Перегляд за Автор "Galenko, Oleg"

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Citrates of mineral substances in the technological process of manufacturing bakery products
(2021) Shevchenko, Anastasiia; Galenko, Oleg
The study of the complex effect of sugar substitute — fructose and citrates of calcium, magnesium, zinc, iron, both individually and in a mixture, on the manufacturing process of bakery products and the properties of semi-finished and finished products was provided. The course of the processes in the dough was characterized by the kinetics of sugars during the maturation of the dough, the properties of the water-flour suspension using amylograph, the springy-elastic properties of the dough were studied using farinograph.
Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour
(2022) Litvynchuk (Vorontsova), Svitlana; Galenko, Oleg; Cavicchi, Alessio; Ceccanti, Costanza; Mignani, Chiara; Guidi, Lucia; Shevchenko, Anastasiia
Pumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid pro-file. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body.
Efficiency of using the animal protein complex in the technology of cooked sausage
(2019) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg; Vovk, Larysa
The research is dedicated to the development of recipes of cooked sausages and their diversification through including in the recipes poultry meat, and by-products of processing meat and milk. The meat products most affordable and popular with the Ukrainian people are selected for the study: cooked sausages and poultry meat wieners. The main components of the recipes are: red poultry meat, mechanically deboned poultry meat, medium-fat pork. In the recipes of the products developed, 10 % of the basic raw material was replaced with a hydrated protein-carbohydrate-mineral supplement. According to physico-chemical indicators, the protein-carbohydrate-mineral supplement in the technology of cooked sausage products allows us to get ready-made products with excellent quality parameters. It has been established that adding proteincarbohydrate-mineral supplement to the formulation significantly effects on the physico-chemical, functional, and technological parameters and biological value of meat products. The experimental data obtained show that the moisture content of the fresh stuffing for the sausages Kuryacha and the wieners Videnski is by 0.9 and 1.7%, respectively, higher than that in the control samples. The water-binding power in the fresh stuffing of the control samples is by 5% lower than in the test samples. In the finished product, the moisture-holding capacity is higher in the test samples (by 5.9% in the sausages Kuryacha, by 3.8% in the wieners Videnski). The study has shown that the amino acid score difference coefficient (AASDC) in the control sample of cooked sausage was by 11.2% higher than in the sample of the cooked sausage Kuryacha. In the control sausages, it was 13.0% higher than in the Videnski wieners. The developed cooked sausage products with the proteincarbohydrate-mineral supplement can be introduced into production as functional products with improved biological value. Дослідження присвячено розробці рецептур варених ковбасних виробів та розширенню їхнього асортименту за рахунок використання у рецептурах м’яса птиці та вторинних продуктів переробки м’ясної та молочної галузей. Для досліджень обрано найбільш популярні серед населення України та доступні по ціні м’ясні продукти: варені ковбаси і сосиски із м’яса птиці. Основні складові рецептур: червоне м’ясо птиці, м’ясо птиці механічного обвалювання, свинина напівжирна. У рецептурах розроблених продуктів замінювали 10 % основної сировини гідратованою білково-вуглеводно-мінеральною добавкою. За фізико-хімічними показниками встановлено, що білково-вуглеводно-мінеральна добавка в технології варених ковбасних виробів дозволяє отримувати готові продукти з відмінними показниками якості. Встановлено, що додавання білково-вуглеводно-мінеральної добавки до рецептур суттєво впливало на фізико-хімічні, функціонально-технологічні показники та біологічну цінність м’ясних продуктів. Отримані експериментальні дані показують, що вміст вологи в сирому фарші ковбаси «Курячої» і сосисок «Віденських» на 0.9 і 1.7% відповідно вище, ніж в контрольних зразках. Вологозв’язувальна здатність в сирому фарші контрольних зразків на 5% менша, ніж у дослідних зразках. У готовому продукті вологоутримувальна здатність вище в дослідних зразках (ковбаса «Куряча» на 5.9%, сосиски «Віденські» на 3.8%). Проведені дослідження показали, що коефіцієнт різниці амінокислотного скору (КРАС) в контрольному зразку вареної ковбаси на 11.2% більший ніж в зразку вареної ковбаси «Куряча», в сосисках контролю на 13.0% більше ніж сосисок «Віденських». Розроблені варені ковбасні вироби з білково-вуглеводно-мінеральною добавкою можуть бути впроваджені у виробництво як функціональні вироби з покращеною біологічною цінністю.
