https://card-file.onaft.edu.ua/handle/123456789/16734 Fri, 04 Mar 2022 05:15:41 GMT 2022-03-04T05:15:41Z https://card-file.onaft.edu.ua/handle/123456789/16749 Title: DEVELOPMENT OF THE TECHNOLOGY OF SOYA FLOUR ENRICHED WITH IODINE Authors: Ya. Beletska, R. Plotnikova, M. Bakirov, O. Vereshchynskyi Abstract: A research on developing a technology of iodine-enriched soya flour has been conducted. The technology developed will allow the body to receive organic forms of this micronutrient, the deficiency in which causes thyroid disorders in 40% of Ukrainians and 35% of people throughout Europe. The research has shown that promising soya bean varieties to be enriched with iodine are the early-ripening varieties Almaz, Anzhelika, Kyivska 98, Faeton, Medeya, PSV 808, Podyaka, Khortytsya, Yug 30, Rusa. They are the highest in protein (42.75% on average), the maximum content of which is necessary for iodine accumulation. Besides, their cropping period is short (up to 95–105 days), which is cost-effective for a manufacturing enterprise, because there is no overlapping with the winter crops sowing time and thus, there are no periods when cultivation areas remain idle. The following parameters of steeping soya beans have been found rational: the iodine concentration in the solution 98-100 μg/g, the duration of steeping 48 hours. The mass fraction of iodine in the steeped soya beans is 126 μg/g. Longer steeping leads to microbiological spoilage of sprouted soya beans. It has been determined how iodine is distributed in cotyledons, sprouts, seed coats, and whole sprouted soya beans. This has allowed establishing that in a whole sprouted soya bean of the early-ripening soya variety Almaz, the iodine content is 126 μg/g, of which 123 μg/g is accumulated in the cotyledons of a seed, and 3 μg/g in the sprouts and the seed coats. This indicates a high level of iodine conversion into the organic form when soya seeds are steeped in potassium iodide solution. A technology of manufacturing iodine-enriched flour from sprouted soya beans has been developed. It differs from the control one in that soya seeds, washed and disinfected, are soaked in potassium iodide solution (with the iodine concentration 98–100 μg/g and the hydromodulus 1:2) for 48 hours at the solution temperature 14-16°С. Flour from sprouted soya beans contains 126 μg/g of iodine. The technology suggested can be used at hotel and catering enterprises, in sanatoria and health centres, to treat iodine-deficiency disorders, and to make food for people who need special dietetic nutrition. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16749 2020-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16745 Title: PLANT-BASED MILK ANALOGUES IN THE NUTRITION OF PEOPLE WITH NUTRITION-DEPENDENT NON-INFECTIOUS DISEASES Authors: N. Pritulska, I. Motuzka, A. Koshelnyk, M. Jarossová, A. Lacková Abstract: A recent tendency in Ukraine is the changes in the structure of food consumption, which are caused by the reduced consumption of some product groups and by their decreasing quality. A persisting problem is that affordable and easy-to-consume food products made with due consideration of the needs of patients with certain categories of diseases can hardly be found on the domestic market. The products present on the domestic market are all imported, available in a limited assortment, very expensive, and not customised to suit all the specific needs of human metabolism. Approaches to the nutrition of patients with certain types of nutrition-dependent and non-infectious diseases have been analysed. It has been established that аn effective component in the diet of patients with non-infectious diseases can be plant-based milk analogues. It has been determined how important it is to use domestic raw materials: it will contribute to expanding domestic production, will help the gross domestic product growth, and will reduce the product’s costs, thus reducing the costs of diagnostic and treatment procedures. It has been established that the assortment of plant-based milk analogues is constantly expanding. The vegetable raw material conventionally used to make this product group has been analysed. It has been shown that fenugreek seeds can be most effectively used to make special food products (in particular, plant-based milk analogues) for the nutritional support of patients with non-infectious diseases. This is feasible due to the availability of the raw material, simple cultivating conditions, the chemical composition of the product (e. g. a wide range of biologically active substances), low costs of the product when it is made from domestic raw materials, and the simple production technology. It is expected that manufacture of milk analogues from fenugreek seeds will widen the assortment of this product group, and satisfy the target consumers’ needs of safe and high quality products that offer an alternative to imports. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16745 2020-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16748 Title: PROSPECTS OF USING GLUCOSE-FRUCTOSE SYRUP IN THE RIBOFLAVIN BIOTECHNOLOGY Authors: V. Polishchuk, O. Dugan Abstract: Рибофлавін є важливим вітаміном, що широко застосовується у харчовій промисловості для збагачення харчових продуктів та в якості барвника. Важливою проблемою реалізації біотехнології рибофлавіну є підбір раціональних джерел карбону та нітрогену, що є дешевими та технологічними. Це дасть можливість значно підвищити ефективність даної технології. Відомо, що гриби роду Eremothecium здатні до синтезу ароматичних речовин, дослідження рівня накопичення ефірної олії на запропонованих джерелах карбону та нітрогену дасть можливість створення технології одночасного виробництва рибофлавіну та ефірної олії. Об’єктом дослідження був аскоміцет Eremothecium ashbyi Guillierm. F-340. Досліджували біосинтетичну активність обраного штаму-продуценту рибофлавіну на середовищах з різними джерелами карбону та нітрогену, компонентний склад раціонального поживного середовища для культивування продуценту з метою максимального накопичення рибофлавіну, здатність продуценту до синтезу ароматичних сполук на запропонованому середовищі. Встановлено вплив різних джерел карбону та нітрогену на накопичення біомаси та синтез рибофлавіну штамом E. ashbyi F-340, для максимального накопичення рибофлавіну краще підходять моносахариди (фруктоза, галактоза) та шестиатомний спирт сорбіт. Кращим джерелом нітрогену виявився дріжджовий екстракт. Отримані експериментальні дані свідчать про ефективність застосування глюкозо-фруктозного сиропу з вмістом фруктози від 8 до 12% на суху речовину (ГФС-10). Показано, що саме при використанні ГФС-10 синтезується найбільша кількість вітаміну (140 мг/дм3). Показаний широкий діапазон варіювання кількості синтезованої ефірної олії. Найбільша кількість спостерігається на середовищі, що містить в якості джерела карбону ГФС-10 (273–453 мг/дм3). Використання ГФС-10 дозволило збільшити вихід рибофлавіну у 6,7 рази, порівняно з середовищем з глюкозою, та у 3,7 рази, порівняно з середовищем з фруктозою. Вихід ефірної олії збільшився у 5 раз. Отримані данні є передумовою для оптимізації поживного середовища. Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16748 2020-01-01T00:00:00Z https://card-file.onaft.edu.ua/handle/123456789/16747 Title: NUTRITIONAL PROPERTIES OF CHIA SEEDS AND THEIR SANITARY SAFETY Authors: L. Valevskaya, A. Iegorova, L. Ovsiannykova, O. Sokolovskaya, F. Marchenkov, A. Shulyanska Abstract: Currently, there are more and more requirements not only to the quality of food, but also to the raw materials it is made from. This leads to the search for new, non-traditional products. One of these is chia seeds (Salvia hispanica). The article provides data on their useful properties. The high demand for chia seeds is due to their unique chemical composition. The main feature of the seeds of this crop is that they contain many chemical substances of high calorific and biological value, as compared with cereals and oilseeds traditionally grown in Ukraine. In chia seeds, there are 30–35% of fat, 25–41% of carbohydrates, and 20–22% of protein. Chia seeds are a valuable source of vitamin B, calcium, potassium, iron, zinc, and copper. The fatty acid composition of this crop indicates a high content of polyunsaturated fatty acids. 63.3% of them is linolenic fatty acid, which belongs to ω-3 acids and is important for the brain function, growth, and development of a living organism. That is why it is so important to find optimal ways of preparing freshly harvested chia seeds so as to extend their shelf life. These ways must take into account the biological and chemical characteristics of this crop, and make it possible to preserve its consumer properties for further targeted processing. The article presents the results of studying the quality indicators and microbiological condition of chia seeds to establish how long they can be safely stored and to assess the sanitary safety of this crop. It has been shown that within the period of 6 months, the greatest changes in the quality of chia seed oil are observed at 25°C: there is a significant increase in the acid and peroxide values and a decrease in the iodine value (the latter indicates spoilage of chia seeds). Lowering the air temperature to 5°C slows down the enzymatic processes that take place in chia seeds, and inhibits the increase of the acid and peroxide values of fat, which ensures retention of the consumer properties of seeds. It has been established that the seeds of the crop under study can be stored, without any loss of their quality, for 6 months at 5–15°C and the relative humidity 60–70%. All the beneficial properties of chia seeds are due to their unique composition, so they are supposed to be widely used for specialised and functional nutrition Wed, 01 Jan 2020 00:00:00 GMT https://card-file.onaft.edu.ua/handle/123456789/16747 2020-01-01T00:00:00Z