Том 12 № 2

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https://card-file.ontu.edu.ua/handle/123456789/6016

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Зараз показуємо 1 - 15 з 15

PLASMA-CHEMICALLY ACTIVATED WATER INFLUENCE ON STALING AND SAFETY OF SPROUTED BREAD
(2018) A. Pivovarov, S. Mykolenko, Y. Hez’, S. Shcherbakov
The article reveals the research results of freshness and safety of sprouted wheat bread made with the use of water additionally treated with nonequilibrium low-temperature contact plasma. Prospects of the use of dispersion of wheat grain for the wholegrain bread production are shown which allow decreasing the grain raw materials loss along the food chain. The ways of prolongation of bread freshness during storage and slowdown of bread staling are analyzed. It is shown that in case of usage of plasma-chemically activated water in the technology wheat grain soaking duration decreases by 30%. The additional water treatment also promotes bread freshness prolongation up to two days. It is determined that water gets the characteristics relevant for the technology after 30–40 minutes of treatment with nonequilibrium low-temperature contact plasma. According to our findings, usage of plasma-chemically activated water provides slowdown of water migration and moisture loss by the crumb. It is determined that the usage of additional water treatment in the technology results in 17–60% increase in hydrophilic properties of the crumb and slows down their reduction during storage of sprouted wheat bread. Results of differential thermal analysis showed changes in various forms of moisture binding in the product during storage and increase in the part of adsorptionally bound moisture by 6–8%, when additional water treatment is used for grain soaking and dough making in sprouted wheat bread making technology. The rate of moisture removal from crumb of sprouted wheat bread made with the use of water subjected to nonequilibrium low-temperature contact plasma was determined through mathematical processing of data and construction of piecewise linear model. It is proved that safety level of usage of plasma-chemically activated water in sprouted wheat bread technology meets the requirements to the content of heavy metals such as mercury, arsenic, copper, lead, cadmium, zinc, and mycotoxins (aflatoxin B1, deoxynivalenol, zearalenone).
THE INFLUENCE OF GRAPE POWDERS ON THE RHEOLOGICAL PROPERTIES OF DOUGH AND CHARACTERISTICS OF THE QUALITY OF BUTTER BISCUITS
(2018) T. Brykova, O. Samohvalova, N. Grevtseva, K. Kasabova, A. Grygorenko
The effect of grape powders on the rheological properties of dough and the indicators of butter biscuits quality have been investigated. Butter biscuits were cooked with the addition of powdered grape seeds and grape skins from the grape pomace obtained in the southern regions of Ukraine. The grape powders were added to the dough in an amount of 15.0% of the weight of the wheat flour. It has been shown that the presence of powdered grape skins increases the dough’s effective viscosity by 3.9 times, of powdered grape seeds – by 5.4 times, as compared to the reference sample, and it makes the dough more resistant to destruction. Adding powdered grape skins increases the plastic viscosity of the samples by 31.4%, powdered grape seeds – by 38.1%. The higher plastic properties of the dough allow the biscuits to hold their shape better and to retain the pattern on their surface. With grape powders added, the adhesive strength of the dough decreases. When powdered grape skins are added, the adhesion strength decreases by 23.0 %, and if we add powdered grape seeds, by 33.0%. It facilitates the work of moulding equipment and reduces the production losses of the dough during processing and moulding. The values of physicochemical parameters of the quality of butter biscuits – the specific volume and the wetting ability – slightly increase as compared to the reference sample. Products hold their shape better, and do not become runny during baking, because of a higher degree of form stability. Organoleptic indicators of the quality of butter biscuits with experimental additives are becoming better. Biscuits acquire a pleasant nutty taste after adding powdered grape seeds, and the taste and flavour of prunes and raisins after adding powdered grape skins. Butter biscuits take a deep chocolate colour or chocolate with a violet tint.
