Том 14 № 4

Постійне посилання зібрання

https://card-file.ontu.edu.ua/handle/123456789/16767

Переглянути

Зараз показуємо 1 - 16 з 16

REGULATION OF THE STRUCTURE OF HONEY DURING ITS LONG-TERM STORAGE
(2021) S. Kurta, O. Khatsevich, I. Solonytska, N. Povarova
The article describes a new method of treating crystallised honey and the characteristics of the obtained liquid honey stored for a long period of at least 1 year. It has been shown that a new method of low- temperature isothermal accelerated processing in a microwave reactor MWR-SPR allows melting crystallised honey to the liquid state. This accelerates its decrystallisation by 250 times compared to the known method that involves heat transfer. The properties of crystals of solid and liquid honey have been investigated and their structures have been compared after rapid low-temperature, isothermal treatment with the help of the microwave technology of ultrahigh frequencies at 50°C, for 60s. The number and size of pollen particle in honey are reduced by 10 times, and the size of glucose and sucrose crystals after processing is 5 times as small. The method of angular distribution of the laser beam has shown that the average size of sugar macromolecules in the treated honey decreases by 2 times as compared with crystallised honey. It has been proved that the suggested low-temperature, isothermal, accelerated treatment in a microwave reactor preserves a high diastase number in Gothe units (10–11), and the content of hydroxymethylfurfural does not exceed 3–6mg/kg honey. The results of X- ray fluorescence spectroscopy have confirmed that the chemical and elemental and oxide composition of honey after treatment is almost unchanged. Analysis of chemical and biological oxygen consumption shows that in the liquid honey samples, after melting by the suggested method, the biochemical activity of honey only reduced twofold, but it is far less than when honey is dissolved by the traditional heat transfer method. All this has a positive effect on stabilising liquid honey after its dissolution and on its stability during long-term (up to 1 year) storage. Based on dissolved, liquid, caramelised honey, a chewing gum has been developed to prevent and treat periodontal disease in dentistry. The chewing gum has been clinically tested and has proved highly effective in 72% of patients with gingivitis, gum disease, and periodontitis.
THE USE OF RICE IN THE TECHNOLOGY OF GLUTEN-FREE FERMENTED NON-ALCOHOLIC BEVERAGES
(2021) O. S. Dulka, V. L. Prybylskiy, A. M. Кuts, S. I. Oliinyk, Nguyen Phuong Dong, O. P. Vitriak
Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as there are more and more people worldwide suffering from coeliac disease. The paper presents the results of theoretical and experimental research on developing a technology of a fermented soft drink based on rice as a gluten-free raw material. The domestic cultivars of husked and unhusked rice described in the paper are Agat, Prestizh, and Premium. Their physical, biological, and physicochemical parameters have been studied, and their amino acid and vitamin composition, the content of macronutrients and trace elements have been determined. According to the research results, it is practical to use rice of the Agat variety in the technology of fermented beverages. Compared with the samples of Premium and Prestizh, the extractivity of Agat is higher by 2–5%, and as to the soundness of its kernels and the husk content, it exceeds them, respectively, by 2.5 and 5.5%. The fat content, which reduces the amount of esters formed during fermentation and adversely affects the foam retention of a drink, was lower in Agat by 28–37%. The content of protein compounds, vitamins, macronutrients and trace elements in grain is essential for the technology of fermented beverages. It has been established that Agat is higher in amino acids than other varieties are: by 5.7% (husked) and by 18% (unhusked). The highest content of vitamins has been found in Agat rice (on average, by 9.4% more of them). Compared with the other cultivars, unhusked Agat rice is higher in the macronutrients and trace elements that are vital for yeast activity: calcium – by 28%, magnesium – by 24%, iron – by 10–18%, copper – by 16.6%. The optimal initial concentration of yeast cells in the wort is 3–5 million/cm3. When using husked rice, the acidity of the wort at the end of fermentation was higher by 7.6% than it was in the wort made with unhusked rice. When comparing different varieties of rice, the acidity values of the fermented wort did not differ significantly. All samples had high sensory qualities characteristic of fermented beverages.
