Перегляд за Автор "Terletska, Vita"

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Feasibility of using dry extracts of tea in the food industry
(2015) Rubanka, Kateryna; Terletska, Vita; Bobel (Zinchenko), Inna; Falendysh, Natalia
The article is devoted for the use of extracts as a source o f biologically active substances in food products balanced on vitamins and minerals. Quantitative changes o f the content o f water-soluble vitamins and minerals o f green and black tea in the production o f dry tea extracts have been ascertained.
Features of drying process of artificially cultivated mushrooms
(2013) Bobel (Zinchenko), Inna; Terletska, Vita
This paper describes the analysis of drying and taste additives influence on the changes of chemical composition and quality parameters of Pleurotus Ostreatus and Agaricus bisporus mushrooms and their ready-to-cook mushroom foods. We tested and scientifically motivated the impact of drying on the protein substances changes and carbohydrates changes (contents of glycogen, dextrines, reducing substances, cellulose) of ready-to-cook mushroom foods.
Impact of hydrothermal treatment on chemical composition and quality parameters of mushroom products
(2013) Bobel (Zinchenko), Inna; Terletska, Vita
The optimum mode of hydrothermal treatment of Pleurotus Ostreatus and Agaricus bisporus mushrooms has been determined. The impact of hydrothermal treatment on the changes of the activity of polyphenol oxidase, protein substances and carbohydrates losses of ready-to-cook mushroom foods were tested. It has been discovered that with the introduction of salt and citric acid in the solution the amount of protein losses has decreased in Pleurotus Ostreatus by 5.0-29.5 %, Agaricus bisporus – 5.7-19.0 %.
Investigation of changes in protein composition of rye grain and oat grain during germination as the raw materials for baby food production
(2014) Maksimenko, A.; Bobel (Zinchenko), Inna; Terletska, Vita
In order to develop a balanced chemical composition of dry baby food product with the addition of malt we studied the chemical composition of raw components (rye and oat grain) and their changes during processing. Experiments were carried out with grains and fresh malt. As a result, studies have found that when grain is germinating the protein content of the grain is changing: the protein content of rye is reduced by 3% of dry matter, and in oats grain - 4.2% of dry matter. Mass fraction of amino nitrogen decreased slightly (by 2,8-3,2% of dry matter). Для того щоб розробити збалансований хімічний склад сухого продукту дитячого харчування з додаванням солоду ми вивчали хімічний склад сировинних компонентів (зерна жита і вівса) та їх змін в процесі оброблення. Експерименти проводили із зерном та свіжим солодом. Результати дослідження показали, що при пророщуванні вміст білка в зерні змінюється: вміст білка жита знижується на 3% СР, а в зерні вівса — 4,2% СР. Масова частка амінного азоту незначно знизилася (на 2,8-3,2% СР).
Prospects of potato pulp disposal: review
(2021) Rubanka, Kateryna; Terletska, Vita; Pysarev, Maxim; Abramova, Asiat
Метою даної роботи було представити основні напрями використання відходів картоплі як джерела різноманітних поживних речовин, які можуть бути використані для отримання додаткових ресурсів – цінної харчової, кормової та технічної продукції. У статті розглянуто та проаналізовано сучасні методи переробки картопляної мезги, окреслено основні переваги використання цих відходів у різних галузях промисловості та проаналізовано проблеми, які при цьому виникають. На основі аналізу літератури ми ідентифікували такі компоненти Bacillius licheniformis, Aspergillus niger, Trichoderma asperellum - для екстракції білка, лимонна кислота - для екстракції пектину, Acremonium cellulolyticus - для оцукрювання залишків крохмалю при виробництві етанолу, використання яких перед або при бродінні забезпечує значний вихід біологічно активних речовин. Ми підтвердили можливість використання целюлози в харчовій промисловості. Однак його харчова цінність і ціна можуть створити всі перспективи для використання в харчовій промисловості. The purpose of this work was to present the main directions of using potato waste as a source of various nutrients that can be used to obtain additional resources - valuable food, feed and technical products. The article considers and analyses modern methods of potato pulp processing, outlines the main benefits of using these wastes in different industries and analyses the problems that arise with this. Based on the literature analysis, we have identified the following components Bacillius licheniformis, Aspergillus niger, Trichoderma asperellum - for protein extraction, citric acid - for pectin extraction, Acremonium cellulolyticus - for saccharification of starch residues during ethanol production, the use of which before or during fermentation provides significant yield of biologically active substances. We have confirmed the possibility of using pulp in the food industry, although there is very little attention paid as a raw material ingredient in the literature. However, its nutritional value and price can create all the prospects for use in the food industry.
Research Of The Production Process Of Cereal-Based Snacks For Soldiers
(2016) Bobel (Zinchenko), Inna; Terletska, Vita
Crunches with high food and biological values enriched rice and pea flakes have been scientifically underpinned and developed on the basis of theoretical and experimental studies at first. This paper is dedicated to the investigation of frying influence We tested the impact of frying on the on the changes of chemical composition of crunches (carbohydrates, mineral and protein substances contents , etc.) The obtained scientific results can be useful and applied in technologies of food products on the basis of grain raw materials, including for soldiers.На основі теоретичних і експериментальних досліджень вперше науково обґрунтовано та розроблено кранчі підвищеної харчової та біологічної цінності, збагачені рисовими та гороховими пластівцями. Ми дослідили вплив обсмажування на зміни хімічного складу кранчів (вміст вуглеводів, мінеральних та білкових речовин, тощо).Отримані результати досліджень можуть бути корисними та впроваджені при розробленні харчових продуктів на основі зернової сировини, в тому числі для військовослужбовців.
Research on the effect of super high frequency field on green tea extraction and extract quality
(2020) Rubanka, Kateryna; Bessarab, Alexander; Terletska, Vita
The article characterises non-brick green tea as a product of mass consumption. It has been described how practical it is to produce liquid extracts based on it and use them further in the non alcoholic drinks technology. Achieving high yields of extractives from tea requires intensification of the mass transfer process. The analysis of scientific sources has shown that pre-treatment of raw materials is one of the most promising methods for this purpose. The article presents comparative characteristics of green tea extracts obtained using pre treatment in the super high frequency field and of ones produced without it. The optimal power of the super high frequency field for extracts heated up to 60°С has been selected and analysed. If the energy of super high frequency is applied to a fresh mixture of tea and an extractant, with its further extraction in a rotary extractor IKA-RV-10 at the dilution 280 mBr, the yield of extractives doubles. The action of the microwave field leads to a 40% increase in the content of extractives in the resulting extract: the yield of phenolic substances increases by 44%, of caffeine by 45%, of substances with vitamin P activity by 23%, compared with the extracts produced without additional treatment. However, the chlorophyll and aldehyde content decreases. Pre-treatment with super high frequency energy in the course of green tea extraction helps effectively extract phenolic compounds like catechins that affect the taste of final beverages. This technique allows doubling the yield of catechins. Besides, it has been confirmed that the chemical composition (namely the quantity of hydroxyl groups in the catechin structure) determines the intensity of the transition of catechins into the composition of the extract. The findings on the safety of the extracts obtained have allowed establishing that though the contents of mercury, arsenic, lead, copper, and iron increase, they do not exceed the maximum permissible concentrations. This proves the safety of the extracts produced. The research results obtained make it possible to intensify the plant extract production technology without using any special extractors.