Перегляд за Автор "Radzievska, Irina"

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Application of the Inverse Chronopotentiometry Method to Control the Content of Toxic Elements in Refining Production
(2021) Melnyk, Oksana; Galimova, V.; Radzievska, Irina; Marynin, Andriy
Ukraine is one of the world leading exporters of sunflower oil. An important safety indicator is the content of toxic elements in it, which should not exceed the maximum permissible concentrations. Toxic elements entering the human body reduce the functions of individual systems and organs and lead to immunodeficiency. The toxic elements by which food products are controlled include copper (Cu), zinc (Zn), iron (Fe), cadmium (Cd), lead (Pb), arsenic (As), and mercury (Hg).
Determining the efficiency of using egg products for the stabilization of emulsion when making milk-containing curdsbased products
(2020) Belemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana
The appropriateness of using the phospholipids of egg products has been considered as an alternative to synthetic emulsifiers in the technology of making milk-containing curds-based sour milk products (hereinafter, milk-containing products) of the functional purpose. Underlying the development is the improvement of conventional technology by replacing 50 % of milk fat with a blend of natural vegetable oils (based on the mathematically calculated ratios). This could increase the content of essential fatty acids to the level commensurate with the physiological norms of their consumption. Adding the products of chicken egg processing as a useful and safe natural emulsifier would prevent the separation of the product's fatty phases. The emulsifying mixture "Prottekt 01" has been used as control. The rational dosage for introducing the selected natural emulsifiers has been determined, based on the calculation of 1...4 % to the mass of the introduced vegetable fats (blend), which ensure the highest fat-retaining capacity (FRC) indicator and do not affect the organoleptic characteristics of the product. It has been established that the stability of direct emulsifiers (DE) «o/w» is 100 % in the case of using egg yolk powder or the emulsifier "Prottekt 01" in the amount of 3 %; egg powder or albumin – 4 %. The rational ratio of the formulation components has been determined for such emulsions – water phase:vegetable oil blend:egg yolk powder – as 21:76:3, provided the lowest possible percentage of a water phase (whey) is introduced. The dependence of a moisture-retaining capacity indicator on the moisture content in a milk-containing product that included the experimental samples of emulsions has been confirmed. The dependence established is in good agreement with a phenomenon of the reduced moisture-retaining capacity in a food product when its fat content increases as a result of the lower moisture-retaining capacity of the fatty phase compared with the protein phase. The derived dependence of lecithin content on the indicators of FRC and DE proves the appropriateness of choosing the egg yolk powder as an emulsifier for making a milk-containing curds-based sour milk product. The highest indicators of FRC, 5 cm3/g, and the formation of 100 % of DE, are observed when using 3 % of the egg yolk powder (with a lecithin content of 10.3 g/100 g of the product) in the emulsifier composition
Enriching fat component for cultured milk foods based on natural vegetable oils
(2016) Yushchenko (Gonchar), Natalia; Radzievska, Irina; Belemets, Tatiana
Cultured milk foods should be consumed daily, because they include due to high food and biological value. Admittedly, milk fat contains 60...65% SFA, in the proportion of SFA to UFA are about — 0.5, in contrast to the «ideal fat» — 0.7...0.8. Therefore, the development of components for enriching fat cultured milk foods, as a source of unsaturated fatty acids, is the actual task of researches.
Evaluation of oxidity resistance of milk-containing products based on blending of vegetable oils
(2021) Belemets, Tatiana; Radzievska, Irina; Tochkova, Oksana; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Mykhalevych, Artur
It is known that one of the main causes of spoilage of fats (in particular vegetable fats), as well as products made with their use, is an increase in acid and peroxide numbers. Physicochemical indicators have a significant impact not only on the quality and organoleptic characteristics of the product, but also on its safety. For this purpose, the dependence of the indicators of acid and peroxide numbers of the created blend of vegetable oils in the technologies of milk-containing products during storage has been investigated. The object of research is experimental samples of a three-component blend of vegetable oils and milk fat isolated from milk-containing curd paste and milk-containing sour cream sauce. The subject of research is the dynamics of the growth of acid and peroxide numbers of samples and changes in their organoleptic quality indicators. The obtained data on the kinetics of oxidation of a blend of vegetable oils indicate that the increase in acid and peroxide numbers during the studied shelf life does not differ in intensity. The average threshold for an increase in acid and peroxide numbers is insignificant and amounts to 0.02–0.03 mgKOH/h and 0.2–0.21 mmol1/2O/kg for 5 days. In accordance with the obtained results of the kinetics of oxidation of the released fat of milk-containing curd paste, there is a slight increase in acid and peroxide numbers, namely: at the end of 7 days – up to 0.3 mgKOH/h and 1.9 mmol1/2O/kg, respectively, and in at the end of 10 days– up to 0.32 mgKOH/h and 2.3 mmol1/2O/kg. Based on the obtained results of the kinetics of oxidation of the released fat from the milk-containing sour cream sauce, there is a tendency to a gradual increase in the acid and peroxide numbers with an increase in the oxidation time. It is noted that the maximum values of acidic – 0.3 mgKOH/h and peroxide numbers – 2.2 mmol1/2O/kg at the end of the shelf life of 21 days are reached. According to the results obtained for the organoleptic evaluation of experimental samples of the blend and the released fat from milk-containing products, no significant changes were found during the studied shelf life.