THE USE OF TOMATO POWDER IN PRODUCTION OF MAYONNAISE
(2021) I. Kuznietsova, I. Khomychak, J. Petrova, Yu Haibin, M. Yarmolyuk, S. Tkachenko
It has been studied how tomato powder can be used in the production of mayonnaise. The content of essential amino acids in tomato powder has been compared with the FAO/WHO norms. Fresh plum tomatoes contain 0.158g of non-essential amino acids (in terms of 100g of dry matter), which covers 4.37% of the body’s requirements according to the standardised values approved by FAO/WHO. Tomato powder contains 0.14g of non-essential amino acids. The amount of essential amino acids in fresh tomatoes is 0.216g per 100g, and in powder, it is 0.181g per 100g. The amino acids that determine the intensity of sweetness have been established to amount to 0.165g in 100g of fresh tomatoes and to 0.116g in 100g of powder. So, in the course of drying, the product’s taste qualities related to feeling sweetness are reduced. It has been determined that the organoleptic properties of a product can be improved by adding tomato powder in the amount 1.8–2.2% and using a blend of oils. The mayonnaise samples obtained were cream-coloured with red particles of tomato powder. The samples had a soft structure and a more uniform and viscous texture than the control sample. The microscopic method has shown the homogeneous consistency of the product obtained. It has been noted that the absence of structure-forming agents does not reduce the quality indicators and does not impair the consistency of the finished product. According to the organoleptic parameters, the dose of tomato powder has been determined, which improves the taste of mayonnaise and does not make it oversweet. The research results show the prospects of using tomato powder not only as a carotene-containing raw material, but also as a raw material with a high content of amino acids. Besides, the use of tomato powder can modify the taste of such a product as mayonnaise.
THE EFFECT OF PLANT PROTEINS ON THE FORMATION OF STRUCTURAL AND RHEOLOGICAL PROPERTIES OF NOUGAT
(2021) L. Gordiienko, V. Tolstykh, K Avetisian
This paper considers the problem of increasing the nutritional value of whipped confectionery such as nougat by using hemp- based and soya-based protein-containing ingredients. The main tendencies of obtaining new types of food based on plant proteins with complete amino acid composition are described. The paper presents information on cultivating and using hemp and soya both in Ukraine and in the world, and suggests how products of their processing can be applied to improve the quality and increase the biological value of confectionery. It has been investigated what effect protein-containing ingredients obtained from hemp and soya have on the structural properties of foam in the technology of whipped confectionery such as nougat. It has been established that increasing the amount of plant protein additives leads to a decrease in the foaming ability, but the stability of protein foams increases. Adding 10% of protein-containing hemp additives increases the foam stability by 6%, while protein-containing soya additives increase it by 5%. The paper presents the results of studying the structural and rheological properties of nougat mass with protein-containing plant additives in the amount 2.5–10% of the weight of sugar. It has been determined that adding protein-containing hemp and soya ingredients increases the viscosity and plastic strength of the products and stabilises their structure. The effect of different amounts of nuts on the kinetics of nougat crystallisation has been studied. It is recommended to add 5% of hemp and 7.5% of soya protein-containing additives instead of sugar during the whipping of nougat mass, because it reduces the whipping time and has a positive effect on structure formation. The recommended amount of roasted pistachio kernels in the samples suggested is 25–35% of the total weight of nougat, with the resting time 30–60 minutes and the moulding temperature 50–55°C. The nutritional value of the new products with protein-containing hemp and soya ingredients and nuts has been calculated. It has been noted that nougat has been enriched with protein, unsaturated fatty acids, and minerals (potassium, calcium, magnesium, phosphorus).
