Articles to be published in the N 2 (42)/2022 of the scientific journal Commodities and Markets

PROPERTIES OF SUGAR PASTE SURFACE

Written by sveta on . Posted in 2018_04(28)

FREE FULL TEXT (PDF)

UDC 663.916.5-046.37   DOI: https://doi.org/10.31617/tr.knute.2018(28)12
Mykhailo KRAVCHENKO,
E-mail: m.f.kravchenko@gmail.com
ORCID ID: 0000-0003-1425-563Х
  Doctor of Sciences (Technical), Professor, Head of the Department of Technology and Organization 
of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyotostr., Kyiv, 02156, Ukraine
     
Svitlana SHAPOVAL,
 
E-mail: shapoval@knteu.kiev.ua
ORCID ID: 0000-0001-7650-8597
  PhD in Technical Sciences, Associate Professor at the Department of Engineering
and Technical  Disciplines, Vice rector on scientific and pedagogical work 
of Kyiv National University of Trade and Economics
19, Kyotostr., Kyiv, 02156, Ukraine
     
Larysa RYBCHUK,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID ID: 0000-0002-6282-7295
  Postgraduate student at the Department of Technology and Organization of  Restaurant Business
of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

PROPERTIES OF SUGAR PASTE SURFACE 

Background. In the production of food products, surface properties are most often manifested during the adhesion-coagulation interaction of products with the surface of material of a device or machine, which affects energy consumption in the production of food products and their quality. In addition, stickiness in some cases may be an objective indicator of the quality of the product. Insufficient stickiness can affect the process of mixing, stamping, forming of products, which is important for the production of sugar paste and the manufacture of finishing semi-finished products from them. The adhesion of sugar paste is made by means of using traditional technology which has not been studied at all. In order to develop new types of sugar paste, it is necessary to examine the specified characteristic.
The aim of the workis to determine the rational concentration of milk whey in a dry, demineralized sugar paste based on the study of their surface properties in terms of contact time and adhesion strength.
Material and methods. Investigation of properties of sugar paste surface using MCSD and determination of its influence on adhesion-coaghesial interactions of decorating semi-finished products on controlled and investigated samples was carried out on a dynamometer MIG-1.3 by using the method of normal separation.
Results. The influence of the concentration of MCSD in the composition of sugar paste on the strength of adhesion was investigated. For further research, the range with the content of MCSD is chosen 20–50 %, as the increase in the proportion of MCSD adhesion increases indexes of the durability of sugar beet adhesion with MCSD from the time of weathering 2–90 s with contact time of 5 s has made it possible to establish that as abnormal. It has been established that with increasing concentration of MCSD and contact time, the adhesion strength does not increase directly in proportion to the temperature. With the time of contact 2–20 with the strength of adhesion rapidly increases, then with increasing contact time from 25 to 90 s, regardless of the concentration of MCSD, the adhesion strength is stable. Investigation of the dependence of the induration of MCSD increases, the time of working with the paste increases, which is a positive phenomenon, especially for the creation of finishing half-finished products by hand. The strength of adhesion with increasing weathering time is slowly decreasing, but the control sample is overshadowed by 30 seconds, while surface adhesion is present in up to 90 s in sugar pastes containing 20, 30 and 50 % MCSD. It was established that with increasing concentration of MCSD the strength of the gap (cogenesis) is significantly increased, almost in 2.0–2.2 times compared with the control, which significantly corrects the consistency of sugar paste.
Conclusion. The indexes of adhesive-cohesive interaction of sugar paste with the addition of milk whey, dry and demineralized, have been established. Increasing the concentration of serum to 50 % in the sugar paste increases the index of adhesion strength by almost 2.5 times, the cohesion is 2.2 times compared with the control. The contact time on the adhesion strengths significantly affects only up to 20 seconds, further adhesion is stable. Consequently, it was investigated that the introduction of dry demineralized milk whey essentially prolongs the period of manufacture of decorating semi-finished products, which is especially positive for those made by the modeling method.
 
Keywords: sugar paste, milk whey, dry and demineralized, adhesion, cohesion and tackiness.

