Том 16 № 1
Постійне посилання зібрання
Переглянути
Перегляд Том 16 № 1 за Назва
Зараз показуємо 1 - 7 з 7
Результатів на сторінці
Налаштування сортування
- ДокументCOMPARISON OF TECHNOLOGICAL PROPERTIES OF DIFFERENT WHEAT SPECIES(2022) D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan LiFor the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the behavior of the grain during its milling and the obtaining flour during the dough making process. Technological properties of grain of four different wheat species and the laboratory milling flour obtained from them were investigated. It was found that according to grain quality indicators, milling properties and quality flour indicators, 4 species of wheat grain grown in the same agro-climatic conditions showed significant differences. Hard wheat with GPC-B1 gene (breeding line) has a superior baking strength due to the GPC-B1 gene, which significantly increases the protein content in grain (13.51%), gluten content (26.1%), test Zeleny (58 ml) and ash content (1.69%) compare to common hard wheat (Kuyalnyk variety). As a result, flour shown high values of: strength (W=396×10-4 J), high SRC in lactic acid (160%), high dough stability (>30 minutes), low degree of softening of the dough (43 UF). According to the obtained data, waxy wheat (Sofiika variety) consimilar with common baking wheat, excluding low value of Falling Number (FN=70 seconds). When determining on the alveograph, the dough is very tight (L<40 mm) due to high water absorption capacity (WAC=67.3%). The results of SRC test in sodium carbonate confirmed the high value of starch damage with the highest result (108%). Soft wheat (Bilyava variety) differs significantly from common hard wheat. In terms of wheat quality indicators, it can be attributed to medium bread-baking strength. Such flour characterized by less ash content (0.47%), but higher whiteness (70.7 units), less protein content (10.79%), less elasticity (Ie=44.3), but greater extensibility, resulting in a lower P/L ratio (0.83) and less water absorption capacity (WAC=52.7%). According to milling properties was investigated that hard wheat with the GPC-B1 locus and common hard wheat Kuyalnik shown similar results. The total yield of flours from these wheats during milling is above 70%, which indicates the economic feasibility of their processing into flour. During milling waxy wheat has a decrease in the reduction flour yield and an increase in the reduction bran yield. Absolutely different results in milling properties show soft wheat. The total yield of soft flour is less – 67.17% with significant increasing of break flour yield and decreasing reduction flour yield. Different properties of grain and flour determine the different end use of grain of each wheat species. Wheat with the GPC-B1 gene can be used in production of flour which is used in low-temperature technologies for the manufacture of frozen convenience foods and also as improver for increase the rheological properties of the dough or for pasta-making properties. For end use of waxy wheat (Sofiika variety) can be recommended in the production of pasta products. Although waxy flour can be used as regulator in flour blending for correcting the indicators of common baking wheat. Blends of flour from waxy wheat grain and flour from hard wheat grain with GPC-B1 gene are ideal for making frozen products. Soft wheat (Belyava variety) flour preferred for low moisture crackers, cookies and can be added in a small amount to special types of bread to give a lighter color to the crumb.
- ДокументDEVELOPMENT OF A TECHNOLOGY OF OIL MADE FROM SEEDS OF GRAPES CULTIVATED IN THE ODESSA REGION WITHOUT LOSING THE QUALITY CHARACTERISTICS(2022) Ye. KotliarIt has been studied whether seeds of Odessa Region-grown grape varieties Lydia, Moldova, Cabernet, and the blend Muscat Blanc + Noah (50:50) are promising raw materials for fat-and-oil products and cosmetics. The study provides a scientific basis for a technology of oils from a number of varieties of the region’s grape seeds. For seeds from different grape cultivars, appropriate process conditions have been selected to obtain extra virgin oil by cold pressing. The most practical conditions for wet-heat treatment of crushed Cabernet and Moldova seeds are the temperature 30–40°C and duration 5–10 min, and seeds of Lydia and the blend Muscat Blanc + Noah (50:50) should be treated, at the same temperature, for 15–20 min. When extracting oil by pressing, it is recommended to avoid heating the treated crushed seeds (extraction mash) to over 50–60°C for more than 5–7 min. The research results have shown that the oil content in the seeds of the Lydia, Moldova, and Cabernet grapes, and of the blend Muscat Blanc + Noah (50:50) is 14–20%. The suggested process conditions of producing oils allow the maximum retention of the initial fatty acid and phenolic composition of raw materials. It has been proved that in oil from Lydia seeds, the content of ω-6 fatty acids is 99.5%, and that of ω-9 fatty acids is 96.2% of their initial content in raw materials. In oil extracted from Moldova seeds, ω-6 fatty acids make up 99.6%, and ω-9 98.2%, in oil from Cabernet, ω-6 make up 98.6%, and ω-9 93.7%, and the blend Muscat Blanc + Noah (50:50) contains ω-6 and ω-9 in the amount, respectively, 98.5% and 97.1% of their initial content in raw materials. It has been proved that oil extraction from seeds of different grape varieties should precede the extraction of phenolic compounds. In extracts from raw materials with oil pre-extracted under the process conditions suggested, the concentration of phenolic compounds is by 80–120% higher than it is in extracts obtained from native (untreated) seeds of different grape cultivars.
