Том 15 № 3

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https://card-file.ontu.edu.ua/handle/123456789/24887

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ANALYSIS OF THE EXISTING METHODS AND SPECIFIC FEATURES OF DRYING SHIITAKE MUSHROOMS
(2021) L. Avdieieva, E Zhukotskyi, H. Dekusha, S. Ivanov
The paper reviews and analyses the advantages and disadvantages of the existing technologies of drying shiitake mushrooms, which are a valuable source of bioactive polysaccharides, vitamins, antioxidants, etc. The findings presented in the paper show how various drying methods and their thermotechnological operating parameters affect the mechanostructural properties, chemical composition, content of aromatic substances and other compounds of mushrooms. It has been demonstrated that the traditional convection drying of shiitake in the temperature range 50–60°C allows maximum preservation of phenolic compounds, organic acids, nucleotides, sulphuric aromatic substances, and enhances the unique aroma of the mushroom. Radiation drying has such advantages as lower shrinkage of dried shiitake mushrooms, a higher coefficient of rehydration and higher hardness, and the drying time reduced by 66% compared with freeze-drying. Vacuum drying makes it possible to obtain high quality products, but significantly increases the duration of the process and reduces the content of aromatics. Radiation drying combined with hot air allows obtaining a dry form of shiitake rich in protein and bioactive polysaccharides and having high physicochemical properties, and reduces the duration of the process by 37.5% compared with convection drying. Spray drying of shiitake mushrooms is highly practical economically and allows organising industrial manufacture of high-quality dry mushroom powder in large volumes. It is characteristic of this drying method that its temperature effect on the product is slight, which makes it possible to preserve thermolabile bioactive substances. When using spray drying, it is advisable to add dextrin additives. This improves the structuring and moisture-conducting properties of the suspensions and their thermal stability, and helps preserve the unique aroma of shiitake mushrooms due to encapsulation of aromatic compounds. Studying the effect of various drying methods on the physicochemical properties of shiitake will lead to improving the existing technological processes and will make it possible to obtain products with desired properties.
BIOLOGICAL VALUE AND CONSUMER PROPERTIES OF FISH PASTES
(2021) A. Menchynska, T. Manoli, L. Tyshchenko, O. Pylypchuk, A. Ivanyuta, N. Holembovska, M. Nikolaenko
The paper presents a study of the quality parameters of fish pastes and confirms their value as food products with optimised nutritional and biological characteristics. Sensory evaluation of fish pastes has shown that the samples developed have higher consumer properties compared with the control sample. The results of the profile analysis by the flavour method show that the paste Ikrynka is the closest to the ideal taste profile. The findings on the chemical composition characterise fish pastes as products with high nutritional value due to the significant content of proteins and lipids. The paste Ikrynka contains 12.68% of proteins, and the paste Zakusochna 13.43%, which is at the level of the control sample (13.05%). The mass fraction of lipids in the experimental samples exceeds the control: in the paste Ikrynka, the lipid content is 40.06%, in Zakusochna, it is 36.64%, and in the control sample, the proportion of lipids is 11.41%. The results of studying the amino acid composition of proteins show that in the test samples, all essential amino acids are present. They are well-balanced, which indicates their high biological value and makes the pastes easily assimilated by the human body. The study of the fatty acid composition of lipids present in the fish pastes shows that in the samples developed, polyunsaturated fatty acids predominate: their share in the paste Zakusochna is 44.23%, and in Ikrynka, 48.42%. By the ratios of the fatty acids С18:2:С18:1, С18:2:С18:3, and ω6:ω3, both samples of pastes are equivalent to ideal fat, which indicates high biological effectiveness of lipids in fish pastes. It has been found that the pastes Ikrynka and Zakusochna are high in vitamin E (1.83 mg/100 g and 1.64 mg/100 g respectively) due to a significant amount of vegetable oil in their composition. Ikrynka contains quite a lot of carotenoids (3.47 mg/100 g) due to the presence of carrots in its composition. The results of studying the mineral composition show that the samples of pastes developed are a source of zinc
