Research of oil mixture quality enriched with biogenic complex of plant ingredients

Authors

DOI:

https://doi.org/10.15587/1729-4061.2014.23145

Keywords:

oil mixture, technology, sesame seeds, quality indicators, suspension microstructure

Abstract

Among the measures aimed at preservation of public health, prevention of emergence and spread of chronic non-contagious diseases, it is necessary and appropriate to create new food products, affordable to people, as well as corresponding to physiological norms of a human body and containing quite a high concentration of biologically valuable natural micronutrients.

Butter-based oil mixtures are manufactured and sold at restaurant businesses and health resorts. The studies deals with improving their prescription content and increasing the nutritional value due to the harmonious combination of components and oil structure formation using plant raw materials, i.e. white sesame seeds and paprika powder.

During microstructural studies of aqueous suspensions of crushed sesame seeds it was found that except sesame seed tissue particles the test samples contain structural elements with a globular and polyhedral structure. Dimensions of the structural elements vary from 1...15 to 4…40 microns respectively. The identified areas with the formation of different pattern structures and layers on the structural element surfaces prove that white sesame seeds are able of interacting with the aqueous phase significantly.

The technology of a salt oil mixture was developed. The mixture is enriched with biogenic complex of plant supplements, by their optimal dosing in formulation: 4% of paprika powder, 20% of crushed white sesame seeds.

The quality of the new oil mixture was studied. It was shown that according to the organoleptic qualities the enriched oil mixture is characterized by high flavor properties.

Hardness, heat resistance and the structure ability to endure the liquid fat phase of the fresh oil-enriched mixture and during storage at +5 ºC for 7 days were studied.

It was shown that the addition of crushed sesame seeds and paprika powder enables the formation of a complementary spatial network with a new coagulation bond between components of the oil mixture and supplements, and the formation of a structure with prominent thixotropic properties.

Author Biographies

Олександра Володимирівна Нєміріч, National University of Food Technology Nauki av., 26, Kiev, Ukraine, 03028

Ph.D., Associate Professor

Department of Foodstuff Expertise

Оксана Миколаївна Вашека, National University of Food Technology Nauki av., 26, Kiev, Ukraine, 03028

Ph.D.

Department of Foodstuff Expertise

Оксана Олександрівна Петруша, National University of Food Technology Nauki av., 26, Kiev, Ukraine, 03028

Ph.D.

Department of Foodstuff Expertise

Анна Карпенко, National University of Food Technology Nauki av., 26, Kiev, Ukraine, 03028

