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Документ β-glucan as a Techno-Functional Ingredient in Dairy and Milk-Based Products — A review(2022) Mykhalevych, Artur; Polishchuk, Galyna; Nassar, Khaled; Osmak (Fedchenko), Tetiana; Buniowska-Olejnik, MagdalenaThe article systematizes information about the sources of -glucan, its technological functions and practical aspects of its use in dairy and milk-based products. According to the analysis of scientific information, the main characteristics of -glucan classifications were considered: the source of origin, chemical structure, and methods of obtention. It has been established that the most popular in the food technology of dairy products are -glucans from oat and barley cereal, which exhibit pronounced technological functions in the composition of dairy products (gel formation, high moisture-binding capacity, increased yield of finished products, formation of texture, and original sensory indicators). The expediency of using -glucan from yeast and mushrooms as a source of biologically active substances that ensure the functional orientation of the finished product has been revealed. For the first time, information on the use of -glucan of various origins in the most common groups of dairy and milk-based products has been systematized. The analytical review has scientific and practical significance for scientists and specialists in the field of food production, in particular dairy products of increased nutritional value. У статті систематизовано відомості про джерела отримання β-глюкану, його технологічні функції та практичні аспекти використання в молочних і молоковмісних продуктах. За результатами аналізу наукової інформації розглянуто основні характеристики класифікацій β-глюканів: за джерелом походження, хімічною будовою та способами отримання. Встановлено, що найбільш популярними в харчовій технології молочних продуктів є β-глюкани вівса та ячменю, які виявляють виражені технологічні функції у складі молочних продуктів (гелеутворення, висока вологозв'язуюча здатність, підвищення виходу готової продукції, формування текстури та оригінальні сенсорні показники). Обґрунтовано доцільність використання β-глюкану з дріжджів та грибів як джерела біологічно активних речовин, що забезпечують функціональну спрямованість готового продукту. Вперше систематизовано відомості про використання β-глюкану різного походження в найбільш поширених групах молочних і молоковмісних продуктах. Аналітичний огляд має наукове та практичне значення для науковців і спеціалістів у галузі виробництва харчових продуктів, зокрема молочних продуктів підвищеної харчової цінності.Документ Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream(2021) Sapiga, Victoria; Polishchuk, Galyna; Buniowska-Olejnik, Magdalena; Shevchenko (Kishenko), Iryna; Osmak (Fedchenko), TetianaIce cream is a structured multicomponent food product that is also an emulsion, foam and suspension. High-calorie ice cream with a fat content of at least 10–12% is stably in high demand due to its rich creamy taste, creamy consistency, and high resistance to melting. On the one hand, low-fat ice cream is of increasing interest to consumers as a new trend among low-calorie foods. On the other hand, the low content of fat (≤ 3%) and dry matter (≤ 30%) in ice cream has a negative effect on its quality.Документ The process optimization of protopectin enzymolysis of vegetable raw materials for its use in ice cream production(2021) Sapiga, Victoria; Mykhalevych, Artur; Osmak (Fedchenko), Tetiana; Polishchuk, GalynaIn foods, especially structured, an important role is played by the use of stabilizing substances, which include pectins. As protective colloids, they perform important technological functions - have a stabilizing and emulsifying ability, form a creamy consistency and increase overrun, which is important for the formation of ice cream quality indicators.Документ Enzymatic destruction of protopectin in vegetable raw materials to increase its structuring ability in ice cream(2021) Sapiga, Victoria; Polishchuk, Galyna; Breus, Natalia; Osmak (Fedchenko), TetianaThe expediency of protopectin enzymatic hydrolysis of vegetable raw materials as a functional-technological semi-finished product for ice cream production is proved. In dispersed food systems, pectins as protective colloids have a stabilizing and emulsifying ability, form a creamy consistency, increase whipping and control syneresis, which is important for the formation of ice cream quality indicators. Highly purified pectin preparations are usually used in ice cream.Документ Food 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. By developing and improving the composition of products that increase the body's resistance in an unfavorable environment, including dairy, it is quite possible to improve the quality of human life, as well as to ensure the body's adaptation to unfavorable living and working conditions. Based on the results of previous studies, new types of acidophilic-whey ice cream, enriched with protein, have been developed. The amino acid composition and mineral composition of new types of ice cream enriched with protein were investigated with the help of amino acid and express analyzers. Based on the daily human need for these substances, it was concluded that the biological value of ice cream, enriched with a complex of proteins, increased by 15% in comparison with the control. It was also found that the introduction of pectin-containing raw materials into the composition of acidophilic-whey ice cream with protein concentrate provides a ratio of minerals that is close to the optimal for all age categories.Документ Scientific explanation of composition of acidophilic-whey ice cream, enriched with protein(2021) Polishchuk, Galyna; Kochubei-Lytvynenko, Oksana; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Bass, Oksana; Mykhalevych, Artur; Sapigа, VictoriaThe work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste.Документ Study of vegetable raw materials influence on cryoscopic temperature and the content of free and bound moisture in milk-vegetable blends(2019) Sapigа, Victoria; Mykhalevych, Artur; Polishchuk, Galyna; Osmak (Fedchenko), TetianaIn recent years in Ukraine, a group of structured dairy based dessert products (ice cream, mousse, creams, sambukes, etc.) are particularly popular among consumers . Such food systems require the obligatory content of stabilizers and stabilization systems: starches, gums, pectins, proteins, sulfated polysaccharides, their composite mixtures and integrated complexes with emulsifiers. This results, on the one hand, in increasing the cost price of the finished product, since most of these nutritional supplements do not produce domestic enterprises, and on the other hand, such compounds and their mixtures, mostly chemically modified and synthesized, not only do not affect the nutritional value of finished products, but also have some restrictions for the application. Therefore, a promising trend is to expand the range of ice cream on the basis of natural functional and technological raw materials of vegetable origin, in particular vegetable.