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ЕLASTO-VISCOUS CHARACTERISTICS OF DOUGH COMPOSITIONS WITH COCONUT FIBER

Written by sveta on . Posted in 2018_03(27)

UDC 664.65.016:664.685.4
 
KRYVORUCHKO Myroslav,
PhD in Technical Sciences, Senior Lecturer at the Department
of Technology and Organization of Restaurant Business
of Kyiv National University of Trade and Economics 

ЕLASTO-VISCOUS CHARACTERISTICS OF DOUGH COMPOSITIONS WITH COCONUT FIBER 

Background. Dough is a polydisperse colloidal system that behaves like an elastic-plastic body [1, p. 58]. This feature enables to carry out its many-sided analysis, but particularly structural and mechanical properties are mathematically describable. It allows, to a high precision, to predict the final quality of finished products and, if necessary, adjust their formulation.
An attractive appearance is one of the decisive factors for a consumer when choosing flour confectionery goods and breads, to a large extent it depends on their optimal texture. The effects of biologically active and non-traditional foods on the changes of gluten proteins and starch as the main dough texturizers have been highlighted in numerous publications.
Meanwhile, the properties of presscakes made from tropical foods remain insufficiently researched. Coconut fiber is among them. It was considered efficient to carry out an extended rheological analysis of test samples with coconut fiber added in 3, 5 and 7 % concentrations of flour weight.
The aim of the research is defining elasto-viscous characteristics of dough compositions with coconut fiber.
Material and methods. The basic product is first grade wheat flour and coconut fiber added in 3, 5 and 7 % concentrations of flour weight [12, p. 179]. Preparation of the samples followed by their handling was carried out on Brabender amylograph and Chopin alveograph by methods [13; 14]. Start and finish of gelatinization, rheological indexes of dough compositions were defined by decoding device-based curves – amylograms and alveograms.
Codes have been assigned for experimental samples: those tested with amylograph – Am-3, Am-5 and Am-7, alveograph – Alv-3, Alv-5 and Alv-7, respectively, according to content of the fiber, %. Dough compositions without coconut fiber were the etalons.
Results. Gelatinization maximum of dough compositions with the fiber was significantly lower – 1.7–2.3 times as compared to traditionally made dough. Addition of the fiber (3, 5, 7 %) makes pressure (P) index significantly rise, respectively, by 13.7, 30.1 and 53.4 % in comparison with the reference. The fiber in researched compositions significantly decreases their extensibility; the elasticity index of Alv-3 sample is at the limit of the reference, while for Alv-5 and Alv-7, respectively, it is by 8.5 and 14.9 % less as compared to the dough without the fiber. For researched compositions, the value of unit stress energy is insignificantly lower in comparison to the reference.
Conclusion. Inclusion of 3–7 % of the coconut fiber into formulation of dough semi-products variably influences their quality, depending on the ratio of flour and a liquid component. Elasticity of unleavened dough has risen by 13.7–53.4 %, whereas the value of stress energy is slightly less in comparison with the reference. Meantime, the viscosity of water-flour suspensions is significantly reduced – 1.7–2.3 times, which may indicate the inappropriateness of use of the fiber in production of dough with a high liquid content, like biscuit, choux, pancake, or waffle dough.
Further study of the changes in structural and mechanical properties of confectionery and bread dough is required, taking into account the interaction of all recipe ingredients in the presence of the supplement.
 
Keywords: coconut fiber, amylogram, gelatinization, alveogram, resilience, extensibility, elasticity, stress energy.
 

REFERENCES 

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THE FERMENTED BEVERAGES TECHNOLOGY BASED ON MEDUSOMYCES GISEVII V WITH SPICY AND AROMATIC HERBS

Written by sveta on . Posted in 2018_03(27)

UDC 635.7:663.14.036
 
VITRIAK Oksana,
PhD in Technical Sciences, Associate Professor at the Department
of Technology and Organization of Restaurant Business of Kyiv National University of Trade and Economics
 
TKACHENKO Lubov,
PhD in Technical Sciences, Associate Professor at the Department
of Technology and Organization of Restaurant Business of Kyiv National University of Trade and Economics
 
PRYBYLSKYI Vitaliy,
Doctor of Sciences (Technical), Professor at the Department 
of biotechnology
of fermentation products and winemaking of National University of Food Technologies 