- ДокументDISINFECTION OF MARKETABLE EGGS BY PLASMA-CHEMICALLY ACTIVATED AQUEOUS SOLUTIONS(2022) О. Pivovarov, О. Kovalova, V. KoshulkoMicrobiological purity of raw materials and finished products is one of the most important factors of food safety. The acceptable level of microbiological contamination is provided by a set of sanitary and hygienic techniques in the course of manufacturing, selling, and consuming food products. It has been suggested that eggs should be disinfected by treating them with plasma-chemically activated aqueous solutions in order to reduce microbial contamination of the egg surfaces and remove salmonella from them. The surface of eggs is disinfected with aqueous solutions activated by non-equilibrium contact plasma with the different time of activation of these solutions. Plasma-chemically activated aqueous solutions act as high-quality disinfectants. They contain an active substance (hydrogen peroxide) with the concentration of 100 to 700 mg/l, and have pronounced antiseptic properties. The studies have revealed that with the use of plasma-chemically activated aqueous solutions as a disinfectant, the number of bacteria and fungi on the eggshell is significantly reduced. For example, E. coli and S. Enteritidis were not found in samples at the peroxide concentration as high as 100 mg/l, while the total bacterial contamination and pathogenic microflora under study (E. сoli, Asp. fumigatus, S. Enteritidis) were absent at 300 mg/l concentration of peroxides. Besides, our research included bacteriological studies of marketable eggs in storage. Thus, plasma-chemically activated aqueous solutions with the peroxide concentration 300 mg/l, besides destroying the pathogenic microflora completely (as evidenced by the total absence of QMAFAnM, CFU/cm3, S. enteritidis, E. coli, Asp. fumigatus in the studied samples), had a long-term disinfection effect: no pathogenic microflora appeared on the surface of the eggs within a month. This will allow extending the shelf life of marketable eggs. The studies of microbiological parameters of the dirty eggshells treated with plasma-chemically activated aqueous solutions have shown that the 400 mg/l concentration of peroxides allows getting rid of coliform bacteria, staphylococci, salmonella, spore-forming microflora, which makes a product saleable. The outward appearance of raw materials improves as well, which indicates a wide range of applications of the proposed technology of egg surface disinfection.
- ДокументEFFECT OF OXIDATION PRODUCTS AND OTHER PRECURSORS ON THE CONTENT OF 3-MCPD ESTERS AND GLYCIDOL ESTERS IN DEODORISED SUNFLOWER OIL(2022) A. Demydova, I. Levchuk, V. Yevlash, O. Aksonova, A. FoshchanThis paper investigates the effect of precursors on the formation of 3-MCPD esters (3-MCPD-E) and glycidol esters (GE) and discusses ways to reduce the concentration of these toxic esters in deodorised oils. As the content of oxidation products in sunflower oil increases, the amount of MCPD esters formed after deodorisation increases too: from 560 μg/kg (for oil with the peroxide value 1.06 mmol 1/2О/kg and the anisidine value 0.55) to 1290 μg/kg (for oil with PV=6.73 mmol 1/2O/kg and PAV=10.38). Thus, peroxides and aldehydes should be classified as the initiators of the formation of 3-MCPD-E. Accordingly, a way to reduce toxic 3-MCPD-E in deodorised oils is by preventing the formation of oxidation products during the extraction and processing of oils, or by reducing the content of oxidation products in oils before deodorisation. On the contrary, there is no correlation between the content of oxidation products and the amount of glycidol esters in deodorised oil. No relationship has been found between the content of natural antioxidants of oils, tocopherols, and the amount of 3-MCPD-E and GE. Increasing the pH of oils leads to a higher content of 3-MCPD-E resulting from deodorisation. As the number of acid groups increases, the amount of 3-MCPD-E increases too. Conversely, with bigger amounts of acid introduced into the oil, no additional quantities of glycidol esters are formed in the course of deodorisation.
