Перегляд за Автор "Holikova, Tatiana"

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Analysis of hotels with cinema
(2015) Pisarieva, Olena; Holikova, Tatiana
The film industry in Ukraine and all over the world develops more and more, so amount of movie theaters increase. Hospitality industry also does not stand still. The hotels start to open cinemas where visitors can not only watch the movie, but if necessary to hold a conference or any other event. Paper presents some hotels with cinemas.
Applying of enzymatic additive as improver of macaroni products from wheat flour
(2009) Voloshchuk, Galina; Kirieieva, Catherine; Yurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
The influence of xylanase enzymatic additive with complex gemicellulase and lipolytic activity to the quality of macaroni products from wheat flour has been researched. The structural and mechanical characteristics of macaroni dough, friability, speed of pressing and capacity of press as well as speed of drying have been investigated. Recommended dosage of additive is 0,001 % to the flour weight.
Creating of healthy cinema bar
(2015) Pisarieva, Olena; Holikova, Tatiana
The main visitors of the cinema there are teenagers, young couples (often in the evening and night seances) and parents with children (particularly in the morning and afternoon seances). These categories of viewers are the most active consumers of fast food, and it is on their tastes are aimed cinema bars.
Effect of gums influence on the quality of bread made with flour of poor technological properties
(2011) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana
The addition of herbal origin in quantity of 0,25 – 0,5 % to the weight of flour increase structure of bread pores, elasticity of bread and volume. Tara gum has best positive impact to the bread quality. In case of poor flour with strong gluten bread with gums exerted best quality.
Effect of plant protein isolates on the structural – mechanical properties of wheat dough
(2017) Makhynko, Valeriy; Drobot, Vira; Holikova, Tatiana
The results of using isolates of soya, pea and rice flour as well as of dry wheat gluten in the making of bread dough have been presented. Taking into account the high water absorption capacity of these products, effect of the protein isolates on the structural-mechanical properties of the dough has been investigated. On the basis of farinogram curves the additional quantity of water needed to obtain proper structure of dough made from all types of raw materials has been determined. A formula of calculation the additional quantity of water has been proposed. It proves that most quantity of water is needed for dough with isolate of soya protein – 2.3 g per 1 g of added isolate. Isolate of pea protein needs additionally 1.5 g of water, dry wheat gluten – 1.3 g, and isolate of rice protein – 0.9 g of water. The proposed calculation has been checked for mixes with different proportion of raw materials and its effectiveness has been proven. The calculation method was used to determine the additional quantity of water required to obtain wheat dough with necessary structural and mechanical properties.
Effect of structure forming additives on the of water bond forms in gluten-free macaroni dough made from corn flour
(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana
The water bond forms in dough for gluten-free macaroni products made from corn fine meal flour with addition of different structure forming additives - xanthan, carboximethylcellulose (CMC), gelatin and dry egg white - have been investigated. Research shows that speed of drying of macaroni products made from corn flour with xanthan, gelatin and dry egg white (till first critical moisture (W1 cr)) is higher that contribute to apply harder drying regimes in first period. W1 cr for corn macaroni samples is 28.70-23.40 % that is less than in the wheat products.
Improvement of the egg macaroni products quality
(2013) Holikova, Tatiana; Yurchak, Vera; Voloshchuk, Galina; Kokhan, Olena M.
This work focused on the use of additives Noopazym in the production of egg macaroni products for improving their quality.
Research of functional properties of macaroni products enrichrd with berries raw material
(2015) Voloshchuk, Galina; Holikova, Tatiana
The paper deals with functional properties of macaroni products enriched with berries raw materials – powders of wild ash, whortberry and strawberry puree. The effect of berry raw materials to the quality of macaroni products as well as nutritional value has been presented. Such macaroni have new colors – succinic, violet, – bettering structure and lower quantity of dry substances in cooking water. Addition of berry raw material to the recipe of macaroni promotes enriching of it with cellulose, pectin, especially mineral matters, vitamins and organic acids. It has been proven that macaroni products enriched with berry raw material have radioprotective properties that appear in definite decreasing of Cs-137 accumulating in organism.
Research of gums influence on water state in macaroni dough
(2009) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Voloshchuk, Galina
Досліджено вплив камедей рослинного походження на форми зв’язку вологи в макаронному тісті, процеси сорбції-десорбції та кінетику сушіння макаронних виробів. Встановлено, що камедь рожкового дерева призводить до збільшення швидкості видалення вологи та швидкості сушіння. Досліджувані камеді сприяють зниженню вмісту адсорбційно зв’язаної вологи в макаронних виробах.The influence of herbal origin gums to the forms of water bonds, processes of sorbtion-desorbtion as well as kinetics of water deleting has been researched. It has been installed that adding of locust been gum effects increasing of water deleting and speed of drying. Researched additives decrease the content of absorbed water in macaroni products.
