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Документ Prospects of the use of non-traditional vegetable raw materials in the production of confectionery products(2023) Bozhko, Anastasiia; Usatyuk, SvitlanaThe article is devoted to the study of the state of the confectionery market in Ukraine and the prospects for the use of non-traditional plant raw materials during their production. Confectionery products occupy a significant share in the total volume of the food industry and are characterized by a wide range. The production volume of flour confectionery products is 58% of the total number of confectionery products, and their daily consumption per capita is up to 500 g. The largest share is produced by three Ukrainian confectionery corporations, which entered the annual world ranking of the top 100 Candy Industry in 2022 –the corporation «Roshen», «Millennium» factory, «Konti» company. Non-traditional plant raw materials are increasingly used to enrich food products with useful properties and flavor them in the form of powders, pastes, infusions, sauces. Every year, the assortment of wild fruits, berries and plants, which were not used in Ukraine before, expands significantly.The Google Trends program was used to analyze the popularity of the keyword «sugar-free sweets», comparing the dynamics of «carob» and «cocoa powder». It was established that over the past 5 years, on average, 45–55% of consumers prefer «sweets without sugar», and over the past year three times more often they show a desire to consume products with «carob» than «cocoa powder» in such regions as Kyiv, Lviv, Vinnytsia, Poltava, Dnipropetrovsk regions.The production technology of carob powder includes the following main stages: collecting carob pods, sorting, washing, drying, crushing, dividing into core (10%) and pulp (90%), roasting the pulp at different temperatures, grinding, sieving, packaging. Depending on the temperature conditions of roasting, carob powder is divided into light, medium, and dark types. The hierarchical structure of quality and safety indicators of carob powder consists of normative (organoleptic, physicochemical, microbiological indicators, toxic elements, radionuclides, mycotoxins, pesticides) and non-normative food indicators (proteins, fats, carbohydrates, minerals, vitamins).The analysis of domestic and foreign literary sources on the use of carob powder for the enrichment of confectionery products was carried out. Carob powder is often used as a substitute for cocoa powder, but it is more versatile than cocoa powder.Документ Implementation of the gs1 global traceability standard by market operators for the production of flour confectionery products used use of car ob powder(2022) Bozhko, Anastasiia; Usatyuk, SvitlanaThe GS1 Global Traceability Standard has been found to include: identification of participants and trading partners, trade items and events; marking and/or methods of labeling and/or affixing labels on goods; identification of types and types of data to be collected and stored; determination of methods and minimum requirements for keeping records and archival documents, in particular for their storage. The sequence of development of the traceability system for the market operator for the production of flour confectionery products using carob powder is proposed. The requirements for applying the Global Trade Item Number (GTIN) to finished products are analyzed, which guarantees the assignment of a unique control number to each product.Документ Prospects of the use of non-traditional vegetable raw materials in the production of confectionery products(2023) Usatyuk, Svitlana; Bozhko, AnastasiiaThe article is devoted to the study of the state of the confectionery market in Ukraine and the prospects for the use of non-traditional plant raw materials during their production. Confectionery products occupy a significant share in the total volume of the food industry and are characterized by a wide range. The production volume of flour confectionery products is 58% of the total number of confectionery products, and their daily consumption per capita is up to 500 g. The largest share is produced by three Ukrainian confectionery corporations, which entered the annual world ranking of the top 100 Candy Industry in 2022 – the corporation «Roshen», «Millennium» factory, «Konti» company. Non-traditional plant raw materials are increasingly used to enrich food products with useful properties and flavor them in the form of powders, pastes, infusions, sauces. Every year, the assortment of wild fruits, berries and plants, which were not used in Ukraine before, expands significantly. The Google Trends program was used to analyze the popularity of the keyword «sugar-free sweets», comparing the dynamics of «carob» and «cocoa powder». It was established that over the past 5 years, on average, 45-55% of consumers prefer «sweets without sugar», and over the past year three times more often they show a desire to consume products with «carob» than «cocoa powder» in such regions as Kyiv, Lviv, Vinnytsia, Poltava, Dnipropetrovsk regions. The production technology of carob powder includes the following main stages: collecting carob pods, sorting, washing, drying, crushing, dividing into core (10%) and pulp (90%), roasting the pulp at different temperatures, grinding, sieving , packaging. Depending on the temperature conditions of roasting, carob powder is divided into light, medium, and dark types. The hierarchical structure of quality and safety indicators of carob powder consists of normative (organoleptic, physicochemical, microbiological indicators, toxic elements, radionuclides, mycotoxins, pesticides) and non-normative food indicators (proteins, fats, carbohydrates, minerals, vitamins). The analysis of domestic and foreign literary sources on the use of carob powder for the enrichment of confectionery products was carried out. Carob powder is often used as a substitute for cocoa powder, but it is more versatile than cocoa powder.