RESEARCH AND OPTIMISATION OF THE QUANTITATIVE AND QUALITATIVE CHARACTERISTICS OF GRAIN SHIPLOAD LOTS IN GRAIN TERMINALS
(2021) G. M. Stankevich, A. Kats, V. Shpak
The structure of loading different crops onto vessels at the company Ukrelevatorprom’s grain terminal has been considered. The total grain shipped in 2012–2015 was comprised of 33.7–41.5% of maize, 19.7– 32.2% of wheat, 14.4–26.0% of rapeseed, 6.7–14.2% of barley, and 5.4– 11.0% of soya beans. When forming a 35,000-tonne grain shipload, grain lots stored in silos are sometimes of lower quality than contracts require: the protein and gluten contents can be inappropriate, or there can be smut grains or those damaged by sunn pests. The accepted technology of grain shipload formation does not guarantee that the grain quality will be uniform throughout the whole period of loading a vessel, especially in the beginning. In the first 1,000 tonnes of a grain shipload formed, the weight content of wet gluten was found to be 22.6% instead of 23%, the Falling Number was 145–180 s instead of 230s, and the content of smut grains was not the tolerable 5%, but 6.95–7.8%. The subsequent 2,000–3,000 tonnes of wheat, too, had the Falling Number lower than the contract prescribed (142–215 s), and only further on, its value achieved the required range 295–356 s. In the wheat sample formed from 5,000 tonnes, only the test values of the Falling Number (176s) and the content of smut grains (5.1%) were different from what the contract required. The calculated arithmetic means of the quality parameters of the 5,000-tonne wheat samples formed were practically the same as those determined experimentally, except for the values of the Falling Number and the smut grain content. The values of the coefficient of variation obtained showed that the grain lot was of non-uniform quality: it varied in such parameters as the foreign material (20.82–50.93%), sunn pest-damaged grains (7.41–25.76%), Falling Number (8.76–36.36%), and smut grain content (35.88–78.34%). Application of linear programming methods to optimise the shipload composition has allowed all the quality parameters to meet the contract requirements. Loading grain from all silos simultaneously, with the optimum flow ratio, will result in its even distribution in a shipload, and the grain lot will be of higher quality by all the parameters the contract specifies.
IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS
(2021) O. Shapovalenko, O. Pavliuchenko, Y. Furmanova, L. Sharan, O. Kuzmin
The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.
EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY
(2021) O. Malynka, Y. Malynka, O. Antipina, L. Gural, G. Stepanova, A. Kryganovska
Expertise of four samples of potato snacks with the flavours Barbecue, Ketchup, Cheese, Sour Cream and Onion has been carried out with the use of analytical physicochemical methods. It has been found that the mass fraction of moisture in the samples under study ranges 4.4 to 4.7%, and the mass fraction of chlorides does not exceed 2.5%. The mass fraction of starch, which was determined polarimetrically, varies from 66.1% (Sample 2) to 66.7% (Sample 3). The mass fraction of sugars in the potato snack samples does not exceed 1.9%. None of the samples contains foreign material and mineral impurities. The product’s physicochemical quality parameters established by the tests conform to the manufacturer’s indication that the product contains such ingredients as starch and potatoes (starch and proteins are part of potatoes), oil, maltodextrin, sugars, salt, proteins. Based on characteristic absorption bands in the composition of snacks, FTIR has allowed detecting the presence of the two main components: triglycerides of fatty acids (oils) and polysaccharides (the latter include starches and maltodextrins). Optical microscopy has revealed that the samples have a porous (cellular) structure, with pores distributed throughout the whole mass, which is typical of snacks. Heat treatment of the snacks in the course of extrusion and frying changes the structure of starch to the glassy state: only single whole starch grains are found in the samples. The dietary supplement monosodium glutamate E621 has been identified by thin-layer chromatography on chromatographic plates Sorbfil AF-A-UV. The mobile phases were mixtures of ethanol and distilled water in the ratio 7:3, and n- butanol, acetic acid, and water mixed in the ratio 3:1:1. It has been shown that the turmeric extract E100(i), a natural yellow food colourant, being adsorbed on potato snacks, can be identified in them by its own spectra of diffuse reflection and luminescence spectra, without destroying the samples.
