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Документ Use of lupine flour and cavbuz puree in bread technology(2022) Bazhay-Zhezherun, Svitlana; Simahina, Galina; Bereza-Kіndzerska, Ludmila; Romanovska, TetianaIntroduction. The influence of plant fortifiers: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Protein content was determined by Bradford method, starch – polarimetrically; fat – by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene – colorimetrically; vitamin C – titrimetrically; В1, В2 – fluorometrically; fiber – by acid hydrolysis; pectin by the calcium–pectate method. The amount of lead absorbed was determined by “wet burning” method. Results and discussion. сavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7 % and pectin, 1.5 % per 100 g of product (moisture 83.1 %). According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols - 12.8 mg, β-carotene - 0.52 мг, vitamin C – 35.84 мг per 100 g of product (moisture 9.5 %). The inclusion of 4-7% of lupine flour and 3-5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22-32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread.Документ Improving the nutritional value of grains by biological activation(2016) Bazhay-Zhezherun, Svitlana; Romanovska, Tetiana; Antonіuk, MariіaIntroduction. Cereal products are a source of carbohydrates, protein, macro and micronutrients, vitamins, enzymes, dietary fiber, phospholipids. Sprouting grains is one of the methods for biological activation. Materials and methods. Grains of wheat, triticale and naked oats have been studied. Protein was determined by Bradford method, the starch content – by poalrimetric method. Fat was determined by exhaustive extraction with chemically pure hexane. Vitamins B1, B2, B3, B6 were determined by the method of fluorometry. Vitamins PP and E were determined colorimetrically. Determination of vitamin C was performed by a titration method. Results and discussion. An important task in the process of preparing raw materials for health products is increasing their food and biological value. We proposed a regime of hydrothermal processing of grain at temperatures 12–16 °C. Under these conditions, activation of the enzyme complex, reduction of grain density and increase of its per unit volume; activation of the synthesis of vitamins and vitaminlike substance take place. In the process of biological activation of grain the bioavailability of proteins, carbohydrates, fat increases due to their partial hydrolysis. It has been studied, that the content of fibres,which is natural food sorbent, in biologically activated grains of wheat, naked oats and triticale is respectively 2,68, 2,34, 2,62%. It has been found that in the proposed processing of wheat, triticale and naked oats the quantity of vitamin C increased more than twice. The content of tocopherols increases tenfold, routine – 2,5–3 times. It was established that after hydrothermal treatment the total number of colony-forming units of mesophilic aerobic and facultative anaerobic microorganisms in native and dried corn samples is within the norms established by standards. Conclusions. The results are of practical importance, as they allow to recommend the use of biologically activated wheat, triticale, naked oats for the production of food of health, functional and health-care purposes.Документ Rational modes of wool scouring(2019) Romanovska, Tetiana; Oseiko, Мykola; Bazhay-Zhezherun, Svitlana; Yarmolitska, OlenaУ досліджуваному діапазоні варіювання факторів найістотніше проявився вплив гідромодуля на очищення вовни і на вилучення екстрактивних речовин з поверхні волокна у відпрацьований мийний розчин. Гідромодуль 40 і більший дає змогу очистити вовну від жиру і забруднень. Температура має стабільний вплив у заданому діапазоні, тому всі досліджені значення температури сприяють вилученню жирових забруднень вовни за такого компонентного складу мийного розчину. За гідромодуля 70 і 100, а також концентрації 1 % мас. Sles 70, тобто за концентрацій ПАР, що перевищують критичну концентрацію міцелоутворення (ККМ), волокна вовни також очищаються під час миття. Логічно відзначити, що за концентрацій ПАР, нижчих за ККМ, ефективність очищення вовни знижується. Концентрація ДМСО також мала незначний вплив на очищення вовни порівняно з гідромодулем. Раціональним режимом однократного миття вовни є використання гідромодуля 40, концентрації 1 % мас. Sles 70 і концентрації ДМСО до 0,61 г/дм3 у діапазоні температур 3048 С. Якість миття можна поліпшити, збільшуючи гідромодуль одноразового миття або проводячи кількаразове миття за мінімального гідромодуля. Results and discussion. In the investigated range of variation of factors, the influence of the hydromodule on the purification of wool and the extraction of extractive substances from the surface of the fiber into the waste solution was most pronounced. Hydro module 40 and more allows you to clean the wool from grease and dirt. The temperature has a stable effect in the given range, so all the investigated values of temperature contribute to the removal of fatty contaminations of wool for this component of the detergent solution. Аccording to the hydromodule 70 and 100, as well as the concentration of 1% by weight Sles 70 – that is, for concentrations of surfactants above the critical concentration of micelles (CCM) – the fibers of wool are also cleared during scouring. It is logical to note that the concentrations of surfactants below the CCM have reduced the effectiveness of wool cleaning. The concentration of DMSO also had a slight effect on the wool treatment compared to the hydromodule. Conclusions.The rational mode of single scouring of wool is the use of a hydromodule 40, a concentration of 1% by weight. Sles 70 and DMSO concentration to 0.61 g/dm3 in the temperature range 30−48 С. The quality of the scouring can be improved by increasing the disposable water dispenser or by scouring it with a minimum of water.