Content Of Mineral Substances Research Articles

Analysis of technologies of disposal and use fibrous paper skopje

The article examines the current state and trends in the development of waste management technologies in the pulp and paper industry, with the aim of analyzing the reasons that hinder, and sometimes make impossible, the effective utilization of fibrous waste paper to obtain environmentally safe materials and raw products. The production of paper products is one of the most capital-intensive and energy-intensive industries, second only to the metallurgical and chemical industries, with a correspondingly large amount of waste and a negative impact on the environment. The technological processes of scum formation as a result of waste paper recycling and paper production wastewater treatment are considered and analyzed. Skopje is the final waste of the pulp and paper industry, which is formed at various stages of the paper and cardboard manufacturing process, therefore it is deposited in landfills. Multiton volumes of skopje require significant areas for its storage. Despite the low IV hazard class, this leads to serious environmental problems, as the leachate from the skopje landfill pollutes surface and ground water. Technologies of possible disposal and reuse of skopje, known in domestic and foreign literature, are described and analyzed. The technology of reusing scoop is determined by its relatively environmentally safe physicochemical composition. The indicated fibrous, mineral, extractive constituents and lignin determine the possibility of reusing skopje, mainly for the construction industry. The perspective of the complex use of multi-tonnage waste – slag, sludge, ash and slag of thermal power plants as plasticizers, fillers, binders and binding components in the production of building structural and heat-insulating materials is named. Technologies for using scapula as a filler in the production of building materials require a high content of inorganic compounds and a minimum amount of organic compounds. A high content of fibrous particles and a low content of mineral substances is necessary when using scapula in the production of composite wood composite materials. The specified technological limitations ensure only small amounts of skopje use in the production of building materials. The effectiveness of using skopje as an additive to the asphalt mixture for road construction and production of fuel materials is determined by the economic costs of transportation and dewatering. It is noted that the high humidity, ash content and low calorific value of scum are the main reason for the lack of effective technologies for its utilization. The solution to the problem is the use of low-energy technologies through the direct use of osprey as a component of the soil mixture for biological reclamation of man-made landscapes. The article substantiates an environmentally safe and socially favourable option for using a soil substrate based on osprey. It is emphasised that the humidity and organic viscosity of the plant origin of osprey form the agrotechnical properties of soil substrates of prolonged action, which ensure optimal technological efficiency of phytomelioration of degraded lands. The reclaimed areas will reduce greenhouse gas emissions from the soil, prevent wind and water erosion, and ensure the environmental safety of natural and man-made ecosystems.

Получение томатного порошка с использованием инфракрасной обработки и сушки

The purpose of the study is to obtain tomato powder using infrared processing and drying for use in the preparation of flour confectionery products. Objectives: analysis of the content of macro- and microelements in tomato powder obtained at different heating temperatures; determination of vitamin C content in tomato powder during storage. Infrared processing and drying of tomatoes crushed into a figure of eight shape is implemented in an oscillating mode. The content of mineral substances in tomato powder obtained from chopped tomatoes dried at heating temperatures of 50 and 60 °C by grinding in a centrifugal mill was studied. It was established that an increase in the heating temperature of tomatoes during infrared processing and drying from 50 to 60 °C leads to a loss of macro- and microelements from 21.1 to 86.5 %, and a 2-fold decrease in iron and copper. The results of the study showed that infrared-dried tomato powder contains large quantities of elements that are physiologically significant for humans and satisfy the daily requirement of an adult for magnesium, potassium, iron and manganese by 48.85, respectively; 28.84; 22.86 and 27.5 %. The degree of preservation of vitamin C in tomato powder during storage under optimal storage conditions was studied. It was revealed that in hermetically packaged infrared-dried tomato powder during nine months of storage there are no significant changes in organoleptic quality indicators, only a decrease in vitamin C content by 18–19 % from the initial state is observed. This circumstance suggests that removing moisture from tomatoes to moisture content below 12 % to obtain tomato powder makes it possible to preserve hermetically sealed products with a high content of useful substances under normal conditions for a long time.

