Перегляд за Автор "Litvynchuk (Vorontsova), Svitlana"

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A new method of analysis of granulated hops
(2013) Litvynchuk (Vorontsova), Svitlana; Nosenko, Volodymyr; Meletyev, Anatoly; Hutsalo, Inna
The diffuse reflectance spectra of hops were investigated in order to create a rapid method of assessing the quality of granulated hops with simultaneous determination of key indicators (without the use of chemicals and prolonged dry). Researches have been conducted on the infrared analyzer "Infrapid-61" in the wavelength range 1,33-2,37 microns.
Analysis of diffuse reflectance spectra of powdered milk and their relationship to technological parameters
(2014) Belinska, Kristina; Falendysh, Natalia; Nosenko, Volodymyr; Litvynchuk (Vorontsova), Svitlana
In order to improve products for baby food a research of animal milk has been conducted. The study of diffuse reflectance spectra of various food products makes it possible to determine the different physical and chemical characteristics. It was found that these studies allow to analyze the composition of products, and to identify similarities and differences in the samples.
Analysis of near infrared reflectance spectrum of rape seed with different content of erucic acid
(2013) Nosenko, Tamara; Hutsalo, Inna; Nosenko, Volodymyr; Levchuk, Irina; Litvynchuk (Vorontsova), Svitlana
The objective of this study was to analyze of reflectance spectrum in near-infrared region of rapeseed with different erucic acid content and to choose the most informative wavelength for development of calibration equation. Near–infrared reflectance spectra at 1330-2370 nm were measured for rape seed with high and low erucic acid content. The fatty acid composition of seed oil were determined by gas-liquid chromatography. We have detected difference in absorbance level between low and high erucic acid seed in the range of 1700-1860 and 1930-2370 nm. The first derivative of reflectance spectra were analyzed and wavelength set are proposing for development of calibration equation of erucic acid content in rape seed. Our data could be used for determination of erucic acid content in rape seed by near–infrared reflectance spectroscopy.
Beer enrichment with biologically active hop compounds
(2018) Protsenko, Lidia; Rudyk, Ruslan; Hryniuk, Tetiana; Vlasenko, Aliona; Protsenko, Alona; Litvynchuk (Vorontsova), Svitlana; Ovadenko, Olena
Combined use of the Slavyanka hop variety and the Ruslan and Xantha hops in the suggested ratio enriches the drink with biologically active hop compounds, thus improving its functionality.
Changes and redistribution of structural groups in dough and bread with pumpkin cellulose and phospholipids
(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), Svitlana
Wheat flour, pumpkin cellulose and lecithin have different chemical compositions, so this will affect the change in the basic structural units of dough and bread with these components in the recipe. Changes and redistribution of structural groups were analyzed after kneading the dough, after 3.5 hours of its fermentation and in finished bread. The spectra of the dough of the control sample and with the replacement of 7% of wheat flour with pumpkin cellulose after kneading practically coincide, although the spectrum of the sample with added raw materials is slightly lower. This is explained by the fact that the biopolymers of the raw materials have not yet interacted, as little time has passed for this. During fermentation, a process of proteolysis occurs in the dough, the course of which can be observed by the extremum at a wavelength of 1770 nm. The spectral index of the control sample after fermentation was higher than the spectral index of the sample with replacement, indicating that the dietary fiber of the pumpkin cellulose retards the development of the gluten framework. In addition, pumpkin cellulose does not contain gluten proteins in its composition, which leads to a decrease in their amount in the dough with this raw material.
Changes and redistribution of structural groups in dough and bread with rice flour and phospholipids
(2023) Shevchenko, Anastasiia; Drobot, Vira; Litvynchuk (Vorontsova), Svitlana
In recent years, considerable attention has been paid to the problem of rapid growth of diseases of the gastrointestinal tract, such as inflammatory bowel disease. For the prevention of these diseases, the determining factor is nutrition and diet therapy. In the diet of patients with inflammatory bowel disease, it is necessary to reduce the use of fiber while increasing the use of phospholipids. Replacing part of the wheat flour with rice flour affects the redistribution of hydroxyl O-H groups and amino groups N-H in dough and bread, which, against the background of the deterioration of gluten quality, contributes to the increase of water-soluble substances and easier assimilation of products.
Changes in structural groups in dough and bread from wheat flour with the addition of rice flour
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
Bakery industry is developing rapidly, being one of the main branches in the food industry, the range of products is increasing, and technologies are being improved. Traditionally, in the technology of bakery products, wheat flour is used as a main raw material with gluten content, which is able to form the gluten framework of products. However, other types of flour are also used, in particular rice flour. Швидкими темпами розвивається хлібопекарська промисловість, яка є однією з основних галузей харчової промисловості, збільшується асортимент продукції, удосконалюються технології. Традиційно в технології хлібобулочних виробів в якості основної сировини використовують пшеничне борошно з вмістом клейковини, яка здатна утворювати клейковину каркаса виробів. Однак використовуються і інші види борошна, зокрема рисове.
Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira
Unfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw material.
