Том 14 № 1

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https://card-file.ontu.edu.ua/handle/123456789/16717

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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.
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.
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.
ENZYMATIC MODIFICATION OF WHEAT RICE
(2020) M. Buzhylov, L. Kaprelyants, L. Pozhitkova, A. Kishenya, A. Soboleva
The article presents conceptual approaches to solving technological and technical problems in the creation of functional foods. General approaches are proposed to change existing technologies to improve the efficiency of integrated raw material processing and to increase the production of high-quality foods and food ingredients with antioxidant properties. Cereal crops are the richest source of functional ingredients and a major component of human nutrition. It is proved that most of the nutrients are in the products of its processing. For the first time, polyphenols from cereal raw materials were obtained by biotechnological means. The feasibility of pretreatment of raw materials with amylolytic and proteolytic enzymes for purification and cleavage of polysaccharide matrix has been established. Based on the regularities of enzymatic hydrolysis of polysaccharides, we used the processing of wheat bran with multifunctional drug Viscozyme L with hemicellulase, cellulase, pectinesterase and feruloesterase activities, which resulted in a high effect of degradation of certain covalent cells, ferulic acid from 40.99 to 2507.9 mcg / g. It is determined that this method of obtaining the target components allows to preserve their native structure, especially the supramolecular structure, which determines their physiological effect. The influence of plant polyphenols on the cultivation of probiotic microorganisms is characterized. the comparative characterization of the prebiotic properties of the polyphenols obtained from wheat bran and the concentrate of the polyphenols from the grape buds "ENOANT" are substantiated. The possibility of increasing the proportion of free polyphenols by fermentation of wheat bran is shown. It is established that the extract of polyphenols from wheat bran can be used for its purpose as an effective antioxidant, which does not have a negative effect on the state of the basic physiological systems of the body.
FEATURES OF ORGANOCHLORINE PESTICIDES RESIDUES ACCUMULATION IN MELLIFEROUS PLANTS, BEE POLLEN AND HONEY
(2020) N. Kasianchuk, O. Berhilevych, I. Negay, L. Dimitrijevich, T. Marenkova
Honey is natural product, which is produced by honeybees and due to contain of minerals, vitamins, simple sugars, organic acids, antioxidants and enzymes, it is considered as product with good nutritional and therapeutic properties. All beneficial characteristics of honey are reduced if it is contaminated with extraneous chemicals include pesticides. The purpose of this research was to study pesticides residues accumulation in the flowers of different types of melliferous plants, bee pollen and honey obtained from Odessa Region during 2015–2017 years. A total of 121 samples of flowers of melliferous plants and trees, 78 samples of bee pollen and 104 samples of honey were investigated with gas-liquid chromatography method. We found that all investigated samples were positive to such organochlorine pesticides as α, β, γ–isomers of hexachlorocyclohexane and dichlorodiphenyltrichloromethylmethane and its derivatives in different concentration. Our studies determined that high level of organochlorine pesticides was in samples of sunflower flowers whith average concentrations of α, β, γ–isomers of hexachlorocyclohexane 7.51±0.04 μg/kg, and DDT 6.98±0.02 μg/kg. Flowers of buckwheat and others field herbs (including as wild herbs as fodder crops) had even less concentration of these pesticides. Besides, the obtained results show that in the flowers of fruit trees (cherry, apple, pear, cherry, peach, cherry plum) had less concentration of studied pesticides in compere to forest trees (white acacia, linden). The results of bee pollen and honey samples examination have shown the same situation. The highest concentration of α, β, γ–isomers of hexachlorocyclohexane and dichlorodiphenyltrichloromethylmethane was in sample from sunflower origine with average consentration 3.52±0.05 and 3.77±0.03 μg/kg in bee pollen, 2.74±0.01 and 2.53±0.03μg/kg in honey respectively. However, the detected concentrations of pesticide residues in all samples were lower than the maxim admissibile limits, according to national and EU standards. Despite this, we suggest that regularly monitoring of pesticide residues in melliferous plants and apiculture products at national level need to grantee of quality and safety of honey and protection of consumers` health.