THE FERMENTED BEVERAGES TECHNOLOGY BASED ON MEDUSOMYCES GISEVII V WITH SPICY AND AROMATIC HERBS 

Background. Fermented beverages are natural products that can improve the functioning of human body systems and functions. The using of spices and aromatic herbs (SAH) that grow in Ukraine, to improve the functional and organoleptic characteristics of the finished product is relevant.
The aim of the study is substantiate the usage of SAH for the fermented beverages technology based on Medusomyces gisevii V to intensify technological process and improve organoleptic characteristics.
Material and methods. A culture of the tea mushroom Medusomyces gisevii V was used in the research. The wort for fermentation was prepared from drinking water, sugar syrup and black tea. At the stage of fermentation we added aqueous extracts: peppermint, lemon melissa, licorice root and lofant anise. The organoleptic characteristics of the beverages and the duration of fermentation were determined. The decrease of dry substances content by 1–1.5 % or getting the acidity to 2.5–3.5 cm3 NaON with concentration 1 mol/dm3 per 100 cm3 of the beverage was considered a criteria of fermentation finishing.
Results. SAH in the form of aqueous extracts was added to the wort before fermentation. It was found, that samples of beverages, which got the highest organoleptic assessment, contain 7 % sugar, tea 1 g/dm3, and quantity of mint leaves, melissa, lofant, licorice root, respectively, 0.1; 0.25; 0.1; 0.1 g per 1 dm3 of the wort.
Conclusion. The possibility of expanding the range of beverages based with the culture of Medusomyces gisevii V by using SAH is proved.
The introduction of SAH on the stage of the wort preparation was substantiated. It reduces the duration of its fermentation from 7 to 3–5 days.
The rational quantity of SAH, such as mint, melissa, lofant and licorice root, is determined.
 
Keywords: fermented beverages, culture of microorganisms Medusomyces gisevii V, spicy and aromatic herbs. 

REFERENCES 

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STRUCTURAL AND MECHANICAL PROPERTIES OF SUGAR PASTE

Written by sveta on . Posted in 2018_03(27)

UDC 663.916.1-02
 
KRAVCHENKO Mikhailo,

Doctor of Sciences (Technical), Professor, Head of the Department
of Technology and Organization of Restaurant Business of Kyiv National University of Trade and Economics 

RYBCHUK Larysa,
Postgraduate student of the Department of Technology
and Organization of Restaurant Business of Kyiv National University of Trade and Economics 

STRUCTURAL AND MECHANICAL PROPERTIES OF SUGAR PASTE 

Background. Today, Ukrainian producers have to solve important issues regarding competitiveness. One of them is the introduction of innovative technologies in decorating confectionery. The most important problem is to improve domestic technology of sugar paste in order to regulate structural and mechanical characteristics, improving flavouring properties, nutritional, biological and reducing energy value due to using of dairy products processing, namely milk serum of dry de­mineralization (MSDD).
The aim of the work is to determine the rational concentration of the milk serum of dry demineralization in sugar paste’s structure on the basis of study of their structural and mechanical properties.
Material and methods. The investigation of the structural and mechanical properties of sugar paste’s samples is carried out on a plane-parallel plastomer by Tolstoy, which is based on the determination of the displacement deformation, marked to the thickness of the sample. During the investigation of structural and mechanical characteristics of model systems, a fixed load for all systems that contains 65 g, the same temperature (+6 °C) and samples’ height (7 mm) are provided.
Results. It has been experimentally determined that with an increase of milk serum concentration up to 50 %, deformation rates increase that are irreversible and connected with plasticity, and the indices of elasticity and flexibility sharply decrease, which characterizes sugar paste system with milk serum of dry demineralization as more suitable for work.
The sample of paste with the replacement of 20 % sugar powder with MSDD is recommended to cover confectionery products, with the replacement of 30 % MSDD to produce sugar flowers, 50 % MSDD as the base for sculptural mass for modelling shapes and creation of framework bases.
Conclusion. The given information confirms, that adding milk serum of dry demineralization into concentration of 20–50 % in the structure of sugar pastes adjusts the structural and mechanical properties of the samples.
 
Keywords: sugar paste, dry demineralizedmilk serum, general deformation, conditional and moment modulus of elasticity, highly elastic modulus, plastic viscosity, after effect elasticviscosity.
 

