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Документ Changes in vitamin content and sensory characteristics of frozen wild berries during storage(2024) Simahina, Galina; Naumenko, Nataliia; Kaminska (Halapsina), SvitlanaThe aim of the study was to evaluate changes in the content of ascorbic acid, bioflavonoids, and β-carotene, as well as the organoleptic properties of frozen wild berries under the influence of cryoprotectants after long-term storage. Berries, processed with a water solution of cryoprotectant before freezing, after 9 months of storage, showed almost no significant difference with fresh raw materials in terms of vitamin content and sensory characteristics. The optimal conditions for defrosting of berries was temperature 0 °C for 30–33 minutes.Документ Functional nutrition to support the health of the population of Ukraine under wartime conditions(2023) Stetsenko, Natalia; Simahina, Galina; Goyko, Iryna; Bashta (Sheremet), AllaThe population of Ukraine has been living in conditions of Russian aggression for more than a year and is in a state of stress due to shelling, uncertainty of the future, risks of loss of life and property, worries for the lives of relatives who are in the ranks of the defense forces or found themselves in territories temporarily not controlled by Ukraine. Under these conditions, the quality of food, drinking water, and the environment deteriorate, with complex negative impacts on people's health. They need particular special nutrition with a full set of necessary essential nutrients, capable of providing physical and psychological endurance, preventing the occurrence and development of somatic, nervous and other types of various diseases. For this, health and functional food products and drinks are needed, which will include a scientifically based selection of physiologically functional ingredients with the necessary medical and biological indicators and directed therapeutic and preventive properties. The research analyses the positive effects of micronutrients that affect physiological processes in the human body during periods of stress and poststress. It is known that in such conditions the metabolism takes place more actively, the consumption of some vitamins and minerals increases, therefore the need for antioxidant vitamins and vitamin cofactors of the body's enzymatic systems increases. There are a number of factors that increase the impact of stress on the human body and, as a result, should be excluded. These include food toxins, alcohol, oxidants, and free radicals. One of the most promising ways to prevent stress and reduce its consequences is to include functional foods and beverages as part of the diet. Their composition should include these functional ingredients, the deficiency of which disrupts the body's adaptive capabilities.Документ The plant half products for fortification of foodstuffs(2023) Simahina, Galina; Naumenko, NataliiaThe subjects for researching are the green parts (tops) of beets, ramsons, nettle, garlic, pea husk, and onion skin. We confirmed the high content of indispensable amino acids – 87 to 283 mg per 100 g of leucine; 72 to 205 mg per 100 g of lysine; 504 to 1375 mg per 100 g in total. Dispensable amino acids in maximal amount are represented by glycine (83 to 377 mg per 100 g), alanine (87 to 251 mg per 100 g). Proteins in researched materials are outstanding with high grade of proteolysis (28.61 % for garlic; 28.81 % for nettle; 29.37 % for sugar beet), which slightly differs from the control index (milk proteins, 30.01 %). Taking green mass for a base to create the biologically active additives and polyfunctional ingredients is grounded scientifically, expedient technologically, and profitable economically. We have recommended using the green mass of plants for enrichment of any food bases in production of foodstuffs for both domestic and foreign markets.Документ Healthy nutrition as humanity's dream of ‘perfect food’(2023) Simahina, Galina; Naumenko, NataliiaThe evaluation of health products as an age-old embodiment of humanity's dreams of ideal nutrition is substantiated. In modern conditions, healthy nutrition becomes not only a source of necessary biologically active substances for the human body, but also performs a protective function for organs and cells from adverse environmental factors. The main requirements for the composition of health products with various functional directions have been formulated.