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DETERMINATION OF AMINO ACID COMPOSITION OF BROСCOLI CABBAGE PROTEIN
Get PDFA wide range of fresh fruits and vegetables grown in different geographical areas and represented in international trade networks has changed the consumers' approaches to their choice. The determining criterion of choice is the biological value of plant raw materials, is determined by the content of amino acids, vitamins, mineral elements, β-carotene, which play a significant role in ensuring the functioning of the human body. The chemical composition of fruits and vegetables is highly variable and depends on the type, variety of vegetables, agro climatic conditions of their cultivation, storage characteristics and requires study.
The study of the amino acid composition and biological value of the protein of the broccoli varieties of French and Dutch selections, which are regionalized in Ukraine, will determine the most promising varieties in order to provide the population with full-fledged proteins of plant origin.
The amino acid composition of the protein of the broccoli Parthenon, Belstar F1, Quinta F1, Monaco F1 is regionalized and suitable for cultivation in different geographical regions of Ukraine. Calculation of the amino acidic score and biological value of the broccoli cabbage protein on which the varieties were ranked.
8 indispensable and 8 dispensable amino acids are identified and quantified. It is found that the greatest content of indispensable amino acids is characteristic for cabbage varieties Parthenon (41.95 mg/100 mg protein) and Belstar F1 (42.26 mg/100 mg protein). All the investigated varieties of broccoli cabbage don’t differ significantly in this indicator.
A high content of glutamic acid (from 16.27 to 18.43 mg/100 mg protein), aspartic acid (from 9.54 to 10.56 mg/100 mg protein), arginine (from 6.02 to 6.90 mg) is found in the dispensable amino acids in broccoli cabbage varieties/100 mg).
The calculated amino acid scores show that the broccoli cabbage protein is a valuable source of isoleucine, methionine, phenylalanine and tryptophan. The score of methionine, tryptophan and isoleucine ranges from 165.1 % to 183.1 %; from 121.0 to 156.0 % and from 115.3 to 127.8 % respectively.
Species of broccoli cabbage are identified, the protein of which has the highest biological value. The performed calculations confirm that the highest biological value is possessed by the broccoli cabbage protein of Quinta F1 variety (64.2 %). This variety is the most balanced in its amino acid composition compared to other varieties. The biological value of the protein of the varieties of Monaco F1, the Parthenon is different and amounted to 63.2 % and 63.1 %, respectively. The lowest biological value is found for the protein Belstar F1 – 60.5 %.
The research results of the amino acid composition and biological value of the broccoli cabbage protein of varieties bred and grown in different countries will contribute to the expansion of the scientific database on the effect of climatic growing conditions on the biological value of the broccoli cabbage protein.
The obtained results can also be useful for specialists in the agrarian sector and the fruit and vegetable industry
DEVELOPMENT OF COMPOSITION AND INVESTIGATION OF THE NUTRIENT COMPOSITION OF THE MUFFIN"SNOWBALL"
Get PDFActualization of fast food products resulted in consumption of products with an unbalanced chemical composition that may be deficit by proteins and food fibers by a modern human. Such products negatively influence the human organism that is why it is urgent to develop compositions of products with high biological indices.
The aim of the scientific work was to develop the composition of a cheese muffin and to determine its biological value that allows to get a high protein product with a balanced chemical composition.
Using a table processor MS Excel 2010, there was developed the composition of a cheese muffin «Snowball». Its composition contains of (mass. %, g): sour-milk cheese – 60, sesame seeds – 5, sugar – 5, cream butter – 10, walnuts – 8, salt – 1, raisins – 7, collagen hydrolysate (collagen preparation) – 10, wheat flour – 40. A muffin is a source of necessary macro- and micronutrients. Its consumption completely satisfies the human need in vitamins А and В6 and by 94 % covers the need in phosphorus. At the expanse of introducing collagen hydrolysate in the muffin composition and change of a flour share by sour-milk cheese, there increases the protein content in the ready product (45,3 %). Consumption of 1 muffin satisfies the human organism with amino acids totally almost by 29,8 %.
The estimation of microbiological and organoleptic parameters at storage gives a possibility to state that a cheese muffin «Snowball» will be competitive at the consumption market. The storage term is 72 at temperature (18±2)°С, humidity no more 75 % in cardboard boxes
INVESTIGATION OF FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF SOYA PROTEIN
Get PDFThere was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term.
There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min.
It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength.
The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule – 1: 8, temperature processing – (82±2) °С, process duration 10 min with preliminary keeping during 24 hours.