Документ Study of the extraction kinetics of flavonoids from the fruits of sophora japonica L. Sophora Japonica L. with sunflower oil(2024) Pelekhova, Liubov; Usatyuk, Svitlana; Tyshchenko (Usatiuk), Olena; Honcharov, ViacheslavAmong the large number of biologically active substances contained in the fruits of Japanese sophora, the extraction of flavonoids, substances of medium polarity, is particularly important. The process of extracting them with vegetable oil from fruits is quite complicated. The object of research is the kinetics of the process of extracting flavonoids from Japanese sophora fruits with sunflower oil. The influence of temperature, duration, and hydraulic modulus on the extraction process, as well as on the derivation of the equation of the mathematical model, is studied. Mathematical modeling methods are used in the research. Processing of experimental data for the study of extraction kinetics in the vegetable oil:vegetable raw material system is carried out using the Statistica statistical package. In order to derive the equation of the mathematical model of the process of extracting flavonoids from Japanese sophora with sunflower oil, the influence of temperature, duration and hydromodulus on the process of transition of the target component – flavonoids to the extract – is investigated. A mathematical model of the dependence of flavonoids on the hydromodulus (H=10–25), temperature (t=25–45 °С) and the duration of the extraction process of Japanese sophora (τ=2–10 h) is obtained, which makes it possible to calculate the content of flavonoids with an average relative with an error within 5 %. On the basis of the conducted experimental studies, basic technological schemes for obtaining unrefined sunflower oil of increased biological value are developed, which includes the following stages: preparation of raw materials, treatment of prepared raw materials with sunflower oil during dilution and mixing, separation of oil from raw materials by filtering. The proposed technology is promising, as its implementation is possible not only in food industry enterprises, but also in restaurant establishments, as it does not require expensive equipment, additional production premises and special training of personnel. The mathematical models of the extraction process of Japanese sophora with unrefined sunflower oil proposed in the work allow to select the extraction parameters with a high degree of probability and offer the consumer flavonoid-enriched sunflower oil of increased biological value.Документ Improvement of the external traceability system for confectionery products with carob powder using NFC-tags(2023) Bozhko, Anastasiia; Usatyuk, Svitlana; Sydor, Vasyl; Tyshchenko (Usatiuk), OlenaMarket operators develop, implement and constantly improve the traceability system, which ensures an appropriate level of food product safety control. The elements of the traceability system are internal and external traceability. The purpose of this work is to improve the elements of the external traceability system for the circulation of confectionery products with carob powder using NFC tags. The production of confectionery products with carob powder is promising, as it allows reducing the amount of sugar in the recipe composition of the product. A block diagram of the traceability system of raw materials and finished products in the production of confectionery products with carob powder is proposed. Presented the introduction of a traceability system in the production of flour confectionery products with carob powder in accordance with the requirements of the GS1. The analysis of modern means of automated identification of food products, such as barcode encoding (1D, 2D), blockchain technologies, RFID, and NFC, has been conducted. Contemporary tools for ensuring traceability through the automation of information recording regarding the identification and traceability of food products at all stages of their production optimize the documentation system on various types of media. 95 Харчові технології NFC information scanning technology allows data exchange between devices at a distance of up to 10 cm. Due to its compact size and low power consumption, this technology is used in small digital mobile devices. Improving traceability using NFC-technology is accessible to all market operators, as it does not require additional equipment and provides convenient access to a significant amount of information about the food productДокумент Study of the effect of electromagnetic field and radiation on the intensification of brewing processes(2021) Sidor, Vasyl; Usatyuk, Svitlana; Tyshchenko (Usatiuk), Olena; Baranovska, IrynaThe object of research is the enzymatic preparations Termamil and San-Super, malt and yeast. One of the most problematic places is that the action of the magnetic field and radiation can both stimulate the amylase activity of barley malt and cause its deactivation. During the study, a certain number of electrophysical factors were used, namely: laser radiation, which was carried out using a helium-neon laser, ultraviolet radiation – using a nitrogen gas laser, X-rays, a constant uniform magnetic field, ultrasound. Results have been obtained that confirm the positive effect of the magnetic field on the activation of the amyloletic activity of concentrated preparations. A study was also conducted in accordance with the effect of electromagnetic waves on the activation of enzymes in barley and wheat malt, which showed a positive effect. This is ensured by the fact that in the course of the study, thanks to experiments, the best duration of irradiation with electromagnetic waves and different types of radiation for enzyme preparations, malt and yeast was found. These methods have a number of features. This is the availability of the appropriate equipment and knowledge of the individual types of rays, magnetic fields and electromagnetic waves, and their potential effects on enzymes, as well as control of the exposure time and magnetic field load. Due to the action of electromagnetic waves and