FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 01

01. Effect of the preliminary treatment of vegetable raw materials on juice extraction by pressing
 
R. Hrushetskyi
Pages: 8-10
 
Abstract
In hired undertaken studies of influence of thermal and treatment an ultrasound on the exit of juice from a inulincontaining crops. Resulted information about influence of thermal treatment of tubers of topinambur before pressing on molecular mass composition of the juice. It is faunded that the exit of juice from raw material at his previous ultrasonic treatment rises from topinambur, chicory, dandelion and salsify but for a burdock and elecampane does not give a positive result.
 
Key words: ultrasound, exit of juice, inulin
 
References
1. Сейткаева С.К., Исследование некоторых физических методов повышения сокоотдачи плодов и ягод при пресовании. Автореф. дисс. на соиск. уч. ст. к.т.н., Одесса – 1967 г.

Line Kerivnictvo

FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 02

02. Carotin-inulin complex and prospects of its use for preventive and curative nutrition
 
I. Hrynenko
Pages: 11-13
 
Abstract
In the article the receipts of complex given about possibility are resulted сarotin-inulin and some prospects of his use are considered in a prophylactic and health food. It is impoved that carotin-inulin complex has organoleptic, and physico-chemical characteristic that gives such complex possibility to use it as natural bioactive addition and as an ingredient of food industry.
 
Key words: carotin, inulin, properties, bioactive addition
 
References
1. Грушецький Р.І. Інулін – рослинні джерела, одержання, властивості, К.: ТОВ «Знання України», 2003 р. – 112 стор.

Line Kerivnictvo

FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 03

03. Structure of bread products: comparison of the results of sensorial and instrumental quality parameters
 
S. Verbytskyi, L. Anisimova, L. Teslenko
Pages: 14-18
 
Abstract
Sensorial research of bakery products together with their rheological parameters according to Texture profile analysis (ТРА) method is accomplished. The rheological parameters are determined to be more precise to reflect the differences of rye-wheat and wheat bakery products. The conclusion on the possible numbering them among the standard quality parameters of bakery products is made providing that additional research is fulfilled to take their composition together with terms and conditions of storage into account.
 
Key words: bakery products, rheological parameters, sensorial research, texture
 
References
1. Jackman, R.L. Perspectives in the textural evaluation of plant foods / R.L. Jackman, D.W. Stanley // Trends in Food Science & Technology. – 1995. – 6 (6): 187-194.
2. Matsumoto, S. Pioneer works on Rheology of foodstuffs in Japan / S. Matsumoto // Nihon Reoroji Gakkaishi. – 2005. – Vol. 33, No. 2. – P. 61-66.
3. Косой, В.Д. Инженерная реология в производстве колбас / В.Д. Косой, А.Д. Малишев, С.Б. Юдина. – М.: КолосС, 2005. – С. 37-39.
4. Rosenthal A.J. Food texture. Measurement and perception: Моnоgr. / A.J. Rosenthal – Gaithersburg, Maryland: Aspen Publishers, Inc., 1999. – P. 9-12.
5. Bourne, M.C. Food Texture and Viscosity. Concept and Measurement. Second Edition. April 2002. Academic Press, London – San Diego, 446 p.
6. Nadulski, R. Methodological aspects of food texture measurements using TPA test / R. Nadulski // Int. Agrophysics. – 2000. – 14. – P. 207-213.
7. Brady, P.L. Correlations of Sensory and Instrumental Measures of Bread Texture / P.L. Brady, S.M. Mayer // Cereal Chem. – 1985. – 62 (1):70.
8. ДСТУ 4583:2006 Хліб із житнього та суміші житнього і пшеничного борошна. Загальні технічні умови. – К.: Держстандарт України, 2006. – 16 с.
9. ДСТУ 4587:2006 Вироби булочні. Загальні технічні умови. – К.: Держстандарт України, 2006. – 16 с.
10. ГОСТ 28808-90 Хлеб из пшеничной муки. Общие технические условия. – Введ. 1991 – 07 – 01. – М.: ИПК Изд-во стандартов, 2006. – 6 с.
11. ДСТУ 4585:2006 Вироби хлібобулочні здобні. Загальні технічні умови. – К.: Держстандарт України, 2006. – 18 с.
12. Larmond, L. Laboratory methods for sensory evaluation of food / Research Branch of Canada department of agriculture. – 1977. – Publication № 1637.