Carbohydrates and mineral substances in sweet chestnuts (Castanea sativa Mill.) from important growing areas in Slovakia

The cultivation of sweet chestnuts in Slovakia has a century-year-old tradition. However, just a few research publications provide more comprehensive information about the chestnuts’ chemical composition of different varieties in individual growing areas. Sweet chestnuts contain various nutrients, of which carbohydrates are very important for assessing their commercial quality. Simple carbohydrates are mainly represented by glucose, fructose, sucrose, and maltose. The content of glucose was 0.178–3.152, fructose 0.271–3.170, sucrose 9.355–29.890, and maltose 0.171–1.584 g/100 g DW in chestnut samples from 27 sampling points, which are part of Slovakia’s four largest growing areas of sweet chestnuts. Carbohydrate contents were determined by the high-performance liquid chromatography (HPLC-RI) method. There are statistically proven differences in the content of individual carbohydrates depending on the sampling area of chestnuts. Potassium has a significant presence in sweet chestnuts as a mineral substance. Its content was determined in the 377–789 mg/100 g DW range. The content of sodium (calcium, magnesium, and phosphorus) was 0.65–6.90 (26.9–103, 58.7–101, and 96.5–179) mg/100 g DW. The contents of mineral substances were determined by the AAS method. The content of carbohydrates and mineral substances is mainly influenced by variety and age.

Physicochemical, Nutritional, Antioxidant, and Sensory Properties of Crackers Supplemented with Edible Insects

This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composition and antioxidant activity (DPPH method); total polyphenol content; mineral compound composition (AAS); caloric value; and sensory profile (aroma, taste, general appearance, overall acceptability) of the durable pastry—crackers supplemented with 5% of powder of edible insects (cricket, mealworm, and grasshopper). Appropriate research methods were used for analyses. Studies have shown that the contents of dry matter, crude protein, fat and all amino acids detected were higher in the samples with the addition of insects compared to the control sample. The highest antioxidant activity was assayed in the sample with the addition of grasshopper powder. The highest content of total polyphenols was determined in the sample with the addition of mealworm. The addition of insects positively affected the content of mineral substances—especially zinc—in the sample with cricket powder addition. The results of this study show that edible insects are an attractive raw material, which can in future expand the assortment of food products available on the market and increase the nutritional benefits of enriched products.

Hydrogeochemical features of groundwaters of the Ukrainian shield fractured crystalline rocks on the example of Zhytomyr and Vinnytsia regions


 
 
 The chemical composition of groundwaters of fractured Precambrian crystalline rocks corresponding to the Ukrainian Shield aquifer system was investigated. Using the ex- ample of surveyed aquifers of the Vinnytsia and Zhytomyr regions, the similarity of the quantitative and qualitative composition of groundwater confined to the same hydrogeological structure is proven, which is due to similar natural conditions of resource formation (geological structure, the chemical composition of water-bearing rocks, rates of water exchange, amount of atmospheric precipitation, etc.). The dominant role of sulfates in the anionic composition of water samples from the aquifer in the fractured zone of crystalline rocks and their weathering crust (Vysokyi Kamin village, Zhytomyr region) was established. For the Zhytomyr region groundwaters, the dynamics of changes over time in such indica- tors of the general chemical composition as total mineralization, Ca, Mg, SO4, and Cl ions were analyzed for 2017-2019. A significant correlation was found between the concentrations of Mg, SO4, and Cl and their normalized indicators by the amount of water intake, which indicates that the content of mineral substances increases in the studied aquifer with an increase in water withdrawal. This is the evidence of the essential role of the anthropogenic factor in the formation of the general chemical composition of these waters. Using the method of mass spectrometry with inductively coupled plasma (ICP-MS), the features of the trace element composition of groundwaters of the Ukrainian Shield fractured crystalline rocks were established. The obtained concentrations of elements were com- pared with normative values of the World Health Organization and biologically significant concentrations. The lack of several essential elements was revealed. The key potential risks for the health of the population, which constantly uses the investigated groundwaters for economic and potable needs, was outlined. Moreover, the high probability of occurrence of microelementoses with regular use of the investigated groundwaters is emphasized, which are associated with a significant deficiency of such vital elements as Cr (in the Vinnytsia region), Mn, Cu, and, especially, Zn, the content of which is critically low. Subsequently, the findings of this study can serve as a basis for carrying out biogeochemical zoning with the selection of relevant taxa (provinces).
 
