EUREKA: Life Sciences最新文献_第3页

Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids 加入南瓜纤维素和磷脂后，小麦粉生面团和面包结构单位的变化

EUREKA: Life Sciences Pub Date : 2023-07-04 DOI: 10.21303/2504-5695.2023.002954

A. Shevchenko, S. Litvynchuk, V. Drobot

{"title":"Changes in structural units in dough and bread from wheat flour with the addition of pumpkin cellulose in combination with phospholipids","authors":"A. Shevchenko, S. Litvynchuk, V. Drobot","doi":"10.21303/2504-5695.2023.002954","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002954","url":null,"abstract":"Unfavorable ecological and food security situation in the world causes frequent spread of diseases of the gastrointestinal tract. In particular, the number of cases of irritable bowel syndrome is increasing, especially among the young working population. Diet therapy, which includes increasing the amount of dietary fiber in combination with phospholipids, is effective for the prevention of these diseases. A perspective raw material with a high content of dietary fibers is pumpkin cellulose, which can be added to the recipe of bakery products instead of part of wheat flour. The aim of the work was to find the effect of pumpkin cellulose in combination with sunflower lecithin on the conformational changes of the structure of dough and bread from wheat flour and the completeness of assimilation of products with this raw material by the organism. It was established that the infrared spectra of wheat flour, pumpkin cellulose and sunflower lecithin differ in reflection intensity and character. In the process of dough fermentation, the conformational transformations deepened with an increase in the amount of replacement of wheat flour with pumpkin cellulose, and the reflection coefficient increased. For bread samples, the reflectance coefficient was lower compared to dough, but there were almost no differences in the location of the spectra. In general, the biological value of samples of bread with additives was lower than the control sample, however, the high content of dietary fibers in pumpkin cellulose makes it a promising raw material for enriching bakery products with a valuable nutrient and giving bread health properties. The rational amount of replacing wheat flour with pumpkin cellulose is no more than 7 %, taking into account the decrease in the biological value of bread with this raw material","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77371906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Research of phenolic compounds content in yoshta berries for the perspective of cultivation and use in healthy nutrition in the steppe zone of Ukraine 乌克兰草原地区尤什塔浆果中酚类化合物含量的研究及其在健康营养方面的栽培和利用

EUREKA: Life Sciences Pub Date : 2023-07-04 DOI: 10.21303/2504-5695.2023.002985

O. Lykholat, N. Khromykh, T. Lykholat, O. Didur, Maksim Kvitko, Y. Lykholat

{"title":"Research of phenolic compounds content in yoshta berries for the perspective of cultivation and use in healthy nutrition in the steppe zone of Ukraine","authors":"O. Lykholat, N. Khromykh, T. Lykholat, O. Didur, Maksim Kvitko, Y. Lykholat","doi":"10.21303/2504-5695.2023.002985","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002985","url":null,"abstract":"Unfavourable socio-economic conditions and unbalanced nutrition, expressed in the deficiency of biologically active substances, determine the need to use fruit crops as a source of biologically active substances. In world practice, priority is given to fruit plants that have biological activity useful for the human body. The relevance of the concept of balanced natural nutrition is increasing with the growth of the global population. Products containing pesticides, preservatives, artificial colors and flavors or other chemicals are included in the \"black\" list of all natural food advocates. \u0000Jošta fruits is a low-calorie berry, 100 g of berries contain only 45‒48 calories. Nutritional value of yoshta (per 100 g of product): carbohydrates ‒ 9.1 g; fats ‒ 0.2 g; proteins ‒ 0.7 g; water ‒ 80 g. Jošta fruits contains vitamin C (ascorbic acid) in large quantities, vitamin P (rutin), pectin substances, phytoncides, organic acids, sugar, anthocyanins, potassium, iron, iodine, copper, etc. And the anthocyanins included in its composition accelerate metabolic processes and are capable of breaking down fats. Pectins improve and normalize intestinal microflora, which in turn contributes to cleansing. The aim of the work was the study of Jošta plant as a promising species for further possible ecological diversity of the territory of the right bank of the Dnieper in Ukraine. \u0000The rare currant-gooseberry hybrid Jošta plant can be recommended for growing and using fruit products in functional human nutrition. The Jošta can be recommended for the cultivation and use of fruit products in functional human nutrition and, in particular, in the restaurant business namely locavores for the presentation of the author's intellectual interpretation of local products","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80636874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Prenatal gender selection: medical, ethical and psychological aspects 产前性别选择:医学、伦理和心理方面

