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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7522
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Документ Formation of emulsion properties with celery root powder(2023) Niemirich, Oleksandra; Ustymenko, Ihor; Havrysh, Andrey; Mamchenko, Liudmyla; Skyrda, Olena; Zhytnetskyi, Ihor; Podobiy, Olena; Hubenia, Vyacheslav; Lulka, Alexander; Tkachuk, Yuriy; Pushka, Olga; Doroshkevych, RuslanCelery root powder obtained by drying with mixed heat supply, which is a promising raw material of plant origin as a source of biologically active substances for use in the composition of culinary products of polyphasic type due to functional and technological properties contributes to the formation of appropriate emulsion properties, prescription ingredients of this plant material. The work aims to study the effect of celery root powder obtained by drying with mixed heat supply on sedimentation resistance, structure and rheological properties of emulsions for a wide range of culinary products.Документ Investigation of the effect dried food products on the properties of the butter mixture during storage(2021) Vasheka, Oksana; Niemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey; Skyrda, Olena; Matyiashchuk, Olena; Fedak, Natalia; Hubenia, Vyacheslav; Lulka, AlexanderTo meet the needs of consumers, the technology of oil mixture was developed using dried food products - tomato and carrot powders and pre-dispersed sesame seeds. The optimized combination of ingredients allows to ensure the quality of the oil mixture for 8 days of storage under the following conditions: t = 0 - 8 0 C and relative humidity of 75%. The nutritional value is increased by 3.5 times, organic acids - 4.5 times, beta-carotene 2.6 times, daily human needs for sodium, potassium and iron by 40%, magnesium, calcium and phosphorus is provided by 15 to 30%. Microbiological studies have shown that the oil mixture enriched with dried foods and sesame seeds is characterized by purity during the specified shelf life. The intensity of accumulation of free acids and peroxides proved the resistance to oxidation of the oil mixture during storage. Inhibition of oxidative transformation of lipids of butter and sesame seeds due to antioxidants of plant supplements is shown. Для задоволення потреб споживачів була розроблена технологія масляної суміші з використанням сушеної харчової продукції – томатного та морквяного порошків та попередньо диспергованого насіння кунжуту. Оптимізоване поєднання інгредієнтів дозволяє забезпечити якість масляної суміші протягом 8 днів зберігання за таких умов: t = 0 - 8 0 C та відносної вологості 75%. За харчовою цінністю спостерігається збільшення білка в 3,5 рази, органічних кислот - в 4,5 рази, бета-каротину в 2,6 рази, щоденна потреба людини в натрію, калію та заліза на 40 %, магнію, кальцію і фосфору забезпечується від 15 до 30%. Мікробіологічні дослідження довели, що масляна суміш, збагачена сушеними харчовими продуктами та насінням кунжуту характеризується чистотою протягом зазначеного терміну зберігання. За інтенсивністю накопичення вільних кислот та пероксидів доведено стійкість до окиснення масляної суміші впродовж зберігання. Показано інгубування окиснювальної трансформації ліпідів вершкового масла і насіння кунжуту завдяки антиоксидантам рослинних добавок.Документ Influence of dietary supplement based on heme iron on dough properties and quality of antianemic cupcakes(2021) Niemirich, Oleksandra; Frolova, Natalia; Ustymenko, Ihor; Havrysh, Andrey; Furmanova, Yuliia; Pavliuchenko, Elena; Skyrda, Olena; Hubenia, Vyacheslav; Lulka, Alexander; Matiushenko, RaisaProviding the diet of all segments of the population with sufficient organic iron is an urgent problem today. The work aims to study the effect of a dietary supplement based on heme iron on the properties of gluten, dough, and the quality of antianemic cupcakes. Test samples of prescription compositions of cupcakes were obtained by coadministration of a dietary supplement with ferrous iron (“Redham” from the blood of slaughter animals) and esters of citric acid, mono-, and di-glycerides of fatty acids. The content of gluten in the test samples, its elasticity, elongation, hydration ability was determined by the mechanical method. The microstructure of the study objects was determined by microscopy. The viscosity of the dough was measured on a rotary viscometer with a controlled shear rate, the value of which depends on the speed and the size of the gap between the cylinders, in one of which was placed the test samples. The strength of adhesion of model samples of the test was investigated on the device of Boris Nikolaev, where the force of separation, attributed to the contact area, is realized. The alkalinity of the cupcakes was determined by acid titration, the specific volume of the cupcakes - by measuring the volume of bulk filler extruded by the product, and then dividing the volume of the product by its weight. The process of hardening of cupcakes was controlled by changing the structural and mechanical properties of the crumb, determined using a penetrometer AP-4/1, and its brittleness. Given the daily requirement of an adult in iron, we created prototypes of cupcakes with the introduction of dietary supplement “Redham” in the amount of 4, and 6% of the total mass. The addition of “Redham” to cupcakes deteriorate the rheological properties of gluten, dough and contributes to the production of finished products in a reduced volume, with a too dense crumb, less resistant to hardening. To improve the quality of cupcakes with a mass fraction of “Redham” with 4 and 6%, we used citric acid esters, and mono- and diglycerides of fatty acids, which were pre-mixed with a dietary powder additive. As a result, the value of the brittleness index in the samples increased by 1.48 and 1.44 times, respectively, the total deformation of the crumb after 7 days of storage - by 1.1 and 1.2 times, respectively, and the specific volume of products increases by 1.1 times. Obtained flour confectionery products characterized by the content of ferrous iron can be recommended for mass (4% “Redham” content), and therapeutic and prophylactic (6% “Redham” content) consumption, which should be confirmed with a further clinical studies.