Journal of Food Science and Technology-Ukraine最新文献

{"title":"TECHNOLOGICAL INDICATORS FORMATION OF THE WINTER WHEAT GRAIN QUALITY UNDER THE CONDITIONS OF AGRICULTURE ENVIRONMENTALIZATION OF THE STEPPE OF UKRAINE","authors":"Y. Yurkevych, N. Valentiuk, G. Stankevych, А. Kats","doi":"10.15673/fst.v17i2.2602","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2602","url":null,"abstract":"Wheat is the leading food grain in the global food balance. Ukraine is among the top 10 world grain producers and therefore the issue of increasing the production of high-quality, environmentally friendly grain is extremely relevant. The aim of the work was to study the influence of the system of agrotechnical measures for the greening of agriculture on the formation of technological indicators of the quality of winter wheat grain, which will make it possible to obtain high-quality environmentally friendly wheat grain in the conditions of the Southern Steppe of Ukraine, as well as reduce the negative pressure on the environment of modern factors of intensification of agriculture. The assessment of the quality of winter wheat grain was carried out according to such technological indicators as the protein content, the quantity and quality of gluten, the falling number, the weight of 1000 grains and bulk density. The experiments were carried out in a grain-rowed short-rotation 5-field crop rotation with alternating crops: peas – winter wheat – corn – sunflower – winter barley. The soil of the experimental plot is southern chernozem, low-humus, medium-thick, difficult loamy in the forest. The conducted studies have shown that the quality of grain changes both from the system of the main soil cultivation in the crop rotation, and from the use of spreaders of by-products of the predecessor, and the influence of these factors manifested itself depending on the weather conditions over the years of research in different ways. The best result with the element of biologization of agriculture was obtained with the use of the biodestructor Cellulad 2 l/ha, which significantly improves the technological indicators of the quality of winter wheat grain. So, on average, over the years of research, the best grain was obtained in the variant with a system of no-till multi-depth tillage against the background of the introduction of the biodegradable Cellulad 2 l/ha with the protein content of 12.6%, the crude gluten content of 23.4%, the gluten quality indicator according to its deformation index is 82.2 conventional units of the VDC device and the falling number of 334.3 s. With the introduction of additional nitrogen N10 per 1 ton of by-products, as an energy material for the efficient decomposition of organic matter by soil microorganisms, an increase in the quality of winter wheat grain is also observed, but the results are inferior to the best option. Carrying out a moisture-saving system of a non-linear mid-depth basic tillage increases the action of a biodestructor in the conditions of the arid Southern Steppe of Ukraine.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969670","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}

{"title":"RESEARCH OF HARD CHEESE RIPENING REGIMES AS A FUNCTION OF THE COMPOSITION OF BACTERIAL STARTER CULTURES","authors":"N. Shulga, A. Bovkun, О. Naumenko","doi":"10.15673/fst.v17i2.2601","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2601","url":null,"abstract":"The ripening of cheese, caused by the combined effect of the fermentative enzyme and microflora of the bacterial starter, occurs in certain intervals of temperature, humidity and acidity of the environment which depend on the type of cheese. The composition of bacterial starters for hard cheese is important for formation of the finished product properties and affects the choice of technological regimes. Even minor changes in ripening conditions can significantly affect the microbiological, physicochemical, biochemical parameters, organoleptic properties, and safety of the target product. The aim of the investigation was to study the influence of ripening temperature regimes on the physicochemical, biochemical and organoleptic characteristics of hard cheeses with a low temperature of the second heating aged 30 days, produced using different compositions of bacterial starters. It was shown that the inclusion of lactobacilli Lactobacillus casei in the composition of the bacterial starter \"Active\" makes it possible to intensify proteolysis, and the using of aroma-forming lactic acid bacteria Leuconostoc mesenteroides in the starter culture \"Active-LN\" has a positive effect on the formation of the taste-aromatic composition and texture of the cheese. Changes in the microbiological parameters of cheeses at different stages of production were monitored and the sanitary and hygienic properties of the finished products were evaluated. It was established that cheeses produced both with the use of starter cultures \"Active\" and \"Active-LN\" had been ripened best at a temperature of 12–13°C. The products had a good taste and aroma with distinctive features of each type of cheese microbiota, a plastic consistency and a pattern with correctly shaped eyes, larger in cheese with \"Aktiv-LN\". Thus, the temperature 12–13°С and humidity 75–85% are adequate for the ripening of these cheeses and ensure the formation of a specific taste and aromatic composition of the products and the required level of maturation during 30 days.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969674","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}

