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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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17 результатів
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Документ Transformative shifts in dough and bread structure with pumpkin seed protein concentrate enrichment(2024) Galenko, Oleg; Shevchenkо, Anastasiia; Ceccanti, Costanza; Mignani, Chiara; Litvynchuk (Vorontsova), SvitlanaPumpkin seed protein concentrate, a promising raw material with high biological value, holds potential for incorporation into bread technology. Protein structural changes occur during the bread-making process. This study aimed to investigate how pumpkin seed protein concentrate incorporated at different concentrations (5, 10, and 20%) affected the structural, mechanical properties, and conformational changes in protein substances within dough and bread made from wheat four, utilizing near-infrared refection spectroscopy. The gas- and shape-holding capacities of dough enriched and unenriched by pumpkin seed protein concentrate resulted similar. This aspect is important for the impact of the fіnal product as bread on the consumers. The near-infrared refection spectroscopy analysis revealed that the enrichment of bread with pumpkin seed protein concentrate not only introduced higher protein and unsaturated fat content in bread but also reduced the level of lignin, enhancing the digestibility of the fіnal product. A deeper investigation into the nutraceutical and nutritional value of this enriched bread as well as of physio-chemical features investigated in the present work could be useful for the introduction of a new functional food in the market. Moreover, the enriched bread was acceptable in terms of sensory quality analysis, especially using 10% pumpkin seed protein concentrate. Therefore, to better understand the market potentiality of the enriched bread proposed in this study, future research should investigate how consumer acceptability could increase with a higher concentration of nutritional components perceived as benefіcial for a lifestyle by specific consumer segments.Документ Impact of washing solutions on chemical composition and physicochemical properties of surimi-like mechanically deboned turkey meat(2020) Galenko, Oleg; Schuler, Svitlana; Bezpalko, Vadym; Ostap GasyukThe impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8). Inorganic phosphoric acid was found to be the strongest ionization constants, with tartaric, then citric, malic, lactic and succinic acids. In washed samples found that moisture content at the end of the study was 87.6%–92.7%, fat 1.04%–3.2%, protein 17.4–18.2%, ash 0.079–0.086%. The number of washing significantly influenced the increase in moisture content and the reduction of fat content. The moisture content increased from 65.0% (P <0.05) for unwashed masses to 69.3–74.1% after the second washing and to 76.2–79.7% after the third washing. Obtained surimi-like material may have a moisture content in the range of 73 to 80%, but 78% moisture content is technologically the best. During the experimental studies of turkey MDM it was found that the best indicators were achieved for minced meat washed with 0.3% succinic acid at ambient temperature of 15°C, 1:4 ratio of turkey MDM to acid solution, 20 min mixing time and 20 min centrifugation. Surimi-like material washed with succinic acid had higher pH and moisture retention capacity, and showed better colour changes than unwashed turkey MDM and other surimi-like materials. This study demonstrates that succinic acid solution provides the achievement of desired surimi-like material with the best technological quality and low fat content.Документ Study of combination of pumpkin seed flour and turkey meat in hams(2021) Galenko, Oleg; Hasyuk, Ostap; Kravchuk, Valentyna; Medianuk, MariiaIntroduction. Studies have been conducted to determine the effect of combination of pumpkin seed llour and turkey meat in hams. Materials and methods. The technology of hams with the use of mathematical modulation and addition to the composition of pumpkin seed flour and turkey meat was studies. Determination of amino acid composition was conducted in accordance with the method of ion exchange chromatography Results and discussion. The share of muscle tissue in turkey carcasses of the 1st and 2nd grades is within 44-47% and is dominant, the skin content with subcutaneous fat is 13- 22%. Determined that the protein content of oilseeds is indistinguishable from meat raw materials, and they can be considered as a good source of vegetable protein (19.4- 34.2%). Analysis of the amino acid composition of oilseeds proteins showed that they containe all essential amino acids, but there are minor differences in their quantitative content. In oilseeds, the predominant amino acid is leucine for sesame seeds, leucine and valine for sunflower seeds, phenylaline for pumpkin seeds. Three experimental recipes for restructured ham were developed with the replacement of turkey meat with turkey skin in the amount of 10% and pumpkin seed flour in the amount of 5, 10, 15% hydrated in a ratio of 1:2. Physico-chemical studies have shown that ham made with Ihc use of turkey skin and pumpkin seed flour have slightly higher protein content and more balanced ratio of protein and fal in Ihe recipe 1:1, according to adequate nutrition, Conclusions. The high quality of three formulations developed and Icslcd for the production of restructured ham, in which 10% of turkey skin and 5-15% of pumpkin seed flour are combined, has been established.Документ Conformational Changes in the Structure of Dough and Bread Enriched with Pumpkin Seed Flour(2022) Litvynchuk (Vorontsova), Svitlana; Galenko, Oleg; Cavicchi, Alessio; Ceccanti, Costanza; Mignani, Chiara; Guidi, Lucia; Shevchenko, AnastasiiaPumpkin seed flour is a promising raw material for use in the technology of various bakery products. It has a high biological value and valuable amino acid pro-file. During the technological process of making bread, there are conformational changes in the protein structure. The purpose of the study was to determine the effect of pumpkin seed flour on conformational changes in the structure of protein substances of dough and bread from wheat flour by near-infrared reflection spectroscopy. The protein profile changed to complete when replacing 10% or more of wheat flour because the score for all amino acids was higher than 100%. The utilitarian coefficient indicates the same balance of amino acids in proteins of all samples. As the percentage of substitution increases, the number of amino acids used for anabolic purposes decreases, and these are more fully utilized by the body.