EUREKA: Life Sciences
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ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS
Get PDFThe aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, esters) and other biologically active substances (BAS) – phytocomponents of vegetable raw materials. At the same time this method gives a possibility to extract their hidden forms (bound in nanocomplexes with biopolymers, BAS) in the free soluble active form at receiving healthy semi-products (in puree form) and food products in the freely assimilated – nanosize form.
For attaining this aim, cryogenic “shock” freezing and fine-dyspersated comminution using liquid and gas-like nitrogen with the modern equipment for cryo-processing and fine-dyspersated comminution was used as an innovation.
There was developed the new method of getting healthy supplements and products of spicy vegetables (roots of ginger, celery, horseradish, garlic), cryo-processed using cryogenic liquid of liquid and gas-like nitrogen in the cryogenic fast-freezing apparatus and fine-dyspersately comminuted with the high content of aromatic phytosubstances, especially ethereal oils and other BAS, especially low-molecular phenol compounds, polyphenols, ascorbic acid and prebiotics. The new method of deep processing of spicy vegetables is based on the complex effect of processes of cryo-destruction, mechanodestruction and non-fermentative catalysis on raw materials at fine-dyspersated comminution. It was established, that at cryogenic “shock” freezing there takes place not only complete conservation of vitamins, aromatic substances, but their more complete extraction from the bound hidden form with biopolymers and BAS in the free one (1,7…2,5 times more that extracted from free vegetables). The quality of spicy vegetables 1,7…2,5 exceeds the quality of fresh vegetables and analogues.
The essentially more effect of extracting hidden forms of aromatic substances and other BAS was revealed at low-temperature fine-dyspersated comminution of cryo-processed spicy vegetables. It was demonstrated, that at fine-dyspersated comminution there takes place 1,7…3,2 times more full extraction of hidden forms of low-molecular BAS than in fresh vegetables.
Using new types of fine-dyspersated puree of spicy vegetables, there is developed the line of high-quality products for healthy nutrition with the stable texture and long storage life (juice nanodrinks, sauces-dressings, sauces-deeps, salted fillings for confectionary products, snacks, milk-vegetable products)
MATERIALS AND METHODS OF THE STUDY OF INFLUENCE OF AGROTECHNICAL METHODS ON SENSORY CHARACTERISTICS OF TECHNICAL SORTS OF GRAPE
Get PDFThe topicality of using the sensory analysis of berries in enological practice at planning of agrotechnical complex at vineyard to receive the certain style and quality of production was grounded. For study of the influence of agrotechnical methods on sensory characteristics of technical sorts of grape Zagrey and Fragrant, selected by NSC “IVaW named after V.E. Tairov” (Ukraine), there was elaborated the algorithm of research, including field experiment and laboratory sensory analysis. The method of organoleptic analysis of berries, consisted of 20 parameters for assessment of visual, tactile and gustatory properties of pulp, peel and seeds, was approbated. Mathematical processing of experimental data was carried out by the methods of one- and two-factor analysis of variance and analysis of main components in the environment of package of applied programs MS Excell 2010, Statistica Statsoft ver. 7. 0 (Tulsa, USA).
The sensory descriptors, characterizing the quality of studied sorts of grape, were determined. It was established, that agrotechnical methods of planting grape bushes influenced the sensory characteristics of berries of studied sorts
DETERMINATION OF THE OPTIMAL STERILIZATION REGIME OF CANNED QUAIL MEAT WITH HYDROCOLOIDS APPLICATION
Get PDFThe use of hydrocolloids in the modern meat industry is the one of prospective directions for improving functional and technological characteristics of meat and meat products, including poultry at long storage terms. A series of concrete requirements to functional-technological, physical-chemical and organoleptic parameters is offered for canned poultry in correspondence with minimal specifications for the quality of products of an animal origin.
There is presented the study of the optimization of the process of meat products sterilization using meat of chicken-broilers, quails and hydrocolloids depending on physical-chemical and organoleptic properties. The parameters of quail meat use in recipes of canned poultry meat with hydrocolloids were considered. The influence of the sterilization process on characteristics of chicken-broiler and quail meat was established.