Conductivity of the junction: d-wave pairing superconductive graphene — normal graphene with different Fermi velocity
(2018) Korol, Anatoliy; Medved, Nataliya; Vyshniak, Volodymyr; Litvynchuk (Vorontsova), Svitlana
In recent years, much attention has been paid to the study of graphene and various graphene-based structures. This is due to non-trivial properties of graphene, such as a linear dispersion law for the quasi-particles, whose behavior at low energies is described by an equation similar to the DiracWeyl one, unusual quantum Hall effect, the property of chirality, the Klein tunneling, high mobility, ballistic transport etc. [1, 2]. It should also be borne in mind that graphene is a promising material in modern electronics in terms of replacing the silicon technology, the development of which has reached its limit, for the graphene one. One of the priority directions is to study the various possibilities of controlling the energy spectrum of the graphene-based structures.
Conformational changes in dough and bread from wheat flour with the addition of oat bran in combination with phospholipids
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira
The purpose of the research was to determine the influence of oat bran in combination with sunflower lecithin on conformational changes in the structure of dough semi-finished products and bread made from wheat flour. After kneading the dough, no conformational changes were observed, and during the fermentation process, they deepened with an increase in the percentage of replacement of wheat flour with oat bran. The spectra of bread had a lower reflectance than the dough samples both after kneading and during fermentation. The protein of such bread is more fully used for anabolic needs by the body. The biological value of bread with oat bran is higher, which makes them a promising raw material not only from the point of view of enriching bakery products with valuable nutrients, but also of a higher degree of their digestibility
Conformational changes in dough with pumpkin protein concentrate for wheat flour bakery products
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
The range of food products, in particular bakery products, is represented mostly by traditional types with a rather low nutritional and biological value. The solution to this problem can be the inclusion in the formulation of such products of sources of complete proteins, such as pumpkin protein concentrate, which, in combination with the lipid component, will be useful for people with diseases of the gastrointestinal tract, such as irritable bowel syndrome. The reflection spectra of wheat flour and pumpkin protein concentrate showed slight differences. The spectrum of wheat flour had a higher reflection intensity. Samples of dough after fermentation had a lower reflectance along the entire length of the spectrum than raw materials and dough after kneading. The infrared spectra of the bread samples were compared to the corresponding dough samples after fermentation. A characteristic extremum characterizing the amino acid composition was observed at a wavelength of 2294 nm. Taking into account the mentioned transformations and the ability of pumpkin protein concentrate to significantly increase the biological value of bread, its use in the production technology of wheat bakery products is promising and relevant in order to give bread healthy properties.
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.
Determination of moisture content in sunflower meal by reflection NIR spectroscopy
(2016) Hutsalo, Inna; Litvynchuk (Vorontsova), Svitlana; Nosenko, Tamara; Nosenko, Volodymyr
Thus, it is possible to determine moisture content of sunflower meal using obtained calibration equations and wavelengths mentioned above. The study of reflectance spectra peculiarities makes it possible to more widely use NIR spectroscopy method for rapid determination of fat, protein, moisture and other substances content in oilseeds, in their byproducts and meals (whether it be storage or processing stages).
Determination of raw meat freshness by the express method of n ear-IR spectroscopy
(2017) Volkov, A.; Litvynchuk (Vorontsova), Svitlana; Kovaleva, Svetlana
When raw meat is stored for a long time, many biochemical processes take place inside. As result, new substances, that not typical for fresh meat, are formed. Present of these compounds may be identified by near-IR spectroscopy. If the spectrograph is pre-calibrated, the express method of nondestructive near-IR spectroscopy can be used for objective estimate o f degree o f meat freshness. The use of this method allows to avoid errors in estimation that typical for organoleptic methods.
Energy Spectra of the Graphene-based Fibonacci Superlattice Modulated by the Fermi Velocity Barriers
(2016) Korol, Anatoliy; Litvynchuk (Vorontsova), Svitlana; Baglyuk, Sergey; Isai, Valeriy
The energy spectra of the Weyl-Dirac quasi-electrons for this SL are calculated with the help of the transfer matrix method in the continuum model. The Fibonacci quasi-periodic modulation in graphene superlattices with the velocity barriers can be effectively realized by virtue of a difference in the velocity barrier values.
Features of using hops and CO2-extract in brewing
(2017) Protsenko, Lidia; Litvynchuk (Vorontsova), Svitlana
Aromatic hop with a low alpha-acid content can be used in brewing as a polyphenol additive in combination with a CO2-extract, taking into account the quantitative content and qualitative composition of hop products and adhering to a certain technology of making beer.
