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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids(2023) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), Svitlana; Drobot, ViraUnfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw material.Документ Functional properties of rice flour and its effect on conformational changes in the structure of wheat dough and bread(2022) Shevchenko, Anastasiia; Litvynchuk (Vorontsova), SvitlanaSituation in food industry in Ukraine and in the world has undergone significant changes during the last decade, especially the last year, which was caused by the military aggression of the russian federation. Diseases, particularly of the gastrointestinal tract, such as inflammatory bowel disease, have developed rapidly. In this regard, it is worth looking for approaches to diet therapy, which involves reducing dietary fiber in the diet. A promising raw material for inclusion in the rec-ipe of bakery products is rice flour. The water absorbing capacity of rice flour was 60% hig her compared to wheat flour. The study of the water holding capacity indicator showed the redistribution in the interaction of flours with water. For rice flour, this indicator increased by 27% compared to wheat flour. Fat absorbing capacity is higher for wheat flour than for rice flour by 7%, the increase in the ability to hold fat was by 35% for rice flour. The advantages of wheat flour over rice flour in terms of the ability to form constant emulsions were shown: the emulsifying ability index of wheat flour was higher by 80% than of rice flour, emulsifying stability — by 210%. The analysis of the spectra of the control sample of dough and the dough samples with 10% and 20% replacement of wheat flour with rice flour showed that the control sample of the dough and sample with 10% and 20% rice flour after kneading have practically the same spectra. The spectra of the dough control sample after 3.5 hours of fermentation and sample with 10% and 20% replacement have lover value of the relative reflection coefficient. But dependence that spectra of control samples are lover persists. Spectra of bread samples regardless of the presence of rice flour overlap but aspire to the spectrum of control sample of the dough after 3.5 hours of fermentation.Документ Using of infrared reflectance spectra of sunflower meal for determination its moisture content(2013) Litvynchuk (Vorontsova), Svitlana; Hutsalo, Inna; Nosenko, Tamara; Nosenko, VolodymyrIn this work we have studied the near-infrared reflectance spectra of sunflower meal to develop of calibration equation for moisture content determination. Sunflower meal samples with different humidity that varied from 5 to 19 % were investigated. Investigations were carried out on the spectrometer „Infrapid -61” in the range of wavelength 1330-2370 nm through 10 nm. It was detected that 1460 and 1930 nm wavelengths are characteristic for moisture content determination of sunflower meal using reflectance coefficient. Analysis of first and second derivatives from the optical density spectra gave possibility to detect their characteristic wavelengths, which were moved to low wavelengths region and were located at 1400 and 1890 nm for the first derivative of the optical density spectra and at 1370 and 1860 nm – for the second derivative of the optical density spectra. Calibration equations are developed and value of probable approximation are obtained. It is possible to determine moisture content of sunflower meal using wavelength mentioned above.