Харчова наука і технологія (Food science and technology)

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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.
AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES
(2020) Е. Iorgacheva, G. Korkach, T. Lebedenko, O. Kotuzaki
The high-priority tasks of today’s confectionery industry include the development and introduction of functional-purpose confections. These products are supposed to be of high technological qualities, be effective in production to the extent possible, and have physiological functional properties due to the physiologically valuable ingredients in their composition. These ingredients include the synbiotic complex composed of probiotics (bifidobacteria, lactobacilli) and prebiotics (inulin and lactulose). This complex has been studied in this research. The paper gives reasons why waffles with fatty fillings are the ones to which the synbiotic complex should be added. It has been established what mass fraction of the ingredients at what stage of fatty filling production should be added. It has been studied how the synbiotic complex affects the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, and critical shear stress. It has been found that the maximum shear rate that still allows obtaining a high-quality filling is 5.4 s-1. The specific pull-off force of the fatty filling with the synbiotic added becomes lower compared to that of the control sample. This helps reduce the energy consumed in the course of moulding waffles. An innovative manufacturing technology for waffles with synbiotic supplements has been developed and proved practical. It includes the stages of preparing microencapsulated microorganisms and adding prebiotics, and provides the technological parameters of fatty filling preparation. It has been established that the synbiotic included into the composition of the new fatty filling decreases the maturation of waffle blocks by 40–45%, and allows reducing the layer of filling to 1–1.5 mm. It has been proven that the synbiotic complex as an ingredient in the fatty filling of waffles will allow developing and manufacturing confections that improve human microflora. These new specialised products will be socially significant, as they will help solve a topical and important task of the confectionery industry: prevent gastrointestinal diseases.
Analysis of alternative methods and price politic of icewine production
(2017) V. Ostapenko, O. Tkachenko, E. Iukuridze
The artificial methods of must concentration were discussed in current study: the microwave vacuum dehydration, reverse osmosis and cryoextraction. The main factor of using of alternative ways is deficiently low temperatures in winter period that are necessary for freezing grapes on vine according to the classical technology. The benefits and disadvantages of using of non-classic processes to obtain sweet musts were shown. The physical, chemical and sensory characteristics of wine made from grapes previously frozen by alternative and natural ways were analyzed. Indicators influencing on price of icewines and dessert wines bottle including agricultural climatic, technological and marketing factors were determined. Detailed indicators highlight specificity of used technology and represent consumer preferences. Producers of winemaking regions of Argentina, New Zealand, Israel, Ukraine and Australia adhere to provisions that are inconsistent with the standards of Canada and the European countries regarding the icewine output. These instruments determine the processing of grapes and parameters reflect on parameters of the finished product.
ANTIBACTERIAL AND ANTIFUNGAL EFFECT OF ACHILLEA MILLEFOLIUM ESSENTIAL OIL DURING SHELF LIFE OF MAYONNAISE
(2019) Asiye Ahmadi-Dastgerdi
The importance of food-borne disease and consumer demands for avoiding synthetic food preservatives shifted the research interest to natural food preservatives such as essential oils which have antimicrobial activity. Also, spoilage of foods by fungi is a major problem, especially in developing countries. The aim of this study was to evaluate the efficiency of Achillea millefolium essential oil as natural food preservative in high fat and low fat mayonnaise kept at 4°C for 6 months. Mayonnaise samples were divided into four experimental treatments, namely: EO (essential oil in concentrations of 0.45-7.2 mg/ml), BS (sodium benzoate and potassium sorbate in concentration of 0.75 mg/ml), Cmo (control: no preservative with added microorganisms) and C (control: no preservative and no added microorganisms). The results showed that of essential oil of Achillea millefolium had influence against all of the tested microorganisms in mayonnaise and all of the pathogens and fungi did not grow in mayonnaise, whereas in the control samples all of the microorganisms grew. The maximum cell counts of bacteria and fungus in low fat mayonnaise were approximately lower than the high fat mayonnaise or resistance to inactivation of microorganisms appeared to be greater in high fat mayonnaise than in low fat mayonnaise (p< 0.05). Also, BS samples exhibited antimicrobial properties against tested species during storage. In conclusion the essential oil of Achillea millefolium would lead to control food pathogenic organisms and food spoilage organisms and therefore, it can be used as natural preservative in food industry such as mayonnaise.