EFFECT OF ULTRASOUND AND ACID PRETREATMENTS DURING DEHYDRATION ON QUALITY PROPERTIES OF QUINCE
(2021) Sepideh Sohrabpour, Mozhgan Yadegari, Reza Esmaeilzade Kenari
Several methods are employed to remove the moisture from organic or non-organic materials, in a variety of industrial applications. Among all, dehydration of fruits is an alternative to decline post-harvest loss of fruits and also a process to produce dried fruits, which can be directly consumed or become part of foodstuffs like cakes, and many others. In particular, drying provokes a series of changes in materials, such as oxidation, browning, or loss of nutritional-functional properties. Ultrasound is famous to have a significant effect on the rate of various processes. Quince is a fruit which is rich in polyphenols, organic acids, and amino acids with important health benefits. The present study examined the effect of ultrasound and blanching pre- treatments prior to convective drying on quality properties of dehydrated quince slices. A completely randomized design was used to address the effect of time of sonication (10−30 min), temperature (40−60°C), and anti-browning agents including acetic, citric, and ascorbic acids as well as distilled water on quality properties of dehydrated quince slices. The obtained results revealed that the shortest drying time (270.33±35.59 min) and the highest total phenolic content (57.29±12.72 mg GAE/ml) were recorded for samples exposed to the ascorbic acid solution. Comparison of the pre-treated and control samples indicated that the highest rehydration ratio (2.75±0.29 %) was achieved by blanched samples in acetic acid solution. The use of citric acid solution led to the highest score in the taste (3.45±1.1), color (3.84±0.9), and texture (3.47±1.02) of quince slices on the basis of a 5- point hedonic scale. The obtained results depended on both ultrasound and the type of blanching solution. Citric and acetic acid samples indicated the highest values of the sensory evaluation and water loss, respectively.
IMPROVEMENT OF THE TECHNOLOGICAL MODES OF PRODUCING DRY WHITE TABLE WINES
(2021) A. Khodakov, O. Tkachenko, G. Sarkisyan, O. Radionova, T. Suhachenko
By using the classical technology of making dry white wines, which does not involve maceration of the pomace, we can produce standard table wines, light and delicate. This minimises such an objectionable factor as saturation of the wine with extra nitrogenous and phenolic substances and oxidative enzymes. On the other hand, this scheme gives a specific varietal aroma no chance to reveal itself more expressively. The paper overviews briefly the scientific works considering the modes of pomace maceration before fermentation and the use of enzyme preparations in the technology of white table wines. The physicochemical and sensory characteristics of wine materials from Rkatsiteli grapes grown in the south of the Mykolaiv Region have been analysed. This analysis has proved that standard white table wine materials can be obtained both by the traditional method (the so called ‘white’ method) and with the use of short-term maceration of the pomace. Macerating the pomace resulted in obtaining fuller, richer wine materials with a bright aroma and good body. It has been shown that to obtain bright and not too blunt wine materials, the most essential parameter of the maceration process is its low temperature. A pectolytic enzyme preparation used during maceration increased, to some extent, the mass concentration of phenolic substances, the reduced extract, the optical density, and the concentration of terpene alcohols. Besides, it allowed fuller revealing a wine’s aromatic profile. The research has resulted in establishing that there is regularity in how the concentration of terpene alcohols changes with different temperature conditions of steeping the pomace. It has been shown that the maximum concentration of terpenes responsible for the varietal aroma is best retained in wine materials when the maceration temperature is 5°C. A rise in the pomace maceration temperature to 20°C led to a decrease in the concentration of labile terpene alcohols, so it should be avoided in producing quality wines. Studying different maceration modes has allowed recommending a certain method to manufacture full-bodied, well-structured white table wines with a pronounced varietal aroma. This method involves adding the enzyme preparation Depectil CLARIFICATION to the pomace and macerating it for 12 hours at 5°C.