{"title":"PROSPECTS OF THE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE PRODUCTION OF CONFECTIONERY PRODUCTS","authors":"S. Usatiuk, A. Bozhko","doi":"10.15673/fst.v17i2.2600","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2600","url":null,"abstract":"The article is devoted to the study of the state of the confectionery market in Ukraine and the prospects for the use of non-traditional plant raw materials during their production. Confectionery products occupy a significant share in the total volume of the food industry and are characterized by a wide range. The production volume of flour confectionery products is 58% of the total number of confectionery products, and their daily consumption per capita is up to 500 g. The largest share is produced by three Ukrainian confectionery corporations, which entered the annual world ranking of the top 100 Candy Industry in 2022 – the corporation «Roshen», «Millennium» factory, «Konti» company. Non-traditional plant raw materials are increasingly used to enrich food products with useful properties and flavor them in the form of powders, pastes, infusions, sauces. Every year, the assortment of wild fruits, berries and plants, which were not used in Ukraine before, expands significantly. The Google Trends program was used to analyze the popularity of the keyword «sugar-free sweets», comparing the dynamics of «carob» and «cocoa powder». It was established that over the past 5 years, on average, 45–55% of consumers prefer «sweets without sugar», and over the past year three times more often they show a desire to consume products with «carob» than «cocoa powder» in such regions as Kyiv, Lviv, Vinnytsia, Poltava, Dnipropetrovsk regions. The production technology of carob powder includes the following main stages: collecting carob pods, sorting, washing, drying, crushing, dividing into core (10%) and pulp (90%), roasting the pulp at different temperatures, grinding, sieving , packaging. Depending on the temperature conditions of roasting, carob powder is divided into light, medium, and dark types. The hierarchical structure of quality and safety indicators of carob powder consists of normative (organoleptic, physicochemical, microbiological indicators, toxic elements, radionuclides, mycotoxins, pesticides) and non-normative food indicators (proteins, fats, carbohydrates, minerals, vitamins). The analysis of domestic and foreign literary sources on the use of carob powder for the enrichment of confectionery products was carried out. Carob powder is often used as a substitute for cocoa powder, but it is more versatile than cocoa powder.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134969671","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}

{"title":"OBTAINING ANTIOXIDANTS FROM FOOD INDUSTRY WASTE AND THEIR USE IN FATS","authors":"A. Demydova, S. Molchenko, T. Berezka, O. Piven, O. Chumak, O. Аksonova","doi":"10.15673/fst.v17i2.2598","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2598","url":null,"abstract":"The food industry generates a large amount of waste and by-products of processing, which becomes a problem for the environment. Potato and onion peel, tomato seeds and peel are agro-industrial wastes of the world's main vegetable crops. However, the potential for antioxidants from them is not yet fully known. In this work, the influence of extracts obtained from these wastes on the process of inhibition of the rate of oxidation of sunflower oil was studied. Regression equations describing the process of extraction of biologically active substances from crop production waste as a result of water-ethanol extraction at a temperature of 60°C were obtained. It was established that the optimum concentration of ethanol in the water-ethanol mixture of extractants is in the range of 70–80%. Increasing the extraction time has a positive effect on the yield of extractive substances (at an interval of 2–15 hours). The kinetics of oxidation of sunflower oil by the accelerated method was studied and the antioxidant activity of the obtained antioxidants was determined, which is: for onion peel 2.29 (ie at a concentration of antioxidant 200 mg/kg oil the induction period of sunflower oil oxidation is more than doubled). For potato peels, this figure is 3.17, and for tomato peels – 1.85. All antioxidants obtained from plant waste were no less effective than butylhydroxyanisole (antioxidant activity – 1.93). The effectiveness of antioxidants varied as follows: onion peel > potato peel > butylhydroxyanisole > tomato residues. The expediency of using ascorbic acid in the course of water-alcohol extraction of antioxidants from vegetable raw materials has been proven. It has a positive effect on increasing the output of antioxidants and on extending the induction period of sunflower oil as a result of its own antioxidant properties. The existence of a synergistic effect between ascorbic acid and substances extracted from potato, onion and tomato peel has been proven, which in numerical value is 163, 126, and 180%, respectively.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135688318","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}