EUREKA: Life Sciences Pub Date : 2023-07-04 DOI: 10.21303/2504-5695.2023.002923

O. Kovalyova, D. Mykytenko

{"title":"Prenatal gender selection: medical, ethical and psychological aspects","authors":"O. Kovalyova, D. Mykytenko","doi":"10.21303/2504-5695.2023.002923","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002923","url":null,"abstract":"The article is devoted to the methodology of prenatal gender selection and ethical aspects of its implementation. Based on the analysis of scientific publications, the principal techniques to determine sex in pre-implantation period, in the embryo and fetus, are presented. Invasive and non-invasive procedures of prenatal diagnosis are descreibed. Invasive procedures include examination of the fetus by chorionic villus sampling karyotyping of cells obtained by amniocentesis. Non-invasive techniques related to pregnant women's blood biochemistry, ultrasound markers of the Down syndrome are given. Fetal blood DNA testing is a more sensitive diagnostic parameter that reduces the indication for invasive procedures. The newest most effective method of sex determination in pre-implantation period is sperm separation screening. Medical and non-medical reasons for prenatal gender determination such as prevention of X-linked genetic disorders in a child, a couple’s choice in order to balance sex of children in the family, social gender preferences are shown. Gender selection for the prevention of the X-linked disorders is justified. Ethical issues regarding to the balance of children in the family, giving preference to a certain sex with the help of advanced diagnostic techniques, and selective abortion are discussed. The bioethical principles for the prevention selective abortion resulted from the gender reasons are established. International documents – the Convention for the Protection of Human Rights and Dignity of the Human Being with regard to the Application of Biology and Medicine, the Declaration of the World Medical Association regulating protection against sexual discrimination are considered","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74109975","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sugar in the hospitality industry 酒店业的糖业

EUREKA: Life Sciences Pub Date : 2023-07-04 DOI: 10.21303/2504-5695.2023.002971

M. Samilyk, M. Paska

{"title":"Sugar in the hospitality industry","authors":"M. Samilyk, M. Paska","doi":"10.21303/2504-5695.2023.002971","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002971","url":null,"abstract":"This study is designed to reveal the role of sugar in the hospitality industry. The purpose of the study is to analyze the range of sugar used in restaurant technologies and develop recommendations for its expansion and application, the creation of a gastronomic brand based on sugar. The subject of the study was the fruits of wild plants: viburnum (Viburnum opulus), sea buckthorn (Hippophae rhamnoides L.), elderberry (Sambucus nigra), mountain ash (Sorbus aucuparia) and fortified sugar. It is proposed to enrich sugar with a derivative product of processing wild fruits by the method of osmotic dehydration (sugar solution). It is expedient to use this technology in craft industries. An analytical review of literary sources was carried out, on the basis of which directions for the use of various types of sugar in restaurant technologies were formulated. It has been established that the high cost of imported sugars contributes to an increase in the cost of products with their use. The methodological basis for creating a gastronomic brand was the improvement of approaches to the cultural branding of Ukraine in the international arena by planning the development of \"gastronomic tourism\" not only as a tourist attraction, but also as a tool for implementing the strategy of public diplomacy. The gastronomic brand \"Noble Sugar\" was developed on the basis of local raw materials. Directions for the use of fortified sugar in the production of many foods and drinks have been developed, which can be attributed to gastronomic innovations. The presented products are unique and have no analogues in the hospitality industry","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75194070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recovery and reservation in the formation of ecosystem reliability 恢复和保留形成了生态系统的可靠性