EFFECT OF CHITOSAN PRETREATMENT ON THE QUALITY OF STRAWBERRIES DURING COLD STORAGE
(2021) A. Blahopoluchna, N. Liakhovska
The paper is focused on improving the technology of storing strawberries. It has been investigated how pretreatment of berries with aqueous solutions of low-molecular-weight chitosan of three concentrations (0.1%, 0.3%, 0.5%) affects the quality parameters of strawberries during refrigeration. The treated berries and the reference (untreated sample) were stored in 500 g perforated plastic containers at 0±2°C for 14 days. It has been found that strawberries treated with chitosan solutions had significantly smaller weight loss than the reference. At the end of storage, this parameter was 9.7% in the reference and 7.0–8.6% in the treated berries. It has been established that the respiration rate of the strawberries decreased sharply on the first day, which was caused by refrigerated storage, and continued to decline until the end of storage. Finally, this parameter attained the value 3.3 mg CO2/kg-1h-1in the reference and 2.2–3.0 mg CO2/kg-1h-1 in the treated berries. The hardness of the strawberries at the end of storage was 0.10–0.14 kg/cm2. The change in the lustre level of the berries has been observed. It has been established that on the 14th day of storage, the surface of the untreated berries was dull. The best characteristics have been observed for treatment at the chitosan concentration 0.5%. The effect of chitosan films on the sensory characteristics of berries has been investigated. It has been found that the pretreatment did not impair the taste of the berries. The results of the tasting evaluation indicate that the taste, aroma, and colour were better in the variants with the treatment concentrations 0.3 and 0.5%. However, as for the appearance and consistency, the experts preferred the berries treated at the concentration 0.5%. After two weeks’ storage, the strawberries have been found to be damaged by four fungal diseases. The infections found in the samples were Botrytis cinerea (grey mould), Rhizopus stolonifer (black mould), Whetzelinia sclerotiorum (white mould), and Penicillium spp. It has been established that pretreatment of strawberries with chitosan solutions reduces the development of phytopathogenic diseases. It has been shown that chitosan-based edible coatings have a positive effect on strawberries, increasing their shelf life and improving their quality. A conclusion has been drawn about the technology of application of chitosan solutions and about their concentrations.
FRACTIONATION OF OIL OF A NEW LINE OF SUNFLOWER SEEDS
(2021) V. Papchenko, T. Matveeva, V. Khareba, O. Khareba
The main methods of obtaining fractionated oils and fats have been analysed. They involve three essentially different processes of fractionation of acylglycerols: dry fractionation, aqueous fractionation with a detergent, and solvent fractionation. Considerable attention has been paid to determining the conditions for fractionation of sunflower oil modified in its fatty acid composition. It has been emphasised that using stearic sunflower oil free from trans fatty acids as a source of fats is a topical task. The practical importance of complex research on fractional crystallisation of stearic sunflower oil has been substantiated. The experiments have allowed establishing the fatty acid and triacylglycerol composition of the oil of the new line of sunflower seeds of the saturated type Х114В (stearic type). The structure of its acylglycerols has been mathematically determined. Data have been obtained that besides the increased stearic acid content (9.1% of the total fatty acids), the oil under study also contains a significant amount of the disaturated–monounsaturated fraction of acylglycerols (6.16%). The method of