Pub Date : 2021-12-01DOI: 10.24263/2304-974x-2021-10-4-12
O. Dorozhynska, O. Kokhan, Y. Kambulova
{"title":"Sorption characteristics of fondant candies based on tagatose","authors":"O. Dorozhynska, O. Kokhan, Y. Kambulova","doi":"10.24263/2304-974x-2021-10-4-12","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-12","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":"47407511","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-2021-10-4-10
N. Sabadash, O. Hrabovska, I. Fesych, Alina Avramenko, A. Serhiienko
{"title":"Effect of the combined use of β-amylase and pullulanase on the carbohydrate composition of maltose syrups","authors":"N. Sabadash, O. Hrabovska, I. Fesych, Alina Avramenko, A. Serhiienko","doi":"10.24263/2304-974x-2021-10-4-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-10","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":"43535074","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-2021-10-3-3
Mykola Oseyko, N. Sova, Kristina Chornei
Introduction. Analytical researches of the composition and quality of hemp seeds, their storage and processing methods and technologies for the production of functional, dietary and specialty products are presented. Materials and methods. The subjects of research are aspects of the composition of industrial hemp seeds and its storing; peculiarities of production of hemp food products (oil, kernel, flour et al.); aspects of using hemp seeds and its derivative products. Research methods are the analysis of scientific works. Results and discussion. Hemp seeds contain more than 30% of oil and about 25% of protein, a variety of minerals (Ca, Mg, P, K, S, Fe, Zn, etc.), dietary fiber and biologically active substances. The component composition and biological value of hemp seeds depend upon the region and growing conditions. Sustainable storage conditions are seeds moisture content of 8–11%, temperature of 14– 18 °C and relative humidity of 50–55%. Products derived from processing of hemp seeds are oil, kernel, flour and protein concentrate. Oil is mainly extracted from seeds by mechanical pressing. Hemp oil contains fatty acids such as linoleic, linolenic and γ-linolenic acids, with the latter promoting the formation of γ-globulin, which has an important function in the human immune system. Hemp oil tocopherols act as antioxidants in alimentary, dietary and specialty products. Seed shelling machine did the hemp seeds de-hulling. The resulting product is rich in essential amino acids. Flour, fiber and protein concentrate are produced from hemp cake. Publications deal superficially with the relationship between the factors of material preparation, production process variables of hemp products, storage conditions and time in terms of the content of functional and biologically
{"title":"Substantiation of hemp seeds storage and processing technologies for functional, dietary and specialty products. Review","authors":"Mykola Oseyko, N. Sova, Kristina Chornei","doi":"10.24263/2304-974x-2021-10-3-3","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-3","url":null,"abstract":"Introduction. Analytical researches of the composition and quality of hemp seeds, their storage and processing methods and technologies for the production of functional, dietary and specialty products are presented. Materials and methods. The subjects of research are aspects of the composition of industrial hemp seeds and its storing; peculiarities of production of hemp food products (oil, kernel, flour et al.); aspects of using hemp seeds and its derivative products. Research methods are the analysis of scientific works. Results and discussion. Hemp seeds contain more than 30% of oil and about 25% of protein, a variety of minerals (Ca, Mg, P, K, S, Fe, Zn, etc.), dietary fiber and biologically active substances. The component composition and biological value of hemp seeds depend upon the region and growing conditions. Sustainable storage conditions are seeds moisture content of 8–11%, temperature of 14– 18 °C and relative humidity of 50–55%. Products derived from processing of hemp seeds are oil, kernel, flour and protein concentrate. Oil is mainly extracted from seeds by mechanical pressing. Hemp oil contains fatty acids such as linoleic, linolenic and γ-linolenic acids, with the latter promoting the formation of γ-globulin, which has an important function in the human immune system. Hemp oil tocopherols act as antioxidants in alimentary, dietary and specialty products. Seed shelling machine did the hemp seeds de-hulling. The resulting product is rich in essential amino acids. Flour, fiber and protein concentrate are produced from hemp cake. Publications deal superficially with the relationship between the factors of material preparation, production process variables of hemp products, storage conditions and time in terms of the content of functional and biologically","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":"44951615","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-2021-10-3-6
I. Hetman, L. Mykhonik, O. Kuzmin, A. Shevchenko
Introduction . The aim of the research was to determine the carbohydrate-amylase complex of oatmeal and green buckwheat flour, the process of preparation of spontaneous fermentation leavens using of these types of flour, to establish the influence of spontaneous fermentation leavens on technological indicators and wheat bread quality. Materials and methods. Oatmeal flour, green buckwheat flour, spontaneous fermentation leavens prepared using these types of flour, and wheat bread with the addition of these leavens were studied. Accelerated and express method of drying, iodometric, volumetric, autolytic test, titration and pH-metry methods, method of restoring the color of the indicator, method of displaced volume by the grain were used. Results and discussion. Wheat flour of the first grade was the control sample in the research. The sugar-forming ability of oat and buckwheat flour was lower than in the control sample by 19.4% and 56.4%; autolytic activity by 36.9% and 43.1%; total gas formation by 31.1% and 38.6%, respectively. The decrease in enzymatic activity was due to differences in chemical composition and technology of preparation of cereals used to produce oatmeal and buckwheat flour. In wheat flour oat buckwheat flour, the sugar-forming ability was higher than in the control sample by 15.1% and 10.4%; gas-forming capacity by 12.7% and 7.3%, respectively. was due to the effect of the active β-amylase of wheat flour on the smaller starch grains of cereal flour.
