Том 15 № 1

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SPECIFIC FEATURES OF THE TRACE ELEMENT COMPOSITION OF THE CULTIVATED FLAX AND SOME OF ITS WILD RELATIVES
(2021) I. Poliakova, N. Sinyaeva, V. Lyakh
Controlling the content of trace elements in human food is a major problem. Lack of them, as well as their excess, can seriously affect a person’s health. Commonly, people do not receive enough minerals they need. Though these minerals are found in products of both animal and plant origin, many ethnic groups have a significant preference for plant food, which is very often obtained from cereal plants. Not infrequently, though, these plants are poor in mineral elements, or a specific processing technology depletes a product of minerals. This article shows the content of such trace elements important for people as zinc, copper, cobalt, and nickel in the seeds and leaves of cultivated flax (L. usitatissimum) and its three wild perennial relatives (L. austriacum, L. hirsutum, and L. thracicum). We focus on flax, because, besides containing valuable trace elements, it is also a source of unsaturated fatty acids which are no less important for the human body. To date, there is but little information on the content of certain trace elements in the seeds of cultivated flax, and practically nothing is known about their content in its wild relatives, which are used mainly as decorative verdure. It has been established that the seeds contain 37.1-64.2 mg/kg of zinc, 5.3-9.3mg/kg of copper, 2.9-7.3mg/kg of nickel, and 1.4-3.3mg/kg of cobalt. In the leaves, these trace elements are present in far smaller amounts (1.1-4.3mg/kg). The highest in these trace elements is the wild species L. thracicum, and the lowest is L. austriacum. It has been found that in the plant material of cultivated flax, the ratio of the microelements under study was similar to that in the wild species. Zinc predominates in the flax seeds, but in the leaves, it exceeds other elements only insignificantly. Generally, both cultivated flax and its three wild relatives can be viewed as valuable and worthwhile sources of zinc, cobalt, copper, and nickel.
PURIFICATION OF WATER-ALCOHOLIC MIXTURE WITH MODIFIED NATURAL MATERIALS
(2021) S. Oliinyk, L. Tarasyik, I. Samchenko, A. Kuts, O. Dulka
The aryticle presents the results of theoretical and experimental research on improving the technology of purification of water-alcohol mixture with natural modified minerals for the production of vodka. The methods and main filtering materials used in alcohol technology have been considered, the inefluence of natural efficiencies of modilification has been determined. Methods for determining physicochemical parameters, cationic-anionic composition of the sort, method of modification of natural obsidian and natural zeolite clinoptilolite are described. The paper presents the main unit specific costs of hydrochloric acid solution for removal from the surface of ash elements and limestone inclusions, drinking water and prepared for washing material, water-alcohol mixture to establish an equilibrium strength value to prevent dilution of the sort. The influence of modified natural materials on physicochemical parameters and cationic-anionic composition of sorting before and after its purification by modified obsidian and clinoptilolite in comparison with quartz sand is shown. Achieving a positive effect of cleaning and improving the transparency of sorting in the technology of filtration with modified natural minerals. The predicted resistance to changes in the physical and chemical parameters of the sorting after its aging in critical conditions and the control sample and the array of parameter stock to the critical limit is determined. It was found that filtering the sort with modified obsidian allows to increase the shelf life by two months, modified clinoptilolite - by 4 months. Modification of natural obsidian and clinoptilodite allows for reduced specific consumption of hydrochloric acid and prepared water in preparation for the main cycle to increase filtration efficiency by 10-15% and get vodka with higher transparency by 0,1-0,2 units and improve the microcomponent composition of the finished vodka
CHANGES IN QUALITY OF AMARANTH GRAIN IN THE PROCESS OF POST-HARVESTING PROCESSING AND STORAGE
(2021) G. Stankevich, N. Valentiuk, L. Ovsiannykova, D. Zhygunov