Gerodietic meat products technology
(2019) Galenko, Oleg
The results of previous physicochemical and organoleptic investigations showed that bone paste can be used in the food industry. The investigation of the microstructure of sausage meat and finished boiled sausages produced using model receipts, shows that addition more than 15% of utritional supplement to the content of the product results in powdery structure of finished sausages. It is proved that the optimal amount of the bone paste in finished product is 10%. Результати попередніх фізико-хімічних та органолептичних досліджень показали, що кісткова паста може використовуватися в харчовій промисловості. Дослідження мікроструктури ковбасного м’яса та готових варених ковбас, виготовлених із використанням модельних рецептур, показує, що додавання понад 15% введених добавок до вмісту продукту призводить до порошкоподібної структури готових ковбас. Доведено, що оптимальна кількість пасти в готовому продукті становить 10%.
Gerodietic meat products technology enriched with calcium and phosphorus
(2011) Peshuk, Ludmila; Budnyk, Nina; Galenko, Oleg
The latest designs of national and foreign gerodietic products were analyzed. Developed a technology of sausage products with bone paste. Examined a microstructure of model sausage meat with different content of bone paste. Determined the optimal share of bone paste in sausages.
Gerodietіс meat products technoljgy enriched with calcium
(2014) Peshuk, Ludmila; Galenko, Oleg; Korshnivska, О.
This paper presented a method of enrichment of boiled sausages calcium and calcium-additive role in the development Gerontologic diet of meat products.
Herodietic products from chicken meat
(2020) Galenko, Oleg; Holovachko, Valerii
At the Department of technology of meat and meat products, a group of pasty products with extended shelf life for herodietic nutrition of high biological value is being developed. The finished product allows to expand the range of domestic herodietic products, to enrich the daily diet with useful nutrients and dietary fiber that meet the physiological needs of the body and contribute to the preservation of health, efficiency and active creative longevity of man. На кафедрі технології м'яса і м'ясних продуктів розробляється група пастоподібних продуктів з подовженим терміном зберігання для героїдичного харчування з високою біологічною цінністю. Готовий продукт дозволяє розширити асортимент вітчизняних героїдичних продуктів, збагатити щоденний раціон корисними поживними речовини та харчовими волокнами, які відповідають фізіологічним потребам організму та сприяють збереженню здоров’я, працездатності та активного творчого довголіття людини.
Impact of washing solutions on chemical composition and physicochemical properties of surimi-like mechanically deboned turkey meat
(2020) Galenko, Oleg; Schuler, Svitlana; Bezpalko, Vadym; Ostap Gasyuk
The impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8). Inorganic phosphoric acid was found to be the strongest ionization constants, with tartaric, then citric, malic, lactic and succinic acids. In washed samples found that moisture content at the end of the study was 87.6%–92.7%, fat 1.04%–3.2%, protein 17.4–18.2%, ash 0.079–0.086%. The number of washing significantly influenced the increase in moisture content and the reduction of fat content. The moisture content increased from 65.0% (P <0.05) for unwashed masses to 69.3–74.1% after the second washing and to 76.2–79.7% after the third washing. Obtained surimi-like material may have a moisture content in the range of 73 to 80%, but 78% moisture content is technologically the best. During the experimental studies of turkey MDM it was found that the best indicators were achieved for minced meat washed with 0.3% succinic acid at ambient temperature of 15°C, 1:4 ratio of turkey MDM to acid solution, 20 min mixing time and 20 min centrifugation. Surimi-like material washed with succinic acid had higher pH and moisture retention capacity, and showed better colour changes than unwashed turkey MDM and other surimi-like materials. This study demonstrates that succinic acid solution provides the achievement of desired surimi-like material with the best technological quality and low fat content.
Implementing of technologies of meat products for special nutrion
(2017) Haranovska, Viktoriya; Galenko, Oleg
The aging process is accompanied by changes in the body that affect the processes of perception and digestion, as well as the physiological needs for nutrients and energy. These changes include: reduction of taste and smell; changes in the dental arcade (loss of teeth and dentures substandard); inflammation of the oral mucosa; reduced secretion of saliva; dry mouth and decreased taste sensation caused by drugs; reduced secretion of hydrochloric acid in the stomach, affecting the absorption of calcium, vitamin B12; decrease in kidney function that affects the excretion of drugs and maintaining normal water-salt metabolism and others.
Improving the technology o f cooked sausages using protein-mineralhydrocarbon additive
(2018) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg
Studies have been conducted to determine the effect of adding chitosan to a malted meat product with mechanically separated poultry meat. Chitosan when interacting with any animal protein increases the moisture content of the finished product 10-15%. Boiled sausage with mechanically separated poultry meat and protein-mineral-hydrocarbon additives has a well balanced composition, it has high consumer properties and can be attributed to complete nutrition by content of essential amino acids.
