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Документ Antioxidant properties of water-alcohol infusions of teaherbal compositions based on yerba mate(2022) Shevchenko, Oleksandr; Kuzmin, Oleg; Melnyk, Oksana; Khareba, Volodymyr; Frolova, Natalia ; Polyovyk, VolodymyrДля технології виробництва лікеро-горілчаних напоїв ресторанного господарства запропоновано використання водно-спиртових настоїв чайно-трав'яних композицій на основі йерба мате (Ilex paraguariensis), що мають підвищені антиоксидантні властивості та сенсорні показники.Документ Influence of plant raw materials on the alcohol infusions quality(2020) Dubovkina, Iryna; Kolesnyk, Victoriia; Polupan, Valentyn; Melnyk, Oksana; Kiiko, VictoriiaThe aim of the work is to study the influence of plant raw materials on the alcohol infusions quality. For the preparation of plant raw materials, samples were taken and crushed: Echinacea purpurea root, Rhodiola rosea root, Zingiber officinale root, dried kelp Laminaria. Study of sensory quality indicators of alcohol infusions from plant raw materials was carried out on a five-point scale, taking into account the weights; physico-chemical parameters is determined in relation to the volume fraction of alcohol, mass fraction of essential oil and the concentration of the general extract in the test solution. Consumer properties of alcohol beverages are formed at all stages of their production, so before adding alcohol to the finished drink was considered appropriate to investigate the quality of the obtained semi-finished products. Organoleptic characteristics of alcohol infusions from plant raw materials have a harmonious pleasant taste and aroma, transparent, attractive color, no sediment. The strength of the samples is in the range from 43.0 to 55.0% and is explained by the different concentration of alcohol in the water- alcohol mixture during the extraction of plant components. Fluctuations in the content of essential oil and extractives are due to the peculiarities of the chemical composition of vegetable raw materials. The presence of biologically active substances, a number of vitamins and mineral compounds in the experimental samples of infusions allows them to be used in multi-component alcohol beverages, characterized by reduced toxic effect. Alcohol infusions for further production of multicomponent alcohol beverages were obtained. The conducted researches for organoleptic and physico-chemical indicators give the bases to create a drink with the forecasted high indicators of quality.Документ Application of the Inverse Chronopotentiometry Method to Control the Content of Toxic Elements in Refining Production(2021) Melnyk, Oksana; Galimova, V.; Radzievska, Irina; Marynin, AndriyUkraine is one of the world leading exporters of sunflower oil. An important safety indicator is the content of toxic elements in it, which should not exceed the maximum permissible concentrations. Toxic elements entering the human body reduce the functions of individual systems and organs and lead to immunodeficiency. The toxic elements by which food products are controlled include copper (Cu), zinc (Zn), iron (Fe), cadmium (Cd), lead (Pb), arsenic (As), and mercury (Hg).Документ Research of the rheological properties of water variances of polysaccharides(2021-04) Tochkova, Oksana; Gagan, Inna; Melnyk, OksanaThe object of research is aqueous dispersions of polysaccharides. One of the most problematic factors is the in- sufficient study and study of the physicochemical properties of polysaccharides, in particular starch. Among natural polysaccharides, starch occupies a unique position. It has a wide range of applications across many industries and technologies. This is what determines a large number of studies of the state of starch of various botanical origin under the action of various factors that have appeared in the literature recently. Natural polysaccharides, in contrast to synthetic ones, are characterized by a partial ordered structure, formed in the process of synthesis and growth. In the course of the study, a new method of relaxation in starch mixtures was proposed. It was found that struc- tural relaxation in time is slow and long. It was also found that the physicochemical characteristic of polysaccharides, relaxation, is explained by a partially ordered structure with the mutual arrangement of individual chains in a spatial network. It was shown that, under the action of shear stresses, the retest destroys the pseudoplastic liquid structures of aqueous dispersions of starch, followed by restoration to an equilibrium state within 17 hours. The process of recovery or structural relaxation of the spatial structures of aqueous dispersions of polysaccharides occurs due to the rear- rangement of the spatial network of the polymer and is formed due to the existence of cross-linked chemical bonds. Thanks to this method of using polysaccharides, it is possible to obtain improved organoleptic, structural, mechanical and physicochemical characteristics of food products. Compared to similar thickeners (pectin, flour), native potato and corn starches provide and provide structural form to products such as sauces, puddings, pastries, minced meat, fish products, and low fat dairy products. In the food system, the role of polysaccharides is to stabilize structure and interact with other components to deliver or maintain nutrients and taste.Документ Investigation of vegetable oils to oxidative degradation of varying degrees of saturation with tocopherol(2018) Melnyk, Oksana; Radzievska, Irina; Galenko, Oleg; Peshuk, LudmilaThe content of tocopherol isomers and their activity in oils with different depth of refining-by pressing up unrefined and refined deodorized. It is shown that the isomeric composition of tocopherols influence on the rate and kinetics of elongation, and termination of radical chain oxidation. The relationship between the fatty acid composition of the oil, in particular the content of unsaturated fatty acids, the flow rate of peroxidation reactions and content of oxidation inhibitors. It is shown that a critical factor when braking oxidation reactions is the inhibitory effect of tocopherol, namely its greatest when the total content of a-isomer content.Документ Using of plant raw materials in the production of preventive yogurts(2020) Melnyk, Oksana; Kiiko, Victoriia; Zolotoverh (Kurpilianska), Kateryna; Ianchyk, MariiaThe purpose of the study is to create prophylactic products using powders of plant raw materials (Jerusalem artichoke, celery, pumpkin seed meal) and determine their effect on the organoleptic, physicochemical, structural and mechanical properties of yogurt. Plant raw materials can enrich yogurts with plant proteins, complex polysaccharides, vitamins, and minerals. Experimental samples of yogurts with plant powders added in different concentrations have been obtained in the laboratory.Документ Efficiency of gas chromatographic analysis of terpens and terpenoids of sources of aromatic substances, taking into account the polarity of the stationary phase(2020) Frolova, Natalia; Ukrainets, Anatoliy; Niemirich, Oleksandra; Melnyk, Oksana; Ustymenko, IhorThe results of the research allow us to increase the reproducibility of gas chromatographic analysis of sources of aromatic substances, as well as to choose SP, which can be interchangeable and provide a similar separation.Результати дослідження дозволяють збільшити відтворюваність газохроматографічного аналізу джерел ароматичних речовин, а також вибрати СП, який може бути взаємозамінним та забезпечити подібне розділення.Документ Technological properties of the powder made from jerusalem artichoke obtained by the method of drying with mixed heat supply(2017) Niemirich, Oleksandra; Melnyk, Oksana; Petrusha, Oksana; Havrysh, Andrey; Koval, Olga V.Present work addresses technological properties of powder made from Jerusalem artichoke, formed by the method of drying with mixed supply of heat, compared to traditional convection. В статті розглядаються технологічні властивості порошку, виготовленого з топінамбуру, виготовленогометодом сушіння з змішаним подаванням тепла в порівнянні з традиційною конвекцією.Документ Anomalous properties in aqueous solutions of polysaccharides(2014) Mank, Valeriy; Melnyk, Oksana; Bakhmach, VolodymyrThe study of physicochemical properties of suspensions of polysaccharides in a wide range of mechanical stress and temperature are important in justifying the technological conditions of production of quality food.