STRUCTURAL AND MECHANICALPROPERTIES
OF EGG SPONGE DOUGH WITH FLOUR "ZDOROVIA"

Background. Having analysed the modern references it was established that improvement of the existing technologies of biscuit semi-finished products is directed mainly to using various nonconventional raw materials to regulation the nutritional value and increase stability of egg sponge during production and baking [1–17].
Technological process for the purpose of receiving a biscuit semi-finished product with the set properties allows to conduct its regulations given measurements of viscosity and ways purposefully.
The aim of the work is todefine the influence of concentration of flour from germinated seed of wheat (FGSW) and the powder of kerob in compoundings on structural and mechanical properties of egg sponge.
Material and methods. Research object isdough for the basic biscuit and with replacement 10, 20, 30, 40, 50 % of high-grade flour for FGSW; egg sponge for an butter biscuit "Pragа"and with replacement of 100 % of powder of cocoa with the powder of kerob.
The research is conducted on the rotational Reotest-2 viscometer on the system of S, S₃ cylinders at a temperature of 20 ^оC [20].
Shift tension τ_r is determined by a formula:

τ_r =z·a,

   where z isa constant of the cylinder, dynes/cm²;
   a – value of division of a scale of the device. 
   The viscosity η was determined by a formula: 

η= τ_r: D_r·100,

   where η is effective viscosity,
   Pa ·с, τ_r – tension of shift, dynes/cm²,
   D_r – shift speed, c^-1.
Results. By results of a research the general tendency of insignificant increase in viscosity of dough for a basic biscuit when replacing wheat flour by FGSW ranging from 10 up to 50 % concerning control was established. At the fixed speed of shift
24.3 s^-1(figure 2) two sites –within 0–30 and 30–50 % of replacement of wheat flour for FGSW at which various intensity of increase in effective viscosity is observed were identified. So, in the first interval increase in viscosity is by 40.8 % (from 1.42 up to 2.00 Pas·c), and in the second by 50 % (from 2.00 up to 3.00 Pas·с).
The specifics of dough for a biscuit "Pragа" explain low values of its effective viscosity (see figure 4, poses. 1) in the range of speeds of shift from 0.167 to 24.3 s^-1 that lies within 44.6–1.2 Pas·c.
While researching the effective viscosity of egg sponge containing 30 % of FGSW and the powder of kerob insignificant decrease in viscosity within 43.21–1.20 Pas·s was established with (see figure 4, poses. 4) concerning control.
Conclusion. Due to the developed technology an opportunity and expediency of using FGSW and the powder of kerob in compoundings of egg sponge was proved. Replacement of 30 % of wheat flour by FGSW in the test for a biscuit of the basic increases its effective viscosity and allows to receive foamy system, steadier to shift tension. Replacement in the test for a biscuit "Pragа" of 30 % of wheat flour for FGSW and cocoa powder on the powder of kerob allows to receive dough with the rheological indicators which aren't conceding control.

Keywords: biscuit, viscosity, structure, shift speed, starch.

 FREE FULL TEXT (PDF)

INFLUENCE OF ANTIOXIDANT ADDITIVES ON THE QUALITY
OF WAFFLE CAKE FATTY FILLINGS

Background. Waffle cakes contain a significant amount of fat that is why they are characterized by limited resistance to oxidation processes, leading to lower quality and reduced shelf life of products. Scientists are constantly seeking inhibitors of fat oxidation. Herbal antioxidant products are the most promising.
The aim is to justify the use and identify the amount of milk thistle oil cake (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) for the extension of the storage of waffle cake fatty fillings.
Material and methods. The antioxidant properties of milk thistle oil cake (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) on the confectionery fat for waffle and cooling fillings of non lauric type of "Violia"  series by PLC Vinnytsia Oil and Fat Integrated Plant were studied.
Research was conducted by rapidly kinetic method at temperature 80 ±2 °C with free access of atmospheric oxygen. Quality shift of fat samples was determined by accumulation of peroxide and carbonyl compounds, which react with benzidine, and free fatty acids.
Results. Rapid accumulation of primary oxidation products occurred during storage and there was a noticeable slowdown in the speed of the process only at the end of the storage. This is due to the volatility of hydro peroxides to high temperatures with the partial conversion of primary oxidation products into the secondary ones.
Adding 1 % milk thistle oil cake combined with 0.2 % succinic acid was most optimal in terms of slowing down the oxidation process.
Conclusion. On the basis of the conducted researches, it was found that milk thistle oil cake combined with succinic acid inhibit the oxidative processes in confectio­nery fats for waffle fillings during storage, which confirms the antioxidant properties of these substances. Using milk thistle oil cake (0.5 and 1 %) alone and in combination with succinic acid (0.2 %) for the extension of the storage of fat wafer fillings cakes was substantinated.

