https://card-file.onaft.edu.ua/handle/123456789/16717 2022-03-03T20:26:29Z 2022-03-03T20:26:29Z Mykola Holovko, Tetyana Holovko, Vladyslav Prymenko, Anna Helikh, M. Zherebkin https://card-file.onaft.edu.ua/handle/123456789/16733 2021-03-05T07:40:03Z 2020-01-01T00:00:00Z

Title: SCIENTIFIC SUBSTANTIATION OF TECHNOLOGY OF PASTA BASED ON FRESHWATER MUSSELS ENRICHED WITH SELENIUM Authors: Mykola Holovko, Tetyana Holovko, Vladyslav Prymenko, Anna Helikh, M. Zherebkin Abstract: The possibility of using dietary selenium-protein additive "Neoselen" for enrichment of pastes based on mussels with organic selenium has been investigated. The formulation of the pastes involved the use of the soft body of the freshwater mmussels of the genus Anodonta. The influence of the introduction of different percentage of the additive "Neoselen" on the organoleptic properties of the developed pastes based on freshwater mussels was investigated. It is found that the addition of additive "Neoselen" even more than 5% does not impair the taste and color of the developed pastes. Moisture content, moisture retention, fat-holding capacity and active acidity of the developed pastes were investigated. The moisture-holding and fat-holding capacity of the developed paste is determined. The difference in the consistency of pastes based on freshwater mussels with different percentage of unpowered additives was investigated by determining the values of plastic viscosity and modulus of elasticity. The regularities of the influence of the additive "Neoselen" on the general chemical and mineral composition of pastes based on freshwater mussels have been established. It is established that the addition of 1%, 3% or 5% in the paste of additive "Neoselen" can enrich it by 7.8, 23.4 and 39 mkg of selenium, respectively. Studies have shown that in the composition of both the control and experimental samples of pastes in the amount of protein, minerals and water content. With the increase of the content of the additive "Neoselen" in the formulation of pastes, the content of protein and minerals increases. The complex of qualitative characteristics of the developed pastes is investigated. The regularities of the influence of the component composition on the organoleptic and physicochemical and functional-technological characteristics of the minced systems based on freshwater mussels and the additive "Neoselen" have been established. It is established that the optimal doses of the use of additive "Neoselen" in the formulation of pastes ranges from 3-5%.

2020-01-01T00:00:00Z K. Gafurov, B. Muhammadiev, Sh. Mirzaeva, F. Kuldosheva https://card-file.onaft.edu.ua/handle/123456789/16726 2021-03-05T07:40:02Z 2020-01-01T00:00:00Z

Title: PRODUCTION OF EXTRACTS FROM VEGETABLE RAW MATERIALS BY CARBON DIOXIDE Authors: K. Gafurov, B. Muhammadiev, Sh. Mirzaeva, F. Kuldosheva Abstract: The unique properties of supercritical carbon dioxide as a solvent are widely used for extraction. In supercritical media, the dissolution of molecules of various chemical nature is possible. The purpose of this investigation was to study the extraction process and obtain extracts from valuable regional plant materials by applying CO2 extraction under pre- and supercritical conditions. The objects of research were: ground seeds of melon, pumpkin and licorice roots, as well as mint leaves, mulberry and jida flowers. For extraction, a laboratory setup was used that allows extraction when the CO2 is supplied by a high-pressure plunger pump in the sub- and supercritical state using a heat pump. The pressure range is 3-15 MPa, temperatures 295–330 K, and the volumetric flow rate above the critical CO2 is 800–900 g. Experiments with ground seeds of melon and pumpkin showed that as a result of 4 sequentially performed extraction cycles on a single load with supercritical CO2 parameters ( 315–330 K; 3–7.5 MPa) the decrease in the mass of melon seeds was 90 g (pumpkins 80 g). During the total extraction time (2.5 hours), 20 kg of CO2 were pumped through the reactor (25 l at 290 K and 6.8 MPa), while the average oil content in the extract was 4 g per 1 kg of CO2 (3.0 g per 1 l of SС-CO2) In experiments with jida flowers, the maximum amount of solid extractable substance (2% by weight of the raw material) was obtained at a temperature in the extractor of 308 K and a pressure of 7.5 MPa. Upon extraction under critical conditions in collection 2, the liquid phase was absent; only a yellow-green paste was released in it. According to the results of experiments with mint leaves, the maximum yield of a greenish liquid was observed at T = 315 K and P = 4 MPa., Mulberry - at T = 306 K and P = 6.0 MPa. The results of the extraction of oils and extracts from ground seeds of melon, pumpkin and licorice roots, as well as mint leaves, mulberries and jida flowers confirm that the maximum yield of the extracted substance is achieved with supercritical CO2 parameters in the extractor (310 K, 7.5 MPa). When liquid CO2 is extracted (300 K and 6-8 MPa), up to 2% of a yellow substance is extracted, which does not differ in appearance from a supercritical extract.

