High Consumer Properties Research Articles

3D aerosol printing as method to obtain low-temperature ceramic layers of printed circuit boards

A method for the synthesis of the polyaluminosilicates (PAS) with the macromolecules of dendrimer morphology has been developed. A quantum-chemical assessment of thermodynamically possible mechanisms to develop the populations of short-chain aluminosilicates (nuclei of dendrimer macromolecules) has been carried out followed by the domains generation from the dendrimer assemblies capable to contain up to 80 % wt of the dispersed filler particles into their interdomain spaces by means of the GAUSSIAN B3LYP/6-31G (d) software package. A quantitative calculation of the parameters determining the composition of PAS macromolecules and the size of the dendrimer assemblies has been carried out. A method for the synthesis of monomeric precursor-powder has been developed. A new low-temperature ceramic composite material for 3D aerosol printing has been developed on the basis of the PAS and highly dispersed precursor-powder. The processes of 3D aerosol printing of the PAS filled with monomeric precursor-powder have been researched. An optimal method for aerosol generation has been chosen that does not affect the PAS supramolecular structure. The ceramic dielectric layers with high consumer properties have been obtained by means of 3D aerosol printing.

Industrial characteristics and consumer properties of Chaenomeles Lindl. fruits

The comparative analysis of the fruit and seed capacity of Chaenomeles Lindl., grew in the botanical garden of the Oles Honchar Dnipro National University, was carried out. It is shown that all studied taxa undergo a complete vegetation cycle. According to our observations, the duration of the growing season is as follows: the smallest in Chaenomeles japonica, the longest in C. × superba and C. maulei, the longest in C. speciosa, C. cathayensis and C. californica. Seed length in Chaenomeles plants ranged from 4.2 ± 0.10 mm (C. japonica var. maulei) to 8.5 ± 0.25 mm (C. сathayensis). Seed widths varied from 4.1 ± 0.32 mm (C. cathayensis) to 11.1 ± 0.10 mm (C. japonica var. maulei). According to the results obtained, the average number of seeds in one fruit of different Chaenomeles species differed, decreasing in the following order: C. cathayensis, C. speciosa > C. × californica > C. × superba > C. japonica > C. japonica var. maulei. Most of the Chaenomeles genus representatives were found to be in a good condition: C. japonica var. maulei vitality was estimated at 7 balls, C. japonica and C. × superba – 6 balls. This index is slightly lower for C. speciosa, C. × californica and C. cathayensis as 5 and 4 balls, respectively. It should be noted that the highest vitality was shown by C. japonica var. maulei, which was introduced in the Botanical Garden of DNU in 1955. In research, considerable attention has been paid to the antioxidant system, which is a powerful mechanism preventing the development of avalanche-free and radical peroxide reactions in living organisms. The antioxidant capacity of Chaenomeles fruits, determined in the range from 565.8 ± 15.7 (C. speciosa) to 1121.7 ± 27.5 (C. cathayensis) mg UAE / 100 g DW, can be considered quite high. The overall antioxidant capacity was highest for C. cathayensis fruits (1121.7 ± 27.5 mg AE / 100 g DW), which exceeded the indexes of other species by 1.2–2.0 times. The presence of antioxidants in raw materials and finished products provides for the prevention of their deterioration, reduction of losses, increase the shelf life and release of high quality products, retaining for a long time the characteristic features inherent in fresh, complete products. High taste qualities are characteristic of C. speciosa and C. × californica. Considering the large assortment of Chaenomeles, representatives differing in their biological, physiological and nutritional properties, we consider it promising to introduce their use in the food industry to obtain functional products with high consumer properties, namely, high content of antioxidants, catering for a variety of dishes or for exotic flavors, as well for direct consumption by the population of useful fruits with different flavors.

New biocomplex for nutrient-metabolic support of bone tissue

In the conditions of digitalization of agriculture and food industry, a prescription composition and innovative technology of a specialized product formulated as a biologically active additive have been developed to normalize metabolic processes in case of damage to the musculoskeletal system. Specialized product obtained by innovative tableting technology, which provides high consumer properties and preservation of prescription components. Innovative technological solutions allow us to divide prescription ingredients taking into account their chemical and pharmacological incompatibility, to deliver them to different parts of the gastrointestinal tract consistently at a given speed. It should be noted that glucosamine sulfate, which is part of the vitamin-mineral complex, is combined with macro and microelements: calcium hydroxyapatite, magnesium oxide, zinc oxide, D3 vitamin, manganese sulfate, which are characterized by unidirectional functional properties with respect to the correction and normalization of metabolic processes during damage motor apparatus. The effectiveness of the vitamin-mineral complex is confirmed by clinical trials by including it in the complex treatment of children with fractures of the long tubular bones, one capsule twice a day (children 3-7 years old) and one capsule three times a day (8-14 years). It was concluded that the appointment of a vitamin-mineral complex had a beneficial effect on the metabolism of bone remodelling, the rehabilitation period and, in general, the quality of life of sick children. New developments in the field of formulations and technologies were tested in terms of production at the enterprises of the Art Life company (Tomsk), certified according to the requirements of international standards 9001.22000 and GMP rules, ensuring competitiveness and stability of quality characteristics.

