Деталі

Опубліковано: Середа, 22 грудня 2021, 12:05

Перегляди: 718

16. EXTENSION OF THE TERM OF STORAGE OF SEMI-SMOKED SAUSAGES OF THE KRAKIVSKA TYPE AT THE EXPENSE OF PROCESSING WITH WATER PROPOLIS EXTRACT OF PCHELOPRODUKT COMPANY
https://doi.org/10.31073/foodresources2021-17-16
Yevhenii Sukhenko, Oksana Shtonda, Denys Soldatov, Vladyslav Sukhenko
Pages: 157-164

Abstract
The subject of research - propolis, because it has antibacterial properties, so it is successfully used as a therapeutic and prophylactic agent in folk and traditional medicine. However, its use as an antimicrobial and preservative component used in the technology of sausage production has not been studied. Laboratory studies once again confirmed the bacterial and fungicidal properties of propolis in the form of an aqueous extract, which should be used in the technology of production of semi-smoked sausages by processing natural sausage casings. The aim of this study is the possibility of using an alcoholic extract of propolis to inhibit the process of microbiological spoilage of sausages and, as a consequence, increase the shelf life. Research methodology: - identify molds isolated from the surface layers of sausages; - to study the fungicidal properties of propolis extract used in the technology of making sausages; - to investigate sausages by organoleptic, physicochemical and microbiological indicators. The optimal concentration of the studied drug - 5%, which corresponds to a dilution of 1: 8. The study revealed inhibition of the growth of the microflora, which in turn causes microbiological spoilage of semi-smoked sausages such as "Krakowska", 4-5 times compared to the control sample and the lack of growth of molds. treatment of natural casings of semi-smoked sausages with aqueous extract of propolis at a dilution of 1:10 does not have a negative impact on organoleptic and physicochemical parameters, while improving microbiological, which allows us to use this drug in sphere of meat production technology to create a safe product, which retains its consumer properties during the tested shelf life. The method proposed by us allows to extend the shelf life of semi-smoked sausages.
Key words: fungicidal property, bacterial property, semi-smoked sausage, propolis, natural shell, aqueous solution, shelf life

References
1. Vinnikova L.H., Povarova N.M.. (2005). Vykorystannia orhanichnykh kyslot dlia podovzhennia strokiv zberihannia miasnykh drahliv. [Use of organic acids to extend the shelf life of meat gems.]. Tematychnyi zbirnykh naukovykh prats [Thematic collections of scientific works]. №13 Р. 230-235. [in Ukrainian]
2. Vinnikova L.H., Yehorova A.V., Povarova N.M. (2005). Vplyv termichnoi obrobky na mikrobiolohichnu bezpeku varenykh kovbas. [Influence of heat treatment on microbiological safety of cooked sausages]. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli [Advanced techniques and technologies of food production, restaurant business and trade] №2. P. 278-283. [in Ukrainian]
3. Ivanov, S. V., Pasichnyi V. M., Zheludenko Yu. V. (2013). Perspektyvy podovzhennia terminiv zberihannia kovbasnykh vyrobiv z vykorystanniam nanokompozytiv. [Prospects for extending the shelf life of sausages with the use of nanocomposites.]. Kyiv: NUFT. P. 46. [in Ukrainian]
4. Romanchuk L. D. (2011). Vplyv khronichnoi dii radioaktyvnoho oprominennia na yakist miasa husei za pasovyshchnoho yikh vyroshchuvannia [Influence of chronic action of radioactive irradiation on quality of meat of geese at their pasture cultivation] Visn. Dnipropetrovskoho derzh. ahrar. un-t. № 1. P. 162–164. [in Ukrainian]
5. Bozhko, N., Tischenko, V., Pasichnyi, V., Yuschko, M., Zhukova, Y., & Popova, E. (2018). Study of functional and technological indices of meat-containing loaf with Muscovy duck meat and white carp. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 20(85), P. 19-23.
6. L.S. Kuznecova, N.V. Miheeva, N.V. Kuznecova, G.P. Chizhov (2009). Zashhita syrokopchenyh kolbas ot pleseni [Mold protection for raw smoked sausages] Mjasnaja industrija [Meat industry]. № 5 P. 38-43 [in Russian].
7. M.A. Novikov, A.G. Snezhko, A.V. Fedotova (2011). Kompleksnye pishhevye dobavki dlja predotvrashhenija plesnevenija mjasnoj produkcii [Complex food additives to prevent mold growth in meat products] Mjasnaja industrija [Meat industry]. № 6 P. 23 [in Russian].
8. V.I. Shipulin, A.V. Serov, I.M. Shevchenko. (2009). Antimikrobnye preparaty v proizvodstve kolbas. [Antimicrobials in the production of sausages]. Mjasnaja industrija [Meat industry]. № 4 P. 63-65 [in Russian].
9. A.G. Snezhko, A.V. Fedotova, O.A. Sdobnikova (2009). Kolbasnye obolochki, modificirovannye nanochasticami serebra. [Sausage casings modified with silver nanoparticles] Mjasnaja industrija [Meat industry]. № 9 P. 22-25 [in Russian].
10. A.V. Fedotova, A.G. Snezhko (2009). Polifunkcional'nye upakovochnye polimernye materialy, poluchaemye s ispol'zovaniem nanotehnologij [Multifunctional packaging polymeric materials obtained using nanotechnology]. Moscow, P. 45-48. [in Russian].
11. Hlotova, A.Y. (2009). Ispol'zovanie plenkoobrazujushhih kompozicij v bar'ernyh tehnologijah mjasnyh polufabrikatov [The use of film-forming compositions in barrier technologies for semi-finished meat products]. Miasnaia yndustryia [Meat industry]. № 6. P. 50 53. [in Russian].
12. Paramonova T.M. (2000). Jekspress-metody ocenki kachestva prodovol'stvennyh tovarov. [Rapid methods for assessing the quality of food products]. Moscow: Economic, 280 p. [in Russian].

Деталі

Опубліковано: Середа, 22 грудня 2021, 12:03

Перегляди: 3066

15. MODERN DIRECTIONS OF RESEARCH OF TRADITIONAL FERMENTED MILK PRODUCTS
https://doi.org/10.31073/foodresources2021-17-15
Аlla Solomon
Pages: 145-156

Abstract
Today fermented milk products are produced in many countries. Their biotechnology remains a complex process that combines the art of ancient craft and modern scientific advances in microbiology and technology, chemistry and biochemistry. Currently, fermented milk products are considered as the basis for a healthy human diet, contributing to the preservation of health, the prevention of a number of diseases and an increase in life expectancy. The main task of fermented milk products is that they are “live products”. They contain lactic acid bacteria that inhibit the growth and development of pathogens and putrefactive microorganisms. Along with a beneficial effect on the normal intestinal microflora, fermented milk products perform the functions of providing the body with the necessary nutrients and useful biologically active products. In recent years, there has been an increasing interest in lactic acid products as an important component of functional nutrition. In turn, manufacturers of dairy products, responding to the growing market demand, strive to expand their assortment, releasing more and more types of fermented milk drinks. The main trend in expanding the range is the production of goods that have a beneficial effect on the human body. Products of mixed lactic acid and alcoholic fermentation have always been distinguished by their peculiar taste. Yeast softens the sensation of acidity, making the taste softer, while the acidity does not noticeably decrease. Yeast also increases the fullness of the taste sensation due to soda and a peculiar flavor of the flavor. The purpose of this work is the scientific substantiation of a fermented milk drink of mixed fermentation with increased biological value and stable quality based on traditional fermented milk products. Products of mixed lactic acid and alcoholic fermentation are predominantly national products, with the exception of kefir, the specific taste of which and the comparative ease of use of natural sourdough have made this drink nationwide and most consumed throughout Ukraine. The microflora of traditional fermented milk products is quite diverse. Its main distinguishing feature is the combination of a large number of strains of both lactic acid and yeast microflora. On the other hand, since ancient times, fermented milk products have been used, not only for food, but also as a healing remedy for many diseases. That is why traditional fermented milk products are an inexhaustible source of innovation in this area.
Key words: milk, lactic acid bacteria, yeast, nutrients, functional products, fermented milk products