radiation, for a certain amount of time, it is possible to obtain an increased activity of enzymatic preparations. Compared to the fermentative preparations Termamil and San- Super, malt and yeast, which are not susceptible to the load of magnetic fields, electromagnetic waves and various types of radiation, the fermentative preparations Termamil and San-Super, malt and yeast, which were susceptible to the action of electromagnetic waves, as well as radiation show increased activity of action. At the same time, these preparations reduce the amount of costs and increase the yield of finished products, which will serve as a positive aspect for the economic sphere of the enterprise. Об’єктом дослідження є ферментні препарати Термаміл та Сан-Супер, солод та дріжджі. Один з найбільш Проблемними місцями є те, що як дія магнітного поля, так і радіація можуть стимулювати активність амілази ячмінного солоду та викликають його дезактивацію. Під час дослідження було використано певну кількість електрофізичних факторів, а саме: лазерне випромінювання, яке було здійснюється за допомогою гелій-неонового лазера, ультрафіолетового випромінювання – за допомогою азотного лазера, рентгенівського випромінювання, постійного рівномірного магнітне поле, ультразвук. Отримано результати, які підтверджують позитивний вплив магнітного поля на активацію амілолетична активність концентрованих препаратів. Також було проведено дослідження щодо ефекту електромагнітних хвиль на активацію ферментів ячмінного та пшеничного солоду, що показало позитивний ефект. Це забезпечується тим, що в ході дослідження, завдяки експериментам, найкраща тривалість опромінення з електромагнітними хвилями та різними видами випромінювання для ферментних препаратів, солоду та дріжджів. Ці способи мають ряд особливостей. Це наявність відповідного обладнання та знання окремі типи променів, магнітних полів і електромагнітних хвиль, а також їх потенційний вплив на ферменти, а також контроль часу експозиції та навантаження магнітного поля. Завдяки дії електромагнітних хвиль і випромінювання протягом певного часу можна отримати підвищена активність ферментативних препаратів. Порівняно з ферментними препаратами Термаміл і Сан- Супер, солод і дріжджі, які не сприйнятливі до навантаження магнітних полів, електромагнітних хвиль і різного роду види радіації, ферментаційні препарати Термаміл і Сан-Супер, солод і дріжджі, які були чутливі до дії електромагнітних хвиль, а також випромінювання виявляють підвищену активність дії. В той самий час, ці препарати зменшують суму витрат і збільшують вихід готової продукції, яка буде служити позитивний аспект для економічної сфери підприємства.Документ Comparative study of walnut and pumpkin seeds oils biological value and oxidative stability(2019) Nosenko, Tamara; Korolyuk, Tamara; Usatyuk, Svitlana; Vovk, Hanna O.; Kostinova, TetianaThe work is devoted to the study of the biologically active components content and the oxidation stability of oils from non-traditional raw materials such as walnuts and pumpkin seeds. The content of phospholipids, carotenoides, chlorophylls, tocopherols and sterols as well as fatty acids and tocopherol homologues composition, acidity and oxidation stability of walnut and pumpkin seeds oils were determined. The walnut and pumpkin oils contain a significant amount of polyunsaturated fatty acids, in particular, the walnut oil contains linolenic acid and has close to the recommended ratio of ω-3: ω-6 polyunsaturated fatty acids. The linoleic (polyunsaturated, ω-6) and oleic (monounsaturated) fatty acids were dominated in fatty acids composition of pumpkin oil, the sum of saturated fatty acids was three times higher than in walnut oil. The important property of walnut oil is very high ratio of ω-3:ω-6 polyunsaturated fatty acids, that was 1:5 almost the same as recommended by dietologists for human diet. The difference of total tocopherols content of two oil samples was slight, but tocopherol homologues composition was very distinctive, that is the β-tocopherol was the main in the walnut oil and α-tocopherol − in the pumpkin seeds oil, respectively. Acidity of investigated samples of oils have increased sufficiently fast, reaching the value close to 4 mg KOH/g of oil during the 63 and 70 days for walnut and pumpkin seeds oils, respectively. Oxidative stability of two oil samples were estimated as peroxide value changes during 98 days of oil storage. It was shown that the induction period of walnut oil oxidation, measured as peroxide value increase initiation, was 56 days, inspite of high content of polyunsaturated fatty acid content and particularly linolenic acid in this oil. Duration of induction period of pumpkin seeds oil oxidation and shelf life were 70 and 98 days, respectively, while shelf life of walnut oil was about 90 days. The higher resistance of pumpkin oil to oxidative damage is primarily due to the fatty acid composition of this oil, namely to the high content of saturated and monounsaturated fatty acids and almost twice lower content of polyunsaturated fatty acids compared to the walnut oil. Both oils can be recomended as a valuable source of polyunsaturated fatty acids, antioxidants and vitamins for human nutrition.Документ Chlorophyll content and antioxidant activity of sunflower oil with aromatic raw materials(2014) Usatyuk, Svitlana; Pelekhova, LyubovThe article presents the results of the study on chlorophyll content and antioxidant activity of sunflower oil with aromatic raw materials. Dried parsley and basil were used as aromatic raw materials. Dried basil and parsley were in the amount of 2 to 10 %. The chlorophyll content was quantified by the photometric method. Determination of the AOA was carried out by the Flourescence Recovery after Photobleaching (FRAP) method.Документ Walnut uhf-treatment influence on oil lipid fraction fatty acid composition(2012) Derbygova, Galina; Usatyuk, Svitlana; Korolyuk, TamaraThe paper presents the investigation results of the microwave processing influence on lipid fraction fatty acid composition of walnut oil.