- ДокументLow-allergenic hydrolysates of whey proteins with natural bioactive peptides(2022) V. Yukalo, K. Datsyshyn, V. TurkinaHydrolysate of whey protein concentrate (WPC) has been obtained under conditions that ensure retention of natural bioactive peptides. Prior to this, the WPC was characterised by electrophoresis, which revealed the presence of major whey proteins that can cause allergies and be precursors of bioactive peptides. The electrophoretic studies have allowed establishing that by the 120th minute, the proteolysis of the main protein allergens was almost complete. That is why this sample of WPC hydrolysate was used for further studies. Sephadex G-50 gel filtration has shown that 23.4% to 27.5% of proteolytic products soluble in trichloroacetic acid are low-molecular-weight peptides with a molecular weight up to 1500 Da, while the control WPC sample contains less than 3 % of them. The hydrolysate obtained under physiological conditions was tested for allergenicity. The study was conducted in 18 rats divided into three groups. Animals of the first group (control) were given water, the second group whey protein concentrate, the third group pancreatin hydrolysate of whey proteins. According to the results of the experiment, the concentration of IgE in the 2nd group is significantly higher compared with the control (49%), and in the 3rd group, does not differ from the control values. To detect possible sensitisation in the experimental animals, we used the specific leucocyte agglomeration reaction, the leucocyte specific lysis reaction, the values of the change in the concentration of circulating immune complexes, and the neutrophil damage index. The studies have shown that in the animals receiving WPC hydrolysate, no signs of an allergic reaction were detected, while the animals sensitised with WPC developed type I hypersensitivity (by the value of the IgE content).
- ДокументSTUDY OF THE QUALITY OF QUINOA GRAIN DURING STORAGE(2022) L. Valevskaya, O. Sokolovskaya, A. Iegorova, A. ShulyanskaThe paper presents data on the useful properties of quinoa seeds, which are rapidly gaining popularity due to their rich chemical composition. The results of studying the changes in the organoleptic, chemical, and microbiological characteristics of quinoa grain during storage under different conditions are presented. The quinoa seeds considered in the research were stored for 12 months at the temperature +(5–30)°С and relative humidity 20–80%. It has been shown that after storing the quinoa seeds for 12 months at +(5–30)°C, their organoleptic characteristics changed: a noticeable rancid and unpleasant aftertaste appeared, accompanied by a foreign smell and a slight change in the colour. When the quinoa grain was stored at +5°С, its acidity remained within the standards of good grain quality throughout the whole storage period. At +15°C, the acidity remained normal for up to 9 months of storage, and at +30°C, up to 6 months. Analysis of the obtained results on the microbiological characteristics has shown that the predominant component of the bacterial microflora of quinoa grain (70.5%) is non-spore-forming bacterium Erwinia herbicola, a representative of the epiphytic microflora. The micromycetes found are mould fungi of the genus Aspergillus and field fungi of the genus Mucor. It has been shown that when quinoa grain is stored at +(5–30)°С, the vital activity of microorganisms is significantly reduced, the development of bacteria and even moulds is retarded, which has a positive effect on maintaining the grain quality. The studies have made it possible to recommend storing quinoa grain for up to 12 months at +5°C, up to 9 months at +15°C, and not more than 6 months at +30°C.
- ДокументTHEORETICAL AND EXPERIMENTAL SUBSTANTIATION OF PREPARATION OF BIOACTIVE SUBSTANCES FOR PRODUCTION OF HIGHLY HOMOGENEOUS MIXTURES(2022) A. Мakarynska, B. IegorovThe paper supplies a theoretical base for the preparation of bioactive substances used to produce highly homogeneous mixtures. It presents theoretical and experimental data on the physical, technological, and chemical properties of vitamin preparations, carbonic and sulphuric acid salts of trace elements. The study has considered the interrelation, compatibility, and manifestations of the effects of synergism and antagonism, the one-sided and mutual influence of major and minor elements, vitamin preparations and minerals. It has been analysed how the composition of the premix, the filler, its properties affect the activity of bioactive substances. Besides, data are presented on how the moisture content, pH, temperature, and physical properties determine the degree of bioavailability of substances. It has been studied how big the particles are and how homogeneously bioactive substances are distributed when mixed with a premix filler. The size and shape of particles have been established to be essential factors when obtaining homogeneous mixtures. The characteristics of bioactive substances have been summarised, and their physical, technological, and chemical properties, the features of their preparation, and the technological stages of manufacturing premixes have been analysed. Based on this, classifications of bioactive substances have been developed for vitamin preparations and salts of trace elements. The step-by-step structure of the compound feed technological system that produces premixes has been described and compared with the earlier technologies. Based on the theoretical and experimental studies, reasons have been given for the classification of bioactive substances into three groups and for their proper preparation during premix production, depending on their bulk density, particle size, and percentage in the composition of premixes: 0.1–2.0 kg/t, 2.0–30.0 kg/t, 30.0–100.0, and more. It has been determined how particles of the premix components range in size (0.04–0.6 mm), and it has been established that the size of the filler particles should not exceed 0.8 mm. The problems of preparing bioactive substances in the premix production have been analysed, and it has been recommended how to solve them in order to obtain homogeneous mixtures, premixes, protein-vitamin supplements, and protein-mineral-vitamin supplements.