One of the ways to solve the problem of deteriorating human health can be the widespread use of plant products, among which the most valuable are vegetable oils, including amaranth oil. It contains a complex of vitamins, micro- and macroelements, unsaturated fatty acids and essential amino acids and a unique natural biologically active substance, squalene, which performs a number of key functions in the human body. However, post-harvest processing of amaranth grain, in particular drying, and its subsequent storage in different conditions can significantly impair its valuable natural properties. The research presents the results of studies of changes in the chemical composition and microbiological characteristics of amaranth grain in the process of drying and storage in different conditions, which will ensure its guaranteed quality during storage. The effect of drying amaranth to humidity of 9% at temperatures of 50 °С and 60 °С , has been studied on the total amount of saponified substances, content of squalene, linolenic, linoleic, oleic, palmitic and stearic acids, which were determined by gas – liquid chromatography. It has been found that after drying amaranth grain there is a decrease in the content of saponified substances by 10% and squalene by 14% compared to freshly harvested grain, and the content of free fatty acids in the unsaponified fraction remains unchanged. When storing amaranth during the year at temperatures of +5 °С, +15 °С and +25 °С and relative humidity of 55% and 75%. Changes in the content of such basic indicators of grain quality as protein, starch, fiber, fat, ash, as well as acid number and acidity of fat were determined. At the same time, the protein content decreased by 13.5%, starch by 8.7%, fat by 29.0%. The content of fiber and ash has not changed. Under the same storage conditions, there was also a significant deterioration in the quality of fat -acid number increased by 6.9 times, the acidity of the alcohol extract by 2.9 times. When storing amaranth at a temperature of +5 °С and a relative humidity of 55%, the decrease in the content of the main components was significantly smaller and amounted to 8.1% for protein, 2.9% for starch and 4.2% for fat. Under the same conditions, the activity of microorganisms is significantly reduced, which allowed to recommend these storage conditions for industrial use.
STATE AND PROSPECTS OF PROCESSING OF SECONDARY RAW MATERIALS OF WINE-MAKING IN UKRAINE
(2021) L. Osipova, O. Radionova, L. Tkachenko, T. Abramova
The analysis of the current state of processing of secondary raw materials of wine-making in Ukraine is given. It is proved that the latter is a rich source of biologically active compounds, including phenolic ones, which makes it possible to use it for the production of a wide range of products (raccoon, polyphenol extracts, tartaric acid, beverages, fertilizers, grape oil, cake, vitamin D, animal feed, food powder, abrasives) with high consumer value for various industries: food, pharmaceutical, perfume and cosmetics, chemical, feed, etc. In the light of modern research, the role of phenolic compounds as essential nutrition factors that cannot remain out of the field of view of physiologists, pharmacologists, and food hygiene specialists is shown. However, currently in Ukraine there are no specialized enterprises for complex processing of secondary raw materials of winemaking; traditional technologies are not effective from a technological, economic and environmental point of view, which indicates not rational use of resources and loss of material resources; there are no systematic studies on physical and chemical, microbiological, Toxicological composition in order to determine the optimal direction of its use. A limiting factor is also the lack of comparative analysis of innovative domestic and foreign technologies for processing secondary raw materials of winemaking. In the vast majority of cases, in particular, combs and pomace are taken out of control to agricultural land without special treatment, which leads to acid soil erosion and pollution of the environment with metabolites of micromycetes, increasing one of the global problems of mankind-environmental. At the present stage of technological development, there are a number of innovative developments in the field of processing secondary raw materials, in particular grape pomace, in order to obtain biologically active additives, the limiting factor for the introduction of which is the lack of domestic and expensive imported equipment. A promising way to solve the existing problems is to create a mechanism that will unite the interests of wineries (producers of secondary raw materials of winemaking), processing enterprises (producers of products from secondary raw materials of winemaking), scientists and potential consumers of innovative products. Consolidation of the above-mentioned institutions and enterprises is possible by creating clusters for the development and implementation of innovative technologies and equipment
