scholarly journals Improvement of technology of curd products with succade from pumpkin

2019 ◽  
Vol 21 (92) ◽  
pp. 47-52 ◽  
Author(s):  
N. B. Slyvka ◽  
O. Ya. Bilyk ◽  
O. R. Mikhailytska ◽  
V. O. Nagovska
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Experimental Studies ◽  
Optimal Dose ◽  
Technical Documentation ◽  
Technological Parameters ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
National University ◽  
Materials Used

The purpose of the work was to improve the technology of multicomponent milk and protein products – curd products with functional and technological components – pumpkin succades, the use of which will allow to increase the biological value and stability of quality indicators of production. Succades are confectionery made from whole or sliced fruits, cooked with sugar, dried or sugar-coated or glazed. Production of succades from local cheap carotene containing raw materials, such as pumpkin, allows to expand the range of vegetable succades of domestic production. The experimental part of the work was performed at the Department of Milk and Dairy Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The research included the development of technology of succade of pumpkin and lemon balm, the choice of ways to make them at the optimum stages of the technological process, the improvement of curd mass technology, the development of their formulations, the study of the quality of the finished product. Raw materials used in the work comply with the State Standard of Ukraine and the requirements of other regulations in Ukraine. The study of a complex of indicators of the chemical composition of pumpkin succades indicates their high nutritional value. On the basis of literature and experimental studies, three variants of formulations of curd masses of high biological value have been developed. Pumpkin succades technology has been developed that has excellent organoleptic characteristics due to the preservation of color, taste of native raw materials and high nutritional value. Technology has been improved and technological parameters of curd production are described. In order to implement the developed technology in the shops for the production of new dairy products at the dairy enterprises it is not necessary to carry out the modernization or reconstruction of production. Experimental studies have determined the optimal dose of pumpkin succades, which is 50–100 kg. The basic physicochemical indices of curd products that meet the requirements of regulatory and technical documentation are investigated.

scholarly journals Pasteurized sausages with high heme iron content

2019 ◽  
Vol 21 (91) ◽  
pp. 43-47
Author(s):  
T. Khorunzha ◽  
V. Pasichnyi ◽  
A. Marynin ◽  
R. Svyatnenko ◽  
O. Moroz
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Heme Iron ◽  
Technological Parameters ◽  
Biological Value ◽  
Milk Serum ◽  
Organoleptic Characteristics ◽  
Temperature Regimes ◽  
Physico Chemical ◽  
Serum Collagen

Current issue of today is the process of increasing the range of sausages and extending their storage time, especially for a boiled group of sausages. Therefore, the subject of research is pasteurized sausage, with an increased content of heme iron. The aim of the work was to create a complete product with high organoleptic characteristics, balanced according to biological and nutritional value and to select optimal thermal regimes to increase the shelf life of the product and to preserve the nutritional properties of the product, since cooked sausages have a limited shelf life, and due to properly selected heat regimes, we reach our goals. The receipts of sausages, based on meat of chicken-broiler using dry milk serum, collagen-containing preparation Scan-Pro, based on skin of pigs and micronized food cellulose with a definite level of hydration, a fat-based emulsion on the basis of chicken skins and a collagen-containing preparation Scan Pro and food blood. To increase the content of heme iron towards boiled sausages, food blood of pigs was added, in addition to increasing the nutritional and biological value of blood has a colorforming effect, with its introduction in an optimal amount, to achieve a characteristic color of sausage products. Sauce with the use of jelly-forming thickeners based on food hydrocolloids was added as a sauce. The value of the buffer capacity of the jelly after pasteurization was investigated. The basis for the production of pasteurized sausages was the technology of boiled sausages followed by heat treatment by pasteurization in order to provide an extended shelf life. Sausages were pasteurized at different temperature regimes. To determine the biological value of developed sausages, it was used the application program BIO1.bas. The chemical composition of sausages was modeled based on their functional and technological parameters. Physico-chemical, microbiological, organoleptic research of the product was carried out. The amino acid composition of the product was simulated, which allowed to mention upon the biological and nutritional value of the studied formulations.

