Перегляд за Автор "Yushchenko (Gonchar), Natalia"
Зараз показуємо 1 - 20 з 22
Результатів на сторінці
Налаштування сортування
Документ Determination of carbohydrate composition of aromatic raw materials(2013) Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaInvestigated the carbohydrate composition of the proposed spices. The results can be used to create compositions of spices and development of technology products with their use.Документ Determining of expidience use of dry basil leaves in the technology of sour milk paste(2017) Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Yatsenko, Olga; Mykhalevych, Artur; Kushil, Anna; Panchenko, Alexandra; Skyibida, ValeriyaThe calculation o f the degree o f maintenance o f daily human needs in certain phenolic compounds with P-vitamin activity was estimated at the use of 100 g of sour milk paste (according to the formulations developed, the dose of the extract - 10 %). Consumption o f sour milk paste with an extract o f basil will ensure daily need for routine by 11.0 %, tannin - by 0.7 %, catechin - by 1.9 %.Документ Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curdsbased products(2020) Belemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaThe appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functional purpose. Underlying the development is the improvement of conventional technology by replacing 50 % of milk fat with a blend of natural vegetable oils (based on the mathematically calculated ratios). This could increase the content of essential fatty acids to the level commensurate with the physiological norms of their consumption. Adding the products of chicken egg processing as a useful and safe natural emulsifier would prevent the separation of the product's fatty phases. The emulsifying mixture "Prottekt 01" has been used as control. The rational dosage for introducing the selected natural emulsifiers has been determined, based on the calculation of 1...4 % to the mass of the introduced vegetable fats (blend), which ensure the highest fat-retaining capacity (FRC) indicator and do not affect the organoleptic characteristics of the product. It has been established that the stability of direct emulsifiers (DE) «o/w» is 100 % in the case of using egg yolk powder or the emulsifier "Prottekt 01" in the amount of 3 %; egg powder or albumin – 4 %. The rational ratio of the formulation components has been determined for such emulsions – water phase:vegetable oil blend:egg yolk powder – as 21:76:3, provided the lowest possible percentage of a water phase (whey) is introduced. The dependence of a moisture-retaining capacity indicator on the moisture content in a milk-containing product that included the experimental samples of emulsions has been confirmed. The dependence established is in good agreement with a phenomenon of the reduced moisture-retaining capacity in a food product when its fat content increases as a result of the lower moisture-retaining capacity of the fatty phase compared with the protein phase. The derived dependence of lecithin content on the indicators of FRC and DE proves the appropriateness of choosing the egg yolk powder as an emulsifier for making a milk-containing curds-based sour milk product. The highest indicators of FRC, 5 cm3/g, and the formation of 100 % of DE, are observed when using 3 % of the egg yolk powder (with a lecithin content of 10.3 g/100 g of the product) in the emulsifier compositionДокумент Development of mathematic model of spiced sour-milk pastas quality(2018) Guts, Viktor; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaComprehensive assessment effectiveness and food products quality forecast was substantiated using organoleptic estimation, profiles construction and usage of differential equations. The pastas with spices based on soft diet cottage cheese produced of variable recipes quality was selected as an object of the study.In the pastas composition such spices as allspice, black pepper, ginger, cinnamon, anise, cloves, cardamom, fenugreek and nutmeg were used in amount of 0.27... 1.1%. Profiles of square area quality and differential equation for solving and analyzing by a computer program with usage of «Maple» pack were developed based on mathematical model in order to assess the quality o f these dairy products. The analytical research results on product quality were obtained from organoleptic parameters and content of biologically active substances (tannin, catechin, and rutin) with usage of symbolic computer mathematics and graphic images methods.