REFERENCES 

1. Novikova, O. V. (2018). Maljuvannja ta liplennja dlja kondyteriv [Drawing and modeling for confectioners]. Harkiv : Svit knygy [in Ukrainian].
2. Dunn, A. Sugarcraft flower arranging. England, Ashington : New Holland Publishes, 2009. 146 с. [in English].
3. Smith, L. The Contemporary Cake Decorating Bible. England, Ashington : Creative Techniques, Fresh Inspiration, Stylish Designs Hardcover. New Holland Publishes, 2011. 249 с. [in English].
4. Kravchenko, M. F., & Rybchuk, L. A. (2018). Strukturno-mehanichni vlastyvosti cukrovyh past [Structural mechanical properties of sugar paste]. Mizhnar. nauk.-prakt. zhurn. "Tovary i rynky" – International scientific and practical magazine "Goods and Markets", 3 (27), 7-90. [in Ukrainian].
5. Gulenko, L., Sibiljeva, E., Zhyvotkevych, L. (2013). Receptury: torty, tistechka biskvitni, perekladenci, rulety [Recipes: cakes, biscuit cakes, shortcakes, rolls]. Kyi'v : UKRHLIBPROM [in Ukrainian].
6. Shapoval, S. L., Romanenko, R. P., Forostjana, N. P. (2017). Diagnostyka fizychnyh vlastyvostej harchovyh produktiv [Diagnostics of physical properties of food products]. Kyi'v : Kyi'v nac. torg-ekon. un-t [in Ukrainian].
7. Cherevko, O. I., Myhajlov, V. M., Majak, V. I., Majak, O. A. (2014). Reologija v procesah vyrobnyctva harchovyh produktiv [Rheology in the processes of food production]. Harkiv : HDUHT [in Ukrainian].
8. Muratova, E. I., Smolihina, P. M. (2013). Reologija konditerskih mass [Rheology of confectionery masses]. Tambov : Izd-vo FGBOU VPO "TGTU" [in Russian].
9. Omel'janchyk, L. O., Gavrylova, L. O., Lashko, N. P., Karpenko, Ju. V. (2013). Reologija harchovoi' syrovyny ta produktiv [Rheology of food raw materials and products]. Zaporizhzhja : ZNU [in Ukrainian].

TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS

Written by sveta on . Posted in 2018_04(28)

FREE FULL TEXT (PDF) 

UDC 664.665   DOI: https://doi.org/10.31617/tr.knute.2018(28)11
Angelica MEDVEDIEVA,
E-maila.al.medv@gmail.com
ORCID ID: 0000-0002-7991-9161
  PhD in Technical Sciences, Associate Professor at the Department of Technology
and Organization of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine

TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS 

Background. To organize gluten-free diet for patients with celiac disease in our country is rather difficult. A wide range of gluten-free products, which replaces bread, flour, cereals, cookies, pasta, etc., is produced abroad. Recently, the demand of the Ukrainian population for flour confectionery and bakery gluten-free products has increased, and their production continues to be an actual problem for bakers and scientists in the twenty-first century.
The aim of the study is to provide scientific substantiation and development of technology of gluten-free vanilla buns using corn and rice flour.
Material and methods. The object of the research is the technology of bun with the use of gluten-free flour types – corn and rice. For the development of technology of gluten-free bakery products, the recipes and technology of vanilla flour and wheat flour are selected for control.
The organoleptic evaluation of the samples of baked buns was carried out on a 5-point scale by a tasting commission consisting of five specialists.
Results. The test doughs made it possible to understand its behavior with complete replacement of wheat flour for corn and rice. Those provide baked yarn dough products with greater fragility and tenderness; it does not grow so much in volume as dough out of wheat flour. That is why in the studied dough it was decided to add corn starch (20 % of the total amount of flour) to increase the lifting of the dough while baking and giving the finished products an attractive appearance and splendor.
Based on the organoleptic evaluation, an optimal ratio of corn, rice flour and starch (40: 40: 20) was determined and a technological scheme for the production of the gluten-free vanilla buns was developed, from which the sugar was completely removed.
Conclusion. The optimal ratio of corn and rice flour and corn starch has been determined and the corresponding technological scheme of production of the gluten-free vanilla buns has been developed. Such products can be recommended to be introduced into the diet of people with celiac disease.
In further researches it is planned to determine the physico-chemical parameters of the developed gluten-free vanilla buns with the recipe N 3, and its introduction into production in restaurants.
 
Keywords: gluten, celiac disease, wheat flour, corn flour, rice flour.

