Development of a recipe for a multicomponent mixture "Solodok +" to improve the consumer properties of bakery products

The object of research is the technology of bakery products enriched with a mixture of germinated grains of wheat, corn, barley and oats. Investigated problem: The problem of using a mixture of germinated grains is the formation of a closure sticky crumb in baked goods with a mixture. The reason for this is the high activity in the mixture of amylolytic and proteolytic enzymes. The solution to the problem consists in the developed multicomponent mixture (MM) to improve the consumer properties of bakery products, the formulation of which includes 15 % of the flour mass of the germinated grain mixture. Main scientific results: On the basis of experimental studies, the formulation of the "Solodok+" multicomponent mixture has been developed. The mixture contains: chicory inulin, dry milk whey enriched with Mg and Mn, apple pectin, phosphatide concentrate, enzyme preparation Deltamalt FN-A 50 and ascorbic acid. The optimal dose of the "Solodok+" MM for bakery products is 2.5 % by weight of flour. The area of practical use of the research results: "Solodok+" MM is recommended to be used in the production of bakery products enriched with sprouted grains at enterprises of the bakery industry of various capacities. An innovative technological product: "Solodok+" MM helps not only to reduce the stickiness of the crumb, improve its porosity, increase the volume of products, but also lengthen the freshness of unpackaged products. Scope of application of the innovative technological product: Bakery products with a mixture of sprouted grains and "Solodok+" MM have increased nutritional value, high consumer properties and are intended for a wide range of consumers.

Integral estimation of activity of entrepreneurial universities: practical aspect

Investigated problem. Implementation of the concept of an entrepreneurial university necessitates the formation of a system of activity indicators of educational institutions. The main scientific results. It is specified that the activity of entrepreneurial universities and educational institutions that try to comply with this concept should be systematically rated. The author analyzes modern approaches to estimation of the activity of entrepreneurial universities. The own viewpoint to this evaluation on the basis of calculation of an integrated indicator is offered. The main stages of the algorithm for estimating the activity are described. An integrated activity indicator for five universities has been calculated. The ranking of educational institutions in accordance with the calculated desegregated measures and the concept of entrepreneurial university has been held. The results of the analysis showed that the studied educational institutions from the United States are more in line with the concept of the entrepreneurial university than European ones. The area of practical use of the research results. The practical results of the study can be used in the process of estimating the activity of entrepreneurial universities. Innovative technological product. The scientific approach to the evaluation of the activity of entrepreneurial universities proposed by the author allows to form their rating, to track the position of each educational institution in the dynamics. Scope of application of the innovative technological product: educational policy at the micro- and macroeconomic levels.

Analysis of tendencies in the functioning of innovative entrepreneurship in the context of technological progress

The object of research is innovative entrepreneurship and the main tendencies in its operation in the world. Investigated problem. The rapid development of innovative entrepreneurship necessitates are the identification and tracking of tendencies in this area. The main scientific results. The article identifies tendencies in the functioning of entrepreneurship in the context of technological progress. The main subsystems of an innovative enterprise are characterized. The dynamics of frontier technologies market indicators in the context of innovative entrepreneurship is analyzed. It is noted that the transformation of the structure of the global market of advanced technologies is accompanied by increasing disparities in technological and financial development between countries. The inconsistency of national goals with global ones in the field of frontier technologies is pointed out. The area of practical use of the research results. The results of the study can be used by representatives of the scientific community, authorities to understand global tendencies in innovative entrepreneurship. Innovative technological product Identified global tendencies in the functioning of innovative entrepreneurship can be part of technological development strategies. Scope of application of the innovative technological product: policy of regulation of innovation activity.

