SAFETY AND QUALITY OF UKRAINIAN HERBAL TEAS

Written by sveta on 06 July 2020. Posted in 2020_02(34)

UDC 663.952(477)		DOI: https://doi.org/10.31617/tr.knute.2020(34)11
Olexandra BABIY E-mail: o.babij@knute.edu.ua ORCID: 0000-0001-8105-9925		Ph.D. of Technical Sciences, Associate Professor at the Department of Commodity Science, Safety and Quality Management, Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine

Tetiana BOZHKO E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. ORCID: 0000-0002-2261-4527		Ph.D. of Technical Sciences, Associate Professor at the Department of Commodity Science, Safety and Quality Management, Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine

SAFETY AND QUALITY OF UKRAINIAN HERBAL TEAS

Background. Herbal teas are one of the traditional means for the prevention and treatment of chronic diseases in Ukraine. They contain a complex of biologically active substances and characterized by a wide range of pharmacological action. However, there are virtually no data on the safety of herbal teas and its organoleptic and physicochemical quality indicators.
Herbal teas are especially popular during the seasonal growth of influenza and SARS. This year, humanity has encountered a new strain of coronavirus infection COVID-19. Despite the lack of a cure for this disease, at the time of writing of this article, consumers have begun to use a variety of foods to prevent disease and strengthen the immune system. Herbal teas have also grown in popularity. In this regard, the issue of quality and safety of herbal teas on the Ukrainian market becomes especially relevant.
The aim of the work is to study the safety and quality of herbal teas of Ukrainian production.
Materials and methods. The subject of research – samples of herbal teas produced by “Phytosvit Ltd.”: Chamomile Flowers, Peppermint Leaves, Melissa Herb, Echinacea Herb, Calendula Flowers.
The quality of packaging, labeling, organoleptic parameters and the presence of poisonous plants and pest infestation of grain stocks were determined. Physicochemical parameters such as mass fraction of moisture, extractives and total ash were studied. Determination of the content of toxic elements, residual amounts of pesticides, radionuclides and microbiological safety were carried out in accordance with current ND.
Results. It was established that the mass fraction of moisture of all tested samples is less than 14 %. That meets the requirements for herbal teas, prevents the development of microflora and promotes long-term storage of the product. The mass fraction of total ash of all samples did not exceed 14 %. That also is normal. The content of organic and mineral impurities in the samples was minimal, and no poisonous plants and pests were detected. The content of toxic elements, pesticides, radionuclides and microbiological indicators of herbal teas met the current requirements.
Conclusion. One of the most popular ways to use herbs is to consume herbal teas. Studies of safety and quality of selected monophyte teas produced by Phytosvit Ltd. confirmed the compliance of the obtained data with the requirements of current regulations, which is especially important in the context of a coronavirus pandemic.
Keywords: herbal teas, safety, quality.

REFERENCES

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COFFEE DRINK WITH LOW GLYCEMIC INDEX

Written by sveta on 06 July 2020. Posted in 2020_02(34)

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UDC 663.94		DOI: https://doi.org/10.31617/tr.knute.2020(34)10
Kateryna RUBANKA Е-mail: rubanka_ekaterina@ukr.net ORCID: 0000-0002-9884-4214		Ph.D. of Technical Sciences, senior lecturer at the Department of Canning Technology National University of Food Technologies 68, Volodymyrska str., Kyiv, 01601, Ukraine

Vita TERLETSKA Е-mail: terletskay@ukr.net ORCID: 0000-0003-2319-3768		Ph.D. of Technical Sciences, Associate Professor at the Department of Bakery and Confectionery Technology, National University of Food Technologies 68, Volodymyrska str., Kyiv, 01601, Ukraine