References
1. Solomon A. M., Bondar N. N. (2018). Fermented desserts of functional purpose using vegetables. Zbirnyk naukovykh pratsʹ «Ahrarna nauka ta kharchovi tekhnolohiyi» [Collection of scientific papers «Agricultural science and food technologies»]. No. 3 (102). P. 168-179.
2. Baturin A.K., Mendelssohn G.I.(2005). Pitaniye i zdorov'ye: problemy XXÍ veka.[Nutrition and health: problems of the XXI century]. Pishchevaya promyshlennost. [Food industry]. No. 5. P. 105-107. [in Russian].
3. Solomon, A., Bondar, M., Dyakonova, A. Substantiation of the technology for fermented sourmilk desserts with bifidogenic properties. Eastern-European Journal of Enterprise Technologiesthis link is disabled. 2019. 1(11-97), С. 6-16
4. Solomon A.N. (2018). Vybor i obosnovaniye funktsional'nykh bifidostimuliruyushchikh ingrediyentov dlya desertnykh fermentirovannykh produktov. [Selection and substantiation of functional bifidostimulating ingredients for dessert fermented products]. Sbornik nauchnykh trudov «Aktual'nyye voprosy pererabotki myasnogo i molochnogo syr'ya». [Collection of scientific papers «Topical issues of processing meat and dairy raw materials»]. Minsk, Issue 12. p. 62-71. [in Russian].
5. Didukh N.A., Chagarovsky A.P., Lisogor T.A. (2008). Zakvashuvalʹni kompozytsiyi dlya vyrobnytstva molochnykh produktiv funktsionalʹnoho pryznachenni. ONAKHT. O.: «Polihraf». [Fermenting compositions for the production of dairy products for a functional purpose]. [ONAPT. О.: «Polygraph»]. 234 p. [in Ukrainian].
6. Vlasenko V.V., Solomon A.N., Kryzhak L.N. (2013). Razrabotka tekhnologiy kislomolochnykh produktov s ispol'zovaniyem rastitel'nykh napolniteley. [Development of technologies for fermented milk products using vegetable fillers]. Nauch.- tekhn. zhurnal. FGBOU VPO «KGTU. [Scientific and technical magazine. FGBOU VPO «KSTU»]. Krasnodar. Issue No. 5 6. P. 38-42. [in Russian].
7. Kaprelyants L.V., Petrosyants A.P. (2011). Likuvalʹno-profilaktychni vlastyvosti kharchovykh produktiv ta osnovy diyetolohiyi. [Therapeutic and prophylactic properties of food and basics of nutrition]. Odesa: Druk [Odessa: Druk]. 269 p. [in Ukrainian].
8. Yukalo V. (2002). Biolohichna tsinnistʹ fermentovanykh molochnykh produktiv [Biological value of fermented dairy products]. Kharchova ta pererobna promyslovist. [Food and processing industry]. №3. P. 24-25. [in Ukrainian].
9. Hrek O.V., Yushchenko N.M. (2015). Praktykum z tekhnolohiyi moloka ta molochnykh produktiv [Workshop on milk technology and dairy products]. K.: NUKHT. 431 p. [in Ukrainian].
10. Tverdokhleb H.V., Sazhynov H.Yu. (2016). Tekhnolohyya moloka y molochnykh produktov [Technology of milk and dairy products]. Ramanauskas 616 p. [in Ukrainian].
11. Korhonen X.(2003). Tekhnologiya dlya funktsional'nykh produktov. [Technology for functional products]. Molochnaya promyshlennost'. [ Dairy industry]. No. 9. P. 25-28. [in Russian].
12. Didukh N.A. (2006). Novyye resheniya v sozdanii funktsional'nykh kislomolochnykh napitkov. [New solutions in the creation of functional fermented milk drinks]. Molochnoye delo. [Dairy business]. No. 11. P. 36-39. [in Russian].
13. Kvasnykov E.Y., Nestorenko O.A. (2012). Molochnokyslыe bakteryy y puty ykh yspolzovanyia. [Lactic acid bacteria and ways of their use] S.175. [in Russian].
14. Golub B. (2014). Formirovaniye lechebno-profilakticheskikh svoystv sinbioticheskikh molochnykh napitkov. [Formation of therapeutic and prophylactic properties of synbiotic milk drinks]. Tovary i rynki. Mezhdunarodnyy nauchno- professional'nyy zhurnal. [Products and markets. International scientific and professional journal]. No. 1 (17). P. 67-75. [in Russian].
15. Semko T.V. (2016). Molochni produkty funktsionalʹnoho pryznachennya. [Functional dairy products]. Naukovo-tekhnichnyy byuletenʹ NDTS biobezpeky ta ekolohichnoho kontrolyu resursiv APK. [Scientific and technical bulletin of the Research Center for Biosafety and Environmental Control of Agricultural Resources]. V. 4. №1. P. 240-243. [in Ukrainian].
16. Bakhnov N.V., Anischenko I.P. (2008). Bakterial'nyye kontsentraty dlya produktov funktsional'nogo naznacheniya. [Bacterial concentrates for functional products]. Molochnaya promst'. [Dairy industry]. P. 60-61. [in Russian].
17. HOST 30648.4-99. Produkty molochnyye dlya detskogo pitaniya. Titrometricheskiye metody opredeleniya kislotnosti». [in Ukrainian].
18. DSTU 8550:2015. «Moloko ta molochni produkty. Vymiryuvannya рН potentsiometrychnym metodom». [in Ukrainian].
19. DSTU 8447:2015 «Produkty kharchovi». Metod vyznachennia drizhdzhiv i plisenevykh hrybiv». [in Ukrainian].

Деталі

Опубліковано: Середа, 22 грудня 2021, 12:01

Перегляди: 584

14. DEVELOPMENT OF TECHNOLOGY FOR JELLY CANDY MASSES FROM CARROT PROCESSING PRODUCTS
https://doi.org/10.31073/foodresources2021-17-14
Maryna Samilyk, Natalia Bolgova, Julia Toporkova
Pages: 137-144

Abstract
Sugar is used in the manufacture of most confectionery products. The most valuable component of jelly candy masses is sugar. In addition to sugar, the raw materials for jelly candy masses are molasses, gelling agents and flavoring additives. The article presents a waste-free technology that provides for the reuse of sugar syrup: first for the production of candied carrots, and then for jelly candy masses. This technological solution makes it possible to abandon the use of artificial flavoring additives and molasses. The purpose of this research is to develop a technology for jelly candy masses from carrot processing products, which has become the subject of research. Methods. Standard and practical research methods. By the method of osmotic dehydration, carrots were processed into candied fruits, and the osmotic medium (sugar solution) was used as a basis for the production of a jelly mass. During osmotic dehydration, some of the beneficial nutrients, such as carotenoids, diffuse into carrot syrup, which significantly increases the biological value of the finished product. Agar and pectin (1% of the total weight) were used as gelling agents. The strength of the jelly has been investigated. The results of the study. It was found that when using agar, the strength of the jelly mass (according to Valent) was 1235 g, and in the sample based on pectin, it was slightly lower - 1096 g. In both cases, the structure was characteristic of jelly candy masses. It is proposed to process carrot peels into functional powders and use them for sprinkling jelly candy masses. This solution allows you to reduce sugar production costs. It has been proven that the fruit jelly made according to the developed technology has good organoleptic properties. The color and taste are characteristic of the raw materials used. The sample prepared on the basis of agar had a slight odor. The development can significantly expand the range of natural confectionery products. The proposed technology is environmentally friendly and reduces the amount of solid industrial waste.
Key words: jelly candy masses, carrots, carrot processing products, waste-free technology, osmotic dehydration

References
1. Peresichna S. (2008). Pozhyvna tsinnistʹ boroshnyanykh kondytersʹkykh vyrobiv z letsetynom soyevym [Nutritional value of flour confectionery with soy lecithin]. Tovary i rynky [Goods and markets]. № 1. P. 91–96. [in Ukrainian]
2. Maherramov M. Rolʹ plodovoovoshchnykh sokov pry obohashchenyy kondyterskykh yzdelyy funktsyonalʹnoho naznachenyya [Role of Fruit and Vegetable Juices in Functional Fortified Confectionery]. Khlibopekarsʹka i kondytersʹka promyslovistʹ Ukrayiny [Khlibopekarska and confectionery industry of Ukraine]. № 1. P. 35–37. [in Russian]
3. Krychman E. S. (2007). Nekotorye aspekty prymenenyya pyshchevykh krasyteley v proyzvodstve kondyterskykh yzdely.[ Some aspects of the use of food colors in the production of confectionery.] Kondyterskoe proyzvodstvo [Confectionery production]. № 2. P. 24–25. [in Russian]
4. Dorzhiyev V.V., Tsibikova D. TS. (2002). Ispol'zovaniye BAD iz netraditsionnogo syr'ya v konditerskom proizvodstve. [The use of dietary supplements from non-traditional raw materials in the confectionery industry.] Pishchevaya promyshlennost' [Food industry]. № 4. P. 33–35. [in Russian]
5. Samilyk, M., Lukash, S., Bolgova, N., Helikh, A., Maslak, N., Maslak, O. (2020). Advances in Food Processing based on Sustainable Bioeconomy. Journal of Environmental Management and Tourism, [S.l.], v. 11, n. 5, p. 1105-1113. ISSN2068-7729.URL:https://journals.aserspublishing.eu/jemt/article/view/5461.doi:https://doi.org/10.14505//jemt.v11.5(45).08.
6. Samilyk M.M., Rasamakina YU. V. (2019). Perspektyvy vykorystannya buryakovykh tsukativ u vyrobnytstvi yohurtiv. [Prospects for pickling candied beetroots in yoghurts] Naukovyy zhurnal «Vcheni zapysky Tavriysʹkoho natsionalʹnoho universytetu m.. V.I. Vernadsʹkoho». Seriya: Tekhnichni nauky. [Science journal "Vcheni notes of the Taurian national university of m. V.І. Vernadsky ". Series: Technical Sciences.] T. 30 (69), № 3. P. 97 102. [in Ukrainian]
7. Samilyk М., Helikh A., Bolgova N., Ryzhkova T., Sirenko I., Fesyun O. (2020). Substantiation of the choice of fillers for cottage cheese mass. EUREKA: Life Sciences. Vol. P.38-45.
8. Samilyk М., Zarubina M. (2019). Prospects for the use carrotin candieds in the production of cheese mass / Samilyk M., // International scientific and practical conference “Science, engineering and tehnology: global and current trends”. Desember 27-28, 2019. Prague, The Czech Republic. P. 90-92.
9. Samilyk M.M., Bolhova N.V., Pertsevyy F. V., Bykov O. P. (2021). Rozshyrennya asortymentu naturalʹnoho zheleynoho marmeladu iz vtorynnoyi syrovyny. [Expansion of the assortment of natural jelly marmalade from secondary syruvin] Visnyk LTEU. Tekhnichni nauky. [Visnik LTEU. Technical sciences] № 25. P. 98-105. DOI: https://doi.org/10.36477/2522-1221-2021-25-13. [in Ukrainian]
10. Fyllyps H. O., Vylʹyams P. A. (2006).Spravochnyk po hydrokolloydam. [Handbook of hydrocolloids]. SPb. HYORD. [SPb .: GIORD] 536 p. [in Russian].
11. FDA Evaluation of Health Aspects of Agar-agar as a Food Ingredient Food and Drug Administration. PB-265502, Federation of American Societies for Experimental Biology. Bethesda MD. USA, 2003. 200 p.
12. Artamonova M.V., Lysyuk H.M., Tuz N.F. (2015). Tekhnolohiya marmeladu zheleynoho z vykorystannyam kriasporoshkiv roslynnoho pokhodzhennya. [Technology of jelly marmalade from vikorystannyam crystals of roselinnogo pokryzhennya] KH. : KHDUKHT. [HDUHT].134 p. [in Ukrainian]
13. Samilyk M., Helikh A., Bolgova N., Potapov V., Sabadash S. (2020). The application of osmotic dehydration in the technology of producing candied root vegetables. Eastern-European Journal of Enterprise Technologies. № 3(11). P. 13-20. Режим доступу: http://nbuv.gov.ua/UJRN/Vejpte_2020_3(11)__3.
14. DSTU 4683:2006 Vyroby kondytersʹki. Metody vyznachennya orhanoleptychnykh pokaznykiv yakosti, rozmiriv, masy netto i skladovykh chastyn. [Virobi confectionery. Methods for evaluating organoleptic indicators of quality, size, net weight and storage parts] DP «UkrNDNTs». [SE “UkrNDNC”]. Kyiv, 2006. 11 p. [in Ukrainian].