scholarly journals RESEARCH OF CLASSIFICATION OF ASSORTMENT OF COGNACS AND TYPES OF THEIR FALSIFICATION AS A STAGE OF RESEARCH OF FORENSIC COMMODITY EXAMINATION

2020 ◽  
Vol 10 (86) ◽  
Author(s):  
Lionella Ulybina ◽  
◽  
Mariia Harbuz ◽  
Keyword(s):  
Raw Materials ◽  
Alcoholic Beverages ◽  
Technical Documentation ◽  
Total Extract ◽  
Important Place ◽  
Normative Documents ◽  
Forensic Examination ◽  
Organoleptic Characteristics ◽  
Materials Used ◽  
The Given

This article examines the practical and theoretical principles of forensic examination. It is considered existent classifications and assortment of cognacs at the market of Ukraine. The article indicates the classification established by the National Interprofessional Bureau of Cognac and the classification, which operates on the territory of Ukraine, it was conducted a critical bibliographic review of literature sources sanctified to the problem that is investigated. At each stage of expert research, specific tasks are solved, among which an important place is occupied by the process of identification and detection of counterfeit products. The given article specifies the raw materials and materials used for production of cognacs of Ukraine, listed grape varieties for the production of cognac wine materials, defined set and sequence of technological processes that take place in the manufacture of cognac, covered technological standards for cognac wine material used in the production of cognacs in Ukraine. This article lists the main types of falsification of cognacs, such as reduced alcohol content, adulteration by age, adulteration with the use of flavors, dyes, distillates, made from non-grape wine materials, falsification with the use of forged labels of well-known manufacturers, as well as excise stamps, falsification with the default content of harmful substances. At examination of alcoholic drinks the major task is to to hold their identification and to define the accordance to the name of goods indicated on the labeling and accompanying documents, the established requirements. Identification of alcoholic beverages is carried out by organoleptic characteristics, strength, mass concentration of total extract, sugar, acids. The given work indicates the types of packaging and labeling for one unit of goods and for large batches that meet the regulatory and technical documentation in force in Ukraine. It is substantiated the influence of possible discrepancies with the requirements of normative documents on the process of determining the value of goods during the forensic examination.

scholarly journals Features of application of biologically valuable vegetable raw materials of Skolivschina in galician cuisine dishes preparation

2021 ◽  
Vol 23 (96) ◽  
pp. 82-87
Author(s):  
M. Ya. Bomba ◽  
S. V. Maykova ◽  
І. S. Romashko ◽  
N. P. Shemedyuk
Keyword(s):  
Consumer Preferences ◽  
Raw Materials ◽  
Partial Replacement ◽  
Plant Materials ◽  
Biological Value ◽  
Oxalis Acetosella ◽  
National University ◽  
Traditional Vegetable ◽  
Materials Used ◽  
Vegetable Raw Materials

The paper considers the peculiarities of the non-traditional vegetable raw materials of Skolivshchyna in the production of Galician cuisine with health-improving properties. We studied the experience of scientists in improving the quality of food and increasing their biological value through the addition of functional plant materials. The authors of the article described the results of the improvement of three dishes of Ukrainian cuisine, in the recipes of which there are non-traditional vegetable raw materials of high nutritional and biological value. This is a characteristic feature of modern trends in the food industry, which supports the main trends of rational and healthy eating and allows you to adapt traditional Ukrainian dishes to the consumer preferences of today's residents. The publication substantiates the use of Agropyrum repens, Urtica dioica L. and Oxalis acetosella as raw components of updated dishes. The aim of the work was to improve the technology of cooking Galician cuisine with partial replacement of several traditional recipe components. The research was conducted on the basis of the Department of Hotel and Restaurant Business and Food Technologies of Ivan Franko Lviv National University. The raw materials used met the quality and safety requirements of current regulations.

scholarly journals Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

2017 ◽  
Vol 74 (1) ◽  
pp. 17 ◽  
Author(s):  
Crina Carmen MURESAN ◽  
Anca FARCAS ◽  
Simona MAN ◽  
Ramona SUHAROSCHI ◽  
Romina Alina VLAIC
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Point Of View ◽  
Biologically Active ◽  
Total Polyphenols ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Materials Used