REFERENCES 

1. Naumova, O. A. (2010). Osobennosti pitanija bol'nyh celiakiej [Features of nutrition for patients with celiacdisease]. Suchasnі medichnі tehnologії – Modern medical technologies, 2, 124-127 [in Ukrainian].
2. Elke, A., & Dal Bello F. (2009). Science of Gluten-FreeFoods and Beverages. Retrieved from https://www.elsevier.com/books/science-of-gluten-free-foods-and-beverages/arendt/978-1-891127-67-0 [in English].
3. Perlmutter, D., & Loberg, K. (2013). Grain brain: the surprising truth about wheat, carbs, and sugar – your brain's silent killers. New York, USA: Little, Brown і Company.Р. 336 [in English].
4. Goodchild van Hilten, L.(2015). How digesting bread and pasta could be affecting our brains. Retrieved from   https://www.elsevier.com/connect/how-digesting-bread-and-pasta-could-be-affecting-our-brains [in English].
5. Jeffery, C., & Atwell, W. (2016). Gluten-Free Baked Products. Woodhead Publishing. Retrieved from https://www.elsevier.com/books/gluten-free-baked-products/casper/978-1-891127-80-9 [in English].
6. Mancebo, C., Merino, C.,Martínez, M.,Gómez, M. (2015). Mixture design of rice flour, maize starch and wheat starch for optimization of gluten free bread quality. US  National Library of Medicine. Vol. 52 (10). Retrieved from https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4573150 [in Englih].
7. Rooney, L. W., & Serna-Saldivar, S. (2016). Tortillas: Wheat Flour and Corn Products. Retrieved from https://www.elsevier.com/books/tortillas-wheat-flour-and-corn-products/rooney/978-1-891127-88-5 [in English].
8. Serna-Saldivar, S. (2018). Corn: Chemistry and Technology. Academic Press. P. 690 [in English].
9. Watson, R.,Preedy, V., Zibadi, Sh. (2014). Wheat and Rice in Disease Prevention and Health. Academic Press. P. 576 [in English].
10. Bhattacharya, K. (2011). Rice Quality. Woodhead Publishing. P. 608 [in English]. DOI: https://doi.org/10.1533/9780857092793.
11. Koehler, P., Wieser, H., Konitzer, K. (2014). Celiac Disease and Gluten. Academic Press. P. 264. Retrieved from https://www.elsevier.com/books/celiac-disease-and-gluten/koehler/978-0-12-420220-7 [in English].
12. Ryan O’Malley. Pasta Made From Green Banana Flour a Tasty Alternative for Gluten-Free Diets. Retrieved from https://www.elsevier.com/about/press-releases/research-and-journals/pasta-made-from-green-banana-flour-a-tasty-alternative-for-gluten-free-diets [in English].
13. The Gluten-FreeDiet: Building the Grocery List. Academy of nutrition and dietetics. 2015 Retrieved from https://www.eatright.org/health/diseases-and-conditions/celiac-disease/the-gluten-free-diet-building-the-grocery-list [in English].
14. Sbornik receptur muchnyh konditerskih i bulochnyh izdelij dlja predprijatij obshhestvennogo pitanija [Collection of recipes of flour confectionery and bakery products for catering] (1985). M. : Jekonomika, [in Russian].
15. Skurihin, I. M. (1987). Himicheskij sostav pishhevyh produktov [The chemical composition of food]. Spravochnye tablicy soderzhanija osnovnyh pishhevyh veshhestv i jenergeticheskoj cennosti pishhevyh produktov – Reference tables of the main nutrients and energy value of food. M. N. Volgarev (Ed.). M. : VO "Agropromizdat" [in Russian].

TECHNOLOGYOFSEMI-FINISHED PRODUCT BASED ON THICKENED LOW-LACTOSE WHEY AND PUMPKIN PULP

Written by sveta on . Posted in 2018_04(28)

FREE FULL TEXT (PDF)

UDC 637.142.2   DOI: https://doi.org/10.31617/tr.knute.2018(28)10
Victoriya GNITSEVYCH,
E-mail: flamber1965@gmail.com
ORCID ID: 0000-0002-6089-1082
  Doctor of Sciences (Technical), Professorat the Department of Technology and Organization of Restaurant Business of  Kyiv National University of Trade and Economics
19, Kyotostr., Kyiv, 02156, Ukraine
     
Tatiana YUDINA,
E-mail: yudina2902@gmail.com
ORCID ID: 0000-0001-9863-878X
  Doctor of Sciences (Technical), Professorat the Department of Technology and Organization of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Yulia GONCHAR,
E-mail: honchar1992@ukr.net
ORCID ID: 0000-0002-8087-0641
  Postgraduate student at the Department of Technology and Organization of Restaurant Business of Kyiv National University of Trade and Economics
19, Kyotostr., Kyiv, 02156, Ukraine