Документ Use of lupine flour and cavbuz puree in bread technology(2022) Bazhay-Zhezherun, Svitlana; Simahina, Galina; Bereza-Kіndzerska, Ludmila; Romanovska, TetianaIntroduction. The influence of plant fortifiers: сavbuz (a hybrid of watermelon and pumpkin) puree and flour of non–alkaloid lupine on the nutritional and biological value of wheat bread, its sorption capacity in relation to toxic lead ions was studied. Materials and methods. Protein content was determined by Bradford method, starch – polarimetrically; fat – by exhaustive extraction with chemically pure hexane; vitamins E, P (rutin), β–carotene – colorimetrically; vitamin C – titrimetrically; В1, В2 – fluorometrically; fiber – by acid hydrolysis; pectin by the calcium–pectate method. The amount of lead absorbed was determined by “wet burning” method. Results and discussion. сavbuz puree is a rich source of substances with antioxidant activity: β-carotene, 13.4 mg, Р (rutin), 45.4 mg, phenolic compounds, 283.23 mg, as well as natural food sorbents such as fiber 1.7 % and pectin, 1.5 % per 100 g of product (moisture 83.1 %). According to sensory and physico-chemical characteristics, cavbuz puree may be used as a component in the manufacturing of health products. Lupine flour contains 3.9 times more protein, 40 times more fiber, 10.5 pectin substances compared to wheat flour; a significant amount of tocopherols - 12.8 mg, β-carotene - 0.52 мг, vitamin C – 35.84 мг per 100 g of product (moisture 9.5 %). The inclusion of 4-7% of lupine flour and 3-5% of cavbus puree in the recipe of wheat bread, makes it possible to obtain bread for health purposes, in which the protein content is 22-32%, fiber content is two to three times higher, tocopherols are 9 times higher than in control, provided that the physico-chemical and organoleptic parameters of the product are acceptable. 100 g of developed bread provides 23% of the minimum rate of pectin consumption, 6% of the daily need for vitamin E; 13.8% in В1, 14% in β–carotene; 6.6% in flavonoids, which are absent in wheat bread. Enriched bread has a 25–30 times higher sorption capacity for toxic divalent lead ions than wheat bread.Документ Nutritional and biological value of dried champignon powders(2022) Simahina, Galina; Naumenko, Nataliia; Bazhay-Zhezherun, Svitlana; Kaminska (Halapsina), SvitlanaOne of the main tendencies of food industry development is the procession and utilization of cultivated mushrooms, prevalently in the shape of powdery half products. The objectives of this article are to evaluate their consumer properties in the indices of quality and safety. Одна з основних сучасних тенденцій розвитку харчової промисловості – виробництво та використання культивованих грибів, переважно у вигляді порошкоподібних напівфабрикатів. Мета дослідження – оцінити їхні споживчі властивості за показниками якості та безпеки.Документ Biological value of proteins of cultivated mushroom(2022) Simahina, Galina; Naumenko, NataliiaМета дослідження – науково обґрунтувати та експериментально підтвердити харчовий статус культивованих грибів як джерела легкозасвоюваних білків, есенціальних та замінних амінокислот, інших цінних біокомпонентів і перспектив їх використання у харчових технологіях. Досліджено два види культивованих грибів – печерицю двоспорову (Agaricus bisporus) та гливу звичайну (Pleurotus ostreatus), один вид дикорослих – підберезники (Leccinum scabrum): за біохімічними характеристиками, масовою часткою альбумінів, глобулінів, глютелінів, проламінів; якісним і кількісним складом амінокислот у вільній і зв’язаній формах. The objectives of this research are to scientifically substantiate and experimentally prove the nutritional status of cultivated mushrooms as the probable source of easy-absorbed proteins, essential and dispensable amino acids and other valuable biologically active components, outlining the perspectives to use mushroom raw in food industry. Two sorts of cultivated mushrooms, champignon (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus), and one wild species – brown-cap boletus (Leccinum scabrum) were researched in this article, regarding their biochemical characteristics; the mass part of albumens, globulins, glutelins and prolamins; the qualitative and quantitative composition of amino acids in free and constrained forms.