There was revealed the essential difference in the influence on functional and technological parameters of canned quail meat using hydrocolloid mixtures comparing with canned chicken-broiler meat, manifested in changes of MKC (moisture keeping capacity), plasticity and salt content in jelly. At changing sterilization regimes, there takes place the change of physical and chemical characteristics of gels that correlates with organoleptic characteristics. For providing high quality parameters of canned poultry meat and industrial sterility, sterilization regimes for canned chicken-broiler meat must be realized for containers with the volume 500 with sterilization time no more than 90 minutes. For canned quail meat the sterilization process duration must be increased to 120 min at the temperature 115 ° С
IMPROVEMENT OF THE MODEL OF TRANSFORMATION OF NITROGEN-CONTAINING SUBSTANCES IN A WATER BODY FOR THE SOLUTION OF NATURE MANAGEMENT PROBLEM
Get PDFIn the article is considered the one of aspects of nature management regulation – an account of successive transformation of pollutants in a water body, that come with waste waters of industrial, municipal and agricultural enterprises. It is necessary at the determination of permissible pollutants emission with waste waters that doesn’t allow the excess of the permissible level of substances content in the control point of a water body. This problem is considered on the example of successive transformation of nitrogen-containing substances in the following transformation order: organic nitrogen – ammonium nitrogen - nitrite nitrogen – nitrate nitrogen. The topicality of the modeling of nitrogen-containing substances is conditioned by their role in water ecosystems functioning. At that existent mathematical models of natural water quality formation that take into account substances transformation contain the large number of unknown parameters. So, the use of such models in problems of nature management regulation is problematic, because identification of model parameters is a separate very complicated scientific problem. And existent models with relatively small number of parameters don’t take into account the natural pollution of water bodies, caused by the life activity of organisms; substance losses in the transformational chain are also possible. The improved matrix mathematical model of nitrogen-containing substances transformation without the indicated shortcomings is offered. 
DETERMINATION OF TOXICITY OF CHOPPED MEAT-BASED SEMI-PRODUCTS IN VIVO
Get PDFAt solving the problem of protein deficiency, the great role of the raw material for its production is played by leguminous cultures such as peas, haricot beans, lupine, forage beans, lentil, chick-peas, peavine and other. The chemical composition and food value of proteins of these cultures are most close to animal proteins – of meat, fish and also milk. Among the essential quantity of vegetable raw material that contains protein (33 - 50 %), the special place is occupied by lupine, characterized as an important reserve of high-quality protein substances at the World congress in 1991 in the USA [1].
There were elaborated certain recipes of meat chopped semi-products, based on beef that contains 5 %, 10 %, 15 % of lupine flour and 0,5 % of elecampane root powder.
There were carried out the studies on the determination of toxicity of functional raw material and cutlets with 10 % content of lupine flour and 0,5 % of elecampane on white mice organisms. There were used methods, based on toxic substances extraction from forages and peeled gains under condition of the intra-stomach administration and cutlets feed during 10 days. Blood was taken for hematological studies in mice, fed by functional cutlets.
It was proved, that these products have no toxic influence on organisms. At the pathoanatomical dissection, any macroscopic changes in tissues were not revealed, blood hematological results are within norm.
The best sample № 2 with 10 % content of lupine flour and 0,5 % of elecampane was determined by the gustatory method.
It was determined, that functional meat chopped semi-product may be included in the ration for the sound, treating-prophylactic nutrition. 
THE STUDY OF INFLUENCE OF ARONIA ADDITIVES ON FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR
Get PDFThe expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia additives on the main receipt component of short dough (wheat flour) there was elaborated an algorithm of the study that includes theoretical analysis and physical-chemical experiment. The expedience of introduction of aronia as a powder directly into wheat flour was theoretically grounded. The methods of estimation of the content of polyphenol compounds, influence of aronia additives on amylolytic and proteolytic activity of wheat flour, its sugar-creating ability, were selected. The methods of experiment planning and mathematical processing of experimental data were realized using computer program MS Excel 97 2003.
In was established, that the aronia additive weakens the gluten of wheat flour and prevents the swelling of gluten proteins. It positively influences the process of short dough formation and provides a possibility of its storage during the long time until baking. The use of aronia additives in technology of short dough products allows not only raise their food value but also improve the quality of short dough
TECHNOLOGICAL PROPERTIES OF THE POWDER MADE FROM JERUSALEM ARTICHOKE OBTAINED BY THE METHOD OF DRYING WITH MIXED HEAT SUPPLY
Get PDFPresent work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. It is shown that polysaccharides in the composition of Jerusalem artichoke of MHS-drying undergo less crystallization and hence drying is carried out under milder conditions than these components during convection method. We established capacity for the dispersing of dried Jerusalem artichoke in a traditional ball mill depending on the duration, which makes it possible to obtain dried products for various technological purposes. We demonstrated a capacity to swell in the resulting powder made from Jerusalem artichoke, which predetermines the formation of advanced capillary-porous structure. Results of the tensometric method of studies revealed that the formed structure of powder made from Jerusalem artichoke of MHS-drying is characterized by small pores at temperature 50 °С and by 1.2...1.5 times larger – at 70 °С, which must be considered when they are rehydrated. We examined a complex of basic functional-technological properties of powder made from Jerusalem artichoke: coefficient of water absorption (CW), water-retaining (WRC), fat-retaining (FRC) and emulsifying capacities (EC). During mathematical processing of the results received, we obtained a conceptual model that describes a dependence of the comprehensive indicator of technological properties of powder made from Jerusalem artichoke (by the defined weight coefficients: for CW – 0.2; WRC – 0.2; FRC – 0.3; EC – 0.2) depending on the temperature of MHS-drying and dispersibility
THE ANALYSIS OF INDICES OF CEREBRAL BLOOD CIRCULATION IN WOMEN-SMOKERS
Get PDFThe results of rheoencephalography of female smokers 17–21 years old and control group were studied and analyzed. The aim of this work was to explain and analyze physiological features of smoking effect on functional changes of regional hemodynamics in smoking women.
