Journal of Food Science and Technology

THE RECOMMENDED BALANCE OF CULTURES LACTOBACTERIUM IN BIOTECHNOLOGY OF FERMENTED MILK PRODUCTS FOR PEOPLE WITH CARDIOVASCULAR DISEASES

Ю. В. Назаренко — 2015-12-10

Taking into consideration the statistic data from the state registry of food products of special diet, functional food products and dietry supplement of Ministry of health service of Ukraine 2010-2014 and analysis of literary and patent sources – the research shows the perspectives of development for starter composition basing on pure cultures Lactobacillus plantarum and mixed cultures Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, that can become a basis for starter complex producing fermented milk products for people with cardiovascular diseases.

The choice of cultures perspective for usage in production of fermented milk products for people with cardiovascular diseases has been proved. Peculiarities of simultaneous cultivation of Lactobacillus plantarum and Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. сremoris in sterilized milk under the temperature of 30 °С has been studied. The recommended balance of cultures has been determined: Lactobacillus plantarum : Lactococcus lactis ssp. – 1 : 1, the output concentration of cells 1∙10⁶and 1∙10⁶CFU/cm³, respectively.

THE QUESTION ABOUT β-GLUCAN SUPRAMOLECULAR STRUCTURES OF YEAST SACCHAROMYCES CEREVISIAE

Н. К. Черно — 2015-12-10

The biological activity of β-glucan depends on several factors: polysaccharide water solubility, its molecular mass, type and configuration of glycoside bonds between residual monosaccharides, and macromolecular branching and conformations.

The article shows that structure of the baker's yeast (Saccharomyces cerevisiae) glucan, isolated with peroxide method, contains sections with varying order strength. Hydrogen peroxide (H₂O₂) yeast treatment is supplemented by the destruction of amorphous formations and increase of glucan preparations crystallinity degree in 2.6...3.3 times compared to the reference specimen. It has been shown that water-soluble glucan has more ordered supramolecular structure (crystallinity index is 4.06) than the original insoluble glucan (crystallinity index is 2.55). The water-soluble glucan preparation obtained by partial enzimatic degradation of structural β-glucan contains molecular formations in the form of triple helices.

Animal experiments showed the effectiveness of obtained β-glucan preparations as immunomodulators. The aggregate research findings of preparation supramolecular structure and its medical and biological assessment would be an argument, confirming the relation of β-glucan’s biological action to triple helix in its structure.

PERSPECTIVE DIRECTIONS OF DEVELOPMENT AND EXPANSION ASSORTMENT SAUCES PRODUCTS ON EMULSION BASE

А. К. Д’яконова — 2015-12-10

Nowadays, catering arrangement is taking precedence since modern human diet does not meet body needs. Special attention in wholesome food manufacturing is paid to emulsion-based systems having low calorie and high biological value. The article shows that nowadays public catering facilities use a variety of emulsion-based foods, among which a specific place is held by sauce products manufacturing, which not only enhances flavor of dishes, but also increases the biological value of products and promotes better digestibility. Sauce products are used both in home cookery and public catering; and despite the continuous growth and shift in consumer tastes, the current problem of sauce-line expansion for various dishes and culinary products, requires new approaches for their design.

For emulsion products, especially for sauces, product-line range is much wider than for other product groups, due to presence of fat and water phases. Therefore, development of new technologies and product-line expansion of functional emulsion light products is timely and appropriate. The top decision consists in elaborating multifunctional basis for use while making various sauces, marinades, pasta, dressings, etc.

DIET NUTRITION DISBALANCE AS A MAJOR FACTOR IN THE METABOLIC SYNDROME PROGRESSION

Ю. О. Козонова — 2015-12-10

The article analyzes the scarce nutrient factors and shows their role in the prevention and treatment of metabolic syndrome. Metabolic syndrome known as "deadly quartet" as it includes a list of the most common diseases: obesity, type II diabetes, hypertension and atherogenic dyslipidemia. There is a relationship between nutrient deficiency diets and the gradual development of diseases symptoms associated with metabolic syndrome. There is a description of the nutrients functional activities, the lack of which eventually leads to the appearance of metabolic syndrome clinical manifestations. It was found that the key challenge in addressing prevention and treatment of metabolic syndrome is a detailed analysis of existing diets (based on sanatoriums and rest homes) to detect deficiency of certain nutrients.

