EUREKA: Life Sciences
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INVESTIGATION OF THE INFLUENCE OF NANOPARTICLES OF METALS ON FERMENTTATION OF WORT OF HIGH CONCENTRATIONS
Get PDFThere was theoretically grounded and experimentally proved the expedience of enriching high-concentrated wort of the starch-containing raw material with such additional source of mineral nutrition for yeast cells as nanoparticles of metals.
There was studied the influence of nanoparticles of metals on hydrolysis of biopolymers of the raw material and biosynthesis of organic compounds at wort fermentation. It was experimentally established, that the most positive influence of biosynthetic properties of yeast cells is realized by zinc and magnesium. At using zinc and magnesium, yeast biomass and alcohol content in mashes increase.
Best chemical-technological indices of mashes were received at adding nanoparticles of zinc and magnesium at the stage of batch dilution.
There was experimentally studied the synthesis of volatile organic admixtures in marsh distillates depending on point of adding nanoparticles of metals
THE STUDY OF CHANGES IN THE STRUCTURAL AND MECHANICAL PROPERTIES OF TURKEY FILLET DURING STORAGE
Get PDFThe method and equipment for the study of changes of structural-mechanical properties of turkey fillet at storage were offered. The improved express-method of the study allows determine the relaxation effort and time at axial deformation and the firmness limit of meat fibers using penetration.
The selection of registering equipment and sensors for the study of structural-mechanical properties of turkey fillet was grounded. The methods of compensation of axial displacement of sensors at the study of penetration and relaxation were described. The principal scheme, appearance and example of work of setting were given.
The changes of firmness and relaxation effort of cooled turkey fillet at different storage terms were characterized.
It was established, that organoleptically perceptible changes of structural-mechanical properties of turkey fillet take place after 46 hours of storage. In first turn, relaxation is decelerated, the firmness limit is lowered that together with less firmness limit of fibers allows recommend it for formation of natural culinary goods of the given form, for example, rolls.
The offered equipment and methodology of getting results of axial relaxation and penetration allows make conclusions about the essence of changes of rheological properties of turkey fillet and also recommend the studied samples for one or another type of culinary processing
DEVELOPMENT OF THE EXTRACTION METHOD OF INACTIVE FORMS OF PECTIN SUBSTANCES FROM FRUITS TO EASY-DIGESTIBLE ACTIVE FORM DURING THE OBTAINING OF NANOFOOD
Get PDFThe aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into an easily digestible active form when obtaining natural semi-finished products and food products in nanosized form. To achieve the aim, a complex effect on the raw material of steam-thermal treatment or cryogenic shock freezing and fine-dispersed grinding is used as an innovation.
A new method for obtaining finely dispersed additives and health products from fruits and vegetables with a high content of biologically active substances (BAS) and prebiotic substances is developed, which is based on a complex effect on raw materials of processes of steam-thermal or cryogenic treatment of raw materials and fine-dispersed grinding, which is accompanied by destruction, mechanochemistry, non-enzymatic catalysis. It is found that when these processes are activated, pectic substances are activated, more complete extraction from raw materials (4.5 ... 7.3 times) from a latent form and transformation into a soluble form. The mechanism of these processes is disclosed, recommendations for the creation of recreational nanoproducts are developed. It is shown that, in parallel, non-enzymatic catalysis (up to 70%) of hardly soluble pectic substances in individual monomers takes place, that is, transformation into a soluble, easily digestible form.
The increase and seizures of latent forms of biologically active substances in finely dispersed frozen and heat-treated purees from fruit compared with fresh raw materials is established. The increase is respectively 1.5 ... 4.0 times and 1.5 ... 3.0 times. The quality of the obtained new types of fine mashed potatoes exceeds the known analogs for BAS content and technological characteristics. New types of purees are in a nanoscale, easily digestible form.
With the use of new types of finely dispersed additives, a wide range of products for health-improving nutrition has been developed with a record content of natural BASs (new types of nano-lipids, nanosorb products, milk-vegetable cocktails, fillings for confectionery and extruded products, curd desserts, bakery products, snacks - falafel, creams, etc.)
INVESTIGATION OF BRAN LOAVES STALING FOR THE USE OF COMPLEX BAKING IMPROVER "FRESHNESS"
Get PDFElderly people’s ration must necessarily include bakery, enriched with food fibers, of yesterday baking. To improve their quality and increase their storage life, the complex bakery improver (CBI) “Freshness” was elaborated. The base of the complex improver is beer powder, combined with lecithin, enzymatic preparation Betamalt 25 FBD, carboxymethyl cellulose, ascorbic acid. According to the results of research, the optimal dose of CBI “Freshness” in the recipe of bran loaves that is 2 % of flour mass was established. The processes, connected with staling and loss of organoleptic and physical-chemical parameters of bran loaves at storage, were considered. The results of the study of free and bound water in products indicate that CBI “Freshness” use decreases osmotically bound water content that confirms the deceleration of brain loaves staling process. It was established, that CBI “Freshness” use decreases crumbling of bran loaves and increase their swelling comparing with products without it. The studies proved that at CBI “Freshness” use, the content of bisulphite bounding compounds increases comparing with a control at the expanse of the increase of the amount of substances, that form a smell at dough ripening and dough half-finished products baking. The increase of carbonyl compounds amount in bran loaves correlates with more intense flavor and smell of products, and with a crust coloration. The positive influence of CBI “Freshness” use on microbiological parameters was received that is proved by bran loaves storage life increase up to 72 hours. It was proved, that BCI “Freshness” use favors the increase of non-packed bran loaves storage life up to 72 hours at the expanse of osmotically bound water content decrease and microbiological pureness increase. 
