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- ДокументMATHEMATICAL MODELING OF THE STRENGTH OF HETEROGENEOUS GEL FORMING SYSTEMS BASED ON GELLING AGENTS OF POLYSACCHARIDE AND PROTEIN ORIGINS(2022) A. Foshchan, V. Yevlash, V. PotapovThis paper is devoted to solving an important task of the food industry - the rational use of food raw materials, including gelling agents of various origins. The innovative strategy of this study is based on the possibility of using gelatin and modified potato or pea starch, as a cheap ingredient in the production of gel semi-finished products and confectionery based on traditional, but expensive raw materials such as agar and agar from Furcellaria - furcelaran. Food gelatin (Ukraine), agar (Germany), furcelaran (Estonia), modified potato starch OPV-1 (Ukraine), modified potato starch Farinex VA-40 (Netherlands), modified pea starch Emden ESH-15 (Germany) were used in the work. The experimental study has been performed concerning the strength of gel-forming heterogeneous systems ‘gelatin - MS - agar – water’ and ‘gelatin - MS - fercellaran – water’, and homogeneous systems: ‘agar - water’, ‘fursalaran - water’, ‘gelatin – water’. Mathematical models have been obtained that relate the strength of the investigated gel-forming systems to the mass concentration of their components. The equation has been obtained that allows calculating the mass concentration of the components of the studied gel-forming compositions with the given level of strength of systems. It is shown that for a given level of strength of a heterogeneous gel-forming system there is an optimal concentration of its components in terms of the least full cost of the system. The equation that allows to calculate the optimal concentration of components of a heterogeneous gel-forming system has been obtained. The adequate mathematical model for forecasting the strength of modelling systems of gel-forming, depending on the mass concentration of components is obtained. It is envisaged to formulate the initial requirements for the parameters of gel-forming, which will allow obtaining an integral elastic structure at optimum duration of the technological process, by modelling the systems of gel-forming, as a technological system, within the framework of the functioning of individual subsystems (the creation of prescription concentrations and ratios of gel-forming agents). The obtained mathematical models can be used for the analysis of other heterogeneous gel-forming compositions in the presence of the data on the strength of such systems depending on the concentration of components.
- 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.
- ДокументUSING AN EXTRACT FROM APPLE BY-PRODUCTS IN THE TECHNOLOGY OF BOILED SWEETS(2022) V. Cheliabiieva, N. Buialska, N. DenysovaBoiled sweets are a popular type of sweets. In their classic recipe, boiled sweets are a source of simple carbohydrates. The disadvantage of boiled sweets, though, is the absence of valuable bioactive substances in their composition, such as vitamins, minerals, unsaturated fatty acids, or dietary fibre. A promising direction of current importance is the development of formulations and the creation of technology for manufacturing boiled sweets enriched with bioactive substances through the use of extracts of plant origin, in particular, extracts of secondary apple raw materials. In order to enrich the boiled sweets with bioactive substances, an extract of powder from the seed-containing cavities in the core of apples, a by-product of the preparation of apple crisps, can be added to the composition. Powdered seed-containing cavities of apples include components having a beneficial effect on health. The purpose of this study was to develop a recipe for boiled sweets using an alcohol extract of powdered apple cores with seeds, and to evaluate the sensory and physicochemical characteristics, as well as the composition of volatile substances in the resulting sweets. The powder extract was added in the amounts 4%, 8%, 12%, and 16% of the total amount of sugar and molasses. The results have shown that when an extract of powdered apple core with seeds is added, the acidity of the boiled sweets slightly increases, but the other physicochemical parameters of the finished products do not change significantly. When an extract of seed-containing apple cores is introduced into the caramel mass, boiled sweets are enriched with valuable trace elements, in particular, zinc and copper, and with other valuable bioactive components usually found in the stones or seeds of plants. These are tocopherols possessing antioxidant properties, and linolenic and arachidonic acids – essential polyunsaturated acids, myristic acid with antimicrobial properties, and betulinic acid with antibacterial, anti-inflammatory, and antiviral properties. The results obtained correlate well with the studies by other authors on the phytochemical value of apples, apple products, and by-products.
- ДокументDEVELOPMENT OF A NEW KIND OF BREAD PRODUCED BY THE TECHNOLOGY OF"DEFERRED BAKING" ON THE BASIS OF MODERN QUALITY MANAGEMENT METHODS(2022) M. Mardar, I. Solonytska, S. PambukThe article considers the use of Quality Function Deployment methodology in the development of a new type of bread based on the technology of "deferred baking" of high nutritional value. The research identified the main consumer requirements for a new product that directly affect its technical characteristics. By using quality management tools (affinity diagram, tree diagram, benchmarking) the transformation of consumer desires into quantitative technical (design) characteristics of the product. The ranking of consumer requirements for a new type of bread is carried out, weighting factors are determined. A tree of product quality indicators characterizing the level of consumer satisfaction has been formed, and their compliance with regulatory requirements has been established. To transform the requirements of consumers into the parameters of the quality of expected products, a "Quality House" was built for the production of a new type of bread using the technology of "deferred baking". It is established that when developing a new product with high consumer properties, it is necessary to ensure the naturalness of the product through the use of natural additives and high-quality raw materials, which will lead to a product with high biological active substances content and extended shelf life. It will also solve a number of problems inherent in the technology of "delayed baking", and most importantly it will lead to the creation of a product with good organoleptic characteristics.
- 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).