fractionating sunflower oil of the stearic type, which has been scientifically substantiated, involves one-stage fractional crystallisation from the melt. The conditions of fractional crystallisation have been experimentally established: the crystallisation temperature range (+6 – +9°С), the crystallisation time (38 days), and the cooling rate (≈0.0051°С/s). The target fraction of sunflower oil of the stearic type has been obtained. It differs from the original oil in its fatty acid and acylglycerol composition. The yield of this oil fraction was 24.57%. It has been found that the fatty acid composition of this fraction has a content of palmitic acid increased by 0.9% and that of stearic acid higher by 3.3%, while its linoleic acid content decreased to 41.9%. The total amount of saturated fatty acids in the target fraction sample is 19.8% of all fatty acids. It has been found that the proportion of disaturated–monounsaturated acylglycerols in the target fraction increases by 3.27%. The resulting target fraction will be useful in flour and confectionery technologies as a substitute for fats containing trans fatty acids
Functional and technological properties of food additive "Magnetofood" in production of shaped jelly marmalade on agar and pectin
(2021) I. Tsykhanovska, V. Yevlash, R. Trishch, T. Lazarieva, A. Alexandrov, A. Nikulina
Jelly and marmalade products are "lyophilic colloids" – lyophilic colloidal-dispersed, ie microheterogeneous (multi- or polyphasic) systems based on high molecular weight compounds (gelatin, pectin, agar, etc.). Therefore, the problem of stabilizing their polyphasic structure is relevant. In addition, the expansion and improvement of the production of jelly and marmalade products requires the search for simplified resource- and energy-saving technology, increasing the stability of the colloidal disperse system, improving the quality and extending the shelf life of finished products. Promising technological applications have food additives in the nanometer range, due to specific and stable physical and chemical parameters, a wide range of functional and technological properties. The paper proposes the solution of the problem of stabilization of the polyphase structure of jelly-marmalade products and the formation of their quality by using the food additive "Magnetofood" (based on double oxide of divalent and trivalent iron: FeO×Fe2O3). "Magnetofood" - highly dispersed powder with a particle size (70–80) nm, which has a fairly diverse functional and technological potential: high ζ-potential and surface activity; clusterophilicity and amphiphilicity; complexing, thickening, structuring, stabilizing, thixotropic properties. This allows us to recommend "Magnetofood" as a food additive of complex action to improve the quality and prolong the shelf life of jelly-marmalade products, in particular jelly-shaped marmalade. The surface-active properties of nanoparticles of the food additive "Magnetofood" are determined: a rather significant value of ζ-potential (34-44) mV, amphiphilicity (marginal wetting angle Q<90o by polar-nonpolar medium) - show signs of stability and stability on polyphasic colloidal-dispersed systems , which increases in acidic environments, in solutions of polysaccharides, proteins on average by (55±)%, which is due to clusterophilicity and self-organization of nanoparticles "Magnetofood" into electrostatic complexes with proteins, polysaccharides and their spatial structuring. It was found that the addition of "Magnetofood" in the mass fraction (0,10–0,20)% to the mass of the structurant increases the viscosity of aqueous solutions of gelling agents in (1,22–1,27) times for agar and in (1,24–1,29) times for pectin and the rate of structuring of gel masses in (1,73±0,01) times for agar and in (1,67±0,01) times for pectin due to the structure-forming action of nanoparticles "Magnetofood". In addition, the ability of the gel structure to thixotropy increases by (1,4–1,5) times and the mechanical strength of the gel well by (1,32–1,80) times for agar and (1,49–1,57) times for pectin due to the stabilizing action of Magnetofood nanoparticles, which allows to reduce the amount of gelling agent by (9.0–11.0)% for agar and by (7.0–9.0)% for pectin.