OBTAINING AND CHARACTERISTICS OF CALCIUM ORGANIC FORMS ON THE BASIS OF METABOLITES AND PROCESSING PRODUCTS OF PROBIOTIC BACTERIA
(2018) A. Kapustian, N. Cherno, О. Nikulina
The possibility of obtaining bioavailable mixed ligand chelate complexes of calcium has been considered. As bioligands, it is proposed to use the metabolic products of probiotic bacteria combination and products of enzymatic hydrolysis of peptidoglycans of their cell walls. The culture fluid of probiotic bacteria composition has been investigated for the determination of metabolites in its composition that can participate in the formation of calcium chelate complexes. The qualitative composition and quantitative content of organic acids of a culture fluid have been determined. It has been established that it contains the following acids: oxalic (1.6 mg/dm3), citric (22.1 mg/dm3), acetic (575.8 mg/dm3), lactic (236.3 mg/dm3), benzoic (1.5 mg/dm3). In addition, it has been found that in the composition of the culture liquid, free amino acids and soluble protein are also present in the amount of 1.2 mg/cm3 and 5 mg/cm3, respectively.In order to obtain fragments of peptidoglycans of cell walls of probiotic bacteria as potential bioligands for complex formation, their enzymatic hydrolysis with pancreatin has been performed. It has been established that the highest content of biologically active muropeptides is 5.1 mg/cm3 and it is accumulated during hydrolysis of the substrate for 180 minutes, the ratio of enzyme: substrate 1: 100 and 5.1 mg/cm3.By methods of nephelometry and spectrophotometry, it has been established that the obtained mixed ligand systems are effective chelating agents and, depending on the composition, bind calcium in amounts of 9, 14 and 16 mg/cm3. Identification of the pH stability of the complex has been shown that in the range of pH values 4–7, the chelate system is stable, at pH 2 only 10% of the complex is stored, at pH 9 60% is preserved. By method of differential scanning calorimetry the thermostability of the complex has been investigated. It has been established that the complex is stable in the temperature range of 20–122°С, and therefore can be used in the composition of health foods, the technology of which involves high-temperature processing.
SELECTION OF THE COMPLEX OF ENZYME PREPARATIONS FOR THE HYDROLYSIS OF GRAIN CONSTITUENTS DURING THE FERMENTATION OF THE WORT OF HIGH CONCENTRATION
(2018) T. Mudrak, A. Kuts, S. Kovalchuk, R. Kyrylenko, N. Bondar
In this paper, an optimal complex is selected of enzyme preparations for hydrolysis of the components of grain raw materials during fermentation of high concentration wort. When selecting enzyme systems, their effect on the technical and chemical parameters of the fermented wash during the fermentation of wort is investigated. For the research, maize grain with a starch content of 69.0 % was used. Fermentation was carried out with 18–30% of dry matters (DM) in the wort, using the osmophilic yeast strain Saccharomyces cerevisiae DO-16.The recommended concentration of the enzyme preparation Amylex 4 T (the source of the α-amylase enzyme) – 0.4–0.6 units of α-amylase ability/g of starch – is optimal for the concentration 18–27% of DS in the wort. For 30 % of DS, it is practical to use 0.6 units of α-amylase ability/g of starch. With the use of the enzyme preparation Diazyme TGA (the source of the enzyme glucoamylase), the value is 7.5 units of glucoamylase ability/g of starch, alcohol accumulation in fermented washes was 10.51, 13.35, 15.78% vol., according to the wort concentrations 18, 27, 30 %, respectively. It has been established that with the application of the cytolytic enzyme Laminex 750, the concentrations of dissolved carbohydrates and non-dissolved starch have a tendency to decrease. In the samples where the proteolytic enzyme preparation Alphalase AFP was added at a concentration of 0.05 units of proteolytic ability/g of raw materials, there was an increase in the accumulation of yeast cells by 6.5% compared with the reference sample. The recommended concentration of Deltazyme VR XL (the source of β-glucanase and xylanase) is 0.05 units β-glucose/g of raw materials. The addition of a cytolytic and proteolytic enzyme preparation in combination with β-glucanase and xylanase contributed to an increase in the accumulation of ethanol in the washes by 1.7 % compared with the reference sample, and to an almost 33 % decrease in the concentration of dissolved carbohydrates and non-dissolved starch. On the basis of experimental studies, it has been found that using a complex of enzyme preparations – amylolytic (Amylex 4T), saccharifying (Diazyme TGA), proteolytic (Alphalase AFP), cytolytic (Laminex 750), and complex AF β-glucanase and xylanase (Deltazyme VR XL), in various combinations of their concentrations, – contributed to the intensification of the fermentation process of the wort and increased accumulation of the target product, ethanol, by 0.8–1.4 %, depending on the wort concentration. The highest amount of ethanol accumulated at the maximum dosage of additional enzyme preparations.
