Перегляд за Автор "Ivchuk, Nadiya"

Зараз показуємо 1 - 6 з 6

Analysis of gluten-free grain crops
(2023) Pobrusylo, Maryna; Ivchuk, Nadiya; Lukianets, Halyna
Efficiency of using of the mineralized malts composition for the enhancement of food products by micronutrients
(2019) Bashta (Sheremet), Alla; Ivchuk, Nadiya; Bashta, Oleksandr
In the whole world there is a deficit of micronutrients, which leads to the development of various diseases. The purpose of research is to obtain and investigate the composition of malts with high content of deficient micronutrients and enrichment with selected raw materials the rye-wheat bread.The subject of research is malt of cereals (maize and oat), salts of chromium and zinc, mineralized malt, rye-wheat bread enriched with the composition of mineralized malts. X-ray fluorescence analysis was used to determine the mineral composition of grain and malt and stripping voltammetry method to determine the zinc content.The addition of such mineralized raw materials to food products formula will enrich them with biologically active substances, giving them functional properties.
Prospects for sugar confectionery for gerontologic purpose
(2017) Ushchapovskyi, Artem; Ivchuk, Nadiya; Smirnova, Elizabeth
Rationale of fruit and berry raw materials choice to increase the confectionery nutritional value
(2021) Bashta (Sheremet), Alla; Ivchuk, Nadiya; Stetsenko, Natalia; Bashta, Oleksandr
The results showed the suitability of fruit and berry raw materials, including non-traditional wild, involving in the manufacturing of health products. Результати показали доцільність залучення при виробництві продукції оздоровчого спрямування плодово-ягідної сировини в тому числі і нетрадиційної дикорослої.
Use of semi-finished cherry-beet puree in technology of sweet dishes and desserts
(2020) Ushchapovskyi, Artem; Ivchuk, Nadiya
Sweet dishes and desserts are in high demand among consumers. However, these products usually have an unbalanced chemical composition, high caloric content, high fat and carbohydrate content, relatively low protein content and insufficient amount of biologically active substances. The source of natural biologically active substances (BAS) are purees, juices, extracts, decoctions of fruits, vegetables, cultivated and wild berries, medicinal herbs and more. Therefore, the current issue for this type of product is to improve the recipe of the existing range of sweet dishes through the use of natural plant components of high biological value. Thus, the object of research is the technology of health dessert based on semi-finished cherry-beetroot puree and its influence on the structural-mechanical, physico-chemical and organoleptic characteristics of finished products. The work uses standard research methods in accordance with the requirements of regulatory documentation. The study of betanin content is carried out using spectrophotometric method. Antioxidant activity is determined by the bromine coulometric method. Organoleptic and physicochemical indicators of the finished dish are determined in accordance with DSTU 3718:2007 «Sweet foods, jellies, mousses, puddings, milk concentrates». To enrich sweet dishes and desserts in the creation of health and functional foods, it is proposed to use a semi-finished puree, which includes cherry puree and beetroot puree (ratio 2:1). The possibility of improving the organoleptic, physicochemical and structural-mechanical parameters of finished products through the use of a composite combination of semi-finished cherry-beetroot puree and gelatin in the amount of 3 %. The technology of health dessert has been developed, its quality has been studied according to organoleptic and physicochemical parameters, content of biologically active and nutrients. The presence of a significant amount of biologically active substances that have antioxidant properties, provide health and preventive effect of dessert. The developed dessert is recommended for production in restaurants.
Yacón and Scorzonera as functional enrichment of food
(2015) Bashta (Sheremet), Alla; Ivchuk, Nadiya; Bashta, Oleksandr
The aim of this work was to determine the polysaccharides composition such non-traditional plant materials as Salsify and Yacón and enrichment of food with selected raw materials.