GEROPROTECTIVE PROPERTIES OF POLYPHENOLIC COMPOUNDS OF FOOD PLANTS
(2021) P. Oliіnyk, D. Voronenko, R. Lysiuk, A. Oliinyk, S. Oliinyk
People’s ageing causes economic and social problems all over the world. The article presents the results of the analysis of modern research on ways and means that can eliminate the causes of ageing, prolong the active longevity and working ability of the elderly. It has been established that human health and longevity depend on the specific features of a person’s nutrition and are affected by micronutrient deficiency in the body caused by unbalanced diet. Considering the free radical theory of ageing, which is based on the chemical nature and ubiquity of free radicals, it has been found that consumption of plant foods rich in antioxidants prevents oxidative damage to cellular structures, which is caused by reactive oxygen species. It has been demonstrated that well-known plant antioxidants, such as flavonoids and other polyphenolic compounds, have a protective effect. They modulate energy metabolism in a way conducive to well-being and longevity, and reduce the risk of chronic diseases and ageing. It has been established that the antioxidant effect of flavonoids involves scavenging of free lipoperoxide radicals, inhibition of nitric oxide production, inactivation of peroxynitrite and other oxidants, inhibition of xanthine oxidase and other radical-producing enzymes, chelation of metals. Neuroprotective and radioprotective properties of flavonoids have been revealed. Flavonoids can inhibit regulatory enzymes or transcription factors that are important for the control of inflammatory mediators, affect oxidative stress through DNA interactions, and enhance genomic stability. Combinations of polyphenols can exhibit synergistic or additive beneficial effects. It has been shown that the rational use of plant-based diets rich in polyphenolic compounds helps to reduce the total mortality rate and, in particular, mortality from coronary heart disease, to maintain sustainable weight management, to decrease the frequency and severity of high-risk conditions such as obesity, hyperglycaemia, hypertension, hyperlipidemia, and improve the general condition in cases of long-neglected cardiovascular diseases and diabetes.
Optimisation of conditions for deacetylation of chitin-containing raw materials
(2021) O. Pavlova, M. Trusova
The paper describes the differences between chitosan and chitin, and reviews works by foreign scientists on obtaining chitosan from various raw materials. Methods of modifying chitosan and obtaining combined sorbents have been analysed. It has been studied whether chitosan is applicable in the technology of wines and alcoholic beverages as a sorbent. The purpose of the study was determining the optimal conditions of the deacetylation stage to obtain chitosan with the best sorption properties from Aspergillus niger biomass. A three-factor experiment has been carried out. It involved obtaining 27 samples of chitosan using sequential four-step acid-base hydrolysis under various conditions of the deacetylation stage. The deacetylation process was optimised under alkaline conditions depending on the alkali concentration, processing temperature, and exposure. For each of the samples obtained, the adsorption activity, specific surface area, and distribution coefficient in the sorbent–sorbate system have been determined. The degrees of deacetylation of all chitosan samples have been determined by potentiometric titration. The study has resulted in determining the optimal conditions for the deacetylation stage: processing temperature 110–130°C, sodium hydroxide concentration 27–36 g/dm3, exposure 45 to 65 minutes. The sample deacetylated at the temperature 120 °C, alkali concentration 30 g/dm3, and exposure 45 minutes has shown the best adsorption activity values: the adsorption activity for methyl orange 347.96 mg/g, the specific surface area of the sorbent samples 0.52·105 m2/g, the distribution coefficient in the sorbent–sorbate system 3.29·10-3 ml/g. This sample had the highest degree of deacetylation, 43.6%. The sample has been analysed using IR spectroscopy, and its main characteristic frequencies have been studied. It has been concluded that the sample obtained was equivalent to the reference chitosan
Preservation of rapana meat by the irradiation technology
(2021) T. Lebska, L. Bal-Prylypko, T. Kovalinska, V. Sakhno, Ye. Bondarenko, E. Mikhneva, O. Kravchenko, V. Bondarenko