Документ Research of Milk-Protein Concentrates and Fruit Vegetable Puree Surface Activity in the Ice Cream Composition(2019) Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Bandura (Kuzmyk), Uliana; Sapigа, Victoria; Mykhalevych, ArturThe purpose of the scientific paper is to study the surface activity of milk-protein concentrates and pectin-containing fruit-vegetable purees as functional and technological components in the composition of creamy ice cream. The surface activity of milk proteins and the surface neutrality of pectin-containing purees were confirmed. Synergism ofproteins and polysaccharides interaction for the formation of dispersed ice cream systems, in particular, milk fat emulsion, has been established. The conclusion about the important role of complex application of protein compounds exhibiting surface activity and polysaccharides that determine the structural and mechanical stability factor of dispersed ice cream systems is formulated. Мета наукової роботи - вивчити поверхневу активність молочно-білкових концентратів та пектиносодержащих фруктово-овочевих пюре як функціональних та технологічних компонентів у складі вершкового морозива. Підтверджено поверхневу активність молочних білків та поверхневу нейтральність пектиносодержащих пюре. Встановлено взаємодію взаємодії протеїнів та полісахаридів для утворення дисперсної системи морозива, зокрема, молочної жирової емульсії. Сформульовано висновок про важливу роль комплексного застосування білкових сполук, що виявляють поверхневу активність, та полісахаридів, що визначають фактор структурної та механічної стійкості дисперсних систем морозива.Документ Scientific explanation of the composition and technological modes of manufacture of dairy ice cream with vegetable puree(2019) Sapigа, Victoria; Polishchuk, Galyna; Osmak (Fedchenko), Tetiana; Mykhalevych, Artur; Maslikov, MaximThe modern assortment of ice cream on milk base with vegetable fillers has been analyzed. The choice of vegetable raw material as a promising functional and technological ingredient in composition of milk ice cream is substantiated.Object ofresearch - ice cream technology. The subject of the study - vegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex,dynamic viscosity by Geppler viscometer, resistance to melting - the melting time of hardened ice cream samples, the air bubbles size - the microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrun - by the weight method.Object ofresearch - ice cream technology. The subject of the study - vegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex, dynamic viscosity by Geppler viscometer, resistance to melting - the melting time of hardened ice cream samples, the air bubbles size - the microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrun - by the weight method.Scientifically confirmed the expediency of using in composition of the milk ice cream vegetable puree with a high content of soluble pectin due to thermoacid hydrolysis protopectin. The possibility of partial replacement of the stabilizer of the structure on pectin containing puree is established, which, in addition to the structural function, acts as a natural dye and a taste-aromatic ingredient, enriches the product with a complex of carbohydrates and minerals. By the magnitude of dynamic viscosity coefficient, rational regimes of maturating milkvegetable blends with different ratios between the milk and vegetable component were substantiated. It has been established that functional and technological vegetable puree in the amount of 10-20% practically does not affect the сryoscopic temperature of ice cream blends, which makes it possible to apply commonly accepted freeze modes to obtain a product of guaranteed quality.Документ Cryoprotective ability of starch syrup in the composition of aromatic and fruit-berry ice cream(2019) Polishchuk, Galyna; Bass, Oksana; Osmak (Fedchenko), Tetiana; Breus, NataliaFor complete replacement of sugar in the ice cream the starch syrup of different degree of saccharinization was chosen: glucose-fructose syrup GFS (dextrose equivalent 98) and syrup caramel SC (dextrose equivalent 30). GFS, in comparison with control samples with sugar, due to the high content of mono-sugars, significantly reduces the cryoscopic temperature of the mixtures. While, the SC boosts this figure. Therefore, in order to maintain the recommended balance on the content of frozen water at each stage of low-temperature processing of ice cream mixtures, it is expedient to combine the cryoprotective capacity of the syrup with different dextrose equivalent. The ranges of optimal correlations between GFS and SC in compositions were calculated, allowing to receive the content of frozen water, according to control samples – from 30:70 to 40:60 for aromatic ice cream and from 50:50 to 90:10 – for fruit-berry ice-cream. Microstructural analysis of ice cream samples has demonstrated the expediency of complete replacement of sugar on the syrup compositions, which provides the formation of a more homogeneous finished product structure, compared with control samples with sugar.Для повної заміни цукру в морозиві було обрано крохмальний сироп різного ступеня сахаринізації: глюкозо-фруктозний сироп GFS (декстрозний еквівалент 98) та сироп карамельний SC (декстрозний еквівалент 30). GFS, порівняно з контрольними зразками з цукром, завдяки високому вмісту моно-цукрів значно знижує кріоскопічну температуру сумішей. У той час як НС збільшує цю цифру. Тому, щоб підтримувати рекомендований баланс за вмістом замерзлої води на кожному етапі низькотемпературної обробки сумішей з морозивом, доцільно поєднувати кріопротекторну здатність сиропу з різним еквівалентом декстрози. Діапазони оптимальних співвідношень між GFS та SC у композиціях розраховувались, що дозволяло отримувати вміст замороженої води, за контрольними зразками - від 30:70 до 40:60 для ароматичного морозива та від 50:50 до 90:10 - для фруктово-ягідного морозива. Мікроструктурний аналіз зразків морозива продемонстрував доцільність повної заміни цукру на сиропних композиціях, що забезпечує формування більш однорідної структури готового продукту порівняно з контрольними зразками з цукром.