Pub Date : 2021-09-01DOI: 10.24263/2304-974x-2021-10-3-13
O. Obodovych, O. Shevchenko, V. Myronchuk, V. Lymar, V. Sydorenko, R. Yakobchuk
{"title":"Intensification of the inverted sugar syrup production using the rotor-pulsation processing","authors":"O. Obodovych, O. Shevchenko, V. Myronchuk, V. Lymar, V. Sydorenko, R. Yakobchuk","doi":"10.24263/2304-974x-2021-10-3-13","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-13","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49206416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-01DOI: 10.24263/2304-974x-2021-10-3-9
A. Demidova, T. Nosenko, V. Bahmach, Evgeniya Shemanska, S. Molchenko
{"title":"Study on antioxidants extraction from oak bark and their use for oxidation stability of sunflower oil","authors":"A. Demidova, T. Nosenko, V. Bahmach, Evgeniya Shemanska, S. Molchenko","doi":"10.24263/2304-974x-2021-10-3-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-9","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43721514","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-01DOI: 10.24263/2304-974x-2021-10-3-10
S. Shulga, O. Shulga, Natalya Simurova
{"title":"Modification of potato starch with adipic acid and research of modification product as raw materials for food biodegradable packaging","authors":"S. Shulga, O. Shulga, Natalya Simurova","doi":"10.24263/2304-974x-2021-10-3-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-10","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41728299","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-01DOI: 10.24263/2304-974x-2021-10-3-11
S. Mykolenko, Y. Hez, O. Pivovarov
{"title":"Effect of bioactivated amaranth grain on the quality and amino acid composition of bread","authors":"S. Mykolenko, Y. Hez, O. Pivovarov","doi":"10.24263/2304-974x-2021-10-3-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-11","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42373850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-09-01DOI: 10.24263/2304-974x-2021-10-3-8
O. Stabnikova, A. Marinin, V. Stabnikov
{"title":"Main trends in application of novel natural additives for food production","authors":"O. Stabnikova, A. Marinin, V. Stabnikov","doi":"10.24263/2304-974x-2021-10-3-8","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-8","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44059527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.24263/2304-974x-2021-10-2-8
Oleksandr Khareba, O. Kuzmin, O. Khareba, Victor Marynchenko, Margaryta Karputina, Iryna Koretska
Introduction. The aim of the study is to determine the antioxidant capacity of non-traditional for restaurant technology spicy-aromatic vegetable raw materials. Materials and methods. Antioxidant capacity of spicy-aromatic plant raw materials: Hyssopus officinalis L. , Dracocephalum moldavica L. , Agastache foeniculum L. , Melissa officinalis L. , Ocimum basilicum L. , Foeniculum vulgare Mill. , Glebionis coronaria L. , Satureja hortensis L. were determined by redoxmetry and pH-metry of water-alcohol infusions; sensory indicators – by expert method; the results of mathematical and statistical processing – by the method of linear Pearson correlation. Results and discussion. The hydrogen index for water-alcohol infusions from spicy-aromatic raw materials has a value of 5.28 units pH ( Hyssopus officinalis L.) to 6.69 units pH ( Agastache foeniculum L. ). The minimum theoretical value of redox potential ( RP ) for plant water-alcohol infusions, which varies from 258.6 mV ( Agastache foeniculum L. ) to 343.2 mV ( Hyssopus officinalis L. ), was obtained. The actual measured RP of infusions was established – from 93 mV ( Hyssopus officinalis L. ) to 148 mV ( Glebionis coronaria L. ). Water-alcohol infusions from plant raw materials and a volume fraction of ethanol of 40% have a value of reduction
{"title":"Antioxidant characteristics of non-traditional spicy-aromatic vegetable raw materials for restaurant technology","authors":"Oleksandr Khareba, O. Kuzmin, O. Khareba, Victor Marynchenko, Margaryta Karputina, Iryna Koretska","doi":"10.24263/2304-974x-2021-10-2-8","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-2-8","url":null,"abstract":"Introduction. The aim of the study is to determine the antioxidant capacity of non-traditional for restaurant technology spicy-aromatic vegetable raw materials. Materials and methods. Antioxidant capacity of spicy-aromatic plant raw materials: Hyssopus officinalis L. , Dracocephalum moldavica L. , Agastache foeniculum L. , Melissa officinalis L. , Ocimum basilicum L. , Foeniculum vulgare Mill. , Glebionis coronaria L. , Satureja hortensis L. were determined by redoxmetry and pH-metry of water-alcohol infusions; sensory indicators – by expert method; the results of mathematical and statistical processing – by the method of linear Pearson correlation. Results and discussion. The hydrogen index for water-alcohol infusions from spicy-aromatic raw materials has a value of 5.28 units pH ( Hyssopus officinalis L.) to 6.69 units pH ( Agastache foeniculum L. ). The minimum theoretical value of redox potential ( RP ) for plant water-alcohol infusions, which varies from 258.6 mV ( Agastache foeniculum L. ) to 343.2 mV ( Hyssopus officinalis L. ), was obtained. The actual measured RP of infusions was established – from 93 mV ( Hyssopus officinalis L. ) to 148 mV ( Glebionis coronaria L. ). Water-alcohol infusions from plant raw materials and a volume fraction of ethanol of 40% have a value of reduction","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48018103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.24263/2304-974x-2021-10-2-6
T. Osmak, S. Mleko, O. Bass, A. Mykhalevych, U. Kuzmyk