TECHNOLOGY OF SEMI-FINISHED PRODUCT BASED
ON THICKENED LOW-LACTOSE WHEY AND PUMPKIN PULP
 

Background. Immunity of a person cannot be formed without regular receipt in sufficient quantity of nutrients.Many different diseases prevent the assimilation of nutrients by the human body. The most common disease is irritable bowel syndrome (IBS). IBS is most often caused by malabsorption of lactose by the intestines of a person. One of the solutions to this problem is the development of semi-finished products and products based on low-lactose milk whey for the production of culinary dishes and products.
The aim of the work is realized in two stages. First of all, it is foreseen to develop the technology of semi-finished products based on condensed fermented low-lactose milk whey for nutrition of patients with malabsorption of lactose and, secondly, to determine the quality indices of the resulting product.
Material and methods. In the study of the composition of condensed low-lactose milk whey (ZNMS) and semi-finished product, the content of nitrogen was determined by the Kieldal method [7] and protein content was calculated; fat content [8]; fiber content by intermediate filtering [9]; ash content [10]; moisture content and other volatile substances [11]; microbiological parameters [12; 13]. The amino acid composition is determined on the aminoanalyzer Biotronik LC-2000, vitamin and mineral composition –by analytical methods.
Results. The method of concentration of fermented milk whey is proposed and substantiated.
The technological process of production of semi-finished products, which includesfermentation of milk whey, condensation of FNMS, fermentation of pumpkin pulp mash, dispersion of FPMG, mixing of ZNMS and FPMG in a certain ratio is developed.
Increased protein content, reduced moisture content and increased dry matter content up to 60 % due to the use of FNMS and FPMG in semi-finished products.
Improvement of vitamin and mineral composition of the product based on the results of calculations has been established.
The microbiological safety of the half-finished product during storage in a cooled state for 48 hours has been confirmed.
Conclusion. The mechanism of concentration of low-lactose milk serum is investigated. According to the results of the study, a new method of its concentration was proposed. The technology of semi-finished products on the basis of condensed low-calcined milk serum and fermented mashed pulp of pumpkin was developed. The proposed technology is characterized by high content of protein substances, vitamins and minerals. The microbiological safety of the semi-finished product has been established during storage for 48 hours at a temperature of 2–4 оC.
ZNMS may be included in the range of recommended varieties products for a balanced diet of patients with malabsorption of lactose.
 
Keywords: lactose malabsorption, lactose intolerance, protein-carbohydrate milkraw materials, fermented pulp of pumpkin, semi-finished product, nutritional value. 

REFERENCES 

1. Jegorov, B., & Mardar, M. (2011). Formuvannja harchovyh racioniv naselennja [Formation of food rations of the population]. Mizhnar. nauk.-prakt. zhurn. "Tovary i rynky" – International scientific and practical magazine "Goods and Markets", 1, 140-147 [in Ukrainian].
2. Bohn, L., Storsrud, S., Tornblom, H., Bengtsson, U., Simren, M. Self-reported food-related gastrointestinal symptoms in IBS are common and associated with more severe symptoms and reduced quality of life. Am J Gastroenterol. 2013; 108(5):634-41. Epub 2013/05/07 [in English]. DOI: https://doi.org/10.1038/ajg.2013.105; PMid: 23644955.
3. Wilt, T. J., Shaukat, A., Shamliyan, T., Taylor, B. C., MacDonald, R., Tacklind, J., Rutks, I., Schwarzenberg, S. J., Kane, R. L., Levitt, M. Lactose intolerance and health. Evid. Rep. Technol. Assess. 2010; 192:1-410 [in English].
4. Staudacher, H. M., Lomer, M. C., Anderson, J. L., Barrett, J. S., Muir, J. G., Irving, P. M., Whelan K. Fermentable carbohydrate restriction reduces luminal bifidobacteria and gastrointestinal symptoms in patients with irritable bowel syndrome. J. Nutr. 2012; 142:1510-1518 [in English]. DOI: https://doi.org/10.3945/jn.112.159285; PMid: 22739368.
5. Delakoznyj molochnyj produkt ta sposib jogo oderzhannja [Delicious milk product and method of its obtaining] ; vynahidnyk: YONGQIANG WANG [USA] ; zajavnyk : YONGQIANG WANG [USA] IPC: A23C9 / 142 Informacija pro publikaciju : CN1757289 (A) 2006-04-12. Priorytet daty : 2005-09-19 [in Ukrainian].
6. Nechaev E. G. (RU), e.a. Sposob proizvodstva bezlaktoznogo produkta iz molochnoj syvorotki [Method for producing a free-lactose product from milk serum]. RU2249971C2 RU Grant. Inventor Original Assignee. OOO "BiLat", Priority date 2002-12-19 [in Russian].
7. Kormy dlja tvaryn. Vyznachennja vmistu azotu i obchyslennja vmistu syrogo bilka metodom K’jel'dalja [Animal feed. Determination of Nitrogen Content and Calculation of Crude Protein Content by Kjeldahl Method]. (2005). State standard of Ukraine ISO 5983:2003. Kyi'v : Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
8. Kormy dlja tvaryn. Vyznachennja vmistu zhyru [Animal feed. Determination of fat content]. (2005). State standard of UkraineISO 6492:2003. Kyi'v : Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
9. Kormy dlja tvaryn. Vyznachennja vmistu syroi' klitkovyny metodom promizhnogo fil'truvannja [Animal feed. Determination of the content of crude fiber by intermediate filtering]. (2006). State standard of UkraineISO 6865:2004. Kyi'v : Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
10. Kormy dlja tvaryn. Vyznachennja vmistu syroi' zoly [Feed for animals. The determination of crude ash]. (2006). State standard of Ukraine ISO 5984:2004. Kyi'v : Derzhspozhyvstandart Ukrai'ny, 8 s. [in Ukrainian].
11. Kormy dlja tvaryn. Vyznachennja vmistu vology ta inshyh letkyh rechovyn [Animal feed. Determination of the content of moisture and other volatile substances]. (2006). State standard of Ukraine ISO 6496:2005. Kyi'v : Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
12. Produkty harchovi. Metody vyznachennja kil'kosti mezofil'nyh aerobnyh ta fakul'tatyvno anaerobnyh mikroorganizmiv [Foodproducts. Methods of determining the number of mesophilic aerobic and optional anaerobic microorganisms]. (2015). State standard of Ukraine 8446:2015Kyi'v : Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
13. Mikrobiologija harchovyh produktiv ta kormiv dlja tvaryn [Microbiology of food and animal feed]. (2015). State standard of Ukraine ISO 4832:2015. Kyi'v : Derzhspozhyvstandart Ukrai'ny [in Ukrainian].
14. Gnicevych, V. A., & Gonchar, Ju. M., & Chykun, N. Ju. (2017). Kinetyka fermentolizu laktozy molochnoi' syrovatky [Kinetics of fermentolysis of lactose in milk serum]. Mizhnar. nauk.-prakt. zhurn. "Tovary i rynky" – International scientific and practical magazine "Goods and Markets", 2 (24), 97 [in Ukrainian].
15. Gnicevych, V. A., & Gonchar, Ju. M. (2018). Doslidzhennja procesu fermentolizu m’jakoti garbuza [The study of the fermentolysis process of pumpkin pulp]. Nauk. pr. NUHT – Scientific works of the National University of Food Technologies, 2, Vol. 24, 203 [in Ukrainian].