Деталі

Опубліковано: Середа, 22 грудня 2021, 11:59

Перегляди: 641

13. EFFICIENCY OF LACTOSE HYDROLYSIS IN SECONDARY MILK RAW MATERIALS
https://doi.org/10.31073/foodresources2021-17-13
Irina Romanchuk, Tatiana Yudina, Antonina Minorova, Lyudmila Moiseeva, Anton Serenko, Diana Babko
Pages: 129-136

Abstract
Subject of study. The number of adults and children with health problems associated with lactase deficiency is increasing every year, this meaning the impossibility to break down the lactose contained in dairy products. However, milk and dairy products should be an indispensable mandatory part of the daily diet, as they are a source of protein, fat, carbohydrates, minerals, including calcium and vitamins. An alternative for this category of consumers is the use of low-lactose or lactose-free dairy products, where partial or complete extraction of lactose is achieved through the use of enzymatic hydrolysis in production technology. The aim of this work is to study the effect of the dose of preparations and duration of hydrolysis of lactose by enzymatic method in skim milk and buttermilk on the efficiency of hydrolysis. Quantitative determination of lactose content in these types of raw materials using various enzyme preparations of β-galactosidase of yeast origin was performed by liquid chromatography, physicochemical parameters of secondary milk raw materials were determined by generally accepted standardized research methods. Results and discussion. The duration of enzymatic hydrolysis of lactose was studied and the doses of enzyme preparations β-galactosidase GODO-YNL2 and MAXILACT LGi 5000 were determined, which ensure the breakdown of lactose in skim milk and butter at the level of 85-90% of the initial content. The obtained research results will be further used in the development of technologies for fermented dairy products for children's nutrition based on secondary milk raw materials.
Key words: lactase deficiency, skimmed milk, buttermilk, enzymatic hydrolysis, β galactosidase enzyme preparations, rational conditions of hydrolysis, efficiency of lactose hydrolysis

References
1. Skvortsova. V., Borovik. T., Roslantseva E. (2006). Diyetoterapiya laktaznoy nedostatochnosti.[Diet therapy for lactase deficiency]. Pererabotka moloka [Milk processing] 10. S. 52- 54 [in Russian].
2. Bednykh B., Ramanauskas R., Evdokimov I., Antipova T. (2015) Molochnyye produkty dlya pitaniya detey s laktaznoy nedostatochnostyu. [Dairy products for the nutrition of children with lactase deficiency ] Molochnaya promyshlennost.[ [Dairy industry]. 4. S. 70 [in Russian].
3. Staudacher, H.M; Lomer, M.C.; Anderson, J.L; Barrett, J.S.; Muir J.G.; Irving, P.M.; Whelan, K. (2012). Fermentable carbohydrate restriction reduces luminal bifidodacteria and gastrointestinal symptoms in patients with irritable bowel syndrome. J. Nutr, 142, рр 1510-1518 DOI: 10.3945 / jn.112.159285
4. Karaseva A., Kulikova I., Anisimov G., Slyusarev G. (2017) Sravneniye svoystv promyshlennykh β-galaktozidaz dlya gidroliza laktozy v molochnom syrye.[ Comparison of the properties of industrial β-galactosidases for hydrolysis of lactose in milk raw materials]. Vesnik Severo- Kavkazskogo federalnogo universiteta. [Bulletin of the North Caucasus Federal University ]. 3(60). S.17-23 [in Russian].
5. Dymar O., Emelianova L., Dzhumok G. (2012) Opredeleniye optimalnykh parametrov protsessa fermentativnogo gidroliza laktozy v molochnoy syvorotke. [Determination of the optimal parameters of the process of enzymatic hydrolysis of lactose in milk whey]. Pishchevaya promyshlennost: nauka i tekhnologii. [Food industry: science and technology]. 1(15). S.24-30 [in Russian].
6. Heyman M. (2006). Lactose intolerance in infants, children, and adolescents. Pediatrics. Т. 118. No. 3. Р. 1279–1286.doi: 10.1542 / peds.2006-1721
7. Lomer, M. C. E., Parkes, G. C., Sanderson, J. D. (2008). Lactose intolerance in clinical practice-myths and realities. Alimentary pharmacology & therapeutics, no. 2, рр. 93–103.
8. Misselwitz, B., Pohl, D., Frühauf, H., Fried, M., Vavricka, S. R., Fox, M. (2013). Lactose malabsorption and intolerance: pathogenesis, diagnosis and treatment. United European gastroen- terology journal, 3, рр. 151–159.
9. Pohosian, A. (2006) Do pytannia fermentatyvnoho hidrolizu laktozy za dopomohoiu β- halaktozydazy. [On the issue of enzymatic hydrolysis of lactose using β-galactosidase]. Molochnaya promyshlennost [Dairy industry]. 3(28), S. 44-45 [in Ukrainian].
10. Chagarovskaya A. (2008) Molochnoye morozhenoye s gidrolizovannoy laktozoy. [Milk ice cream with hydrolyzed lactose]. Molochna promislovіst [Dairy industry]. 5(48). S. 68 69. [in Russian].
11. Kalinina E., Romanchuk I. (2005) Primeneniya fermenta laktazy dlya gidroliza molochnogo sakhara pri proizvodstve sgushchenogo obezzhirenogo moloka. [Uses of the lactase enzyme for hydrolysis milk sugar in the production of condensed skim milk]. Zbіrnik naukovikh prats Lugan. nats. un-tu. serіya: tekhnіchnі nauki. Lugansk. [Collection of scientific works Lugan. nat. University, series: technical sciences. Lugansk]. S.224-.228. [in Russian].
12. Moiseyeva L., Romanchuk I., Minorova A., Rudakova T. (2020). Zakonomirnosti fermentatyvnoho hidrolizu laktozy u molochniy syrovyni. [Regularities of enzymatic hydrolysis of lactose in raw milk]. Prodovolʹchi resursy. [Food resources]. 14. S.165-174. doi.org/10.31073/foodresources2020-14-17. [in Ukrainian].
13. Bukuru L., Skvortsov E., Bagayeva T., Kanarskaya Z. (2017). Effektivnost primeneniya β – galaktozidazy dlya polucheniya nizkolaktoznogo napitka na osnove molochnoy syvorotki.[Efficiency of β-galactosidase application for obtaining a low-lactose drink based on milk whey]. Vesnyk Kazanskoho tekhnolohycheskoho unyversyteta [Kazan Technological University Bulletin] 13. S.117-119 [in Russian].
14. Trubnikova A., Chabanova О., Sharahmatova Т., Bondar S., Vikul S. (2018). Grounding and Development of Low-Lactose Biologically Active Milk Ice Cream Formula. Path of Science: International Electronic Scientific. Traektoriâ Nauki Path of Science, Vol. 4, No 9, P. 3001–3021. doi: 10.22178/pos.38-7.
15. Sharakhmatova T., Trubnikova A. (2016) Tsukrozaminnyky v kharchovii promyslovosti.[Sugar substitutes in the food industry]. Prohrama i materialy piatoi mizhnarodnoi naukovo-tekhnichnoi konferentsii «Perspektyvy rozvytku miasnoi, molochnoi ta oliiezhyrovoi haluzei u konteksti yevrointehratsii». [Programs and materials of the International Scientific and Technical Conference "Perspectives on the development of meat, dairy and oil industries in the context of European integration".] S. 96–97. 7–8 lystopada 2016, Kyiv. [in Ukrainian].

Деталі

Опубліковано: Середа, 22 грудня 2021, 11:58

Перегляди: 856

12. QUALITY ASSESSMENT OF MINCED MEAT SYSTEMS USING VEGETABLE RAW MATERIALS
https://doi.org/10.31073/foodresources2021-17-12
Nadiia Novgorodska, Alla Solomon, Iryna Bernyk
Pages: 119-128

Abstract
The use of food ingredients to obtain special-purpose products is one of the promising areas for expanding the meat products range. We mean the development of new technologies using structurants that have a number of valuable properties. The problem of finding new sources of nutrients to expand food production is of paramount importance to solve the above-mentioned problems. In our opinion, a biologically active complex of milk thistle can be used as a component of food because it supplies vitamins, minerals and trace elements. The aim of the research is to investigate the possibilities of milk thistle meal application in minced meat semi-finished products technology. The subject of research is the technological indicators of minced meat systems. Research methods are functional-technological (moisture-binding capacity) and sensory ones (color, taste, consistency, aroma). The research results are presented as the complex research on milk thistle application for the production of minced meat semi-finished products on model minced meat systems. The milk thistle meal application allowed to obtain minced meat with good organoleptic characteristics and high values of moisture retention. High indicators of taste and smell were found in samples with a biologically active complex of milk thistle in the amount of 2% and 4% by weight of beef. However, the foreign taste and smell of milk thistle predominates in samples with a biologically active complex of milk thistle in the amount of 6%. The best organoleptic characteristics (color, smell, taste) have a sample with milk thistle meal in the amount of 5% by weight of beef.
Keywords: minced meat systems, milk thistle meal, technologies, semi-finished products

