Тези доповідей, матеріали конференцій
Постійне посилання на розділhttps://dspace.nuft.edu.ua/handle/123456789/7373
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20 результатів
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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 Physicochemical properties of ice cream mixes(2023) Mleko, Stanislaw; Sapiga, Victoria; Polishchuk, Galyna; Tomczynska-Mleko, Marta; Terpiłowski, Konrad; Pérez-Huertas, SalvadorThe purpose of the work was to study the functional and technological properties of natural ingredients in low-calorie ice cream as potential structure stabilizers and fat substitutes. Ice cream mixes with β- glucans from oats and yeast, with fermented and non-fermented pectin-containing beet purée were studied. The viscosity of the mixes was measured on an ultrasonic viscometer Unipan type 505, viscoelastic properties on a Kinexus lab+ device, surface tension on a KSV Sigma 700 tensiometer, water activity on an AWMD-10 device.Документ Research features of low-fat ice cream mixtures structuring with β-glucan and pectin-containing vegetable raw materials(2022) Mykhalevych, Artur; Sapiga, Victoria; Polishchuk, GalynaA study of the viscosity-speed characteristics of ice cream mixes was conducted using a rotary viscometer with a "cylinder-cylinder" measuring system. Shear stress τ (Pa) was measured at a temperature of 20°C for twelve values of the shear rate gradient in the range from 3 to 1312 s-1 in forward and reverse motion.Документ Qualimetric evaluation of sensory properties of acidophilic-whey ice cream with oat beta-glucan(2022) Mykhalevych, Artur; Polishchuk, Galyna; Bandura (Kuzmyk), UlianaIn this study, it was carried a qualimetric assessment of the organoleptic properties of the developed composition of ice cream. The authors used special method for studying the organoleptic properties of ice cream. Organoleptic evaluation was conducted by a commission of 10 people from among scientific, research and teaching staff and postgraduates of the Milk and Dairy Products Technology Department in conditions that meet the requirements of the evaluation standard. The obtained data confirm the expediency of applying oat beta-glucan at the level of 0.75 %, which correlates with the functional and technological properties of ice cream and provides the highest indicators of organoleptic perception. У статтіпроведено кваліметричнуоцінку органолептичних властивостей розробленої композиції морозива. Автори використовували спеціальну методику дослідження органолептичних властивостей морозива. Органолептичну оцінку проводила комісія у складі 10 осіб з числа науково-педагогічних працівників та аспірантів кафедри технології молока та молочних продуктів в умовах, щовідповідають вимогам стандарту оцінки. Отримані дані підтверджують доцільність застосування бета-глюкану вівса на рівні 0,75 %, що корелює з функціонально-технологічними властивостями морозива та забезпечує найвищий рівень органолептичних показників.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 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 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 Structuring properties of transglutaminase in whitecontaining systems(2021) Shevchenko (Kishenko), Iryna; Polishchuk, Galyna; Nikishina, TatianaThe article presents the results of research on the use of transglutaminase in the technology of restructured ham products as a functional drug that regulates the structure and functional and technological properties of proteincontaining systems. The aim is to study the possibility of regulating the structure of restructured ham products by using the enzyme transglutaminase and milk proteinssubstrates. The substrate specificity of the microbial form of the calcium-independent enzyme produced by the bacteria Streptoverticilti mobamense to the protein preparation "Drip free cas", sodium caseinate "Dairy Co" and proteins of dry buttermilk was studied. The effect of the enzyme transglutaminase on the functional properties of meat systems with different combinations of milk proteins in their composition has been studied. It has been proven that the formation of protein structure by fermentation makes it possible to obtain heat-resistant systems and promotes the production of high quality meat products.