Influence of temperature modes of processing chia seed meal gel on its rheological and functional-technological properties

The object of research. One of the alternatives of naturally occurring structuring agents with great potential in the food industry is the use of chia seeds. The meal obtained from the processing of chia seeds is the object of the above studies. Investigated problem. The study of changes in the emulsifying and rheological properties of chia seed meal, depending on the temperature treatment regimes, will determine the manifestation of the cryoprotective properties of this additive. This will help to solve the problem of deterioration in the quality of frozen split ends as a result of uncontrolled formation of ice crystals in the structure of the meat product. Main scientific results. Determination of the effect of heat treatment (heating to 70±2 C and freezing to -18 °C in the center) on the emulsifying properties of hydrated systems of chia seed meal showed that the emulsifying ability index increases by 7 % and 16 %, and the emulsion stability - by 8.7 % and 18.8 % according to the type of heat treatment. A decrease in emulsifying ability, emulsion stability, effective viscosity and shear stress was found in proportion to an increase in the degree of hydration. An increase in the indicators of effective viscosity and tangential shear stress as a result of heat treatment of prototypes was noted – by 45.3 % and 46.5 %, respectively. Freezing the hydrated dispersion of chia seed meal led to an increase in the ultimate shear stress by an average of 18.45 % compared to the untreated sample, the effective viscosity of the experimental dispersion did not change. The area of practical use of the research results. It can be used at food industry enterprises to improve the emulsifying and structural properties of products and their enrichment with dietary fiber. The innovativeness of the proposed solution. The results obtained prove the prospects of using this additive as a stabilizer, emulsifier and cryoprotectant in the technology of frozen meat products. The area of use of the innovative solution. This will ensure a consistently high quality of finished products and will improve the efficiency of production of a wide range of food products.

Evaluation of hybrid threats to DU technologies transfer

An object of this research is to evaluate the premises of transfer of dual use technologies appeared in Ukraine and other CIS countries. It aims to highlight a hybrid impact of political, historical and other potential barriers faced between technology offeror/recipient nowadays. The investigated problem. Apart from the highlighted affect of political, historical and other potential barriers faced between technology supplier /recipient these days, the paper also discusses how the covid pandemic and democracy crisis on the global joined to and affect an efficiency, proper functioning and transparency of technology transfer process. The experience and practice show that the process of technology transfer is rather complicated, multi-leveled and involves more than two players. It is impacted with and follows few factors and conditions that constrain its success or failure at the end. It was shown that the development of dual use technologies continues in a quagmire of conflicting interests, in light of discussed factors therein, national security and export control rationales. For the time being, debates on dual use (DU) technologies and their misuse lack creativity and rather dim; political and diplomatic initiatives came finally to nowhere trying to find turnkey solutions, thus the discussed set of factors affecting the efficient transfer and strategic export control, is quite a challenge nowadays. The main scientific results. The discussed therein factors imply the hybrid threat to transfer of technologies, closely interrelated and possess a profound significance, tho. From today and forward each step towards optimization of transfer should be carried out considering all groups and specifics of high level of science intensity of advanced technologies. Ukraine being a country with still transitional (from socialist to capitalist) type of economy, a mechanism for IP protection with regard to their scientific and technical results providing this necessary level of science intensity of technology, in the analyzed period of time has not yet been properly worked out and not enshrined in bylaws. The result of this eresearch makes a solid background for further debates as to technology transfer in terms of political science and export control

Effect of pop sorghum on the quality of gluten-free cereal bars

Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.

The reconciliation of the development and implementation of police accountability in the United Kingdom

The objects of this research are: first, to explain some of the issues surrounding police accountability in the United Kingdom. Second, to make attempts in reconciling two opposing views as to whom police in the UK are accountable for? Third, to clarify the vagueness and ambiguous definitional concepts of the police constable, constabulary independence, and the use of police discretionary powers. The author investigated the following problems: lack of police proper accountability, vague and ambiguous meaning of constabulary independence constable oath of office, and the use of police discretionary powers. The main results of the research are: first, more clarity is needed as to whom is the British police accountable to? Second, a review of the current oath of office for police constable, the implementation of finding by previous committees set up by government: Lord Scarman, Rt Hon Christopher Patten, and Lord Nolan reports. Third, the monitoring of police officers' use of discretionary powers. The area of practical use of the research: is for all citizens, directly or indirectly affected by police and safer communities. Criminal justice students in higher institutions and criminal justice practitioners, government officials, and policymakers.