 

The importance of wheat conditioning in the production of wholemeal flours

<p>The grinding technique evolved along with the development of mankind and today it has become a real industry. The need to diversify flour assortments has raised the performance of the milling industry and, more than that, the products obtained are of superior quality due to the new machines and techniques for conditioning and grinding. By conditioning we mean the treatment of wheat with water or water and heat. It can be said that, among the technological operations of preparing wheat for mills, conditioning is the one that most influences the technological process of mills, the degree of extraction, the content of mineral substances of the flour, the separation of the germs and implicitly the baking properties of the flour. The essential parameters taken into account in this stage are the moisture content and the degree of hardness of the wheat grain. When determining the degree of extraction, the hectoliter weight has the major impact. Normally, an extraction of over 95% is sought when we talk about wholemeal flours. With the latest generation machines and their control with the help of new technology, 100% wholemeal wheat flours are obtained. The degree of extraction also influences the physico-chemical parameters of the flour and, of course, the ash content. Enzymatic activity of flour depends on the degree of extraction,  and wholemeal flour is richer in enzymes than white flour. This difference is primarily due to the distribution of non-uniform enzymes in the wheat grain, starting from the core of the wheat grain to its periphery. Wholemeal flour contains significant amounts of bran and germs – the finer the bran, the darker the color of the flour – so it is important that the bran particles are larger and rarer for the flour obtained from the endosperm to express its characteristics in a meaningful way in the finished product.</p>

The impact of different methods of drying and preparation method on the basic chemical composition of hay

The paper presents the results of three different ways of storing the dried mass of hay: bulk, small bales and large roll bales, as well as the impact of three drying methods: natural in the field, artificial drying with cold air and drying with dehumidification (warm air). In the tested meadow in the first swath, the results of chemical analyses showed differences in the method of drying hay. Regarding the tested drying method, the content of dry matter (DM) had significant differences between the storage methods as well as all variants with pre-heated air drying, where the average value of DM was in the interval of 86.18-93.01%. The content of mineral substances for certain methods of preparation and drying ranged from 5.77% to 7.72% on average. The highest content of crude proteins was in all variants of artificial drying and it ranged from 98.6 to 165.7 g/kg DM and had a statistically significant difference. Both methods of artificial post-drying had a significant impact on the cellulose content (33.76% to 28.86%) compared to drying in the traditional way because postponing the mowing time increases the cellulose content. The drying method had a statistically high significant difference on the content of neutral detergent fibres (NDF) and acidic detergent fibres (ADF), while the method of storage had no major impact. Knowledge of changes in the quality of hay during the growing season is of particular importance form the aspect of ruminant nutrition and balanced rations. The amount and quality of obtained hay is significantly affected by the time of mowing, height of mowing, swath, fertilization, floristic composition and weather conditions during drying of the green mass.

Content of Mineral Substances and Sugar Acid Complex of Introduced and Local Breeding Varieties of Cherries Grown in Dagestan

Content of Mineral Substances and Sugar Acid Complex of Introduced and Local Breeding Varieties of Cherries Grown in Dagestan

Content of mineral substances and sugar acid complex of introduced and local breeding varieties of cherries grown in Dagestan