Документ Development of modeling theоretical studies on fractionating distillation parameters of natural sources of aroma(2018) Frolova, Natalia; Yushchenko (Gonchar), NataliaIr this paper the results of theoretical justification of coherence of scuing model regimes of distillation of essential oils into separate aroma fractions, w hich arc highly concentrated flavors of long-term storage, arc represented. High-performance essential oils distillation requires adherence to strict ptocess condition», cnicial for regulating fraction's aroma. Complexity in determining of such regimes consist in duration of experimental cistillations with mentioned essential oils expenses.Theoretical modelling of distillation parameters provides, though real deflations. development of set fraction’s aroma on account of collecting key aromatic components and a number of others, similar to the ley ones in ftgitivcncss and boiling point, into a separate fraction.To nxtdcl regimes of essential oil fraction distillation valid Tboil of essential oils components at ambient pressure, equilibrium picssurcs of essential oils distillation, value of relative faptiveness of a. as ratio of ptcssurcs at a constant temperature, are attributed A mint nun number of theoretically perfect plates and operating reflux ratio were taken into account.Fraction distillation doesn’t ruin natural structural bond of essential oils compounds, preserves their biologic ability. Combining fractions of one essential oil or various ones by the determined moss ratios provides nunerous variants of natural flavors for usage in food, in parti.-ular dairy industry.Документ Development of natural spices compositions for fermented milk products(2016) Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Bandura (Kuzmyk), UlianaDifferent types of spices complement each other, creating a unique flavor that distinguishes one product from another. Have been determined ratios of the components in spice compositions and have been developed spice compositions for fermented dairy products.Документ Development of technology of Ayurvedic culinary products with natural plant components(2018) Frolova, Natalia; Yushchenko (Gonchar), Natalia; Sliusarenko, Viktoriya; Avramenko, Maxym; Luka, Audrey; Piatyhorets, AntonBased on Ayurvedic nutrition principles, recipes for new types of beverage based on tea have been developed with a composition of spices, which includes cinnamon, ginger and cloves in a ratio of 1: 2: 0.5. The composition of the combination mixture of vegetable oils - sesame, soya and hemp in the ratio 1: 2.5: 1.5 and the extract of the aromatic mixture on its basis (dill: the marigold: oak bark in the ratio 1: 3: 2). The efficiency of obtaining oil extracts with the use of the Profi Cook1080 vacuum cleaner has been proved (Netherlands). The recipes of Ayurvedic chocolates in fruit corps, which are additionally introduced, are developed honey, dry laminaria and a combination of spices. The carbohydrate composition of dried berries based on chocolate is studied cranberries: the total content of certain carbohydrates was 53.2%, including sucrose - only 12.3%. The use of such sweets will reduce the flow of easily digestible carbohydrates to the body, and the use of as a carbohydrate component of natural honey will save the product of refined sugars.Документ Enriching fat component for cultured milk foods based on natural vegetable oils(2016) Yushchenko (Gonchar), Natalia; Radzievska, Irina; Belemets, TatianaCultured milk foods should be consumed daily, because they include due to high food and biological value. Admittedly, milk fat contains 60...65% SFA, in the proportion of SFA to UFA are about — 0.5, in contrast to the «ideal fat» — 0.7...0.8. Therefore, the development of components for enriching fat cultured milk foods, as a source of unsaturated fatty acids, is the actual task of researches.Документ Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils(2021) Belemets, Tatiana; Radzievska, Irina; Tochkova, Oksana; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Mykhalevych, ArturIt is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life.Документ Impact of vegetable oils on the fatty acid composition of a milk-containing curd product(2021) Belemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana; Frolova, Natalia; Mykoliv, Ivan; Korablova, OlgaIt was determined that the proposed 50% replacement of the mass fraction of milk fat of milk-containing curd product allows to sufficiently increase the content of monounsaturated and olyunsaturated fatty acids, as well as bring the fatty acid composition of milk-containing product to the theoretical “ideal fat” recommended by nutritionists.Документ Investigation of functional-technological properties of soya protein(2018) Kochubei-Lytvynenko, Oksana; Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaThere was offered and grounded the use of functional technological properties of the soya protein isolate in the technology of oil pasts. It will allows to increase the balance of the oil past composition additionally and will favor the decrease of extracting moisture during the storage term. There was studied the dynamics of a gradient of the limit stress of soya protein: hydrated soya protein, hydrated soya protein with the temperature processing, hydrated soya protein with the preliminary keeping during 24 h, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 5 min, hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 10 min; hydrated soya protein with the preliminary keeping during 24 h and temperature processing during 15 min. It was established, that the hydrated isolate of soya protein is a plastic system, has enough strength. The limit stress parameter at the variable velocity of deformation of model samples determines optimal technological parameters of preparing the soya isolate: hydromodule - 1:8, temperature processing - (82±2) °C, process duration 10 min with preliminary keeping during 24 hours. As a result of the studies, there were demonstrated technological parameters of preparing