EUREKA: Life Sciences Pub Date : 2023-07-04 DOI: 10.21303/2504-5695.2023.002993

S. Khyzhnyak, Volodymyr Voitsitskiy, O. Dovbysh, Y. Liaska, V. Korniyenko

{"title":"Recovery and reservation in the formation of ecosystem reliability","authors":"S. Khyzhnyak, Volodymyr Voitsitskiy, O. Dovbysh, Y. Liaska, V. Korniyenko","doi":"10.21303/2504-5695.2023.002993","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002993","url":null,"abstract":"Reliability is one of the main characteristics of ecosystem, its ability to effectively maintain its structure and perform functions without fail when environmental conditions change due to natural or anthropogenic negative impacts. It is shown that in the assessment of ecosystems, the leading role belongs to environmental monitoring to determine the condition of ecosystem components and identify the possibility of ensuring reliability. Methodical approaches to environmental monitoring have been developed. Mechanisms of ensuring and principles of reliability assessment of different types of ecosystems are considered. The main attention is paid to the recovery, reservation and conditioning of ecosystems under the influence of negative factors. To quantify the ability of ecosystems to recover, it is proposed to use appropriate criteria, which are determined by certain calculation formulas. With insufficient reliability of ecosystem elements due to the actions of negative factors, its reliability is ensured by reservation at the expense of additional means and capabilities. In the case of agroecosystems, which are artificially created biotic groups of organisms that are supported by humans, it is an integrated approach using the theory of ecosystem reliability that expands the range of means to study their effective functioning. It is noted that the increase in the reliability of the agroecosystem is provided by the use of its reliable elements, as well as special systems for ensuring recovery and reservation. It is emphasized that the application of reliability theory in the study of agroecosystems contributes to the management of their functional efficiency for obtaining environmentally safe products","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"53 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85198591","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Structural and mechanical properties of Turkish delight production using fruit and vegetable paste 用水果和蔬菜糊生产土耳其软糖的结构和机械性能

EUREKA: Life Sciences Pub Date : 2023-07-04 DOI: 10.21303/2504-5695.2023.002970

Serhii Babaiev, K. Kasabova, O. Samokhvalova, O. Shydakova-Kameniuka, A. Zagorulko, A. Zahorulko, N. Budnyk, O. Shkliaiev

{"title":"Structural and mechanical properties of Turkish delight production using fruit and vegetable paste","authors":"Serhii Babaiev, K. Kasabova, O. Samokhvalova, O. Shydakova-Kameniuka, A. Zagorulko, A. Zahorulko, N. Budnyk, O. Shkliaiev","doi":"10.21303/2504-5695.2023.002970","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002970","url":null,"abstract":"The purpose of the study is to determine the structural and mechanical properties of Turkish delight based on the fruit and vegetable paste made from pumpkin, quince and apples, made according to the developed technology. The developed method of production of Turkish delight with fruit and vegetable paste allows to achieve a double effect of the introduction of technology, namely to increase the content of functional ingredients in Turkish delight, as well as to achieve a technological one. Which consists in improved structural and mechanical properties of the locum mass and the finished product, and also allows to achieve original sensory characteristics without the use of dyes and flavorings. The significant content of pectin substances (4.31 % per 100 g) in the fruit and vegetable paste made it possible to achieve a reduction in the recipe content of starch in the technology of Turkish delight. This was confirmed by determining the structural and mechanical properties of the mass and the finished product. Thus, the rational content of starch is set at the level of 80 % of its prescription amount. According to the nature of the curves of the dependence of viscosity on the shear rate and the presence of the ultimate shear stress, locum mass belongs to non-ideally plastic solids. The viscosity index of the locum mass sample with paste and reduced starch content by 20 % has a value similar to the control. Also positive is the shortening of the process of cooking the locum mass in a vacuum-evaporator by 15...20 minutes due to its higher initial dry matter content compared to the control sample. The determination by an expert group of scientists of the indicators of quality in terms of structure and appearance according to a five-point rating showed that the obtained Turkish delight with paste has better indicators. The developed Turkish delight technology can be recommended for healthy nutrition","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"1993 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88191895","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Mitochondrial modulation of amplified preconditioning influences of remote ischemia plus erythropoietin against skeletal muscle ischemia/reperfusion injury in rats. 线粒体调节远端缺血加促红细胞生成素对大鼠骨骼肌缺血再灌注损伤的放大预处理影响。

