Перегляд за Автор "Stukalska (Ivanova), Nataliia"

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Antioxidant ability of alcoholic infusions from vegetable raw materials for the technology of alcoholic beverages
(2020) Kuzmin, Oleg; Kucherenko, Volodymyr; Stukalska (Ivanova), Nataliia; Kuts, Anatoly; Oliynyk, Svitlana; Rakhmetov, Dzhamal
The work is devoted to the development of scientific foundations of the antioxidant activity of aqueous-alcoholic infusions from plant raw materials and the identification of the most promising plants as sources of natural antioxidants. The creation of alcoholic tinctures with an antioxidant effect makes it possible to bring to the market new products that favorably distinguish the range of manufacturers from the range of competitors, creating a positive image of the company. Expansion of the range of alcoholic beverages with the use of alcoholic beverages from plant raw materials to enhance the antioxidant effect has been substantiated.
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.
Catering is the guarantee of successful development restaurant business
(2022) Antonenko, Artem; Stukalska (Ivanova), Nataliia
The features of the application of catering in the restaurant industry as one of the additional areas of services are considered. Varieties of catering and market analysis of restaurants in Ukraine that use this service are considered. Розглянуто особливості застосування кейтерингу в закладах ресторанного господарства як одну з додаткових сфер послуг. Розглянуто різновиди кейтерингу та аналіз ринку закладів ресторанного господарства України які використовують дану послугу.
Current state of development of restaurant facilities
(2021) Stukalska (Ivanova), Nataliia; Omelchenko, Mariia
Today, as never before, the restaurant business is actively fighting to preserve its own viability. Due to the coronavirus pandemic, most of the country's restaurant businesses were forced to close. However, the new industrial landscape created by COVID-19 is forcing the restaurant business to develop new creative mechanisms not only to maintain vitality, but also to develop that would allow them to adapt to the new realities of the external environment. Therefore, the work is devoted to the analysis of modern methods of reengineering of the main business processes in restaurant establishments.
Determination of chicken white and red meat mixture grinding process optimal conditions to increase meat water fixing ability
(2020) Stukalska (Ivanova), Nataliia; Sylka, Iryna
Purpose of this study is to determine regressive dependence of water fixing ability of chicken white and red meat mixture (filet + leg) upon process conditions, which may be used for verification of effect of grinding process parameters and prediction of water fixing ability increase due to certain process parameters. During research it has been used Box-Wilson method active experiment plan, which permits to save labor cost of research.
Determination of factors influencing the quality of a hot coffee drink
(2022) Kuzmin, Oleg; Popyk, Oleg; Stukalska (Ivanova), Nataliia; Polyovyk, Volodymyr
The specified influence factors have methodological importance of the problem that is under consideration and requires multifaceted research in the practice of restaurant service technologies in the aspect of making hot coffee drinks.
Expanding the assortment of hot drinks
(2023) Ustynska, Kateryna; Stukalska (Ivanova), Nataliia
Analyzing the above, we determined the goal and task of the research: to improve the recipes of hot drinks and to evaluate the quality of new coffee drinks. To improve the quality of coffee drinks, we chose three components, namely: soy milk, dry ice cream mixture and vegetable cream.
Expanding the range of flour confectionery
(2022) Stukalska (Ivanova), Nataliia; Antonenko, Artem
Consequently, new products have a rather low energy-energy value and can increase the value of nutrition due to vitamins, mineral and nitrogen substances. Also, a new designed formulation can be used in children's and medical and preventive nutrition.
Expanding the range of meat sausage products in restaurant establishments
(2023) Vlasiuk, Roman; Stukalska (Ivanova), Nataliia
The subject of the study are meat sausages (with the addition of 5, 15, 25, 35 g of the component). Theoretical and organoleptic research methods were used in the work.
Expanding the range of non-alcoholic cocktails with increased biological value
(2023) Pryshchepchuk, Alona; Stukalska (Ivanova), Nataliia
Expanding the range of sweet dishes
(2022) Skrynnyk, Ilona; Stukalska (Ivanova), Nataliia; Kuzmin, Oleg
Features of providing information for consumers regarding food products in the conditions of the HACCP
(2022) Stukalska (Ivanova), Nataliia; Kuzmin, Oleg; Karpachov, Oleksandr
Starting from 2016, Ukraine gradually began to apply and implement the HACCP system. According to this system, all operators of the food market must implement hygienic requirements in production, the so-called prerequisite programs, and implement procedures based on the principles of HACCP.
