Перегляд за Автор "Mukoid, Roman"

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2-furfural content in beer
(2024) Kiriyenko, Serhiy; Mukoid, Roman
During the production of beer, there are defects associated with raw materials, incorrect management of the technological process, which subsequently leads to violations of the biological, physico-chemical and, in fact, organoleptic properties of beer. Therefore, research, detection and elimination of defects in brewing, which are formed as a result of oxidation and aging of beer, are relevant.
Beer ageing
(2024) Kiriyenko, Serhiy; Mukoid, Roman
The problem of long-term storage of beer is becoming increasingly acute for breweries every day. Especially large companies are interested in the shelf life of beer being as long as possible. Today, it is very difficult to impress the consumer with a specific type of beer or an interesting aroma and taste. Small breweries around the world produce thousands of unique varieties, local and world famous. But the original taste of such beer can be felt only by going to the region where it is made.
Features of biodiesel production from waste oils and technical animal fats
(2018) Mushtruk, Mikhailo; Vasyliv, Volodymyr; Mukoid, Roman; Boiko, Petro; Bondar, Nikolai
Waste cooking oil has always been an environment problem in food factories. Converting the feedstock oil into biodiesel will reduce this problem. This project will not only save environment but also cost.
Gluten enteropathy. Gluten-free raw material
(2019) Mukoid, Roman; Koshova, Valentina; Parkhomenko, Anastasia; Yakimenko, Lyudmila
The purpose of the work was to pick up the optimal conditions for the production of high-quality rice malt, as well as further analysis
Gluten enteropathy. Gluten-free raw material
(2019) Mukoid, Roman; Koshova, Valentina; Parkhomenko, Anastasia; Yakimenko, Lyudmila
The purpose of the work was to pick up the optimal conditions for the production of high-quality rice malt, as well as further analysis.
Improving of oat malt technology
(2013) Yemelyanova, Nina; Mukoid, Roman
Also was found that during malting of bare-grained oat content of biologically active substances increases significantly. Thus the content of fats and proteins decreases. Optimal technological parameters of bare-grained oats malting are as follows: temperature with a gradual increase from 14 to 17 °C, humidity 41…42 %, duration 4…4,5 days.
Influence of buckwheat malt on beer properties
(2020) Parkhomenko, Anastasia; Mukoid, Roman
The prospects of using buckwheat malt for the production of low-gluten beer are shown. Gluten is absent in such cereals as buckwheat and rice, and in other cereals the amount of gluten is: corn 80 ppm, barley 151 ppm, wheat 162 ppm. Therefore, for the preparation of low-gluten beer buckwheat malt and barley malt are recommended
Influence of low-gluten grain crops on beer properties
(2020) Koshova, Valentina; Mukoid, Roman; Parkhomenko, Anastasia
Показано перспективи використання гречки та гречаного солоду для виробництва низькоглютенового пива
Influence of water temperature on soaking of buckwheat.
(2016) Koshova, Valentina; Mukoid, Roman; Usach, Andrey
Gluten-free enteropathy is a serious illness. The absence or lack of an enzyme that gluten hydrolyzes can cause this disease. Treatment of this disease requires a strict diet: all foods with gluten should be excluded from the diet. The purpose of this study was to determine the effect of water temperature on the process of soaking buckwheat.
Investigation of the appearance and elimination of pinking coloration in white wines
(2022) Bilko, Marina; Gunko, Sergiy; Babich, Irina; Naumenko, Oksana; Mukoid, Roman; Ischenko, Mykola; Doboniy, Inna; Danylenko, Svetlana; Bovkun, Alla; Stotska, Olena
Investigation of the appear¬ance and elimination of “pinking” phenomenon in white wines is pre¬sented in the paper. Several factors that can cause pinking were ana¬lyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvin¬ylpolypyrrolidone (PVPP) on the elimination of “pinking” was deter¬mined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sor¬bents and flocculants, is an effec¬tive way to eliminate the “pink¬ing” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and floc¬culants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of tech¬nical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” sus¬ceptibility of wine.
Medical and dietary properties of malt extracts
(2013) Mukoid, Roman
Extract polisol made from malt, have a therapeutic dietary properties, thanks to a set of biologically active substances of malt. Given the valuable chemical composition of malt cereals (oats, corn, barley) developed dietary supplements based on them and studied their nutritional value.