EUREKA: Life Sciences Pub Date : 2023-05-18 DOI: 10.1124/jpet.122.189290

A. Khalifa, Mennatallah A. Ali, Nahed El-Sokkary, Samar S. Elblehi, M. El-Mas

{"title":"Mitochondrial modulation of amplified preconditioning influences of remote ischemia plus erythropoietin against skeletal muscle ischemia/reperfusion injury in rats.","authors":"A. Khalifa, Mennatallah A. Ali, Nahed El-Sokkary, Samar S. Elblehi, M. El-Mas","doi":"10.1124/jpet.122.189290","DOIUrl":"https://doi.org/10.1124/jpet.122.189290","url":null,"abstract":"AIMS\u0000Skeletal muscle ischemia and reperfusion (S-I/R) injury is relieved by interventions like remote ischemic preconditioning (RIPC). Here, we tested the hypothesis that simultaneous exposure to a minimal dose of erythropoietin (EPO) boosts the protection conferred by RIPC against S-I/R injury and concomitant mitochondrial oxidative and apoptotic defects.\u0000\u0000\u0000MAIN METHODS\u0000S-I/R injury was induced in rats by 3-h right hindlimb ischemia followed by 3-h of reperfusion, whereas RIPC involved 3 brief consecutive I/R cycles of the contralateral hindlimb.\u0000\u0000\u0000KEY FINDINGS\u0000S-I/R injury caused (i) rises in serum lactate dehydrogenase and creatine kinase and falls in serum pyruvate, (ii) structural deformities like sarcoplasm vacuolations, segmental necrosis, and inflammatory cells infiltration, and (iii) decreased amplitude and increased duration of electromyography action potentials. These defects were partially ameliorated by RIPC and dose-dependently by EPO (500 or 5000 IU/kg). Further, greater repairs of S-I/R-evoked damages were seen after prior exposure to the combined RIPC/EPO-500 intervention. The latter also caused more effective (i) preservation of mitochondrial number (confocal microscopy assessed Mitotracker red staining) and function (citrate synthase activity), (ii) suppression of mitochondrial DNA damage and indices of oxidative stress and apoptosis (succinate dehydrogenase, myeloperoxidase, cardiolipin, and cytochrome c), (iii) preventing calcium and nitric oxide metabolites (NOx) accumulation and glycogen consumption, and (iv) upregulating EPO receptors (EPO-R) gene expression.\u0000\u0000\u0000SIGNIFICANCE\u0000dual RIPC/EPO conditioning exceptionally mends structural, functional, and neuronal deficits caused by I/R injury and interrelated mitochondrial oxidative and apoptotic damage. Clinically, the utilization of relatively low EPO doses could minimize the hormone-related adverse effects.","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"1 1","pages":"121979"},"PeriodicalIF":0.0,"publicationDate":"2023-05-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89714341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Improvement of the manufacturing method of semi-finished fruit and vegetables of a high degree of readiness 改进了高度熟透的半成品水果和蔬菜的制造方法

EUREKA: Life Sciences Pub Date : 2023-05-15 DOI: 10.21303/2504-5695.2023.002889

A. Zahorulko, A. Zagorulko, Alexander Postadzhiev, E. Ibaiev, N. Birchenko, Nataliia Tytarenko

{"title":"Improvement of the manufacturing method of semi-finished fruit and vegetables of a high degree of readiness","authors":"A. Zahorulko, A. Zagorulko, Alexander Postadzhiev, E. Ibaiev, N. Birchenko, Nataliia Tytarenko","doi":"10.21303/2504-5695.2023.002889","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002889","url":null,"abstract":"The method of production of concentrated fruit and vegeTable semi-finished product based on apples, Jerusalem artichoke and quince has been improved. Selected components of plant raw materials are chosen due to the presence of such useful substances as pectins, vitamins, minerals, etc. The obtained semi-finished products of a high degree of readiness are semi-finished products with a natural nutrient composition. A feature of the proposed method is the use of low-temperature modes of concentration and drying of raw materials. For the developed method, the hardware set of the line with the use of advanced thermal equipment was selected. Chopped raw materials are blanched in a universal multifunctional device: apple and Jerusalem artichoke in a steam environment (103 °C and 108 °C) for 4 and 8 minutes. Quince is blanched under conditions of pre-exposure in a 0.1 % solution of citric acid in an aqueous medium at a temperature of 75...80 °C (4...8 min.). Concentration to a pasty state takes place in the improved design of the rotary-film apparatus with a reduced processing time of 0.75...1.25 s to a DM content of 28...30 %. To obtain a powdery state, a cylindrical IR dryer was used for drying to the final moisture content at the level of 4...6 % DM. It is also possible to dry the extracts formed after wiping the raw materials to a final moisture content of 10...13 % DM in an IR dryer. The use of low-temperature regimes in the range of 45...60 oC helps to obtain high-quality semi-finished products with maximum preservation of the initial properties of raw materials. By means of organoleptic evaluation, the best experimental sample with the content of blend components was found: apple 40 %; Jerusalem artichoke 35 %; quince 25 %. Developed semi-finished products are additives or fillers in various food products to improve their nutritional value","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73230478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of the recipe for cookies with pumpkin flour 南瓜粉饼干配方的研制

EUREKA: Life Sciences Pub Date : 2023-05-15 DOI: 10.21303/2504-5695.2023.002890

V. Liubych, V. Novikov, V. Zheliezna, H. Koval, O. Tryhub, S. Belinska, Olena Tverdokhlib, Yu . A. Honcharuk, T. Kolibabchuk, S. Pykalo