References
1. Lavrova L.YU., Borcova E.L., Lysov M.V., Soharev P.M., 2011. Natural'nye ingredienty dlya obogashcheniya myasnyh izdelij. [Natural ingredients for enriching meat products] Myasnye tekhnologii [Meat technologies.]. № 11. s. 50–51. [in Russian].
2. Korenevskaya P.A., Kotel'nikova YU.A. (2020) Tekhnologiya proizvodstva varenyh kolbas s ispol'zovaniem muki iz zarodyshej pshenicy. [Technology for the production of cooked sausages using flour from wheat germ]. Nauchnoe obespechenie zhivotnovodstva Sibiri. Materialy IV Mezhdunarodnoj nauchno-prakticheskoj konferencii. [Scientific support of animal husbandry in Siberia. Materials of the IV International Scientific and Practical Conference] p. 500–503. [in Russian]
3. Al'hamova G.K., Mazaev A.N., Rebezov YA.M., SHel' I.A., Zinina O.V. (2014) Produkty funkcional'nogo naznacheniya. [Functional products.] Molodoj uchenyj. [Young scientist.]. №12 (71). p. 62–65. [in Russian]
4. Gavrilova E.V., Bazhina K.A. (2013) Organolepticheskaya ocenka polufabrikatov myasnyh rublenyh s rastitel'nymi komponentami.[ Organoleptic evaluation of semi-finished minced meat products with vegetable components] Molodoj uchenyj. [Young scientist] № 11. p. 84–86. [in Russian]
5. Novgorodska N.V. (2018) Vykorystannia roslynnoi klitkovyny u miasnykh napivfabrykatakh. [ Vikoristannya roslinnaya klitkovini at meat napivnaprikatah] Zbirnyk naukovykh prats «Ahrarna nauka ta kharchovi tekhnolohii». [Collection of Science Practices "Agrarian Science and Technology"] V. 3 (102). p. 159–168 [in Ukrainian]
6. Bernyk I.M., Kulyk M. F., Tkachenko T. Yu. (2020) Vyznachennia terminu pisliazabiinoho zberihannia miasa svynei. [Determination of the term of post-mortem storage of pig meat] Prodovolchi resursy. Zbirnyk naukovykh prats. [Food resources. Collection of scientific works]. № 15. s. 15–22. [in Ukrainian]
7. Bernyk I.M., Farionik T.V., Novgorodska N.V. (2020) Veterynarno-sanitarna ekspertyza produktiv tvarynnoho ta roslynnoho pokhodzhennia.[ Veterinary and sanitary examination of products of animal and plant origin] Navchalnyi posibnyk dlia studentiv vyshchykh navchalnykh zakladiv. Vinnytsia: Vydavnychyi tsentr VNAU [A textbook for students of higher educational institutions. Vinnytsia: VNAU Publishing Center] 232 s [in Ukrainian]
8. Bernyk I. improving the quality of poultry meat by using ultrasonic cavitation technology. The scientific heritage. 2020. № 45. vol. 1. P. 19–25. [in Ukrainian]
9. Novgorodska N.V. (2018) Vykorystannia svynyny z oznakamy PSE ta DFD u kovbasnomu vyrobnytstvi. [The use of pork with signs of PSE and DFD in sausage production] Zbirnyk naukovykh prats «Ahrarna nauka ta kharchovi tekhnolohii». [Collection of Science Practices "Agrarian Science and Technology"] V. 1 (100). p. 116–122/ [in Ukrainian]
10. Novgorodska N.V., Ovsiienko S.M., Solomon A.M. (2021) Kormy, miaso, vyroby iz svynyny. [Feed, meat, pork products] Vinnytsia: TOV «Druk» [Vinnytsia: TOV «Druk»]. 172 s. [in Ukrainian]
11. Mamaev A.V., Rodina N.D., Sergeeva E.YU., Leshchukov K.A., Suchkova T.N., Cikin S.S. (2016) Izuchenie pishchevoj i biologicheskoj cennosti myasnyh konservov iz myasa pticy dlya detskogo pitaniya. [Study of the nutritional and biological value of canned poultry meat for baby food] Biologiya v sel'skom hozyajstve. [Biology in agriculture] № 4 (13). p. 14 16. [in Russian]
12. Tikhonova N.O. (2011) Rol kharchovykh dobavok ta yikh spryiniattia spozhyvachamy. [The role of food additives and their perception by consumers] Kyiv : NUKhT. [Kyiv: NUHT] № 39. p. 153. [in Ukrainian]
13. Kotliar Ye., Topchii O. (2017) Rozrobka retseptur miasnykh pashtetiv z vykorystanniam bilkovo-zhyrovykh emulsii na osnovi vitaminizovanykh kupazhovanykh roslynnykh olii. [Development of recipes for meat pâtés using protein-fat emulsions based on vitaminized blended vegetable oils] Naukovyi visnyk LNUVMBT imeni S. Z. Gzhytskoho. [Scientific Bulletin of LNUVMBT named after SZ Gzhytsky] T. 19. № 75. p. 89–96. [in Ukrainian]
14. Kotliar Ye.O., Topchii O.A., Kyshenko I.I., Kryzhova Yu.P. (2015) Perspektyvy vykorystannia klitkovyny u vyrobnytstvi miasnykh produktiv. [Prospects for the use of fiber in the production of meat products.] Naukovyi visnyk LNUVMBT imeni S. Z. Gzhytskoho. [Scientific Bulletin of LNUVMBT named after SZ Gzhytsky] T. 17, № 4. p. 60–65. [in Ukrainian]
15. Antipova L.V., Glotova I.A., Rogov I.A. (2001) Metody issledovaniya myasa i myasnyh produktov. [Research methods for meat and meat products] M.: Kolos. [M .: Kolos] 371 p. [in Russian]
16. Leshchukov K.A., Lobodina T.E., Gavrilova A.I. (2018) Ispol'zovanie shrota rastoropshi v tekhnologii myasnyh rublenyh polufabrikatov. [The use of milk thistle meal in the technology of minced meat semi-finished products] Fiziko-matematicheskie nauki. [Physics and mathematics] s. 40. [in Russian]
17. Smoliar V.Y. (2000) Fiziolohiia ta hihiiena kharchuvannia. [Physiology and hygiene of food] Kyiv: Zdorovia. [Kyiv: Health]. 336 p. [in Ukrainian].

Деталі

Опубліковано: Середа, 22 грудня 2021, 11:56

Перегляди: 793

11. USE OF BIOLOGICALLY ACTIVE SUBSTANCES IN BAKERY
https://doi.org/10.31073/foodresources2021-17-11
Oksana Naumenko, Svitlana Ovsienko
Pages: 107-118

Abstract
The development of new bakery products enriched with biologically active substances, which best meets the criteria of quality and safety is an actual problem. The aim of the work is to analyze the literature sources, which are devoted to scientific researches on the use of biologically active substances in baking. Bread is traditionally the main food product, so the development and creation of bread products with the desired chemical composition, allow the influence to the health of the population with minimal costs. Scientists, specialists in the baking industry are constantly improving and enhancing its quality. Data from the literature on the protein, mineral and vitamin value of bread allow us to consider it one of the most valuable foods. However, bread has lack a number of essential amino acids important for the human body: lysine, threonine, macro and microelements (calcium, iodine, iron, etc.), vitamins (B1 and B6). Therefore, the urgent task for bakers is not only to improve the quality of bread and preserve its freshness, but also to increase its nutritional value, in particular enrichment with additional nutrients. Biologically active substances not only provide the human body with energy and plastic material, but also optimize and control specific physiological functions, thousands of biochemical reactions, help maintain and improve health, reduce the risk of disease and accelerate the healing process, protect the body from adverse factors. environment. The results of the analytical review. The literature data on the use of biologically active substances in bread production technology containing grain mixtures, bran, fructose, honey, nuts, vegetable and fruit additives, non-traditional vegetable raw materials are analyzed and generalized on the basis of which the relevance of new bakery products substances that would be best meet the criteria of quality and safety.
Key words: biologically active substances, bread, functional ingredients