The article considers the technology of maturing preserves from the meat of the Black Sea gastropod mollusc Rapana thomasiana using irradiation technologies. The methods of improving the technology of processing rapana meat have been studied in order to ensure long-term storage of the finished product without using artificial preservatives. The technology is based on the preliminary preparation of the semi-finished product, which includes defrosting, sorting, cutting, washing, inspection, portioning, blanching, and cooling. It has been studied how different methods of preprocessing the raw material affect the mechanostructural properties of rapana preserves. Blanching the meat of rapana has proved practical. Acetic acid has been shown to increase the sensitivity of rapana muscle tissue to picowaves. It has been found effective to soften rapana muscle tissue by marinating with acetic acid and by using picowave irradiation in various doses (2 to 10 kGy) for 60 s. The choice of the recommended dose of 2 kGy has been substantiated. It has been established that after picowave processing, the sensory properties of the finished product do not change. The system of picowave processing of preserved meat to soften its inhomogeneous structure has been described. The shift of kinetic energy in the electronic field using thin targets to form the required radiation field of different sizes has been used. This has allowed influencing the inhomogeneous structure of the raw material. It has been proved that after picowave irradiation with the dose 2 kGy, the preserved rapana meat is microbiologically safe and can be stored for 90 days at 4±2°С. The technological scheme of making preserves from rapana meat using PWP has been provided. The studies indicate that using the irradiation technology is practical, as it ensures the maturation of low-maturing aquatic organisms, extends the shelf life of food, guarantees safety and high quality
QUALIMETRY OF INNOVATIVE PRODUCTS WITH THE ADDITION OF THE SHRIMP PALAEMON ADSPERSUS
(2021) O. Sydorenko, O. Petrova
Crustaceans of the Azov–Black Sea basin, in particular, the shrimp Palaemon adspersus, are a type of raw material easily available in the domestic market, because the large volumes of its industrial production in the Azov–Black Sea basin make it inexpensive and abundant. That is why we have suggested innovative products with the addition of Palaemon adspersus meat: dumplings (pelmeni) and fish fingers. We selected the following main recipe components of these dumplings: Palaemon adspersus meat, Azov–Black Sea goby meat, unleavened dough, and those for fish fingers: Palaemon adspersus meat, Azov–Black Sea goby meat, egg powder. To enhance the taste and aroma, Svanetian salt was added to the minced meat in the model compositions of the products developed. To substantiate the rational content of the recipe components in the model compositions of products with Palaemon adspersus meat added, the method of qualimetric analysis of the sensory parameters was used. According to the results of qualimetric evaluation, it has been found that for dumplings, the best ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and unleavened dough is 1:2.7:3, and for fish fingers, the most practical ratio of Palaemon adspersus meat, Azov–Black Sea goby meat, and egg powder is 2.5:6.5:1. The obtained results of qualimetric analysis of the model compositions have been confirmed by mathematical calculations using multiple linear regression with initial determination of criterial factors of influence. According to the mathematical calculations performed, the highest value of the parameter (y1 = 0.93) has been obtained for the model composition of dumplings with Palaemon adspersus meat added with the ratio of the recipe components 1:2.7:3. For fish fingers, the highest value of the parameter (y4 = 0.8) has been determined for the model composition where the ratio of the recipe components was 2.5:6.5:1. These calculations confirm the objectivity, efficiency, and practicality of the chosen method of qualimetric analysis of the model compositions under study
Rapid sanitary and technological control of culturing the producers of amylolytic enzymes.
(2021) L. Pylypenko, A. Yegorova, T. Volovyk, A. Konovka, L. Oliinyk
It has been established that the biotechnological process of culturing bacillary microbial producers of amylolytic enzymes can be express-controlled by determining their ATP bioluminescence. The advantages of the method have been shown. The analytical review of producers of hydrolytic enzymes has made it clear how practical it is to use bacillary microorganisms for targeted secretion of amylolytic enzymes in biotechnological production. After monitoring bacillary microorganisms, it has been found advisable to choose Bacillus subtilis ATCC 6633 as the working culture due to its time of production of amylolytic enzymes and its biosynthetic activity. Reasons have been given for using the rapid ATP control method, which is based on the principle of bioluminescence. Different growth media have been compared and evaluated in order to intensify the quantitative biosynthetic activity of the microbial culture in the technological process of culturing bacillary microorganisms. The experiments have proved that growth media can be modified by introducing a number of carbohydrate–protein substrates as inducers of amylolytic complex gene expression. The latter manifests itself in the amylolytic activity accelerated by 12–24 hours, and causes an increase in the number of microorganisms (1.87–3.99 times as many as in the reference culture). Two methods of control (rapid bioluminescent and classic microbiological) have been used for correlative determination of the quantitative growth of Bacillus subtilis cells. Mathematical straight-line correlations have been obtained in a semilogarithmic system for the number of cells of the bacillary producer of the amylolytic enzyme complex. These correlations allow carrying out rapid control in a production environment. Along with the traditional rapid sanitary control in biotechnological production, which includes controlling the contamination of the equipment, personnel’s hands, and water, it has been suggested to perform proprietary technological express control of amylolytic enzyme biosynthesis using the culture Bacillus subtilis ATCC 6633