SHRIMP PALAEMON ADSPERSUS: RATIONAL RECYCLING DIRECTIONS

Written by sveta on . Posted in 2018_04(28)

FREE FULL TEXT (PDF)

UDC 639.2.068:639.512   DOI: https://doi.org/10.31617/tr.knute.2018(28)09
Olena SYDORENKO,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID ID: 0000-0001-5919-4370
  Doctor of Sciences (Technical), Professor at the Department of Commodity Studies, Safety
and Quality Management of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Olena PETROVA,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID ID: 0000-0001-6707-2787
  Postgraduate studentat the Department of Commodity Studies, Safety and Quality Management
of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Anastasiya IVANIUTA,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID ID: 0000-0002-1770-5774
  PhD in Technical Sciences, Assistant Professor at the Department of Technology for Meat,
Fish and Seafood at the National University of Bio resources and Nature Management
Heroiv Oborony str., 15, Kyiv, 03041, Ukraine

SHRIMP PALAEMON ADSPERSUS:
RATIONAL RECYCLING DIRECTIONS
 

Background. The level of consumption of fish and fish products in Ukraine is 10.7 kg per year and does not meet the FAO / WHO recommendations –20 kg per year. The domestic fish market is import-dependent – since 2014 the import of shrimp is 85–90 %.
According to scientific studies of the Institute of Fisheries and Ecology of the Sea, shrimp reserves in the Black Sea amount to 370 thousand tons, in the Azov Sea –250 thousand tons. The cultivation of Palaemon adspersus herring shrimp in the Azov Black Sea basin in 2008–2011 in the Black Sea was 15.9–21.1 tons, and in the estuaries of the North-Western Black Sea region –0.1–0.5 tons.
Analytical and patent search indicates the availability of technologies for the integrated processing of chitin-containing raw materials in order to obtain biologically active additives based on acid and alkaline solutions.
The aim of the work is to substantiate the directions of integrated processing of shrimp Palaemonadspersusbased on their morphometric characteristics, nutritional potential and safety indicators.
Material and methods. The object of the research is shrimp Palaemon adspersus (coastal fishing during September – October 2018, village Lazurne Kherson region).
According to the current standards: organoleptic parameters –appearance, color of armor and meat, meat consistency, taste and smell after cooking, presence of foreign impurities; heavy metal content –an inductively coupled plasma atomic emission spectrometry (NPP-ISP) on the Optima 2100 DVdevice from PerkinElmer (USA); mass fraction of moisture –by drying to a constant mass; water absorption and moisture-keeping ability.
Results. According to the sensory analysis, shrimp caught by the coastal lion, whole, clean, one size group, in color – white with a pinkish-orange tinge, have a dense and juicy consistency, a characteristic, pronounced smell and a pleasant, characteristic of shrimp cooked taste.
The content of toxic elements in Palaemon adspersus shrimp meat does not exceed acceptable standards.
According to the investigated morphological composition of shrimp, it was found that the average yield of meat was 51.5 %, the head – 24.1 %, the shell – 24.4 %.
Application of low temperatures (42–60 oC) during dehydration of shrimp allows to preserve the native properties of the product, as indicated by the indicators of water absorption and moisture-keeping ability of dried shrimp meat – respectively 60.41 and 96.39 %.
The principal scheme of directions of rational processing is offered Palaemon adspersus shrimp and the working hypothesis of this stage is defined –the expediency of the complex processing of shrimp Palaemon adspersus by drying.
ConclusionPalaemon adspersus shrimp based on morphometric characteristics (dimensional values) and safety indicators (heavy metal content) are promising raw materials for complex processing and food use.
It was established that shrimp of the Azov-Black Sea water area on the content of heavy metals does not exceed the allowable norms, which is the basis for their food use.
The rational directions of shrimp processing are substantiated, namely: whole shrimp and separately meat by drying method for the production of food products (dry powders) and processing of chitin-containing raw materials.
 