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

scholarly journals Improvement of technology of melt butter with turmeric

2020 ◽  
Vol 22 (94) ◽  
pp. 66-70
Author(s):  
D. S. Lyhovid ◽  
N. B. Slyvka ◽  
O. Ya. Bilyk ◽  
I. V. Skulska
Keyword(s):  
Quality Indicators ◽  
Raw Materials ◽  
Antioxidant Properties ◽  
Optimal Dose ◽  
Good Effect ◽  
Organoleptic Characteristics ◽  
National University ◽  
Fat Fraction ◽  
The Stability ◽  
Calcium Iron

The aim of the work was to improve the technology of melt butter with turmeric and to study the quality indicators of the finished product. The experiments were conducted in the laboratory of the Department of Milk and Dairy Products Technology of Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv. The study was conducted in two stages. At the first stage, a natural source of antioxidants for melt butter was selected, the optimal amount for application was selected and the technology of melt butter with turmeric was improved. In the second stage of research, the quality indicators of the finished product were determined. Ways to improve the stability of melt butter during storage are analyzed and the possibility of using vegetable raw materials, namely turmeric powder in melt butter technology, is substantiated. Turmeric contains vitamins K, B, B1, B2, C, D and minerals, including calcium, iron, phosphorus and iodine, as well as essential oils and their components – sabinene, borneol, cigiberren, terpene alcohols, phelander, curcumin and others. components that, even in microscopic quantities, have a good effect on the human body. Modes of technological operations are described. Turmeric powder is added to the fat fraction obtained as a result of separation, which is sent to intermediate baths and incubated for 1–2 hours. at a temperature of 90–95 °C, stirring every 5–7 minutes. This creates a specific taste and aroma of melt butter and reduces the emulsification ability of the system, which improves the efficiency of subsequent separation. The optimal dose of turmeric powder is 0.5 % by weight of the fat fraction. Selected to obtain a homogeneous consistency of the finished product, the cooling temperature is not higher than 14–18 °C. Organoleptic and physicochemical parameters of the finished product are described. Organoleptic characteristics of melt butter during storage (two months) did not change significantly. The acidity of the fatty phase during storage increased and amounted to 1.82–1.93 °K at a maximum allowable value of 2.4 °K, due to the influence of antioxidant properties of turmeric.

scholarly journals USE OF OILSEED POLYFUNCTIONAL SUPPLEMENTS IN THE MANUFACTURE OF MEAT PRODUCTS

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
O. Topchii ◽  
Ye. Kotliar ◽  
T. Honcharenko ◽  
A. Petryna ◽  
O. Tarasiuk
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Quality Parameters ◽  
Model Systems ◽  
Meat Production ◽  
Technological Parameters ◽  
Organoleptic Evaluation ◽  
Functional Ingredients ◽  
Organoleptic Characteristics

Nowadays, meat production is developing towards a wider range of products. Their components are optimised and combined in such a way as to increase the nutritional value, to preserve the most valuable components of raw materials, to make for some lacking macro- and micronutrients by including the functional ingredients in the recipe. A possible way to improve the meat products technology is making purposeful changes in the formulation of the product. This involves selecting certain types of raw materials and additional components in ratios providing the required nutritional value of the finished product. New functional ingredients having the desired physiological effects on the human body should be combined with new, modern means of processing raw materials that will provide the necessary technological characteristics, the quality and safety of the final product. Home-manufactured vegetable supplements obtained from seeds of different crops are a promising direction of research. Their unique chemical composition and functional properties allow achieving the expected nutritional value of the finished product in accordance with modern nutritional standards. This article presents the results of analysing and studying of oilseeds aimed at creating a balanced multifunctional supplement to be used in recipes of functional meat products. It has been studied how the functional and technological parameters of seeds change depending on the degree of their grinding. The organoleptic evaluation has allowed determining the optimum ratio of plant components in the mixture. The quality parameters of the supplement developed, its biological value, vitamin and mineral composition have been determined. The organoleptic characteristics and structural and mechanical parameters of meat model systems have been analysed, which has made it possible to recommend the right percentage of the composite oilseed mixture in the recipes of meat products, namely, pates and chopped semi-finished products.