BY-PRODUCTS OF PROCESSING CAROB MOLASSES AS SOURCES OF DIETARY FIBRE AND POLYPHENOLS
(2021) Vasfiye-Hazal Ozyurt, Semih Otles
Dietary fibre and polyphenols have been widely used to increase the functionality of some foods because of their potential effects on human health. In this study, extraction of dietary fibre and polyphenols from pomace obtained as a by-product of processing carob molasses has been studied. The dietary fibre and polyphenol extracts were prepared separately. The amount of dietary fibre in the carob molasses pomace was evaluated with two assays: the Association of Official Analytical Chemists’ enzymatic-gravimetric method and the enzymatic-chemical method. The methods were compared, each having been preceded by conventional extraction and ultrasound-assisted extraction of carob molasses pomace. It has been found that when the enzymatic-gravimetric method and the ultrasound-assisted extraction method were used, the total dietary fibre contents were significantly higher than after using the enzymatic-chemical method and the conventional extraction method. Conventional extraction of polyphenols from carob molasses pomace has shown a relatively higher polyphenol content and antioxidant activity than ultrasound-assisted extraction. Ultrasound-assisted extraction took less time than conventional extraction did. The polyphenol profile was characterised by means of a high-performance liquid-chromatography diode array detector using 10 phenolic standards. Six compounds, i.e. caffeic, syringic, -epicatechin, trans-cinnamic acid, myricetin, and naringin were determined with the high-performance liquid chromatography-diode array detector using both conventional extraction and the ultrasound-assisted extraction. Our results suggest that carob molasses pomace can be used to prepare low-calorie, high-fibre, and antioxidant-rich foods, nutraceuticals, and pharmaceuticals.
BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS
(2021) S. Mykolenko, D. Zhygunov, T. Rudenko
The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat flour, amaranth flour has a lower moisture content, higher water absorption capacity and autolytic activity. The variety of Amaranthus hypochondriacus significantly effects on the whiteness of full-fat flours, the lightest of which is obtained from the grain cultivar Kharkivsky-1. A higher fat, protein, and fibre content makes amaranth flours more acidic. The water absorption capacity of the flours shows positive correlation with their autolytic activity (+0.885). The acidity negatively correlates with the moisture (-0.939) and whiteness (-0.814) of the flours. Using amaranth flour of the different types to replace 5, 15, and 25% of patent wheat flour when making bread increases its specific volume and crumb porosity and decreases its shape stability. The positive correlation of the overall quality of the bread samples under study with their specific volume (+0.540) and the negative correlation with the acidity (- 0.685) are statistically significant. The shape stability negatively correlates with the porosity (-0.598), and the latter positively correlates with the specific volume (+0.533). The use of full-fat amaranth flour increases the specific volume and porosity of bread by 1.1–1.3 and 1.1 times respectively. The use of defatted flour from flakes leads to a 1.3–1.9 -fold increase in the specific volume and to a 1.1–1.2 -old increase in the porosity. Incorporation of amaranth flour from groats allows increasing the specific volume and porosity of bread by 1.3–1.5 and 1.1–1.2 times respectively. The bread samples with 25% of all amaranth flours considered and with 15% of full-fat flour of the Liera variety have the lowest consumer characteristics. It has been proved that using 5–15% of full-fat flour from the amaranth grain of variety Kharkivsky-1 and defatted flour from flakes and groats (by-products of processing amaranth grain into oil) improves the quality and nutritional value of bread.
CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS
(2021) Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia
Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processing is minimal as compared to wheat. Three minor millets, namely foxtail, proso, and pearl millets grown in Iran were used in this study. The water absorption characteristics and hardness of these millets have been investigated. The effect that millet flours incorporated in dough have on its rheology has been studied and compared with the effect of wheat on dough rheology. The moisture content of millets increased with an increase in the water temperature, and a regular increase in the water absorption capacity, too, was observed as the temperature rose. The hardness of the millet decreased with an increase in the moisture content of the grains. Pearl millet has been found to have the lowest hardness irrespective of the steeping time and temperature. Incorporation of millet in the dough adversely affected the dough rheology in terms of workability and baking quality. Proso millet highly negatively affected the dough rheology in terms of dough hardness, stability, and dynamic rheological properties. This research highlights the possibility to predict the water absorption characteristics of millet grains to be used to optimise the conditions under which millets are steeped in various bioprocessing operations. It is supposed that on performing proper baking trials to compare the properties of composite flours made from these millets, the results of the rheological studies will prove beneficial and the rheological properties and behaviour will be accurately correlated when the food is applied practically.
MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHYMONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHY
(2021) V. Dunaevskyi, Y. Venher, A. Liptyha, V. Kotovskyi, V. Timofeyev, S. Nazarchuk
Determining the quality of fruit and vegetable products and their storage is a topical problem, as evidenced by a significant number of works from near and far abroad. These works present the worldwide experience of using various optical methods for instrumental non-destructive assessment of the maturity and commercial quality of fruit and vegetables. Despite so many scientific works on this topic, the thermographic methods require further research to find out the prospects of using modern thermal imaging systems in the agricultural sector. The paper studies the possibility of using remote-sensing infrared thermography to monitor the state of vegetables, fruit, and plants during their growth and storage. To determine the quality of fruit and vegetable products by random sampling, apples, pears, and pumpkins, with no external (visible) damage, were tested for the presence of microbial infections in them during rotting. In a laboratory environment, the plants were studied after watering to determine the process of hydration through the trunk and leaves and thus assess their condition. The research used a matrix infrared thermograph developed by V.Lashkaryov Institute of Semiconductor Physics of the National Academy of Sciences of Ukraine. The studies have shown that infrared thermography detects internal damage to fruit and vegetables and allows assessing the watering of plants and their condition. As a result of this work, it has been shown that infrared thermography, as a diagnostic method, can be recommended for timely detection of the internal development of microbial infections that lead to spoilage of vegetables and fruit during long-term storage, as well as for monitoring the state of plants during their hydration. It has been shown that infrared thermography can be used to control the quality of fruit and vegetable products before putting them in long-term storage and during it. The method allows timely detection of damage, and is helpful in studying plants in the laboratory and in the field.
IMPROVEMENT OF THE METHOD OF BOTANICAL IDENTIFICATION OF HONEY
(2021) L. O. Adamchuk
The pollen spectrum of honey reflects the regional crops, forest plantations, all the diversity of the plant species near the apiary. That is why the use, adaptation, and improvement of various methods of pollen analysis and interpretation of its results are topical questions in the countries which produce original varieties of honey on the international market. Ukraine is a leader in manufacturing and exporting honey in Europe and worldwide. Usually, Ukrainian honey is exported not as a finished food product, but as a raw material. This is because the pollen spectrum of Ukrainian honeys is provided with no description characterising their botanical and geographical origin, which, in turn, is because there are no pollen analysis methods implemented in production laboratories. The purpose of this study was improving the pollen analysis method to identify the botanical origin of Ukrainian honeys. The research was conducted in the laboratory of the Department of Standardisation and Certification of Agricultural Products in the National University of Life and Environmental Science of Ukraine, and in the production laboratory of Ascania-Pack Company. The analysis of harmonised methods of melissopalynology and standardised pollen detection methods has allowed developing a botanical method of honey identification adapted to be introduced in Ukrainian laboratories. The method suggested is a complex of individual procedures, operations, and techniques. It has been detailed how to prepare solution to fix and stain pollen preparations obtained from honey. The method of preparing a suspension of pollen grains from honey has been improved: extra dissolution of crystals and a lower speed of the centrifuge reduce the time of making the preparation and improve its quality. The method of obtaining preparations of pollen grains from honey has been adapted to harmonised international melissopalynological methods. New methods have been developed to count pollen grains in prepared monofloral and polyfloral honey samples. It has been detailed how to identify step-by- step the botanical origin of honey by pollen grains using international databases. The method has been implemented in the production laboratories of leading enterprises in Ukraine and Belarus.