Increasing the nutrition of meat products using non-traditional raw materials
(Galenko, O. Increasing the nutrition of meat products using non-traditional raw materials / O. Galenko, О. Gasyk // Наукові здобутки молоді - вирішенню проблем харчування людства у XXI столітті : матеріали 86-ї Міжнародної наукової конференції молодих учених, аспірантів і студентів, 2–3 квітня 2020 р. – Київ : НУХТ, 2020. – Ч. 1. – С. 269., 2020) Galenko, Oleg; Gasyk, Ostap
Quinoa grains contain the amino acid lysine, which promotes better absorption of calcium, faster healing of damaged tissues, improving the process of growth and bone formation. Therefore, this product is especially recommended for children and people who are prone to many injuries, such as athletes. This same amino acid increases the health of nails and hair. The large amount of fiber in this cereal helps to excrete cholesterol and toxins, which makes quinoa extremely useful for people suffering from heart disease, hypertension, diabetes and being overweight. Regular consumption lowers blood sugar and prevents the development of cardiovascular disease. It is also worth noting that tryptophan in the composition of quinoa promotes the production of the joy hormone - serotonin. Зерна кіноа містять амінокислоту лізин, яка сприяє кращому засвоєнню кальцію, швидшому загоєнню пошкоджених тканин, поліпшенню процесу росту і формування кісток. Тому цей продукт особливо рекомендується дітям та людям, які схильні до багатьох травм, наприклад спортсменам. Ця сама амінокислота покращує здоров’я нігтів і волосся. Велика кількість клітковини в цій крупі сприяє виведенню холестерину та токсинів, що робить її надзвичайно корисною людям, які страждають на серцеві захворювання, гіпертонію, діабет та мають надмірну вагу. Регулярне споживання знижує рівень цукру в крові і запобігає розвитку серцево-судинних захворювань. Варто також зазначити, що триптофан у складі кіноа сприяє виробленню гормону радості - серотоніну.
Influence of thermal processing by steam convector of the pickled game meat
(2018) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg; Budnyk, Nina
The aim of researches was a rationale of possibility of the use of different methods of thermal processing in technology of the pickled ready-to-cook foods from wild game meat and determination of its optimal regimes. It is set that on physical and chemical indexes meat of wild animals doesn't yields to meat of agricultural animals - pork and beef, but prevail in content of albumen on 2,9-6,8%. It's proven on that amino acid composition of meat of wild wild boar does not yield to pork, and by such amino acids, as a valine, isoleucine, leucine, threonine and tryptophane considerably prevails it. Also it prevails pork by the total amount of irreplaceable and replaceable amino acids on 2,45 and 0,81 g/100 g of protein accordingly, and its albuminous quality index is higher on 0,35 g/100 g. The comparative estimation of influence of different methods of thermal treatment on the output of barbecue educed advantages of the use of steam convector and microwave owen compared with traditional frying and steaming. Decline of losses of content of moisture in the finished product on 23% after processing in steam convector serves as reason of increase of output of barbecue. Preparations of foods in steam convector were carried out due to the convection of hot air which was created by heating of electric tubular heaters or gas. Permanent circulation of hot air provided the even baking of foods in stoves and speed of their preparation. In steam convector sprayer system of moistening is set, that is why humidity of air was in a working chamber was regulated.
Investigation of Nutrients Properties of Meat Pastes Using Vegetative Raw Materials
(2018) Moskaluyk, Oksana; Hashchuk, Oleksandra; Peshuk, Ludmila; Sineok, Liudmyla; Galenko, Oleg
У статті наведено результати досліджень жирнокислотного складу, перетравлюваності в умовах in vitro та медикобіолгічні дослідження на ефективність та безпечність розроблених паштетів. Аналіз результатів досліджень свідчить, про нутрієнтну адекватність розроблених паштетів з використанням грибної сировини та фітокомплексу пророщених зерен злакових культур оздоровчо-профілактичного харчуванню. The article presents the results of studies of fatty acid composition, in vitro digestion and medical-biological studies on the effectiveness and safety of developed pates. The analysis of research results testifies to the innate adequacy of developed pates with the use of fungal raw materials and phytocomplex of sprouted grains of cereals for health and preventive nutrition.
Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol
(2018) Melnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, Ludmila
The content of tocopherol isomers and their activity in oils with different depth of refining-by pressing up unrefined and refined deodorized. It is shown that the isomeric composition of tocopherols influence on the rate and kinetics of elongation, and termination of radical chain oxidation. The relationship between the fatty acid composition of the oil, in particular the content of unsaturated fatty acids, the flow rate of peroxidation reactions and content of oxidation inhibitors. It is shown that a critical factor when braking oxidation reactions is the inhibitory effect of tocopherol, namely its greatest when the total content of a-isomer content.
Meat pies with superfoods linen flour
(2020) Galenko, Oleg; Golovachko, Valery
Today there is only one plant, 100 g of which is enough to provide a person with full nutrition for the whole day. These are flax seeds. That is why flax seeds and its beneficial properties are so widely used in medicine - in both traditional and folk.
Meat products for obese people
(2019) Galenko, Oleg
According to the content of essential amino acids ham meat guinea fowl close to egg protein, and according to the content of of amino acids as valine, isoleucine, leucine, lysine, alanine, arginine, aspartic acid, glycine, glutamic acid, tyrosine surpasses it. This indicates that the cooked ham and smoked guinea fowl meat have well balanced amino acid composition, it is characterized by high biological value and can be attributed to high-grade food for the content of essential amino acids. За вмістом незамінних амінокислот шинка м'ясо цесарок близьке до яєчного білка, і за вмістом амінокислот, таких як валін, ізолейцин, лейцин, лізин, аланін, аргінін, аспарагінова кислота, гліцин, глутамінова кислота, тирозин перевершує її. Це свідчить про те, що варена і копчене м'ясо цесарок має добре збалансований амінокислотний склад, воно характеризується високою біологічною цінністю і може бути віднесене до повноцінної їжі за вмістом незамінних амінокислот.
Meat products for people with intensive physical on example of climbers
(2017) Bohun, Vladimir; Galenko, Oleg
As a result of researches and experiments two recipes of meat product in a paste form with using protein aceous raw material was developed and patented: in one we used chicken meat, in the other - meat of turkey. We have also used antioxidants like parsley leaves, rosemary extract and chopped dogrose. When using these ingredients a significant increase in digestibility and organoleptic characteristics of the product was achieved by reducing the proportion of fat and increasing the share of raw meat in the recipe
Microscopic examination of chops with content of lentil flour
(2019) Simponova, Irina; Peshuk, Ludmila; Galenko, Oleg
Lentil sprouting provides a reduction in the negative effects of oligosaccharides and highpolymer protein structures on the digestion and assimilation of the product. The germination time is from 72 to 88 hours. During the histological studies, it was established that the amount of meat in the experimental samples of truncated semifinished products (cjops) is not less than 50%. The ingredients of the recipe are evenly mixed, the lentil flour of germinated has the form of filament of purple-colored cells, pepper and onion seeds are painted in brown color. Пророщена сочевиця забезпечує зменшення негативного впливу олігосахаридів та високополімерних білкових структур на перетравлення та засвоєння продукту. Час проростання становить від 72 до 88 годин. Під час гістологічних досліджень було встановлено, що кількість м’яса в експериментальних зразках посічених напівфабрикатів становить не менше 50 %. Інгредієнти рецептури рівномірно змішані, пророщене сочевичне борошно має форму нитки фіолетових клітин, насіння перцю та цибулі пофарбовані в коричневий колір.
Mеat products for nutrition of people with the overweight of body – pandemia pf XXI centure
(2016) Peshuk, Ludmila; Galenko, Oleg; Androsova, Anastasia; Bohun, Vladimir
A basic task in solving a problem of overweight is development of such special foods which would give an opportunity to the people with the overweight of body to bring down body weight, consuming that or other product. Such effect can be attained by adding or changing a certain component in compounding by other one with high functional properties.
Promising domestic raw materials for use in meat products
(2021) Galenko, Oleg; Shapovalov, Vladyslav
A promising raw material for the production of meat products is hemp seeds - one of the best sources of easily digestible vegetable protein; phytonutrients that maintain the normal condition of tissues, blood vessels, skin cells and internal organs; polyunsaturated fatty acids; vitamins A, D and E and group B, calcium, sodium, iron and dietary fiber. Перспективною сировиною для виробництва м’ясних продуктів є насіння конопель – одне з найкращих джерел легкозасвоюваного рослинного білка; фітонциди, що підтримують нормальний стан тканин, судин, клітин шкіри та внутрішніх органів; поліненасичені жирні кислоти; вітаміни A, D і E і групи B, кальцій, натрій, залізо і харчові волокна.