Pub Date : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-9
T. Laksanawati, M. H. Khirzin, M. Amaniyah
{"title":"Biodegradable film based on taro starch with variations of duck bone gelatin concentration: physical and barrier properties","authors":"T. Laksanawati, M. H. Khirzin, M. Amaniyah","doi":"10.24263/2304-974x-2021-10-4-9","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-9","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44144568","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 : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-4
Fang Wang, V. Sukmanov, Jie Zeng
{"title":"Effect of the addition of soybean dregs treated by ultrafine grinding and microwave technology on the quality of crispy biscuits","authors":"Fang Wang, V. Sukmanov, Jie Zeng","doi":"10.24263/2304-974x-2021-10-4-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-4","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43865455","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 : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-11
Z. Goranova, I. Alexieva, T. Petrova
{"title":"Effect of coconut products, mesquite flour and stevia on the thermal and quality properties of dark chocolate","authors":"Z. Goranova, I. Alexieva, T. Petrova","doi":"10.24263/2304-974x-2021-10-4-11","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-11","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48356193","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}
{"title":"Substantiation of grain mass properties’ effect on the processes of extraction and hydration","authors":"Tetiana Yaniuk, Tetiana Trakhalo, Halyna Liashko, Olena Galynska, Nataliia Hriunvald","doi":"10.24263/2304-974x-2021-10-4-13","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-13","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46258823","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 : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-15
I. Dubovkina, O. Sigal, V. Rikhter, Nataliya Nizhnyk
{"title":"Toxic substances formation in co-incineration process for food production","authors":"I. Dubovkina, O. Sigal, V. Rikhter, Nataliya Nizhnyk","doi":"10.24263/2304-974x-2021-10-4-15","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-15","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42102471","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 : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-6
I. Tsykhanovska, O. Stabnikova, O. Alexandrov, R. Trishch, Olga Blagiy
{"title":"Functional and technological properties of food nanoadditive based of double oxide of bi- and trivalent iron in lyophilic colloidal dispersed systems","authors":"I. Tsykhanovska, O. Stabnikova, O. Alexandrov, R. Trishch, Olga Blagiy","doi":"10.24263/2304-974x-2021-10-4-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-6","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44965708","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 : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-7
P. G. Ergönül, A. Y. Aydar, Tuba Göldeli, A. Mentana, M. Quinto
{"title":"Changes in volatile compounds of Ayvalık (Edremit) and Uslu olive oils depending on conditions and time of storage","authors":"P. G. Ergönül, A. Y. Aydar, Tuba Göldeli, A. Mentana, M. Quinto","doi":"10.24263/2304-974x-2021-10-4-7","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-7","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48786433","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 : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-16
T. Pirog, D. Lutsai, H. Yarova
{"title":"Regulation of biological activity of surfactants under cultivation of Acinetobacter calcoaceticus IMB B-7241 on glycerol","authors":"T. Pirog, D. Lutsai, H. Yarova","doi":"10.24263/2304-974x-2021-10-4-16","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-16","url":null,"abstract":"","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48897605","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 : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-5
V. Sapiga, G. Polischuk, Magdalena Buniowska, I. Shevchenko, T. Osmak
Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5– 1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5–1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5–15.9%, the degree of recovery in on average – by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0–1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due
{"title":"Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream","authors":"V. Sapiga, G. Polischuk, Magdalena Buniowska, I. Shevchenko, T. Osmak","doi":"10.24263/2304-974x-2021-10-4-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-5","url":null,"abstract":"Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5– 1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5–1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5–15.9%, the degree of recovery in on average – by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0–1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49433118","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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