The study of cerebral hemodynamics was carried out by the method of rheoencephalography (REG) – automated system of complex examination “Askold”, intended for automation of medical tasks processing with input of information in “online” regime (insertion of data directly from examined person). The recording of rheogram was carried out in front-mastoid branches that allowed register REG separately in both hemispheres of brain and determine the main amplitude-temporal characteristics of cerebral blood circulation and changes of vascular tone.
Analyzing the main indices of regional hemodynamics in female smokers, the statistically lower values of time of rheowave delay (Ra) were noted. There was also revealed a decrease of volumetric cerebral blood circulation and increase of resistant arteries tone. There were fixed the moderate asymmetry (from 15 to 25 %) of blood filling in vertebral-basilar vascular basin (basin of spinal and internal carotid arteries) and the signs of complicated venous outflow in both hemispheres.
Such changes of indices indicate the decrease of volumetric blood circulation of cerebral hemodynamics, striking volume of blood and increase of tone of distribution arteries that testify to the decrease of blood circulation in main vessels, and also smoking is a cause of hypoxia (oxygen deprivation) of cerebral cells as a result of decrease of blood inflow. In the women of control group all indices are within norm that testifies to the normal course of physiological processes in organism. 
STUDY OF FOOD AND ENERGY VALUES OF NEW GINGERBREAD TYPES
Get PDFThe article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their composition were considered.
The perspective of the use of vegetable additives in gingerbread technologies was substantiated on the base of the analysis and generalization of theoretical, experimental data and production studies, and the possibility of their use was proved.
The use of food additives gives the possibility to raise the food and biological value, to widen the assortment of gingerbread products with prognosticated quality parameters, to form new consumption properties of a product to use the food potential of vegetable additives more full. It was proved, that new types of gingerbread products with vegetable additives have advantages over traditional ones.
New types of gingerbread products has the balanced chemical composition, low energetic value, decreased content of sugar and saturated fatty acids and increased content of healthy ingredients of the functional and prophylactic destination.
The addition of vegetable additives in the recipe of flour confectionary products leads to the increase of its food value at the expanse of protein quantity, change of food acids ratio in favor of unsaturated ones, enrichment with mineral substances and vitamins
INVESTIGATION OF THE INFLUENCE OF ANTIOXIDANT COMPOSITIONS ON DEVELOPMENT OF MICROBIOLOGICAL SPOILAGE IN STORAGE OF FRUITS
Get PDFThe studies are devoted to the scientific grounding of expedience of after-harvest processing by antioxidant compositions for preventing the development of pathogenic microflora on fruit surfaces during a long storage. For the studies were used apple fruits of the varieties Aidared, Golden Dushesse, Renet Simirenka, pear fruits of the varieties Victoria, Crimea Raisin and Cure, plum fruits of the varieties Voloshka, Stanley and Italian Ugorka. Fruits were processed by immersion in the following antioxidant compositions: ACM is a mixture of dimethyl sulfoxide, ionol and polyethylene glycols; AARL – mixture of ascorbic acid, routin and lecithin; DL – mixture of dimethyl sulfoxide, ionol and lecithin. Fruits, processed by water, were used as a control. Exposition - 10 seconds. Storage was carried out at the temperature 0±1 ºС, relative air humidity 90–95 %. It was established that in the period of fruits laying for storage, the mean amount of epiphyte microflora was fixed on surfaces of plump and pear fruits of the mean ripening term. In the variety composition of epiphyte microflora prevailed spores of mesophyl aerobic and facultative-anaerobic microorganisms. Their mean number on apple fruits surface was 9,6·103 CCU/g, pear fruits – 10,6 103 CCU/g, plump fruits – 18·103CCCU/g. AOC processing of all types of fruits essentially decreased the speed of both MAFAnM and micromycetes growth. It was demonstrated that the used compositions in 2…3,5 times decreased the level of day losses from microbiological spoilage during the whole storage period. The most positive effect was received at using compositions, based on dystinol and lecithin. Multifactor analysis determined that the level of day losses from microbiological spoilage was mainly influenced by factors of raw material variety features (factor A) and antioxidant compositions processing (factor D). The shares of influence are 24 and 21 % respectively.