Перегляд за Автор "Bakhmach, Volodymyr"

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Anomalous properties in aqueous solutions of polysaccharides
(2014) Mank, Valeriy; Melnyk, Oksana; Bakhmach, Volodymyr
The study of physicochemical properties of suspensions of polysaccharides in a wide range of mechanical stress and temperature are important in justifying the technological conditions of production of quality food.
Composition and properties of peanut and sunflower oil blends
(2017) Babenko, Valeriy; Bakhmach, Volodymyr; Porociuk, Oksana; Levchuk, Irina; Golubets, Olga; Shkaruba, Sergii
Investigation of the properties of refined deodorized peanut and sunflower oil blends has been carried out in order to influence the indexes of their antioxidant properties on the basis of acid and peroxide numbers.Дослідження властивостей рафінованих дезодорованих арахісових та соняшникових олійних сумішей проведено з метою впливу на показники їх антиоксидантних властивостей на основі кислотних та перекисних чисел.
New vegetable oil blends to ensure high biological value and oxidative stability
(2017) Nosenko, Tamara; Shemanska, Evgenia; Bakhmach, Volodymyr; Sydorenko, T.; Demydova, Anastasiia; Berezka, T.; Arutyunyan, T.; Matukhov, D.
Досліджено і уточнено склад жирних кислот рослинних олій холодного пресування. Розроблений і обґрунтований склад купажів на основі соняшникової олії з додаванням олій насіння рижію, льону та волоського горіху, що забезпечують раціональне співвідношення ω-3:ω-6 жирних кислот з точки зору їх вмісту у харчовому раціоні. Досліджено перебіг автокаталітичного окиснення купажів при зберіганні їх за температури 20±2 ºС за вільного доступу світла та повітря. Встановлено суттєве уповільнення швидкості накопичення пероксидів при купажуванні 45 % горіхової або 40 % рижієвої олії з відповідною кількістю соняшникової олії.The composition of fatty acids of cold pressed vegetable oils has been studied and refined. Developed and substantiated the composition of blends based on sunflower oil with the addition of oils of rye, flax and walnut seeds, which provide a rational ratio of ω-3: ω-6 fatty acids in terms of their content in the diet. The course of autocatalytic oxidation of blends during their storage at a temperature of 20 ± 2 ºС with free access of light and air has been studied. A significant slowdown in the rate of accumulation of peroxides when blending 45% nut or 40% rye oil with the appropriate amount of sunflower oil.
Rheological characteristics of water solutions of guar gum
(2020) Bakhmach, Volodymyr; Vovkodav, O.; Vovkodav (Obizyuk), Natalia
Rheological characteristics of water solutions of guar gum are studied. Mayonnaise is an oil-in-water type emulsion consisting of vegetable oil (50-85%), egg yolk (5-10%), vinegar, salt and seasonings. The emulsion is stabilized by egg yolk phospholipids. Products with a lower content of oil (<50%) may content thickening agents such as starch, pectin, agar-agar, carboxymethylcellulose, milk proteins. Wide possibilities for using guar gum exist in the mayonnaise technology. Stability at low pH values and low salt content, high viscosity solutions at low shear rate and pseudoplastic characteristics make attractive using systems for stabilization. Because of pseudoplastic characteristics, that are inherent to guar gum, the solutions have fluidity and at the same time stay on salads. Low concentrations of guar gum provide high viscosity of sauces at acidic and neutral pH values. Viscosity of solutions is also stable to temperature changes and withstands different long-term storage conditions. Guar gum may be used for partial replacement of starch, stability improvement and adding a feeling of fullness in the mouth. It is established that growth of concentration of guar gum in an aqueous solution causes gradual increase of the flow index. It should also be mentioned thatflow index values are lower than one for all the concentrations, it is typical for pseudoplastic solutions.
Rheological indexes of sauces using okara in canned meat
(2018) Strashynskyi, Igor; Pasichnyi, Vasyl; Bakhmach, Volodymyr; Grabarovskyi, Andriy
Sauce is an additional ingredient of food that has a characteristic stiff consistency used in the preparation of dishes or is served to the finished food to improve its taste and aroma.
Study on antioxidants extraction from oak bark and their use for oxidation stability of sunflower oil
(2021) Demydova, Anastasiia; Nosenko, Tamara; Bakhmach, Volodymyr; Shemanska, Evgenia; Molchenko, Svitlana
Suitable conditions of oak bark polyphenols extraction were developed in this study in order to use them as inhibitors of vegetable oil oxidation. It was shown that polyphenols of oak bark were effective as natural inhibitors of oil oxidation. It had been demonstrated that use of food acids in combination with a water-alcohol solvent and microwave field were effective for the enhancing of the extraction process of oak bark. The method of creation of the stable fat and hydrophilic antioxidants containing system was developed
Xanthan gum using in the mayonnaise technology producing
(2013) Bakhmach, Volodymyr; Babenko, Valeriy; Beletsky, Dmitriy
Low levels of xanthan gum provide high viscosity in mayonnaise at acid and neutral pH. Viscosity is also stabile to temperature changes and due to this provides long-term storage. Xanthan gum can be used to partially replace starch to improve heat stability and give a cleaner, less pasty mouthfeel. Typically xanthan is used at a concentration of 0.2±0.4%.