As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base
DEVELOPMENT OF THE NEW POINT SCALE OF ORGANOLEPTIC EVALUATION AT MANUFACTURING ORGANIC CAKES
Get PDFThe article presents the ground of developing the 50-point scale for evaluating cakes by organoleptic parameters. The aim of the article is to create the new point scale of organoleptic evaluation for using at producing organic cakes. It was established, that for today such important parameters as “flavor”, “post-flavor”, “porosity structure” are not always used at the organoleptic evaluation of cakes’ quality. The article describes the recipes of four developed cakes, produced of the organic raw materials – “Grechanyk”, based on buckwheat flour, “Zhytnytsa’, based on rye flour, “Golden amaranth”, based on amaranth flour and “Hempen delight”, based on hempen flour. For evaluating organoleptic characteristics of cakes, there was presented 50-point scale that includes evaluation of the following parameters: form, surface condition, color of crust, condition and color of crumble, porosity structure, smell, taste, flavor, post-taste, malaxation of crumble. Based on the method of expert evaluations, there were determined significance coefficients for each parameter. Thus, coefficient 0,5 was set for the parameters “porosity structure” and 1,5 for “color” and “smell”, the significance coefficient was equal 1 for a series of other parameters. The developed scale provided the following criteria of cakes evaluation: 45–50 points − "perfectly”, 40–44 points − "well", 30–39 points − "satisfactorily”, lower 30 points – “unsatisfactorily”. Based on the developed scale, the developed cakes were evaluated by the gustatory commission. All developed cakes corresponded to the mark “perfectly” by organoleptic parameters. The highest index of the quality level was inherent to the cake “Grechanyk” " – 0,99 at general sum of points for the gustatory evaluation 49,95. The cake Zhytnytsa corresponded to 0,98 by the quality level, "Hempen delight" – 0,96. The lowest quality level was detected in the cake “Golden amaranth” (0,94),that is caused by the specific taste of amaranth flour
INVESTIGATION OF THE EFFECTIVENESS OF AIR PASTEURIZATION OF SAUSAGE PRODUCTS USING ACTIVE PACKING ELEMENTS
Get PDFThe aim of the researches was to determine the effectiveness of repeated pasteurization using an air absorbent. The effectiveness of repeated pasteurization is studied at an air absorbent for prolonging the storage life of sausage products.
Pasteurization was realized at temperature 85–90 °С during 15–20 minutes. The obtained results of the stability of quality indices of sausage products in storage terms up to 94 days corresponded to standard values for this product type.
According to organoleptic parameters, products correspond to requirements of normative documents and have high quality indices during the indicated storage term.
At the end of the storage term the deviation of the quality index of organoleptic parameters by the five-point scale was no more 0,09 units for pasteurized products with an air absorbent. The decrease of the index of the average point mark for pasteurized products without an air absorbent was 0,17 units. It proves the high stability of the quality of sausage products at the storage process.
The conducted analysis as to the change of the water activity index in storage terms for pasteurized wieners with an air absorbent proves that its use doesn’t essentially influence awvalue. This effect is proved by the microbiological and organoleptic stability of sausage products at storage
DEVELOPMENT OF BIOTECHNOLOGY OF GETTING SELENIUM NANOSTRUCTURES WITH LACTOBACILLUS ACIDOPHILUS CULTURE
Get PDFSelenium nanostructures are characterized with high activity and antibacterial properties. Selenium nanoparticles, received by the biotechnological method using microorganisms are not toxic and free from admixtures of other toxic elements. For getting selenium nanostructures, there was set a problem of development of the biotransfrormation technology of inorganic selenium by the culture Lactobacillus acdophilus, strain 412/307 from the museum of the Department of Biochemistry, Microbiology and Physiology of Nutrition Odessa National Academy of Food Technologies (Ukraine). Selenium nanostructures are the side product in the process of selenocysteine formation. There was realized the study of the influence of the sodium selenite concentration on the growth speed and generation duration of lactobacteria on MRS medium for determining the main technological parameters. There was determined the quantitative content of accumulated selenium at different initial concentrations of sodium selenite in the medium. The important part of the elaborated technology is destruction of cellular walls of microorganisms for removal selenium nanoparticles. There was studied the influence of different physical-chemical factors of cells’ destruction. There was offered to use the combined influence of saline acid, freezing and microwave field for destructing cellular walls of lactobacteria biomasses. There is presented the scheme of the technology of getting “Nanoselenium” and given physical-chemical parameters of the received product
IINFLUENCE OF MAIN TECHNOLOGICAL PARAMETERS OF DRYING ON QUALITY OF BAGASSE FROM CARROT AND BEET
