Commodity analysis of spreads with increased biological value

Authors

  • Андрій Миколайович Одарченко Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-4205-7286
  • Яна Юріївна Албатова Kharkiv State University of Food Technology and Trade, Celinogradskaya, 48V, apt. 346, Kharkiv, 61202, Ukraine https://orcid.org/0000-0002-4053-5814
  • Катерина Вікторівна Сподар Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-6799-7701
  • Тетяна Василівна Карбівнича Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0002-2238-5445

DOI:

https://doi.org/10.15587/2312-8372.2016.86960

Keywords:

spreads, water-oil extract of oats seedlings, commodity science, increase of biological and nutritional value

Abstract

Two samples of spreads from different manufacturers that are sold in the trade network of Kharkov (Ukraine) are selected as the object of research - «Poltavchanka» and «Farmer», and water-oil extract of oats seedlings. The samples were manufactured in accordance with DSTU 4445:2005.

For obtaining a new spread specie with high biological activity and stable emulsion in each sample at room temperature was introduced certain amount of oats seedling extract (10 %, 20 %, 30 %, 40 %, 50 %) depending on the amount of sample weight, respectively. The disadvantage of this method is the use of energy-intensive equipment, high labor input in the preparation of raw materials.

Research of the properties of raw materials, model samples of spreads and finished products was carried out by conventional and modern methods, including chromatography, spectrophotometry, and cytomorphologobiophysical diagnosis. Mathematical and statistical processing of the experimental results was performed using PC in environment MS Excel 2007.

Research proved the feasibility of use and rational concentration of natural antioxidant capable with immunostimulatory action, water-oil extract of oats seedlings in obtained new spread for the purpose of inhibition of oxidative and hydrolytic processes and acceleration of spread digestion time and metabolism acceleration. The complexity in the preparation of raw materials was also reduced by reducing manufacturing operations.

Thanks to the addition of this extract it is expected to get the biologically optimal formula in balance of fatty acids and polyunsaturated fatty acids of ω3 and ω6 groups with high content of essential α-linolenic acid of ω3 group, carotenoids, tocopherols and low content of trans-isomers of fatty acids.

Author Biographies

Андрій Миколайович Одарченко, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Associate Professor

Department of Quality Management and Environmental Security

Яна Юріївна Албатова, Kharkiv State University of Food Technology and Trade, Celinogradskaya, 48V, apt. 346, Kharkiv, 61202

Department of Quality Management and Environmental Security

Катерина Вікторівна Сподар, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, Senior Lecturer

Department of Quality Management and Environmental Security

Тетяна Василівна Карбівнича, Kharkiv State University of Food Technology and Trade, str. Klochkivska, 333, Kharkiv, Ukraine, 61051