ANTIMICROBIAL BIODEGRADABLE PACKAGING FOR SLICED BAKERY
(2021) О. Shulga, A. Chorna, S Shulga
In the modern minds of the advanced ecology and safety of food products control, it is relevant the development of antimicrobial biodegradable packaging. The article presents the results of the antagonistic action of nanodispersed titanium dioxide powder (TiO2) at the warehouse of biodegradable packaging for bakery products on the living of microorganisms (Escherichia сoli, Bacillus subtilis, Candida albicans, Aspergillus niger). It is known there are developments on the use of antimicrobial substances of both organic and inorganic origin, the microbiological action of the substances used have an effect on pathogenic, opportunistic, fungi, gram-negative and gram-positive bacteria. We found that the introduction of 1% TiO2 r into the molding solution allows to give the package antibacterial properties, as it inhibits the development of Escherichia coli and Bacillus subtilis, as there is a delay in the growth of their colonies compared to the sample without packaging with TiO2. According to the results of provocative testing, biodegradable packaging with a content of 1% TiO2 has an inhibitory effect on Bacillus subtilis. In addition to antimicrobial properties, the package under study must also have barrier properties, so the vapor permeability of the presented package was determined. The study results show that the addition of 1% TiO2 slightly reduces the vapor permeability, but the increase in the concentration 2–5% of TiO2 causes an increase in vapor permeability from 4.7 to 5.2 mg / (m∙h∙kPa). The vapor permeability of the presented biodegradable antimicrobial packaging is due to the presence of pores, the number and size of which were determined experimentally. Thus, nanodispersed TiO2 in the amount of 1% in the molding solution of the biodegradable coating is an effective antimicrobial component for antimicrobial coatings, which does not impair their barrier properties.
ASCORBIC ACID AND PHENOLIC SUBSTANCES IN THE UNFORTIFIED WILD STRAWBERRY WINE MATERIALS
(2020) A. Tokar, L. Matenchuk, S. Myroniuk, M. Shcherbak, V. Khareba
The content of ascorbic acid and phenolic substances in natural juices and unfortified wine materials from garden strawberries of Polka and Pegas varieties was investigated. The content of ascorbic acid was 271-417 mg/dm3 and of phenolic substances – 1280-1500 mg/dm3. The content of these ingredients depends on the variety characteristics (dominant influence) and the weather conditions of the growing season. 230 g of white sugar was added to one dm3 of strawberry juice for the production of unfortified wine materials intended for sweet wines. The wort was pasteurized at 85°C for 5 minutes, cooled and fermented using active dry yeast: the race EC 1118 (France), ENSIS LE-C1, ENSIS LE-1, ENSIS LE-5, ENSIS LE-6 (Spain) in accordance with the manufacturer's recommendations. It has been found that the content of ascorbic acid and phenolic substances decreases during wort preparation and fermentation. The average loss of ascorbic acid during wort preparation is 17.4% and of phenolic substances – from 1.1 to 4.9%. The reduction in the content of these components due to the dilution of sugar during wort preparation is 14-15%. The duration of fermentation of strawberry worts with an initial mass concentration of invert sugars 274 g/ dm3 is 70-77 days. The output of cleared wine material after fermentation depends on the variety characteristics, the year conditions and the yeast race used, and ranges from 86.9 to 92.7%. Loss of ascorbic acid during wort fermentation averages 49.3%, phenolic substances 21.6%. Ascorbic acid content of 86-158 mg/dm3 and phenolic substances of 720–1080 mg/dm3 were found in unfortified strawberry wines. In particular, according to the average data of two years, the content of phenolic substances in the wine materials from strawberries of the Polka variety were 197 mg/dm3 higher than their content in the wine materials from the berries of the Pegas variety. The content of ascorbic acid in wine materials in relation to the content in the juices corresponding to fresh berries is 25.4-41.3%, on average – 33.6%; of phenolic substances – 56.2-72.0%, on average 62.6%. In order to better preserve the ascorbic acid, the ENSISLE-C1 yeast race (Spain) and the phenolic substances EC-1118 (France) should be used. The results of studies confirm that unfortified sweet wines from wild strawberries can be attributed to the products with health-promoting properties.
