EUREKA: Life Sciences
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DEVELOPMENT OF RECIPES AND ESTIMATION OF RAW MATERIAL FOR PRODUCTION OF WHEAT BREAD
Get PDFThe study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread.
There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples
INVESTIGATION OF THE KINETIC MODEL FOR THE PROCESS OF LIQUID DROPS FORMATION IN THE FORM OF CAPSULE
Get PDFCapsulation as a technological principle can provoke an activation of innovative activity in food branch and become a cause of elaboration and introduction of new scientifically grounded technologies of raw material processing, creation of new commodity forms, comfortable in consumption, increase of production volumes and effectiveness of food production use, elaboration and application of the modern principally new technologies, technological processes, methods and equipment that in common can essentially influence the state and development of food technologies.
The model of capsulation of liquids of different origin by extrusion method was elaborated taking into account the regularities of gravitation and using the methods of system analysis. Kinetics of capsule structure creation, regularities of getting round forms with different diameter were determined. The gotten regularities are the base of scientific-technological principles of getting oil-fat production, capsulated with thermo- and acid-stable properties.
It was theoretically proved, that the main factor that limits the process of drop formation and separation is a stage of formation of embryo and drop itself. The time of embryo and drop formation is much more (in 20 times approximately) than the time of bridge rupture. The presence of coat of capsulated liquids essentially influences the sizes of bridge and drop and the time of processes of drop formation and separation. At that, the increase of relative coefficient of surface tension in 3 times increases a drop radius in 1,6 time and full time of drop formation and separation in 2,5 times. The received equations can be used for experimental verification of the offered model of liquid drop formation and separation
STUDY OF OXIDATION PROCESSES IN DUCK MEAT WITH APPLICATION OF ROSEMARY AND GRAPE SEED EXTRACTS
Get PDFThe substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies. The prospective way of a solution of the problem of meat products oxidation spoilage is the use of vegetable extracts. The experimental studies of the effective use of the composition of rosemary and grape seed extracts in Peking duck forcemeat at the long storage were realized. Their influence on the dynamics of hydrolytic and peroxide oxidation of forcemeat lipids was studied. The analysis of oxidation secondary products accumulation was realized at the same time.
The positive effect of the combined use of rosemary and grape seeds extracts on frozen Peking duck forcemeat was established, the optimal concentration of offered preparations was determined
ESTABLISHING THE EQUIPMENT-METHODICAL SUPPORT FOR DETERMINING THE PROPERTIES OF EXTRACTS OF GRAPE POMACE EXTRACTS PRODUCED IN THE SUBCREATIVE WATER ENVIRONMENT
Get PDFResearch objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically active substances; formation of methodological support for raw material preparation, qualitative and quantitative analysis of extracts, produced by the subcritical extraction. As a result of simulation in the ANSYS system of the stress-strain state of the walls of the reactor chamber and a set of calculation operations, a high-pressure reactor was created that meets the requirements. The formed methodical complex for determining the physicochemical properties of extracts and the content of various biologically active substances included methods for preparing samples and determining the yield of dry extractive substances, evaluation of extraction of polyphenols (tannic-catechol complex), evaluation of extraction of reducing substances, identification furfural and gallic acids, estimation of free organic acids in terms of tartaric acid, evaluation of antioxidant activity of extracts). This methodological complex allows us to estimate the physico-chemical properties of the extracted biologically active substances
DEVELOPMENT AND RESEARCH CANDIES WITH INCREASED BIOLOGICAL VALUE WITH PROTEIN-FAT COMPOSITE
Get PDFThe composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness
INVESTIGATION OF CHANGES OF STRUCTURAL-MECHANICAL PROPERTIES OF FATTY FILLING FOR SYNBIOTIC WAFERS
Get PDFThere was grounded the choice of functional ingredients for creating the synbiotic complex, consisted of immobilized bifidobacteria and inulin. There was demonstrated the necessity to realize the process of immobilization for “defending” bifidobacteria cells from the effect of unfavorable factors. There was determined the number of microorganisms’ cells and mass share of inulin for introducing in the recipe of a fatty filling.
There was studied the influence of synbiotics on structural-mechanical properties of a fatty filling for wafers. The limit speed, that the high-quality filling can be received at, was established, according to experimental data. It was studied, that the decrease of the fat quantity in the mass and simultaneous increase of the solid phase leads to the increase of the filling firmness that allows to shorten of the process of wafer layers cooling.
There was grounded the expedience of using the synbiotic complex in the technology of wafers fatty filling that allows to receive new wafer types of the functional directionality. 
INVESTIGATION OF THE EFFICIENCY OF USE OF POLYCOMPONENT ACIDIFIERS IN THE TECHNOLOGY OF RYE- WHEAT BREAD
Get PDFThe polycomponent acidifiers “Optimal 1” and “Optimal 2” were elaborated at the National University of food technologies (Kyiv city, Ukraine) for intensifying the technology of rye-wheat bread and prolongation of its freshness.