RESEARCH INTO THE THERMOPHYSICAL CHARACTERISTICS OF MUSCLE AND ADIPOSE TISSUES IN THE FREEZING–THAWING PROCESS
(2021) O. Dromenko, V. Potapov, M. Yancheva, V. Оnishchenko, V. Bolshakova, A. Inzhyyants
The paper presents a study of the thermophysical characteristics of meat systems based on minced beef and pork with different morphological composition in the freezing–thawing process, and those of model systems based on minced beef with addition of adipose tissue (raw fat). The method used to detect and compare the thermodynamic changes consisted in determining the effective specific heat capacity by freeze-thaw thermograms and was based on a set of informational parameters related to it (cryoscopic temperature, cryoscopic interval of temperatures, specific heat of phase transition in the cryoscopic temperature interval, change of enthalpy in the interval of temperatures of the sample tested, proportion of moisture that changes its physical state in the cryoscopic temperature interval). It has been shown that the morphological structure of meat (the ratio of muscle, connective, and adipose tissues) significantly affects the thermophysical parameters of meat systems during freezing and defrosting. It has been found that under the conditions of a freeze–thaw cycle, an increase in the content of connective tissue leads to a higher proportion of moisture that changes its physical state in the cryoscopic temperature interval, while an increase in the adipose tissue content in a meat system reduces the moisture that changes its physical state in the cryoscopic temperature interval. When adipose tissue was introduced into meat systems, the freezing process resulted in a higher rate of formation of ice crystals and a lower rate of moisture migration from cells to the intercellular space, and crystal formation became a controlled process. When manufacturing semi-finished frozen meat products, regulating the ratio of muscle and adipose tissues makes it possible to influence the stability of the properties of meat systems in the technological cycle “freezing – storage – thawing” and to create products with the required functional, technological, and thermophysical parameters. This research can be a basis for developing the recipe compositions and technological parameters of manufacturing semi-finished frozen meat products and finished products based on them
SELECTION OF THE TECHNOLOGICAL PARAMETERS OF FERMENTATION OF HIGH-CONCENTRATION WORT WITH OSMOPHILIC YEAST RACES FOR OBTAINING BIOETHANOL
(2021) S. Kovalchuk, T. Mudrak
Bioethanol production is a key issue that helps meet the growing demand for energy resources and ensure a sustainable economy. A promising direction is producing bioethanol by using the technology of fermentation of high-concentration wort obtained from the dry matter of grain raw materials. The purpose of this work is researching osmophilic races of distiller’s yeast under the conditions of fermentation of high-concentration wort at increased acidity. Selective breeding of a new strain of the yeast Saccharomyces cerevisiae DO-16 has allowed obtaining ethanol producers able to ferment grain wort with the dry matter concentration 24–34% at pH 6.0–3.0, with alcohol accumulation in the fermented wash up to 17% vol. It has been studied how the pH of wort affects the dynamics of yeast cell synthesis by the distiller’s yeast races Saccharomyces cerevisiae DO-11 and Saccharomyces cerevisiae DO-16. It has been established that at the pH values 2.5, 3.0, 3.5, and 4.0, the concentration of yeast cells in the race Saccharomyces cerevisiae DO-16 was higher by 2.6, 1.7, 1.5, and 1.4 times respectively, as compared with Saccharomyces cerevisiae DO-11. It has been found that culturing industrial yeast of these races at low pH values will provide not only the required sterility of the substrate, but also a high content of yeast cells, which is 250–320 million/cm³. The chemical and technological parameters of the fermented wash obtained by using the yeast races Saccharomyces cerevisiae DO-11 and DO-16 at the wort concentration 20–34% DM have been studied. It has been found that under all research conditions, the yeast of the race Saccharomyces cerevisiae DO-16 synthesised more ethanol than the strain Saccharomyces cerevisiae DO-11 did. The use of a new high-productive strain of Saccharomyces cerevisiae DO-16 will allow fermenting wort with a high ethanol concentration in the wash. It will also reduce the consumption of heat expended on isolating alcohol from the wash and of water expended on cooling, and lessen the amount of post-alcohol stillage.