Introduction. The feasibility of using fermented concentrates of reсonstitutd demineralized sweet whey as a source of whey proteins and monosaccharides in ice cream was proved. Materials and methods. Physicochemical parameters of reconstituted fermented and unfermented concentrates of demineralized sweet whey with dry matter content from 10 to 40% were studied. The lactose content was determined by the accelerated colorimetric method, water activity – on the water activity analyzer. Results and discussion. Rational regimes of enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized sweet whey with dry matter content from 10 to 40% are temperature of 40–43 °C and a pH of 6.1–6.6, the recommended dose of liquid enzyme preparation GODO-YNL2, obtained from the yeast Kluyveromyces lactis , for concentrates with a lactose content of 7.5–30.0% ranges from 0.1 to 0.4%. The duration of enzymatic hydrolysis under these conditions for 4±2 h ensures the degree of lactose hydrolysis not less than 70%. In order to increase the degree of lactose hydrolysis simultaneously with the enzyme preparation in certain quantities single-strain lyophilized probiotic culture «L. acidophilus LYO 50 DCU-S» was used. During the first 4 hours of incubation, the active acidity of the whey concentrates samples reaches values not lower than pH=5.7– 5.9. At the specified acidity, the enzyme preparation GODO-YNL2 shows sufficient activity. The presence of lactose hydrolysis products to some extent stimulates the development of L. acidophilus . Due to the joint hydrolyzing action of enzyme and starter culture preparations for 6–8 hours, the degree of lactose hydrolysis can be achieved at the level of 80–85%. The prospect of further research is the development of scientifically sound ice cream formulations based on hydrolyzed concentrates of reconstituted fermented whey. Ice cream enriched with whey proteins and probiotic culture of L. acidophilus will also have a lower content of disaccharides – sucrose and lactose. Conclusions. The possibility of increasing the efficiency of lactose enzymolysis in concentrates of reconstituted demineralized whey to 80–85% by combining the specific action of the enzyme preparation GODO-YNL2 and starter based on L. acidophilus has been proved. The product of enzymolysis is of technological interest as a multifunctional ingredient in ice cream.
{"title":"Enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized whey, intended for ice cream production","authors":"T. Osmak, S. Mleko, O. Bass, A. Mykhalevych, U. Kuzmyk","doi":"10.24263/2304-974x-2021-10-2-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-2-6","url":null,"abstract":"Introduction. The feasibility of using fermented concentrates of reсonstitutd demineralized sweet whey as a source of whey proteins and monosaccharides in ice cream was proved. Materials and methods. Physicochemical parameters of reconstituted fermented and unfermented concentrates of demineralized sweet whey with dry matter content from 10 to 40% were studied. The lactose content was determined by the accelerated colorimetric method, water activity – on the water activity analyzer. Results and discussion. Rational regimes of enzymatic hydrolysis of lactose in concentrates of reconstituted demineralized sweet whey with dry matter content from 10 to 40% are temperature of 40–43 °C and a pH of 6.1–6.6, the recommended dose of liquid enzyme preparation GODO-YNL2, obtained from the yeast Kluyveromyces lactis , for concentrates with a lactose content of 7.5–30.0% ranges from 0.1 to 0.4%. The duration of enzymatic hydrolysis under these conditions for 4±2 h ensures the degree of lactose hydrolysis not less than 70%. In order to increase the degree of lactose hydrolysis simultaneously with the enzyme preparation in certain quantities single-strain lyophilized probiotic culture «L. acidophilus LYO 50 DCU-S» was used. During the first 4 hours of incubation, the active acidity of the whey concentrates samples reaches values not lower than pH=5.7– 5.9. At the specified acidity, the enzyme preparation GODO-YNL2 shows sufficient activity. The presence of lactose hydrolysis products to some extent stimulates the development of L. acidophilus . Due to the joint hydrolyzing action of enzyme and starter culture preparations for 6–8 hours, the degree of lactose hydrolysis can be achieved at the level of 80–85%. The prospect of further research is the development of scientifically sound ice cream formulations based on hydrolyzed concentrates of reconstituted fermented whey. Ice cream enriched with whey proteins and probiotic culture of L. acidophilus will also have a lower content of disaccharides – sucrose and lactose. Conclusions. The possibility of increasing the efficiency of lactose enzymolysis in concentrates of reconstituted demineralized whey to 80–85% by combining the specific action of the enzyme preparation GODO-YNL2 and starter based on L. acidophilus has been proved. The product of enzymolysis is of technological interest as a multifunctional ingredient in ice cream.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48192523","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.24263/2304-974x-2021-10-2-10
Eugenia Covaliov, Natalia Suhodol, A. Chirsanova, T. Capcanari, Carolina Grosu, R. Siminiuc
{"title":"Effect of grape skin powder extract addition on functional and physicochemical properties of marshmallow","authors":"Eugenia Covaliov, Natalia Suhodol, A. Chirsanova, T. Capcanari, Carolina Grosu, R. Siminiuc","doi":"10.24263/2304-974x-2021-10-2-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-2-10","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47107783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.24263/2304-974x-2021-10-2-13
A. Marynin, Vasyl Pasichny, S. Litvynchuk, L. Khomichak, I. Kuznietsova, S. Vysotska
{"title":"Influence of water activity on the properties of wheat flour","authors":"A. Marynin, Vasyl Pasichny, S. Litvynchuk, L. Khomichak, I. Kuznietsova, S. Vysotska","doi":"10.24263/2304-974x-2021-10-2-13","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-2-13","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47370337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-06-01DOI: 10.24263/2304-974x-2021-10-2-11
Y. Bulii, A. Kuts, I. Yuryk, Andrii Forsiuk
{"title":"Improving the efficiency of mass-exchange between liquid and steam in rectification columns of cyclic action","authors":"Y. Bulii, A. Kuts, I. Yuryk, Andrii Forsiuk","doi":"10.24263/2304-974x-2021-10-2-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-2-11","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43820241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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