REFERENCES 

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TECHNOLOGICAL ASPECTS OF SMELL CORRECTION OF DRIED FISH AND PLANT SEMI-PRODUCTS

Written by sveta on . Posted in 2018_03(27)

UDC 637.56.067.067
 
FEDOROVA Dina, 

PhD in Technical Sciences, Associate Professor at the Department
of Technology and Organization of Restaurant Business 
of Kyiv National University of Trade and Economics

TECHNOLOGICAL ASPECTS OF SMELL CORRECTION OF DRIED FISH AND PLANT SEMI-PRODUCTS 

Background. The development of the technology of dry fish and plant semi-finished products for using in a wide range of food products requires minimizing the effect of threemethylamine, nitrogen volatile bases, ammonia and other compounds that have a significant effect on the formation of an intense fish odor on the organoleptic parameters. In this regard, studies have been conducted to find ways to reduce the intensity of the fish smell of dry semi-finished products by using the properties of particular raw materials and technological processes – to participate in oxidative-reduction reactions and sorption properties of polysaccharides.
The aim of this article is to study the specifics of the influence of plant material and milk whey on the sensory characteristics of fish and plant minced semi-products based on Gobiidae small fish to substantiate the methods of correction of the expressed fish odor of dry fish and plant semifinished products (DFS).
Material and methods. For the sensory evaluation of dried fish and plant semi-finished products, a profile descriptive method (DSTU ISO 6564:2005) was used.
The influence of plant material and its concentration on sensory smell of DFS was determined. Minced meat from steam-thermally treated (for 8–10 min) Gobiidae fish carcass and hydrolysed (during 40–45 min) fish heads using 5, 10 and 15 % wheat bran was prepared and dried to a residual moisture content of 5–7 % by the technology. Control samples were selected: 1 – dry fish and plant semi-finished product (DFS) based on minced carcass of blanched fish raw materials; 2 – DFS based on minced product from hydrolyzed head of Gobiidae fish; 3 – DFS based on minced product from hydrolyzed and treated in milk whey Gobiidae fish heads.
The intensity of the "fish smell" descriptor was quantified on a scale from 0 to 5 points by the expert group.
The content of nitrogen of volatile bases was determined by the modified method of potentiometric titration by Pil L. I., Olkhovska L. I. [13].
Results. Due to the need to disguise the smell of DFS from the small fish, the use of two technological methods has been investigated: 1 – hydrothermal treatment of fish raw materials for reducing the content of volatile substances, inactivating enzymes and ensuring its microbiological safety; 2 – use of porous plant fiber (bran of wheat, oat), which absorb volatile compounds and reduce the fish odor. It was established that the decrease in the intensity of the fish smell of fish and plant semi-finished products based on blanched carcasses of fish is possible provided that wheat bran is used at a concentration of 10 % and more. Characteristic fish smell reduces with an increase in the mass fraction of bran, the product acquires a pleasant aroma of cereals. The use of 10 and 15 % wheat bran allowed a qualitative change in the sensory characteristics of the smell of fish and plant semi-products, the intensity of which was evaluated by the majority of experts as "moderate" (39 and 44 % respectively) and "tenuous" respectively (30 and 37 % respectively). Pleasant, meat-like smell of DFS with a mass fraction of 10 % bran is formed.
Correlation between the wheat bran content and the sensory characteristics of the odor, the accumulation of nitrogen of volatile bases (AVB) in the DFS was determined. It is probably due to the adsorption of the bran fibers of the volatile compounds. For the leveling of a specific fish odor in the DFS from hydrolysed fish heads, efficiency of complex use of wheat bran and milk whey has been confirmed.
Conclusion. The expediency of using of fiber in fish and plant semi-finished products on the basis of blanched carcasses of fish, wheat bran (10 %) and non-fat milk whey – in semi-finished products from hydrolyzed fish heads to reduce the intensity of fish odor, was determined. The correlation between the content of wheat bran and the sensory characteristics of the odor, accumulation of volatile bases nitrogen (ABN) in DFS has been confirmed. For the leveling of a specific fish smell in the DSF from hydrolyzed fish heads, the effectiveness of the complex use of wheat and milk whey has been confirmed. The parameters and regimes of treatment of model minced meat systems from hydrolyzed fish heads with the use of milk whey, followed by the use of wheat bran, have been scientifically substantiated. This allows the use of dry fish and plant semi-finished products in a wide range of culinary products, flour confectionery and food concentrates.
 
Keywords: dry fish and plant semi-finished products (DFS), small fish Gobiidae, sensory characteristics, aroma profile, deodorization, wheat bran, milk whey.
 

