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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Polyphenol composition and technological characteristics of the coloured whey from various origin(2020) Grek, Olena; Pshenychna, Tetyana; Chubenko, Larysa; Onopriichuk, OlenaThe research of main quality indicators of promising secondary milk raw materials has been presented. The polyphenols content in whey after milk proteins coagulation with Plantago major L juice and cavitation processed blackcurrant paste are 324.43 and 265.49 mg / L, respectively. Dry matters weight ratio in coloured whey has been fixed at the level of 6.8...8.5 %. The protein content was 0.9...1.3 %, depending on the amount of plant origin coagulant during thermo acid milk coagulation. Представлено дослідження основних показників якості перспективної вторинної молочної сировини. Вміст поліфенольних сполук у молочній сироватці після осадження білків молока соком Plantago major L та кавітаційно обробленою пастою чорносмородиновою становить, відповідно, 324.43 та 265.49 мг / л. Масова частка сухих речовин сироватки забарвленої зафіксована на рівні 6.8…8.5 %. Вміст білку складав 0.9…1.3 % в залежності від кількості коагулянту рослинного походження при термокислотному осадженні молока.Документ Methods of determination of parameters of Whey with food fibers(2018) Tsygankov, Sergii; Grek, Olena; Krasulya, Olena; Onopriichuk, Olena; Chubenko, Larysa; Savchenko, Alexander; Snizhko, Olha; Ochkolyas, OlenaThe article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage.Документ The investigation of the potentional comlex from Plantago major to coagulate milk proteins(2018) Grek, Olena; Krasulya, Olena; Chubenko, Larysa; Tymchuk, AllaThe ability of proteases and organic acids, that are components of wild plants, to coagulate milk proteins was confirmed. The prospects of this direction in the technology of milk – protein concentrates obtaining was provided. The potential ability of Plantago major leaves to coagulate milk proteins is considered in the article. The mass fraction of dry matters in the juice was within (4.5±0.23). It was found, that the adding of plant coagulant in the amount of 7...9 % from the general amount of milk allows to obtain a clot with such indicators: active acidity – 6.3…6.4 units, moisture mass fraction – 66.00…69.00 %, water – retaining capacity – 60.61...64.26 %. Organoleptic indicators of samples are suitable for consumption. The yield of the protein clot was 184.0...232.7 g from 1000 ml of normalized milk mixture. The state of moisture in herbal – protein clots was established by the method of infrared spectroscopy. The intensive zone of С=О – groups valence oscillations in the area of 1638 cm-1 was observed. This fact indicates about the presence of tightly applied moisture. Microstructural study of clot samples, which where obtained by the use of Plantago major juice showed more developed spatial configuration of gel frame compared with the control sample. It has showed the high structural and mechanical characteristics and therefore water-retaining capacity of the clot. The obtained results are the base for snack cheese products, semi-finished and processed cheeses technology decisions.Документ Quality estimation of frozen desserts with polyfunctional composition(2019) Grek, Olena; Osmak (Fedchenko), Tetiana; Chubenko, Larysa; Mykhalevych, ArturThe article analyzes the structure of consumption of animal and plant origin food products. The characteristic of milk-protein concentrates is being looked at for the purpose of their use in the technology of frozen desserts. The relevance of the development of new frozen desserts with polyfunctional composition is substantiated. The technological process of production of poly-functional ingredients soy-containing protein component and protein-herbal semi-finished product is being dealt with. Formulations of frozen desserts with proteins of various origins were developed on the basis of a complex analysis of organoleptic indicators and physico-chemical characteristics. The aim of the work is to evaluate the quality of frozen desserts with poly-functional composition. The object of research is the technology of frozen desserts.It is proved that by using the graph-mathematical method it is possible to predict the quality of frozen desserts with soy-containing protein