STUDY OF THE INFLUENCE OF NATIVE AND GERMINATED PUMPKIN AND WATERMELON SEEDS ON THE QUALITY OF DOUGH AND BREAD
(2021) O. Gumenuk, Z. Zamay, S. Cibula, O. Hrebtan, R. Volkova
The paper examines the effect of native and germinated pumpkin and watermelon seeds on the quality of semi-finished and finished bread products. Native and germinated seeds, pre-dried and ground into flour, were used as an additive to bread in the amount 5%, 10%, 15% by weight of the flour. Pumpkin and watermelon seeds were added in order to enrich the bread with micronutrients. The influence of these additives on the quantity and quality of gluten has been analysed. It has been found that the addition of pumpkin seed flour in quantities of 5%, 10% and 15% by weight of wheat flour leads to a decrease in the gluten content and an increase in its elasticity. The study has shown that adding native pumpkin seeds does not have a significant effect on the moisture and acidity of semi-finished and finished products, and adding germinated seeds leads to a slight increase in these parameters. Thus, the moisture content of the crumb with native pumpkin and watermelon seeds added increased by 0.2–1.3%, as compared with the reference sample, and with germinated seed flour added, it increased by 0.5–2.2%. The acidity of the crumb changes slightly, within experimental error. According to the physicochemical quality parameters, the most practical amount of the additives is 5% by weight of wheat flour. A comparative analysis has been carried out to establish how addition of 5% of native and germinated pumpkin and watermelon seeds changes the organoleptic properties of bread. The analysis has shown that ready-made bread products containing native pumpkin seeds taste better and have better olfactory properties than products with germinated seeds. The nutritional and calorific values of the reference sample and of bread with 5% of pumpkin and watermelon seed flour have been compared and characterised. It has been found that the addition of native pumpkin seeds will increase the content of minerals: of iron by 230%, of magnesium by 116%, and of potassium by 118%. The addition of native watermelon seeds will increase the phosphorus content by 13%. As a result of this research, the prospects of using flour of native pumpkin and watermelon seeds to fortify wheat bread have been shown
SYNTHESIS AND CHARACTERIZATION OF COPPER OXIDE NANOPARTICLES USING AQUEOUS EXTRACT OF IRANIAN VIOLACEAE FLOWER
(2021) Ali Davari, Vahid Hakimzadeh, Elham Mahdian, Mostafa Shahidi-Noghabi
In this work, we have synthesized copper oxide nanoparticles using Iranian violaceae flower extract and explored its biological activity. Green synthesis has emerged as a reliable, sustainable and ecofriendly protocol for synthesizing a wide range of nanomaterials and hybrid materials. In this paper, we report the synthesis of Copper oxide nanoparticles by a simple biological route using the extract of Iranian violaceae flower and CuSO4, 5 H2O was used to synthesis the copper oxide Nanoparticles. The synthesized copper oxide nanoparticles were characterized using UV–visible spectroscopy, FTIR spectroscopy, FESEM, EDAX, and XRD techniques. UV –Visible analysis shows a characteristic peak around 266 nm for copper oxide nanoparticles and which is characteristic copper oxide nanoparticles. FTIR spectroscopy was used to characterize various capping and reducing agents present in the plant extract responsible for nanoparticle formation. The surface morphology was characterized using FESEM. The EDAX and XRD pattern suggested that prepared copper oxide nanoparticles were highly pure. The average particle size was calculated as 78.5 nm and α-copper oxide for all diffraction peaks (JCPDS card No. 41-1449) using the XRD technique. Our finding also support the synthesis of CuO NPs from Iranian violaceae flower sources due to relative abundance of plants for the production of reducing and stabilizing agents required for CuO NPs synthesis, potential efficiency of plant biomolecules in enhancing the toxicity effect of CuO NPs against microbes, prevention of environmental pollution due of nontoxic chemicals and degradation effectiveness of CuO NPs synthesized from plant sources. Furthermore, this study provides useful information on the rapid synthesis of CuO NPs with desired properties from plant extracts. Copper oxide NPs can have a good candidate for different applications.