Keywords: wafer cakes, antioxidants, thistle oil cake, peroxidation number, acid number, benzidine number.

 FREE FULL TEXT (PDF)

QUALITY AND SAFETY OF PRESERVES FROM
THE BLACK SEA RAPANA MEAT 

The regularities of ripening of preserves from meat of black sea rapana with spicyaromatic root crops in marinade filling were studied. It was shown that preserves could be stored for 3 months at a temperature of 0 to +5 °C according to a set of ripening and safety parameters.

Keywords: rapana meat, spicy aromatic root crops, quality indicators, product safety, storage.

 FREE FULL TEXT (PDF)

NUTRITIONAL AND ENERGY VALUE
OF PRODUCTS FOR SPECIAL MEDICAL PURPOSES 

Background. The extensive use of products for enteral nutrition in medical clinics gives evidence of their high effectiveness in medical treatment of patients with injuries, burns, diabetes, with liver, kidney or heart failure, in cancer treatment and other pathological conditions. An essential requirement to the products for enteral nutrition is daily supply of the body with main nutrition substances, energy, vitamins and microelements. The demand for enteral medical nutrition has markedly grown in recent years, especially given the increased level of non-infection illnesses in Ukraine, large numbers of the wounded and injured due to the warfare in the East of the country.
The aim of this article is to analyze the nutrition value of products developed specifically for enteral nutrition and estimate their energy value.
Material and methods. The researchobjects are productsdeveloped specifically for enteral nutrition, of Vitalprod brand, intended for persons with certain types of illness. The mass share of overall protein is estimated by content of nitrogen by Kjeldahl method (State Standard 30648.2), of lipids by extraction-weight method with Soxhlet apparatus (State Standard 15113.9), of carbohydratesby Bertrand method.
Results. The conformity ofnutritional value of the developed products to the target consumer segment is assessed by content of main nutrients: proteins, lipids, and carbohydrates.
It was found that all the analyzed products have high content of protein, which is a required condition for the development of products intended for people with certain types of illness. The content of proteins in dry instant products ranges from 19 to 35 %, in gel-like ones it is 2.1–2.8 times higher than the benchmark. In puddings ready-for-consumption, the protein content could be increased 6–10fold by adding milk.
In dry instant products for enteral nutrition, the content of lipids ranges from 17 to 20 %, thus corresponding with their content in benchmark samples. In gel-like products their content is 7.50 to 9.61 %, in contrast to benchmark samples that do not contain a tangible lipid component. The tested mixtures for puddings and the ready-for-consumption products are sufficiently balanced by lipid content.
By the content of carbohydrates, the tested samples of dry instant products are approximately at the same level as benchmark ones.
Results of the energy value testing show that all the tested products in various commodity forms have a bit higher caloricity compared with benchmark samples. Energy needs of the consumers of the developed dry instant products can be met at 16.3–30.9 % by use of the protein contained in whey concentrate, soy isolate and amino acids; at 33.3–40.0 % by use of extract omega-3 of fatty acids; at 29.1–47.1 % byuseofcarbohydrates(glucose, fructose, maltodextrins, inulin, vegetableextracts,etc.). Similar trend can be found in gel-like food products and ready-made puddings.
Conclusion. The analysis of the enteral value of products developed specifically for enteral nutrition shows that they have high contents of proteins, lipids and carbohydrates, which ratios are sufficient to meet the increased needs of patients in macro-nutrients. Further studies of the biological value of developed products are expected.

Keywords: products for enteral nutrition, nutritional value, energy value, nutrient, proteins, fats, carbohydrates.

 FREE FULL TEXT (PDF)