INVESTIGATING THE ANTIOXIDANT PROPERTIES OF IRANIAN CHILI PEPPER EXTRACT
(2020) Mojtaba Mohammadi, Maryam Sardarodiyan, Esmaeil Ataye Salehi, Elham Elahi Baghan
Stress oxidative factors are known to causes diseases resulting from metabolic disorders. Therefore, preventing, or at least decreasing the amount of these factors may have a positive impact on prevention or improvement of the metabolic problems. Recently, the herbal medicines are more considered due to more effectiveness. The application of synthetic antioxidants has been reduced recently due to their adverse effects on human health. The present research aims at evaluating the antioxidant power of chili pepper. Some solvents such as water, ethanol and water-ethanol solution, with or without ultrasound wave application, are used to provide the chili pepper extracts. The amount of tocopherol and phenol compounds in the extracts has been measured using stoichiometry method and the antioxidant power of the extracts was measured and analyzed by beta-carotene and DPPH tests. Finally, the extracts’ oxidative stability was determined. The data was statically analyzed by Analysis of Variance (ANOVA) and Duncan Multiple Range Test. The P level of <0.05 was considered statistically significant. The results showed that the amount of phenol compounds in terms of Gallic acid in different extracts are between 1066.3 and 1172.27 mg/kg, and the amount of tocopherol compounds in terms of alpha-tocopherol is between 693.52 and 867.65 mg/ml. the oxidative stability index in different extracts was between 5.55 and 7.23 hours. The inhibitory percentage of Linoleic acid oxidation in the extract varied between 57.2 and 83.6%, and the inhibitory percentage of DPPH radicals in different extracts varied between 71.33 and 91.87%. The maximum and minimum efficiency for phenol and tocopherol compound extraction were obtained using ethanol and water solvents, respectively. With a high antioxidant power, chili pepper can find a wide application in food, pharmaceutical, and cosmetic industries.
MATHEMATICAL DESIGN OF POLYCOMPONENT DRINKS WITH A BALANCED NUTRIENT COMPOSITION
(2020) Liubov Telezhenko, Nadya Dzyuba, Antonina Іеgorova, Yevgeniia Balandina
Based on the principles of food combinatorics using the methods of mathematical and computer simulation, formulations of polycomponent drinks based on dairy and vegetable raw materials were developed. The drinks were cow's milk, bananas, spinach and pumpkin were used as plant material and chia seeds were used as a source of unsaturated fatty acids. Using mathematical planning, the criterion equations for beverages characterizing the maximum content of basic nutrients have been formed. Computer simulation of beverage recipes was performed in Excel Solver in a Microsoft Excel spreadsheet, which formalized qualitative and quantitative indicators of balanced nutrients. In computer-aided design, optimization for each selected indicator was used by paired with the recommended nutrient content of FAO / WHO. Formulations of pumpkin, spinach and banana beverages were obtained in which the content of basic nutrients was 18,889 g, 17,664 g and 21,329 g per 100 g, respectively. Analysis of the chemical composition showed that the ratio of proteins: fats: carbohydrates is 1: 1.45: 3.03 for the drink "Pumpkin", 1: 1.34: 2.57 for the drink "Spinach" and 1: 1.5: 4 , 27 for the Banana drink. The ALST method determines the storage conditions of developed beverages, taking into account changes in sensory and microbiological parameters. Determination of optimal storage conditions by estimation of changes in organoleptic parameters makes it possible to state that the developed beverages will be competitive in the establishments of the restaurant industry of Ukraine. A study of changes in the microbiota of finished beverages within 4 hours at (4 ± 2) ° C in a closed glass container showed that, in the presence of conditionally pathogenic microorganisms, the beverages meet the current regulatory requirements. The integrated approach to the production of multicomponent beverages can be used by any market operator to produce not only beverages but also various food products.