{"title":"COMPARATIVE EVALUATION AND STUDING OF SOME INDIGENOUS AND INTRODUCED RED GRAPE VARIETIES","authors":"H. Fataliyev, Y. Lazgiyev, M. İmamguliyeva, E. Haydarov, Sh. Fataliyeva, Sh. Huseynova, S. Agayeva, S. İsganderova, A. Askarova, İ. Askarova","doi":"10.15673/fst.v17i2.2595","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2595","url":null,"abstract":"Azerbaijan is one of the ancient wine-growing country, and it is famous by its rich assortment of local grapes. Historically, in our country well-known brand wines have been prepared from aboriginal red grape varieties. Among them, we can mention branded Kurdamir kagoru, Shamakhi kagoru, Madasa and Khindogni natural wines, etc. wines made from such autochthonous grape varieties won the favor of consumers with their unique physical-chemical and organoleptic characteristics. In line with it, in recent years, to the country introduced a number of valuable grape varieties such as Merlot, Cabernet Sauvignon, Syrah and others. It is actually relevant comparative evaluation of such varieties cultivated in local conditions, including red ones.
 During the ripening of the studied grape varieties, the amount of sugars ranged between 197 and 265 g/dm3, titratable acids from 4.5 to 7.7 g/dm3, and active acidity between 3.08 and 3.61. The mass concentration of sugars in the Xindogni grape variety was 197 g/dm3 on average. The varieties were in ascending order of the mass concentration of sugars: Madrasa 222 g/dm3, Cabernet-Sauvignon 226 g/dm3, Merlot 240 g/dm3, and Shirvanshahi 265 g/dm3. One of the important indicators determining the quality of raw materials is known to be the sugar-acid potential, in other words, a glucoacidometric index (GAI). In the studied varieties, the GAI varied from 3.0 to 5.7. This index was higher in the Shirvanshahi variety (5.7), medium in Madrasa (4.9) and Cabernet Sauvignon (4.8), and lower in the Xindogni (3.0) and Merlot (3.1) grape varieties. Delphinidin, cyanidin, peonidin, and malvidin anthocyanidins were found in skin hydrolysates. The amount of resveratrol in the skin, seed, and leaf was 0.75-8.25mg/kg, 0.31-5.7mg/kg, and 0.01-0.25mg, respectively, depending on varieties and years.
 Local grape varieties had a noticeable level of aromatic alcohol content and were not at all inferior to the famous Cabernet Sauvignon grape variety. Aromatic alcohols such as β-phenylethanol, β-phenoxyethanol, and phenylcarbinol were among the compounds of importance for Kagor-type wines. A comparison of their quantity showed that the amount of these compounds in the Madrasa grape variety was more than in the other two grape varieties.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136035807","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}

{"title":"RESEARCH OF SOYBEAN SEED QUALITY INDICATORS","authors":"O. Sokolovskaya, L. Valevskaya","doi":"10.15673/fst.v17i2.2596","DOIUrl":"https://doi.org/10.15673/fst.v17i2.2596","url":null,"abstract":"The article provides a study of the current state of global soybean production, the dynamics of sown areas, yield and gross harvest of soybeans in Ukraine over the past five years. World soybean production is almost 352 million tons, and the leaders are always the USA, Brazil, and Argentina, which in 2017 collected a record 286 million tons of soybeans, which is 82% of world production. China (12.3 million tons), India (11.5 million tons) and Paraguay (10.3 million tons) are also among the leading producers. Ukraine was ranked 8th among the leading countries in soybean production. Also, soybeans have been in the leading positions in the domestic agricultural market for many years, along with grain crops, in export and processing for food and fodder purposes, and also have a strategically important role in ensuring the country's food and economic security. Soybean seeds contain 38–42% protein, 18–23% fat, 25–30% carbohydrates, as well as enzymes, vitamins, and minerals. Due to its rich and diverse chemical composition, soybean has no equal in terms of production growth rates, and it has long been widely used as a universal food, fodder and oil crop. The regions of the country with the largest sown areas of soybeans are given, and the place of Ukraine in the world market, both in terms of production and trade of soybeans, is clarified. Factors that should be taken into account when planning to increase the area under soybeans are given. Grain quality control is a complex process that includes a combination of various factors. However, this is a very important stage, as it makes it possible to make Ukrainian grain competitive on the world market. Studies of organoleptic and physicochemical quality indicators of soybean samples of the 2022 harvest are presented. It is shown that the test samples have the color and shape characteristic of normal soybean seeds, without musty, moldy and extraneous smell. The mass fraction of moisture, oil, the content of garbage and grain impurities do not exceed the normative values. Pest infestation was not detected in any of the studied samples. The mass fraction of protein in terms of dry matter in the experimental samples was 32.1–33.9, which does not correspond to DSTU 4964:2008. \"Soy. Technical conditions\" (the value should be at least 35%) and USDA requirements.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136035808","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}

{"title":"Immunological properties of the bacterial origin compounds","authors":"А. Kapustyan, N. Cherno","doi":"10.15673/FST.V10I3.175","DOIUrl":"https://doi.org/10.15673/FST.V10I3.175","url":null,"abstract":"It is shown that microorganisms are an integral element of the mаcroorganism immune system. Peptidoglycan, muramyldypeptyd, teichoic acids are structural components of cell walls of microorganisms. These components are an object for recognition of the innate immunity system. The necessity of the bacteria cell walls destruction with a view to obtain the immunotropic products for enteral consumption, able to overcome the intestinal barrier, was substantiated. The use of lactic acid bacteria (ICD) for such purposes is perspective and safe, since the considerable experience of their cultivation was accumulated, in addition, ICD have got «GRAS» (Generally Recognized As Safe) status. Waste products of ICD are organic acids, hydrogen peroxide, bacteriocins and others. These substances have got antagonist activity, implicitly affect on the immune system, reducing the antigenic load caused by pathogenic microorganisms. A number of physical, chemical and biochemical methods of bacteria cell walls destruction were considered. The priority methods is the soft influence, namely the use of specific enzymes or hydrolases, own autolyzins with a combination of physical destruction methods.","PeriodicalId":41845,"journal":{"name":"Journal of Food Science and Technology-Ukraine","volume":null,"pages":null},"PeriodicalIF":0.2,"publicationDate":"2016-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67133529","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}