Ukrainian Food Journal最新文献_第9页

Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream 燕麦β-葡聚糖在牛奶蔬菜冰淇淋中的多功能特性

IF 0.5

Ukrainian Food Journal Pub Date : 2021-12-01 DOI: 10.24263/2304-974x-2021-10-4-5

V. Sapiga, G. Polischuk, Magdalena Buniowska, I. Shevchenko, T. Osmak

{"title":"Polyfunctional properties of oat β-glucan in the composition of milk-vegetable ice cream","authors":"V. Sapiga, G. Polischuk, Magdalena Buniowska, I. Shevchenko, T. Osmak","doi":"10.24263/2304-974x-2021-10-4-5","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-4-5","url":null,"abstract":"Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5– 1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5–1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5–15.9%, the degree of recovery in on average – by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0–1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49433118","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: 4

Effect of the combined use of β-amylase and pullulanase on the carbohydrate composition of maltose syrups β-淀粉酶和普鲁兰酶联合使用对麦芽糖糖浆碳水化合物组成的影响

IF 0.5

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

N. Sabadash, O. Hrabovska, I. Fesych, Alina Avramenko, A. Serhiienko

引用次数: 0

Substantiation of hemp seeds storage and processing technologies for functional, dietary and specialty products. Review 大麻种子功能性、膳食和特种产品的储存和加工技术的证明。回顾

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-3

Mykola Oseyko, N. Sova, Kristina Chornei

{"title":"Substantiation of hemp seeds storage and processing technologies for functional, dietary and specialty products. Review","authors":"Mykola Oseyko, N. Sova, Kristina Chornei","doi":"10.24263/2304-974x-2021-10-3-3","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-3","url":null,"abstract":"Introduction. Analytical researches of the composition and quality of hemp seeds, their storage and processing methods and technologies for the production of functional, dietary and specialty products are presented. Materials and methods. The subjects of research are aspects of the composition of industrial hemp seeds and its storing; peculiarities of production of hemp food products (oil, kernel, flour et al.); aspects of using hemp seeds and its derivative products. Research methods are the analysis of scientific works. Results and discussion. Hemp seeds contain more than 30% of oil and about 25% of protein, a variety of minerals (Ca, Mg, P, K, S, Fe, Zn, etc.), dietary fiber and biologically active substances. The component composition and biological value of hemp seeds depend upon the region and growing conditions. Sustainable storage conditions are seeds moisture content of 8–11%, temperature of 14– 18 °C and relative humidity of 50–55%. Products derived from processing of hemp seeds are oil, kernel, flour and protein concentrate. Oil is mainly extracted from seeds by mechanical pressing. Hemp oil contains fatty acids such as linoleic, linolenic and γ-linolenic acids, with the latter promoting the formation of γ-globulin, which has an important function in the human immune system. Hemp oil tocopherols act as antioxidants in alimentary, dietary and specialty products. Seed shelling machine did the hemp seeds de-hulling. The resulting product is rich in essential amino acids. Flour, fiber and protein concentrate are produced from hemp cake. Publications deal superficially with the relationship between the factors of material preparation, production process variables of hemp products, storage conditions and time in terms of the content of functional and biologically","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44951615","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: 5

Detection of raspberry honey adulterated with agave, maple, rice, corn and inverted sugar syrups using instrumental techniques 用仪器技术检测掺有龙舌兰、枫树、大米、玉米和倒糖浆的树莓蜂蜜

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-5

Paula Ciursă, M. Oroian, Daniela Pauliuc

引用次数: 0

Biosynthesis and characteriсtics of silver nanoparticles obtained using Saccharomyces cerevisiae М437 利用酿酒酵母М437制备纳米银颗粒的生物合成与特性研究

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-14

O. Skrotska, Yevhen Kharchenko, Y. Laziuka, A. Marynin, Maksym Kharchuk

引用次数: 0

Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread 谷物粉自发发酵曲对小麦面包生产工艺指标的影响

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-6

I. Hetman, L. Mykhonik, O. Kuzmin, A. Shevchenko

{"title":"Influence of spontaneous fermentation leavens from cereal flour on the indicators of the technological process of making wheat bread","authors":"I. Hetman, L. Mykhonik, O. Kuzmin, A. Shevchenko","doi":"10.24263/2304-974x-2021-10-3-6","DOIUrl":"https://doi.org/10.24263/2304-974x-2021-10-3-6","url":null,"abstract":"Introduction . The aim of the research was to determine the carbohydrate-amylase complex of oatmeal and green buckwheat flour, the process of preparation of spontaneous fermentation leavens using of these types of flour, to establish the influence of spontaneous fermentation leavens on technological indicators and wheat bread quality. Materials and methods. Oatmeal flour, green buckwheat flour, spontaneous fermentation leavens prepared using these types of flour, and wheat bread with the addition of these leavens were studied. Accelerated and express method of drying, iodometric, volumetric, autolytic test, titration and pH-metry methods, method of restoring the color of the indicator, method of displaced volume by the grain were used. Results and discussion. Wheat flour of the first grade was the control sample in the research. The sugar-forming ability of oat and buckwheat flour was lower than in the control sample by 19.4% and 56.4%; autolytic activity by 36.9% and 43.1%; total gas formation by 31.1% and 38.6%, respectively. The decrease in enzymatic activity was due to differences in chemical composition and technology of preparation of cereals used to produce oatmeal and buckwheat flour. In wheat flour oat buckwheat flour, the sugar-forming ability was higher than in the control sample by 15.1% and 10.4%; gas-forming capacity by 12.7% and 7.3%, respectively. was due to the effect of the active β-amylase of wheat flour on the smaller starch grains of cereal flour.","PeriodicalId":23433,"journal":{"name":"Ukrainian Food Journal","volume":null,"pages":null},"PeriodicalIF":0.5,"publicationDate":"2021-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44709390","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

Physical, chemical and sensory properties of sour grape based beverages and monitoring of their quality changes during storage 酸葡萄饮料的物理、化学和感官特性及其贮存过程中质量变化的监测

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-4

A. Güler

引用次数: 0

Intensification of microbial exopolysaccharide ethapolan synthesis on the mixture of energy-excessive substrates 在能量过剩底物混合物上强化微生物胞外多糖乙二酚的合成

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-15

A. Voronenko, T. Pirog

引用次数: 0

Effects of the sugar and fat substitution on the rheological properties of the pie dough 糖和脂肪替代对馅饼面团流变特性的影响

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-12

D. Hutu, Sonia Amariei

引用次数: 0

Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes 不同处理方法对几种谷物和豆类植酸含量及体外消化率的影响

IF 0.5

Ukrainian Food Journal Pub Date : 2021-09-01 DOI: 10.24263/2304-974x-2021-10-3-7

Müberra Bektaş, M. H. Ertop

引用次数: 0