REFERENCES 

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CONSUMER PROPERTIES OF A SPINY DOGFISH(SQUALUS ACANTHIAS)

Written by sveta on . Posted in 2018_03(27)

UDC 641.1:[637.56:639.231
 
SYDORENKO Olena,
Doctor of Sciences (Technical), Professor of the Department of Commodity Studies,
Safety and Quality Managementof Kyiv National University of Trade and Economics
 
BOLILA Nadiya,
Head of the laboratory at the Department of Commodity Studies,
Safety and Quality Management of Kyiv National University of Trade and Economics
 
DONCHEVSKA Raisa,
PhD in Technical Sciences, Associate Professor at the Department of Commodity Studies,
Safety and Quality Management of Kyiv National University of Trade and Economics
 
CONSUMER PROPERTIES OF A SPINY DOGFISH (SQUALUS ACANTHIAS)
 
Background. The consumption level of fish and fish products in 2017 in Ukraine was 9.6 kg on a per capita basis, in particular not more than 2 kg of domestically produced ones. Today the portion of imported raw materials for fish product manufacturing is more than 90 %.
Spain, Portugal, Australia and New Zealand are the main importers of spiny dogfishes to Ukraine and the biggest imports were recorded in 2016.
A spiny dogfish has been identified as the one of the prospective types of raw materials in Ukraine; its stock is not used to the full extent and is sufficient for the fish-processing industry. That’s why a spiny dogfish is a reserve to develop Ukrainian fishery and food technologies.
The aim of this paper is to assess parameters characterizing consumer attributes of a spiny dogfish in an integrated fashion in order to use it in food technologies.
Material and methods. The object of this research is mature specimen of the Black Sea spiny dogfish (between 15 and 17 years, 8.6–10.4 kg weighing) caught in the Black Sea near the Zmiinyi Island in the autumn – winter period (November – February 2016) [6].
The morphotype and main identification attributes of the Black Sea spiny dogfish have been assessed visually.
Microbiological studies have been undertaken by classical approaches [7; 8].
The content of heavy metals has been specified by the atomic emission spectroscopy with the inductively coupled plasma using Optima 2100 DV of Perkin Elmer (USA) [9].
The qualitative and quantitative amino acid composition has been specified by the ion exchange liquid column chromatography on the automatic analyzer Т 339 (Czech Republic) [10].
Absolute fatty acid methyl esters have been obtained by the gas chromatography and identified with the chromatograph HRGC 5300. The content of methyl ethers has been calculated according to the inner normalization [11].
The connection between structural characteristics of the Black Sea spiny dogfish and elastic properties depending on storage conditions (cooling, freezing) has been made with the multifunctional MIG-1.3 measurement complex using the information study module by the axial tension method [12].
Results. The biggest problem on the fish and fish product market is that countries underreport the catching and realization of fishes, in particular spiny dogfishes. The key aspect of research is to specify identification attributes of the spiny dogfish.
It has been established that the maximum body depth of the spiny dogfish reaches 23.2 % of the body length and the minimum – 3.8 % of the body length. The weight composition of the spiny dogfish depends on its age, sex, size and catching period. It has been also established that the muscular tissue is 40.1 % of the total spiny dogfish mass, head – 17.3, internal organs – 16.4, liver – 16.0, fins 5.0 and cartilages 4.0 % [6]. A number of mesophilic aerobic and facultative aerobic microorganisms in the muscular tissue of the Black Sea spiny dogfish did not exceed permissible limits [3].
As a result of toxicological safety assessment of the spiny dogfish it has been established that the quantitative content of heavy metals (Lead, Cadmium, Copper, Zinc) in the muscular tissue of the spiny dogfish is within the limits not exceeding the maximum permissible concentration for sea fish in accordance with the legislation of Ukraine.
The biological value of spiny dogfish protein has been assessed according to the content of amino acids of which the amount of nonessential amino acids was 5.781±0.257 and that of essential amino acids was 8.901±0.361 mg per 100 g of the product.
Monounsaturated fatty acids predominate in the fat separated from the spiny dogfish liver. Among them the oleic acid is a dominant fraction. Among saturated fatty acids the palmitic acid that increases the lipoprotein synthesis is dominant.
The density parameter in samples from different parts of the spiny dogfish carcass at different storage conditions has been determined in order to establish the dependence of the elasticity coefficient on the structure of the researchable object.
Conclusion. The Ukrainian food product market is saturated with imported fish raw materials which makes impossible to develop the domestic aqua- and mariculture as well as to use the available hydrobiont stock effectively.
The conducted research of consumer properties of the Black Sea spiny dogfish allows giving scientific credence of long-term benefit and expediency of its use in the fish-processing industry and food technologies.
 
Keywords: spiny dogfish, imports, consumer properties, morphological composition, amino acid composition, fatty acid composition, safety.
 
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