EFFECT OF COMPONENT COMPOSITION OF PIGMENT COMPLEX ON THE FORMATION OF COLOR OF RHUBARB AND GOOSEBERRY
Get PDFThe objective of present study is to determine the influence of component composition of pigment complex on the formation of color of rhubarb and gooseberry that defines consumer properties of these plant products. We report comparative study of rhubarb of the botanical varieties Monarch, Linney, Krupnochereshkovyy, Ogrski, and of gooseberry of the varieties Malachite, Pavlovsky green, Green urozhainyy, Green butylochnyy, zoned in the eastern regions of Ukraine. To determine the content of pigment complex substances of rhubarb and gooseberry, we used methodology by V.F. Gavrilenko and L.M. Khandobina. The method of the International Commission on Illumination (ICI) was applied for quantitative characteristic of color.
Results of research into qualitative and quantitative composition of pigment complex of berries of gooseberry and rhubarb stalks revealed that the main components are the chlorophylls whose overall content for different varieties of rhubarb is (3.7…4.5)∙10-3 %, for berries of gooseberry is (3.5…4.7)∙10-3 %. The color characteristics of the examined samples of gooseberry and rhubarb are correlated with the quantitative content of pigments in the raw materials and make it possible to determine the dominant tone (λd, nm) − green, color purity − green with shades of blue, brightness – green, light green, dark green, which coincide with the visual estimation of color.
We show expediency of the application of the ICI XYZ method to characterize the color, which considerably facilitates the estimation of color when assessing the quality of food products. 
STUDY OF THE DIFFERENT WAYS OF PROTEINS EXTRACTION FROM SHEEP AND COW WHEY FOR “URDA” CHEESE PRODUCTION
Get PDFThe necessary stage of technological process of “Urda” albumin cheese production is whey proteins extraction from sheep whey (in classic technology of product) or from the whey mixtures, offered in the work. For whey proteins extraction from whey the following ways are used: thermal, acid, acid-alkaline and chlorine-calcium.
There was established the equal dependence of the influence of the way of proteins extraction from both sheep and cow whey on the output of protein mass.
The most output of protein mass (3,47±0,10 %) is at the chlorine-calcium way of proteins extraction, a bit less – 3,41±0,08 % – at the acid-alkaline way. But the acidity of such protein mass, received by the chlorine-calcium and acid-alkaline ways is not high – 37,2±1,8 and 45,6±1,4 % respectively that negatively influences the gustatory qualities of product. The least output is registered at the thermal way. Albumin cheese, received from such protein mass, was the best by its gustatory qualities. The output of protein mass from sheep whey is 1,60 times higher than from cow whey. The mass share of proteins in protein mass, received from sheep whey is by 6,9…8,0 % higher comparing with one, received from cow whey.
Protein mass, received from sheep whey by the chlorine-calcium and acid-alkaline ways has the low titrated acidity. Cheese, received from protein mass, received of sheep whey by the acid method, has the extremely high acidity values (115,5±1,5 °Т), excessive sour-milk flavor and smell. These results don-t allow to provide the long storage term. That is why it is recommended to use the thermal way for proteins extraction from sheep whey and for proteins extraction from cow way in the technology of “Urda” albumin cheese.
