Том 13 № 2

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https://card-file.ontu.edu.ua/handle/123456789/9800

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THE ROLE OF SOIL MICROBIOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE
(2019) G. Krusir, T. Shpyrko, О. Sagdeeva, V. Zakharchuk
In order to increase the efficiency of composting the organic component of solid municipal waste as a highly effective biotechnological method, and to compare the characteristics of the processes, it is suggested to use soil as an inoculum, as a microbiological additive - an extract from the soil. The original compost mixture is a multicomponent system, the decomposition and transformation of which depends on the functioning of a microorganisms complex, in particular, fungal and bacterial microflora. Since the main component of the organic fraction is cellulose, it is expedient, along with the definition of the total number of the microflora bacterial and fungal components, to determine the number of cellulose-decomposing microorganisms. An estimation of the change in the compost mixtures’ microbial population has been made, which shows that bacteria dominate over fungi in compost mixtures. A similar microbial complex is observed in soils. The article presents the results of the study of the soil microbiocenosis qualitative and quantitative composition in order to use it as an inoculum in the process of composting the organic part of solid municipal waste. The influence of microbiological additive on the process of the organic waste composting for acceleration in mesophilic and thermophilic temperature regimes with controlled parameters was studied. The results of the conducted studies allow us to conclude that the organic waste composting with the microbiological additive is appropriate, both in the case of thermophilic and in the case of mesophilic regimes. The period of the compost maturation with the use of a microbiological additive is 6 weeks. It was shown that the microbiological complex accelerates the process of composting the organic component of solid municipal waste by 3.3 times for the thermophilic regime and by 2.1 times for the mesophilic conditions of composting process, which testifies to the efficiency of its use in the operation of the solid municipal waste processing in order to improve the general level of environmental safety.
THE IMPROVEMENT OF THE WATER TREATMENT TECHNOLOGY FOR THE KVASS PRODUCTION
(2019) O. Dulka, V. Prybylskyi, S. Oliynyk, A. Kuts, O. Kovalenko
The composition of water significantly affect the flow of the process and the main indicators of the finished drink. The article presents the results of theoretical and experimental researches on improvement of the technology of preparation of drinking water for the production of non-alcoholic fermented beverages, in particular, bread kvass. The high efficiency of the application of natural minerals – clinoptilolite, rock crystal and activated carbon with combined treatment of water in the technology of bread kvass is proven. The quality and usefulness of the product depend on the content of its impurities. The integrated action of investigated materials with adsorption, ion exchange and redox properties provides water conditioning and achievement of the intensification of the technological process and high organoleptic qualities of the finished product. The work presents the physical-mechanical characteristics of the investigated materials, technological parameters of treatment, the influence of filter materials on the organoleptic and physical and chemical parameters of water and finished product. The article also gives a taste-aroma profile of bread kvass, made from the use of prepared water. The materials of the conducted research testify to the expediency of water treatment for the production of bread kvass in the sequence of clinoptilolite, active coal, rock crystal with a filtration rate of 8–15 m / h. In this case, the total iron content is reduced by 5 times, the total stiffness decreases by 75%, permanganate oxidation is 9 times. It has been established that such processing allows for high organoleptic qualities of prepared water and end product and increases the tasting score of bread kvass by 7 times, with no unpleasant taste and aroma that is characteristic of chlorinated water and decreases the turbidity of the beverage as a result of a decrease in the overall rigidity of water.
USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS
(2019) O. Topchii, Ye. Kotliar, T. Honcharenko, A. Petryna, O. Tarasiuk
Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.