Impact of vegetable oils on the fatty acid composition of a milk-containing curd product
(2021) Belemets, Tatiana; Radzievska, Irina; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Pasichnyi, Vasyl; Kochubei-Lytvynenko, Oksana; Frolova, Natalia; Mykoliv, Ivan; Korablova, Olga
It was determined that the proposed 50% replacement of the mass fraction of milk fat of milk-containing curd product allows to sufficiently increase the content of monounsaturated and olyunsaturated fatty acids, as well as bring the fatty acid composition of milk-containing product to the theoretical “ideal fat” recommended by nutritionists.
Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol
(2018) Melnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, Ludmila
The content of tocopherol isomers and their activity in oils with different depth of refining-by pressing up unrefined and refined deodorized. It is shown that the isomeric composition of tocopherols influence on the rate and kinetics of elongation, and termination of radical chain oxidation. The relationship between the fatty acid composition of the oil, in particular the content of unsaturated fatty acids, the flow rate of peroxidation reactions and content of oxidation inhibitors. It is shown that a critical factor when braking oxidation reactions is the inhibitory effect of tocopherol, namely its greatest when the total content of a-isomer content.
Kinetics of oxidation of fatty foods as the main indicator of their quality
(2013) Radzievska, Irina; Melnyk, Oksana
This work was conducted by determining the acid and peroxide value in fresh oils and fats, and after one, three and six months of storage. Determining indicators of oils and fats oxidation allowed to apply Tsepalov`s graphical method for calculating kinetic parameters of the oxidation process
Mathematical development program for calculation of fatty acid composition blend of vegetable oils
(2016) Belemets, Tatiana; Yushchenko (Gonchar), Natalia; Lobok, Alexey; Radzievska, Irina; Polonskaya, Tatiana
The method of solution of the problem of polyunsaturated fatty acids (PUFA) lack in milk products is offered in the work. It is offered to create the milk-containing products (sour cream product) with adjusted fatty acid composition. The possibility of replacement of the mass part of milk fat (50 %) by the blend of natural vegetable oils was studied.
Modeling composition of the mixed oils by blending
(2014) Zholdosh, Maria; Shemanska, Evgenia; Radzievska, Irina
In order to enrichment food ration essential fatty acids of the population investigated blending of vegetable oils which give a balanced composition of polyunsaturated fatty acids, and conventional flavor characteristics
Optimization of composition of blend of natural vegetable oils for the production of milk-containing products
(2016) Belemets, Tatiana; Yushchenko (Gonchar), Natalia; Lobok, Alexey; Radzievska, Irina; Polonskaya, Tatiana
Натуральні рослинні олії (кукурудзяна, рапсова та олія волоського горіху) були обрані для створення купажу з оптимізованим жирнокислотним складом на їх основі. Даний вибір олій є обґрунтованим відповідно до їх фізико-хімічних характеристик, жирнокислотного складу, сумісністю з молочною основою, біологічної цінності та органолептичними показниками. Розроблений купаж натуральних рослинних олій повинен бути використаний для поєднання з молочними продуктами масового вжитку з метою оптимізації їх жирнокислотного складу. The natural vegetable oils (corn, rapeseed and walnut oils) were selected to create the blend, optimized by the fat and acid composition on their basis. This choice of oils is substantiated according to their physical and chemical characteristics, the fat and acid composition, and compatibility with the milk base, availability, and organoleptic parameters. The developed blend of natural vegetable oils should be combined with dairy products of mass consumption for the optimization of their fat and acid composition.