NON-TRADITIONAL RAW MATERIALS FOR BIOTECHNOLOGICAL PRODUCTIONS AND SOME ENVIRONMENTAL ASPECTS OF THEIR DISPOSAL
(2020) O. Kylymenchuk, T. Velіchko, M. Malovanyy, A. Umanets, А. Hnilichenko, A. Lahotska
It has been proved in the work that non-traditional, annually renewable wastes of plant raw materials − cuttings of fruit trees, hop stems and castor bean stems − are rational to be used for further biotechnological processing in order to obtain a valuable protein feed supplement. The negative impact of burning these plant wastes on soil microbiota has been confirmed. Technological properties, chemical and biopolymer composition of the plant waste have been studied. It has been found out that the optimum particle sizes for all three types of the studied waste are 20–35 mm in fibre length. Such grinding degree provides the best diffusion of the hydrolyzing agent into the particles of the raw material and the extraction of monosaccharides into the solution. All types of the analysed plant waste have a high content of polysaccharides, extractive substances, which will allow to use them as potential raw materials for the development of nutrient media to cultivate microorganisms in biotechnological industries. Acid degradation of biopolymers of the analysed raw materials has been carried out in laboratory conditions. Hydrolysate-based nutrient media have been obtained in laboratory conditions and their biological quality has been studied. Yeast culture strains, which are able to grow actively on the hydrolysates of fruit tree cuttings, hop and castor bean stems, have been selected, and Candida tropicalis culture has been cultivated during the process of periodic cultivation. The negative impact of burning plant residues on the soil microbiological status has been investigated. Samples of the soil were taken from the experimental plot before and after burning of the plant waste, microbiological studies of the total number of mesophilic aerobic and facultative anaerobic microorganisms, and nitrogen-fixing ones were conducted, since they are the only living organisms capable of absorbing molecular nitrogen from the air and incorporating it into the cycle of nitrogenous substances. The total number of microbes is reduced by 45%, and the number of nitrogen-fixing bacteria is halved. The process of their regeneration is rather slow, which will significantly affect soil fertility, and soil ashing can lead to changes in crops capable of producing high yields on this soil, and will require scientifically based crop rotations.
OBTAINING AND CHARACTERISTIC OF MUROPEPTIDES OF PROBIOTIC CULTURES CELL WALLS
(2020) Антоніна Капустян, N. Cherno
Розглянуто можливість отримання муропептидів пептидогліканів клітинних стінок Lactobacillus delbrueckii subsp. Bulgaricus B-3964 шляхом комбінації застосування автолітичних процесів та ферментативної обробки біомаси за участю лізоциму та папаїну. Встановлено, що найбільш значні автолітичні зміни біомаси мають місце при застосуванні високотемпературної обробки (90°С протягом 30 хв) на завершальній стадії логарифмічної фази росту бактерій. Так, на восьмій годині інкубації при 37°С вміст амінокислот у культуральному середовищі складає 1,8 мг/см3, а при 90°С – 5,7 мг/см3. Із метою подальшої деструкції автолізату біомаси та отримання низькомолекулярних фрагментів пептидоглікану, досліджували процес його ферментолізу лізоцимом та папаїном окремо та при їхній комбінації. Найвищий вміст НМП у реакційному середовищі мав місце при ферментолізі біомаси Lactobacillus delbrueckii subsp. Bulgaricus B-3964 композицією ферментів при співвідношенні лізоцим:папаїн 1:2. При концентрації ферментів 10 мг/см3 вміст НМП складав 7,2 мг/см3 на 8-му годину інкубації реакційної суміші. Результати досліджень показали, що ефективність ферментолізу автолізату значно вища. Так, кількість НМП у ферментолізаті, який отримали при обробці автолізату композицією лізоцим:папаїн 1:2 при концентрації ферментів 10мг/см3 та тривалості процесу протягом 8 годин на 36% більша, ніж за аналогічних параметрів без застосування процесу автолізу. Методом гель-хроматографії доведено, що у складі ферментолізату присутні фракції білкових сполук з молекулярною масою в межах 70–90 кДа, 30–40 кДа та 294–650 Дa. Молекулярна маса останньої фракції відповідає масі мурамилдипептиду.
