Перегляд за Автор "Koval, Olga"

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Antioxidant characteristics of tea-herbal compositions
(2021) Kuzmin, Oleg; Stukalska (Ivanova), Nataliia; Mykhonik, Larysa; Koval, Olga; Polyovyk, Volodymyr; Berezova, Ganna
Introduction. The aim of the study was to determine the antioxidant capacity of herbal infusions and evaluate the possibility of using them to create herbal tea compositions. Materials and methods.Antioxidant capacity of tea-herbal compositions was determined by redoxmetry and pH-metry; sensory indicators were evaluated by expert method; results of mathematical and statistical processing were assessed by the method of linear Pearson correlation. Results and discussion.The рН for water infusions from raw materials has a value of 2.35 for Hibiscus sabdariffa and 6.55 for Calamintha nepeta. The minimum theoretical value of RP (Ehmin) for plant water infusions was obtained, which has a value from 267.0 mV for Calamintha nepeta to 519.0 mV for Hibiscus sabdariffa. The actual measured RP of infusions (Ehact) was established as 37.0 mV for Daucus carota and 203.0 mV for Hibiscus sabdariffa. Water infusions from vegetable raw materials have the value of regenerative capacity (recovery energy, REinf) in the range from REinf 150.8 mV for Vitis vinifera) to REinf 316.0 mV for Hibiscus sabdariffa. For the restaurant business in the manufacture of beverages are promising water infusions of Hibiscus sabdariffa and Citrus limonum, which received increased antioxidant characteristics REinf 316.0 mV and 298.0 mV, respectively, and positive sensory evaluation. It is proved that the energy of reduction/oxidation of vegetable raw materials (REplant) relative to the solvent – prepared water is in the range of values from 45.8 mV for Vitis vinifera to 211.0 mV for Hibiscus sabdariffa. Based on mathematical and statistical analysis, it was found that physicochemical parameters in the range of values with very high correlation (r 0.9–1.0) includes the following indicators: pH, Ehmin, REinf, REplant. Rational composition of tea-herbal composition was found: Hibiscus sabdariffa, 30 %; Matricaria chamomilla, 20 %; Ilex paraguariensis, 10 %; Rosae fructus, 10 %; Mentha piperita, 10 %; Citrus sinensis, 8 %; Citrus limonum, 7 %; Calendulae flores, 5 %. Conclusions.For the technology of the restaurant industry, the use of tea-herbal compositions from plant materials Hibiscus sabdariffa, Matricaria chamomilla, Ilex paraguariensis, Rosae fructus, Mentha piperita, Citrus sinensis, Citrus limonum, Calendulae flores, which have increased antioxidant characteristics, is proposed.
Phase transitions in food production technologies
(2020) Sokolenko, Anatoly; Shevchenko, Oleksandr; Vasylkivskyi, Kostyantyn; Koval, Olga; Maksymenko, Iryna; Shevchenko, Anastasiia
The paper deals with information about the general state of technologies for the utilization of secondary energy resources and environmental resources.The analysis of isoenthalpy drying processes led to the conclusion that it is expedient to keep the total potential of the vapor-gas mixture in closed circuit, but with the feature that the drying potential of the medium will be renewable.
The influence of rice protein concentrate on the technological process of wheat bread production
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Koval, Olga
Bakery products from wheat flour are low in protein and it is inferior and also absorbed at a low level. To solve this problem sources of complete proteins may be introduced into the formulation of bakery products. But animal proteins can be allergens. An alternative can be concentrates, hydrolysates and isolates of proteins of vegetable origin, particularly, obtained from rice. Microbiological, biochemical and conformational changes in dough and bread from wheat flour were influenced by adding rice protein concentrate. Gas-forming capacity of the dough with rice protein concentrate decreased by 8.3–20.8 % compared to the control sample where there was increase of the dosage. Gas formation occurred less intensively in the dough with rice protein concentrate, because fermentation was delayed due to a decrease in the availability of nutrients. The first peak on the gas formation graph in case of the dough with the addition of 4–8 % rice protein concentrate was seen after 65 minutes, in the control sample it was after 60 minutes. When adding 16 % of the additive, the first peak of gas formation was not clearly defined. The second peak of gas formation for control sample was observed after 150 min and for samples with rice protein concentrate a bit later and it was not clearly defined. Infrared spectra showed that relative reflection coefficient of samples with rice protein concentrate was lower both for dough after kneading and after fermentation. The addition of 4 and 8 % rice protein concentrate did not affect the amount of formed sugars, and the addition of 16 % reduced this indicator by 1.6 %. The amount of fermented sugars decreased by 3.0–7.8 %. So, changes during the technological process of bread-making can be followed due to the obtained results for obtaining bread with high protein content.