In sweet cherry varieties cultivated in foothill Dagestan, to establish their selection and technological priorities, the mineral composition was studied, the content of sugars and acids was determined by generally accepted analysis methods. The subjects of the study were fruits of 8 introduced and 12 local breeding varieties of sweet cherries, which, depending on the variety, contained: potassium 80.6- 312.5; calcium 10.0-35.6; sodium 9.4-48.9; magnesium 7.7-21.2; phosphorus 25.6-55.1; iron 0.19-1.02; copper 0.08-0.63; manganese 0.11-0.68 and zinc 0.31-0.94 mg%. The best in terms of the total supply of macroelements in fruits were varieties: Gudzon - 427.7; Valeriy Chkalov - 335.2; Vinka - 320.8; Lezginka- 294.6; Durona de Vinola (sek.) - 284.3; Dagestanskaya chernaya - 271.4 and Pozdnyaya Lermontova - 271.0 mg%. A large amount of microelements (2.18-1.79 mg%) were found in the fruits of the varieties Valeriy Chkalov, Gudzon, Durona de Vinola (sek.), Krupnoplodnaya, Bigarro Krainskogo, Dagestanskaya rannyaya, Dagestanskaya chernaya and Pozdnyaya Lermontova. Most varieties of sweet cherries: Polyanka, Gudzon, Vinka, Romantika, Bigarro Krainskogo, Buynakskaya chernaya, Lezginka, Leningradskaya gvardeyskaya and Pozdnyaya Lermontova, the total amount of sugars ranged from 11.2-12.8 %, and the concentration of acids was 0.63-1.10 %. The most promising for the optimization of the industrial variety of sweet cherries in the conditions of Dagestan, the use in selection work and the design of new specialized food products, were the varieties Valeriy Chkalov, Vinka, Durona de Vinola (sek.), Gudzon, Krupnoplodnaya, Bigarro Krainskogo, Dagestanskaya chernaya, Lezginka and Pozdnyaya Lermontova, distinguished by the greatest ability formation of mineral substances, sugars and acids in fruits.

Мінеральний склад плодів актинідії (Actinidia arguta) в умовах Північного Степу Причорномор’я

Accumulation of concentrations of micro- and macroelements in Actinidia arguta fruits in the conditions of the Northern Steppe of the Black Sea Coast region is shown. The value of their variability by years of growth and development and the dependence on the genotype was determined, which was the purpose of the study. The objects of the research were three domestic varieties of Actinidia arguta: Kyivska hybridna, Kyivska krupnoplidna, Veresneva and two French selections: Isai and Taxi during three years of cultivation (2020-2022) on the experimental field of LLC "Black Sea Alliance" of Biliaiv district, Odesa region. It was established that the macro- and microelements in actinidia fruits on average over three years are distributed in the following order: K (17.49) > N (9.68) > Zn (8.60) > Ca (3.95) > P ( 3.23) > Cu (2.36) Mg (0.70) > Na (0.66 g/kg of dry matter). The research results indicate a significant influence of growing conditions, soil fertility, and fertilizer application on the level of element content in fruits. The highest concentration of nitrogen – 11.39, calcium – 4.96, phosphorus – 3.81, magnesium – 0.77 and copper – 2.94 g/kg of dry matter is found in the fruits of actinidia of the Veresneva variety, the highest amount of potassium is accumulated in the fruits of the Taxa variety – 20.00 g/kg and zinc – 11.95 mg/kg of dry matter, and their lowest content is in the Isai variety (from 13.08 g/kg to 5.18 mg/kg of dry matter). The most favorable year for the formation of high-quality fruits of the crop was 2022, which indicates the direct dependence of weather conditions on the development of plants. Fruits of all varieties in the experiment accumulated a low amount of sodium, which cannot negatively affect the human body in fresh form. The content of mineral substances in fruits does not depend on their content in the soil. The research results showed the possibility of successful introduction of actinidia in the conditions of the Northern Steppe of the Black Sea Coast. Key words: Actinidia arguta, macro- and microelements, genetic variability.