References
1. Nikishyna O. (2012) Priorytety natsionalnoi zernovoi polityky ta mekhanizmy yikh realizatsii v umovakh hlobalizatsii ekonomiky [Priorities of the national grain policy and mechanisms of their realization in the conditions of globalization of economy]. Ekonomika kharchovoi promyslovosti. [Economics of the food industry]. № 4 (16). s.14-22. [in Ukrainian].
2. Kostetska N. (2015) Rynok khliba i khlibobulochnykh vyrobiv Ukrainy: stan i perspektyvy rozvytku. [The market of bread and bakery products of Ukraine: state and prospects of development]. Halytskyi ekonomichnyi visnyk. [Galician Economic Bulletin]. T.: TNTU. Tom. 48. № 1. s. 26- 31. [in Ukrainian].
3. Muzalevskaya R., Baturina N. (2004) Bulochnye izdeliya s dobavkami dikorastushchih lekarstvennyh rastenij. [Bakery products with wild medicinal plants additives]. Pishchevaya tekhnologiya. [Food technology]. № 1. s. 66-67. [in Russian].
4. Simakhina H., Stetsenko N., Naumenko N. (2016) Biolohichno aktyvni rechovyny v kharchovykh tekhnolohiiakh: pidruch. [Biologically active substances in food technology] K.: NUKНT. 455 s. [in Ukrainian].
5. Drobot V., Hryshchenko A. (2016) Rozrobka novykh vydiv bezbilkovykh khlibobulochnykh vyrobiv. [Development of new types of protein-free bakery products]. Naukovi pratsi Odeskoi natsionalnoi akademii kharchovykh tekhnolohii. [Scientific works of the Odessa National Academy of Food Technologies]. Vol. 1. Vyp. 38 (1). s. 164-167. [in Ukrainian].
6. Drobot V. (2015). Pohovorymo pro ozdorovchi kharchovi dobavky v khlibi ta netradytsiinu syrovynu.[ Let's talk about health food supplements in bread and non-traditional raw materials]. Khlibopekarska i kondyterska promyslovist Ukrainy. [Bakery and confectionery industry of Ukraine] №12. s.22-24. [in Ukrainian].
7. Navol'skaya N.V. Issledovanie rynka hleba i hlebobulochnyh izdelij Ukrainy. [Research of the market of bread and bakery products of Ukraine]. URL.: https://maxrise-consulting.com/analiz-rynka-hleba/ [in Russian].
8. Matveeva I. (2007) Hlebopekarnaya promyshlennost' segodnya: menyayutsya li prioritety. [The bakery industry today: are priorities changing?]. Hleboprodukty. [Bakery products]. № 10. s. 2–3. [in Russian].
9. Tarasova V. (2014) Primenenie fiziologicheski funkcional'nyh ingredientov v proizvodstve hlebobulochnyh izdelij. [Application of physiologically functional ingredients in the production of bakery products]. Pishchevaya promyshlennost'. [Food industry]. № 3. s. 34 40. [in Russian].
10. Lebedenko T., Novichkova T., Sokolova N., Miserzhi M. (2011) Novye istochniki biologicheski aktivnyh komponentov dlya proizvodstva hleba. [New sources of biologically active ingredients for bread production]. Zernovi produkty i kombikormy. [Grain products and compound feeds]. № 3(43). s. 23-28. [in Russian].
11. Pivovarov A., Mykolenko S., Hez’ Y., Shcherbakov S. (2018) Plasma-chemically activated water influence on staling and safety of sprouted bread. Journal of Food Science and Technology. V. 12. № 2. Р. 100-107.
12. Sanz-Penella J. M., Wronkowska M., Soral-Smietana M. (2013) Effect of whole amaranth flour on bread properties and nutritive value. LWT – Food Science and Technology. V. 50. № 2. P. 679–685.
13. Shmal'ko N., Semidockaya N., Komarova YU., CHalova I. (2008) Vliyanie amarantovoj belkovoj muki na hlebopekarnye svojstva pshenichnoj muki i kachestvo hleba. [Influence of amaranth protein flour on the baking properties of wheat flour and the quality of bread]. Sovremennye problemy nauki i obrazovaniya. [Modern problems of science and education]. № 6. s. 13. [in Russian].
14. Romashko N., CHalova I., SHmal'ko N. (2011) Hlebobulochnye izdeliya s amarantovoj mukoj. [Bakery products with amaranth flour] Hranenie i pererabotka zerna. [Storage and processing of grain]. Vуp. 2.(140). s. 53–54. [in Russian].
15. Mykolenko S., Tsaruk L., Chursinov Yu. (2019). Vplyv produktiv pererobky amarantu i chia na yakist khliba. [Influence of amaranth and chia processing products on bread quality]. Visnyk NTU «KНPI». [Bulletin of NTU «KНPI»] № 5 (1330). s.145-151. [in Ukrainian].
16. Capitani M.I., Spotorno V., Nolasco S.M., Tomás M.C. (2012). Physicochemical and functional characterization of by-products from chia (salvia hispanica l.) seeds of Argentina. LWT – Food Science and Technology. Vol. 45. № 1. P. 94–102.
17. Buialska N., Humeniuk O., Denysova N., Cheliabiieva V. (2020) Pidvyshchennia kharchovoi tsinnosti khlibobulochnykh i boroshnianykh kondyterskykh vyrobiv: monohrafiia. [Increasing the nutritional value of bakery and flour confectionery]. Chernihiv. 122 s. [in Ukrainian].
18. Drobot V., Izhevska O., Bondarenko Yu. (2015) Doslidzhennia vplyvu shrotu lonu na yakist khliba. [Study of the influence of flax meal on the quality of bread]. Zernovi produkty i kombikormy. [Grain products and compound feeds]. № 1 (57). s. 42-45. [in Ukrainian].
19. Falendysh N., Zinchenko I., Blazhenko M. (2019) Osoblyvosti vyrobnytstva orhanichnoho khliba z vykorystanniam konoplianoho boroshna. [Features of organic bread production using hemp flour]. Kharchova promyslovist. [Food Industry]. Kyiv: NUKНT. № 25. s. 7 13. [in Ukrainian].
20. Kruchanytsia M., Myroniuk I., Rozumykova N., Kruchanytsia V., Brych V., Kish V. (2019) Osnovy kharchuvannia: pidruchnyk. [Basics of nutrition]. Uzhhorod: «Hoverla». 252 s. [in Ukrainian].
21. Pakhomska O. (2019) Naukovyi pidkhid do stvorennia khlibobulochnykh vyrobiv funktsionalnoho pryznachennia. [Scientific approach to the creation of functional bakery products]. Naukovi pratsi NUKНT. [Scientific works of NUHT]. Tom 25. № 2. s. 276-283. [in Russian].
22. Evdokimova O., Kolesnikova A. (2014). Vliyanie poroshka iz shrota krapivy na hlebopekarnye svojstva pshenichnoj muki. [The effect of nettle meal powder on the baking properties of wheat flour]. Tekhnologiya i tovarovedenie innovacionnyh pishchevyh produktov. [Technology and commodity science of innovative food products]. № 2(25). s. 51–57. [in Russian].
23. Bessonova L., SHevcov A., Mazhulina I., Tertychnaya T. (2014) Optimizaciya receptury hleba povyshennoj pishchevoj cennosti diabeticheskogo naznacheniya. [Optimization of the recipe for high nutritional value bread for diabetic purposes]. Hleboprodukty. [Bakery products]. № 2. s. 36–37. [in Russian].
24. Tertychnaya T., Manzhesov V., ZHukov A. (2009) Tritikale v CВЕR: perspektivy vyrashchivaniya i primeneniya [Triticale in the CBER: Prospects for Cultivation and Application]. Voronezh: VGAU. 248 s. [in Russian].
25. Kolmakov YU., Zelova L., Pahotina I. (2015) Hleb iz kompozitnyh muchnyh smesej. [Bread made from composite flour mixtures]. Vestnik Altajskogo gosudarstvennogo agrarnogo universiteta. [Altai State Agrarian University Bulletin]. № 4 (126). s. 133-136. [in Russian].
26. SHaburova G., Voronina P., SHeshnican I. (2016) Vliyanie ekstruzionnoj obrabotki na himicheskij sostav i funkcional'no-tekhnologicheskie svojstva semyan tykvy. [The effect of extrusion treatment on the chemical composition and functional and technological properties of pumpkin seeds]. Izvestiya Samarskoj gosudarstvennoj sel'skohozyajstvennoj akademii. [Bulletin of the Samara State Agricultural Academy]. T. 1. №4. s. 55-59. [in Russian].
27. Vasil'eva A., Kas'yanov G., Derevenko V. (2010) Kompleksnoe ispol'zovanie tykvy i eyo semyan v pishchevyh tekhnologiyah. [Integrated use of pumpkin and its seeds in food technology]. Krasnodar: Ekoinvest. 144 s. [in Russian].
28. Dzhaboeva A., Shaova L., Kabaloeva A., Dumanisheva Z. (2008). Vliyanie produktov pererabotki dikorastushchih plodov na kachestvo hlebobulochnyh izdelij. [Influence of processing products of wild-growing fruits on the quality of bakery products]. Hranenie i pererabotka sel'hozsyr'ya. [Storage and processing of agricultural raw materials]. № 1. s. 43-44. [in Russian].
29. Hooda S., Jood S. (2005) Effect of fenugreek flour blending on physical, organoleptic and chemical characteristics of wheat bread. Nutrition and Food Science. Bradford. Vol. 35. № 3-4. P. 229-242.
30. Uhina E., Moraeva O. (2012) Issledovanie vozmozhnostej ispol'zovaniya tykvennogo pyure v hlebopechenii. [Research into the possibilities of using pumpkin puree in baking]. Pishchevaya industriya. [Food industry]. № 3. s. 50–52. [in Russian].
31. Fomyna O., Reznykova L. (2007) Cikorij uskoryaet brozhenie testa i uvelichivaet gazoobrazovanie. [Chicory speeds up the fermentation of the dough and increases gas production]. Khlibopekarska i kondyterska promyslovist Ukrainy. [Bakery and confectionery industry of Ukraine]. №6. s. 18–19. [in Russian].
32. Shahat Mohamed S., Hussein Ahmed S., Hady Essam A. Preparation of Bread Supplemented with Milk Thistle Flour and its Effect on Acute Hepatic Damage Caused by Carbon Tetrachloride in Rats. Middle East Journal of Applied Sciences. 2016. Vol. 6. Issue 3. P. 531–540.

Деталі

Опубліковано: Середа, 22 грудня 2021, 11:55

Перегляди: 466

10. QUALITY CONTROL OF MEDICAL AND TABLE MINERAL WATERS OF TRANSCARPATHIA BY THE CONTENT OF HYDROCARBONATES AND THE DEGREE OF MINERALIZATION
https://doi.org/10.31073/foodresources2021-17-10
Liubov Morozova, Marina Hrynevych
Pages: 96-106

Abstract
Subject of study. Today, the environmental situation requires a scientific approach to the use of natural resources, including drinking, mineral and other types of water. The mineral water market of Ukraine has been actively growing and developing in recent years. Thus, Ukraine ranks fourth in Europe in terms of water production. Mankind's desire to take care of their health has led to an increase in the consumption of mineral water, but at the same time the danger of purchasing a counterfeit product is growing. 70% of human health depends on water quality. Water is the most necessary for consumers, but it is convenient for counterfeiting and cheap to produce. According to unconfirmed data, the counterfeit market in the summer season is many times larger than the legal market. The level of falsification of mineral water on the Ukrainian food market reaches 20% of the total volume produced. The main counterfeiters are small entrepreneurs who bottle ordinary water (sometimes additionally purified) under well-known brands. The modern approach to solving this problem is to raise public awareness and educate environmental culture and consumer culture. The aim of the study was to conduct a comparative characterization of medicinal and table mineral waters of Transcarpathia in terms of hydrogen carbonate ions and the degree of mineralization. Methodology. To achieve this goal, three samples of mineral waters of different brands were analyzed. Research results. For the evaluation criteria of the studied indicators obtained during the study, the data can be considered as being within the parameters established by the regulations of the national regulatory framework for water safety and quality - DSTU 878-93 "Mineral packed waters. Specifications". The obtained results indicate the suitability for safe use of water of Polyana Kvasova, Luzhanska and Shayanska brands by consumers for treatment and prevention purposes and daily use. The scope of the research results is to apply the obtained results to further quantify the content of basic ions in mineral waters, study their properties and wide application in nutrition.
Key words: mineral waters, medical-table waters, mineralization, bicarbonates, acidimetry, gastric juice