DETERMINING HEAVY METALS IN MUSHROOM SAMPLES BY STRIPPING VOLT-AMMETRY
(2018) O. Kupchyk
Industrial cultivation of mushrooms in Ukraine in recent years has been developing at a rather high pace. A promising consumer of Ukrainian mushrooms may be the European Union market. But mushrooms are not delivered there in significant volumes due to quite high requirements for the product quality. From the biosphere, heavy metals can enter the mushrooms and make them potentially dangerous for people. The content of heavy metals: zinc, cadmium, lead, and copper in edible mushrooms (ceps, chanterelles, butter mushrooms, saffron milk-caps, and champignons) has been studied by using the stripping voltammetry method after the destruction of the matrix of mushroom samples. Sample preparation was done by the method of “wet” mineralisation with oxidising mixtures of various compositions using inorganic acids (nitrate, chloride, sulfate), and an oxidiser – hydrogen peroxide. Besides, dry ashing was used. As a result of the experiment, it has been found that the most effective method of extracting the ions of heavy metals and ensuring the accuracy of the analysis is sample preparation using nitric acid and hydrogen peroxide. The concentrations of the metals under analysis are calculated on the dry basis (mg/kg). The concentrations found for bioelements that are contained in enzymes in living organisms (zinc, copper, and toxic elements – lead and cadmium), are within the range of 51.3–72.9; 3.0–10.3; 0.2–1.32, and 0.06–0.33 mg/kg, respectively. Thus, by arranging the samples of the mushrooms under study in ascending order by the specified total content of heavy metals, we obtain the following series: ceps – butter mushrooms – chanterelles – saffron milk caps – champignons. Besides, the relative error of analysis has been calculated, and the replicability of the selected research method has been estimated. Thus, the method of stripping voltammetry can be applied in quantitative determination of heavy metals in mushroom samples.
THE RATE OF THE TEMPERATURE DROP IN SWEET PEPPERS AT THE TECHNICAL STAGE OF RIPENESS DURING THEIR COOLING
(2018) V. Koltunov, K. Kalaida, A. Zabolotna, T. Volkova
The leading vegetables in Ukraine are cabbages, cucumbers, tomatoes, sweet peppers, and aubergines. More than 27 million tons of sweet pepper is grown in the world yearly, and only about 161,600 tons of it in Ukraine. However, it takes one of the leading places in vegetable growing, and it is a traditional and the most common type of the vegetable.The article presents the results of research on the rate of the temperature drop in sweet peppers at the technical stage of ripeness during their cooling and warming. Fruits of the sweet pepper of the Sondela variety at the technical stage of ripeness, with a weigh of 375, 208, and 104 g, ripening and harvested at the same time, were taken for the experiments.The studies have shown that the fruit temperature dropped most actively in the first 40–50 minutes of storage, and then the rate of cooling decreased, the decrease starting in the pepper fruit weighing the least. Fruits weighing 104 g, 68 mm in diameter, reached their optimum temperature (0.0°С) in 2 hours. The cooling of peppers weighing 208 g, 80 mm in diameter, was only 10 minutes longer. The temperature of the largest fruits became 0°C after 3 hours 40 min. The enthalpy of the fruits, too, slowed down rapidly. If the rate of the decrease in the enthalpy is the same, it will have a positive effect on maintaining an even temperature of storage of peppers. Besides, it will make it possible to avoid the external sweating caused by an uneven temperature of the fruits. Also, the cooling process is not smooth and uniform: the temperature remains the same for some time, and then it sharply decreases, in percentage terms, between the indices. These processes indicate the resistance of a plant organism to unfavourable temperature conditions of the environment.