Питание тиляпии мозамбикской (Oreochromis mossambicus) бактериально-водорослевыми матами в водоёме-охладителе Нововоронежской АЭС

The formation of stable periphyton communities is undesirable for all types of hydrotechnical systems, especially functioning watercooling systems. To combat the development of biological fouling in the cooling ponds of nuclear power plants bioreclamation species are widely used, which include Mozambican tilapia. It was unintentionally brought into the cooling reservoir of the Novovoronezh nuclear power plant; however, it formed a stable and numerous population there. The food base for the fish population in the cooling pond is depleted due to difficult (sometimes extreme) environmental conditions, which can lead to competition for food items. Under these conditions, tilapia switches to feeding on bacterial-algal mats, which develop abundantly in the warm-water part of the reservoir. In areas eaten by tilapia, the biomass of fouling is reduced by one and a half times and the content of mineral substances decreases. The study of the contents of the intestines of tilapia made it possible to confirm these observations, since representatives of the phytoperiphyton were found in the food bolus: cyanoprokaryotes, diatoms and green algae, for which even a taxonomic affiliation was established. The results of the research made it possible to clarify the mechanism o f integration of this southern species into the ichthyocenosis of the reservoir and its positive role in reducing biofouling.

Influence of a complex feed additive on the morphological and biochemical parameters of the blood of first-calf heifers during the period of increasing the milk yield

It is known that mineral additives play an important role in increasing the productivity and efficiency of the animal husbanry industry as a whole. The state of the body can be assessed by the content of mineral substances in a blood test. The purpose of the work was to study changes in morphological and biochemical blood parameters in first-calf heifers during the period of increasing the milk yield when they are fed a complex mineral and vitamin feed additive (CMVFA). The study of the influence of feeding the complex mineral and vitamin feed additive in the ration to first-calf heifers during the the period of increasing the milk yield on morphological and biochemical blood parameters has been carried out. The experiments were carried out in 2019–2020 in the OOO Breeding Farm “Valiev” in the Dyurtyulinsky district in the Republic of Bashkortostan on 3 groups of first-calf heifers of Black-and-White breed per 15 heads in each selected by the method of pairs of analogues. The animals of the control group received the main ration (MR) adopted on the farm, the 1st experimental group MR+120 g/head CMVFA according to the recipe No. 1, the 2nd experimental group MR+120 g/head CMVFA according to the recipe No. 2. In the ration of animals of the control group there was a deficiency of basic macro- and microelements. The use of CMVFA as part of the ration of first-calf heifers during the period of increasing the milk yield had a positive effect on the morphological and biochemical parameters of blood. Studies have shown that the use of CMVFA in the rations of first-calf heifers provided the need for minerals and vitamins, accelerating metabolic processes in the body during the most stressful period of lactation, the period of increasing the milk yield. According to the results of biochemical blood parameters, it is possible to esimate the improvement of protein, carbohydrate and mineral and vitamin nutrition in the first-cakf heifers of the experimental groups during the period of increasing the milk yield, which showed their genetic potential more fully and used nutrients more effectively for milk synthesis.

Determination of honey quality in the context of physico-chemical and microbiological data in Bosnia and Herzegovina

The aim of this study was to examine the correlation of the obtained results and the overall quality of honey by testing some physico-chemical and microbiological parameters of honey quality. The quality of honey is determined by it’s organoleptic, biological, physicochemical and microbiological properties. The purpose of this study was to evaluate the relationship between physico-chemical properties and microbiological properties and for the purpose of determining honey quality. Samples were submitted by honey producers in Bosnia and Herzegovina (B&H) in 2018. A total of 14 samples of various categories of honey from different geographical areas of B&H were taken for testing. Microbiological analysis was performed for recommended microorganisms: aerobic mesophilic bacteria, bacteria from the family Enterobacteriaceae, sulfite-reducing clostridia and yeasts and molds from the guidelines for microbiological criteria for food in B&H (FSA B&H 2013), which is adapted to EU regulations. Of the total number of samples examined, all complied with the regulations. In 50% of the examined honeys, the presence of predominant microorganisms within the permissible deviation was recorded. The presence of yeasts and molds was found in 35% of honey samples at a concentration of 10 to 100 cfu/g, while the presence of aerobic mesophilic bacteria was recorded in 15% of the sample over a concentration of 100 cfu/g and in them 15% at a concentration of 10 to 100 cfu/g, Enterobacteriaceae and sulfito-reducing clostridia were not isolated and counted. From the physico-chemical parameters, the following were examined: the content of reducing sugars, sucrose and total sugars, electrical conductivity, the content of mineral substances, the content of free acids and the content of moisture (dry matter). All physico-chemical parameters are in accordance with the required quality of the Rulebook on honey quality (Official Gazette of B&H, 37/09). Given the very diverse complexity of honey composition, it is very difficult to say the actual source of microbiological activity of the honey samples tested in this study. Considering that the parameters of possible antimicrobial activity have not been examined and considering the obtained results, it is not possible to say with certainty whether and which of the tested physicochemical parameters affects the total microbiological activity of honey. The microbiological presence in the samples indicates the necessity of production, handling and storage of honey, according to the rules of good hygienic practice.