PRODUCTION OF EXTRACTS FROM VEGETABLE RAW MATERIALS BY CARBON DIOXIDE
(2020) K. Gafurov, B. Muhammadiev, Sh. Mirzaeva, F. Kuldosheva
The unique properties of supercritical carbon dioxide as a solvent are widely used for extraction. In supercritical media, the dissolution of molecules of various chemical nature is possible. The purpose of this investigation was to study the extraction process and obtain extracts from valuable regional plant materials by applying CO2 extraction under pre- and supercritical conditions. The objects of research were: ground seeds of melon, pumpkin and licorice roots, as well as mint leaves, mulberry and jida flowers. For extraction, a laboratory setup was used that allows extraction when the CO2 is supplied by a high-pressure plunger pump in the sub- and supercritical state using a heat pump. The pressure range is 3-15 MPa, temperatures 295–330 K, and the volumetric flow rate above the critical CO2 is 800–900 g. Experiments with ground seeds of melon and pumpkin showed that as a result of 4 sequentially performed extraction cycles on a single load with supercritical CO2 parameters ( 315–330 K; 3–7.5 MPa) the decrease in the mass of melon seeds was 90 g (pumpkins 80 g). During the total extraction time (2.5 hours), 20 kg of CO2 were pumped through the reactor (25 l at 290 K and 6.8 MPa), while the average oil content in the extract was 4 g per 1 kg of CO2 (3.0 g per 1 l of SС-CO2) In experiments with jida flowers, the maximum amount of solid extractable substance (2% by weight of the raw material) was obtained at a temperature in the extractor of 308 K and a pressure of 7.5 MPa. Upon extraction under critical conditions in collection 2, the liquid phase was absent; only a yellow-green paste was released in it. According to the results of experiments with mint leaves, the maximum yield of a greenish liquid was observed at T = 315 K and P = 4 MPa., Mulberry - at T = 306 K and P = 6.0 MPa. The results of the extraction of oils and extracts from ground seeds of melon, pumpkin and licorice roots, as well as mint leaves, mulberries and jida flowers confirm that the maximum yield of the extracted substance is achieved with supercritical CO2 parameters in the extractor (310 K, 7.5 MPa). When liquid CO2 is extracted (300 K and 6-8 MPa), up to 2% of a yellow substance is extracted, which does not differ in appearance from a supercritical extract.
PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS
(2020) I. Shevchenko, G. Polishchuk, Ye. Kotliar, T. Osmak, A. Skochko
One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.
RESEARCH ON FLAVOR PRECURSORS OF MILK SERUM IN AROMATED FOAM TECHNOLOGY
(2020) T. Synenko, H. Dubova, A. Bezusov
The aim of this work is to study the ability of whey flavor precursors to form new volatile components under model conditions. The formation of new aromas is considered in the aspect of a two-stage process - enzymatic cleavage of the precursors and the subsequent Maillard reaction. The properties of whey components by their ability to form or modify aromatic descriptors at the stages of enzymatic cleavage of taste precursors are considered. It is proved that targeted enzymatic reactions with whey components lead to the formation of sweet, meat, cheese flavors at various stages of whey protein breakdown after interaction with carbohydrates. The influence of the depth of proteolysis on the subsequent formation of aroma from precursors is considered. It has been established that the breakdown products of milk sugar in whey do not play a significant role in the formation of aroma. Unlike proteolytic enzymes, the use of lactase (β-galactosidase) did not lead to a change in the aromatic characteristics of the modified serum. An increase in the concentration of lactulose, as a potential precursor of aroma in the sugar-amine reactions of serum, gives only a sweetish tint and does not significantly affect the change in aroma. The processes of aroma formation in modified whey have been consistently investigated, and the concept of flavored food foam based on it has been tested. It was shown that the addition of sodium chloride 5-10% to the lower residue after rectification of fermented milk whey significantly increases the stability of the aroma of the final product. It was found that the specific aroma of whey, limiting its use in food, can be modified by using new approaches to reactions with aroma precursors. We consider the fixation of the obtained aromas “soup mushroom”, “broth”, “cheese” on an oil basis for subsequent concentration and use in various products.
SCIENTIFIC SUBSTANTIATION OF TECHNOLOGY OF PASTA BASED ON FRESHWATER MUSSELS ENRICHED WITH SELENIUM
(2020) Mykola Holovko, Tetyana Holovko, Vladyslav Prymenko, Anna Helikh, M. Zherebkin
The possibility of using dietary selenium-protein additive "Neoselen" for enrichment of pastes based on mussels with organic selenium has been investigated. The formulation of the pastes involved the use of the soft body of the freshwater mmussels of the genus Anodonta. The influence of the introduction of different percentage of the additive "Neoselen" on the organoleptic properties of the developed pastes based on freshwater mussels was investigated. It is found that the addition of additive "Neoselen" even more than 5% does not impair the taste and color of the developed pastes. Moisture content, moisture retention, fat-holding capacity and active acidity of the developed pastes were investigated. The moisture-holding and fat-holding capacity of the developed paste is determined. The difference in the consistency of pastes based on freshwater mussels with different percentage of unpowered additives was investigated by determining the values of plastic viscosity and modulus of elasticity. The regularities of the influence of the additive "Neoselen" on the general chemical and mineral composition of pastes based on freshwater mussels have been established. It is established that the addition of 1%, 3% or 5% in the paste of additive "Neoselen" can enrich it by 7.8, 23.4 and 39 mkg of selenium, respectively. Studies have shown that in the composition of both the control and experimental samples of pastes in the amount of protein, minerals and water content. With the increase of the content of the additive "Neoselen" in the formulation of pastes, the content of protein and minerals increases. The complex of qualitative characteristics of the developed pastes is investigated. The regularities of the influence of the component composition on the organoleptic and physicochemical and functional-technological characteristics of the minced systems based on freshwater mussels and the additive "Neoselen" have been established. It is established that the optimal doses of the use of additive "Neoselen" in the formulation of pastes ranges from 3-5%.