CRITERIONAL FEATURES OF STRUCTURAL CHARACTERISTICS OF FINE TEXTILE MEAT
(2021) М. П. Сичевський, Л Войцехівська, К В Копилова, C Б Вербицький, Ю І Охріменко
Poultry meat mechanically separated from broiler carcasses and compared with minced meat from manual deboning was studied. It has been found that an increase in the free moisture content of mechanically separated meat by 10-15% causes a reduction in shear characteristics by almost 2 times. The shear stress values in hand-rolled meat samples were, on average, 1.3 times higher than in physico-chemically similar samples of mechanically separated meat. The samples of hand-rolled meat differed by 1.4 times the values of plastic viscosity, as well as larger, on average 1.5 times, the values of the coefficient of consistency. A set of rheological parameters and their limit values, close to the characteristics of minced meat from manual deboning, namely: the maximum shear stress (penetration) - from 1.9 kPa to 2.2 kPa; plastic viscosity - from 33 Pa • s to 45 Pa • s; coefficient of consistency - from 1.4 to 1.7. It has been established that the most important factors influencing the difference between the rheological parameters of mechanically separated meat and hand-rolled meat are the fat content and the degree of grinding. The reduction of fat content, processing pressure, as well as the speed of grinding of raw materials allows to bring the rheological characteristics of mechanically separated meat to the characteristics of manual deboning meat. The nature of the change in the rheological properties of meat mechanically separated over time is revealed: during the first stage (lasts about 2-3 hours) the structure remains unchanged, the second stage is the period of growth of all indicators to the maximum value, this is the period of critical aging. Further aging (third period) is characterized by a decrease in the numerical values of all indicators, due to a decrease in the strength of the structure under the action of a complex of microbiological and biochemical processes. The study of the rheological properties of mechanically separated meat of broiler chickens and the comparison of the obtained indicators with the corresponding characteristics of minced meat formed by mincing hand-rolled meat, gave grounds for concluding on the possibility and expediency of mechanically separated meat in meat products.
CHANGES OF INDEXES QUALITY OF MUSHROOMS DEPEND ON DURATION AND STORAGE CONDITIONS
(2021) S. Gunko, O. Trynchuk, H. Podpriatov, O. Naumenko, N. Yashchuk, V. Voitsekhivskyi
The results of investigations of the effect of duration and conditions of storage on changes in the quality of mushrooms of the Agaricus Bisporus (AB) of strain IBK-25 and Pleurotus Ostreatus (PO) of strain NK-35 were presented in the article. Changes in the quality of mushrooms were determined before and after 6 days of storage by organoleptic, marketability and chemical parameters. The temperatures of storage were minus 1, 1, 3 and 5°C and relative humidity – 90±1%. The quality of products was evaluated by appearance, magnitude of natural losses (NL), output of marketability mushrooms and chemical parameters (dry matter (DM), protein nitrogen (PN), ascorbic acid (AA)). The results of visual observations during 6 days were indicated that better temperature of storage for mushrooms was 1°C. AB at a temperature of minus 1°C frozen and after defrosting was not suitable for utilize, and the PO restored own structure and after sorting them could be processed. The quantity of marketability AB during 6 days of storage at a temperature of 3°C decreased by 3.4 and 3.5%, PO – by 3.4 and 3.8%, compared with the control; at 5°C – in AB by 19.2 and 20.6% and in the PO by 12.4 and 13.1%, respectively, depending on the waves of fruiting. NL of PO after 6 days of storage at 5°C were greater than AB as a result larger evaporation area, but they had smaller quantity of non- marketability mushrooms 8.7–9.9% against 17.7–19.3%. The output of marketability products at a temperature of 1°C in both species of mushrooms was approximately the same but at the temperature of 5°C in PO it was higher on 9.0-9.4%. Term of storage of AB during 6 days had effect on the changed quantity of some chemical substances: the amount of DM decreased (by 5.3-17.4%), AA (by 7.4-25.9%) but almost did not change the quantity of PN. Similar trends were observed for PO. Thus, as a result of the conducted researches we recommend as an optimum temperature regime of storage for mushrooms of AB and PO 1°С because it provides preservation of their organoleptic, marketability and chemical indicators.
