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- ДокументINVESTIGATION OF THE EFFECT OF APPLE POMACE ON THE TEXTURAL CHARACTERISTICS, FIBRE CONTENT, AND MOISTURE CONTENT OF SPONGE CAKES(2022) Zhivka Goranova, Zdravko ManevApple pomace, a by-product from apple processing industries, is a popular raw material, which has characteristics of a rich nutritional component, so its utilisation is of great interest. The purpose of this research was to study the effect of apple pomace on the textural characteristics and moisture and fibre contents of sponge cakes. Besides, the relationship between the properties under examination has been investigated. Rheology encompasses many characteristics of the product and plays a pivotal role in consumer acceptance. Rheology, in particular, considers the flow and deformation of bakery products. Sponge cakes were produced with wheat flour partially (by 15%, 25%, and 50%) replaced with apple pomace powder. The addition of 15% and 25% of apple pomace to sponge cakes leads to significant differences in the textural indicators, and with the addition of 50% of apple pomace, there is a maximum improvement in all textural characteristics. With an increase in the amount of apple pomace added, there is an increase in the content of fibre and moisture in the sponge cakes. Apple pomace is used as a valuable source of food fibre in the cake technology. The correlation analysis has found that fibre and moisture changes exhibit a strong correlation with rupture deformation and stickiness. Very strong and statistically significant dependence with a negative value has only been found between the moisture content and stickiness (r = ‑0.965, p<0.05). This statistically significant dependence shows that as the fibre content in sponge cakes increases, the stickiness values decrease due to the negative value of the Pearson coefficient (r = -0.965, p<0.05). From the correlation coefficients, it has been shown that the rupture force and deformation exhibit the same very strong and statistically significant correlation with the textural characteristics – rupture energy, hardness, gumminess, and compressive strength (r = 0.993, r = 0.984, r = 0.996, and r = 0.999, p<0.05). The Pearson correlation coefficients of rupture energy are positive and statistically significant in relation to hardness, gumminess, and compressive strength (r = 0.957, r = 0.983, and r = 0.992, p<0.05). These strong and statistically significant dependences are found between Pearson’s hardness coefficient on the one hand and gumminess and compressive strength on the other (r = 0.992 and r = 0.984, p<0.05).
- ДокументINVESTIGATION OF THE EFFECTIVENESS OF USING WHEY POWDER TO REDUCE THE TOXICITY OF THE WATER/ALCOHOL MIXTURE(2022) V. Kolesnyk, N. Penkina, V. Polupan, S. Sorokina, D. Odarchenko, A. PenkinA promising way of reducing the toxicity of ethanol is purifying the water/alcohol mixture with sorbents. This paper proves the effectiveness of the method when prepared whey powder is used to remove toxic elements from a water/alcohol mixture. In the test samples, the mass concentration of toxic substances (methyl acetate, ethyl acetate, methanol) was determined by high-performance gas chromatography. It has been established how the effectiveness of purifying the alcohol/water mixture depends on the amount of the sorbent added and on the resting duration. The amount of the sorbent was 3–9 kg per 1000 dal, when calculated as whey powder, and the resting time was 1–5 hours. The maximum decrease in toxic substances was observed when prepared whey (whey powder equivalent) was added in the amount 6.0±1.0 kg per 1000 dal, with 3 hours’ resting. Under these purification conditions, the mass concentration of aldehydes in the water/alcohol mixture was reduced by 30%, the volume fraction of methanol by 27%, the mass concentration of esters by more than 70%, and the concentration of fusel oil did not exceed the detection threshold. The toxic substances decrease due to the coagulation of whey protein with quite a branched surface, which is accompanied by the sorption of toxic substances dissolved in the water/alcohol mixture, especially of those with a large molecular weight. These toxic components are the ones that can reduce the quality of raw materials and degrade the sensory properties. Purification of the water/alcohol mixture, when toxic compounds are removed with the help of prepared whey powder, improves the sensory characteristics. A sample purified with milk whey has a softer and more rounded flavour and a characteristic shine. The use of prepared whey as a sorbent to purify the water/alcohol mixture allows obtaining a low-toxic product with improved sensory properties.
- ДокументEFFECT OF STRUCTURE-FORMING AGENTS AND SPONTANEOUSLY FERMENTED BUCKWHEAT SOURDOUGH ON THE QUALITY OF GLUTEN-FREE BREAD(2022) L. Mykhonik, І. Hetman, О. NaumenkoGluten-free bread is a product with reduced nutritional value, since the amount of starch in its recipes ranges 50–90% of the mass of loose raw materials. A topical task is to improve the nutritional value of gluten-free products by including flour of cereal crops in the recipe as part of a growth medium of baking sourdoughs. Among the entire assortment of structure-forming additives, hydroxypropyl methylcellulose (HPMC) and xanthan gum still remain understudied as to their optimal dosage and effect on the technological process, whether separately or as a composition. Neither is there enough information on using cereal flours, structure-forming agents, and their combinations to manufacture bread with the minimum starch content. Baking tests in the laboratory have shown that in the technology of gluten-free bread with a high cereal flour content, it is advisable to use a combination of the structuring agents HPMC and xanthan gum in the amounts, respectively, 0.75% and 0.25% of the weight of the flour/starch mixture. This technological approach will allow achieving a high volume of bread, a smooth surface, and a well-developed, uniform, and thin-walled porosity of the crumb. Schemes of the dilution and production cycles of spontaneously fermented sourdough made from green buckwheat flour have been developed, and the specific features of preparation and the process parameters have been indicated. The sensory, biotechnological, and physicochemical characteristics of the quality of the finished sourdough have been investigated. Following the technological regulations developed, a high-quality semi-finished product was obtained, which could be further used in the production process. Laboratory tests in baking bread with the addition of the newly created spontaneously fermented buckwheat sourdough have shown results proving that it can be effectively used in the technology of gluten-free products. It has been established that the optimal percentage of sourdough in the recipe of buckwheat-rice gluten-free bread is 10–20% by weight of the flour/starch mixture. It has been proved that the sourdough can intensify acid accumulation processes in the dough and accelerate its maturation. The finished products had a pronounced taste and aroma as a result of the activity of lactic acid bacteria.