The influence of red algae ahnfeltia tobuchiensis on the growth and development of cress salad under protected ground

In the modern world, special attention is paid to the rational use of natural resources and the provision of the population with safe food for health. In this connection, the study of the effectiveness of algae-based fertilizers is a relevant and promising direction, as it allows to reduce chemical pressure on agrobiocenoses. This article presents the results of a study on the effect of fertilization from the red alga Ahnfeltia tobuchiensis on the germination and growth rate of watercress Zabava variety in protected ground conditions. When making anfeltia, it was found that the effectiveness of its use as a fertilizer significantly depends on the size of its particles. The weight of the harvested watercress crop was on average 87% higher compared to the control when using fertilizer with a particle size of 1-5 mm. The rate of development of watercress when using anfelcia with a particle size of 0.25-1.0 mm was at the control level, and the yield weight was 44.5% more than in the control. The minimum crop weight was observed when using fertilizer with a particle size of more than 5 mm. When anfelcia is added as a fertilizer to the soil in the watercress samples, an increase in the content of mineral substances in general and individual elements (potassium, calcium, sodium, manganese, etc.) is noted.

Enriched plum filling for the confectionery

The useful nutritional value of plum is related to the most quantity of vitamins like Vitamin A - beta carotene, Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K; and minerals: Ca, Fe, Mg, Mn, Ph, K, Na and other. Plum is available in the receipts of various confectioneries: sweets, caramels, creams, jellies, cookies and others. The objective of the presented study was to develop a new of natural origin with antioxidants capacity - plum filling for the confectionery. Sensory assessment of the researched samples was provided by “JustAbout-Right-Test” questionnaire for the following main characteristics: taste, colour, odour, texture or consistence and acceptance of the product. Organoleptic and physicochemical characteristics were analyzed in accordance with the GOST 32741-2014 (Interstate standard) requirements. The content of mineral substances was determined by the method of Mass-spectrometry with inductively coupled plasma (ICP-MS) and using a Scanning Electron Microscope (SEM). As a result of the «Just-About-Right-Test» most of the respondents selected a plum filling sample with gelatin and lemon. This statement was confirmed by organoleptic and physicochemical characteristics. The mass-spectrometry database verified availability of essential macro- and microelements: sodium, magnesium, phosphorus, sulphur, potassium, calcium, iron and other. The proposed plum filling has wide range applications, as inside and outside for the covering of confectionery, thereby organoleptic properties and nutritional value of final product could be enriched.

Positive Effect Of Mineral Nutrition On The Quantity Of Vitamins And Chemical Content Of Stevia (Stevia Rebaudiana Bertoni)

In recent years, all over the world, special attention is paid to plants with sweet taste, but not having a negative effect on human health. In developed countries, 6-7% of stevia side is obtained from stevia leaves, which have a sweet honey taste. Which are widely used in confectionery farms. Stevia extracts are over 300 times sweeter than sugar. Also, in the composition in the leaves of stevia contains vitamin C, B1, B2, PP, which is very important for human health. In the experiment, comparatively high indicators for the content of vitamin "B2" 36.0 mg / 100g were noted when using mineral fertilizers in N50 P175 K50. In agriculture, improving and maintaining the quality of products is one of the main tasks. In this regard, all field trials require the study of product quality. In Stevia, the quality of the food depends to a certain extent on the chemical composition of the plants. That is, the content of mineral substances and vitamins in the plant. It has been established that the use of mineral fertilizers increases the content of phosphorus, iron, calcium and other mineral substances. In the experiment, comparatively low values for the iron content of 4.9 mg / 100 g were observed in the control variant without the use of mineral fertilizers. In the variants of the applied mineral fertilizers, the iron content in stevia was 5.1-6.0 mg / 100 g. The highest iron content in the stevia composition, 6.0 mg / 100 g, was noted in the variant with the use of mineral fertilizers at the rate of N50 P175 K50 kg / ha.