INFLUENCE OF DRY CONCENTRATION OF DRY SUBSTANCES ON FEATURES OF OSMOPHILIC ALCOHOLIC RACES OF YEAST
(2021) S. Kovalchuk, T. Mudrak
The main factors influencing the cultivation environment on the growth and development of different races of alcoholic yeast have been studied. The following races were selected for studies of the influence of wort dry matter concentration on morpho-physiological features of alcoholic yeast yeast cells: S. cerevisiae ДО–16, ДО–11, K-81, XII. The novelty of the work lies in the study of the influence of the concentration of dry matter of the wort on the morpho-physiological features of alcoholic yeast, screening of alcoholic races for fermentation of highly concentrated wort. The morphology of cells of alcoholic races of the yeast S. cerevisiae, which are cultured on starch-containing medium, has been insufficiently studied. It was found that the cells of the alcoholic yeast race S. cerevisiaeДО-16 and ДО-11 had smaller cell sizes in comparison with the thermotolerant and mesophilic races S. cerevisiae K-81 and XII at a concentration of DM wort of 28%. However, the number of yeast cells in S. cerevisiae ДО-16 and ДО-11 races is higher. During the fermentation of highly concentrated wort, these indicators characterize the increase in the working surface of the yeast in the fermented medium, which allows to intensify the fermentation process. Studies have been conducted on the effect of dry matter concentration on the size and shape of giant colonies of alcoholic races of yeast. Culture samples were taken in the stationary phase of growth. Studies of giant colonies of alcoholic breeds of yeast cultured on wort at a concentration of 28% DM indicate that the race of S. cerevisiae ДО-16, in comparison with other races, is able to withstand high concentrations of wort. After all, the size and shape of the giant colonies of this race indicate that the yeast cells were in a satisfactory physiological condition. According to morpho-physiological characteristics, alcoholic yeast of race S. cerevisiae ДО–16, ДО–11, K–81, XII with thermotolerant and osmophilic properties for fermentation of highly concentrated wort was screened Based on theoretical and experimental studies, it was found that the selected race of yeast S. cerevisiae ДО-16 on morpho-physiological characteristics has advantages over races ДО-11, K-81, XII for fermentation of high concentrations of wort. Thus, for fermentation of highly concentrated wort from grain raw materials, a highly productive race of alcoholic yeast with increased osmophilicity - S. cerevisiae ДО –16 was selected.
INFLUENCE OF FEATURES OF WEIGHT GROWTH, AGE AND DIRECTION OF BREED PRODUCTIVITY ON BEEF QUALITY INDICATORS
(2021) A. Ugnivenko, N. Slobodyanyuk, O. Shtonda, T. Antoniuk, O. Pylypchuk, O. Kruk
A comparative assessment of beef in the interbreed and age aspects of animals carried out. A specific difference in the beef quality from meat and dairy breeds raised in Kyiv and Cherkasy regions has been determined. The influence of different parameters of weight growth and slaughter age on the chemical composition of beef of 20-22-month-old bulls of Ukrainian black-and-white dairy and meat breeds was established. The chemical composition of beef of young Ukrainian dairy and meat breeds has a significant difference. Meat bulls are inferior to dairy peers in terms of dry meat content (28.8 and 31.8%) and mineral content (5.9 times) and fat content (10.2 and 12.6 times). There is no difference in protein content between the groups. In the increasing the age of slaughter of young dairy and meat direction of productivity, the content of dry matter, minerals and fat does not change significantly. Only dairy animals at the age of 20 months have a higher protein content. Before the age of 22 months, animals of the Ukrainian black-and-white dairy breed tend to increase their fat content with a slight reduction in protein. The weight of the animals before slaughter does not affect the chemical composition of beef. The dry matter content with an increase in actual live weight before slaughter has only a tendency to increase. There is no significant difference in protein, fat and mineral content. With faster growth of animals of both breeds, only the protein content in beef tends to increase, and the content of minerals - to decrease. The meat of bulls of the Ukrainian meat breed tends to increase in fat by 0.3 points as their growth increases. Comparison of chemical composition m. Longissimus dorsi of Ukrainian black-spotted dairy and beef cattle shows that the beef of the Ukrainian meat breed, which responds to satisfactory feeding with rapid growth of muscle tissue and late formation of adipose tissue, meets the market requirements the most. The biological feature of these cattle, in contrast to the dairy breed, is that the increase in their weight up to 20-22 months of age is mainly due to the accumulation of muscle tissue and moderate growth of adipose tissue. Beef from it should be considered a lenten, so it is in great demand. The accumulation of fat in the bulls of the Ukrainian black-spotted dairy breed is somewhat intensified. The ratio of protein to fat at 20 months in bulls of Ukrainian black-and-white dairy is 1 to 0.29, while in Ukrainian meat - only 1 to 0.03