{"title":"Development of the recipe for cookies with pumpkin flour","authors":"V. Liubych, V. Novikov, V. Zheliezna, H. Koval, O. Tryhub, S. Belinska, Olena Tverdokhlib, Yu . A. Honcharuk, T. Kolibabchuk, S. Pykalo","doi":"10.21303/2504-5695.2023.002890","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002890","url":null,"abstract":"The object of research is the technology of enriching shortbread cookies with pumpkin flour. The problem of enriching shortbread cookies with pumpkin flour was solved. \u0000In the studies, different replacement of wheat flour with pumpkin flour was studied according to the following scheme: 0 %, 5 %, 10 %, 15 %, 20 %. The formation of strength, the ratio of the mass to the volume of the cake, its volume to the mass, the degree of swelling and sensory evaluation of the cookies were studied. As a result, it was established that the addition of pumpkin flour to the shortbread cookie recipe had a significant (р≤0.05) effect on its quality indicators. The strength of cookies and the ratio of its mass to volume increased with the addition of pumpkin flour. The degree of swelling and the ratio of the volume of cookies to mass decreased compared to the version without pumpkin flour. The use of pumpkin flour significantly changed the sensory indicators of cookie quality. The smell of cookies decreased from 9.0 to 3.7 points. The taste of cookies – from 9.0 to 3.0 points. Using it in the recipe reduces the volume of cookies, which reduces the degree of swelling and the ratio of its mass to volume. In addition, pumpkin flour has a specific smell and taste, which negatively affects the sensory evaluation of cookies. Therefore, the higher its content in the recipe, the worse the quality of the cookies. \u0000A distinctive feature of the obtained results is the use of 5 % pumpkin flour in the cookie technology. With this recipe, the strength is 1.45 kg, the degree of swelling is 1.70, the ratio of cookie mass to volume is 0.65, cookie volume to mass is 1.53. The color of the surface of the cookies is light brown, the color of the crumb is yellow, the pores are small, thin-walled, uniform, the consistency is crumbly. Smell is 8.3 points, taste – 9.0 points. \u0000The developed recommendations can be used by enterprises of low productivity for the production of shortbread cookies","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89027474","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Revealing the influence of temperature and moisture content on electrophysical parameters of raw apple materials 揭示了温度和水分含量对苹果原料电物理参数的影响

EUREKA: Life Sciences Pub Date : 2023-05-15 DOI: 10.21303/2504-5695.2023.002842

O. Savoiskyi, V. Sirenko

{"title":"Revealing the influence of temperature and moisture content on electrophysical parameters of raw apple materials","authors":"O. Savoiskyi, V. Sirenko","doi":"10.21303/2504-5695.2023.002842","DOIUrl":"https://doi.org/10.21303/2504-5695.2023.002842","url":null,"abstract":"Additional heating of fruit raw materials in the drying process by direct passage of alternating electric current makes it possible to intensify the dehydration process by 3–5 times. \u0000The amount of added thermal energy during direct electric heating depends, first of all, on the value of the specific electrical resistance of the raw material. Therefore, the list of necessary properties of the material must necessarily include the specific electrical resistance of the raw material as an integral indicator. \u0000During drying with additional direct electric heating, the concentration of dry soluble substances, which directly depends on the moisture content of the studied raw material, and its temperature change throughout the drying time. This indicates a change in specific electrical resistance during the dehydration process. It was determined that the initial resistivity of apples before drying at a temperature of 20 °C and a moisture content of 8 kg/kg is within 195–220 Ohm•m, which indicates the high conductivity of the material. \u0000With a decrease in moisture content from 8 to 6 kg/kg, the specific electrical resistance of the raw material decreases by 25–30 % compared to the initial values. With a further decrease in moisture content below 6 kg/kg, the electrical resistivity of the raw material begins to gradually increase. \u0000At the same time as the temperature rises, there is a significant decrease in specific electrical resistance. When heating raw materials from 25 to 55 °C, the value of specific resistance decreases by 10–13 times. \u0000The equation of the dependence of the specific electrical resistance of apple raw material on its moisture content and temperature for the studied apple varieties was obtained. \u0000The obtained results of the change in the value of the specific resistance provide the necessary data for the development of an energy-saving technological device for drying fruits and the selection of optimal processing conditions in compliance with quality indicators","PeriodicalId":11962,"journal":{"name":"EUREKA: Life Sciences","volume":"3 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76869899","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0