ASSESSMENT OF THE QUALITY OF MODERN COMMERCIAL PORK PRODUCTS
(2020) K. Garmatyk, R. Susol, M. Broshkov, O. Danchuk, Ih. Panikar, L. Susol
By a morphological study of carcasses of young pig stock of different origin, it has been proved that up-to-date crossbreeding schemes using meat-type breeds as parents increase the percentage of meat in a carcass and optimise the lean-to-fat ratio. Physicochemical analysis of pork obtained from pigs of different breeds has shown that all the parameters investigated are within the current physiological standards. Most parameters have shown no significant difference, though tend to exhibit some peculiarities associated with the effect of a genotype on how this or that physicochemical characteristic manifests itself. The use of the Piétrain breed as the sire line decreases the intramuscular fat content, and hence the calorific value of pork. The back fat of this breed has the highest melting point, which indicates its high storability, but somewhat lower cooking properties than those of similar products obtained from offspring of Large White and Landrace parents. The pH and water-holding capacity of the pork of Piétrain-sired offspring make it quite similar to PSE (Pale, Soft, Exudative) meat: this pork is slightly less tender and paler in colour and exhibits greater weight loss during thermal processing. Also, the result of a comprehensive sensory evaluation of boiled pork and pork broth obtained from Piétrain-sired young stock was the lowest, which is consistent with most of the physicochemical properties of pork from pigs of this genotype. So, it is the 75% purebred Landrace that should be favoured as a terminal sire line in crossbreeding programmes in order to obtain pork and bacon of improved quality in intensive commercial swine production systems. It is recommended to combine Piétrain and Duroc lines to produce terminal sires, ½ (Piétrain + Duroc), that will be further mated with two-breed-cross dams – ½ (Large White + Landrace).
ATP MONITORING AS AN EXPRESS METHOD TO DETERMINE OBJECT CONTAMINATION
(2019) T. Volovyk, A. Yegorova, O. Kylymenchuk, M. Okhotska, A. Kyshenia, V. Khareba
The article presents the results of indication of water and surface contamination. The researches were aimed at estimation of water safety and sanitary-hygienic condition of surfaces. To study the contamination of water samples and common surfaces, we used the traditional method and the bioluminescence-based express method. The bioluminescence method is based on determining the total amount of ATP (bacterial, somatic and extracellular) on contact surfaces and in water. The level of ATP (adenosine triphosphate) was determined using the Lumitester PD-30 (Kikkoman, Japan) luminometer device according to the manufacturer's instructions, using special test systems. The ATP bioluminescence method is commercially more available for simple and quick monitoring of the sanitary-hygienic control effectiveness according to the HACCP principles or international requirements. The traditional method of determining water (and other material) contamination was performed by inoculating water or surface wiping on a common nutrient medium and further cultivation under appropriate conditions. The strongest glowing reaction was observed in sea water, which can be explained by the presence of organic substances in it, while the bioluminescence values in potable (bottled) and filtered water tests were most close to control test. The results of testing the sanitary-hygienic condition of surfaces showed that the amount of adenosine triphosphate exceeded the limits in almost all tested objects. However, a slight exceeding of adenosine triphosphate level was observed on the internal surface of new (plastic) food containers. The investigations performed show that the bioluminescence-based express method can be used as a primary control that gives immediate information about the contamination of both surfaces and liquids. Using the bioluminescence method can shorten the time of the study and therefore reduce the cost of the test. However, when determination of qualitative and quantitative composition of the tested object’s microbiota is necessary, then the classical microbiological control must be performed.
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.
