https://card-file.onaft.edu.ua/handle/123456789/6004 fst.onaft.edu.ua 2022-03-20T04:26:08Z https://card-file.onaft.edu.ua/handle/123456789/16783 Title: EXPERTISE OF POTATO SNACKS BY OPTICAL MICROSCOPY, FTIR - SPECTROSCOPY, SPECTROFLUORIMETRY AND THIN LAYER CHROMATOGRAPHY Authors: O. Malynka, Y. Malynka, O. Antipina, L. Gural, G. Stepanova, A. Kryganovska Abstract: Expertise of four samples of potato snacks with  the flavours Barbecue, Ketchup, Cheese, Sour Cream and Onion has been carried out with the use of analytical physicochemical methods. It has been found that the mass fraction of moisture in the samples under study ranges 4.4 to 4.7%, and the mass fraction of chlorides does not exceed 2.5%. The mass fraction of starch, which was determined polarimetrically, varies from 66.1% (Sample 2) to 66.7% (Sample 3). The mass fraction of sugars in the potato snack samples does not exceed 1.9%. None of the samples contains foreign material and mineral impurities. The product’s physicochemical quality parameters established by the tests conform to the manufacturer’s indication that the product contains such ingredients as starch and potatoes (starch and proteins are part of potatoes), oil, maltodextrin, sugars, salt, proteins. Based on characteristic absorption bands in the composition of snacks, FTIR has allowed detecting the presence of the two main components: triglycerides of fatty acids (oils)  and polysaccharides (the latter include starches and maltodextrins). Optical microscopy has revealed that the samples have a porous (cellular) structure, with pores distributed throughout the whole mass, which is typical of snacks. Heat treatment of the snacks in the course of extrusion and frying changes the structure of starch to the glassy state: only single whole starch grains are found in the samples. The dietary supplement monosodium glutamate E621 has been identified by thin-layer chromatography on chromatographic plates Sorbfil AF-A-UV. The mobile phases were mixtures of ethanol and distilled water in the ratio 7:3, and n- butanol, acetic acid, and water mixed in the ratio 3:1:1. It has been shown that the turmeric extract E100(i), a natural yellow food colourant, being adsorbed on potato snacks, can be identified in them by its own spectra of diffuse reflection and luminescence spectra, without destroying the samples. 2021-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16777 Title: MONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHYMONITORING THE CONDITION OF VEGETABLES, FRUITS AND PLANTS USING INFRARED THERMOGRAPHY Authors: V. Dunaevskyi, Y. Venher, A. Liptyha, V. Kotovskyi, V. Timofeyev, S. Nazarchuk Abstract: Determining the quality of fruit and vegetable  products  and their storage is a topical problem, as evidenced by a significant number of works from near and far abroad. These works present  the  worldwide experience of using various optical methods for instrumental non-destructive assessment of the maturity and commercial quality of fruit and vegetables. Despite so many scientific works on this topic, the thermographic methods require further research to find out the prospects of using modern thermal imaging systems in the agricultural sector. The paper studies the possibility of using remote-sensing infrared thermography to monitor the state of vegetables, fruit, and plants during their growth and storage. To determine the quality of fruit and vegetable products by random sampling, apples, pears,  and  pumpkins, with no external (visible) damage, were tested for the presence of microbial infections in them during rotting. In a laboratory environment, the plants were studied after watering to determine the process of  hydration through the trunk and leaves and thus assess their condition. The research used a matrix infrared thermograph developed by V.Lashkaryov Institute of Semiconductor Physics of the National Academy of Sciences of Ukraine. The studies have shown that infrared thermography detects internal damage to fruit and vegetables and allows assessing the watering of plants and their condition. As a result of this work, it has been shown that infrared thermography, as a diagnostic method, can be recommended for timely detection of the internal development of microbial infections that lead to spoilage of  vegetables  and fruit during long-term storage, as well as for monitoring the state of plants during their hydration. It has been shown that infrared thermography can be used to control the quality of fruit and vegetable products before putting them  in long-term storage and during it. The method allows timely detection of damage, and is helpful in studying plants in the laboratory and in the field. 2021-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16780 Title: CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS Authors: Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad, Ahmad Pedram Nia Abstract: Millets are gaining attention due to their many advantages in cultivation and overall nutritional benefits. Research has been carried out to explore the nutritional properties of various millets. However, the use of millets in today’s food processing is minimal as compared to wheat. Three minor millets, namely foxtail, proso, and pearl millets grown in Iran were used in this study. The  water  absorption characteristics and hardness of these millets have been investigated. The effect that millet flours incorporated in dough have on its rheology has been studied and compared with the effect of wheat on dough rheology. The moisture content of millets increased with an increase in the water temperature, and a regular increase in the water absorption capacity, too, was observed as the temperature rose. The hardness of the millet decreased with an increase in the moisture content of the grains. Pearl millet has been found to have the lowest hardness irrespective of the steeping time and temperature. Incorporation  of millet in the dough adversely affected the dough rheology in terms of workability and baking quality. Proso millet highly negatively affected the dough rheology in terms of dough hardness, stability, and dynamic rheological properties. This research highlights the possibility to predict the water absorption characteristics of millet grains to be used to optimise the conditions under which millets are steeped in various bioprocessing operations. It is supposed that on performing proper baking trials to compare the properties of composite flours made from these millets, the results of the rheological studies will prove beneficial and the rheological properties and behaviour will be accurately correlated when the food is applied practically. 2021-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16782 Title: USING SUMFLOWER PROTEIN AS A COMPONENT OF FORCEMEATS FOR FROZEN SEMI-PROCESSED MINCED MEAT PRODUCTS Authors: T. Zhelieva, N. Kamsulinа, O. Pavlova Abstract: The problem of how to remediate protein deficiency in the human diet can be solved by using new raw material sources or by consuming vegetable proteins, in particular, sunflower protein, more efficiently. Sunflower is high in biologically complete proteins with a wide range of functional properties. This makes it practical to use sunflower protein as a component of forcemeats for frozen semi- processed minced meat products. As this task is highly topical and promising, it has determined the direction of further research. The purpose of the research is to establish how sunflower protein affects the qualitative characteristics of forcemeat for frozen semi-processed minced meat products, and to specify the rational norms of using it in their composition. It has been studied how sunflower protein effects on the moisture-holding capacity of forcemeat. The results have shown a sharp increase in this parameter after introducing sunflower protein. It has been established that sunflower protein affects the processes of freezing and defrosting in forcemeat systems. However, it has no pronounced cryoprotective properties independent of  its concentration in a system, and the loss in weight during freezing the samples is but insignificant. Studying the effect of sunflower protein powder on the sensory, functional, and technological properties of forcemeat reveals positive dynamics and direct relationship between these characteristics and the concentration of sunflower protein. The losses in the weight of the semi-processed products during heat treatment have been analysed. The   data   obtained  have  shown  that   this   parameter   decreases   by 1.9 times when sunflower protein is used. Sensory evaluation of the samples has allowed establishing that the rational norm for sunflower protein as a forcemeat component is up to 10%. Thus, the research conducted prove that it is practical to use sunflower proteins as components of forcemeats for frozen semi-processed minced meat products. This will make the products more nutritious, allow controlling their amino acid composition, curtail the expenditure of raw meat, help control the rheological parameters, and expand the range of products. 2021-01-01T00:00:00Z