BAKING QUALITY INDEXES OF FLOUR STREAMS AT THE WHEAT HIGH-QUALITY MILLING

Д. О. Жигунов — 2015-12-10

The article presents the results of quality indexes research of the various flour streams: protein content, quantity and quality of gluten, sedimentation index. The features of their formation depending on the system and stage of the flow diagram are shown. It was established that the flour streams from sizing and reduction systems on the 1-st grade stage have 2 – 3 % less protein content, 2 – 4 % higher gluten content, 15 – 20 units less gluten quality index compared with weak wheat grain which was processed. Flour streams from B3 and B4 systems due to the high protein and gluten content have potentially high baking properties which can be implemented in the processing of medium or strong wheat grain. The possibility of application of sedimentation methods «SDS30» and «SDS30k» for evaluating the baking properties of flour streams is first shown.

ANALYSIS OF EXPERIENCE IN GEORGIA AND RELEASE MICRO AREAS FOR THE PRODUCTION OF WINES CONTROLLED NAMES OF ORIGIN

Е. І. Лекіашвілі — 2015-12-10

The article contains the analysis of the modern state of the legislative framework of Georgia and its implementation concerning organization of controlled wine names of origin production in existing traditional appellations and methodological approaches for allocation and legislative recognition of new microzones for this category wines production. There is also a discussion of the possibility of use of Georgian experience in the process of formation of controlled wine names of origin wines domestic category. Special attention is paid to the organization of organoleptic estimation of Georgian wines that was one of the most important trends in the general process of the modern stage of sector reforming.

The work of the Central state taste panel, just as the unit of analysis of physical and chemical parameters of wine quality and authenticity, is built upon the modern procedural framework according to the current ISO standards related to selection, training and attestation of tasters and working environment with compulsory observation of complete anonymity of samples without their discussion according to the two-stage five-mark grading system.

QUESTION OF QUALITY, NATURALNESS AND TOXICOLOGY OF DAIRIES

М. І. Сичов — 2015-12-10

In the article the review of literary sources iscarried out in relation to the features of food value, of qualityand safety of dairies, basic kinds over and methods of theirfalsification are brought, the analysis of features offalsification of such foods is conduced, basic sources oftoxicological danger of these, falsification, of the state oflegislation and normative documents in relation to technicalrequirements and requirements to quality of dairies inUkraine, existent laboratory methods of establishment oftheir quality and safety, examined necessity introduction fornormative documentation method analysis for establishmentnaturalness.

INSTANT PORRIDGE COMPOSITION OF THE FUNCTIONAL PURPOSE: TECHNOLOGICAL ASPECTS

Л. М. Тележенко — 2015-12-10

The objective of the research is to develop compositions and technology of dry compositional mixtures with glutin inclusion for producing instant porridges of functional purpose. The method of mathematical modeling was applied to develop compositional mixtures.

The alkaline hydrolysis method was used to obtain collagen preparation (glutin) from the fish industry derivative products. To establish the biological value of the developed instant porridges ion-exchange chromatographing (Hitachi 835) was used.

It is shown, that the inclusion of glutin in developed mixtures contributes to the biological value of culinary products and provides additional functional properties. The biological full-value of developed instant porridges is determined. It is established that the degree of the daily requirement satisfaction of essential amino acids is 30 %, when consumed the recommended servings of food. Examined organoleptic, rheological and physicochemical characteristics of developed products confirm the usefulness of the proposed technology.

LOW-CALORIE MAYONNAISE PRODUCTION TECHNOLOGY ENRICHED WITH SYNBIOTIC COMPLEX BY USING BATCH METHOD

Н. А. Ткаченко — 2015-12-10

The article concentrates on low-calorie mayonnaise production development enriched with synbiotic complex - inulin and activated probiotic cultures of bifidus bacteria by using batch method. Based on the literature analysis the findings of consumer motivation research and preferences have been presented when developing new products of fat-and-oil industry with application of probiotics and natural nutrient additives extracted from vegetable raw materials in the process of low-calorie mayonnaise production for therapeutic purposes. The article presents methods for converting of a traditional emulsion fat product into a therapeutic or special food. This article reviews methods of mayonnaise production and feasibility for using hot procedure in the target product technology.