A possibility of using nickel concentrate, obtained as a result of hydrometallurgical enrichment of manganese-containing raw materials, at steel alloying

2020 ◽  
Vol 76 (7) ◽  
pp. 709-715
Author(s):  
O. Yu. Kichigina
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Selective Extraction ◽  
Technological Parameters ◽  
Nickel Iron ◽  
Nickel Recovery ◽  
Nickel Concentrate ◽  
Steel Alloying ◽  
High Degree ◽  
Comprehensive Processing

At production of stainless steel expensive alloying elements, containing nickel, are used. To decrease the steel cost, substitution of nickel during steel alloying process by its oxides is an actual task. Results of analysis of thermodynamic and experimental studies of nickel reducing from its oxide presented, as well as methods of nickel oxide obtaining at manganese bearing complex raw materials enrichment and practice of its application during steel alloying. Technology of comprehensive processing of complex manganese-containing raw materials considered, including leaching and selective extraction out of the solution valuable components: manganese, nickel, iron, cobalt and copper. Based on theoretical and experiment studies, a possibility of substitution of metal nickel by concentrates, obtained as a result of hydrometallurgical enrichment, was confirmed. Optimal technological parameters, ensuring high degree of nickel recovery out of the initial raw materials were determined. It was established, that for direct steel alloying it is reasonable to add into the charge pellets, consisting of nickel concentrate and coke fines, that enables to reach the through nickel recovery at a level of 90%. The proposed method of alloying steel by nickel gives a possibility to decrease considerably steel cost at the expense of application of nickel concentrate, obtained out of tails of hydrometallurgical enrichment of manganese-bearing raw materials, which is much cheaper comparing with the metal nickel.

PRODUCTION OF GRANULATED INSTANT KISSEL BASED ON WHEY AND VEGETABLE RAW MATERIALS

2020 ◽  
Author(s):  
А.Л. Майтаков ◽  
Л.Н. Берязева ◽  
Н.Т. Ветрова ◽  
К.Б. Плотников
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Storage Period ◽  
Technical Documentation ◽  
Plant Raw Materials ◽  
Temperature Conditions ◽  
Aronia Melanocarpa ◽  
Organoleptic Characteristics ◽  
Local Plant ◽  
The Stability

Разработан новый быстрорастворимый продукт (кисель) с определенным фазовым составом и строением на основе молочной сыворотки и местного растительного сырья – черноплодной рябины (Aronia melanocarpa). Разработана модель технологии производства быстрорастворимого гранулированного продукта (кисель) на основе молочной сыворотки и черноплодной рябины. Исследована сохраняемость киселя в трех температурных режимах: 1-й (21 ± 1)°С; 2-й с низкой плюсовой температурой (5 ± 1)°С; 3-й с повышенной (39 ± 1)°С при влажности окружающей среды 80%. По окончании годичного исследования сохраняемости при температурных режимах (21 ± 1)°С и (5 ± 1)°С изменений в органолептических показателях продукта не наблюдали. Скорость растворения продукта при температурных условиях хранения (21 ± 1)°С и (5 ± 1)°С не изменялась на протяжении 9 мес. Установлено, что при хранении в условиях пониженных положительных температур 4–6°С и в режиме комнатной температуры (21 ± 1)°С исследуемый пищеконцентрат по окончании 6 мес. хранения не изменил свойств по показателям качества. Сроки испытания продукта превышали по длительности в 2 раза заданный срок хранения (коэффициент запаса). Результаты испытаний явились основанием для разработки технической документации на производство быстрорастворимых гранулированных плодово-ягодных киселей. A new fast – soluble product (kissel) with a certain phase composition and structure based on whey and local plant raw materials Aronia melanocarpa. A model of technology for the production of a rapidly soluble granular product (kissel) based on whey and Aronia melanocarpa has been developed. The stability of kissel in three temperature modes was studied: 1st (21 ± 1)°C; 2nd with a low plus temperature (5 ± 1)°C; the 3rd with the increased (39 ± 1)°C at 80% ambient humidity. At the end of a year-long study at temperature conditions (21 ± 1)°С and (5 ± 1)°С, no changes in the organoleptic characteristics of the product were observed. Dissolution rate of the product under storage temperature conditions (21 ± 1)°C and (5 ± 1)°C did not change for 9 months. It is established that when stored at low positive temperatures 4–6°C. With and at room temperature (21 ± 1)°C. At the end of 6 months of storage, the food concentrate under study did not change its properties in terms of quality. The product testing period was 2 times longer than the specified storage period. The test results were the basis for the development of technical documentation for the production of instant granulated fruit and berry kissel.