Investigation of the Physicochemical, Organoleptic and Dietary Properties of Trout Fermented Sausages through Probiotic Strains and Fat Replacer
(2021) Aghdas Sadeghi, Vahid Hakimzadeh, Esmaeil Salehi, Hasan Rashidi
Decrease in nitrosamine and optimal smell and flavor gives credit to such meat products as fermented sausages for their considerably optimal storage period and better nutritional values. Replacing red meat with fish and using fat replacer and probiotics in such products have played a great role in the production of such a highly functional food. Therefore, the focus of this study is mainly on the production of fermented trout sausages applying lactobacillus Rhamnosus and Plantarum, substituting part of its fat with inulin (2% of the total fat of the formulation) while examining the physicochemical, textural, dietary, and sensory properties and comparing with control sample, too. The effect of the inulin present in formulation, the type of probiotic strains, and life time (30 days) influencing the physicochemical and textural properties and nitrosamine samples were compared in three ten-day periods as independent valuables completely randomized factorial design. Sensory evaluation was also performed at the end of the 30-day maintenance period. Results suggest that samples with inulin content have experienced less moisture loss during storage. Little fat was also observed in probiotic content samples at the end of the storage. The pH value in the probiotic samples, as compared to the control sample, shows more decline. Inulin content samples caused a marked decline in lightness and an increase in redness. Meanwhile, probiotic presence has caused more declines in lightness intensity in samples. Inulin content samples show more hardness as compared to high fat samples and the probiotics present after pH decline to isoelectric point caused an increase in intensity and hardness of protein fibers. Simultaneously, along with an increase in fat, cohesiveness increased. Nitrosamine content in probiotic samples was lower than the one in test sample much as there was an increase seen in all samples. Despite a little more odor being present, sensory analysis was in favour of the test samples. Other samples demonstrated little difference in sensory evaluation.
FRUIT SEEDS, SEEDS OF GRAPE AND CUCURBITACEOUS – A PROSPECTIVE SOURCE OF OBTAINING BIOLOGICALLY ACTIVE SUBSTANCES. OVERVIEW
(2021) K. Gafurov, B. Muslimov
Republic of Uzbekistan is a major producer of agricultural products. The production of vegetables, grapes, fruits and berries, melons and gourds are increasing every year. The total volume of their production is approximately up to 16200 thousand tons per year. The seeds of these crops make up from 2 to 10% of the mass of processed raw materials, which are sources of valuable biologically active substances. The main method of obtaining oil (from apricot kernel, grape and melon seeds) is cold pressing, i.e. pressing carried out at a temperature below 60°C. Such oil immediately goes from the category of ordinary to the category of medicinal. At present, in Uzbekistan, the processing of apricot kernels, grape and melons seeds with the aim of to obtain high-quality vegetable oil is carried out on low-tonnage technological lines by the method of cold pressing. However, this method of processing raw materials does not provide the maximum yield of valuable vegetable oil and nutrients. Residual oilcake is not processed to obtain biologically active substances. The use of extraction as a method of obtaining these substances is not practiced. Unlike other solvents such as butane, hexane has the advantage of being virtually harmless to the user in ethanol extraction. Unlike the so-called "CO2-extraction", the extraction with ethanol can be carried out without the use of expensive equipment and subject to the correct technological regulations; the obtained extract can be of a very high-quality spectrum. A scientifically substantiated methodology for the engineering calculation of a plant for the extraction of ingredients from plant materials with a low capacity, operating on an ethanol solvent, has not been developed, which shows the relevance of the development and implementation of such equipment in production.