THE BOUILLON TABLES FROM TURKEY: DETERMINATON OF CIS-TRANS FATTY ACID PROFILES BY CAPILLARY GAS CHROMATOGRAPHY
(2021) Harun Dıraman
Nowadays, commmercial bouillon tablets are mostly used as a flavor enhancer substant or an instant product in Turkish cuisine. As chemical structure, Trans FAs are unsaturated fatty acids having at least one double bond in its trans geometric configuration. Trans FA are occured by the partial hydrogenation of vegetable oils in the manufacturing of margarine and vegetable shortening. In this study, industrially produced commmercial bouillon tablet (n=14) samples from Turkey were analyzed by capillary (DB 23 column) gas chromatography method and an under controlled temperature oven programm with particular emphasis on cis–trans fatty acid profiles. The bouillon samples were collected as two goups (first group containing animal additives [AAB n=12] and second group including vegatable additives [VAB n=2]). There is no detailed information on fatty acid (FA) compounds, including trans fatty acids (TFAs), of consumed several commercial boullions in Turkey. There is no “trans fatty acid-free” declaration on various bouillon labels in Turkey. Large variations were observed among the cis–trans FA profiles of the boullion samples from Turkey,despite the fact that the samples are produced in the same production conditions.The palmitic (PAM) levels (predominant cis saturated FAs for all samples) of AAB samples (32.63–44.44%) were more high rather than the VAB samples (47.62–50.64%). Other major saturated FAs for AAB and VAB samples were determined stearic ( (5.28–9.90% AAB and 6.33–6.73% VAB), lauric (0.19– 5.84% AAB and 1.13–1.30% VAB) and myristic acids (0.86–2.61% AAB and 1.39–1.45% VAB).The changes of oleic (OLA) acid (from other predominant cis monounsaturated FA) of VAB samples (30.75–33.45%) were high than those of AABs (12.64–29.35%). The ranges of LO, an essential /nutritional fatty acid and the predominant FA of PUFAs, and PUFAs of AAB – except two samples– commercial bouillon samples (0.45–9.82% and 0.45–9.97% ) were low rather than VAA samples (7.97–8.14% and 8.14–8.35 %). Conjugated Linoleic (CLA) FAs, having nutritional FAs having anti-carcinogenic, antioxidative and anti-atherosclerotic effects, were determined in small amounts for only six samples (0.03% to 0.06% ). Elaidic acid (C18:1 trans acid) content, the mainly trans FA in all boullion, was within the range of 20.00–27.32% in the AAB samples, and it was significantly higher than the range in VAB samples (0.08–0.14%). Total trans fatty acids (TFAs) were another important major (second) FAs for all bouillon samples. The changes of Trans/Cis ratio ranged between 0.26 and 0.50 for AAB samples but VB samples has a little values from 0.002 to 0.003. Turkish vegetable boullion. samples have low total trans FA contents (0.19–0.26%) than the animal boullion samples (20.19–28.78%).There are a large variation and significant (P<0.05) differences were statistically determined among major cis FAs (PAM, SA, OLA, LO and LN) and their involved parameters (SFAs, MUFAs and PUFAs). The consumed several commercial boullions in Turkey were classified and characterized chemometric method (Principal Component Analysis, PCA) based on some fatty acid profiles and their parameters. Applying PCA to the all bouillon samples data determined the percentage of total variance explained by the first two PCs were 49.3% and 21.8% (totally 71.1%), respectively.

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