USE OF PERSPECTIVE VARIETIES OF BLACK CURRANT IN THE FORMATION OF PRODUCTS OF MEDICINAL AND PREVENTIVE PURPOSE

Researches of chemical indicators of quality of black currant berries growing in the South of Russia are carried out. The dependences of the accumulation of soluble dry substances; acids, which are represented by citric, Apple and amber; vitamins C and P, taking into account varietal characteristics. Black currant occupies a leading place among berry crops on the content of biologically active substances. Some varieties are able to meet the daily need for vitamins C and P (more than 100 mg/100 g): grace, Nara, Black pearls, Black veil. High content of mineral substances is noted in the varieties Grazia, Nara, Black veil. Of all the ash elements, the largest proportion is potassium, then calcium, magnesium, sodium, the level of which is almost 2 times higher than their number in other berry crops. The problem-oriented approach is applied, which allows to solve the problems of meeting the medical and biological requirements and compliance with the basic technological principles of production of therapeutic and prophylactic products. Models of compounding compositions for choosing the optimal ingredient composition of canned food are made. The necessary amount of fruit ingredients that provide a certain biological value has been established. New types of food products have been developed: jam «Currant-cherry plum» from fruit and berry raw materials optimally balanced in ingredient composition, therapeutic and preventive purposes; confiture «Currant-strawberry», which is a source of vitamins (C, P), polyphenols, pectin substances, macro-and microelements, in a complex providing an increase in the protective reactions of the human body and 50 % or more satisfying its daily need.

Mixed rye-wheat bread «Znatny»: nutritional value

In order to expand the range of bakery products for healthy nutrition, documentation on mixed rye-wheat bread «Znatny» with increased biological and nutritional value was developed in 2019. The content of nutrients, the degree of satisfying human need in deficient substances, and product energy value were calculated on the basis of information provided by reference books. Adding the extract of flax and other oil-bearing seeds into the dough while mixing resulted in improvement of rheological properties of the dough and organoleptic parame ters of the bread. Functional characteristics of mixed ryewheat bread “ Znatny” are evaluated according to the content of medium rye flour, light wheat flour, sunflower oil, flax seeds, sesame seeds, and sunseed kernels that enrich the product with a lot of macro- and micronutrients necessary for human body, such as food fibers, mineral substances, vitamins, polyunsaturated fatty acids (PUFA). Due to oil-bearing seeds and sunflower oil on the list of the ingredients mixed rye-wheat bread “Znatny” is characterized by a higher content of PUFA (2.6g), which are necessary, first of all, for proper functioning of the human body. Mixed rye-wheat bread “ Znatny” exceeds the production analog mixed rye-wheat bread “ Zdorovje” in the content of vitamins E, B1 and B2 by 31.8, 13.8 и 11.1 %, respectively; in the content of food fibers (7,0 г/100 г) by 4.5%. The content of mineral substances (К, Са, Мg, Fе) in mixed rye-wheat bread “ Znatny” compared to the production analog is higher by 3.9, 63.4, 22.6, 4.0 %, respectively. In 100 g of mixed rye-wheat bread "Znatny" there are 23.6 % of average daily physiological human need in polyunsaturated fatty acids, 23.3% of food fibers, 16.2% of magnesium, 18.9% of Iron, 29% of Vitamin E, 22% of Vitamin B1

Содержание некоторых минеральных веществ и микроэлементов в продуктах из амарантовой и гречневой муки для детей с непереносимостью глютена

