Ukrainian Food Journal最新文献_第7页

Fermentation of apple juice using selected autochthonous lactic acid bacteria 选用原生乳酸菌发酵苹果汁

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Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-7

Eteri Tkesheliadze, Tkesheliadze Gagelidze, T. Sadunishvili, C. Herzig

引用次数: 3

Antimicrobial activity of a mixture of surfactants produced by Acinetobacter calcoaceticus IMV B-7241 with antifungal drugs and essential oils 钙酸不动杆菌IMV B-7241产生的表面活性剂与抗真菌药物和精油的混合物的抗菌活性

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Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-16

T. Pirog, I. Kliuchka, L. Kliuchka

引用次数: 0

Quality assessment of sponge cake with reduced sucrose addition made from composite wheat and barley malt flour 小麦和大麦芽粉复合制备减少蔗糖添加海绵蛋糕的质量评价

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Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-8

M. Jukič, G. Nakov, D. K. Komlenić, F. Šumanovac, Antonio Koljđeraj, J. Lukinac

引用次数: 1

Biological value of proteins of cultivated mushrooms 栽培蘑菇蛋白质的生物学价值

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Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-6

G. Simakhina, N. Naumenko

引用次数: 0

Effect of Spirulina platensis and kelp biomass addition on the fatty acid composition of wheat bread 添加螺旋藻和海带生物量对小麦面包脂肪酸组成的影响

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Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-11

D. Zlateva, R. Chochkov, Dana Štefanová

引用次数: 0

Use of pumpkin seed flour in preparation of bakery products 南瓜籽粉在烘焙产品制备中的应用

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Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-10

A. Shevchenko, V. Drobot, O. Galenko

{"title":"Use of pumpkin seed flour in preparation of bakery products","authors":"A. Shevchenko, V. Drobot, O. Galenko","doi":"10.24263/2304-974x-2022-11-1-10","DOIUrl":"https://doi.org/10.24263/2304-974x-2022-11-1-10","url":null,"abstract":"Introduction. The aim of the study was to determine the effect of pumpkin seed flour on the technological indicators of bakery products. Materials and methods. The flour from seeds of the large-fruited, hard-skinned variety “Pink Banana” pumpkin was used in the study. Microbiological processes in the dough were characterized by the gas-forming ability of the dough and the dynamics of gas formation. Biochemical processes in the dough were investigated by kinetics of sugars in the dough. Indicators of the quality of finished products were also studied. Results and discussion. “Pink Banana” pumpkin seed flour contains 3.8 times more protein and 3.5 times more fiber than wheat flour. The particle size of pumpkin seed flour is much larger than wheat wholemeal flour, so its application should affect the structural and mechanical properties of dough semi-finished products and finished bakery products. The water absorption capacity of pumpkin seed flour exceeds the corresponding value for wheat flour by 1.5 times. With an increase in the dosage of this additive the gas-forming capacity of the dough for bakery products decreased by 1.9–7.4% compared to the control sample without pumpkin seed flour and the amount of formed sugars decreased by 7.6–16.2%, but the amount of fermented sugars increased by 16.9–20.3%. The acidity of the crumb of products increased slightly, its specific volume decreased by 3.6–38.4% and porosity – by 1.4–4.1%. In finished bakery products, the protein content increased by 13.9–55.5% depending on the dosage of pumpkin seed flour, fiber content – by 12.07–48.7%, which indicates the ability of this raw material to significantly increase the nutritional value of products when it is included in the recipe. Conclusions. Replacing part of wheat flour in the recipes of bakery products by pumpkin seed flour can increase","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":" ","pages":""},"PeriodicalIF":0.5,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43683196","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

Oenological characterisation of white wines produced from some Georgian grape varieties using Kakhetian winemaking methods 使用Kakhetian酿酒方法对格鲁吉亚一些葡萄品种生产的白葡萄酒的酿酒学特征

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Ukrainian Food Journal Pub Date : 2022-03-01 DOI: 10.24263/2304-974x-2022-11-1-12

Tamari Makhviladze, George Kvartskhava

引用次数: 0

Physico-chemical, antioxidant and sensorial properties of fruit leathers made from “Malga” and “Murano” strawberry cultivars 由“马尔加”和“穆拉诺”草莓品种制成的果皮的物理化学、抗氧化和感官特性

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Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-8

V. Nour

引用次数: 0

Antioxidant characteristics of tea-herbal compositions 茶草药成分的抗氧化特性

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Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-14

O. Kuzmin, N. Stukalska, L. Mykhonik, O. Koval, Volodymyr Polyovyk, Ganna Berezova

引用次数: 0

Probiotic properties and exopolysaccharides production of Stretptococcus thermophilus CNRZ 447 and Enterococcus durans NCBI 53345 嗜热链球菌CNRZ 447和杜兰肠球菌NCBI 53345的益生菌特性和胞外多糖的产生

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Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-17

Badra Boubakeur, H. Khadem, Moustapha Sangalo Drabo, Ahmadi Ali, A. T. Meddah

引用次数: 0