DETERMINING THE MODES OF TECHNOLOGICAL OPERATIONS IN THE PRODUCTION OF EINKORN WHEAT BREAD MADE OF FROZEN DOUGH AND ENRICHED WITH JERUSALEM ARTICHOKE FLOUR
(2018) N. Stankova, T. Gogova, L. Paramonenko
Einkorn wheat is a grain crop characterized by the ability not to accumulate heavy metals from the soil. Besides, it is rich in selenium. Jerusalem artichoke is rich in inulin. From the combination of these two types of flour (einkorn wheat and Jerusalem artichoke), bread can be produced for people for who suffer from type 2 diabetes. It is proved that consuming bread enriched with Jerusalem artichoke for two months every day significantly reduces the glycaemic index of patients suffering from type 2 diabetes. To provide these patients systematically with fresh bread, the bread dough freezing technique is suggested. We have studied how the storage time of dough enriched with a flour mix (100 % einkorn wheat flour and Jerusalem artichoke flour) in the frozen state influence the modes of the main technological operations in the production of bread made of frozen dough, namely, defrosting, the time of increasing the temperature of the dough up to the operational level, the duration of the final fermentation and of baking. It has been established that the storage time of the dough in the frozen state reduces the duration of defrosting (which differs by 91 min. from that of the reference sample). However, there is a reverse effect, too, for the rise of the temperature of the dough to the operational level and for the final fermentation. The duration of the two above-mentioned operations is determined simultaneously. It is 5 min. more, compared with the reference sample. It has been established that the storage time of frozen dough does not affect the duration of baking. By the organoleptic indicators, the bread from the frozen dough is very similar to the reference sample.
TECHNOLOGY OF PRODUCING SYMBIOTIC BIOLOGICALLY ACTIVE ADDITIVE
(2018) L. Krupytska, L. Kaprelyants, L. Trufkati, T. Velichko, V. Kirilov
The article presents data on the development of the technology of multicomponent probiotics from two bacterial strains: Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4. The ability of bacteria of the genus Propionibacterium to have a selective stimulating effect on the growth of bacteria of the genus Bifidobacterium has been characterised. Based on the experimental data obtained with the MATLAB software, optimal conditions were determined for the accumulation of the maximum amount of biomass of the consortium of Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4. The main parameters that determined the yield of biomass in the process of cultivation under different temperature conditions (T=30°С, Т=34 °С, Т=37 °С) have been taken as the optimality criteria. These parameters are the number of colony-forming units and the active acidity. It has been established that the optimal time for cultivating a consortium of bifidobacteria and propionibacteria in a soy-lactose medium is 24 hours at a temperature of 34°C. On the basis of the data obtained, we have created a symbiotic BAA (biologically active additive) and developed a basic technological scheme for its production. The biologically active additive was created on the basis of the symbiotic consortium of bifido and propionibacteria containing 4 × 1010 CFU/cm3 of B. longum-Ya3, and 3 × 1010 CFU/cm3 of P. shermanii-4. The microbiological control of the quality of the obtained dietary supplement based on the consortium of the bacteria Bifidobacterium longum-Ya3 and Propionibacterium shermanii-4 has found no pathogenic and sanitary indicator microorganisms. It means that the finished product is safe and suitable for consumption. As for the organoleptic parameters, the BAA obtained is of a powder-like structure, beige-coloured, with a specific taste and smell.