the soya protein isolate for obtaining the oil past by the direct mixing with the oil base. В технології запропоновано та обґрунтовано використання функціонально-технологічних властивостей соєвого білкового ізоляту. Це дозволить додатково збільшити баланс складу та сприятиме зменшенню вологості протягом терміну зберігання. Вивчено динаміку градієнта граничного напруження соєвого білка: гідратованого соєвого білка, гідратованого соєвого білка з температурною обробкою, гідратованого соєвого білка з попереднім утриманням протягом 24 годин, гідратованого соєвого білка з попереднім зберігання протягом 24 годин і обробка температури протягом 5 хв, гідратований соєвий білок з попереднім утриманням протягом 24 години і обробка температури протягом 10 хв; гідратованого соєвого білка з попереднім утриманням протягом 24 годин і температури обробка протягом 15 хв. Було встановлено, що гідратований ізолят соєвого білка є пластичною системою, яка має достатню силу. Параметр граничного напруження при зміненій швидкості деформації зразків моделі визначає оптимальні технологічні параметри готування соєвого ізоляту: гідромодуль - 1:8, обробка температури - (82 ± 2) °С, тривалість процесу 10 хв з попереднім зберігання протягом 24 годин. В результаті проведених досліджень були продемонстровані технологічні параметри приготування соєвого протеїну для отримання масляних паст прямим змішуванням з масляною основою.Документ Mathematical development program for calculation of fatty acid composition blend of vegetable oils(2016) Belemets, Tatiana; Yushchenko (Gonchar), Natalia; Lobok, Alexey; Radzievska, Irina; Polonskaya, TatianaThe method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of replacement of the mass part of milk fat (50 %) by the blend of natural vegetable oils was studied.Документ Optimization of composition of blend of natural vegetable oils for the production of milk-containing products(2016) Belemets, Tatiana; Yushchenko (Gonchar), Natalia; Lobok, Alexey; Radzievska, Irina; Polonskaya, TatianaНатуральні рослинні олії (кукурудзяна, рапсова та олія волоського горіху) були обрані для створення купажу з оптимізованим жирнокислотним складом на їх основі. Даний вибір олій є обґрунтованим відповідно до їх фізико-хімічних характеристик, жирнокислотного складу, сумісністю з молочною основою, біологічної цінності та органолептичними показниками. Розроблений купаж натуральних рослинних олій повинен бути використаний для поєднання з молочними продуктами масового вжитку з метою оптимізації їх жирнокислотного складу. The natural vegetable oils (corn, rapeseed and walnut oils) were selected to create the blend, optimized by the fat and acid composition on their basis. This choice of oils is substantiated according to their physical and chemical characteristics, the fat and acid composition, and compatibility with the milk base, availability, and organoleptic parameters. The developed blend of natural vegetable oils should be combined with dairy products of mass consumption for the optimization of their fat and acid composition.Документ Perspective the use of goat milk in the production of soft milk cheeses(2019) Kochubei-Lytvynenko, Oksana; Korolchuk, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Frolova, Natalia; Pasichnyi, Vasyl; Mykoliv, IvanUsage of spices will improve and diversify the taste and aromatic properties of goat milk cheeses, enrich them with a complex of biologically active substances, increase the yield of products and increase their stability during storage. Вживання прянощів поліпшить та урізноманітнить смакові та ароматичні властивості сирів з козячого молока, збагатить їх комплексом біологічно активних речовин, підвищить вихід продуктів та підвищить їх стійкість під час зберігання.Документ Reasoning of the selection of technological parameters for the extraction of sumac(2020) Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Mykhalevych, ArturIn order to intensify the extraction process, the possibility of using a rotary-pulse apparatus was investigated. The use of rotary-pulse extractors makes it possible to intensify the process of eliciting extractive substances of plant raw materials in comparison with traditional methods, to improve the microbiological parameters of the obtained extracts due to the tightness of the circuit and to ensure the energy efficiency of the process. It was found that with increasing temperature, the mass fraction of extractives increased, while the duration of the process at the selected temperature was of great importance. The duration of the extraction at a temperature of 20 ° C for 10 min, gave the same yield of extractives as heating the system "raw materials/solvents" to a temperature of 80 °C without endurance.