THE USE OF FOOD ADDITIVE "MAHNETOFООD" IN THE TECHNOLOGY OF FORMED JELLY MARMELADE
(2021) I. Tsykhanovska, V. Yevlash, R. Trishch, T. Lazarieva, A. Alexandrov
Expansion and improvement of production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of a colloidals dispersed system and improving the quality of finished products. Promising technological applications have food additives in the nanometer range, due to unique physical and chemical parameters and a wide range of functional and technological properties. The paper proposes a solution to the problem of stabilizing the colloidal structure of jelly marmalade products and the formation of their quality by using a food additive "Magnetofood" (based on oxides of divalent and trivalent iron: FeO·Fe2O3). "Magnetofood" – ultrafine powder with a particle size of ~80 nm, which has a high functional and technological potential: large specific surface area, surface-active, complexing, sorption, stabilizing properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and extend the shelf life of jelly marmalade products, in particular molded jelly marmalade. It is established that the addition of food additive "Magnetofood" in the form of an aqueous suspension at the stage of "swelling-dissolution" of the gelling agent improves the shape, surface and consistency; increases the moisture content by 1,15–1,16 times in agar samples and 1,13–1,14 times in pectin samples; reduces the total acidity by 1,05–1,08 times in agar samples and 1,06–1,09 times in pectin samples; inhibits microbial contamination of the surface of marmalade samples. In addition, the rational content of food additive "Magnetofood" – 0,15% by weight of the prescription mixture and the optimal conditions of temperature and humidity during storage of molded jelly marmalade for 90 days: relative humidity φ=(75±2)%, temperature (18±2)oC.
THE INVESTIGATION OF THE PENETRATION OF MICROELEMENTS OF A DIETARY SUPPLEMENT IN CRUCIAN MEAT BY VARIOUS METHODS OF SALTING
(2021) M. Golovko, T. Golovko, A. Pak, L. Krykunenko
The expediency of improving the technological methods of processing unprofitable small fish and expanding the range of food products from them is substantiated. It is proposed to enrich the meat of freshwater fish with trace elements by adding to salt or brine during the salting of raw materials dietary supplements based on chelate complexes. The kinetics of penetration of micronutrients of a dietary supplement based on a chelate complex into the muscle tissue of crucian carp was studied by electronic paramagnetic resonance. The ambassador was held in three ways. According to the first dry method of salting, the fish was mixed with sodium chloride NaCl with the addition of a dietary supplement based on a chelate complex in the amount of 20… 25% and 0.1% by weight of raw materials, respectively. According to the second brine method, the fish was salted in brine, which was a solution of sodium chloride NaCl in the amount of 2 kg of salt per 1 kg of raw material. The amount of dietary supplement based on the chelate complex was 0.1% by weight of raw materials. According to the third method, the ambassador was carried out in brine with the same concentrations of sodium chloride and dietary supplements, but previously the fish raw materials were treated with ultrasound. Salting of fish was carried out for 6 days. The distribution of Mn ions in the plane (i, j) is investigated. The kinetics of the penetration of a microelement into the volume of crucian muscle tissue was studied by the EPR method. The kinetics of Mn2 + ion distribution in the studied muscle tissue samples and the tomogram of these surfaces were determined. The values of the area under the EPR spectra are normalized to the values of the area under the maximum EPR signal. For the maximum EPR signal for dry pickling, the signal from the liquid in which the raw material was during salting, and during the brine - the signal from the brine sample was selected. It is noted that the kinetics of penetration of the trace element is determined by the area of contact of the raw material with diffusing substances and the method of intensification of the internal transfer of these substances within the raw material. It was found that for brine and brine with pre-sonication, the amount of trace element in the depth of the crucian muscle tissue differs within the error. This indicates the homogeneity of the distribution of the trace element of the dietary supplement based on the chelate complex by such methods of salting.