COFFEE DRINK WITH LOW GLYCEMIC INDEX

Background. In order to solve the problem of obesity in the country, it is advisable to introduce into production food products not only with a reduced index of energy value, but also glycemic index.
The aim of the study was to study the effect of maltitol and isomaltitol on the quality of the finished beverage and its glycemic index and energy value.
Materials and methods. The object of the study is coffee drinks with sugar (control), maltitol and isomaltitol. The determination of organoleptic, physicochemical quality indicators, structural and mechanical properties of the finished drink was carried out by generally accepted methods, glycemic index and energy value – by calculation.
Results. The developed beverages have been determined to have better structural and mechanical properties, as the values of surface tension are lower and the kinematic viscosity is higher compared to beverages made with sugar. The article presents a comparative assessment of the index of energy value and glycemic index of developed drinks and made according to the classical recipe. It was found that beverages with the addition of maltitol and isomaltitol have 2 times lower energy value and 2.0–2.5 times –less glycemic index, respectively, than a drink with the addition of sugar.
Conclusion. The use of isomaltitol and maltitol polyols in coffee beverage technology is promising because they do not impair the quality of the dry mix and finished beverages, and their organoleptic and structural-mechanical properties are improved by reducing surface tension and increasing kinematic viscosity. Reducing the energy value and glycemic index of coffee drinks makes it possible to confirm that the proposed coffee drinks are dietary and can be recommended for people who are monitoring their weight.
Keywords: coffee drink, isomaltitol, maltitol, glycemic index.

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FORMATION OF QUALITY OF MILK ANALOGUE FROM GREEK FENUGREEK SEEDS

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UDC 637.181=111		DOI: https://doi.org/10.31617/tr.knute.2020(34)09
Yuliia MOTUZKA E-mail: y.motuzka@ knute.edu.ua ORCID: 0000-0003-0400-6445		Doctor of Technical Sciences, Professor Department of commodity science, safety and quality management Kyiv National University of Trade and Economics 19, Kioto str., Kyiv, 02156, Ukraine

Anna KOSHELNYK E-mail: a_koshelnyk@knute.edu.ua ORCID: 0000-0002-0322-9375		Postgraduate student Department of commodity science, safety and quality management Kyiv National University of Trade and Economics 19, Kioto str., Kyiv, 02156, Ukraine

FORMATION OF QUALITY OF MILK ANALOGUE FROM GREEK FENUGREEK SEEDS

The impact of heat treatment on the chemical composition of fenugreek seeds is analyzed. Tests of its amino acid composition and the content of mono- and disaccharides show that the Maillard reaction does not result in essential changes in the taste and aromatic properties of the raw material. It is found that heat treatment changes the fatty acid composition of the seeds, with reducing the quantity oflinoleicacid which enzymatic oxidation forms the compound 1-octen-3-olthat may cause the mushroom-specific smell of the seeds.
Keywords: plant-based milk analogues, fatty acid composition, drink, quality, amino acid composition taste, smell, consumer, Maillard reaction.

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FORMATION OF PHYSICO-MECHANICAL PROPERTIES OF POLYMER-MINERAL COATING FOR LEATHERFINISHING

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UDC 675.046.8		DOI: https://doi.org/10.31617/tr.knute.2020(34)08
Anna BONDAREVA E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. ORCID ID: 0000-0002-3241-2726		Postgraduate student at the Department of Commodity Science and Customs Affairs Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine

Olena MOKROUSOVA E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. ORCID ID: 0000-0003-1943-8048		Doctor of Sciences (Technical), Professor at the Department of Commodity and Customs Affairs, Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine

FORMATION OF PHYSICO-MECHANICAL PROPERTIES OF POLYMER-MINERAL COATING FOR LEATHERFINISHING

Background. It is proposed to use coloured modified dispersions of montmorillonite to ensure high physical and mechanical properties of polymer films and to give intense colour to the leather finish coating. The introduction of modified mineral dispersions into the polymer matrix allows the polymer to be structured and provides improved physical and mechanical properties of the leather coating.
The aim of article is to study the influence of coloured modified dispersions of montmorillonite on the physical and mechanical properties of polymer films in order to form polymer-mineral coating with a high level of resistance before usage.
Materials and methods. Acrylic polymer and coloured modified montmorillonite dispersions were used for the study. The physical and mechanical properties of the obtained polymer-mineral films were evaluated by the indices of the conditional modulus of elasticity, tensile strength, relative elongation at break points, swelling and content of water-bearing substances.
Results. The introduction of coloured modified dispersions of montmorillonite to the polymer corrects the quality of the leather finish coating. The study of the effect of coloured modified dispersions of montmorillonite on the physical and mechanical properties of polymer acrylic matrices indicates the structural and elastic changes of the polymer film indices at different loads and elongations. The effect of structuring of polymer films and changes in physical and mechanical properties are amplified at higher temperatures of the coating formation.
Conclusion. It was found that the introduction of coloured modified dispersions of montmorillonite into the acrylic film-forming agent contributes to the enhancement of the physical and mechanical properties of polymer films. The maximum level of film strength is achieved when 1.5–2.0 % of montmorillonite is lost from weight of polymer. It is shown that the structuring of the polymer is enhanced by the formation of the polymer-mineral coating at a temperature of 60 °C. The formation of physical and mechanical properties of polymer-mineral films for leather coating is caused by chemical interactions between the active centres of the mineral and the functional groups of azo dyes and polymer.
Keywords: polymer, montmorillonite, modification, coating, finish, leather, physical and mechanical properties, indices.

