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Документ Influence of starch products on the vitality and activity of lactic acid bacteria in yogurt(2024) Ivashchenko, Olga; Khonkiv, Myroslav; Stabnikov, Victor; Polishchuk, Galyna; Marynin, Andriy; Buniowska-Olejnik, MagdalenaThe influence of starch product with different dextrose equivalents addition on the viability and activity of lactic acid bacteria Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus during fermentation and storage of yogurt has been studied. An increase of dextrose equivalent and monosaccharides content in starch products reduce the fermentation time of milk due to the increase of lactic acid bacteria activity. A slight decrease in water activity in the presence of glucose-fructose syrup in yogurt in an amount of 9% had virtually no effect on the milk fermentation process. The number of lactic acid bacteria increased during the first seven days of yogurt storage added with glucose-fructose syrup. On the 14th day of storage, the concentration of cells of S. thermophilus and L. delbrueckii ssp. bulgaricus became almost the same in all yogurts due to almost complete consumption of carbon sources. When the storage of yogurt was extended to 28 days, the most stable content of lactic acid bacteria was found in yogurt added with maltodextrin due to its prebiotic properties. The increases of active acidity and syneresis in all yogurts were greatest in the first 8–14 days. Presence of dextrins in yogurt stabilizes its physical and chemical properties during storageДокумент The study of the abiloity of soy isolates of different trademarks to interact with water molecules(2021) Fursik, Oksana; Bandura (Kuzmyk), Uliana; Sviatnenko, Roman; Marynin, Andriy; Strashynskyi, Igor; Pasichnyi, VasylThe established ability of soy isolates to absorb and hold water molecules was mainly due to the predominant amount of globular proteins, which showed a high ability to hydrate, provide high solubility, viscosity of experimental systems and they were characterized by high functional and technological properties (FTP): water-binding, fat-absorbing and emulsifying abilities, were able to form gels, structured matrices, stabilize emulsions, and also have high solubility, salt and heat resistance. This is one of the indicators which helps to combine their physical characteristics with raw meat materials. Due to the complex of properties, soy isolates remain one of the best protein preparations for the production of meat products.Документ Thermogravimetric analysis of indicators of the paste based on sour crem(2017) Kochubei-Lytvynenko, Oksana; Marynin, Andriy; Yushchenko (Gonchar), Natalia; Bandura (Kuzmyk), Uliana; Lazarenko, MaximFor forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5.0 % of the mixture mass. A sample with modified starch E 1410 was taken as a control in the amount 1.3 %. The study of the moisture condition was realized by the thermogravimetric method using a derivatograph Q-1500D (Pau-lik-Erdey) (Hungry). It was established, that the content of adsorptive moisture of the sour milk paste was 34.0 %. whereas in the control - 34.5 %. that confirm the effectiveness of using non-fried buckwheat as a moisture-binding component. Such properties of non-fried buckwheat may be explained by the presence of starch compounds and easily accessible protein in its composition, able to hydration in the process of preparation of a component and to keeping moisture at further storage of a product.