Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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Документ Resource-saving technologies in the production of children's dairy products(2024) Bass, Oksana; Bandura (Kuzmyk), UlianaWhey milk has numerous nutritional advantages and applications in the technology of dairy, milk-containing and other food products, including those intended for children's nutrition. The potential health benefits of this product are obvious and mostly studied for adult consumers. Thus, detailed studies are needed, including clinical ones, confirming the positive impact of the properties of whey proteins on children's health.Документ Influence of demineralized whey concentrates on ice cream sugar content(2023) Polishchuk, Galyna; Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, ArturThe article presents the issue of food waste among young people. The research is based on the causes of the impact, possible solutions to combat food waste, the causes of its spread and the factors contributing to the spread of food waste worldwide. This is a important topic for all humans and the behaviour of young peoples is very important to be studied.Документ 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 Use of alternative sweeteners in ice cream(2021) Polishchuk, Galyna; Bass, OksanaThe article is devoted to research aimed at improving the technology of ice cream through the use of sugar substitutes and their compositions that exhibit functional and technological properties and improve the quality of the finished product. The feasibility of using starch syrup and polyols for the formation of recommended organoleptic, physical and chemical characteristics of ice cream, and their stabilization during the guaranteed period of storage is scientifically substantiatedДокумент Development of resource-saving technologies in the dairy industry(2021) Mykhalevych, Artur; Polishchuk, Galyna; Bass, OksanaDevelopment and implementation of resource-saving technologies at dairy industry enterprises of Ukraine is a modern direction of production sustainable development and economically profitable investment, which not only saves raw materials, but also affects the growth of production and reduces the negative impact on the environment.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 Theoretical aspects of improving the technology of low-calorie ice cream(2020) Bass, Oksana; Bandura (Kuzmyk), UlianaGiven the above, it is advisable and relevant to study the possibility and conditions of application of technological and functional prescription components - substitutes for sugar, fat and other non-synthetic substances in ice cream, as well as review and clear control over the conditions of promotion and implementation of this dessert.Документ Starch syrups as substitutes for sugar and milk powder in ice cream(2020) Kochubei-Lytvynenko, Oksana; Polishchuk, Galyna; Bass, OksanaТhe article considers the existing and promising ways to use starch syrup in milk-based ice cream recipes. The influence of substitution of sugar on dry skimmed milk starch syrup and starch on the characteristics of mixtures for the production of ice cream of classical types has been investigated. to study the possibility of simultaneous replacement of sugar and dry skim milk residue with starch syrup in milk-based ice cream, the degree of substitution of the milk component up to 30% is used, which will ensure its minimum possible content in the product (at least 7%). Simultaneous replacement of milk powder and sugar on the composition of starch syrup with different carbohydrate composition has been carried out. The article describes the results of analytical and experimental research methods: rheological characteristics and cryoscopic temperature of mixtures, organoleptic characteristics of ice cream, whipped cream, resistance to melting. as a result of the conducted researches the multifunctional technological properties of starch syrup with low and high degree of saccharification in the composition of mixtures for ice cream production as sweeteners, cryoprotectants, thickeners and structure stabilizers has been revealed. Studies confirm the feasibility of using composite mixtures of low-sugar and high-sugar starch syrup as substitutes for sugar and milk powder in ice cream. on the basis of research, ice cream recipes with improved characteristics and reduced cost have been developed.