Line Kerivnictvo

FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 04

04. Physical and chemical properties of pectins of different etherification level and substantiation of the terms of their use in confectionary products
 
U. Yovbak, V. Petrenko, V. Obolkina, I. Karpovych
Pages: 19-22
 
Abstract
We defined physic and chemistry properties of low- and high-structure pectin on jelly heat resistant semi-finished products quality. Then we established difference between hydrolyzed and unhydrolyzed squash (apple, pumpkin, carrot) and justified viability of using low-structure pectin for jelly-stock heat resistant semi-finished products.
 
Key words: flour confectionery, wetting properties, degree of swelling, pectin
 
References
1. Нечаев А.П. Пищевые добавки: понятие, аспекты современного использования в пищевых технологиях, проблемы, тенденции развития // Пищевая промышленность. – 1998. – № 6. – С. 12-15.
2. Кочеткова А.А. Пищевые гидроколлоиды: теоретические заметки. / А.А. Кочеткова. Московский государственный университет пищевых производств // Пищевые ингредиенты. – 2000. – № 1, С. 10-11.
3. Базаранова Ю.Г. Гидроколлоидные смеси з заданными свойствами / Ю.Г. Базаранова, Т.В. Шкотова, В.М. Зюкакнов // Кондитерское производство. – 2003. – № 3. – С. 38-40.

Line Kerivnictvo

FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 05

05. Structural and mechanical properties of dough of compositional mixture containing corn flour
 
O. Pysarets, I. Holinka, V. Drobot
Pages: 23-26
 
Abstract
In the materials of the article discusses ways to improve the nutritional value of bakery products using composite mixtures to solve the problem of unbalanced nutrition and nutrients in the human body. Attention is concentrated on corn processed products, as part of the composite mixture with wheat flour. The results of studies of the effect of corn flour on the quantity and quality of gluten, and structural and mechanical properties of the test for the mixture are given. Effect of corn flour quality finished products from this mixture was investigated.
 
Key words: composite mixture, wheat flour, corn flour, structural and mechanical dough properties, nutrients
 
References
1. Жигунов Д.А. Мучные смеси из зерновых культур / Д.А. Жигунов, О.С. Волошенко. – Одесса: Освіта України, 2013. – 156 с.
2. Моргун В.О. Знову про композиційне борошно / В.О. Моргун, В.В. Горбенко // Зерно і хліб. – 2003. – № 1. – С. 23.
3. Использование кукурузной муки в производстве пшеничного хлеба / [Ж.К. Усембаева, Д.Р. Даутканова, С.Д. Мусаева, А.М. Татенов, Б.К. Узабаев] // Хранение и переработка зерна. – 2004. – № 11 (65). – С. 37–38.
4. Вакар А.Б. Клейковина пшеницы / А.Б. Вакар. – М.: Издательство Академии наук СССР, 1961. – 252 с.

Line Kerivnictvo

FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 06

06. Developing technology of biscuits of dietary and functional intention
 
A. Abramova, V. Dorokhovych
Pages: 27-30
 
Abstract
It was found the necessity of creating confectionery special dietary purposes through the use of physiologically functional raw ingredients. It was researched the applicability isomaltitol and inulin in the production of biscuits diabetic and diet-functionality. It was found the impact isomaltitol and inulin on structural indicators biscuit dough and finished products. It was analyzed the quality of the developed biscuits organoleptic characteristics. For finished products were identified and calculated caloric and glycaemic index.
 