BASIC INGREDIENTS AND THEIR ANALYSIS DURING THE FORMATION OF BEER QUALITY
(2018) N. Penkina, L. Tatar, А. Оdаrchеnco, V. Demchenko
The analysis and comparative description are carried out of varieties of brewing barley light malt and type 90 hops from domestic and foreign producers, as the main plant raw material that forms the quality of beer. The quality indexes of malt samples and hop pellets have been tested for compliance with applicable standards.The obtained results indicate that the varieties of barley malt are homogeneous grain mass, do not contain moldy and damaged grains, weed impurities, have a color from light yellow to gray to yellow. Ten samples of malt of various grades for beer production have been studied in terms of mass fraction of moisture (3.2–3.7%), mass fraction of extract in dry matter of fine malt (82.4–87.5%), degree (0 9–1.2%), the mass fraction of protein substances in dry matter of malt (9.1–10.1%), the Kolbach index (39.1–40.2%), the amount of nitrogenous substances (0.70–0, 74%). It has been established that the quantitative content of β-glucans significantly differs in different varieties: the minimum amount is contained in the malt Château Wien, the maximum is Pilsner Weyermann and Munich.According to the research results, it has been established that barley malt varieties have a pronounced malt aroma and sufficient fermentative activity and can serve as the base in the mash in the production of beer. It is proved that malt samples have an acceptable amount of toxic substances and radionuclides that will not affect the quality of the finished product. In assessing the quality of varieties of hop pellets by organoleptic indicators, the mass fraction of moisture and α-acids, it is established that the samples have the values of the indicators within the permissible limits. The samples have a cylindrical shape of different hues and approximately the same size; pure hop aroma, without an off-aroma; the color on the surface and at the boundary of the pellets meets the requirements of the standard. The mass fraction of α-acids is in the range from 3.0 to 12.7 %. It is revealed that bitter and aromatic hops are used for pellet production. The samples Magnym and Hallertau Perle are classified as bitter varieties. Hop pellets of the varieties Premiant and Sladek are bitter and aromatic.According to the results of the determination of quality indicators, the following ones have been identified as the best: malt – Munich, Pilsner, Carabohemian, hop pellets – Bramling Cross, Mandarina Bavaria and Magnym. The proposed varieties of malt and hops allow obtaining beer with high organoleptic characteristics, colloidal stability and expand the range of the industry by creating new varieties to meet the needs of the consumer.
BIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUEBIOACTIVATED BUCKWHEAT IN TERMS OF ITS NUTRITIONAL VALUE
(2021) M. Zenkova
Buckwheat is a gluten-free pseudocereal crop consumed as functional food in some regions. Traditionally, buckwheat grain is used to make buckwheat groats and flour. Bioactivation improves the nutritional value of buckwheat grain by activating hydrolytic enzymes that make nutrients available for the plant’s growth and for the human body. The article contains research on the content of nutrients in bioactivated buckwheat grain of the Kupava variety grown in Belarus. The study examined hulled buckwheat kernels (not steamed) of the botanical variety Kupava, cream-coloured with a greenish hue, with the humidity 12.0%, and with the proportion of sound kernels 99.4%. At the first stage of germination, bioactivated buckwheat grain was obtained in 48 hours. It had the following characteristics: humidity (39.2±1.0)%, sprout size (2.0±0.5) mm. According to the organoleptic parameters, the grain had a pleasant sweetish taste and a subtle nutty aftertaste. The components of bioactivated buckwheat grain that provide a person with the largest amounts of macronutrients are starch (31.84±0.6)%, sugars (5.1±0.3)%, and protein (5.67±0.02)%. Bioactivated buckwheat grain contains all essential amino acids (30.5% of the total quantity of amino acids). The limiting amino acid is threonine (amino acid score 31.7%). Of nonessential amino acids, there is a high content of glutamic acid (1.0972 g per 100 g). The difference ratio of the amino acid score is 54.75%, the potential biological value of the protein is 45.25%. 100 g of sprouted buckwheat grain contains 48.5% of the daily requirement of manganese, 24.0% of copper, 18.9% and 34.0% of iron (for women and for men respectively), about 23.0% of the daily requirement of vitamin B1, and 12.7% of the daily requirement of vitamin E. Besides, bioactivated buckwheat grain contains fibre (6.5% of the daily requirement on average). Bioactivated buckwheat grain can be consumed as a meal in its own right, as a side dish, as an additive to salads and fermented dairy products, or as a dessert when mixed with fruit purée, honey, or dried fruit.