Документ Use of pumpkin seed flour in preparation of bakery products(2022) Shevchenko, Anastasiia; Drobot, Vira; Galenko, OlegThe effect of pumpkin seed flour on the technological indicators of bakery products was determined. The particle size of pumpkin seed flour is much larger than wheat wholemeal flour, so its application should affect the structural and mechanical properties of dough semi-finished products and finished bakery products. The water absorption capacity of pumpkin seed flour exceeds the corresponding value for wheat flour. The gas-forming capacity of the dough for bakery products decreased. The amount of formed sugars decreased, but the amount of fermented sugars increased. The acidity of the crumb of products increased slightly, its specific volume and porosity decreased. In finished bakery products, the protein content increased.Документ The microstructure of gerontologic food pastes(2019) Galenko, OlegIn developing of recipes of gerontologic meat-based products we guided experience of our and foreign nutritionalist, gerontologists and nutritionists. It has been analyzed and codified norms of physiological needs in energy and food fibers for men and women who are over 60 years. Taking into account the metabolic and physiological characteristics of people with disorders of the musculoskeletal system, was formulated scientifically based recommendations for meat products for nutrition of people who have the aforesaid pathologies. In developing the recommendations adopted provided that developed product is the main source of nutriently-adequate protein and calcium. При розробці рецептів геронтологічних продуктів на м'ясній основі ми керувались досвідом наших та зарубіжних дієтологів, геронтологів та дієтологів. Проаналізовано та кодифіковано норми фізіологічних потреб у енергії та харчових волокнах для чоловіків та жінок старше 60 років. Враховуючи метаболічні та фізіологічні особливості людей з порушеннями опорно-рухового апарату, були сформульовані науково обґрунтовані рекомендації щодо м'ясних продуктів для харчування людей, які мають вищезазначені патології. При розробці прийнятих рекомендацій за умови, що розроблений продукт є основним джерелом поживних речовин, білка та кальцію.Документ Citrates of mineral substances in the technological process of manufacturing bakery products(2021) Shevchenko, Anastasiia; Galenko, OlegThe study of the complex effect of sugar substitute — fructose and citrates of calcium, magnesium, zinc, iron, both individually and in a mixture, on the manufacturing process of bakery products and the properties of semi-finished and finished products was provided. The course of the processes in the dough was characterized by the kinetics of sugars during the maturation of the dough, the properties of the water-flour suspension using amylograph, the springy-elastic properties of the dough were studied using farinograph.Документ Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol(2018) Melnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, LudmilaThe 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.Документ Investigation of Nutrients Properties of Meat Pastes Using Vegetative Raw Materials(2018) Moskaluyk, Oksana; Hashchuk, Oleksandra; Peshuk, Ludmila; Sineok, Liudmyla; Galenko, OlegУ статті наведено результати досліджень жирнокислотного складу, перетравлюваності в умовах in vitro та медикобіолгічні дослідження на ефективність та безпечність розроблених паштетів. Аналіз результатів досліджень свідчить, про нутрієнтну адекватність розроблених паштетів з використанням грибної сировини та фітокомплексу пророщених зерен злакових культур оздоровчо-профілактичного харчуванню. The article presents the results of studies of fatty acid composition, in vitro digestion and medical-biological studies on the effectiveness and safety of developed pates. The analysis of research results testifies to the innate adequacy of developed pates with the use of fungal raw materials and phytocomplex of sprouted grains of cereals for health and preventive nutrition.Документ Influence of thermal processing by steam convector of the pickled game meat(2018) Peshuk, Ludmila; Gorbach, Olexandr; Galenko, Oleg; Budnyk, NinaThe aim of researches was a rationale of possibility of the use of different methods of thermal processing in technology of the pickled ready-to-cook foods from wild game meat and determination of its optimal regimes. It is set that on physical and chemical indexes meat of wild animals doesn't yields to meat of agricultural animals - pork and beef, but prevail in content of albumen on 2,9-6,8%. It's proven on that amino acid composition of meat of wild wild boar does not yield to pork, and by such amino acids, as a valine, isoleucine, leucine, threonine and tryptophane considerably prevails it. Also it prevails pork by the total amount of irreplaceable and replaceable amino acids on 2,45 and 0,81 g/100 g of protein accordingly, and its albuminous quality index is higher on 0,35 g/100 g. The comparative estimation of influence of different methods of thermal treatment on the output of barbecue educed advantages of the use of steam convector and microwave owen compared with traditional frying and steaming. Decline of losses of content of moisture in the finished product on 23% after processing in steam convector serves as reason of increase of output of barbecue. Preparations of foods in steam convector were carried out due to the convection of hot air which was created by heating of electric tubular heaters or gas. Permanent circulation of hot air provided the even baking of foods in stoves and speed of their preparation. In steam convector sprayer system of moistening is set, that is why humidity of air was in a working chamber was regulated.