BIOLOGICAL VALUE OF TOMATO PROCESSING BY-PRODUCTS
(2021) O. Benderska, A. Bessarab, B. Iegorov, M. Kashkano, V. Shutyuk
The article analyzes the biological value of secondary products of tomato processing, namely tomato seeds, which, for the most part, is not considered as an object of processing. The use of secondary raw materials formed in the production of tomato products as a source of biologically active substances with their subsequent use in food technology is proposed. The results of theoretical and experimental studies of the biological value of tomato seeds. It has been found that tomato seeds have a high nutritional and biological value due to the high concentration of proteins, lipids, and carbohydrates. Accordingly, this value complies with modern recommendations on healthy diet for the population. Also, tomato seeds are rich in polyunsaturated fatty acids, phospholipids, macro- and micronutrient elements, vitamin E, and fiber. However, its nutritional value is substantially reduced by natural biologically active anti-alimentary substances, namely proteinase inhibitors. A first experimental is antinutrients tomato seeds. А number of trypsin inhibitors of tomato seeds use micronating processing , a significant reduction has been achieved. The use of hydrothermal and micronization treatment of tomato seeds to reduce the activity of trypsin inhibitors is proposed. Hydrothermal treatment for 40 min at a water temperature of 90..100°C reduced trypsin inhibitory activity by 1..3% from baseline. Thus, when you stand micronating processing maturity during 60s reducing trypsin inhibitors is about 34 % and for biological maturity is 28.8%. It was found that technology tomato seeds processing allows to obtain a biologically valuable product, which is mainly represented by lipid up to 40%, as well as significant content of protein substances, carbohydrates and fibre. The purpose of this paper is the study of chemical composition and biological value of secondary tomato resources, namely tomato seeds, as well as researching the possibility of its application in food technology. It is also concerned with determination of quantitative and qualitative composition of anti-nutrients of tomato seeds and selection of ways to decrease the activity of anti-nutrients of tomato seeds.
SCIENTIFIC AND METHODOLOGICAL ASPECTS OF DESIGNING NUTRITIONS FOR SCHOOLCHILDREN
(2021) M Peresichnyi, S. Peresichna, A. Sobko, I. Tiurikova
The current state of healt hand schoolchildren’ nutritionin Ukraine, in cluding Cherkasy, has been studied and analyzed.The Ukrainian schoolchildren physiological need sinbasic nutrients and energy and the actual in take of nutrients have been analyzed. It has been found that the schoolchildren’s diets do not meet physiological standards in terms of protein, lipid, carbohydrate balance and energy value, have a significant deficiency of minerals (zinc, selenium, iodine, iron, calcium), fibre, pectin, B vitamins and the antioxidant group vitamins (ß-carotene, ascorbic acid, tocopherol). Regulations of «Norms of Physiological needs of the population of Ukraine in basic nutrients and energy» have been analyzed. As it was discovered, these regulations do not include physiological needs for minerals: sodium, potassium, chlorides, manganese, fluorine, chromium; absent recommended consumption of biologically active substances: inositol, Ļ-carnitine, choline.To ensure the rational nutrition of schoolchildren of secondary schools, options of diet at home and schools, scientific and methodological directions of food design have been proposed and substantiated. Ways to optimize the schoolchildren’s diet and theimpact of changesinnutrient composition on their the body functional systems have been identified. Food rations have been developed and implemented taking into account daily needs and energy value. The influence of food rations on functional features of schoolchildren's organism has been studied, the complex indicator of quality has been calculated and the model of quality influence of a food ration on an organism functions has been constructed. Itincludesalso developed functional food and beverage. A comparative analysis of the recommended physiological needs of schoolchildren in basic nutrients and energy was discernedincluding nowadays and developed rations. A comprehensive indicator of the quality of school lunches indicates an increase in the quality of developed diets and it is equal to 1.06 for students in grades 1–4, for students in grades 5–11 – 0.93, as in fact diet – 0.66. It has been proven that the developed diets have a positive effect on the functional characteristics of schoolchildren and their health.