The article substantiates efficiency of introducing artichoke "Noteo" concentrate to traditional recipes of low-calorie mayonnaise as a source of inulin, pectin and fiber. In order to improve bioavailability and organoleptical properties of the target product it is suggested to replace skimmed milk powder with whey protein concentrate obtained by ultrafiltration. In order to provide low-calorie mayonnaise with probiotic properties it is recommended to enrich it with probiotic bifidus bacteria cultures activated in cheese whey.

The article describes low-calorie mayonnaise production technology enriched with synbiotic complex by using batch method and provides detailed description of production operations. The article defines organoleptical, physical-chemical and microbiological quality indicators of low-calorie mayonnaise enriched with synbiotic complex.

COMPLEXING OF ANTHOCYANS OF RED GRAPE VARIETY WITH BIOLOGICAL POLYMER OF GUM-ARABIC

Л. С. Гураль — 2015-12-10

There was performed a research of complexing of anthocyans of red grape variety with gum-arabic – the polymer of natural origin, which contains polysaccharide and protein components. It was determined that the highest binding rate of anthocyans with polymer matrix takes place when 0,1 % aqueous solutions of this ingredients are mixed in volumetric proportions of 1:1 at a temperature of 40-45 °С. Formation of reaction product of anthocyans’ pigments with gum-arabic is proved by using the methods of gel-chromatography, UV and IR spectroscopy. According to the data of differential IR spectroscopy the formation of stable complex is provided by means of hydrogen bonds between oxygen-containing functional groups of interacting ingredients. pH- and heat stability of anthocyans grows as a result of complexing. Their antioxidant status in complex of anthocyans + gum-arabic increases in comparison with free anthocyans at 11,0 %. The received complex is a highly active physiologically functional food ingredient.

STRUCTURAL AND MECHANICAL PROPERTIES OF BAKED SPONGE SEMI-FINISHED PRODUCTS WITH THE ADDITION OF FLOUR “ZDOROVIA” AND CAROB POWDER

М. М. Кравченко — 2015-12-10

The article deals with the topicality of the technology of baked sponge semi-finished products with addition of the flour «Zdorovia» and carob powder with different levels of roasting. It researches the influence of the flour «Zdorovia» and carob powder (light, medium, dark) on the structural and mechanical properties of baked sponge semi-finished products by means of penetrometer. It is established that addition of the flour «Zdorovia» and carob powder positively affect the strength, surface condition and increases the shelf life of baked sponge semi-finished products.

PARABENS: PROPERTIES, APPLICATION, METHODS FOR DETERMINATION

О. О. Лівенцова — 2015-12-10

Modern food industry, cosmetic, and pharmaceutical manufacturing are based on extensive use of preservatives and antimicrobial substances. Methyl- (E-218), propyl- (E-216), ethyl- (E-214), butyl- and benzyl-parahydroxybenzoate, having trade name parabens are used as preservatives. Paraben efficiency as preservatives is conditioned by their antibacterial and fungicidal properties. Based on the preservative effect these ethers considerably surpass free para-hydroxybenzoic acid and its salts. Unlike benzoic and sorbic acids parabens preserve their activity not only in acid, but also in neutral mediums. To control paraben content in consumer products the following methods are used: high-performance liquid chromatography (HPLC) with spectrophotometric or fluorimetric determination, gas-liquid chromatography, gas chromatography-mass spectrometry, electrokinetic capillary chromatography, microemulsion electrokinetic chromatography, micellar liquid chromatography, capillary electrophoresis combined with mass spectrometry, and also spectrophotometric method and potentiometric acid-base titration.

Literature data analysis shows that most effective methods for paraben determination are gas and high-performance liquid chromatography as well as capillary electrophoresis method. However, the wide spread acceptance of these methods is complicated by expensive equipment.