Perspectives for development of gluten-free products
(2018) Mukoid, Roman
The purpose of the work is to study the prospects for the development and use of gluten-free products
Possibilities of use of all diferent sortotypes for malt preparation
(2020) Mukoid, Roman; Parkhomenko, Anastasia; Hryshechkina, Anastasia
В Україні виведені нові, так звані, голозерні сорти вівса. Від традиційних плівчастих вони відрізняються збільшеним вмістом білка та крохмалю і мінімальною кількістю клітковини. Це значно підвищує їх харчові цінність і спрощує процес переробки. Але незважаючи на значні переваги цих сортів, літературних даних щодо їх хімічного складу літературі замало, а про їх змінах при солодорощенні взагалі відсутні. Тому розроблення технології солоду з голозерного сорту вівса дозволить отримати новий вид сировини для харчових продуктів
Properties of beer with the addition of low-gluten raw materials
(2021) Parkhomenko, Anastasia; Mukoid, Roman; Vasyliv, Volodymyr
The prospects of using buckwheat and buckwheat malt for the production of low-gluten beer are shown. The choice and quantity of unmalted raw materials - crushed white buckwheat and buckwheat malt for the production of low-gluten beer (95% barley malt and 5% buckwheat malt or crushed white buckwheat) are substantiated. Beer brewed with a partial replacement of barley malt for buckwheat malt has better physicochemical properties than beer brewed with a partial replacement of barley malt for crushed white buckwheat. For the production of low-gluten beer, it is recommended to use 5% buckwheat malt as a low-gluten raw material.
Prospect of using buckwheat for low-gluten beer
(2020) Mukoid, Roman; Koshova, Valentina; Parkhomenko, Anastasia
The prospects of using buckwheat malt for the production of low-gluten beer are shown. The purpose of research is to establish the effect of buckwheat malt on physicochemical parameters for the production of low-gluten beer
Studying the processing of food dye from beet juice
(2019) Sheiko, Tamila; Tkachenko, Serhii; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Deviatko, Olena; Mukoid, Roman; Bilko, Marina; Bondar, Nikolai
The manuscript describes a new method of red beet processing and the technology of manufacturing food colorant from the juice concentrate, which is natural, safe and useful analogue to existing expensive offers on the market of similar goods that have chemical origin not useful for regular consumption. Nowadays in order to give to food products a colour, close to natural coloring of fruits and vegetables, expensive synthetic dyes are used, which might have cancer-inducing effect when being accumulated by human organism. Therefore improving the technology for producing food grade dye from red beet juice is remarkably important task. Currently, there is a problem for vegetable processors – pectin substances complicate the process, like the illumination of juice and negatively affect its storage capacity. The article below reveals and substantiates the necessity of using a natural carbon-containing adsorbent shungite for the purification of beet juice from pectin substances. On the basis of the study, the authors suggest a more cost-effective way of producing a food dye from juice concentrate, which allows avoiding usage of expensive enzyme processing additives.
Technology of lager and dark beers with chicory roots
(2024) Buliy, Yuri; Mukoid, Roman; Parkhomenko, Anastasia; Kuts, Anatoly
Chicory root (Cichorium intybus L.) contains valuable components such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non-traditional raw materia The technology for light beer production was proposed, according to which light malt and dried crushed chicory roots taken in the amount of 4% of malt are used as raw materials, and at the stage of mashing the enzyme preparation inulinase with activity of 14 units/g was introduced into the mixture. For the hydrolysis of inulin at the mashing stage, an inulase pause was provided at a temperature of 55–56 °C for 20–30 minutes. The method allows increasing the content of reducing substances in the wort by 1.6%, the apparent and actual fermentation degree by 3.9%, the content of alcohol and carbon dioxide in the beer by 3.2 and 10%, respectively. The finished beer had increased foam resistance and higher foam height, while the introduction of chicory did not impart excessive and extraneous bitterness. The innovative technology of dark beer provides mixing of aqueous extract of roasted chicory with malt wort cooled to the temperature of 85–90 °С. It was found that the optimal mode of the extraction process was the temperature 85–90 °С, hydromodule 1:6, and duration 90 min. Beer with chicory content of 3% was the best in terms of physical, chemical, and sensory properties. The improved method allows to increase the content of reducing substances in wort by 1.5%, apparent and actual fermentation degree by 2.2 and 3%, respectively, to increase the content of alcohol in beer by 2.3%, and carbon dioxide by 3.2%. It was proved that partial replacement of malt by chicory allows to reduce consumption of bitter hops for light beers by 20% (from 14.8 to 12.0 g/dal) and for dark beers by 10% (from 10.3 to 9.3 g/dal).
The influence of cavitation effects on the purification processes of beet sugar production juices
(2021) Zheplinska, Mariia; Mushtruk, Mikhailo; Vasyliv, Volodymyr; Sarana, Viktor; Gudzenko, Maxim; Slobodyanyuk, Natalia; Kuts, Anatoly; Tkachenko, Serhii; Mukoid, Roman
In the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation.
What is gluten and how it is harmful
(2015) Mukoid, Roman
The article is devoted to the study of genetic disease control – particularly celiac disease. The disease is characterized by protein intolerance of cereals - gluten. For preventive and therapeutic nutrition the use of food products made with gluten-free germinated cereals is proposed.