Perspective sources of biological active fatty acids and their application in cosmetics technology
(2013) Radzievska, Irina; Lazarenko, Tatiana
We are conducted the analysis of traditional and exotic vegetable oils with the aim of establishing the potential possibility of their application in cosmetics technology, in particular emulsive nature. Fatty acids contain mustard, coconut, corn, flax, olive, soya-bean, sunflower, palm, rape, apricot stones, amaranth, vine seeds, pumpkin, walnut, coffee, cedar, hemp, sesame, almond, oleum, wheat, ryzhiy are investigated. The fatty acid detection was carried out using gas chromatography manufactured by Hewlett - Packard НР6890 with a flamingly-ionization detector. It was found that palmitic С16: 0 and stearin С18: 0 acids are contained in all investigated oils. Vegetable oils are in the liquid state at a room temperature(all investigated oils after the exception of coconut and palm) contain greater palmitic acid than stearin. Arachic С20:0 and behenic С22:0 fat acids are widely widespread in the nature and contained mainly in vegetable oils, but in small amounts - from 0,16 and 0,14% in flax to 3,05 and 0,80% in coffee accordingly. Fat acids with the odd amount of carbon atoms are not specific for vegetable oils, however margaric acid of С17:0 is 0,04% in hemp oil, The 0,05% in oleum oil, 0,08% in amaranth oil, 0,09% in coffee oil and 0,11% in palm oil. 0,07% of genekozane acid С21:0 and 0,09% of tricozane acid С23:0 are contained in coffee oil. The fizete acid С17:1 is exceptionally in oleum oil in the amount of 1,27%. Monounsaturated fatty acids are most widely widespread with one double connection. In liquid fats they are contained in considerably greater amounts, than the saturated acids and fold 80-90% general fatty acid containing. Vegetable oils mostly contain nonsaturated olein С18:1 9с and elaidic С18:1 9t fatty acids with 18 atoms of carbon and in considerably less linolic acid. Oil from apricot stones and almond contain about 70% of olein acid, in mustard and rape - 58-59%. Linolic C18:2 acid are absent in drupaceous oils - apricot, vine and almond ones. The most linolenic acid of С18:3ω-3 among vegetable oils contains flax oil (55,53%;), γ - linolenic acid is educed in cedar oil (18,81%) and in hemp oil (2,57%).
Research of content biologically active components of oils
(2013) Lazarenko, Tatiana; Radzievska, Irina; Gromova, Elena
Liposoluble vitamins constitute an important part of vegetable oils. Fats contain liposoluble vitamins A, D, Е, К in the active and nonactive form (as provitamins). Eight connections are known under the name of the vitamin Е: four connections of tocopherol (α, β, γ and δ) and four connections of tocotrienols (α, β, γ and δ). Alpha-tocopherol is the most widespread and biologically active, therefore the vitamin Е is named also alpha-tocopherol or tocopherol. The highest content of tocopherols among the investigated standards is educed in corn oil; soybean oil is a little inferior to her. The least content of tocopherols was fixed in olive oil. In sunflower-seed oil the general concentration of tocopherols does not exceed 95 mgs%, that on 90 % is presented α- tocopherols. In soy-bean, rape and mustard oils in prevailing concentrations contained β -isomer. γ- and δ- isomers at the investigated standards presented in a negligible quantity from 2,4% in mustard press oil to 12,1% in aquated soy-bean. The results can be applied for prognostication of warranty expiration of sunflower date, soy-bean, flax, rape, mustard, corn and olive oils.
Study of the fatty acid composition of meat pastes for health and preventive purposes
(2018) Moskaluyk, Oksana; Radzievska, Irina; Peshuk, Ludmila; Hashchuk, Oleksandra; Verba, Natalia
According to the concept of healthy nutrition, the issue of fat and fat content is one of the central issues. According to modern ideas, fat is not only a source of energy and plastic material, but also a supplier of physiologically functional ingredients. That is why the daily intake of the necessary amount of fat is important for the normal functioning of the body of each person. We have developed meat pates with the use of vegetable components (mushrooms and mixtures of sprouted grains) and investigated the biological value of the content of polyunsaturated fatty acids in the fat fraction of the developed pates contains all groups of fatty acids, but their content is different. It is shown that the introduction of mushroom and vegetable raw material additives does not cause fundamental changes in the content of individual fatty acids. Відповідно до концепції здорового харчування, питання споживання жирів та жировмісних продуктів займає одне з центральних місць. За сучасними уявленнями жири – це не тільки джерело енергетичного і пластичного матеріалу, але й постачальник фізіологічно функціональних інгредієнтів. Саме тому щоденне вживання необхідної кількості жирів є важливим для нормальної життєдіяльності організму кожної людини. Нами були розробленні м'ясні паштети з використанням рослинних компонентів (грибів та суміші пророщених зерен) та досліджено біологічну цінність за вмістом в їх складі поліненасичених жирних кислот жирова фракція розроблених паштетів містить усі групи жирних кислот, але їх вміст неоднаковий. Показано, що введення добавок грибної та рослинної сировини не викликає принципових змін вмісту окремих жирних кислот.