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Постійне посилання колекціїhttps://dspace.nuft.edu.ua/handle/123456789/7497
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Документ Scientific explanation of the recipe composition of milk-vegetable pastas(2023) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Pivtoratska, AngelinaRecently, there has been an increased trend in the production and consumption of fermented milk products. In Ukraine, fermented milk pastas are gaining much more popularityДокумент Investigation of the fermentation process of demineralized whey concentrates for ice cream production(2021) Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Osmak (Fedchenko), TetianaThe cheapest source of biologically complete whey proteins in ice cream is condensed and dry whey. However, whey contains up to 70-75% of lactose from the total dry matter content, the excess of which in ice cream causes its excessive crystallization. The purpose of the research is to study the patterns of the process of lactose hydrolysis in reconstituted concentrates of sweet demineralized whey, intended for the production of ice cream with higher content of whey proteins and low lactose content.Документ Development of a new type of alcoholic ice cream(2021) Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Mykhalevych, ArturThe modern range of milk-based ice cream with an alcohol component was analyzed. The choice of alcoholic tincture in the composition of milk ice cream was substantiated. The cryoscopic temperature of the mixtures was determined using a measuring complex, the dynamic viscosity was determined by a Heppler viscometer, the melting resistance was determined by the melting time of the hardened ice cream samples, and the ice cream was whipped by the weight method.Документ Investigation of the process of lactose enzymolysis in the production of acidophilic-whey ice cream(2021) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaThe use of whey concentrates in ice cream requires taking into account the specifics of their possible impact on product quality in each case. Thus, enzymatic hydrolysis of lactose is widely used to reduce the content of milk sugar in whey of different degrees of concentration.Документ Evaluation of social and economic efficiency from the intoduction of acidophilic-whey enriched ice cream(2021) Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, Galyna; Bandura (Kuzmyk), UlianaIce cream belongs to the group of dairy desserts that are in great demand among consumers and have a high nutritional value. The modern range of ice cream is quite wide, but unfortunately, almost does not include ice cream with a balanced content of essential nutrients. Instead, the range of domestic ice cream is mainly high-fat products of cream and ice cream groups, although the world's demand for low-calorie milk ice cream is growing every year. To improve the nutritional status of the population of Ukraine, a new type of acidophilic enriched ice cream has been developed at the Department of Milk and Dairy Products Technology of NUFT. Ice cream was produced on the basis of whey with the use of a complex of proteins (whey protein concentrate, sodium caseinate, soy protein isolate) and probiotic starter based on Lactobacillus acidophilus. To improve consumer characteristics, vegetable pectin-containing paste was introduced into fermented milk ice cream.Документ Studie des wasseraktivität indikators in fermentierten und unfermentierten molke konzentraten(2021) Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Bass, Oksana; Sapiga, VictoriaUnter modernen Bedingungen des menschlichen Lebens und Handelns ist es wichtig, den biologischen Wert von funktionellen Lebensmitteln zu steigern, die eine Schlüsselrolle bei der Verbesserung der allgemeinen Gesundheit und der Vorbeugung einer Reihe von Krankheiten spielen.In modern conditions of human life and action, it is important to increase the biological value of functional foods, which play a key role play in improving general health and preventing a range of diseases.Документ The nutritional value study of acidophilic-whey ice cream(2021) Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bass, Oksana; Mykhalevych, ArturThe dietary structure of most people is extremely inconsistent with modern principles of rational nutrition and practical dietetics. Consumer rations often have an excess of foods with a high carbohydrate content and very little of the main sources of complete protein, dietary fiber and micronutrients. The scientific studies results of the actual nutritional status of the population in different regions indicate that the nutritional status of the child and adult population is seriously impaired. The reason for such a violation is the deficiency of complete (animal) proteins, polyunsaturated fatty acids, vitamins, macro- and microelements, as well as dietary fiber. Conversely, there is an excessive consumption of animal fats and easily digestible carbohydrates.Документ Reasoning of the selection of technological parameters for the extraction of sumac(2020) Bandura (Kuzmyk), Uliana; Yushchenko (Gonchar), Natalia; Osmak (Fedchenko), Tetiana; Mykhalevych, ArturIn order to intensify the extraction process, the possibility of using a rotary-pulse apparatus was investigated. The use of rotary-pulse extractors makes it possible to intensify the process of eliciting extractive substances of plant raw materials in comparison with traditional methods, to improve the microbiological parameters of the obtained extracts due to the tightness of the circuit and to ensure the energy efficiency of the process. It was found that with increasing temperature, the mass fraction of extractives increased, while the duration of the process at the selected temperature was of great importance. The duration of the extraction at a temperature of 20 ° C for 10 min, gave the same yield of extractives as heating the system "raw materials/solvents" to a temperature of 80 °C without endurance.Документ Technological rationalization of fermented ice cream production(Technological rationalization of fermented ice cream production / A. Mykhalevych, V. Sapiga, G. Polischuk, T. Osmak // Proceedings of the ІІ International Conference on European Dimensions of Sustainable Development, June 26, 2020. – Kyiv : NUFT, 2020. – P. 98., 2020) Mykhalevych, Artur; Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaIn recent years, the volume of production of health food products is growing, their caloric content is decreasing, and the share of ingredients with therapeutic or prophylactic properties in their composition is increasing. Therefore, instead of milk as a milk base in the ice cream, it is advisable to use secondary dairy resources - skim milk, buttermilk and whey, which was fermented by probiotic acidophilic starter, contain biologically complete proteins and can be further enriched with pectin-containing raw materials.Документ Prospects for the use secondary raw materials in acidophilic ice cream technology withing the framework of sustainable food production(2019) Mykhalevych, Artur; Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), TetianaFermented ice cream, in particular acidophilic, has a pleasant taste and aroma, as well as improves metabolic processes of the body and normalizes the activity of the gastrointestinal tract. Lactobacillus acidophilus, which is part of the acidophilic ice cream, has a high antagonistic activity in relation to a wide range of pathogenic and opportunistic bacteria, including staphylococci. Морозиво кисломолочне, зокрема ацидофільне, відрізняється приємним смаком і ароматом, а також покращує обмінні процеси організму та нормалізує діяльність шлунково-кишкового тракту. Ацидофільна паличка, що входить до складу ацидофільного морозива, володіє високою антагоністичною активністю по відношенню до широкого спектру патогенних і умовно-патогенних бактерій, включаючи стафілококи.