Документ Reasoning of the selection of technological parameters for the extraction of sumac(2020) Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, ArturIn order to intensify the extraction process, the possibility of using a rotary-pulse apparatus was investigated. The use of rotary-pulse extractors makes it possible to intensify the process of eliciting extractive substances of plant raw materials in comparison with traditional methods, to improve the microbiological parameters of the obtained extracts due to the tightness of the circuit and to ensure the energy efficiency of the process. It was found that with increasing temperature, the mass fraction of extractives increased, while the duration of the process at the selected temperature was of great importance. The duration of the extraction at a temperature of 20 °C for 10 min, gave the same yield of extractives as heating the system "raw materials/solvents" to a temperature of 80 °C without endurance. To compare the results of experimental data determined by different methods, the coefficient of variation was calculated. That is, the use of a rotary-impulse apparatus makes it possible to increase the yield of extractives by an average of 24.5% in comparison with classical maceration.Документ Research of the quality indices of sour milk paste(2019) Kochubei-Lytvynenko, Oksana; Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), NataliaOne ofthe most important parameters offood quality andsafety is the indicator ofwater activity. By reducing the activity of water, the binding energy in the material is increased and, as a rule, the ability of microorganisms to use moisture for metabolism is reduced, the rate of most chemical reactions responsible for the deterioration ofdairy products is reduced.In order to confirm the effectiveness ofthe developed spice compositions for sour milk pastes and to predict the storage capacity, the water activity index was investigated. Studies of moisturebinding properties were performed by the activity ofwater (Aw). Determination was performed on a water activity analyzer "HygroLab 2 " (Rotronic, Switzerland) on the basis of the Problem Research Laboratory of the National University of Food Technologies. It wasfound that the activity offermented milk paste water (based on soft dietary non-fat cottage cheese) was 0.97, while in the control (soft dietary non-fat cottage cheese) it was 0.96. The water activity index did not undergo significant changes, which is within the error range and confirms the stability of the properties ofthe high-molecular compounds (starch, proteins, cellulose solution) during storage. Одним з найважливіших параметрів якості та безпечності продуктів харчування є показник активності води. Зменшуючи активність води, енергія зв’язку в матеріалі збільшується і, як правило, знижується здатність мікроорганізмів використовувати вологу для метаболізму, знижується швидкість більшості хімічних реакцій, що відповідають за знос молочної продукції. для підтвердження ефективності розроблених композицій спецій для кисломолочних паст та прогнозування здатності до зберігання було досліджено показник активності води. Дослідження властивостей, що зв'язують вологу, проводили за активністю води (Aw). Визначення проводили на аналізаторі водної активності "HygroLab 2" (Rotronic, Швейцарія) на базі лабораторії проблем проблем Національного університету харчових технологій. Було встановлено, що пропонована активність молочної пасти (на основі м'якого дієтичного нежирного сиру) становила 0,97, тоді як у контролі (м'який дієтичний нежирний сир) вона становила 0,96. Індекс активності води не зазнав значних змін, що знаходиться в межах похибки і підтверджує стійкість властивостей високомолекулярних сполук (крохмалю, білків, розчину целюлози) під час зберігання.Документ Stabilization of the structure butter pastes(2019) Yatsenko, Olga; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), UlianaFor foods characterized by high moisture content, it is necessary to ensure the proper structural and mechanical properties, organoleptic characteristics of the products and stability during storage for this requires the use of functional and technological ingredients. Purposeful combination allows to use the properties of separate components of multicomponent dairy products as efficiently as possible. Therefore, the development of stabilization systems for butterpastes as complex emulsion systems is relevant, as it will allow to obtain products with a given structure and increase the economic efficiency of production.Документ Structure stabilization of fermented-milk pastes(2015) Pasichnyi, Vasyl; Yushchenko (Gonchar), Natalia; Mykoliv, Ivan; Bandura (Kuzmyk), UlianaTo prevent moisture separation in fermented-milk products we suggest using unroasted buckwheat grains, which possess moisture-retaining and stabilizing qualities due to the content of mucus, protein, dietary fiber etc. Для запобігання відділення вологи в кисломолочних продуктах пропонуємо використовувати несмажені зерна гречки, які виявляють вологоутримуючі та стабілізуючі властивості завдяки вмісту слизей, білків, харчових волокон тощо.Документ Study of antimicrobial characteristics of spices composition(2015) Teterina, Svitlana; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Khlystun, IrinaIn order to produce safe, high-quality milk and cultured milk foods with a prolonged storage period it is important to inhibit the development of microorganisms. The research aims to study the effects of previously developed spice aromatic composition on test cultures of microorganisms (samples of contaminating microflora), such as Enterobactercloaceae, Micrococcus albus, Bacillus subtilis, Endomyceslactis. The spice composition contains ginger, cinnamon, cloves, curcuma, sumac, anise, black pepper and sweet pepper, cardamom, fenugreek, nutmeg and badiane (star anise).