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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 Quality rating of desserts based on fruit and berry raw materials(2021) Koretska, Iryna; Kuzmin, Oleg; Polyovyk, Volodymyr; Deinychenko, Liudmyla; Berezova, Ganna; Stukalska (Ivanova), NataliiaThe aim of the study is to study the rating of the quality of desserts based on a fruit and berry blended semi-finished product with an increased antioxidant capacity and improved sensory indicators. Метою дослідження є вивчення рейтингу якості десертів на основі плодово-ягідного купажного напівфабрикату з підвищеною антиоксидантною здатністю та покращеними органолептичними показниками.Документ Antioxidant characteristics of tea-herbal compositions(2021) Kuzmin, Oleg; Stukalska (Ivanova), Nataliia; Mykhonik, Larysa; Koval, Olga; Polyovyk, Volodymyr; Berezova, GannaIntroduction. The aim of the study was to determine the antioxidant capacity of herbal infusions and evaluate the possibility of using them to create herbal tea compositions. Materials and methods.Antioxidant capacity of tea-herbal compositions was determined by redoxmetry and pH-metry; sensory indicators were evaluated by expert method; results of mathematical and statistical processing were assessed by the method of linear Pearson correlation. Results and discussion.The рН for water infusions from raw materials has a value of 2.35 for Hibiscus sabdariffa and 6.55 for Calamintha nepeta. The minimum theoretical value of RP (Ehmin) for plant water infusions was obtained, which has a value from 267.0 mV for Calamintha nepeta to 519.0 mV for Hibiscus sabdariffa. The actual measured RP of infusions (Ehact) was established as 37.0 mV for Daucus carota and 203.0 mV for Hibiscus sabdariffa. Water infusions from vegetable raw materials have the value of regenerative capacity (recovery energy, REinf) in the range from REinf 150.8 mV for Vitis vinifera) to REinf 316.0 mV for Hibiscus sabdariffa. For the restaurant business in the manufacture of beverages are promising water infusions of Hibiscus sabdariffa and Citrus limonum, which received increased antioxidant characteristics REinf 316.0 mV and 298.0 mV, respectively, and positive sensory evaluation. It is proved that the energy of reduction/oxidation of vegetable raw materials (REplant) relative to the solvent – prepared water is in the range of values from 45.8 mV for Vitis vinifera to 211.0 mV for Hibiscus sabdariffa. Based on mathematical and statistical analysis, it was found that physicochemical parameters in the range of values with very high correlation (r 0.9–1.0) includes the following indicators: pH, Ehmin, REinf, REplant. Rational composition of tea-herbal composition was found: Hibiscus sabdariffa, 30 %; Matricaria chamomilla, 20 %; Ilex paraguariensis, 10 %; Rosae fructus, 10 %; Mentha piperita, 10 %; Citrus sinensis, 8 %; Citrus limonum, 7 %; Calendulae flores, 5 %. Conclusions.For the technology of the restaurant industry, the use of tea-herbal compositions from plant materials Hibiscus sabdariffa, Matricaria chamomilla, Ilex paraguariensis, Rosae fructus, Mentha piperita, Citrus sinensis, Citrus limonum, Calendulae flores, which have increased antioxidant characteristics, is proposed.Документ Scientific substantiation and development of technology of bechamel sauce of the increased nutritional value(2021) Stukalska (Ivanova), Nataliia; Kuzmin, Oleg; Koretska, Iryna; Polyovyk, Volodymyr; Hrushevska, IrynaThe paper discusses the nutritional composition of sauces, analyzes traditional recipes, possible ingredients to improve the nutritional composition of Bechamel sauce.Документ Thermophysical characteristics of frozen semifinished products for restaurant technology(2020) Koretska, Iryna; Polyovyk, Volodymyr; Maslikov, Maxim; Kuzmin, OlegThe aim of the study is to determine the influence of the rmophysical characteristics of frozen semi-finished products on the quality of desserts.Документ Development of the desserts based on non-traditional vegetable raw materials(2021) Vorobyova, Anastasia; Polyovyk, Volodymyr; Koretska, IrynaNowadays, the problem of healthy eating is acute. Most consumers prefer organic foods, dishes based on natural vegetables and fruits, and healthy nutrition. Thus, reducing calories content and increasing the nutritional value of sweet dishes is a promising area for the research. Therefore, the object of this study is the technology of whipped sweet «sambuk»-type dishes. To create the new desserts, non-traditional vegetable raw materials, namely physalis puree and banana puree, were chosen. Physico-chemical, mathematical, and dessert quality analysis methods were used in the study.Документ Analysis of the competitive environment of the hotel economy Ivano-Frankivsk region(2021) Kyrpichenkova, Oksana; Bilan, Viktoriya; Matiushenko, Raisa; Kuzmin, Oleg; Sylka, Iryna; Polyovyk, VolodymyrУ статті аналізуються розвиток індустрії гостинності Івано-Франківської області, зокрема Яремчанщини, фактори, які необхідно враховувати при плануванні діяльності нового готелю. This article analyzes the development of the hospitality industry of Ivano-Frankivsk region, in particular the Yaremche region, the factors that need to be considered when planning the activities of a new hotel.Документ Modeling of innovative technology of fruit and berry desserts(2020) Polyovyk, Volodymyr; Koretska, Iryna; Kuzmin, Oleg; Zinchenko, TatianaThe aim of the work is to create a mathematical model for determining the balance of biologically active substances in prescription compositions of desserts made using blended semifinished vegetable raw materials. The task of the study is to determine the composition of the blended prescription mixture of a model pair of vegetable puree with the maximum content of biologically active substances. Results. The scientific novelty of the obtained results is that for the first time mathematical models of blended pairs were obtained and physicochemical and organoleptic parameters of innovative desserts were studied. Used modern research methods organoleptic, physicochemical; mathematical processing of experimental data was performed using computer technology. According to the results of organoleptic evaluation, the rating score of apple-dogwood dessert exceeded the control sample on apple puree (97.72 vs. 91.18б).Метою роботи є створення математичної моделі для визначення балансу біологічно активних речовин в рецептурних композиціях десертів виготовлених з максимальним вмістом біологічно-активних речовин використанням купажних напівфабрикатів рослинної сировини. є визначення складу купажної рецептурної суміші модельної пари рослинного пюре з Наукова новизна отриманих результатів полягає в тому, що було вперше отримано математичні моделі купажних пар та досліджено фізико-хімічні та органолептичні показники інноваційних десертів. Використовували сучасні методи дослідження органолептичні, фізико-хімічні; математичну обробку експериментальних даних проводили за допомогою комп’ютерних технологій. За результатами органолептичної оцінки рейтинговий бал десерту яблуко-кизил перевищив контрольний зразок на яблучному пюре (97,72 проти 91,18 балів2).Документ Identification of equilibrium state of hydroxyl protons in vodkas by 1H NMR spectroscopy(2017) Kuzmin, Oleg; Sujkov, Sergey; Koretska, Iryna; Matyiashchuk, Olena; Polyovyk, VolodymyrThe conducted researches set a fundamental difference of behavior of hydroxyl proton of ethanol and water in vodkas, using 1H NMR spectroscopy.