component in the range of 40...50% and protein-herbal semi-finished products at the level of 20...25%. An analysis of the amino acid composition of frozen desserts has confirmed that the introduction of protein components of different origins in formulation will lead to high biological value productsДокумент Technological aspects of production of frozen dessert with protein-herbal component(2018) Grek, Olena; Osmak (Fedchenko), Tetiana; Chubenko, Larysa; Mykhalevych, ArturThe emergency of the development of new frozen desserts with protein-milk concentrates, obtained by different coagulation methods, is substantiated. The advantages of using the thermo & heat coagulation of milk proteins are taken into consideration. Having in view the complex influence on the proteins of high temperature milk and the Rumex acid reagent, the parameters of the process are specified. As raw material for coagulation, skimmed milk with a mass fraction of dry matter of 11.2 ± 0.7%, protein, 3.7 ± 0.2%, titrated acidity, 17 ± 1.0°T, density, 1032 kg/m3 was selected. The amount of coagulant with a pH of 3.1 at a level of'7± 0.5% of the weight of skimmed milk satisfies the requirements for protein-herbal clots according to quality indices.Документ Determination of moisture connection forms of protein-herbal clots(2017) Grek, Olena; Onopriichuk, Olena; Tymchuk, Alla; Chubenko, LarysaThe interest is research by the moisture bonding forms in the modified milk-protein concentrates, especially, in protein-herbal clots which are obtained by thermo acid coagulation of milk proteins. The results are confirmed the expediency of adding rice extrudate to the protein-herbal clots for the free moisture binding which will provide steel quality indicators in protein-herbal clots.Документ Research of quality indicators of curd products on basis of protein-herbal clots(2017) Grek, Olena; Tymchuk, Alla; Chubenko, Larysa; Ovsiienko, KiraВ статті представлено дослідження якісних показників сиркових виробів із різними харчовими інгредієнтами на основі білково-трав'яних згустків. Було з’ясовано вплив кількості соку Rumex і тривалості термокислотного оброблення на процес осадження білків молока. Встановлено, що внесення рослинного коагулянту в кількості (9 ± 0,5) % за температури (93 … 95) °С і витримці (3 … 5) хв – забезпечує оптимальний вихід білково-трав’яного згустку з врахування обмежень за органолептичними показниками. Досліджено впливу цукру білого та яблучного пектину в клітковині на органолептичні, фізико-хімічні та реологічні показники сиркових виробів. Встановлено, що вологоутримуючу здатність та ефективну в’язкість зразків збільшують харчові волокна, а цукор білий зменшує за рахунок дегідратуючої властивості. Оптимальним варіантом є додавання до білково-трав'яного згустку одночасно двох компонентів при змішуванні – цукру білого та яблучного пектину в клітковині в кількості 15 % та 2 % відповідно. Враховуючи вплив окремих компонентів не молочного походження – соку Rumex цукру білого та яблучного пектину в клітковині на сиркові вироби, можна цілеспрямовано впливати на показники готового продукту. The article presents the research of qualitative indicators of curd products with different nutritional ingredients based on protein-herbal clots. The effect of the number of Rumex juice and the duration of thermoacid processing on the process of precipitation of milk proteins was determined. Itwas established that the introduction of vegetative coagulant in the amount (9 ± 0.5)% at a temperature (93 ... 95) °C and endurance (3 ... 5) min - provides the optimal yield of protein-herbal clot taking into account restrictions according to organoleptic parameters. The effect of white sugar and apple pectin in fiber on the organoleptic, physico-chemical and rheological indicators curd products was investigated. The dietary fibers increase moisture-proof ability and effective viscosity of samples, and white sugar reduces these indexes due to dehydrating properties. The optimal option is to add to the protein-herbal bunch at the same time two components when mixing - white sugar and apple pectin in fiber in quantities of 15% and 2% respectively. Taking into account the influence of individual non-dairy ingredients - Rumex juice of white sugar and apple pectin in fiber on curd products, the performance of the finished product can purposefully be affected.