Key words: diabetes, functional foods, sugar replacers, polyols, isomaltitol, inulin
 
References
1. Дорохович, А.Н. Сахарозаменители и их преимущества и недостатки с позиции применения в производстве кондитерских изделий / А.Н. Дорохович, О.М. Яременко, В.В. Дорохович // Продукты и ингредиенты. – 2007. – № 2. – С.28-30.
2. Дорохович, А.Н. Сахарозаменители нового поколения низкой калорийности и гликемичности / А.Н. Дорохович, В.В.Дорохович, Н.П. Лазоренко // Продукти & ингредиенты. – 2011. – № 6 (8). – С. 46-48.
3. Бондаренко, В.М. Пробиотики, пребиотики и синбиотики в терапии и профилактике кишечных дисбактериозов / В.М.Бондаренко, Н.М. Грачева // Фарматека. – 2003. № 7. – С. 5.
4. Грінченко, І.Г. Інулін – інгредієнт функціонального та лікувального харчування / І.Г. Грінченко. – К.: Знання України. – 2003. – 108 с.
5. Лазарева, Т.Н. Разработка технологии бисквитного полуфабриката функционального назначения: автореф. дис. … канд. техн. наук: 05.18.01 / Лазарева Татьяна Николаевна. – ФГБОУ ВПО. – Орёл, 2012. – 20 с.
6. Патент 40623 Україна, МПК А 23L1/10. Спосіб визначення показника глікемічності харчового продукту / А.М. Дорохович, В.М. Ковбаса та ін. Опубл. 27.04.2009. Бюл. № 8.

Line Kerivnictvo

FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 07

07. Peculiarities of the technology of blown work when using a whey protein concentrate as foaming substance
 
T. Kalinovska, V. Obolkina
Pages: 31-35
 
Abstract
We researched influence of concentrate whey protein as foam production in technology process and quality of blown work. Then defined temperature modes boiling sugar syrup on protein foam from concentrate whey protein and influenced complete systems to forming structure properties of blown work as high endurance nougats.Data from the article shows the ability of next researching the whey protein. Using of complete protein and colloid systems challenges the interest in improving blown work assortment with original structure.
 
Key words: concentrate whey protein, blown work, sugar syrup, protein melting
 
References
1. Феннема, О.Р. Химия пищевых продуктов / Ш. Дамодаран, К.Л. Паркин, О.Р. Феннема; пер. с англ. – С-Пб.: Профессия, 2012. – 1040 с.
2. Bull, H.B. Thermal stabiliyy of proteins / Bull H.B., Breese K. // Arch. Biochem. Biophys. – 1973. – № 158. – Р. 681-686.
3. Мак Кенна, Б.М. Структура и текстура пищевых продуктов. Продукты эмульсионной природы / Б.М. Мак Кенна; пер. с англ. Ю.Г. Базарновой. – С-Пб.: Профессия, 2008. – 480 с.

Line Kerivnictvo

FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 08

08. Effect of gluten-free flour on wafer products and course of technological processes
 
I. Tarasenko, V. Dorokhovych, S. Ivanov
Pages: 36-39
 
Abstract
Due to the spread of genetic disease of the gastrointestinal tract – celiac disease, which causes severe effects on various organs and body systems, relevant special dietary food, which is the only way to overcome the symptoms of the disease, becomes actual to develop. The main is to replace in the diet of patients the gluten-containing flour of cereals (wheat, oats, barley) on the types of gluten free flour. The results of studies of the impact gluten-free (rice, corn, buckwheat) flour on the structural, mechanical and rheological parameters of dough and finished wafer products from it.
 
Key words: celiac disease, gluten-free flour, wafer sheets
 
References
1. Губська О.Г. Целіакія. Про проблеми діагностики і лікування цієї хвороби в Україні / О.Г. Губська // Харчова та переробна промисловість. – 2008. – № 7. – С. 24-26.
2. Казаков Е.Д., Кретович В.Л. Биохимия зерна и продуктов его переработки // Москва ВО «АГРОПРОМИЗДАТ» – 1989. – 363 с.
3. Новая технология производства хлебобулочных изделий, не содержащих глютен // Food Technologies & Equipment. – 2008. – № 7. – С. 9.
4. Моргун В. Висока харчова цінність композиційних сумішей з борошна різних зернових / В. Моргун, Д. Жигунов, О.Крошко // Зерно і хліб. – 2010. – № 3. – С. 39.

Line Kerivnictvo