- ДокументTOXICOLOGICAL ASSESSMENT OF FOOD ADDITIVES BY BIOASSAY(2022) V. Nykyforov, O. Novokhatko, S. Digtiar, O. Sakun, A. TikhonovaThe paper is devoted to the study of the toxicity levels of food additives by bioassay using Daphnia magna as model organisms. The directions and methods of research have been described. The toxicity of most food additives has been determined for the maximum permissible concentrations. The following widely used food additives have been tested: tartrazine (E102), sunset yellow (E110), azorubine (E122), Ponceau 4R (E124), indigo carmine (E132), brilliant blue (E133), sorbic acid (E200), potassium sorbate (E202), benzoic acid (E210), sodium benzoate (E211), formaldehyde (E240), sodium nitrite (E250), boric acid (E284), sodium isoscorbate (E316), citric acid (E330), phosphate Biophos 90 (E339), guar gum (E412), glycerol (E422), copper sulphate (E519), aspartame (E951), saccharin (E954). It has been proposed that the concentrations present in food products be used for bioassay of the additives Sodium Isoascorbate E316, Citric acid E330, Guar gum E412, Glycerol E422, the maximum concentrations of which are not prescribed in the Sanitary Rules and Regulations. The paper determines the acute and chronic toxic effects that each food additive under study produces on Daphnia magna. For tartrazine E102, sunset yellow E110, Ponceau 4R E124, and copper sulphate E519, no acute toxic impact was recorded, since the mortality of the model organisms did not exceed 25%. A synergistic effect of the use of popular combinations of food additives in various products has been revealed, namely that of: benzoic acid E210 and sorbic acid E200, sodium benzoate E211 and potassium sorbate E202, sodium nitrite E250 and sodium phosphate E339. The combination that caused the greatest lethality (more than 75%) during the bioassay was that of the additives E211 and E202. It has been established that all combinations of these food additives produce the greatest toxic effect, as compared with the toxic effect of individual additives. Further research in this direction has been proposed. The research results determine the need to reduce the maximum permissible levels of food additives that are currently in effect.
- ДокументINDICATORS OF THE QUALITY OF RICE GRAIN AND GROATS DEPENDING ON THE GENOTYPE OF CULTIVARS(2022) D. Palamarchuk, M. Kozachenko, S. SviatchenkoThe yield and the quality of grain and groats have been determined for rice varieties belonging to different ripening groups: early-ripening Komandor and Yuzhanin, mid-ripening Ukraina 96, Vikont, Admiral, Magic, and Lotto, and late-ripening Fukushikiri, Giza 177, and Sakha 101. As to the quantitative indicators of grain quality, the highest total yield of groats (about 70%) was recorded for early-ripening Yuzhanin, and mid-ripening Lotto, and Magic. The whole kernel output (about 90%) was registered for early-ripening Yuzhanin, mid-ripening Lotto, Vikont, and Ukraina 96, and late-ripening Sakha 101. Early-ripening Yuzhanin and mid-ripening Lotto were distinguished due to high yields and high values of major quantitative characteristics of grain quality (total output of groats, output of whole kernels, 1000-kernel weight). Yuzhanin also had a high content of protein in grain. Groats of mid-ripening Lotto, Magic, Admiral and Vikont, late-ripening Fukushikiri and Giza 177, and early-ripening Yuzhanin had high culinary qualities due to their high volume increase index (when boiled). The structure of groats was the best in early-ripening Yuzhanin, late-ripening Giza 177 and Fukushikiri, mid-ripening Lotto, Magic, and Admiral. Early-ripening Yuzhanin, mid-ripening Lotto, Magic, and Admiral, late-ripening Giza 177 and Fukushikiri were distinguished due to their groats colour; mid-ripening Vikont, Magic, and Admiral, late-ripening Giza 177, and early-ripening Yuzhanin – due to the groats aroma; mid-ripening Lotto, Vikont, Magic, and Admiral, early-ripening Yuzhanin, late-ripening Giza 177 and Sakha 101 – due to their palatability. By the set of parameters indicating the culinary quality of groats (increase index, structure, colour, aroma, palatability), early-ripening Yuzhanin, mid-ripening Lotto, Admiral, Magic, and Vikont, late-ripening Fukushikiri and Giza 177 were higher than the reference variety Ukraina 96. The results of comprehensive assessment of yields, grain quality, and culinary qualities of the groats have allowed singling out two cultivars: early-ripening Yuzhanin and mid-ripening Lotto. They have been found valuable enough to be more widely used in the production of rice grain and groats. New rice lines with high culinary qualities of groats have been originated from crossing the varieties having high-quality groats, in particular, Yuzhanin and Lotto.
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