So the thermal way of proteins extraction from the mixture of sheep and cow whey in ratio 1:1 or 3:1 can be used for “Urda” albumin cheese production. The use of cow whey gives a possibility to cheapen the product because cow whey is cheaper than sheep one. Such cheese has the improved organoleptic parameters, namely homogenous consistence, tender sour-milk flavor and smell
STUDY OF INFLUENCE OF CALCIUM CONTENT IN MILK ON QUALITY INDICATORS OF COTTAGE CHEESE
Get PDFThe analysis was realized, and the dependence between the calcium content and organoleptic and functional-technological properties of milk as a raw material for producing sour milk cheese was determined. It was demonstrated, that alongside with other factors, the important role in milk clotting belongs to calcium, which role is in binding of free OH-groups of phosphoric acid of casein micelles. As a result of the aforesaid, their negative charge and colloid stability decrease with further hydrophilicity decrease with further aggregation of casein molecules. It was established, that the excessive content of calcium in milk is negative that is manifested in formation of the dry and brittle consistence of sour milk cheese. There was offered the way of calcium content regulation in milk by its decalcification using the natural sorbent of sodium alginate. Regulation of the milk salt system, especially, the calcium content as an initial raw material for producing sour milk cheese by the change of the content and condition of calcium allowed to correct parameters of the process of sour milk cheese making and its functional-technological properties, especially, moisture-keeping ability, form stability and other. It was established, that the decrease of the calcium content in milk provides getting sour milk cheese with the soft, easily smearing consistence, without whey separation. The obtained data on the characteristic of organoleptic indicators fully correlate with studies of the microstructure and dispersity of sour milk cheese. It was determined, that milk decalcification results in raising dispersity of sour milk cheese at the synchronous increase of the percent content of protein particles with minimal size characteristics in the system. It was elucidated, that the microstructure of studied samples consists of protein grains of the same form, evenly distributed by the whole volume. Based on the obtained experimental data, there were corrected parameters of the technological process of sour milk cheese production. There were elaborated ways of formation of the culinary products assortment on the base of sour milk cheese, produced of decalcified milk. 
STUDY OF THE PROPERTIES OF MARSHMALLOW WITH THE SUDANESE ROSE AND BLACK CHOKEBERRY DYES UPON STORAGE
Get PDFCreation of marshmallow with natural dyes is impossible without investigation of properties of products and estimation of its quality. Our objects of investigation were organoleptic, physico-chemical and antioxidant properties of the products at storage for 30 days. The six of marshmallow samples were the objects of our research. They differed in the type of structuring agent - gelatin or gelatin with solubilized substances and the type of dye – water or water-alcohol extract of cryopowder from Sudanese rose or water-alcohol extract of cryopowder from вlack chokeberry.
Necessary indexes of quality are supplied for the new types of marshmallow with natural dyes. Moisture content (19.0 ... 21.5 %), total acidity (3.5 °Brix), density (0.51 ... 0.67 g/cm3), reducing substances content (not more than 13.6 %) were determined by standard methods. Use of natural anthocyanin dyes let us to increase antioxidant properties of the ready product. Value of antioxidant capacity of the new samples, determined with use of galvanostatic coulometry method, is in 2 ... 2.5 times more than the same results for samples, made without the dyes.
It was established that short time storage (up to 2 days) of marshmallow with natural anthocyanin dyes at temperature (15...18)°С and relative air humidity 60...75 % is possible without packing materials. Storage of the products in hermetically polyethylene wrap and cardboard box provides high indexes of quality, stability of colour in long time (up to 30 days). It was shown that antioxidant properties of marshmallow with water-alcohol extracts of cryopowder from Sudanese rose and black chokeberry remain stable.
The new developed types of marshmallow with natural anthocyanin dyes makes wide market of confectionery and can be used for correction of feeding of a man
SUBSTANTIATION OF HOT SMOKING PARAMETERS BASED ON SENSORY RESEARCHES IN HOT FISH MARINADES TECHNOLOGY IN THE JELLY POURING
Get PDFModern technologies of food products provide creation of healthy, tasty and safe products, characterized by high organoleptic properties, balance by main food factors and structural-mechanical parameters of a product.
The main technological process in the technology of fish marinades and a jelly pouring is the hot smoking. Technological parameters of the hot smoking have been scientifically grounded on the base of the statistical processing of data of sensory studies. Organoleptic assessment of semi-products after the thermal processing was carried out by 5-point system corresponding to the elaborated scale. The quantitative assessment of organoleptic parameters of the quality of experimental samples was determined by the totality of all assessment points, taking into account chosen weight coefficients depending on the importance degree of a given parameter at forming consumer qualities of a product. The generalizing quality parameter was calculated as a sum of assessments of organoleptic parameters – taste, consistence and appearance. Individual assessments of separated quality parameters of products (in points) were put in degustation lists and statistically processed by the averaging method.
The smoking process realization, according to scientifically grounded parameters allows to produce the new type of tasty, healthy and presentable culinary products of a perspective object of Ukrainian aquaculture – silver carp of a prolonged storage term. 
INVESTIGATION OF FOAMING AND HYDRATION PROPERTIES OF COLLAGEN HYDROLYZATE
Get PDFQualitative parameters of foams, received due to glutin were studied. Technological conditions for receiving food foams were optimized. Their microstructure was determined; it was demonstrated that foam bubbles have the spherical form with the size from 50 mcm to 200 mcm (at the shaking temperature 9°С), at increasing the temperature of foam creation to 20 °С, the mean bubble size reaches 1530 mcm.
The data, obtained using IR-spectroscopy demonstrated the presence of free groups, able to bind free water molecules. The obtained microphotos of hydrated glutin demonstrated that the crystal form had not been destructed by the alkaline hydrolysis, partially dissolved at hydratation.
The obtained data give a possibility to recommend collagen hydrolyzate as an effective foaming agent and stabilizer of food systems at producing beverages of raw material fruits.