DETERMINING TARTRATE IONS IN THE SAMPLES OF MINERAL TABLE WATERS BY THE DECAY OF MOLECULAR LUMINESCENCE OF RUTIN IN COMPLEX WITH YTTRIUM (III)
(2018) E. Malinka, S. Beltyukova, V. Boychenko
The yttrium (III)-rutin (Rut) complex in the presence of bovine serum albumin (BSA) is suggested as a luminescent sensor to determine tartrate ions (Tart). It has been experimentally established that tartrate ions reduce the luminescence intensity (Ilum) of the Y(III)-Rut complex in the presence of BSA and Tart. The spectral and luminescent properties of the Y(III)-Rut complex in the presence of BSA have been studied. The peak of the luminescence spectrum of the Y(III)-Rut complex in the presence of BSA is at λ=570 nm. In the presence of potassium tartrate, Ilum of the Y(III)-Rut complex decreases, and the maximum luminescence shifts to the longwave region of the spectrum (λ=590 nm). It is known that the luminescence decay can be caused by various processes, including reactions in the excited state, energy transfer, formation of complexes, and collisional decay. It can be assumed that the decay effect of the Y(III)-Rut complex is due to the complexation reaction of Y(III) with Tart, that leads to the destruction of the Y(III)-Rut complex. The luminescence decay of the Y(III)-Rut complex in the presence of BSA by means of Tart follows the Stern-Volmer relationship. The Stern-Volmer constant K is 1230 l/mol. The method of luminescent determination of tartrate ions in mineral table waters has been developed. It is based on using the decay of rutin’s molecular luminescence in the Y(III)-rutin complex in the presence of BSA. The linear calibration plot for tartrate ions has been obtained over the range of Tart concentrations of 0.02 to 0.20 mg/ml. The limit of determining potassium tartrate is 0.01 mg/ml. The technique has an advantage over the existing ones due to the absence of toxic reagents, and short-time analysis. Besides, it allows rapid screening of samples of mineral table water.
CHANGES IN THE NUTRITIVE VALUE OF THE RADISH OF DIFFERENT VARIETIES DEPENDING ON THE STORAGE METHOD
(2018) A. Dubinina, H. Selyutina, T. Letuta, O. Hapontseva, T. Frolova
It is found that the ways of storing radish root vegetables have different effect on their nutritive properties. The data obtained show that the total mass losses during storage in containers in bulk range from 14.80% (Bila Zymova Skvyrska) to 19.20% (Daikon Bile Iklo). Storage in containers with a polyethylene liner and with a layer of damp sand on top results in total mass losses of 6.67 to 10.38% (Chorna Zymova Skvyrska and Daikon Bile Iklo, respectively); storage in containers with a polyethylene liner and open top leads to 12.30–16.65% losses in mass (Bila Zymova Skvyrska and Daikon Bile Iklo, respectively). It has been studied for different radish varieties how product losses and the dynamics of the content of dry substances, sugars, organic acids, and vitamin C depend on the method of storage. The amount of vitamin C, when radish root vegetables were stored in the traditional way in a container, decreased by 1.7–2.5 mg/100 g (the varieties Sertse Drakona and Marhelanska, respectively). The use of a polyethylene liner can reduce the loss of ascorbic acid by 40–55% of the initial content in the product. On the contrary, spreading a layer of wet sand on top contributes to an increase in vitamin C in the varieties of the radish root under study. So, its amount at the end of the storage period was 24.67 mg/100 g (Daikon Bile Iklo) to 35.00 mg/100 g (Troiandova).It has been experimentally determined that the chemical composition of the varieties Chorna Zymova Skvyrska, Bila Zymova Skvyrska, Marushka, Troiandova, Sertse Drakona remains quite stable during all storage period. They are resistant to intensive sprouting, and quantitative losses do not exceed 17 % even under traditional storage in containers in bulk. The varieties Lebidka, Marhelanska and Daikon Bile Iklo require special storage conditions which would not only provide temperature and humidity control, but, for example, the selection of gas composition or products ventilation rate, etc., as well. It has been proved that radishes are best stored in containers with a polyethylene liner, covered with a wet sand layer. This method provides high humidity, a stable temperature, and the optimum content of carbon dioxide. Besides, i allows reducing the loss in dry substances and sugars, and preventing the intensive sprouting of the root vegetables, with up to 94 % of them remaining in saleable condition by the end of the storage period. The storage of root vegetables with the use of a wet sand covering layer provides an increase in vitamin C content.