Functional properties of rice flour and its effect on conformational changes in the structure of wheat dough and bread
(2022) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana
Situation in food industry in Ukraine and in the world has undergone significant changes during the last decade, especially the last year, which was caused by the military aggression of the russian federation. Diseases, particularly of the gastrointestinal tract, such as inflammatory bowel disease, have developed rapidly. In this regard, it is worth looking for approaches to diet therapy, which involves reducing dietary fiber in the diet. A promising raw material for inclusion in the rec-ipe of bakery products is rice flour. The water absorbing capacity of rice flour was 60% hig her compared to wheat flour. The study of the water holding capacity indicator showed the redistribution in the interaction of flours with water. For rice flour, this indicator increased by 27% compared to wheat flour. Fat absorbing capacity is higher for wheat flour than for rice flour by 7%, the increase in the ability to hold fat was by 35% for rice flour. The advantages of wheat flour over rice flour in terms of the ability to form constant emulsions were shown: the emulsifying ability index of wheat flour was higher by 80% than of rice flour, emulsifying stability — by 210%. The analysis of the spectra of the control sample of dough and the dough samples with 10% and 20% replacement of wheat flour with rice flour showed that the control sample of the dough and sample with 10% and 20% rice flour after kneading have practically the same spectra. The spectra of the dough control sample after 3.5 hours of fermentation and sample with 10% and 20% replacement have lover value of the relative reflection coefficient. But dependence that spectra of control samples are lover persists. Spectra of bread samples regardless of the presence of rice flour overlap but aspire to the spectrum of control sample of the dough after 3.5 hours of fermentation.
Identification of beeswax and its falsification by the method of infrared spectroscopy
(2018) Vyshniak, Volodymyr; Dimitriev, Oleg; Litvynchuk (Vorontsova), Svitlana; Dombrovskiy, Valeriy
Infrared reflection spectra from smooth surfaces of samples (paraffin, ceresin, wax, a mixture of beeswax and ceresin, a mixture of wax paraffin and ceresin, a mixture of wax and paraffin) have a similar structure. There are two clearly expressed maxima at wavelengths of 1510 and 1581 nm. The ratio Rw(1581)/Rw(1510) varies from 1.115 to 1.265. The smallest value corresponds to natural beeswax, and the maximum value is ceresin. After shredding the sample, the infrared spectral diffuse reflections did not undergo significant changes, the most intense spectral maxima did not change its position, but the redistribution of spectral lines by intensity was happened out. There were pronounced differences in the region from 1723 to 2400 nm. The coefficient  for the reflection spectra from the smooth surface was ~ 1.2, and for the reflection spectra from the crushed samples ~ 1.1. The reflection spectra in the region from 1100 to 1350 nm have a clear maximum at a wavelength of 1212.5 nm. IR reflection spectra allowed us to clarify the difference between the natural beeswax and ceresin through the ratio of reflection features at 1510 and 1581 nm: the maximal ratio corresponded to the former, while the smallest one to the latter. The different proportion of bands corresponding to CH2 and CH3 stretching vibrations suggested that hydrocarbon chains of wax molecules are longer than those of paraffin and ceresin studied. It was found that hydrocarbon contaminants in the bee wax are associated with narrowing of the C=O band at ~1736 cm-1. The detected spectral laws will enable the identification of natural beeswax and detect its counterfeit.
Improving technological processes of waffles production using physical methods
(2016) Nosenko, Volodymyr; Litvynchuk (Vorontsova), Svitlana; Dorohovich, Victoriya; Tarasenko, Irina
The proposed physical methods make it is possible to improve processes of pastry cream products manufacturing significantly.
Influence of pumpkin cellulose on conformational transformations in dough and bread from wheat flour
(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, Vira; Shevchenko, Oleksandr
The aim of the present study was to determine the effect of pumpkin cellulose addition to wheat flour on conformational transformations in the structure of dough and bread. The granulometric composition, functional and technological properties, and amino acid composition of pumpkin cellulose were compared with those of premium grade wheat flour. The influence of pumpkin cellulose in combination with phospholipids on conformational transformations in the structure of dough and bread was studied by method of infrared spectroscopy in the range of near-infrared regions. It was found that 96% of the particles of wheat flour of the premium grade passed through a sieve with holes of 132 microns, the remaining 4% – through a sieve with holes of 260 microns. Pumpkin cellulose was much coarser, because all 100% of its particles remained on a sieve (hole size 670 microns). Moisture binding capacity of pumpkin cellulose was 3.6 times higher, and moisture retaining capacity was 2.8 times higher than of wheat flour due to the presence of a significant amount of fibers. The amino acid score of lysine (the limiting amino acid in wheat flour) was 0.44. The amino acid score of methionine (the limiting amino acid in pumpkin cellulose) was 3.16, and the amino acid score of lysine was much higher than in wheat flour 3.49. Partial replacement of wheat flour with pumpkin cellulose (5–15%) increased this indicator for lysine by 6.5–15.2%. It was found that infrared spectra of dough samples after kneading (control sample and sample with the partially flour replacement by pumpkin cellulose) practically overlapped throughout the range of wavelengths. During the fermentation process conformational changes of functional groups occurred intensively as well as changes in structural and mechanical properties. The dough ball of the control sample thinned faster. Shape-retaining ability improved with increasing replacement percentage of wheat flour with pumpkin cellulose. The partial replacement of wheat flour with pumpkin cellulose enhanced the biological value of bread and changed the structural and mechanical properties improving shape-retaining ability of dough but decreasing dimensional stability of bread.