{"title":"Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread","authors":"I. Hetman, L. Mykhonik, O. Kuzmin, A. Shevchenko","doi":"10.24263/2304-974x-2021-10-3-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-6","url":null,"abstract":"Introduction . The aim of the research was to determine the carbohydrate-amylase complex of oatmeal and green buckwheat flour, the process of preparation of spontaneous fermentation leavens using of these types of flour, to establish the influence of spontaneous fermentation leavens on technological indicators and wheat bread quality. Materials and methods. Oatmeal flour, green buckwheat flour, spontaneous fermentation leavens prepared using these types of flour, and wheat bread with the addition of these leavens were studied. Accelerated and express method of drying, iodometric, volumetric, autolytic test, titration and pH-metry methods, method of restoring the color of the indicator, method of displaced volume by the grain were used. Results and discussion. Wheat flour of the first grade was the control sample in the research. The sugar-forming ability of oat and buckwheat flour was lower than in the control sample by 19.4% and 56.4%; autolytic activity by 36.9% and 43.1%; total gas formation by 31.1% and 38.6%, respectively. The decrease in enzymatic activity was due to differences in chemical composition and technology of preparation of cereals used to produce oatmeal and buckwheat flour. In wheat flour oat buckwheat flour, the sugar-forming ability was higher than in the control sample by 15.1% and 10.4%; gas-forming capacity by 12.7% and 7.3%, respectively. was due to the effect of the active β-amylase of wheat flour on the smaller starch grains of cereal flour.","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":"44709390","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-2021-10-3-14
O. Skrotska, Yevhen Kharchenko, Y. Laziuka, A. Marynin, Maksym Kharchuk
{"title":"Biosynthesis and characteriсtics of silver nanoparticles obtained using Saccharomyces cerevisiae М437","authors":"O. Skrotska, Yevhen Kharchenko, Y. Laziuka, A. Marynin, Maksym Kharchuk","doi":"10.24263/2304-974x-2021-10-3-14","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-14","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":"46731314","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-2021-10-3-4
A. Güler
{"title":"Physical, chemical and sensory properties of sour grape based beverages and monitoring of their quality changes during storage","authors":"A. Güler","doi":"10.24263/2304-974x-2021-10-3-4","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-4","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":"43591209","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-2021-10-3-15
A. Voronenko, T. Pirog
{"title":"Intensification of microbial exopolysaccharide ethapolan synthesis on the mixture of energy-excessive substrates","authors":"A. Voronenko, T. Pirog","doi":"10.24263/2304-974x-2021-10-3-15","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-15","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":"48007361","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-2021-10-3-12
D. Hutu, Sonia Amariei
{"title":"Effects of the sugar and fat substitution on the rheological properties of the pie dough","authors":"D. Hutu, Sonia Amariei","doi":"10.24263/2304-974x-2021-10-3-12","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-12","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":"43969627","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-2021-10-3-7
Müberra Bektaş, M. H. Ertop
{"title":"Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes","authors":"Müberra Bektaş, M. H. Ertop","doi":"10.24263/2304-974x-2021-10-3-7","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-7","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":"44306614","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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