References
1. Hihiienichni vymohy do vody pytnoi, pryznachenoi dlia spozhyvannia liudynoiu: DSanPiN 2.2.4-171-10 : nakaz M-va okhorony zdorovia Ukrainy vid 12 trav. 2010 r. №40 [Elektronnyi resurs]. [Hygienic requirements for drinking water intended for human consumption: DSanPiN 2.2.4-171-10: order of the Ministry of Health of Ukraine of 12 May. 2010 № 40] Rezhym dostup u: http://zakon2.rada.gov.ua/laws/show/ z0452-10/. [in Ukrainian].
2. DSTU 878-1993. Vody mineralni pytni. Tekhnichni umovy. [Mineral drinking water. Specifications]. 90 s. [in Ukrainian].
3. DSTU 878:2006. Vody mineralni pryrodni fasovani. [Mineral natural packed waters]. 16 s. [in Ukrainian].
4. Fedorenko V.Y., Kyriakyn Y.V. (2002). Butylyrovanye pytevoi vodі. Pyvo y napytky. [Bottling of drinking water. Beer and drinks] №6. S. 38-39. [in Russian].
5. V.M. Shestopalov. (2003) Klassyfykatsyia myneralnіkh vod Ukraynі. [Classification of mineral waters of Ukraine]. K.: Makkom. 121 s. [in Russian].
6. Aleksieienko N.O., Yaroshenko N.O., Hushcha S.H. (2013). Pytni mineralni vody yak korektory funktsionalnykh porushen v orhanizmi eksperymentalnykh tvaryn pry khronichnii alkoholnii intoksykatsii. [Drinking mineral waters as correctors of functional disorders in the body of experimental animals in chronic alcohol intoxication.] Medychna hidrolohiia ta reabilitatsiia. [Medical hydrology and rehabilitation]. №2. S. 23-27. [in Ukrainian].
7. Korolev Yu. N. (1998). Deistvye pytіevіkh myneralnіkh vod na protsessі reparatyvnoi reheneratsyy v zheludke. [The effect of drinking mineral waters on the processes of reparative regeneration in the stomach]. Voprosі kurortolohyy. [Questions of balneology] № 6. S. 21–24. [in Russian].
8. Mossur P. M., Shatіrіоva A.S. (2008). Myneralnіe vodі Ukraynі y ykh rol v razvytyy sanatorno-kurortnoho lechenyia. [Mineral waters of Ukraine and their role in the development of spa treatment]. Hornіу ynformatsyonno-analytycheskyi biulleten. [Mining information and analytical bulletin] № 1. S. 237–242. [in Russian].
9. Ohnianyk M. S. (2000). Mineralniе vody Ukrainy. [Mineral waters of Ukraine]. K.: VPTs Kyivskyi universytet. [VOC Kyiv University]. 216 s. [in Ukrainian].
10. Vasiukov O.Ie., Loboichenko V.M., Sabadash V.V. (2016). Metodychni pytannia doslidzhennia butylovanykh mineralnykh vod. [Methodical questions of research of bottled mineral waters]. Teoriia ta praktyka sudovoi ekspertyzy i kryminalistyky. [Theory and practice of forensic science and criminology]. Vypusk 16. S. 258-265. [in Ukrainian].
11. Polstianoi A. A. (2016). Sovremennіe aspektі y perspektyvі yspolzovanyia lechebnіkh myneralnіkh vod Ukraynі v onkolohyy. [Modern aspects and prospects for the use of medicinal mineral waters of Ukraine in oncology]. Aprobatsyia. [Approbation]. № 4(45). S. 107–109. [in Russian].
12. Shestopalov V.M., Moiseiev A.Iu., Druzhyna M.O. (2015). Perspektyvy vykorystannia likuvalnykh mineralnykh vod v onkolohii. [Prospects for the use of therapeutic mineral waters in oncology]. Visnyk Natsionalnoi akademii nauk Ukrainy. [Bulletin of the National Academy of Sciences of Ukraine] № 9. S. 56–63. [in Ukrainian].
13. Polstianoi A.O., Postolov O.M. (2017). Mozhlyvosti vykorystannia likuvalnykh mineralnykh vod Ukrainy v onkolohii. [Possibilities of using medicinal mineral waters of Ukraine in oncology]. Molodyi vchenyi. [A young scientist] № 10 (50). S. 197-200. [in Ukrainian].
14. GOST 23268.0-78. Vodі myneralnіe pytevіe lechebnіe, lechebno-stolovіe y pryrodnіe stolovіe. Pravyla pryemky y metodі otbora prob. [Mineral waters for drinking, medicinal, medical-table and natural table. Acceptance rules and sampling methods.]. Vveden 29.08.1991. [in Russian].

Деталі

Опубліковано: Середа, 22 грудня 2021, 11:53

Перегляди: 397

9. INTENSIFICATION OF STRUCTURE FORMATION PROCESSES OF DAIRY-VEGETABLE COMPOSITIONS IN THE PRODUCTION OF SPREADS
https://doi.org/10.31073/foodresources2021-17-09
Yurii Maiboroda
Pages: 88-95

Abstract
Creating a scientific basis for determining the parameters and technological modes of production of combined fat products by studying the impact of machining on the processes of structuring fat systems, to improve technology and obtain a product of guaranteed quality. Methods. The object of research were fat constituents of spreads. The research was carried out on an installation that simulates the processes of structure formation during thermo mechanical treatment of fat mixtures. The main predetermined values were: specific power, processing time, temperature, mass crystallization zones, viscosity. Solidification of fat mixtures, the amount of solid phase was determined by volumetric dilatometry. Structural and mechanical properties - by penetration method. Results. The processes of structure formation of fat compositions during machining have been studied in order to complete the process of oil formation and prevent defects of the finished product. Machining has a significant effect on the formation of the structure of the solid phase, which significantly increases the rate of crystallization centers by facilitating the orientation of molecules, as well as dispersing the formed crystals and their growth by accelerating the diffusion process. The relationship between machining and indicators of the process of structure formation is obtained. The values of specific processing power are set which provide intensification of spread production. Conclusions. Milk fat substitutes obtained by transesterification should be used in the production of spreads and formulations. Machining helps to increase the temperature of mass crystallization of fat mixtures and bring them closer to the temperature characteristics of the high-melting component, which eliminates the dangerous consequences of eutectic crystallization and conducts it with much less super cooling. The maximum effect is achieved for Machining has power from 160 to 200 W/kg. Specific energy consumption is a universal indicator of mechanical impact on fat systems.
Key words: milk fat substitutes, milk fat, fat compositions, machining, specific power, mass crystallization temperature.

References
1. DSTU 4445:2005 Spredy i sumishi zhyrovi. Zahalni tekhnichni umovy. [Spreads and fat mixtures. General specifications]. [In force from 2006-07-01]. Vyd. ofits. Kyiv: Derzhspozhyvstandart Ukrainy. [Offic. edition. Kyiv: Derzhspozhyvstandard Ukrainy]. 2006. 22 p. [in Ukrainian]
2. Gulyaev-Zaycev S.S., Eresko G.A. (1969) Otverdevanie molochnogo zhira pod vliyaniem mehanicheskoj obrabotki. [Solidification of milk fat due to mechanical treatment]. Izvestiya vuzov. Pishevaya tehnologiya. [Proceedings of universities. Food technology]. № 6. P. 52-55. [in Russian].
3. Gulyaev-Zaytsev S.S. (1974). Fiziko-khimicheskie osnovy proizvodstva masla iz vysokozhirnykh slivok. [Physicochemical bases of butter production from high-fat cream]: monografiya. Moskva: Pishchevaya promyshlennost. [monograph. Moscow: Food Industry]. 134 p. [in Russian].
4. Belousov A.P., Gulyaev-Zajcev S.S. (1987) K teorii uskoreniya kristallizacii trigliceridov molochnogo zhira pri mehanicheskoj obrabotke. [On the theory of acceleration of milk fat triglycerides during mechanical treatment]. Sbornik nauchnyh trudov UkrNIINTI. [Collection of scientific works of UkrNIINTI]. 261 р. [in Russian].
5. Tverdokhleb A.V. (2008) O proizvodstve spredov s tochki zreniya maslodela. [Production of spreads from the point of view of buttermakers]. Produkty i ingredienty. [Products and ingredients]. № 5. P.64-67. [in Russian].
6. Ishmaeva V.A., Stepanova L.I., (2016). Predotvrashchaem vozniknovenie porokov v spredakh. [Preventing defects in spreads]. Pererabotka moloka. [Milk processing]. №9. P. 50-51. [in Russian].
7. Yeresko G.O., Yeroshenko S.I. .Mihajlik V.O., Parnyakov O.S. (2016). Fazovi perehodi v zhirah ta zhirovih kompoziciyah. [Phase transitions in fats and fat compositions]. Prodovolchi resursi. [Food Resources]. №6. P. 147-157. [in Ukrainian].
8. Yeresko G.O., Yeroshenko S.І., Artemonov D.V. ta іn. (2016). Vyazkost zameniteley molochnogo zhira pri temperature kristallizatsii. [Viscosity of milk fat substitutes at crystallization temperature]. Molochnaya industriya. [Dairy industry]. №1. P. 52 55. [in Russian].
9. Bodnarchuk, O. V., Yeresko, G. O., Kigel N. F. (2016) Doslidzhennya strukturno-mehanichnih harakteristik sprediv. [Investigation of structural and mechanical properties of spreads]. Prodovolchi resursi. [Food Resources]. №7. P. 73 78. [in Ukrainian].
10. Yeresko, G.A., Rabotyagova, L.I. (1977) Dilatometricheskij metod issledovaniya otverdevaniya molochnogo zhira. [Dilatometric method of research of milk fat solidification]. Respublikanskij mezhved. nauchno-tehnich. sbornik “Pishevaya prmyshlennost”. [Republican inter-institutional scientific and technical collection “Food industry”]. Kyiv: Tehnika”. №23. P. 61-64. [in Russian].
11. Cherevko O. I., Mykhailov V. M., Maiak V. I. ta in. (2014) Reolohiia v protsesakh vyrobnytstva kharchovykh produktiv. [Rheology in food production processes]. Navch. posibnyk: u 2 ch. Ch. 1. Kharkiv: Khark. derzh. un-t. kharchuvannia ta torhivli. [textbook manual: at 2 p.m. Part 1. Kharkiv: Kharkiv. state un-t. food and trade]. 244 p. [in Ukrainian].