Get PDFThe work studies the drying process of vegetable bagasse, namely of carrot and beet. There is studied the moisture content kinetics of vegetable bagasse and determined the dependence of the process duration on main technological parameters in the work of a vibration vacuum dryer, namely, an amplitude and frequency. There were studied quality parameters of obtained concentrated products, namely the colorimetric estimation of dried bagasse of carrot and beet. Based on obtained results of the study, it was established, that the use of vibration in the process of drying bagasse favors conservation and formation of colorimetric characteristics of a dried product. Determined color characteristics gave a possibility to establish, that at thermal processing it is very important to decrease the drying process duration and temperature. Research data proved prospects of producing concentrated products, namely, dried bagasse of carrot and beet by the offered method. It allows to regulate quality parameters of a ready product: color, brightness, consistence, viscosity and physical-chemical properties. Obtained concentrated products are characterized with high organoleptic indices, food value. This product may be used in the wide spectrum of food industry, such as, for example: juice supplement, stuff for confectionary mass, filling for confectionary products, as biological supplement for healthy nutrition
OBTAINING AND CHARACTERISTIC OF THE AUTOLYSATE OF LACTIC ACID BACTERIA
Get PDFFragments of bacterial peptidoglycan relating to compounds of the muropeptide series have high biological activity. They have an immunological effect, due to the fact that they are signals for immune receptors and, accordingly, their activators. In order to obtain fragments of peptidoglycans, the autolysis of the bacterial mass Lactobacillus delbrueckii subsp. Bulgaricus 2–11 was performed and the characteristics of protein nature products of autolysate were given. To obtain cell suspensions at different growth stages, a growth curve of the bacterial culture was constructed for 48 hours. The autolysis of biomass was carried out at the end of the logarithmic phase of growth at the temperatures 37–90 0C and after the stationary phase of growth at the temperatures 37–90 0C for 7 days. The degree of autolytic changes was evaluated by the definition of colony forming units, the accumulation of amino acids, low molecular weight peptides and soluble protein in the autolysate. The results of studies of autolytic biomass changes have shown that the largest accumulation of amino acids occurs in autolysate, which was obtained at the end of the logarithmic phase of the growth of bacterial mass at exposures at 90 0C. The molecular-mass composition of protein nature compounds of the autolysate soluble fraction is determined. It is established that peptides with a molecular weight in the range corresponding to the molecular weight of the muropeptides are presented in the autolystate, but their quantity is rather insignificant
THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT
Get PDFThe aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution.
There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials.
The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism’s immunity.
The recipes of healthy sorbets were developed – 3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment
INDICATORS OF THE ELEMENT RANGE OF RAT’S BLOOD IN TERM ARTIFICIAL HYPOBYOSIS
Get PDFThe promising method of anesthesia and anesthesia is the state of artificial hypobiosis. Hypercapnia is a prerequisite for creating an artificial carbon dioxide hypobiosis, along with hypoxia and hypothermia. Adhering to the conditions under which the state of artificial carbon dioxide hypobiosis is created, animals reduce the level and intensity of metabolic processes both in the body as a whole and in separate organs. In order to investigate the safety of the hypobiological state and evaluate its applicability in clinical practice, it is necessary to investigate the functional characteristics of the blood. One of the most important indicators is the change of elemental composition. After all, the set of micro-and macro-elements is involved in the enzymatic reactions of the organism, its metabolic processes.
Therefore, the aim of the study was to investigate the elemental changes in the blood of rats for artificial hypobiosis. In experiments, white non-breeding male rats weighing 180–200 g were used, which were maintained under standard vivarium conditions. Animals were divided into 2 groups: control and experimental (the state of artificial hypobiosis). Each group had 7 animals. Measurement of the content of macro- and micronutrients was carried out using a mass spectrometric ionization method in an inductively coupled plasma on an IRIS Interband II XSP device manufactured by Thermo Scientific, USA. The results of the study were processed and presented using the methods of statistical analysis, namely: the method of descriptive statistics; Shapiro-Wielka's criterion for choosing a statistical criterion for comparing groups; Student's criterion; Mann-Whitney's criterion. Results of evaluation of dynamics in the experimental (hypobiotic) group using the criterion of sign-marks of Wilcoxon. As a result of the studies, increased levels of Sodium, Ferrum, Calcium were observed, while the content of Nickel and Barium reduced. The results of the analysis of the dynamics of blood parameters in the experimental group by the methods of descriptive statistics showed significant changes in such elements as: Potassium, Sodium, Ferrum, Calcium, Magnesium. The heterogeneity of the results of the experimental and control groups according to the Mann-Whitney criterion was demonstrated in the following elements: Potassium, Sodium, Ferrum, Calcium, Chromium, Strontium