BIOTECHNOLOGY OF ALCOHOLIC FERMENTATION WITH YEAST RECIRCULATION
(2019) L. Levandovsky, O. Vitriak, M. Demichkovska
In recent decades, there has been a tendency in the world to increase ethanol production significantly in order to solve energy problems, that is, to use it as a biofuel. The factors determining the production cost of targeted biotechnological products include the output of these products from the raw materials used. One of the modern and effective ways to intensify alcoholic fermentation and reduce the cost of fuel ethanol is yeast recirculation. The research objects were: raw material (sugarbeet molasses), molasses wort, yeast Saccharomyces cerevisiae of the strain M-5, fermented wash and its distillates. In the raw materials, intermediate products, and fermented wash, the techno-chemical parameters recommended by the current technology regulations for obtaining spirit from molasses have been determined. Acoholic fermentation was carried out in an industrial environment, in a battery of series-connected fermentors. Recirculation of yeast was carried out by separating it from the final stage of fermentation, concentrating it on the separator, and introducing it into the first fermentor. The experimental data obtained prove that for wort fermentation, it is effective to use yeast that recirculates in the anaerobic stage. It has been established that the alcohol-forming power of recycled yeast increases as the yeast adapts to the environment in which it has been staying for a long time. The yeast becomes more active biochemically, with more efficient metabolism. Its need for continuously cultured biomass is reduced, the share of aerobically assimiliated sugars decreases, and, consequently, the losses during yeast generation are fewer. At the same time, accelerating the initial period of anaerobic fermentation helps inhibit the biosynthesis of glycerol, the formation of which consumes the largest amount of sugar among all the secondary products. The parameters of molasses wort fermentation, with yeast biomass recirculating, have been determined in an industrial environment. It has been established that the alcohol output from the raw materials increases as the synthesis of secondary metabolic products weakens. The advantages of this fermentation method will be used in further studies, namely when fermenting molasses wort, with an increased concentration of dry matter, in order to reduce the specific heat energy consumption in production and to make it cheaper. The developed biotechnology of alcohol can be usefully employed to produce fuel ethanol, and increasing its production will contribute to Ukraine’s energy self-sufficience.
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.
CHANGE OF MICROBIOTAS OF MAIZE-BASED EXTRUDED PRODUCTS WITH VEGETABLE ADDITIVES DURING STORAGE
(2019) O. Bunyak, S. Sots, A. Egorova, L. Valevskaya, G. Evdokimova
Recently, sugar maize has become more and more widely used for the production of new types of food. Its use in the production of cereal products for babies makes it possible to use no sugar in their composition, switch to the production of dietary and prophylactic products, which acquires high importance against the background of “rejuvenation” of diabetes and the manifestation of other nutritional diseases. To enhance the consumer properties of the finished product, to give it the appropriate taste, colour and aroma, as well as to enrich with vitamins, mineral components, flavonoids, phytoncides and glucosides, the following raw materials were selected as the main components for their preparation: maize grains, hullless barley grains in the ratio 1:1, liquorice root (2–4%), carrot roots (2–4%). The article presents the results of microbiota studies of extruded grain products with plant additives during storage. The obtained samples were stored in the laboratory in polypropylene, plastic packaging and cardboard boxes at room temperature of the air +(15–20)°C and air humidity 60–75%. The obtained results allow us to establish that with prolonged storage of commercial samples of extruded grain products with the inclusion of vegetable additives in different temperature and humidity conditions, as the shelf life increases, the number of bacteria decreases. The absolute number of spore-forming bacteria in the samples under study, which were stored in synthetic packaging, remained at the same level, and their relative content in the total bacterial flora increased. On the basis of the research, it has been established that the enrichment of products extruded from sugar maize grain with vegetable additives does not impair their microbiological and physico-chemical characteristics during long-term storage in unregulated conditions. It also allows expanding the range of this type of products.
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.
CHANGES IN THE NUTRITIVE VALUE OF THE RADISH OF DIFFERENT VARIETIES DEPENDING ON THE STORAGE METHOD
(2018) A. Dubinina, H. Selyutina, T. Letuta, O. Hapontseva, T. Frolova
It is found that the ways of storing radish root vegetables have different effect on their nutritive properties. The data obtained show that the total mass losses during storage in containers in bulk range from 14.80% (Bila Zymova Skvyrska) to 19.20% (Daikon Bile Iklo). Storage in containers with a polyethylene liner and with a layer of damp sand on top results in total mass losses of 6.67 to 10.38% (Chorna Zymova Skvyrska and Daikon Bile Iklo, respectively); storage in containers with a polyethylene liner and open top leads to 12.30–16.65% losses in mass (Bila Zymova Skvyrska and Daikon Bile Iklo, respectively). It has been studied for different radish varieties how product losses and the dynamics of the content of dry substances, sugars, organic acids, and vitamin C depend on the method of storage. The amount of vitamin C, when radish root vegetables were stored in the traditional way in a container, decreased by 1.7–2.5 mg/100 g (the varieties Sertse Drakona and Marhelanska, respectively). The use of a polyethylene liner can reduce the loss of ascorbic acid by 40–55% of the initial content in the product. On the contrary, spreading a layer of wet sand on top contributes to an increase in vitamin C in the varieties of the radish root under study. So, its amount at the end of the storage period was 24.67 mg/100 g (Daikon Bile Iklo) to 35.00 mg/100 g (Troiandova).It has been experimentally determined that the chemical composition of the varieties Chorna Zymova Skvyrska, Bila Zymova Skvyrska, Marushka, Troiandova, Sertse Drakona remains quite stable during all storage period. They are resistant to intensive sprouting, and quantitative losses do not exceed 17 % even under traditional storage in containers in bulk. The varieties Lebidka, Marhelanska and Daikon Bile Iklo require special storage conditions which would not only provide temperature and humidity control, but, for example, the selection of gas composition or products ventilation rate, etc., as well. It has been proved that radishes are best stored in containers with a polyethylene liner, covered with a wet sand layer. This method provides high humidity, a stable temperature, and the optimum content of carbon dioxide. Besides, i allows reducing the loss in dry substances and sugars, and preventing the intensive sprouting of the root vegetables, with up to 94 % of them remaining in saleable condition by the end of the storage period. The storage of root vegetables with the use of a wet sand covering layer provides an increase in vitamin C content.