Keywords: shrimp Palaemon adspersus, morphometric characteristics, rational directions of processing.

REFERENCES 

1. Travjanaja krevetka Palaemon adspersus [Herbal Shrimp Palaemon adspersus]. www.rybalka.com. Retrieved from   https://www.rybalka.com/articles/view/800 [in Russian].
2. Chernomorskaja travjanaja krevetka Palaemon adspersus (Decapoda, Palaemonidae) : biologija, promysel, problemy [Palaemon adspersus Black Sea grass shrimp (Decapoda, Palaemonidae): biology, fishing, problems]. www.researchgate.net. Retrieved from   https://www.researchgate.net/publication/319204279_cernomorskaa_travanaa_krevetka_palaemon_adspersus_decapoda_palaemonidae_biologia_promysel_problemy_black_sea_grass_prawn_palaemon_adspersus_decapoda_palaemonidae_biology_fisheries_and_problems [in Russian].
3. Osnovnye rezul'taty kompleksnih issledovanij v azovo-chornomorskom bassejne i mirovom okeane [The main results of complex studies in the Azov-Black Sea basin and the world ocean]. yugniro.ruRetrieved from http://yugniro.ru/files/YugNIRO_proceedings_2014-vol.52.pdf [in Russian].
4. Pererabotka krevetok, omarov i t. p. [Shrimp, lobster, etc. processing]. www.findpatent.rRetrieved from   http://www.findpatent.ru/catalog/9006 [in Russian].
5. Tehnologicheskaja linija dlja poluchenija ochishhennogo mjasa iz melkih krevetok [Technological line for obtaining peeled meat from small shrimps]. www.findpatent.ru. Retrieved from http://www.findpatent.ru/patent/256/2560065.htm [in Russian].
6. Sposob poluchenija pishhevogo belkovogo produkta iz krevetki [The method of obtaining food protein product from shrimp]. www.findpatent.ru. Retrieved from http://www.findpatent.ru/patent/255/2554994.html [in Russian].
7. Piddubnyj, V. A., Mazaraki, A. A., Prytul's'ka, N. V., Kravchenko, M. F., Fedorova, D. V. (2015). Innovacii' v harchovyh tehnologijah [Innovations in food technologies]: monografija; edited by Doctor of Technical Sciences, Professor Poddubny V. A. Kyi'v : Kondor-Vyd-vo [in Ukrainian].
8. GOST 7636-85. Fish, marine mammals, marine invertebrates and products of their processing. Methods of analysis.M. : Standartinform, 1985. 123 p. [in Russian].
9. GOST 7631–85. Fish, marine mammals, marine invertebrates and products of their processing. Acceptance rules, organoleptic quality assessment methods, sampling methods for laboratory tests.M. : Standartinform, 1985. 34 p. [in Russian].
10. DSTU4440:2005. Frozenshrimp. Specifications. Kyi'v: Derzhspozhyvstandart Ukrai'ny, 2005. 16 p. [in Russian].
11. DSTU 8029: 2015. Fish and fish products. Methods of determination of moisture. Kyi'v: Derzhspozhyvstandart Ukrai'ny, 2015. 13 p. [in Ukrainian].
12. DSTU ISO 11885-1996. The quality of the water. Determination of 33 elements by atomic emission spectrometry with inductively coupled plasma. Kyi'v : Derzhspozhyvstandart Ukrai'ny, 2007. 14 p. [in Ukrainian].
13. Guidelines 4.1.1482-03 "Determination of chemical elements in biological environment and preparations using atomic emission spectrometry with inductively coupled plasma and mass spectrometry with inductively coupled plasma".M. : Minzdrav RF, 2003. 16 p. [in Russian].
14. Medychni vymogy do jakosti ta bezpechnosti harchovyh produktiv ta prodovol'choi' syrovyny N1140 vid 29.12.2012. [Medical requirements for thequality and safety of food products and foodraw materials N 1140 dated December 29, 2012]. zakon.rada.gov.ua. Retrieved from   http://zakon.rada.gov.ua/laws/show/z0088-13 [in Ukrainian].
15. Jesina, L. M., & Gorobec', L. M. (2011). Analiz pokaznykiv bezpechnosti, shho vstanovleni v Ukrai'ni ta krai'nah JeS dlja rybnyh produktiv. Osnovnye rezul'taty kompleksnyh issledovanij v Azovo-Chernomorskom bassejne i Mirovom okeane [Analysis of safety indicators established in Ukraine and EU countries for fishery products. The main results of complex studies in the Azov-Black Sea Basin and the World Ocean]. N49. P. 147-157 [in Ukrainian].
16. Valko, M., Morris, Н., Cronin, M. T., & Metals, D. (2005). Toxicity and Oxidative Stress. Cur. Med. Chem.Vol. 12. P. 1161-1208. [in English].
17. Derzhavni sanitarni normy ta pravyla [State sanitary norms and rules]. medprosvita.com.ua. Retrieved from https://medprosvita.com.ua/moz-derzhavni-sanitarni-pravila-normi-pidbirka [in Ukrainian].
18. Artjuhova, S. A., Bogdanov, V. D., & Dacun, M. (2001). Tehnologija produktov iz gidrobiontov [Technology of products from hydrobionts].M. : Kolos [in Russian].
19. Grishin, M. A., Atanazevich, V. I., & Semenov, Ju. G. (1989). Ustanovki dlja sushki pishhevyh produktov [Installations for drying food products]. M. : Agropromizdat [in Russian].

