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Документ Насіння гарбуза у технологіях кулінарної продукції з січеного м’яса(2024) Кретов, Костянтин Сергійович; Мамченко, Людмила Євгенівна; Нєміріч, Олександра ВолодимирівнаНауково обґрунтовано та розроблено технологію м’ясного січеного виробу з використанням подрібненого насіння гарбуза. Підібрано оптимальну ступінь дисперсності насіння гарбуза для забезпечення найкращих технологічних властивостей цієї сировини у складі м’ясного січеного виробу. Встановлено оптимальну частку подрібненого насіння гарбуза у рецептурі м’ясного напівфабрикату для оптимальної якості готової кулінарної продукції з січеної м’ясної маси з підвищеною поживною цінністю.Документ Application of enzymes for pressed oil production from pumpkin seeds(2023) Vovk, Hanna O.; Karnpakdee, Kwankao; Golubets, Olga; Levchuk, Irina; Ludwig, Roland; Nosenko, TamaraThe evaluation of cell integrity by immediate hexane extraction (shaking method) showed that all samples treated with different enzymes had a higher oil yield, ranging from 33.2 to 34.1 % of seed weight, than the control samples (32.1 %). The number of disrupted cells in enzyme treated samples was also higher than the control (64.4%), ranging from 67.6 to 69.5 %. The highest amount of damaged cells, 71.0 and 71.1 %, was found in the samples treated with mixtures (a) pepsin, Viscozyme L, pectinase and (b) pepsin, cellulase,pectinase. The yield of pressed oil from pumpkin seeds pretreated with the pepsin+ViscozymeL+pectinase mixture was by 7.0 % higher than that of the control sample. The enzymatic pretreatment did not significantly affect the free fatty acid content, peroxide value, fatty acid, and phytosterols composition. The antioxidant activity expressed as DPPH radical scavenging capacity of the pressed oil obtained from enzymatically pretreated pumpkin seeds was by 2.7 % higher than of control oil.Документ Дослідження технології халви оздоровчого призначення(2022) Башта (Шеремет), Алла Олексіївна; Івчук, Надія Павлівна; Бажай-Жежерун, Світлана АндріївнаУ статті обґрунтовано можливість використання гарбузового насіння, шроту насіння льону та порошку ягід чорниці у технології виробництва халви для зниження енергетичної та підвищення харчової цінності готового виробу. The possibility of using pumpkin seeds, flaxseed meal and blueberry powder to reduce energy value and increase the nutritional value of halva was justified in the article.Документ Effect of hydrolytic enzymes pretreatment on the oil extraction from pumpkin seeds(2019) Nosenko, Tamara; Vovk, Hanna O.; Korolyuk, TamaraIntroduction. Enzyme assisted technologies were proposed for oil seeds processing. Currently there are no reports about pumpkin seeds oil recovering using enzyme assisted pretreatment. The aim of the present study was to evaluate the effect of enzyme mixture on the cell integrity, oil yield of cold-pressing and dynamics of solvent extraction of pumpkin seeds oil. Materials and Methods. Protolad, Alkaline, acid proteases and Cellulad (ENZIME, Ukraine) were used for pumpkin seeds pretreatment. The cells integrity was evaluated by the method of immediate "shaking". The cold pressing was carried out on the laboratory screw press. The solvent oil extraction rate was estimated using a Soxhlet extractor as oil quantity extracted after one extraction cycle. Results and discussion. It was detected that main increase of pumpkin seed cells integrity destruction comparing with a control sample had been happened after 2-hour of enzyme pretreatment. Further incubation of ground seeds with enzymes did not lead to significant increase of "open" cells content in the mixture. It was shown that using of different kind of proteolitic enzymes for pumpkin seeds pretreatment resulted in increase of destroyed cells quantity from 3 to 10.4 %. Using of proteases and cellulase mixture for pumpkin seeds pretreatment had resulted in further increase of level of pumpkin seed cells "revealing" by 10 %. The oil yield of cold pressed pumpkin oil after enzyme pretreatment with protease (70 %) and cellulase (30 %) mixture was increased from 62.3 (control sample) to 70.0 % from total oil content of seeds. The rate of solvent extraction of oil from pumpkin seeds had increased after enzyme pretreatment, that means 25.4 and 17.7 % of oil were extracted after 80 min extraction from mass of enzyme pretreated and control seeds, respectively. There was no difference of peroxide content between enzyme pretreated sample and control. Conclusions. Using of proteases and cellulases mixture for pumpkin seeds pretreatment had resulted in increase of destroyed cells quantity, following by increase of cold pressed pumpkin oil as well as rate of solvent extraction of oil from pumpkin seeds.Документ Розширення асортименту страв функціонального призначення в закладах ресторанного господарства(2018) Кирпіченкова, Оксана Миколаївна; Кузьмін, Олег Володимирович; Сосюк, Аліна Олександрівна; Михайленко, Владлена МиколаївнаВизначено дефіцитні нутрієнти у харчуванні населення України та розроблено рецептуру запіканки фукціонального призначення. The deficient nutrients in the Ukrainian population are determined and the recipes of the casserole of fuctional destination are developed.