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.
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.
Chelate forms of biometalls. Theoretical aspects of obtaining and characteristics
(2017) A. Kapustyan, N. Cherno
The problem of microelements bioavailability is highlighted and the correct ways of its solution are substantiated as a result of generalization of theoretical aspects of obtaining of the biometals chelate forms. The characteristics of the main biogenic elements, their physiological significance, electrochemical properties are presented. The main examples of the participation of biometals in various biological processes are given. The properties and the structure peculiarities of biometals coordination complexes are considered in detail. It is shown that in obtaining of biometals chelate forms, there is the mutual selectivity and the affinity of biometals and ligands. The main factors of obtaining a hard metal complex are given. Potential bioligands for obtaining bioavailable forms of microelements are detailed. Among them there are amino acids, peptides, proteins, nucleic acids, carbohydrates. The possible character of complexation depending on the nature of the bioligand is indicated. Practical examples of preparation of biometals mixed ligand complexes are given. The expediency of using metabolic products and processing of lactic acid bacteria as promising components of mixed ligand chelate complexes is substantiated. These substances contain in their composition a mass of potential donor atoms that are capable to form covalent and coordination bonds with biomethalles, and also possess high biological and immunotropic activities. The use of this system in the biocoordination compounds of the "metals of life" can provide a synergistic effect of the components, significantly to expand the range of their physiological activity and to increase the degree of assimilation by the body.
CHOKEBERRY POWDER AS AN IMPROVER FOR PASTA
(2020) Z. Koshak, A. Pokrashinskaya
In the course of the study, the effect of dosages of black chokeberry powder on the quality of pasta made from flour with different gluten content was studied. The studies used normal-quality flour and low-gluten flour. To reduce the gluten content in wheat flour, it was mixed with potato starch. As a result of “dilution” of gluten with starch, its content decreased from 25 to 2.5 %. The resulting mixture was used to obtain pasta with the introduction of different amounts of black chokeberry powder. The effect of different doses of chokeberry powder on the gluten content of the obtained mixtures was determined by planning experiment 22 “with a star” in the StatGraphicsPlus package. It has been established that with increasing dosages of chokeberry powder, there is a decrease in gluten content and an increase in the content of pectin substances. In the finished pasta, the mechanical strength and the amount of dry matter transferred to the cooking water were determined. According to the data obtained, a chart has been developed to determine the dosage of chokeberry powder and the amount of starch introduced, at which the quality of pasta that meets the requirements of the standard is achieved. Thus, the introduction of 5.0 % aronia chokeberry powder with a gluten content in flour of about 18 % will make it possible to obtain products with a strength of 0.66 N and the amount of solids transferred to cooking water of less than 7.9 %. When using flour of normal quality, the addition of chokeberry powder in an amount of 5 % has a positive effect on the mechanical strength of pasta, increasing it by 20 % compared to the control sample. Other quality indicators, including cooking properties, are within the permissible norm. Production tests were conducted at Lidahleboproduct OJSC. Black chokeberry powder was added in an amount of 5%, pasta was made on Buhler production line with a capacity of up to 2000 kg per shift. According to the results of the tests, TU BY 500134647.012-2018 "Aronia" pasta and TI BY 500134647.001-2019 "Technological instruction for the production of pasta with Aronia" food additive were developed.

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