QUALITY OF GARDEN STRAWBERRY FRUIT GROWN UNDER CONDITIONS OF TECHNOGENIC POLLUTION
(2021) O. Petrova, T. Kachanova, T. Manushkina, R. Trybrat, I. Smirnova
The quality of fruit of garden strawberries grown on technogenically contaminated soils has been assessed. The highest level of copper and zinc in the fruit was recorded after broadcasting the recommended quantity of the fertiliser N90P60K30. Introduction of the sorbent ameliorant GREENODIN GRAY reduced the content of copper and zinc in the strawberries by 39 and 59% respectively. Researching the early-ripening strawberry cultivars Olviya and Rozana Kyivska has revealed varietal differences in the fruit’s trace element composition. Thus, it can be considered that selection of the proper cultivar is another effective method of obtaining environmentally safe products. Both strawberry cultivars under study were characterised by intense translocation of Cu and Zn into fruit. However, the Rozana Kyivska fruit contained 3 times more copper than the cultivar Olviya did. The zinc level, too, was higher in the Rozana Kyivska fruit (by 1.5 times). When introducing the recommended quantity of the fertiliser N90P60K30, the following criteria for the potential storability and transportability of the Olviya berries were recorded: resistance to phytopathogens, dense consistency of a berry, and the dry matter content 10.08%. As a result, the Olviya berries had the longest shelf life – 7 days, when stored in cooling chambers at 0.5°С and relative air humidity 90%. The sugar-acid index in these samples had the maximum value 6.9%, but the amount of vitamin C was at a minimum. This research has become the basis for practical application of a technology of growing strawberries of the cultivar Olviya. The technology involves broadcasting the fertiliser N90P60K30 together with the sorbent ameliorant GREENODIN GRAY (500 kg/ha) during the primary tillage, and introduction of N45P30K15 with irrigation water. The resulting Olviya berries are resistant to diseases and phytopathogenic damage during storage, have high nutritional value, and are less likely to accumulate ecotoxicants. The yield of berries in the first year of using the plantation was 6,200–6,500kg/ha. The content of nitrates and heavy metals in the berries did not exceed the maximum permissible concentration.
USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS
(2021) T. Zhelieva, N. Kamsulinа, O. Pavlova
The problem of how to remediate protein deficiency in the human diet can be solved by using new raw material sources or by consuming vegetable proteins, in particular, sunflower protein, more efficiently. Sunflower is high in biologically complete proteins with a wide range of functional properties. This makes it practical to use sunflower protein as a component of forcemeats for frozen semi- processed minced meat products. As this task is highly topical and promising, it has determined the direction of further research. The purpose of the research is to establish how sunflower protein affects the qualitative characteristics of forcemeat for frozen semi-processed minced meat products, and to specify the rational norms of using it in their composition. It has been studied how sunflower protein effects on the moisture-holding capacity of forcemeat. The results have shown a sharp increase in this parameter after introducing sunflower protein. It has been established that sunflower protein affects the processes of freezing and defrosting in forcemeat systems. However, it has no pronounced cryoprotective properties independent of its concentration in a system, and the loss in weight during freezing the samples is but insignificant. Studying the effect of sunflower protein powder on the sensory, functional, and technological properties of forcemeat reveals positive dynamics and direct relationship between these characteristics and the concentration of sunflower protein. The losses in the weight of the semi-processed products during heat treatment have been analysed. The data obtained have shown that this parameter decreases by 1.9 times when sunflower protein is used. Sensory evaluation of the samples has allowed establishing that the rational norm for sunflower protein as a forcemeat component is up to 10%. Thus, the research conducted prove that it is practical to use sunflower proteins as components of forcemeats for frozen semi-processed minced meat products. This will make the products more nutritious, allow controlling their amino acid composition, curtail the expenditure of raw meat, help control the rheological parameters, and expand the range of products.

Переглянути

Перегляд Том 14 № 4 за Дата публікації

Результатів на сторінці

Налаштування сортування