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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 Визначення критеріїв ідентифікації для оцінювання показників якості оздоблювальних напівфабрикатів з використанням порошку керобу(2023) Божко, Анастасія Юріївна; Усатюк, Світлана ІванівнаВ Україні актуальним є питання ідентифікації та фальсифікації харчової продукції, що впливає на інформаційну обізнаність споживачів і безпечність споживання харчових продуктів. У статті наведено результати визначення критеріїв ідентифікації оздоблювальних напівфабрикатів з використанням порошку керобу. Проаналізовано перспективність підвищення харчової цінності оздоблювальних напівфабрикатів додатковими вітамінами, харчовими волокнами, органічними кислотами та мінеральними речовинами, що містяться в нетрадиційній рослинній сировині.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 Визначення критеріїв ідентифікації для оцінювання показників якості оздоблювальних напівфабрикатів з використанням порошку керобу(2023) Божко, Анастасія Юріївна; Усатюк, Світлана ІванівнаВ Україні актуальним є питання ідентифікації та фальсифікації харчової продукції, що впливає на інформаційну обізнаність споживачів і безпечність споживання харчових продуктів. У статті наведено результати визначення критеріїв ідентифікації оздоблювальних напівфабрикатів з використанням порошку керобу. Проаналізовано перспективність підвищення харчової цінності оздоблювальних напівфабрикатів додатковими вітамінами, харчовими волокнами, органічними кислотами та мінеральними речовинами, що містяться в нетрадиційній рослинній сировині.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 product