THE FATTY ACIDS CONTENT IN THE LIVER OF JAPANESE QUAILS AFTER THE CHEMICAL TREATMENT OF HATCHING EGGS
(2019) V. Danchuk, V. Trach, S. Midyk, О. Danchuk, V. Ushkalov, O. Kepple
The five groups of Pharaoh quail (100 animals per group) were formed to fulfill the tasks. Quails of the control group were fed by the standard mixed fodder for quail (DSTU 4687:2006). The bird of the research groups (I–IV) received the same feed, but with the addition of 20 g/t of vitamin E. We selected the hatching eggs after 4 weeks of feeding research fodders. Eggs were weighed and laid for incubation using the standard mode after pre-incubation storage of the eggs of the quails obtained in the peak of egg production for 5 days. On the 14th day of incubation, the eggs of the quails were divided into 5 groups. Treatment of eggs I, II and III of the test group was carried out on the 14th day of incubation, respectively, with solutions of 1% sodium hypochlorite 2% perchloric acid 0,5% hydrogen peroxide. Egg of control and IV experimental group were not subject to chemical treatment. The material for research was hatching eggs of quail, liver tissue of 14 daily embryos and 1-day quail. The fatty acid composition of the lipids of tissues and egg yolk was determined in this biological material. Analysis of methyl esters of LC was carried out on a Gas chromatograph Trace GC Ultra (USA) with a flame ionization detector. Identification of fatty acids was carried out using a standard Supelco 37 Component FAME Mix. Quantitative assessment of the spectrum of fatty acids of yolk lipids was carried out by the method of internal normalization, determining their percentage content. Ontogenetic differences in the fatty acid composition of tissues are established. Processing of the eggshell on the fourteenth day of incubation with H2O2 solution is accompanied by an increase in the proportion of stearic acid in the liver of the 1-day quail and a decrease in the proportion of Neukosatrienoic and pre-fatty acids. Treatment of the shell with sodium hypochlorite and HCl is accompanied by an increase in the proportion of stearic acid by 0.96–1.00 % and аrachinic acid, with a decrease in the proportion of gondoinic and eicosatrienic fatty acids. At the same time, when treating with HCl and sodium hypochlorite, the ratio of the sum of saturated to unsaturated fatty acids decreases by 3.2–7.9% (p<0.05). So, the established changes in the fatty acid composition of the liver one-day quail indicate a significant effect of the chemical treatment of the egg shell on the exchange of fatty acids in the embryonic period.
TECHNOLOGY IMPROVEMENT AND EVALUATION CONSUMER PROPERTIES OF DRY BREAKFAST
(2019) K. Sakibaev, L. Pylypenko, T. Nikitchina, G. Kasyanov
The assortment of ready-to-eat extruded products and the chemical composition of their ingredients according to the complex of basic and biologically active substances have been analyzed. The feasibility of developing new formulations of extruded breakfast cereals using non-traditional nut-bearing raw materials by means of adjusting the composition and types of leguminous and fruit components has been substantiated. The technology of multicomponent dry breakfast cereals based on wild nut-bearing raw materials of Kyrgyzstan and Ukraine, as well as cultivated types of plant crops, has been developed. The process of extrusion is improved through the use of CO2 with partial extraction of the lipid components of the raw materials. The composition of the six introduced formulations of dry breakfast cereals is substantiated by predictive forecasting of biological activity and preservation ability of the main food components after technological processing and storage of the extrudates. An increased nutritional value and a decrease in amino acids limiting the biological value of their proteins in formulations with leguminous, nut-bearing and fruit-grain components are established (formulations 1–3 − reduction in lysine deficiency by 18–26%, for methionine and cystine by 12–21%; formulations 4–6 − for lysine by 22–29%, leucine and valine by 17–36%). The absence of toxic effects and the increase in the integral biological activity of the Stylonichia mytilus test-culture in terms of its survivability by 18–31% for the developed formulations, compared with traditional extrudates, are shown. The antioxidant activity of the samples, determined volumetrically by the intensity of the isopropylbenzene oxidation, made it possible to establish the oxidation induction period and the concentration of antioxidants. According to the obtained results, the guaranteed shelf life of the developed types of dry breakfast cereals that meet safety requirements can be prolonged by 24–39% compared with the control, and the introduction of secondary raw materials to the formulations can improve technical-and-economic indicators. The nutritional and biological value, organoleptic and structural-mechanical properties, as well as the biological activity of the products developed, allow us to recommend introducing them into production.