Деталі

Опубліковано: Середа, 22 грудня 2021, 11:52

Перегляди: 3475

8. GENERAL PROVISIONS AND PRACTICAL WAYS TO ENSURE TRACEABILITY OF RAW MATERIALS AND PRODUCTS IN BAKERY INDUSTRY
https://doi.org/10.31073/foodresources2021-17-08
Oleksandr Kuts, Sergii Verbytskyi, Оlha Kozachenko, Nataliia Patsera
Pages: 72-87

Abstract
The subject is the introduction of raw materials and food traceability in bakery production, envisaged as part of the mandatory implementation of Hazard Analysis and Critical Control Points (HACCP) food safety systems, using the latest electronic technologies. The purpose of the study is to analyze the scientific foundations for the development and practical implementation of raw material and product traceability systems in bakery production, outline and scientifically substantiate the possible measures for its organizational improvement, the involvement of modern technologies and technical measures, etc. The results of the study An integral part of the HACCP protocols is raw material and product traceability, which means the ability to trace the movement of agricultural raw materials or food products through a certain stage of production, processing and distribution. For the bakery industry, the main stages in the implementation of this traceability are the preparation of the main raw materials (primarily flour), other ingredients, the production process, distribution of finished products, etc. Within the framework of traceability systems to ensure tracking and tracing, as well as to control and optimize the process in the supply chain, the collection and registration of data necessary for market operators is carried out to improve and reduce the cost of product recall procedures, improve risk assessment, etc. To achieve the appropriate raw materials and products traceability, blockchain and IoT technologies are used, which have shown their effectiveness. Currently, electronic traceability systems based on the use of barcodes, QR codes and high-frequency identification, mobile communications, etc. have become widespread. Scope of research results. The results of the studies performed will be used to improve the food safety of bakery products by improving raw materials and product traceability in the raw materials - production distribution chain, the introduction of new electronic technologies aimed at providing full objective information to all parties involved in this chain, as well as to consumers of bakery products.
Key words: bakery industry, food safety, HACCP systems, raw materials and food traceability, electronic traceability, blockchain technologies

References
1. Marenych, M.M., Aranchii, S.V., Mariukha, N.S. (2009). Kontrol yakosti i bezpeka produktiv kharchuvannia v YeS. Mizhnarodne zakonodavstvo u haluzi kharchovoho lantsiuzhka i potentsial Ukrainy vidpovidnosti danym standartam. [Control of quality and safety of food products in EU. International legislation concerning food chain and Ukraine's potentials to comply with the said standards]. Poltava, 42 [in Ukrainian].
2. Kushwah A., Kumar R. (2017). HACCP – its need and practices. Acta Chemica Malaysia. Vol. 1. №. 2. P. 01-05 http://doi.org/10.26480/acmy.02.2018.01.05.
3. Zakon Ukrayiny “Pro vnesennia zmin do deyakyh zakonodavchyh aktiv Ukrayiny shchodo kharchovych produktiv” № 1602-VII vid 22.07.2014 р. [On amending certain legislative acts of Ukraine on food products № 1602-VII of 22 July 2014]. Vidomosti Verkhovnoi Rady Ukrayiny. [Gazette of the Supreme Council of Ukraine]. 2014. № 41-42. P. 20−24 [in Ukrainian].
4. Nakaz Ministerstva ahrarnoi polityky ta prodovolstva Ukrainy vid 01.10.2012 roku № 590 «Pro zaprovadzhennia vymog scchodo rozrobky, vprovadzhennia ta zastosuvannia postiino diiuchykh protsedur, zasnovanykh na pryntsypakh Systemy upravlinnia bezpechnistiu kharchovykh produktiv (HACCP)». Zareiestrovano v Ministerstvi Yustytsii Ukrainy 9 zhovtnia 2012 r. za №1704/22016. [Order of Ministry of Agrarian Policy and Food of Ukraine on 01 October, 2012 № 590 «On the adoption of Demands to development, implementation and use of permanently acting procedures, based on the principles of the System of controlling safety of food products (HACCP)». Registered in Ministry of Justice of Ukraine on 9 October, 2012, №1704/22016 ].[in Ukrainian].
5. Nakaz Ministerstva ahrarnoi polityky ta prodovolstva Ukrainy vid 06.02.2017 roku №41 «Pro zatverdzhennia formy akta, skladenoho za rezultatamy derzhavnoho audytu shchodo doderzannia operatoramy rynku vymoh zakonodavstva stosovno postiino diiuchykh protsedur, shcho zasnovani na pryntsypakh analizu nebezpechnykh faktoriv ta kontroliu u krytychnykh tochkakh». Zareiestrovano v Ministerstvi Yustytsii Ukrainy 15 bereznia 2017 r. Za № 357/30225. [Order of Ministry of Agrarian Policy and Food of Ukraine on 06 February, 2017 № 41 «On the adoption of the form of act, compiled due to the results of state audit of the market operators' compliance to the legislation demands concerning permanent procedures based on the principles of the system of hazard analysis and critical control points». Registered in Ministry of Justice of Ukraine on 15 March, 2017, № 357/30225]. [in Ukrainian].
6. Kopylova, K., Verbytskyi, S., Kos, T., Verbova, O., Kozachenko, O. (2018). Detecting and withdrawing of foreign inclusions as critical control points of HACCP plans for meat processing facilities. Food Resources: collection of scientific works, 10, 150-167.
7. Kopylova, K., Verbytskyi, S., Kos, T., Kozachenko, O. Verbova, O. (2018). Vyiavlennia storonnikh vkliuchen yak skladova system HACCP u kondyterskomu ta khlibopekarskomu vyrobnytstvi [Detection of extraneous inclusions as a constituent of HACCP systems in bakery and confectionary production]. Food Resources: collection of scientific works, 14, 92-109. http://doi.org/10.31073/foodresources2020-14-10 [In Ukrainian].
8. Yarali, E. Gıda zincirinde izlenebilirlik. Harran Tarım ve Gıda Bilimleri Dergisi. (2018). №. 23 (1). S. 108-11 http://doi.org/10.29050/harranziraat.394 856 [In Turkish].
9. DSTU ISO 22000:2007. Systemy upravlinnia bezpechnistiu kharchovykh produktiv. Vumohy do bud-yakykh orhanizatsii kharchovoho lantsiuha [Food safety management systems. Requirements for any organization in the food chain] (ISO 22000:2005, IDT) : chynnyi z 2007-08-01. К.:Derzhspozhyvstandart Ukrainy, 2007. 39. (Natsionalnyi statndart Ukrainy). [In Ukrainian].
10. DSTU ISO 22005:2009. Prostezhuvanist u kormovykh ta kharchovykh lantsiuhah. Zahalni pryntsypy ta osnovni vymohy shchodo rozroblennia ta zaprovadzhennia systemy [Traceability in the feed and food chain – General principles and basic requirements for system design and implementation] (ISO 22005:2007, IDT) : chynnyi z 2010-01-01. К.: Derzhspozhyvstandart Ukrainy, 2010. 10. (Natsionalnyi statndart Ukrainy). [In Ukrainian].
11. Behnke, K., Janssen, M. F. W. H. A. (2020). Boundary conditions for traceability in food supply chains using blockchain technology. International Journal of Information Management. № 52. P. 101969. https://doi.org/10.1016/j.ijinfomgt.2019.05.025
12. Qian, J., Dai, B., Wang, B., Zha, Y., Song, Q. (2020). Traceability in food processing: problems, methods, and performance evaluations – a review. Critical Reviews in Food Science and Nutrition. P. 1-14 https://doi.org/10.1080/10408398.2020.1825925.
13. Cruz Introini, S., Boza, A., Alemany Díaz, M. D. M. (2018). Traceability in the Food Supply Chain: Review of the literature from a technological perspective. Dirección y Organización, 64, 50-55.
14. Espiñeira, M., Santaclara, F. J. (Eds.). (2016). Advances in food traceability techniques and technologies: improving quality throughout the food chain. Woodhead Publishing.
15. Olsen, P. Borit, M. (2018). The components of a food traceability system. Trends in Food Science & Technology, 77, 143-149. https://doi.org/10.1016/j.tifs.2018.05.004.
16. Manikas, I., Manos, B. (2009). A review of factors affecting traceability in agrifood supply chain. Int. J. Postharvest Technology and Innovation, 1(4), 430-445. https://doi.org/10.1504/IJPTI.2009.030691.
17. Patsera, N. M., Verbytskyi, S. B. (2021). Kontseptsiia sozdania system proslezhivaemosti v agropromyshlennom proizvodstve [Conception to create traceability systems in agroindustrial production]. Znaniia molodykh: nauka, praktika i innovatsii: sbornik nauchnykh trudov XX Mezhdunarodnoi nauchno-prakticheskoi konferentsii aspirantov I molodykh uchenykh [Knowledge of the young people: science, practice and innovations: collection of scientific works of 20th International scientific and practical conference of postgraduates and young scientists]. Kirov: Viatka SATU, 12 March, 131-134 [In Russian].
18. Kelepouris, T., Pramatari, K., Doukidis G. (2007). RFID-enabled traceability in the food supply chain. Industrial Management and Data Systems, 107, 183-200. https://doi.org/10.1108/02635570710723804.
19. Jansen-Vullers M. H., van Dorp C. A., Beulens A .J. M. (2003). Managing traceability information in manufacture. International Journal of Information Management, 23, 395-413. http://dx.doi.org/10.1016/S0268-4012(03)00066-5.
20. Moe T. (1998). Perspectives on traceability in food manufacture. Trends in Food Science & Technology, 5, 211-214. https://doi.org/10.1016/S0924-2244(98)00037-5.
21. Verdenius, F. (2006). Using traceability systems to optimise business performance. Smith, I. and Furness, A. (Eds.): Improving Traceability in Food Processing and Distribution, pp. 26–51, Woodhead Publishing, 26-51.
22. Golan, E., Krissoff, B., Kuchler, F., Calvin, L., Nelson, K., Price, G. (2004). Traceability in the U.S. food supply: economic theory and industry studies. Agricultural Economic Report, №. 830, Economic Research Service, US Department of Agriculture.
23. Verbytskyi, S. B., Kozachenko, O. B., Patsera, N. N. (2021). HACCP system and traceability of raw materials and products of meat industry. AGROBIOTECHNOLOGY-2021: Collection of articles of International Scientific Conference (24-25 November 2021). – M.: Russian State Agrarian University – Moscow Timiryazev Agricultural Academy, 1124-1128. https://doi.org/10.26897/978-5-9675-1855-3-2021-235.
24. Zhang, J., Bhatt, T. (2014). A Guidance Document on the Best Practices in Food Traceability. Comprehensive Reviews in Food Science and Food Safety, 13, 1074-1103. http://doi.org/10.1111/1541-4337.12103.
25. Mikhailova, M. E., Tsareva, G. R. (2016). Osobennosti razrabotki sistemy proslezhivaemosti na predpriiatiakh khlebopekarnoi promyshlennosti [Peculiarities of the development of a traceability system at the enterprises of the bakery industry]. Inzhenernye kadry – budushchee innovatsionnoi ekonomiki Rossii: materialy II Vserossiiskoi studencheskoi konferentsii [Engineering personnel – future of innovational economy of Russia: materials of 2nd All-Russian student conference]. 21-26 November: in 8 parts. Part 8. Yoshkar-Ola: Volga State University of Technology, 201-205 [In Russian].
26. Valdés, M. J. (2013). Diseño de una guía para el desarrollo de un sistema de trazabilidad en la línea de producción de pasteles de una panadería semi industrial en Guatemala. Guatemala, Universidad de San Carlos de Guatemala, 94 p. [In Spanish].
27. Cherkasova, E., Golinitsky, P., Antonova, U., Temasova, G., Semenova, K. (2021). Organization of the wheat flour quality traceability. In IOP Conference Series: Earth and Environmental Science (Vol. 839, No. 3, p. 032027). IOP Publishing. https://ui.adsabs.harvard.edu/link_gateway/2021E&ES..839c2027C/doi:10.1088/1755-1315/839/3/032027.
28. Arvanitoyannis, I., Traikou, A. A. (2007). Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products. Critical Reviews in Food Science and Nutrition, 45, 327-70. https://doi.org/10.1080/10408390590967694.
29. Martínez-Monzó, J., García-Segovia, P., Albors-Garrigos, J. (2013). Trends and innovations in bread, bakery, and pastry. Journal of Culinary Science & Technology, 11(1), 56 65. https://doi.org/10.1080/15428052.2012.728980.
30. European Commission. (2002). Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety. Official Journal of the European Communities, 31(01/02/2002), 1-24.
31. Kopylova, E. V., Verbytskyi, S. B., Kozachenko, O. B., Patsera, N. N. (2021). Primenenie blockchein-tekhnologii dlia obespechenia proslezhivaemosti produktsii APK [Use of the block-chain technology to provide the traceability of the production of agro-industrial complex]. Aktualnye problemy menedzhmenta v APK: sbornik nauchnykh statei po materialam V Mezdunarodnoi nauchno-prakticheskoi koferentsii, posviashchennoi 50-letiiu kafedry upravlenia [Current managerial problems of the agro-industrial complex: collection of scientific works on the materials of the 5th International scientific and practical conference dedicated to the 50th anniversary of the Chair of management]. 29-30 April. Gorki: Belorusian State Agricultural Academy, 79-82 [In Russian].
32. Cocco, L., Mannaro, K., Tonelli, R., Mariani, L., Lodi, M. B., Melis, A., ... Fanti, A. (2021). A Blockchain-Based Traceability System in Agri-Food SME: Case Study of a Traditional Bakery. IEEE Access, 9, 62899-62915. https://doi.org/10.1109/ACCESS.2021.3074874.
33. Moroz T. O. (2019) Perspekyvy vykorystannia blokchein-tekhnolohii v agrarnomu sektori ekonomiky [Prospects to use blockchain-technologies in the agrarian sector of the economy] Modern Economics, 17, 153-157 [In Ukrainian]. https://doi.org/10.31521/modecon.V17(2019)-24.
34. Yiannas, F. (2018). A new era of food transparency powered by blockchain. Innovations: Technology, Governance, Globalization, 12(1–2), P. 46–56. https://doi.org/10.1162/inov_a_00266.
35. Creydt, M., Fischer, M. (2019). Blockchain and more-Algorithm driven food traceability. Food Control, № 105, P. 45-51. https://doi.org/10.1016/j.foodcont.2019.05.019.
36. Cocco, L., Mannaro, K. (2021) A blockchain-based traceability system model for a typical Italian bread supply chain. In Proc. IEEE Int. Workshop Blockchain Oriented Softw. Eng. (IWBOSE). pp. 669–678. https://doi.org/:10.1109/SANER50967.2021.00085.
37. Verbytskyi, S. B., Kozachenko, O. B., Patsera, N. N. (2021). Enhancing the agri-food traceability via electronic technologies. Techno-Order 6.0 Digital Transformation of the Agro-Industrial Complex and Food Security: materials of International Scientific and Practical Conference (14-16 October 2021). Perm: Perm State Agro-Technological University, 325-334.
38. Augustin, M. A., Udabage, P., Juliano, P., Clarke, P. T. (2013). Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future. International Dairy Journal, 31(1), 2-11. https://doi.org/10.1016/j.idairyj.2012.03.009.
39. Pappa, I. C., Iliopoulos, C., Massouras, T. (2018). What determines the acceptance and use of electronic traceability systems in agri-food supply chains? Journal of Rural Studies. 58, 123-135. https://doi.org/10.1016/j.jrurstud.2018.01.001.
40. Trienekens, J., van der Vorst, J. (2007). Traceability in food supply chains. P. A. Luning, F. Devliegre, R. Verhé (Eds.), Safety in the agri-food chain Wageningen: Wagenginen Academic Publishers, 439-470.
41. Van der Vorst, J. G. A. J., van Beurden, J., Folkerts, H. (2003). Tracking and tracing of food products – an international benchmark study in food supply chains. The Netherlands, Rijnconsult.
42. Department of Trade and Industry. (2001). It’s more than just a barcode! A guide to AIDC technologies. London. March 2001.
43. Hill, J. M., Cameron, B. (2000). Automatic identification and data collection: scanning into the future. Montgomery Research Sites, Ascet volume 2, 4.15.00.
44. Standardization. (2006). Information technology – automatic identification and data capture techniques – QR Code 2005 bar code symbology specification. ISO/IEC18004:2006.
45. Tarjan, L., Šenk, I., Tegeltija, S., Stankovski, S., Ostojic, G. (2014). A readability analysis for QR code application in a traceability system. Computers and Electronics in Agriculture, 109, 1-11. https://doi.org/10.1016/j.compag.2014.08.015.