USE OF DRY EXTRACTS OF FRUIT AND BERRY RAW MATERIALS TO INCREASE THE NUTRITIONAL VALUE OF KVASSES OF FERMENTATION

2021 ◽  
Author(s):  
Е.С. КЕЛЕНКОВА ◽  
Е.Ю. ЕГОРОВА
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Nutritional Value ◽  
Raw Materials ◽  
Age Groups ◽  
Sea Buckthorn ◽  
Vacuum Drying ◽  
Black Currant ◽  
Organoleptic Characteristics ◽  
Standard Quality

Разработаны квасы брожения с использованием сухих экстрактов ягод малины, плодов черной смородины и облепихи. Исследованы экстракты плодов облепихи, ягод малины и черной смородины, полученные методом импульсно-вакуумной сушки (ООО «Вистерра», Бийск). Квасы готовили по промышленной технологии на концентрате квасного сусла. Экстракты добавляли в квас до начала брожения в дозировке от 2 до 8%. Образцы квасов с использованием экстрактов обладали приятным послевкусием, слабовыраженным плодовым ароматом. Полученные квасы характеризует высокое содержание аскорбиновой кислоты, мг/100 г, и полифенольных веществ, мг/100 мл, соответственно: контроль – менее 0,1 и 42,6; с добавлением экстракта малины 2,7 и 58,7; облепихи 6,9 и 47,7; черной смородины 4,6 и 66,2. Определено, что потребление одного стакана (200 мл) свежеприготовленного кваса с плодовым (ягодным) экстрактом позволяет удовлетворить от 100 до 150% суточной потребности в флавоноидах (85 мг/сут) и фенолокислотах (10 мг/сут), преобладающих в составе полифенольных веществ. С учетом уточненных норм МР 2.3.1.2432-08 определено, что квасы с экстрактами облепихи и смородины способны удовлетворить 10–15% физиологической потребности в витамине С взрослых и 15–45% – детей разных возрастных групп. Установлено, что добавление 6% плодово-ягодного экстракта к купажу перед брожением дает возможность вырабатывать квасы стандартного качества с оригинальными органолептическими характеристиками и повышенной пищевой ценностью. The kvasses of fermentation using dry extracts of raspberries, black currant and sea buckthorn have been developed. Extracts of sea buckthorn fruits, raspberries and black currants obtained by pulse-vacuum drying in LLC «Visterra» (Biysk) were studied. Kvasses was prepared according to industrial technology on a concentrate of kvass wort. The extracts were added to the kvass before fermentation in a dosage of from 2 to 8%. Samples of kvasses using extracts had a pleasant aftertaste, slightly pronounced fruit aroma. The resulting kvasses is characterized by a high content of ascorbic acid, mg/100 g, and polyphenolic substances, mg/100 ml, respectively: control – less than 0,1 and 42,6; with the addition of raspberry extract 2,7 and 58,7; sea buckthorn 6,9 and 47,7; black currant 4,6 and 66,2. It was determined that the consumption of one glass (200 ml) of freshly prepared kvass with fruit (berry) extract can satisfy from 100 to 150% of the daily need for flavonoids (85 mg/day) and phenolic acids (10 mg/day), which are predominant in the composition of polyphenolic substances. Taking into account the recommendations of MR 2.3.1.2432-08, it was found that kvasses with buckthorn and currant extracts can meet 10–15% of the physiological need for vitamin C in adults and 15–45% in children of different age groups. It was found that the addition of 6% fruit and berry extract to the blend before fermentation makes it possible to produce kvasses of standard quality with original organoleptic characteristics and increased nutritional value.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

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