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- ДокументOPTIMIZATION OF RECIPE FOR BAKERY PRODUCTSWITH LOW-MOISTURE CONTENTFOR REDUCING THE GLYCEMIC INDEX(2019) K. Iorgachova, N. Sokolova, S. KotlikThe modern concept of recipe development and improvement has to be based on fundamental knowledge about the chemical composition of ingredients as well as mechanisms of their assimilation. Glycemic index of food products, including bakery products, becomes important in the aspect of the spread of a metabolic syndrome that is a complex of various metabolic disorders that lead to the development of atherosclerosis and cardiovascular disease. The article shows the possibility of creating a recipe for sweet baked goods with low moisture content and reduced glycemic index due to using the buckwheat flour, dry wheat gluten, oat bran and aqueous extract of stevia. We have used modern methods of setting up the experiment and processing their results. The influence of these ingredients on the glycemic index has been characterized. The efficiency of using Stevia as natural sweeteners, has shown, for developing approaches to reduce the energy value and the glycemic index of bakery products. The coefficients of the regression model were given as a result; it has helped to find out the patterns of influence of both selected components and their dosage on the glycemic index, energy value and sensory characteristics of the product. The article presents the results of multicriteria optimization, which can be used to create recipe compositions using selected ingredients using of modern software Design-Expert 11. The amount of buckwheat flour was in range 5–20%, dry wheat gluten – 5–15%, oat bran – 2–6% of the total number of dry ingredients in the formulation. A rational ratio of the main ingredients has been found to provide an optimal ratio of the factors "low glycemic index - excellent taste". The glycemic index of developed baked goods with low moisture content was 57–58.This article has shown the possibility of using an integrated approach in forming the recipe of low-moisture bakery products with a reduced glycemic index.
- ДокументSTUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP(2019) G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, I. ShevchenkoThe purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is a source of solids, sweetener, cryoprotectants (at high DE) and thickener (for low values of DE). The starch syrups with fundamentally different functional and technological properties are chosen for the study: high glucose-fructose syrup HGFS-98 (DE = 98) and low-sugar starch syrup GFS-30 (DE = 30). To determine the size of ice crystals in ice cream, a light microscope of the brand XS-2610 with a cooling chamber is used for an increase of x600, and the cryoscopic temperature is measured by cryostat and Beckmann thermometer (TL-1) to calculate the content of frozen out water. The regularities of the process of water freez-out in ice cream with milk fat content of 3.5%, creamy fat content of 10% and filling with fat content of 15% in the temperature range from minus 6ºС to minus 40ºС are established. In particular, the content of frozenwater in ice-cream at certain stages of the technological process is determined. The results are used to optimize the prescription composition of ice cream with starch syrup. It is recommended to use hydrocarbon complexes consisting of HGFS-98 and GFS-30 in the ratio of 30:70 to 80:20 to reduce the content of frozen water in ice cream of different chemical compositions. The results of the study are of practical importance and allow to obtain in production conditions the fine-crystalline structure of ice cream with starch syrup.
- ДокументINVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM(2019) Maryam Sardarodiyan, Akram Arianfar, Ali Mohamadi San, Sara Naji-TabasiIn this study, the influence of molecular weight (MW) was measured on functional characteristics of Balangu seed (Lallemantia royleana) gum (BSG) fractions. Firstly, BSG fractionated by precipitation method using ethanol basis on MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Then the physicochemical properties (uronic acid, protein and molecular weight) were investigated for BSG and fractions. Moreover, the rheological characteristics of BSG and fractions emulsions were determined. The results showed, the value of MW for Balangu, PER-Balangu and SUPER-BSG were 3120 kDa, 6130 kDa and 2050 kDa, respectively. All the emulsions established shear-thinning behavior (1%, w/w). SUPER- Balangu was obtained lower storage moduli (G') and loss moduli (G''), which showed as the best uniform emulsion. The present of high uronic acid content (20.35%) and protein content (10.8%) of SUPER-Balangu led its increase emulsifying activity. PER-Balangu emulsion contains more poly-dispersed oil droplets with larger size which may be due to low protein content (6.03%). According to the results the most uniform emulsion related to SUPER-Balangu which can be a replacement for some of the plant hydrocolloids used in food products.
- ДокументTHE ROLE OF SOIL MICROBIOCENOSIS IN THE COMPOSTING OF THE ORGANIC COMPONENT OF THE MUNICIPAL SOLID WASTE(2019) G. Krusir, T. Shpyrko, О. Sagdeeva, V. ZakharchukIn order to increase the efficiency of composting the organic component of solid municipal waste as a highly effective biotechnological method, and to compare the characteristics of the processes, it is suggested to use soil as an inoculum, as a microbiological additive - an extract from the soil. The original compost mixture is a multicomponent system, the decomposition and transformation of which depends on the functioning of a microorganisms complex, in particular, fungal and bacterial microflora. Since the main component of the organic fraction is cellulose, it is expedient, along with the definition of the total number of the microflora bacterial and fungal components, to determine the number of cellulose-decomposing microorganisms. An estimation of the change in the compost mixtures’ microbial population has been made, which shows that bacteria dominate over fungi in compost mixtures. A similar microbial complex is observed in soils. The article presents the results of the study of the soil microbiocenosis qualitative and quantitative composition in order to use it as an inoculum in the process of composting the organic part of solid municipal waste. The influence of microbiological additive on the process of the organic waste composting for acceleration in mesophilic and thermophilic temperature regimes with controlled parameters was studied. The results of the conducted studies allow us to conclude that the organic waste composting with the microbiological additive is appropriate, both in the case of thermophilic and in the case of mesophilic regimes. The period of the compost maturation with the use of a microbiological additive is 6 weeks. It was shown that the microbiological complex accelerates the process of composting the organic component of solid municipal waste by 3.3 times for the thermophilic regime and by 2.1 times for the mesophilic conditions of composting process, which testifies to the efficiency of its use in the operation of the solid municipal waste processing in order to improve the general level of environmental safety.
- ДокументTECHNOLOGY AND QUALITY OF FOOD PRODUCTS WITH POWDERS OF HYDROBIONTS(2019) D. Fedorova, L. Diachuk, K. PalamarekThe article is focused on researching and developing a technology of new pasty food products based on vegetable and fish raw materials made from powders of hydrobionts. The article presents the results of an experimental study into the effects of both domestic and imported hydrobiont powders on the organoleptic properties and chemical composition of new food products ‒ vegetable paste and fish and vegetable paste. It was experimentally established that the use of hydrobiont powders in the production of pasty food products allows increasing the content of essential nutrients and contributes to the solution of fundamental problems of disorders caused by the deficiency of calcium and iodine, omega-3 PUFA and nutritional fibers in human nutrition. The analysis of experimental data shows that the consumption vegetable paste and fish and vegetable paste products with hydrobiont powders, according to to the recommended nutrition standards for the population of Ukraine, provides from 25 to 123% of daily intake of iodine, from 20 to 30% of calcium and from 6 to 30% of daily intake of essential nutrients ‒ synergists of assimilation of iodine and calcium, which improves their bioavailability and makes it possible to classify such products as prophylactic. The use of semi-finished fish and plant powder products made from domestic fish Gobiidae and hydrobiont powders by Rieber Food Ingredients, a Norwegian company, enables the production of vegetable paste and fish and vegetable paste food products with high organoleptic quality parameters. These new technologies of food products can be recommended for introduction in catering establishments and industrial food production.