Student

Department of Foodstuff Expertise

References

  1. Концепція загальнодержавної програми «Здоровя-2020: український вимір» [Електронний ресурс] / Схвалено розпорядженням Кабінету Міністрів України від 31.09.2011р. № 1164-р. – Режим доступу : http://moz.gov.ua/ua/portal/Pro_20120316_1.html#2.
  2. Линник, С. О. Напрями реалізації в Україні європейської стратегії ВООЗ щодо профілактики та боротьби з неінфекційними захворюваннями [Текст] / С. О. Линник // Наукові праці. Державне управління. – 2012. – Вип. 196., Т. 208.– С. 106–111.
  3. Сердюк, А. М. Стратегія розвитку в охороні здоров’я в Україні [Текст] / А. М. Сердюк, Ю. І. Кундієв, А. М. Нагорна, В. П. Широбоков // Журнал НАМН України. – 2012. – Т. 18, № 3. – С. 358–371.
  4. Іванов, С. Масляна паста з комплексом біологічно активних рослинних мікронутрієнтів антидіабетичного призначення [Текст] / С. Іванов, Т. Рашевська // Наукові праці НУХТ. – 2012. – № 43. – С. 85–94.
  5. Смоля, А. Масляна паста з мікронутрієнтами моркви [Текст] / А. Смоля, Т. Рашевська // Наукові праці молодих учених, аспірантів та студентів ОНАХТ. – 2012. – Т. 1. – С. 96–98.
  6. Махоніна, М. Вплив тривалості перемішування водної суспензії полі функціональної добавки із насіння льону на її мікроструктуру [Текст] / М. Махоніна, Т. Рашевська // Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі. Збірник наукових праць ХДУХТ. – 2009. – Вип. 2 (10). – С. 219–224.
  7. Вашека, О. М. Мікроструктура водних розчинів порошків моркви отриманих за різними технологіями сушіння [Текст] / О. М. Вашека, Т. О. Рашевська // Мол. пром. – 2007. – № 2. – С. 45–49.
  8. Івашків, Л. Я. Використання насіння та олії кунжуту в харчуванні людини [Текст] / Л. Я. Івашків, А. Є. Шах, М. Я. Бомба // Проблеми харчування. – 2011. – № 3-4. – С. 60–65.
  9. Kiokias, S. Dietary supplementation with a natural carotenoid mixture decreases oxidative stress [Text] / S. Kiokias, M. H. Gordon // European Journal of Clinical Nutrition. – 2003. – № 57. – Р. 1135–1140.
  10. Здобнов, А. И. Сборник рецептур блюд и кулинарных изделий: Для предприятий обществ. питания [Текст] / А. И. Здобнов, В. А. Цыганенко, М. И. Пересичный. – К.: А.С.К., 2008. – 656 с.
  11. Kontseptsiia zahalnoderzhavnoi prohramy «Zdorovia-2020: ukrainskyi vymir» (2011). Skhvaleno rozporiadzhenniam Kabinetu Ministriv Ukrainy vid 31.09.2011. № 1164-r. Available at: http://moz.gov.ua/ua/portal/Pro_20120316_1.html#2.
  12. Lynnyk, S. O. (2012). Napriamy realizatsii v Ukraini yevropeiskoi stratehii VOOZ shchodo profilaktyky ta borotby z neinfektsiinymy zakhvoriuvanniamy. Naukovi pratsi. Derzhavne upravlinnia, Issue 196, Vol. 208, 106–111.
  13. Serdiuk, A. M., Kundiiev, Iu. I., Nahorna, A. M., Shyrobokov, V. P. (2012). Stratehiia rozvytku v okhoroni zdorov’ia v Ukraini. Zhurnal NAMN Ukrainy, Vol. 18, № 3, 358–371.
  14. Ivanov, S., Rashevska, T. (2012). Masliana pasta z kompleksom biolohichno aktyvnykh roslynnykh mikronutriientiv antydiabetychnoho pryznachennia. Naukovi pratsi NUKhT, 43, 85–94.
  15. Smolia, A., Rashevska, T. (2012). Masliana pasta z mikronutriientamy morkvy. Naukovi pratsi molodykh uchenykh, aspirantiv ta studentiv ONAKhT, Vol. 1, 96–98.
  16. Makhonina, M., Rashevska, Т. (2009). Vplyv tryvalosti peremishuvannia vodnoi suspenzii poli funktsionalnoi dobavky iz nasinnia lonu na yii mikrostrukturu. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli. Zbirnyk naukovykh prats KhDUKhT, Kharkiv, 2 (10), 219–224.
  17. Vasheka, O. M., Rashevska, T. O. (2007). Mikrostruktura vodnykh rozchyniv poroshkiv morkvy otrymanykh za riznymy tekhnolohiiamy sushinnia. Mol. prom., 2, 45–49.
  18. Ivashkiv, L. Ia., Shakh, A. Ie., Bomba, M. Ia. (2011). Vykorystannia nasinnia ta olii kunzhutu v kharchuvanni liudyny. Problemy kharchuvannia, 3-4, 60–65.
  19. Kiokias, S., Gordon M. H. (2003). Dietary supplementation with a natural carotenoid mixture decreases oxidative stress. European Journal of Clinical Nutrition, 57, 1135–1140.
  20. Zdobnov, А., Tsyganenko, V. А. (2008). Sbornik retseptur blyud i kulinarnykh izdelij: Dlya predpriyatij obshhestv. pitaniya, K, А.S.K., 656.

Downloads

Published

2014-06-20

How to Cite

Нєміріч, О. В., Вашека, О. М., Петруша, О. О., & Карпенко, А. (2014). Research of oil mixture quality enriched with biogenic complex of plant ingredients. Eastern-European Journal of Enterprise Technologies, 3(10(69), 30–33. https://doi.org/10.15587/1729-4061.2014.23145

Issue

Vol. 3 No. 10(69) (2014): Ecology. Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2014 Олександра Володимирівна Нєміріч, Оксана Миколаївна Вашека, Оксана Олександрівна Петруша, Анна Карпенко

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.