Psychobiotics – Probiotics that Improve Mood
(2021) L. Kapreliants, E Zhuk
The human intestinal microbiome includes all microorganisms inhabiting the intestinal tract. One study showed that mice raised in a sterile environment exhibited excessive physiological responses to stress compared to normal control. This discovery revealed the involvement of the microbiome in the development of «The Вrain – Gut – Microbiota Axis». Since then, it has been revealed that intestinal bacteria are involved in the regulation of diverse and important physiological processes, including immunomodulation, obesity and energy balance, as well as the activity of the nervous system. All these studies allowed to identify a new type of probiotics - psychobiotics. Psychobiotics are capable to provide positive impact on patients′ mood. Attempts to reveal intrinsic mechanisms of positive emotional shifts of humans are of a great interest. Ability of psychobiotics to influence the depth of emotions is confirmed. The main neurotransmitter that has an inhibitory effect in the brain of humans and animals is γ-aminobutyric acid (GABA). It is involved in metabolic and neurotransmitter processes in the brain. The precursor of GABA is glutamate. GABA-ergic system of the brain in its structure resembles all the others - a number of deep-seated structures in the brain, from which the nerve fibers that secrete GABA go to other parts of the nervous system. Therefore, GABA is an inhibitory neurotransmitter that regulates many processes - from muscle tone to emotional reactions. Many studies have shown that some types of microorganisms are able to produce GABA, which acts on the human body in the same way as GABA produced in the human brain. The main producers of GABA, as studies have found, are lactic acid bacteria, and among them the most capable bacteria of the genus Lactobacillus helveticus. According to WHO standards, new strains of probiotics should be clearly identified for further use as dietary supplements or drugs. They must be able to survive in the gastrointestinal tract (be resistant to pH, enzymes, cholic acids, etc.), they must also be capable of adhesion, exhibit antagonistic properties and be genetically stable. Therefore, all strains that can be used in the production of probiotics must be clearly identified at the species level and have a genetic passport. The work of identifying and introducing new strains of probiotics capable to produce psychobiotic substances, namely GABA, is very painstaking, but at the same time very important because stress, depression and many other types of mental disorders are becoming more common in the world and the Ukraine is no exception
THE COMPARATIVE STUDY ON TWO COMMERCIAL STRAINS OF SACCHAROMYCES CEREVISIAE FOR ETHANOL PRODUCTION FROM HARD-TO-FERMENT SUGAR-CONTAINING RAW MATERIALS
(2022) O. Koval, S. Oliynichuk, T. Lysak
The growth of bioethanol production in Ukraine is practical for both environmental and economic reasons. To reduce the cost of bioethanol production from sugar-containing raw materials, in particular, sugar beet molasses, it is effective to use high gravity wort and osmotolerant yeasts strains. Due to long exposure to high temperatures during sugar production and because of changes in the composition during storage, molasses accumulates compounds that adversely affect the function of yeast cells. For this type of raw material, a yeast strain should be found that will not only withstand high concentrations of sugars or the finished product, but will also be more resistant to inhibitors. The use of two industrial yeast strains (Deltaferm® AL-18 and Y 5007 (K-7)) for fermentation of high gravity molasses wort has been considered. It has been determined that sugar beet molasses, which is hard-to-ferment, can be used to produce ethanol from high gravity wort if some corrective measures are taken, in particular, resistant producer strains are used. It has been found that the yeast Deltaferm® AL-18 has a longer lag phase and consumes 50–60% of carbohydrates from the medium by 24 hours later than the yeast strain Y 5007 (K-7) does. It has been established how the parameters of the wash change depending on what yeast strains ferment high gravity wort based on hard-to-ferment molasses. It has been found that when using high gravity wort obtained from low-quality molasses, the yeast strain of foreign selective breeding does not allow achieving the calculated alcohol content in the fermented wash. According to the research results, under the same fermentation conditions, the distiller’s yeast strain Y 5007 (K-7) is more effective in fermenting high gravity wort based on hard-to-ferment molasses. Unlike it is with dry yeast, the industrial use of this strain according to the classical two-stream fermentation scheme does not require additional investments.

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