STABILITY OF THE STRAINS OF BASIDIOMYCETES DURING STORAGE IN THE COLLECTION
(2020) S. Miros, V. Koocherov, S. Bilokon, A. Sechnyak
Basidial macromycetes may be a material for the development of new biotechnologies, medical preparations, components of dietary nutrition. Therefore, it is necessary for the highest level of quality for maintenance and identification of mushroom strains in the collection. An important parameter, in this case, is a stability of isolated and described collection strains of basidiomycetes. Stability is one of the key issues of long-term preservation of pure culture collections. For the collection of medicinal basidiomycetes of ONU I.I. Mechnikov, which preserves by the method of periodic reseeding of colonies the strain stability had not been studied yet. The goal of this research is to study the stability of this collection by a growth rate of mushroom colonies and electrophoretic spectra of carboxylesterases after different times of storage of cultures on malt agar. In this research the strains of three age categories (1, 2 and 3 years) of storage on malt-agar medium at temperature 4 ° С for were tested. The radial growth rate of their vegetative mycelium and the spectra of multiple molecular forms of carboxylesterases by the method of vertical electrophoresis in 7% of polyacrylamide gel were investigated. It was established that the stability of the radial growth rate of A. auricula-judae, F. velutipes, G. lucidum the vegetative mycelium after different storage periods is high according to the values of variation coefficients. At the same time, the expression of molecular forms of carboxylesterase showed sufficient variability. Partially conservative molecular forms were detected in some age groups of strains, as well as for individual strains. Thus the growth rate of colonies is a stable indicator and the molecular forms of carboxylesterases of different ages strains are variable.
TRENDS OF PROCESSED PRODUCTS OF SQUID
(2020) Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo
Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.
WHEAT-SPELT FLOUR OF TYPE 600 WITH IMPROVING BAKERY PROPERTIES
(2020) D. Zhygunov, Y. Barkovska, Y. Yehorshyn, H. Zhyhunova, K. Barikian
The article presents the results of comparative studies of quality indicators of wheat patent commercial flour, spelta flour and 9 mixtures of them, obtained by mixing in a different ratio (from 10 to 90%). It has been established that wheat flour have a lower protein content (11.5%) and lower gluten content (26.0%) against (14.2%) and (36.5%), respectively, in spelt flour. Rheological analysis of wheat dough showed high strength W=280×10-4J, high value of P = 109mm, but as a result of insufficient extensibility L=66mm a suboptimal curve configuration P/L=1.65 for baking purpose (P/L=0.8–1.2) is obtained. Conversely, spelt flour has strength W=110×10-4J, low resistance to extension (50mm), high extansability (95mm), low ratio P/L=0.56, dough from spelt flour is highly fluid and sticky. Therefore, to provide wheat dough specific technological properties proposed mixing wheat flour and spelt flour. It has been established that the addition of spelt flour in an amount up to 30–40% increases the volume of bread in 1.13–1.16 times from 440 cm3 to 480–490 cm3 and its porosity from 78% for wheat flour to 81% for wheat-spelt mixture. The best combination of sensory characteristics (shape, condition and color of the surface, the elasticity and color of the crumb, the nature of the porosity, taste and aroma of the bread) was obtained by adding spelt flour in an amount of 20–30%: this is the ratio recommended in the production of wheat-spelt flour. That will increase the cost of end–use flour in 1.15–1.25 times, but taking into account the need to adjust commercial wheat flour with enzyme preparations, the cost increase will be less. Such flour will have not only good bread-making properties thanks to the addition of spelt flour but also high content of various vitamins and trace elements, will have a pleasant yellowish color of crust. Since its ash content will be less 0.60%, such this flour can be named "wheat-spelt flour of Type 600".

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