ELECTROPHORETIC SYSTEMS FOR PREPARATIVE FRACTIONATION OF PROTEIN PRECURSORS OF BIOACTIVE PEPTIDES FROM COW’S MILK
(2018) V. Yukalo, L. Storozh, K. Datsyshyn, O. Krupa
The article considers the possibility of obtaining purified fractions-precursors of bioactive peptides from milk proteins by the method of preparative electrophoresis. To choose an electrophoretic system, a comparative study has been carried out of four methods of electrophoresis in polyacrylamide gel that are used to analyse milk proteins (disc-electrophoresis without disaggregating agents, and disc-electrophoresis in the presence of sodium dodecylsulfate in homogeneous and gradient gel, and electrophoresis in homogeneous gel with urea). Electrophoresis of the total milk protein has shown that none of these systems allows separating effectively all protein precursors of bioactive peptides. The next stage was obtaining two main groups of milk proteins – caseins and serum proteins for electrophoretic fractionation. With the help of analytical electrophoresis, it has been established that each of the obtained groups had a typical proteins composition. Then, the proteins groups obtained were fractionated by preparative electrophoresis using the four electrophoretic systems listed above. In this case, the casein proteins that differ in the primary structure (αS1-, αS2-, β-, and ϰ-caseins) can be effectively separated by preparative electrophoresis on the basis of a homogeneous gel system in the presence of urea. The composition of this electrophoretic system was simplified. Unlike the analytical variant of a homogeneous polyacrylamide gel system, the toxic 2-mercaptoethanol was excluded, and the urea concentration was reduced. For the fractionation of serum proteins, a disc-electrophoresis without disaggregating agents can be used as a basis. It allows obtaining the main precursors of bioactive peptides from milk serum proteins: β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulins. The protein precursors obtained by preparative electrophoresis were used to develop the biotechnology of obtaining bioactive phosphopeptides and inhibitors of the angiotensin-converting enzyme.
QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS
(2018) O. Fursik, I. Strashynskiy, V. Pasichny, О. Kochubei-Lytvynenko
. In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composition developed. The protein digestibility-corrected amino acid score (PDCAAS) has been calculated to clarify the assimilation of amino acids that enter the body as part of proteins in experimental cooked sausage samples.It has been established that replacing a part of the meat raw material with the protein-containing composition in the formula of cooked sausages does not affect significantly the amino acid composition of the finished product. The addition of mechanically deboned poultry meat reduces the amount of such essential amino acids as isoleucine by 68 %, compared with the control formula, leucine by 38 %, and valine by 48 %. At the same time, the content of lysine significantly increases by 1.5 times. The in vitro index of digestibility for an experimental sample of cooked sausages with protein-containing composition at the pepsinolysis stage is slightly reduced compared with the reference sample (by an average of 7 %). At the second stage of hydrolysis (trypsin enzyme), this parameter does not differ from the reference one. During the two stages of hydrolysis, this parameter, with mechanically deboned poultry meat introduced, decreased by an average of 20 %, compared with the reference sample.Calculated PDCAAS has allowed establishing that the true efficiency of proteins in cooked sausages is different from the in vitro index of digestibility, which is due to the presence of limiting values of the essential amino acids content in the product.
MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”
(2018) V. Pasichnyi, Ye. Kotliar, M. Polumbryk, M. Polumbryk, V. Litvyak
The purpose of this study was to investigate the effect of the collagen-based additive Bilkozyne on the texture of cooked sausages. This additive is a food ingredient obtained by partial hydrolysis of a beef skin split. We suggested that Bilkozyne usage in the formulae of meat products will allow reducing production costs and improving the texture of the final product. We used scanning electron microscopy (SEM) regarded as a unique tool in the comprehensive research of the texture of food products. Prior to that, we had developed a protein stabiliser (PS), based on Bilkozyne and other hydrocolloids, in order to distribute fats uniformly in the protein matrix of mincemeat. The influence of PS on the surface morphology of dried samples of cooked chicken sausages made from the mincemeat has been investigated. The main component (60 %) of the PS was collagen containing the protein Bilkozyne. The PS levels in the cooked sausages were 10 % and 15 %. Qualitative changes of the texture of cooked sausages have been examined by means of high resolution SEM. The following morphological parameters of the samples have been examined: the number of holes per 1000 µm2 of the area of the sample; the average area of the holes, µм2; the holes ellipticity; the average area of the surface without the holes per 1000 µм2 of the area of the sample. It has been shown that adding 10 % of the PS in the hydrated form results in essential improvement of the morphological features of the sausages as compared to those made with non-hydrated PS. It has been found that an increase of the PS in the formulae from 10 % to 15 % has a negative impact on the texture of the final products, causing a significant decrease in the hydration degree of the myofibrillar proteins of the meat’s muscle tissues. Bilkozyne has a positive effect on the distribution of fats and proteins in the mincemeat. This makes it possible not to change the source of fats in cooked sausages. Thus, the inclusion of Bilkozyne into the formula of cooked sausages results not only in the improvement of their texture, but also in the increase of essential amino acids content.