PHYSIOLOGICAL EFFICIENCY OF PRODUCTS FOR ENTERAL NUTRITION

Written by sveta on . Posted in 2018_04(28)

FREE FULL TEXT (PDF)

UDC 641.1:613.2.032.33   DOI: https://doi.org/10.31617/tr.knute.2018(28)08
Natalia PRYTULSKA,
E-mail: pritulska@knteu.kiev,ua
ORCID ID: 0000-0002-9010-4190
  Doctor of Sciences (Technical), Professor, First Vice rector on scientific and pedagogical work
of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Iuliia MOTUZKA,
E-mail: unmot@ukr.net
ORCID ID: 0000-0003-0400-6445
  PhD in Technical Sciences, Associate Professor at the Department of Commodity Studies,
Safety and Quality Management of Kyiv National University of Trade and Economics
19, Kyoto str., Kyiv, 02156, Ukraine
     
Sergij ASLANYAN,
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
ORCID ID: 0000-0001-7808-2416
  Candidate of Medical Sciences, Associate Professor at the Department of Military Surgery
of the Ukrainian Military Medical Academy
Moscovska str., 45/1, Kyiv, 01015, Ukraine

PHYSIOLOGICAL EFFICIENCY OF PRODUCTS
FOR ENTERAL NUTRITION
 

Background. Full nutrition is the basis of the life of the human body and determines the ability to tolerate physical and psycho-emotional stress. In the period when the natural way of replenishing the progressive deficiency of the main nutrients is eliminated or is limited, special attention in the complex of therapeutic measures becomes enteral nutrition. The basis of the creation of modern foods for enteral nutrition is the theory of balanced nutrition based on the physiological needs of nutrients and the energy of a healthy person, but taking into account the peculiarities of the clinical course, the stage of the disease, the level and nature of metabolic disorders.
The aim of the work is to conduct research on the determination of the physiological efficiency of products for enteral nutrition, taking into account the specific needs of the human body.
Material and methods. 4 dry mixes for enteral feeding of the Vital prod series have been selected as the subjects of the study. The research was conducted in conditions of the clinical bases of the Ukrainian Military Medical Academy. Biochemical methods have been used to determine the protein content and the concentration of urea in the blood; blood glucose content. The assessment of the effect of products on the correction of the state of patients is carried out on the indicators of their general state of health, that is, the physical and psycho-emotional state.
Results. The analysis of the results suggests that in patients who in addition to the main diet consumed the developed products, namely: Vital prod-Combi (for patients with critical conditions), Vital prod-Diabet (for people with impaired glucose tolerance), Vital prod-Renal (for patients with renal insufficiency), Vital prod-Forte (for patients with cancer) the following effects have been observed: three times faster the normalization of the level of protein in the blood, there was a more pronounced improvement of physical and psycho-emotional states, as well as reduction of treatment terms after discharge from the hospital, than in patients of the control group.
The developed products may be recommended for consumption in the treatment and rehabilitation of patients in accordance with the specifics of the disease, with a reduced level of total protein in the blood for the normalization of metabolic processes by providing exogenous delivery of protein that is easily absorbed by the body and improving the psycho-emotional state.
Conclusion. Medical-biological researches have proved the physiological efficiencyof products for enteral nutrition, developed taking into account the needs and preferences of the target category of consumers. The obtained results confirm the possibility of using products in the formation of dietary rations of persons in medical, rehabilitation and health institutions. It is promising to create an assortment and study of the consumer properties of food products for enteral nutrition in different commodity forms in order to ensure their multi-purpose use.
 