ADJUSTING FLOUR QUALITY BY ENZYMES: CURRENT STATE, PROBLEM ANALYSIS, FUTURE DEVELOPMENT PROSPECTS
(2019) D. Zhygunov, D. Marchenkov, T. Lebedenko
The article overviews the issue of wheat flour modification by enzymes. The role of enzymes in the dough formation process is considered. Modern ways of providing the desired dough parameters for flour products in conditions of Ukraine are shown. Recommendations and suggested directions for further research are given. Flour is a complex multicomponent product and have to correspond with a number of requirements for its composition and properties. Different conditions of grain cultivation and storage result in significant deviations of its quality indicators when it comes to flour mills. The modification of flour going through adding several technological additives, in particular by enzyme products. The action of enzymes to a large extent allows to adjust the properties of the dough and of flour end-products. In addition, enzymes further affect the nutritional values of flour, which makes it possible for the flour production to use low-quality grain, while maintaining the planned quality indicators of flour. The functional properties of flour fractions obtained on different technological passages depend on the content of various anatomical parts of the grain from which they derived from. Particle size, starch damage, protein content, fat content, ash content and intensity of enzyme activity vary significantly depending on the type of grinding equipment. All this gives reason for recommending the introduction of enzymes not while manufacturing bakery end-products but still at the stage of flour production. The damage to the grain with a corn bug, grain germination in Ukraine puts grain-processing plants the task of assessing the activity of own grain enzyme systems. Indirectly, this can be estimated using the gluten deformation index and the grain Falling Number. But the estimation of enzyme systems by such methods does not allow precisely to calculate the amount and composition of enzyme products necessary to achieve maximum effect when adjusting flour properties. The issue of removing anti-nutrient factors in flour, which is largely inhibitors of the action of both their own grain enzyme systems and additionally introduced enzyme preparations, is also relevant.
OPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX
(2019) K. Iorgachova, N. Sokolova, S. Kotlik
The modern concept of recipe development and improvement has to be based on fundamental knowledge about the chemical composition of ingredients as well as mechanisms of their assimilation. Glycemic index of food products, including bakery products, becomes important in the aspect of the spread of a metabolic syndrome that is a complex of various metabolic disorders that lead to the development of atherosclerosis and cardiovascular disease. The article shows the possibility of creating a recipe for sweet baked goods with low moisture content and reduced glycemic index due to using the buckwheat flour, dry wheat gluten, oat bran and aqueous extract of stevia. We have used modern methods of setting up the experiment and processing their results. The influence of these ingredients on the glycemic index has been characterized. The efficiency of using Stevia as natural sweeteners, has shown, for developing approaches to reduce the energy value and the glycemic index of bakery products. The coefficients of the regression model were given as a result; it has helped to find out the patterns of influence of both selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article presents the results of multicriteria optimization, which can be used to create recipe compositions using selected ingredients using of modern software Design-Expert 11. The amount of buckwheat flour was in range 5–20%, dry wheat gluten – 5–15%, oat bran – 2–6% of the total number of dry ingredients in the formulation. A rational ratio of the main ingredients has been found to provide an optimal ratio of the factors "low glycemic index - excellent taste". The glycemic index of developed baked goods with low moisture content was 57–58.This article has shown the possibility of using an integrated approach in forming the recipe of low-moisture bakery products with a reduced glycemic index.
STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP
(2019) G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, I. Shevchenko
The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is a source of solids, sweetener, cryoprotectants (at high DE) and thickener (for low values of DE). The starch syrups with fundamentally different functional and technological properties are chosen for the study: high glucose-fructose syrup HGFS-98 (DE = 98) and low-sugar starch syrup GFS-30 (DE = 30). To determine the size of ice crystals in ice cream, a light microscope of the brand XS-2610 with a cooling chamber is used for an increase of x600, and the cryoscopic temperature is measured by cryostat and Beckmann thermometer (TL-1) to calculate the content of frozen out water. The regularities of the process of water freez-out in ice cream with milk fat content of 3.5%, creamy fat content of 10% and filling with fat content of 15% in the temperature range from minus 6ºС to minus 40ºС are established. In particular, the content of frozenwater in ice-cream at certain stages of the technological process is determined. The results are used to optimize the prescription composition of ice cream with starch syrup. It is recommended to use hydrocarbon complexes consisting of HGFS-98 and GFS-30 in the ratio of 30:70 to 80:20 to reduce the content of frozen water in ice cream of different chemical compositions. The results of the study are of practical importance and allow to obtain in production conditions the fine-crystalline structure of ice cream with starch syrup.
THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT
(2019) L. Vinnikova, O. Synytsia, A. Kyshenia
The main problems of meat products thermal treatment have been considered and analysed in the paper. Analysis of the existing research papers suggests that the main attention is devoted to the influence of temperature value and time of processing on the physical, chemical, microbiological and organoleptic indicators of the product. The influence on the protein and fat components of raw meat has been described as well as the changes in the meat product structure under the influence of temperature have been pointed out. The important impact of thermal treatment on the changes in proteins at heating, including solubility and hydration of the proteins, has been examined. The paper analyses the microbiota screening before and after thermal treatment. Special attention was paid to the impact of temperature on microbiota as it is an important indicator of a meat product safety. Methods and purpose of thermal treatments as well as the advantages and drawbacks of each method were considered. Formation of tastiness properties of the product depending on the methods and thermal cycling was emphasized. Submitted is the analysis of the factors that influence the product mass losses under the impact of high temperature. The dependence conditions of a meat product quality on the thermal cycle were also analysed. Attention is paid to alternative methods of thermal heating as well as their influence on ready product quality and safety. Substantial contribution of Odesa National Academy of Food Technologies to solving problems of the conventional thermal treatment of meat products was shown, same as a possibility of bringing a product to cooking readiness without application of high temperature. The main content of the paper includes analysis of the methods and thermal treatment cycles existing in the world and proves importance of the temperature control and cooking time which influence safety, quality and yield of the product.
INFLUENCE OF FOOD ADDITIVE “MAGNETOFOOD” ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS
(2019) I. Tsykhanovska, L. Skurikhina, V. Evlash, L. Pavlotska
. The influence of a food additive“Magneftofud” (nanopowder of double oxide of two- and trivalent Ferum) on physical and chemical parameters, functional and technological properties of model beef minced meat have been studied. Also, their organoleptic parameters and the output of ready steaks made from them were investigated. Food additive “Magnetofood” was added to the beef minced meat in the amount of 0.05–0.15% to the mass of meat raw material. The water-binding ability was determined by the method of pressing; degree of oxidation by means of peroxide and acid numbers; output of the finished product and organoleptic indicators – by standard and commonly accepted methods; digestion of proteins of steaks – by the method of Pokrovsky A.A. and Yertanova E.D. It has been determined that due to the nanosize of Ferum oxide , a significant specific volume, developed active surface, affinity for proteins, thermal stability, the additive “Magnetofood” has antioxidant, sorption, complexing, structure-forming, stabilizing, water-binding, water and fat-retaining properties. Thus, the investigated additive contributes to the formation of new functional and technological indicators of beef meat systems and the improvement of consumer characteristics of the finished products obtained from them. The input of "Magnetofood" food additive in beef minced meat improves the organoleptic and functional-technological parameters compared to control: the moisture-binding capacity increases by 12.0–12.8%; output of finished products - by 1,5–4,5%. The growth of the total effect of digestion of proteins of prepared steaks (in 1,17-1,65 times) have been noted; reduction of the acid number (by 3,0–4,0%) and peroxide number (by 0,09–0,12 mmolol/kg). The results of the studies allowed to determine the rational amount of food supplement “Magnetofood”, it is 0.15% to the mass of meat raw materials.
OPTIMISATION OF ORGANIC SOLVENT EXTRACTION OF TOTAL CAROTENOIDS FROM BULGARIAN TOMATO PROCESSING WASTE
(2019) M. Nikolova, T. Prokopov, D. Taneva, N. Dimitrov
The quantity of tomato wastes combined with beneficial characteristics of components of the wastes justifies the great interest of researchers and manufacturers in extracting of carotenoids from this low cost material. In this study the response surface (RSM) approach and Box-Behnken design (BBD) were used to explore the possibility of modelling and optimisation the organic solvent extraction of total carotenoids from Bulgarian tomato processing waste (TPW). Bulgarian TPW consists of tomato pomace was used in this study. Dried and ground TPW was plased in the extraction flask and stirred with acetone at various extraction conditions. The extract obtained was vacuum filtered through filter paper and was subjected to spectrophotometrically total carotenoids content determination. A three-variable, three-level BBD of RSM was employed in optimisation the extraction conditions for the highest recovery of total carotenoids from Bulgarian TPW. A response surface quadratic model was developed and statistical analysis was carried out. Data concerning model adequacy tests indicated that the values of R2 and Radj2 for quadratic model were the higest in comparison to the other models. The obtained F-value of 38.65 implies the model was significant (p < 0.05) and could be used for optimisation. The effects of extraction temperature, solvent to solid ratio and extraction time were significant in total carotenoids yield. Total carotenoids content ranged from 9.78 to 25.28 mg/100 g dried TPW. The predicted values of total carotenoids content were closed to the experimental observed values. By use of RSM the optimal extraction conditions were determined as follow: extraction time of 90 min, solvent to solid ratio of 60 mL/g and extraction temperature of 50ºC. The results obtained showed that predicted (28.40 mg/100 g dried TPW) and experimental (28.86±0.92 mg/100 g dried TPW) values of total carotenoids content were not significant different (p > 0.05).
INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM
(2019) Maryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San, Sara Naji-Tabasi
In this study, the influence of molecular weight (MW) was measured on functional characteristics of Balangu seed (Lallemantia royleana) gum (BSG) fractions. Firstly, BSG fractionated by precipitation method using ethanol basis on MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Then the physicochemical properties (uronic acid, protein and molecular weight) were investigated for BSG and fractions. Moreover, the rheological characteristics of BSG and fractions emulsions were determined. The results showed, the value of MW for Balangu, PER-Balangu and SUPER-BSG were 3120 kDa, 6130 kDa and 2050 kDa, respectively. All the emulsions established shear-thinning behavior (1%, w/w). SUPER- Balangu was obtained lower storage moduli (G') and loss moduli (G''), which showed as the best uniform emulsion. The present of high uronic acid content (20.35%) and protein content (10.8%) of SUPER-Balangu led its increase emulsifying activity. PER-Balangu emulsion contains more poly-dispersed oil droplets with larger size which may be due to low protein content (6.03%). According to the results the most uniform emulsion related to SUPER-Balangu which can be a replacement for some of the plant hydrocolloids used in food products.
THE DEVELOPMENT ADVANCED GRANULATION TECHNOLOGY OF COMPOUND FEEDS
(2019) B. Yegorov, N. Batievskaya
The advantages of using granular mixed fodders in comparison whith the loose сompound feeds have been analyzed in the article. A detailed analysis of the production of granulated feed in the world and in Ukraine for the last ten years has been presented. The article is dedicated to the justification of the use of granulation technology in the feed industry. The advantages and disadvantages of granulation technology are presented, as well as the structural scheme of the traditional technology of production of granulated mixed fodders with the receipt of granules grains is considered. The detailed analysis of technological processes of the traditional technology ofgranulated mixed fodders production with the receipt of granule grains with the description of technological regimes of each process has been given. The main disadvantages of traditional technology of granulated feed production have been considered and possible solutions of these problems are presented. As the development of the feed industry is characterized by the intensification of technological processes aimed primarily at improving sanitary quality, the methods of preliminary wet-heat preparation of mixed fodder, in particular, the application of expansion to the granulation process, have been presented as the basis for further development of the advanced granulation technology. The advantages of using expansion, the principle of the expander and the technological features of the process have been considered. The generalization of the conducted analytical and experimental studies allowed to develop the advanced technology of granulation in the form of a blend granulated crumb, which will increase the output of finished products. The technology for the production of granulated сompound feed in the form of a blend granulated crumb and expanded crumb have been presented in the article. The description of technological processes and technological regimes (moisture of products, use of sieves, vapor pressure, steam consumption, duration, etc.) have been presented too. The physical and microbiological characteristics of granulated and expanded feed, as well as granulated grains and expanded grains are given.
TECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS
(2019) D. Fedorova, L. Diachuk, K. Palamarek
The article is focused on researching and developing a technology of new pasty food products based on vegetable and fish raw materials made from powders of hydrobionts. The article presents the results of an experimental study into the effects of both domestic and imported hydrobiont powders on the organoleptic properties and chemical composition of new food products ‒ vegetable paste and fish and vegetable paste. It was experimentally established that the use of hydrobiont powders in the production of pasty food products allows increasing the content of essential nutrients and contributes to the solution of fundamental problems of disorders caused by the deficiency of calcium and iodine, omega-3 PUFA and nutritional fibers in human nutrition. The analysis of experimental data shows that the consumption vegetable paste and fish and vegetable paste products with hydrobiont powders, according to to the recommended nutrition standards for the population of Ukraine, provides from 25 to 123% of daily intake of iodine, from 20 to 30% of calcium and from 6 to 30% of daily intake of essential nutrients ‒ synergists of assimilation of iodine and calcium, which improves their bioavailability and makes it possible to classify such products as prophylactic. The use of semi-finished fish and plant powder products made from domestic fish Gobiidae and hydrobiont powders by Rieber Food Ingredients, a Norwegian company, enables the production of vegetable paste and fish and vegetable paste food products with high organoleptic quality parameters. These new technologies of food products can be recommended for introduction in catering establishments and industrial food production.