Деталі

Опубліковано: Середа, 22 грудня 2021, 11:50

Перегляди: 472

7. INVESTIGATION OF THE INFLUENCE OF THE CHEMICAL COMPOSITION OF NEW TOMATO VARIETIES ON QUALITATIVE CHARACTERISTICS OF CONCENTRATED TOMATO PRODUCTS
https://doi.org/10.31073/foodresources2021-17-07
Olha Dushchak, Oleksandr Bessarab, Vitaly Shutiuk
Pages: 65-71

Abstract
It is known that the soil and climatic conditions of Ukraine are quite favorable for growing many types of vegetable crops, in particular, open ground tomatoes, therefore, a promising way to develop the tomato processing industry is to improve processing technologies to obtain tomato products with high organoleptic, physicochemical, food and biological value. The priority in solving this issue is to expand the raw material base and find ways to improve existing technologies for processing tomatoes to obtain products with optimal nutritional and biological value. The aim of the research was to conduct a comparative evaluation of new varieties of tomatoes of local selection for suitability for tomato paste with high chemical and organoleptic qualities. To achieve this goal, the following tasks were set: to study the effect of the variety on the chemical composition of the obtained tomato paste; give an organoleptic and chemical evaluation of tomato paste depending on the varieties used. Subject of research: varieties of tomatoes Alexia, Bobcat, Jane, meeting the requirements of DSTU 7612: 2014 "Fresh tomatoes for industrial processing. Specifications". Research results. The content of basic chemicals in tomatoes, both before processing and when processing into paste did not differ significantly and were within the error of the experiment. A significant difference was observed only in the content of ascorbic acid. The reduction of ascorbic acid depending on the variety varied in the range of 3.2-4.0 mg / 100 g. During further processing in the process of boiling tomato paste, there are changes in all major chemicals. Dry matter due to moisture loss was in the range of 30.5-31.9%. When boiling the raw material to the state of the paste, regardless of the variety, the dry matter content increased in comparison with fresh fruit in 3.7 4.5 times. As in the grinding of tomato fruits, boiling of tomato pulp occurred at access of oxygen and high boiling point, which led to the destruction of ascorbic acid, and its content in the finished product varied depending on the variety from 8.06 to 8.21 mg / 100 g, which is less than the original by 7.14–7.80 / 100 g. Sugar-acid index – taste indicator of quality – technological requirements must be not less than 7 units.
Key words: tomatoes, concentration, varieties, tomato products, quality

References
1. Benderska О., Bessarab А., Shutyuk V. (2018). Research of fatty acid composition of tomato seeds. Technology audit and production reserves, Vol 4, No 3(42), 68-72. https://doi.org/10.15587/2312-8372.2018.140531
2. Benderska О., Bessarab А., Shutyuk V. (2018). Study of the use of edible powders in tomato sauce technologies. Journal of Food science and technology, 12(2), 59-65. http://dx.doi.org/10.15673/fst.v12i1.837
3. Bertin N., Génard M. (2018). Tomato quality as influenced by preharvest factors. Scientia Horticulturae. Vol. 233, 264-276. https://doi.org/10.1016/j.scienta.2018.01.05
4. Bosona T., G. Gebresenbet. (2018). Life cycle analysis of organic tomato production and supply in Sweden. Journal of Cleaner Production. Vol. 196, 635-643 https://doi.org/10.1016/j.jclepro.2018.06.087
5. Lucille A., Don G.. (2002). Ethylene biosynthesis and action in tomato, a model for climacteric fruit ripening. J. Exp. Bot., 53 (377), 2039-2055. doi: 10.1093/jxb/erf072
6. Haroon S. (2014) Extraction of Lycopene from Tomato Paste and its Immobilization for Controlled Release-dissertation. Hamilton: University of Waikato.
7. Hernandez S., Rodriguez E., Diaz R. (2007). Mіneral and trace element concentrations in cultivars of tomatoes. Food Chem. 104 (2), 489-499. https://doi.org/10.1016/j.foodchem.2006.11.072
8. Muratore, F., & Licciardello E. (2005). Evaluation of the chemical quality of a new type of small-sized tomato cultivar, the plum tomato (Lycoperciconlicopersicum). Food Sci. 17, 1, 75–81.
9. Hisace M., Nakanishi M. (2003). Destroying of chlorophyll during storage. J. Food Sci. and Technol. 9. 429-431.
10. Hszeola Donald E. (1995). Packaging takes an active approach. Food Technol. 49, 8. 104.