The objective. The purpose of this work was to determine the content of macro- and microelements in buckwheat and amaranth flour, as well as products (pancakes) obtained from flour mixtures of these cultures. Materials and methods. The content of minerals (Ca, Mg, K, Na, Fe, Cu, Zn, Mn, Se, Co, Pb, Ni, Mo) in buckwheat and amaranth flour, as well as products obtained from flour mixtures of these cultures, was studied. To determine the mineral content in the samples, the method of atomic absorption spectroscopy. Results. As a result of the conducted research, experimental material was obtained on the content of macro-and microelements in gluten-free products. A significant part of the minerals of the flour samples under consideration is potassium – 371 mg/100 g for amaranth flour and 405 mg/100 g for buckwheat flour. High magnesium content was found in buckwheat flour 239.9 mg/100 g and 202.5 mg/100 g in amaranth flour. Low calcium content was observed in both samples: 69.0 mg/kg in amaranth and 62.0 mg/kg in buckwheat flour. Amaranth flour is superior to buckwheat flour in the content of trace elements such as copper (319 mcg/100 g), zinc (2495 mcg/100 g) and selenium (515.4 mcg/100 g). Buckwheat flour contains more potassium (405.9 mg/100 g), magnesium (239.9 mg/100 g), and copper (334 mcg/100 g) than amaranth flour. The data obtained show that amaranth and buckwheat flour can be classified as good sources of selenium with a content of 515.4 mcg/100 g and 404.0 mcg/100 g, respectively. The content of mineral substances in pancakes made from mixtures of amaranth flour and native buckwheat flour decreased within 3–23% of their content in the original flour. The calculation of the recommended daily requirement showed that the use of a portion of pancakes (45g) by school-age children will meet their daily needs on average: in magnesium by 35.3%, in potassium by 9.5%, in iron by 26.4%, copper by 19.6%, and selenium by 27.7%. Conclusion. Research has shown that amaranth flour and non-steamed buckwheat flour are rich in potassium, magnesium, iron, copper and selenium. The samples under consideration exceed rice and corn in the content of all the microelements under consideration, with the exception of sodium. Keywords: amaranth, balanced diet, children of preschool and school age, celiac disease, gluten-free products, grain-based products for baby food

Исследование минерального и аминокислотного состава пророщенного и консервированного зерна пшеницы

Introduction. Grain germination can improve the nutritional value and functional properties of grain. The research featured the effect of technological processing on the quality of the finished product as in the case of natural, germinated, and canned wheat grains. A set of experiments was conducted to define the mineral substances and amino acid composition as factors that affect the chemical composition of a product during its production.
 Study objects and methods. The research featured soft wheat grain, germinated wheat grain, and canned germinated wheat grain. The latter consisted of 55% of pre-treated germinated wheat grain and 45% of filling, which contained 4.5% of sugar and 3.5% of salt. The content of mineral substances was determined by atomic-emission spectrometry with inductively coupled plasma using an atomicemission spectrometer Optima 2100 DV (USA). The amino acid composition was determined using a liquid chromatograph Agilent 1200 (USA).
 Results and discussion. 100 grams of canned germinated grain contained about 15% of daily manganese, 12% of chromium (III), 8.4% of copper, and 8.3% of zinc. Canned germinated wheat demonstrated a high biological protein value and contained 20.6% of essential amino acids. As for amino acids, canned germinated wheat grains had a high content of proline (958.4 mg/100 g) and glutamic acid (2456.4 mg/100 g). The characteristics of the nutritional value of canned protein from germinated wheat grains included amino acid rate, amino acid feedstock difference coefficient (AAFDC), and potential biological value (PBV). The proteins of canned germinated wheat appeared inferior in their amino acid composition and contained insufficient amounts of lysine and threonine. The coefficient of differences in amino acid scores was 71.9%, while the potential biological value of the protein was 28.1%.
 Conclusion. Germinated grains have a certain set of minerals and amino acids in their composition. Therefore, they can be used to develop canned foods or dishes for public catering industry. The effect of technological processing on the mineral composition of the finished product resulted in the loss of mineral substances from 45 to 85%. Moreover, germinated wheat should be combined with products that are rich in lysine and threonine.