MODERN TECHNOLOGY OF PRODUCTION AND STRATEGY OF PROMOTION OF NEW CEREAL PRODUCTS ON UKRAINIAN CONSUMER MARKET
(2018) M. Mardar, А. Yegorova, I. Ustenko, M. Stateva, T. Cherevaty
In the article, based on analysis of the market of dry breakfasts in Ukraine and calculations of the assortment of instant and quick-cooked cereals, which are implemented in trading networks of Odessa and Odessa region, it was established that studied supermarkets can not provide stable, complete and wide assortment of products to fully meet needs of consumers. This means that it is necessary to carry out various measures in the field of forming domestic assortment of instant and quick-cooked cereals and improving its structure. Purpose of work was to develop strategy for launching a new product on the market, namely instant and quick-cooked cereals, on the basis of assortment analysis, mapping of strategic groups and construction of differentiation scale to enhance competition and create useful product advertising. With help of strategic group cards it was discovered that domestic products are poorly represented in such segments as a wide assortment at low prices and average latitude of assortment at low prices, therefore these segments can be considered as strategic for domestic instant and quick-cooked cereals producers. Based on construction of differentiation scale by trademarks of instant and quick-cooked cereals, it has been established that strategy of promotion in creating useful advertising to increase the competition of new products by means of differentiation can become emotional and social motives that are not used or very little used by competitors: originality, fashion, trendset, morality, sexual attractiveness, fear, revenge, status, socialization, self-realization, freedom, invovement, co-creation. Obtained results indicate that market for consumption of instant and quick-cooked cereals in Ukraine is sufficiently "young", demand for this kind of products is constantly growing, therefore the development and implementation into production of high-quality instant and quick-cooked cereals and expansion of its range is very relevant. The article also proposes and improves the technology of production of cereal extrudates with high nutritional value based on different kinds of cereal crops and vegetable raw materials. A substantial expansion of the range of products of instant and fast cereals in the form of flakes, muesli, granola, couscous based on a mixture of extruded flour and grains of extrudates has been proposed.
STUDYING THE PROPERTIES OF GRAPE POMACE AS OF AN OBJECT OF DRYING
(2018) V. Derevenko, G. Kasyanov, L. Pylypenko
Grape pomace contains a complex of valuable and biologically active compounds. Drying is one of the main ways of microbiological stabilisation and preservation of the nutritional value of this secondary raw material. Kinetic parameters of dehydration of grape pomace from different industrially cultivated and processed varieties have been studied, namely, of the red grape varieties Cabernet and Shiraz, and of the white varieties Chardonnay and Riesling. Dependences of the moisture content in the process of convective drying at different drying agent rates have been obtained at a regulated temperature of 80 °C. The components of such an important technological parameter as the drying time have been determined. These components include the duration of the constant drying rate period Φ2 and the time of the decreasing drying rate period Φ1 of the two zones of the second drying period. The coefficients of the dehydration process have been calculated depending on the type of grape pomace processing. It has been shown that the discrepancy between the calculated and experimental results does not exceed ±3.9%. The specific features of the moisture yield of the pomace have been revealed, the pomace being viewed as a complex heterogeneous system with colloidal and capillary-porous properties. There are different types of its technological preparation: it can be fresh, frozen, fermented, and this makes for the fact that the drying time and drying rate may differ by 1.32–1.46 times. High preservation of valuable properties of grape pomace has been shown. Thus, the concentration of biologically active substances (BAS) in the total polyphenolic compounds is up to 69% of their initial concentration in the grape pomace samples, and the microbial contamination of the samples after drying is reduced by 51–82% of their initial contamination.

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