The composition of acidifiers includes the enzymatic preparations (EP) Glusim 10000 Mono (glucose oxidase) that favors the improvement of structural-mechanical properties of dough, EP Pentopan 500 BG (mixture of pentosanase and hemilcellulase) that favors the modification of non-starched polysaccharides and provides elastic crumb.
For providing the proper dough acidity and intensification of the process of dough fermentation, the acidifier composition is added with citeric acid and dry milk serum (DMS), and for improving organoleptic parameters – with rye fermented malt (RFM).
For increasing dough water-absorbing ability and keeping products’ freshness in the process of storage, guar gum is added.
The optimal dosage of PCA “Optimal 1” and “Optimal 2” in the recipe of rye-wheat bread is 2 % to the flour mass.
There are considered technological aspects of acidifiers use. There are considered processes, connected with stalling, loss of organoleptic and physical-chemical parameters of the bread quality at storage. The positive effect of acidifiers on the parameters of crumbling and swelling of bread crumb at the accelerated technology of its preparation. It was established, that the use of acidifiers favors the deceleration of rye-wheat bread staling. There was obtained the positive influence of acidifiers on preserving smell and taste of ready products. The obtained results prove the expedience of using the elaborated polycomponent acidifiers “Optimal 1” and “Optimal 2” in the technology of rye-wheat bread at its accelerated preparation. The use of the elaborated acidifiers favors the shortening of the technological process of rye-wheat bread production in 2,5-3 times and provide freshness, taste and smell preservation in ready products. 
THE ELABORATION OF CHEESE MASSES OF THERAPEUTIC AND PROPHYLACTIC DIRECTION WITH CRYOADDITIVE “PUMPKIN”
Get PDFThere was grounded the expedience of using cryopowder “Pumpkin” in the technology of sweet and salt cheese masses. The possibility of using cryopowder “Pumpkin” as a component of therapeutic and prophylactic cheeses masses was studied. The main factors of introduction of cryoadditive “Pumpkin” are: normative organoleptic properties of product and its daily norm. The production of cheese masses with cryoadditive “Pumpkin” provides their combination with sugar or salt.
The use of cryoadditive “Pumpkin” needs preliminary comminution and mixing them with sugar-sand or salt. The receipts of 4 types of cheese masses with cryoadditive “Pumpkin” (two fatless and two semi-fat ones) were elaborated. At introduction of cryoadditive “Pumpkin” in cheese masses their food value increased. The organoleptic, technological and commodity characteristics of these cheese masses were studied. It was established, that the color of sweet cheese masses was cream with separate yellow dots of comminuted powder-like cryoadditive and the color of salt cheese masses was, correspondingly, yellow. In sweet cheese masses the distinct smell of cryoadditive was perceptible, whereas in salt cheese masses it was fresh, sour-milk. The flavor of studied samples was more expressed in sweet cheese masses. The offered cheese masses had pleasant, original commodity look, normative physical-chemical characteristics.
The titrated acidity of studied samples of salt cheese masses was 124–130 °Т, moisture ms - 62–60 % and dry substances – 40–38 %, and titrated acidity of studied samples of sweet cheese masses was126–134 °Т, moisture ms 63–66 % and dry substances – 34–37 %.
The offered production widens the assortment of milk products of therapeutic and prophylactic direction
THE INFLUENCE OF DISINFECTANTS ON MICROBIAL BIOFILMS OF DAIRY EQUIPMENT
Get PDFThe aim of the research was to study the features of formation of dairy equipment microflora, the ability of microorganisms to form biofilms on the noncorrosive steel surface with the different roughness and to determine the effectiveness of disinfectants. It was established, that bacteria of Bacillus, Lactobacillus genera of Enterobacteriaceae family are most often extracted from the dairy equipment after the sanitary processing by modern disinfectors, in less number of cases – staphylococci, enterococci, streptococci and pseudomonades. Extracted bacteria form mainly biofilms of the high and middle density. In 100 % of cases biofilms of the high density were formed by Bacillus spp. and Enterococcus faecalis bacteria. It indicates the fact that at the disinfection of the dairy equipment, only stable bacteria that have the ability to produce a biofilm of the high density, remain on its surface.
It was established, that the dairy equipment surface relief, namely roughness, has an influence on the process of biofilm formation in Escherichia coli. On the noncorrosive steel surface with the roughness 0,16±0,065 mcm Escherichia coli form biofilms of the lower density comparing with the surface with the density 0,63–0,072 mcm during 24 hours at the temperature 17 °С.
It was established, that working solutions of disinfectants P3-ansep CIP, Eco chlor, Medicarine and Maxidez were more effective as to plankton bacteria. Microorganisms, formed in biofilms, turned out stable to these disinfectants. Most effective disinfectant for the influence on bacteria on biofilms is Р3-oxonia active – 150. So, the obtained data indicate that for the effective sanitary processing of the dairy equipment it is necessary to use disinfectants that influence bacteria in biofilms. 
ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD
Get PDFUsing the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need.
Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage.
The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С