Research on technological properties of potato cellulose for bread production
(2016) Silchuk, Tatiana; Nazar, Mariana; Holikova, Tatiana
The problem of deficiency of food fibers in food rations leads to the necessity of searching new sources of ballast compounds. One of the perspective ways of solving this problem is the use of potato cellulose to fortify by food fibers daily used products such as bread and bakery products. Potato cellulose is a high dispersive and contains a high amount of food fibers. Water absorption of potato cellulose has been investigated as well as its effect on the quality of dough and bread. Potato cellulose has water absorption between 1.5 … 2 times higher than in wheat bran thus giving the possibility of making ready products of proper quality. The effect of food cellulose addition to the gluten content in dough has been presented. The expediency of potato cellulose used to enrich ready bread products has been proven.
Study of the mechanism of the retarding effect by using natural gums
(2013) Palyvoda, Svetlana; Yurchak, Vera; Holikova, Tatiana; Fomenko, Venіamіn
The mechanism of natural gums' effect on the preservation of bread freshness has been studied. The stage of bread staleness was estimated from the deformation of bread’s crumb. Hydrophilicity and texture of bread crumb were also considered. The mechanism of gum’s effect on the process of bread staling was studied by determining the respective change in the state of flour starch crystal structure, which was assessed by qualitative Roentgen phase analysis and the change of bread matter moisture bonds with the addition of gums, which was determined by the method of differential thermal analysis. As the result of the research, it was found that addition of natural gums accommodates bread shelf-life extension by means of crumb texture change, as well as the effect on bread biopolymer moisture bonds
The impact of gum additives on the process of dough forming and quality of macaroni products
(2008) Yurchak, Vera; Palyvoda, Svetlana; Holikova, Tatiana
This paper deals with the impact of natural gums introduction upon the dough kneading, forming, and, as a result, upon the quality of macaroni products. The best bettering effect has been observed at the addition of guar gum and locust bean gum. The best characteristics of macaroni products were observed at the dosage of gums of 0,15 % to the mass of flour and included the following: the bettering of surface quality, strength and cooking properties of macaroni products.
The refinement of technology of macaroni products enriched with whortleberry
(2016) Holikova, Tatiana; Babich, Oksana
The quality of macaroni products with addition of 5 – 10 % whortleberry powder to the weight of flour have got violet color, improved cooking properties. The increasing of whortleberry dosage till 15 % effects more acidity of macaroni and lower durability on 30 %. Whortleberry powder causes decreasing of gluten content and its hydration. And gluten has got more elastic properties. Components of whortleberry effect dehydration of macaroni dough and prevent biopolymers wheat flour to form a dough. Whortleberry powder encourages forming of small friability dough that fasten pressing of products. By means of Box-Wilson method the optimal technological parameters have been determined, such as dosage of whortleberry powder – 4 % to the weight of flour, temperature of water for the dough kneading – 37.
The researching of technological parameters of pasta producing with quality improver
(2006) Yurchak, Vera; Holikova, Tatiana; Verbiy, Victor
The researching of enzymatic additive “Noopazyme” as improver in producing the pasta from baking flour that is topical today is presented in papers. The influence of “Noopazyme” on the technological processes of dough kneading and forming of products is installed. It gives the possibility to prove and regulate the technological parameters of pasta producing depending on quality of raw and applying equipment.
Thermal springs of transcarpathia
(2015) Karpchuk, Valeria; Holikova, Tatiana
Thermal water (from the greek Thérme - fever, heat) is a ground water with temperature of 20°C and higher. Medical properties of thermal water used since the time of the Roman Empire, as a large number of public baths placed on such sources. And much earlier, before scientists began studying composition of thermal water, it was observed that the specific source of water helps in the treatment of certain diseases.
Using of Marinades in Cooking Technologies of Main-Course Dishes
(2014) Tatsenko, Olexiy; Holikova, Tatiana; Smirnova, Elizabeth
The objective of this study is to investigate technological properties of grilled meat stakes. The thermal losses and duration of cooking to the readiness of beef, pork, mutton and veal stakes have been evaluated. The impact of vinegar- and oil-based marinades on this process has been studied. The recipe of marinade with kefir and kiwi fruit has been proposed. Kiwi contains food organic acid that leads to softening of meat and kefir is probiotic product that increases the food value of ready meal. It has been founded that such a marinade has the highest degree of absorption by the product. The caloric value of ready-made dishes has been calculated. Recommendations on further using of marinades in the sphere of restaurant business have been offered.
Water bond forms in the dough and sorbtion properties of gluten-free macaroni products made from corn flour
(2017) Rozhno, Oleksandr; Yurchak, Vera; Holikova, Tatiana
Authors have developed macaroni products made from fine meal corn flour with usage of structure forming additives of different nature and without them. The correlation of water of different bond forms in macaroni dough with different structural forming additives and without them has been investigated. Results show that water of macro and microcapillaries is prevalent in the corn dough – 39.40 - 54.69 % of overall amount of water. Osmotically bound water amounts 18.75 – 28.04 %, adsorbically bound water -18.49 – 23.13 % of overall amount of water. Absorbtion capability of the macaroni products and amount of adsorbed water have been determined. The micropore structure of these samples was characterized. The correlation between structure of macaroni products, both amount of adsorbed moisture and energy of sorption were proven. The amount of monomolecular layer’s moisture for gluten-free corn macaroni products is significantly higher – in 1.2 – 1.5 times – when compared to the wheat macaroni products. Due to this corn samples obtain higher energy of moisture sorption. The correlation between structural characteristics of the macaroni samples and its quality was shown.