Features of waste-free use of products in restaurant establishments
(2022) Darmohrai, Alina; Stukalska (Ivanova), Nataliia
This thesis substantiates the expediency of using new technologies for the production and storage of food products to reduce its losses and preserve useful properties. The given examples of the application of new methods in the field of restaurant industry and their advantages over traditional methods of preparation and storage of products.
Formation of skills and abilities of a specialist in the technical field
(2021) Stukalska (Ivanova), Nataliia; Kuzmin, Oleg
The aim of the work is to substantiate the expediency of using various teaching methods to formulate the skills and abilities of a specialist in the field of food technologies. Мета роботи – обґрунтувати доцільність використання різноманітних методів навчання для формування умінь і навичок фахівця в галузі харчових технологій.
HACCP color coding in restaurants
(2022) Zaporozhan, Alla; Kuzmin, Oleg; Stukalska (Ivanova), Nataliia
The purpose of the work is to develop a plan of activities in a restaurant establishment for color coding according to HACCP principles. Метою роботи є розроблення плану заходів у закладі ресторанного господарства для кольорового кодування за принципами HACCP.
Improvement of water preparation technology for the production of alcoholic beverages of stable quality
(2022) Kuzmin, Oleg; Stukalska (Ivanova), Nataliia; Dudarev, Igor; Mykhailov, Bogdan
It was found that the sodium mass concentration of the prepared water affects the stability of alcoholic beverages during storage. To increase the stability of vodka according to the presented water technology, the following reduction occurs: the mass concentration of sodium (Na) by 23 times – from 266.1 to 11.6 mg/dm3; total alkalinity (TA) by 21 times – from 4.1 to 0.2 mmol/dm3; mass concentration of silicon (Si) by 13 times – from 6.5 to 0.5 mg/dm3; mass concentration of silicic acid (H2SiO3) by 13 times – from 13.9 to 1.1 mg/dm3. Встановлено, що масова концентрація натрію у підготовленій воді впливає на стійкість алкогольних напоїв при зберіганні. Для підвищення стійкості горілки за представленою технологією води відбувається зниження: масової концентрації натрію (Na) у 23 рази – з 266,1 до 11,6 мг/дм3; загальної лужності (TA) у 21 раз – з 4,1 до 0,2 ммоль/дм3; масової концентрації кремнію (Si) у 13 разів – з 6,5 до 0,5 мг/дм3; масової концентрації кремнієвої кислоти (H2SiO3) у 13 разів – з 13,9 до 1,1 мг/дм3.
Improving the quality of confectionery products
(2022) Ovcharuk, Оlena; Stukalska (Ivanova), Nataliia
Influence of chicken meat grinding process conditions on its structural and mechanical characteristics
(2022) Stukalska (Ivanova), Nataliia; Kuzmin, Oleg; Dudarev, Igor
The greatest degree of destruction of the structure is observed in minced leg meat when using all types of grates. This is explained by the structure of the fabric and its chemical composition. An increase in moisture by 1.60 % and a decrease in fat by 1.74 % and protein by 0.95 % leads to the fact that under the influence of tension in pieces of minced meat, regardless of size, there is a faster loss of asthma-related moisture. Moisture under the influence of tension heats up and partially melts the fat droplets in the minced meat, which is due to faster protein denaturation and an increase in the deformation state of the minced meat.
Influence of the design parameters of the mincer on the rheological properties of minced meat
(2021) Stukalska (Ivanova), Nataliia
The process of grinding and obtaining high-quality minced meat with the specified structural and mechanical properties is influenced by the relationship of the design parameters of the meat grinder. Interest was expressed in expanding the range of use of design parameters and studying their impact on the structural and mechanical properties of minced chicken meat and technological parameters of the grinding process. Chicken meat was used as raw meat, which was divided into types: fillet, leg meat and a mixture of fillet + leg meat in a ratio of 1: 1.
Information technology in the hotel and restaurant business
(2021) Stukalska (Ivanova), Nataliia
У роботі розглядається питання використання автоматизованих систем в закладах ресторанного господарства. Автоматизація закладу ресторанного господарства дозволяє оптимізувати робочий процес, забезпечити порядок на складі. Автоматизація закладу ресторанного господарства – необхідне рішення для того, щоб обігнати конкурентів і зробити свій заклад кращим. The work examines the issue of using automated systems in restaurants. Automation of the restaurant business allows you to optimize the work process and ensure order in the warehouse. Restaurant automation is a necessary solution in order to overtake competitors and make your establishment better.