REFERENCES

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OPTIMIZATION OF THE COMPOSITION OF HIGH-OCTANE GASOLINES WITH BIOADDITIVES

Written by sveta on 06 July 2020. Posted in 2020_02(34)

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UDC 665.6		DOI: https://doi.org/10.31617/tr.knute.2020(34)07
Nina MEREZHKO E-mail: n.merezhko@knutе.edu.ua ORCID: 0000-0003-3077-9636		Doctor of Sciences (Technical), Professor, Head of the Department of Commodity and Customs Affairs, Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine

Valentyna TKАCHUK E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. ORCID: 0000-0001-5793-5227		PhD in Technical Sciences, Associate Professor at the Department of Commodity Science and Expertise in Customs Affairs at Lutsk National Technical University, 75, Lvivska str., Lutsk, Volyn region, Ukraine, 43000

Volodymyr KОMAKHA Е-maіl: v.kоmakha@knutе.edu.ua ОRCІD: 0000-0001-6498-9047		PhD in Technical Sciences, Senior Lecture at the Department of Commodity and Customs Affairs, Kyiv National University of Trade and Economics 19, Kyoto str., Kyiv, 02156, Ukraine

OPTIMIZATION OF THE COMPOSITION OF HIGH-OCTANE GASOLINES WITH BIOADDITIVES

Background. The influence of the composition (gasoline of catalytic reforming, hydrotreated catalytic cracking, raffinate of benzene production, petroleum solvent, straight-run gasoline, bioisobutyl alcohol, methyl tert-butyl ether) on the performance properties of gasoline was studied. Mathematical models of the "composition – properties" type have been developed, which made it possible to optimize the ratio of the components of the composition of high-othane gasoline and bioadditives.
The aim of the article is to optimize the composition to obtain high-octane gasoline for spark ignition engines using bioadditives.
Materials and methods. Mathematical descriptions of the dependence of gasoline properties on the content of components and their ratios were obtained by the method of regression analysis of experimental data using the central composite rotatable plan. Mathematical processing of the experimental results was performed using STAT-SENS software.
Results. The adequacy of the obtained mathematical models was checked according to Fisher’s test. Since the calculated values of the Fisher test are smaller than their tabular values (at a significance level of 0.05), the obtained models adequately describe the studied process.
The obtained models were used to find the optimal composition of high-octane gasoline. When determining the optimal content of components, it was taken into account that the content of aromatic hydrocarbons in the gasoline composition should not exceed 35 vol.%, Sulfur content – not more than 10 mg / kg, benzene content – not more than 1.0 vol.%, And octane number – in the ranges corresponding to the brand of gasoline: A-92 (92–93), A-95 (95–96), A-98 (98–99). By the method of multicriteria optimization of the data array according to the obtained mathematical models, the values of factors corresponding to the optimal compositions of high-octane gasoline with bioadditives were obtained in coded units and natural values.
Conclusion. The optimal compositions of high-octane gasolines of different brands with the use of bioadditives were obtained. The consumption of bioisobutyl alcohol and methyl tert-butyl ether in a mixture of high-octane gasoline with bioadditives is calculated. The optimal compromise area for obtaining gasolines with specified parameters with the possibility of regulating the content of bioadditives in the studied compositions is established.
Keywords: gasoline, bioadditives, mathematical modeling, octane number, bioisobutyl alcohol, methyl tert-butyl ether, optimal composition.

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