National idea as a consolidating principle of university education

The object of research is national education of students in the university environment. Investigated problem. As a result of a critical analysis of the works of Ukrainian scholars, the issue under investigation has been solved. The status of contemporary higher education in Ukraine, and the processes that can negatively affect it have been analyzed. The state holistic strategy of national education for young people, enshrined in the legislative documents of various ministries and departments has been investigated. The views of western scholars on the discussed problem have been regarded, as a result, the implementation of a new term has been identified. Main scientific results. The fundamental goals and basic tasks of a national idea implementation in the general system of Ukrainian education have been determined. The complex perspectives of an up-to-date teachers’ training which can be regarded controversial in terms of new challenges in Ukrainian society have been outlined. Much attention has been paid to the issues national identity, national values and patriotism of students through the prism of global values and tolerant relationship. The idea of close cooperation necessity between ministries and educational institutions aimed at establishing peaceful and friendly relations between residents of different regions of Ukraine has been expressed. The idea of national consolidation on the basis of common cultural and historical past, national values and interests has been defined as the principal factor in the university students’ education. Scope of practical application. The results of the research can be used in both cognitive and educational values.

The "competence" concept in the educational system of European countries within a competence-oriented approach

The object of research is the concept of "competence" in the educational system of different countries. Investigated problem. Theoretical generalization of the concept of "competence" and the peculiarities of its formation in the process of professional training of applicants for higher education in European countries. Creation of a model of professional training for applicants for education of the first (bachelor's) level. Main scientific results. The definition of the concepts "competence" and "legal competence", which are most often used in pedagogical research, has been analyzed. The definition of "competence" within the competence-oriented approach is given. The competence-based approach in education is understood as training not just a specialist with a system of knowledge, but a high-level professional and a comprehensively developed personality. A model for the formation of legal competence of applicants for higher education has been created. Through the introduction of innovative methods into educational processes, the legal thinking of bachelors is developing. Legal competence presupposes a set of knowledge, skills, characteristics acquired by students in the learning process, necessary to perform certain actions in order to solve problems, tasks, situations in accordance with the prescriptions of the rule of law. The formation of a system of knowledge, abilities, skills, methods of activity in students in the learning process are significant. This requires both their psychological "restructuring" and the improvement of curricula and educational technologies. The traditional teaching of lectures and the conduct of seminars should be complemented by elective courses and special courses. The area of practical implementation of the research results. Formation of competencies in the process of professional training of applicants for higher education of the first (bachelor's) level in order to achieve programmatic learning outcomes, apply the acquired knowledge in future professional activities and everyday life. Innovative technological product. Creation of a training model for applicants for higher education based on a competence-oriented approach. Application area of an innovative technological product. Introduction of the educational model into the process of professional training of applicants for higher education of the first (bachelor's) level in order to promote the creation and strengthening of legal culture and creativity of students.

Comparison of the hydrocolloids application efficiency for stabilizing the foam of beer

Subject of research: technology of high gravity brewing, developed to improve production efficiency and reduce energy consumption. This technology has a wide range of benefits, from improving process economics to reducing environmental impact. Investigated problem: despite the presence of significant advantages, there are a number of problems in the technology of high gravity brewing that need to be solved. The main problem is to reduce the foam stability of the resulting beer, which, together with the appearance, aroma and taste, is the most important attributes of the quality of the beverage for the consumer. The stability and texture of the foam depend, among other things, on the quality of grain and hop raw materials, and the course of technological processes. Elevated levels of key malt proteins (LTP1, Z4 and Z7) and hop α-acids have a positive effect on foam quality. Yeast protease A has a negative effect. Yeast secretes this enzyme to a greater extent during fermentation of high gravity wort, which may be one of the reasons for the decrease in foam stability in high gravity brewing. High molecular weight a- and b-glucans with hydrophilic properties can play an important role in foam stabilization. They increase the viscosity of the liquid, slow down its drainage from the foam segments and thereby increase the foam retention. Main scientific results: the effect of hydrocolloids (highly methoxylated pectin, carboxymethyl cellulose, xanthan gum, guar gum, a mixture of xanthan and guar gum) on foam performance and beer filtration rate was investigated. The advantages of pectin as an additive allowing to stabilize beer foam, in particular, in high gravity - brewing, have been established. The recommended dosage of the additive is 0.4-1 g/hl. Highly methoxylated pectin is a good alternative to the currently widespread use of propylene glycol alginate. The area of practical implementation of the research results: brewing companies. Innovative technological product: highly methoxylated pectin as a stabilizing additive for beer foam. Scope of application of the innovative technological product: the use of highly methoxylated pectin as additives that stabilize beer foam, in particular in high gravity brewing.