseed oil for organoleptic indicators, fatty acid composition, acid and peroxide numbers are carried out. To determine the fatty acid composition of fat, the gas chromatography method is used. The measurement of the acidic and peroxide number of fat is performed by a titrimetric method.
The research results of organoleptic and physicochemical parameters, as well as the fatty acid composition of peanut oil and peanut-flaxseed blend have shown that the flavor qualities of the developed oil are balanced and high, therefore new oil can be consumed by consumers. The enrichment of peanut oil with flaxseed helps improve the fatty acid composition beyond the set of a significant increase in unsaturated fatty acids (linoleic by 23 %, oleic by 28 %, linolenic by 96 %). It has also been proved that the use of flaxseed oil does not have a significant effect on the acceleration of the hydrolytic processes of vegetable oil fats.
The expediency of mixing peanut and flaxseed oil is shown, which makes it possible to obtain new blended peanut-flaxseed oil, balanced by fatty acid composition
INVESTIGATIONS OF THE FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF DOUGH SEMI-PRODUCTS ENRICHED WITH DIETARY SUPPLEMENTS
Get PDFThe work is devoted to improving technologies of enriching food raw materials and products. The object of the research is dough semi-products of leavened, puff and unleavened dough, enriched with a dietary supplement, based on the chelate complex. The conducted studies are directed on investigating the evenness of distribution of microelements in the volume of dough semi-products and establishing the influence of a supplement on functional-technological properties of these semi-products. At that there were used methods of nuclear magnetic resonance, electronic paramagnetic resonance, low-temperature calorimetric method and rheological research methods. The method of nuclear magnetic resonance established that a dietary supplement, based on the chelate complex influences the mobility and interaction of water molecules with an environment in dough semi-products. The method of electronic paramagnetic resonance proved the evenness of distribution of a microelement of a dietary supplement by the volume of studied dough semi-product. Rheological and low-temperature calorimetric methods established that an introduced supplement favors a change of the qualitative and quantitative composition of system water of studied semi-products and changes their elastic properties. The obtained results proved the efficiency of using a powder-like supplement with stabilized chelates of metals in technologies of enriching food products
DEVELOPMENT OF TECHNOLOGICAL DECISIONS ON PRODUCTION OF CAPSULATED PRODUCTS BASED ON DAIRY RAW MATERIALS
Get PDFCapsulated products – is a segment of the food industry with high rates of development in directions of creating analogues of black and red caviar, oil-fatty capsulated products, capsulated sauces, capsules, based on milk raw materials and also getting capsules with probiotic properties. It is determined, that milk is used as a “passive” recipe component (excretion of separate components, matrix for bifidobacteria) with the additional use of СаСІ2 for realizing encapsulation processes. It determines the aim of the studies – development of new technological principles and approaches to the technologies of processing dairy raw materials taking into account their chemical and technological potentials. At that there is offered to use the potential of lactocalcium of whey for realizing the encapsulation process that gives a possibility to exclude auxiliary substances, especially СаСІ2 from the technological process. There was developed the innovative plan of products, within which there is presented the conception of new products, their competitive advantages, determined the segment of users and consumers. There was elaborated the technological process of producing capsulated products, based on dairy raw materials involving secondary milk products, especially whey. It is noted, that the necessity of introducing whey is conditioned by its properties to be a donor of ionic calcium that is a condition of encapsulation process realization. There were studied the ways of the development of the technology of capsulated products, so a possibility of getting both fermented products and pasteurized ones appears at the expanse of thermostable properties of the coat of capsulated semi-products. It is determined, that the offered technological decisions allow to define directions of milk processing, to create products with high food properties and to offer products of new commodity forms – soft capsulated snack cheeses, soft capsulated dessert cheeses. It is proved, that the technological process of producing capsulated products taking into account consuming advantages provides the effectiveness of business functioning in the link “milk industry-restaurant industry-consumer”