RESEARCH OF THE SAFETY INDICATORS OF BERRY SAUCES WITH SEAWEED’S RAW MATERIALS
(2019) G. Deinychenko, Т. Lystopad, T. Kolisnychenko
The current thing now is the matter regarding enrichment of food products with organic iodine, which is caused by iodine deficiency in the food ration of most of the country's population and by the country-wide radionuclide pollution, which leads to a hundredfold increase of risks of the thyroid body radiation. In this regard, there were developed the technologies of the berry sauces with the addition of the seaweed’s raw materials, as the iodine-concentrating component. The technologies of blueberry-cranberry sauces with guelder-rose juice, cornel-bilberry sauce with guelder-rose juice and blueberry-buckthorn sauce with guelder-rose juice were developed. This work is dedicated to a research of safety indicators of the developed sauces. There were used the hydrated seaweeds of Laminaria, of Fucus, of Undaria pinnatifida as iodinated additives. The following microbiological indicators were determined: the quality of mesophilic aerobic and optionally anaerobic microorganisms (МAOАnM), mold, yeast and lactic acid bacteria, and the presence of the coliform bacteria (CB) bacteria. The study results showed, that there are no microorganisms in the finished products, which may result the damage of the product after pasteurization. It was identified, that the own organic acids of the prepared sauces will be sufficient to ensure the microbiological clearness and the use of the additional preserving agents does not make sense. Toxicological indicators, namely the mass fractions of lead, cadmium, arsenic and mercury, have been studied. It has been established that the content of toxic elements in test samples is hundreds of times less than permissible. The toxicological indicators were studied, namely, the mass fractions of lead, cadmium, arsenic and mercury. It was identified, that the content of toxic elements in test samples is hundreds of times less than permissible. Thus, it is proved that the sauces made according to the developed technology, comply with the requirements of the regulatory documents according to the safety indicators. Moreover, it is proved, that that the addition of the seaweed’s raw materials does not worsen these indicators. To confirm the obtained data, the sample with the highest seaweed content was examined by an independent laboratory accredited according to DSTU ISO/IEC 17025 with the issuance of the appropriate test report.
FUNCTIONAL FOODS: PROSPECTS IN UKRAINE
(2019) L. Kaprelyants, A. Yegorova, L. Trufkati, L. Pozhitkova
Today, food is intended not only to satisfy hunger and provide necessary nutrients for human organism, but also to prevent nutrition-associated diseases and improve the mental and physical condition. The formula of food in the XXI century includes constant use of both traditional natural foods and foods with desired properties in the diet. The foods with desired properties are the functional food products, i. e. those enriched with essential food substances and micronutrients. These functional products cover a wide range of foods and ingredients with various biologically active substances responsible for their health-supporting and preventive effectiveness. This allows to lower the healthcare expenditures and support the economical development. The health and general well-being of today’s Ukrainians is influenced by many factors: rush life tempo, age-related changes in organs and tissues, heredity, unhealthy habits, stress situations etc. But the great importance of the diet and numbers and quality of products from which meals are prepared also should be kept in mind. And while we cannot change some factors, we can absolutely control others, particularly the characteristics of foods. The article presents some features of modern diet of Ukrainian population as an integral factor of health risk. Also, we show food substance consumption profiles of Ukrainian population in years 2015-2018, and the rate of functional foods on Ukrainian market in the last two years. The article is a review and highlights the necessity to develop production of functional foods based on fundamental and applied researches in food technology, nutritiology and the latest molecular biological technologies. General approaches to modern principles of functional food production technology are proposed. The role of the latest molecular biological technologies in functional food production is disclosed, especially of the proteomics, nutrigenomics and metabolomics. Important directions of functional food research are shown, they are associated with identification of new functional ingredients and increasing confidence of the consumers in such products. Motivations are proposed to stimulate the food manufactures to continue to develop the functional foods and to increase their assortment, thus providing a remarkable profit from successful products.

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