2020-01-01T00:00:00Z Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo https://card-file.onaft.edu.ua/handle/123456789/16728 2021-03-05T07:40:02Z 2020-01-01T00:00:00Z

Title: TRENDS OF PROCESSED PRODUCTS OF SQUID Authors: Zhenkun Cui, Tatiana Manoli, Tatiana Nikitchina, Haizhen Mo Abstract: Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining healthy food products is the availability of a raw material base and technical means of extracting aquatic biological resources. The article shows that in China, a healthy lifestyle and the consumption of healthy food products are gaining popularity. China is a country that demonstrates absolute dominance in the production of shellfish, both aquaculture and in squid fishing. Despite this, there is a shortage of healthy food products in the domestic food market in China due to the uneven distribution of aquatic bioresources. The main type of processed shellfish are squids, which are traditionally very popular in China. In addition to frozen processed squid and other primary processed products, the main products from squid are minced squid, sliced squid and chopped squid, as well as various types of canned food. The article shows the high nutritional and biological value of squid, which is provided by high-grade proteins and essential polyunsaturated fatty acids. But when processing squids, a number of problems arise associated with the deterioration of organoleptic properties and a decrease in the biological value of the finished product. This article is a review and reveals a number of issues related to the features of the fractional composition of muscle tissue proteins of various raw materials. Also analyzed the changes in the physico-chemical parameters of proteins in a wide range of temperature effects. The article presents a promising type of technological processing, which allows to eliminate certain disadvantages of traditional technologies such as hard, dry consistency, weight loss of the finished product, as well as the loss of valuable extractive substances that provide organoleptic properties of food products. Such technologies with minimal impact on the technological properties of the finished product include SousVide technology. SousVide is a technology of low-temperature preparation of food products in a vacuum, which allows reliable monitoring of sensory performance and microbiological safety of products with strict observance of technological regulations.

2020-01-01T00:00:00Z Е. Iorgacheva, G. Korkach, T. Lebedenko, O. Kotuzaki https://card-file.onaft.edu.ua/handle/123456789/16731 2021-03-05T07:40:02Z 2020-01-01T00:00:00Z

Title: AN INNOVATIVE TECHNOLOGY OF WAFFLES WITH FUNCTIONAL PROPERTIES Authors: Е. Iorgacheva, G. Korkach, T. Lebedenko, O. Kotuzaki Abstract: The high-priority tasks of today’s confectionery industry include the development and introduction of functional-purpose confections. These products are supposed to be of high technological qualities, be effective in production to the extent possible, and have physiological functional properties due to the physiologically valuable ingredients in their composition. These ingredients include the synbiotic complex composed of probiotics (bifidobacteria, lactobacilli) and prebiotics (inulin and lactulose). This complex has been studied in this research. The paper gives reasons why waffles with fatty fillings are the ones to which the synbiotic complex should be added. It has been established what mass fraction of the ingredients at what stage of fatty filling production should be added. It has been studied how the synbiotic complex affects the structural and mechanical properties of the fatty filling: its effective viscosity, adhesive strength, and critical shear stress. It has been found that the maximum shear rate that still allows obtaining a high-quality filling is 5.4 s-1. The specific pull-off force of the fatty filling with the synbiotic added becomes lower compared to that of the control sample. This helps reduce the energy consumed in the course of moulding waffles. An innovative manufacturing technology for waffles with synbiotic supplements has been developed and proved practical. It includes the stages of preparing microencapsulated microorganisms and adding prebiotics, and provides the technological parameters of fatty filling preparation. It has been established that the synbiotic included into the composition of the new fatty filling decreases the maturation of waffle blocks by 40–45%, and allows reducing the layer of filling to 1–1.5 mm. It has been proven that the synbiotic complex as an ingredient in the fatty filling of waffles will allow developing and manufacturing confections that improve human microflora. These new specialised products will be socially significant, as they will help solve a topical and important task of the confectionery industry: prevent gastrointestinal diseases.

2020-01-01T00:00:00Z