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Документ Methods for determining the characterization of mashes with fiber for semi-finished products on the milk-protein base(2019) Grek, Olena; Tymchuk, Alla; Tsygankov, Sergii; Onopriichuk, Olena; Savchenko, Alexander; Ochkolyas, OlenaThe aim of the work is to develop effective methods that characterize the mixing of semi-finished products with potato fiber after heat treatment, to avoid excessive compaction of products and stabilization of qualimetric parameters. The article presents the main methods for determining the characteristics of mixtures with potato fiber for heat-treated semi-finished products.Документ Research of quality indicators in protein-blueberry concentrates(2020) Grek, Olena; Pshenychna, Tetyana; Tymchuk, Alla; Savchenko, Alexander; Ochkolyas, OlenaThe effect of blueberry coagulant in the form of specially processed blueberry paste on the building-up process of proteinblueberry concentrates has been considered in the article and the change in their physical-chemical indicators during storage has been determined. A study of blueberry coagulant application in the amount of up to 12% provides the effective running to process of thermo acid coagulation of milk proteins with a maximum clot yield. It has been found that with an increase in the amount of blueberry paste adding from 2% to 10%, the yield of protein-blueberry concentrates increases from 5% to 40%, and the moisture mass fraction in clots decreases, on the contrary, from 73.4% to 67.1%. В роботі розглянуто вплив коагулянту чорничного у вигляді спеціально обробленої чорничної пасти на процес утворення концентратів білково-чорничних та визначено зміну їх фізико-хімічних показників протягом зберігання. Дослідження внесення коагулянту чорничного в кількості до 12 % забезпечує ефективне проведення процесу термокислотного осадження білків молока з максимальним виходом згустку. Встановлено, що зі збільшенням кількості внесення чорничної пасти від 2 % до 10 % – збільшення виходу концентратів білково-чорничних становить від 5 % до 40 %, а масова частка вологи згустків навпаки знижується від 73,4 % до 67,1 %.Документ Determination methods of food fibers characteristics in milk mixtures with the modified fat composition(2019) Grek, Olena; Tymchuk, Alla; Tsygankov, Sergii; Savchenko, Alexander; Ovsiienko, Kira; Ochkolyas, OlenaThe main methods of determining the technological parameters of dietary fiber in milk mixtures of modified fat composition are presented in the article. Methods for investigating the ability of food fibers to moisture and fat absorption are proposed. The values characterizing the swelling parameters of the herbal ingredients in the experimental mixtures were obtained. The effectiveness of the IR spectroscopy method for the identification and comparison of moisture bond forms in mixtures of food fibers with water and oil was confirmed. The parameters of thermal stability and degree of leakage of liquid fat for mixtures of modified fat composition with maximum butter oil replacement by 25% of oil were obtained. The results of the studies indicate that there are objective possibilities for the effective use of Vicetal dietary fiber, to stabilize the structure and to prevent the appearance of defects in the consistency of products with modified fat composition.Документ Methods of determination of parameters of Whey with food fibers(2018) Tsygankov, Sergii; Grek, Olena; Krasulya, Olena; Onopriichuk, Olena; Chubenko, Larysa; Savchenko, Alexander; Snizhko, Olha; Ochkolyas, OlenaThe article presents fixation methods of parameters of whey with food fibers for fermentation with lacto-fermentative Zygosaccharomyces lactis 868-K yeast for getting a non-alcoholic fermented beverage.