Candidate of Technical Sciences, Associate Professor

Department of Quality Management and Environmental Security

References

  1. Syrokhman, I. V., Rodak, O. Ya. (2005). Tovaroznavcha otsinka sprediv riznykh hrup. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni S. Z. Gzhytskoho, 7(4(27)), Part 1, 134–138.
  2. Syrokhman, I. V., Rodak, O. Ya. (2008). Spredy funktsionalnoho pryznachennia. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni S. Z. Gzhytskoho, 10(2(37)), Part 3, 167–170.
  3. Rodak, O. Ya. (2008). Spredy pidvyshchenoi biolohichnoi tsinnosti. Naukovyi visnyk Lvivskoho natsionalnoho universytetu veterynarnoi medytsyny ta biotekhnolohii imeni S. Z. Gzhytskoho, 10(3(38)), Part 3, 367–370.
  4. Semakin, F. N., Belenko, E. L.; assignee: Moscow State University of Food Production. (10.06.2010). Rastitel'no-zhirovoi spred. Patent of Russia № 2391019. Appl. № 2009121759/13. Filed 09.06.2009.
  5. Kalmanovich, S. A., Drozdov, A. N., Brikota, T. B.; assignee: Kuban State University of Technology. (10.12.2009). Spred dieticheskii. Patent of Russia № 2374853. Appl. № 2008118627/13. Filed 12.05.2008. Available: http://partkom.com/patent/ru2374853/
  6. Hrek, O. V., Savchenko, O. A., Tymchuk, A. V., Diatel, O. V.; assignee: National University of Food Technologies. (25.01.2011). Composition of spread with medicine plant products. Patent of Ukraine № 56645. Appl. № u201007201. Filed 10.06.2010. Bull. № 2. Available: http://uapatents.com/3-56645-sklad-spredu-z-produktami-likarsko-roslini.html
  7. Hrek, O. V., Savchenko, O. A., Onopriichuk, O. O., Petryna, A. B., Tymchuk, A. V.; assignee: National University of Food Technologies. (10.07.2009). Method for production of spread with filler. Patent of Ukraine № 87382. Appl. № u200712801. Filed 19.11.2007. Bull. № 13. Available: http://uapatents.com/3-87382-sposib-virobnictva-spredu-z-napovnyuvachem.html
  8. Loseva, A. I. (2006). Razrabotka i issledovanie tehnologii slivochno-rastitel'nogo spreda s antioksidantnymi svoistvami. Kemerovo, 20.
  9. Do, V. H., Mun, S., Kim, Y.-L., Rho, S.-J., Park, K. H., Kim, Y.-R. (2016). Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase. Food Chemistry, 208, 132–141. doi:10.1016/j.foodchem.2016.03.101
  10. Shen, Y., Kennedy, O. B., Methven, L. (2017). The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake. Food Quality and Preference, 55, 79–90. doi:10.1016/j.foodqual.2016.08.010
  11. Kar, S., Bhattacharyya, D. K., Ghosh, M. (2016). Evaluation of Nutritional Characteristics of Health Beneficial DAG Rich oil based Spreads. Materials Today: Proceedings, 3 (10), 3375–3387. doi:10.1016/j.matpr.2016.10.019
  12. Rodak, O. Ya. (2009). Polipshennia zhyrnokyslotnoho skladu sprediv z vykorystanniam netradytsiinykh olii. Naukovi pratsi ONAKhT, 2 (36),149–152.
  13. Rodak, O. Ya. (2008). Vplyv emulhatoriv na yakist i stabilnist sprediv. Prohresyvni tekhnika ta tekhnolohii kharchovykh vyrobnytstv restorannoho hospodarstva i torhivli, 1 (7), 365–368.
  14. Rodak, O. Ya. (2009). Vykorystannia ekstraktiv na osnovi likarsko-tekhnichnoi syrovyny yak naturalnykh antyoksydantiv dlia sprediv. Tezy dopovidei III mizhhaluzevoi mizhnar. nauk.-prakt. konf. «Kharchovi dobavky. Kharchuvannia zdorovoi ta khvoroi liudyny», Donetsk, 12-13 bereznia 2009. Donetsk: DonNUET, 116–118.
  15. Shahbazov, S. V. (2009). Zavisimost' elektrootritsatel'nosti kletochnyh iader cheloveka ot rezhima elektroforeza i vozrasta donorov. Visnyk problem biolohii i medytsyny, 2, 25–30.

Downloads

Published

2016-11-24

How to Cite

Одарченко, А. М., Албатова, Я. Ю., Сподар, К. В., & Карбівнича, Т. В. (2016). Commodity analysis of spreads with increased biological value. Technology Audit and Production Reserves, 6(3(32), 42–46. https://doi.org/10.15587/2312-8372.2016.86960

Issue

Vol. 6 No. 3(32) (2016): Technologies of food, light and chemical industry

Section

Technologies of food, light and chemical industry

License

Copyright (c) 2016 Яна Юріївна Албатова, Андрій Миколайович Одарченко, Катерина Вікторівна Сподар, Тетяна Василівна Карбівнича

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.