Keywords: physiological efficiency, products for enteral nutrition, nutrients, needs, protein, clinical application.

REFERENCES 

1. Kostjuchenko, A. L., Zheleznyj, O. G., & Shvedov, A. K. (2001). Jenteral'noe iskusstvennoe pitanie v klinicheskoj medicine [Enteral Artificial Nutrition in Clinical Medicine]. Petrozavodsk : Intel-Teh [in Russian].
2. Beljaev, O. V. (2009). Parenteral'noe i jenteral'noe pitanie v intensivnoj terapii [Parenteral and enteral nutrition in intensive care]. Kiev : KIM [in Russian].
3. Lochs, H., Allison, S. P., Meier, R. et al. Introductory to the ESPEN guidelines on enteral nutrition: terminology, definitions and general topics. Clinical Nutrition. 2006. N 25. P. 180-186 [in English]. DOI: https://doi.org/10.1016/j.clnu.2006.02.007; PMid:16697086.
4. Luft, V. M., & Kostjuchenko, A. L. (2002). Klinicheskoe pitanie v intensivnoj medicine [Clinical nutrition in intensive medicine]. SPb. : Dilja [in Russian].
5. Karpenko, P. O. (2016). Alimentarnyj chynnyk u kompleksnomu likuvanni hvoryh pry metabolichnomu syndromi [Alimentary factor in the complex treatment of patients with metabolic syndrome]. Problemy starenija i dolgoletija – Problems of aging and longevity, 1. (Vol. 25), (pp. 105-113) [in Ukrainian].
6. Horoshilov, I. E. (2000). Rukovodstvo po parenteral'nomu i jenteral'nomu pitaniju [Manual for parenteral and enteral nutrition]. SPb. : Normed-Izdat [in Russian].
7. Akbaylar, H. Basic principles of enteral feeding. Turk Gastroenterology. 2012. N 13 (4). Р. 186-191 [in English].
8. Barendgret, K., Soeters, P., Allison, S. et al. Basics in clinical nutrition: sample and stress starvation ЕSPEN. The European e-Journal of Clinical Nutrition and Metabolism. 2008. Vol. 6. P. e267-e271 [in English].
9. Kondrup, J., Allison, S., Elia, M. ESPEN guidelines for nutrition screenin. Clinical Nutrition. 2003. N 22. P. 415-423 [in English]. DOI: https://doi.org/10.1016/S0261-5614(03)00098-0.
10. Belyj, V. Ja., Zaruckij, Ja. L., Zhovtonozhko, A. I., & Aslanjan, S. A. (2016). Ocherki hirurgii boevoj travmy zhivota [Surgery essays for abdominal trauma]. Kiev : MP "Lesja" [in Russian].
11. Antomonov, M. Ju. (2006). Matematicheskaja obrabotka i analiz mediko-biologicheskih dannyh [Mathematical processing and analysis of biomedical data]. Kiev: VMD [in Russian].
12. Gulich, M. P., Aslanjan, S. A., Motuzka, Ju. M., Sydoruk, D. P., Kupchenko, Ja. V., Okolec', A. V. et al. (2016). Vykorystannja produktiv dlja nutrityvnoi' pidtrymky u harchuvanni vijs'kovosluzhbovciv, poranenyh, postrazhdalyh i hvoryh [Using of products for nutritional support in the feeding of servicemen, wounded, injured and sick]. Medychne zabezpechennja antyterorystychnoi' operacii': naukovo-organizacijni ta medyko-social'ni aspekty – Medical support of the antiterrorist operation: scientific-organizational and medical-social aspects : zb. nauk. pr., (pp. 144-150). Kyi'v : NAMN [in Ukrainian].