Обоснование использования пектина в технологии кетчупа

Улучшение пищевого рациона населения обеспечивается повышением биологической ценности пищевых продуктов регулярного потребления. К этой группе продуктов относятся соусы – кетчупы. Несложная технология производства и пластичный рецептурный состав кетчупов дают возможность создания новых рецептурных композиций с включением биологически активных веществ, пищевых волокон и других необходимых человеку ингредиентов. На сегодняшний день ассортимент кетчупов промышленной выработки, содержащих в своём составе очищенный пектин в качестве структурообразователя, ограничен. В основном в составе кетчупов и других соусов используются пищевые волокна, в частности цитрусовые. Наличие у пектина функциональных свойств и физиологической активности позволяет рассматривать его как эффективное средство повышения качества и биологической ценности кетчупов. Целью работы было научное обоснование использования разных видов пектина в производстве кетчупов, создание рецептуры кетчупа на основе пектинового структурообразователя. Работа выполнена в ФГБОУ ВО «Московский государстенный университет пищевых производств». Проведен анализ функциональных и химических характеристик промышленных образцов пектина – яблочного, цитрусового, свекловичного; определены дозировка и способ внесения пектина. Проведена сравнительная оценка эффективности использования в кетчупах традиционных структурообразователей (крахмала и гуаровой камеди) и пектинов, полученных из различных растительных источников. Установлено, что тип структурообразователя существенно влияет на органолептические свойства кетчупа, особенно на его консистенцию. По способности к формированию структуры кетчупа крахмал и гуаровая камедь существенно уступали всем образцам пектина. При использовании крахмала и гуаровой камеди в количестве 0,5% консистенция кетчупов была жидкая, с низкой вязкостью – 8,8-10,8 Па*с. Кетчупы с таким же количеством пектина были более густыми, с вязкостью от 16,6 до 27,3 Па*с. Среди исследованных образцов пектинов наибольшую загущающую способность проявлял свекловичный пектин, наименьшую – пектин цитрусовый. Отмечено, что у кетчупа, содержащего яблочный пектин, был специфический привкус яблочного пюре. В результате работы наиболее гармоничное соотношение органолептических показателей, консистенции и химического состава кетчупа было достигнуто при использовании свекловичного пектина. На основании проведенных исследований разработана рецептура кетчупа с пектиновым структурообразователем, Приготовленный образец кетчупа характеризуется высокими потребительскими свойствами и оздоровительным эффектом.

Cooked Sausages Properties Produced Using High Pressure

Topicality. The article is devoted to the study of consumer properties of cooked sausages (CS) produced using high pressure (HP) without its heat treatment, which provides high consumer properties with long periods of their storage.Purpose and methods. The purpose of the article is to study the properties of CS which is made using HP as a scientific substantiation of VC technology using HP without thermal processing. The samples were treated with pressures from 400 to 900 MPa at an interval of 100 MPa at an initial temperature of 20 ±20°C with a processing time of 55 minutes.Results. In the processing of sausage minced meat, without heat treatment, the residual amount of acid phosphatase reaches its threshold – the readiness of the product (6 mg of phenol per100 g of product) at a pressure of 700 MPa. Culinary readiness of CS when processing them is achieved only at a pressure of 850 MPa. The comparative analysis of the in vitro digestion of proteins in the heat treatment and treatment samples showed that the in vitro digestion of proteins in samples treated with pressure was more favorable; after 6 hours, the in vitro digestibility of the proteins in the samples treated with the pressure is 90 %, and the heat-treated samples – 80 %. Processing CS HP instead of heat treatment (cooking) does not lead to deterioration of their amino acid composition; there is a more favorable meaning of the imbalance of the amino acid composition of the product. WT treatment improves the structure of sausage, increases its uniformity in both the size of particles and the density of the loop. The analysis of absorption spectra of investigated samples of CS showed that the processing of sausage minced meat at a pressure of 850 MPa at a temperature of 20 ± 0,5°С and a processing time of 55 minutes allows obtaining the finished product without its heat treatment.Conclusions and discussion. Profilograms of quality of CS have showed that improvement of the process of their production (replacement of the technological stage of cooking in the thermocouple, on the treatment of HP) not only increases the shelf life of sausages from 3 to 10 days and improves their technological and structural and mechanical properties, but also improves their organoleptic properties (appearance, consistency, color, smell, taste). The scientific novelty of the obtained results consists in the scientific substantiation of the expediency of introducing the technology of CS with the use of HP. The practical value of the obtained results is to achieve the technological parameters of the process of cultivation CS HP.

Determining the rational modes for low-temperature storage and for obtaining products of Japanese Quince processing with high consumer properties

The article reports a comprehensive study into the rational modes for low- temperature storage and for obtaining the products of Japanese Quince processing with high consumer indicators by examining the kinetics of freezing and by investigating microbiological indicators of samples. The study of behavior of a representative part of Japanese Quince in the process of low temperature storage was conducted. It was found that an increase in the weight of the liquid part and a decrease in the weight of the solid part are observed at an increase in the number of cycles of freezing and centrifuging. The cryoscopic study of the product of Japanese quince processing with the use of a low-temperature calorimeter was carried out, which made it possible to regulate the temperature and the freezing rate and to record continuously the temperature of the samples. It was established that the content of the frozen moisture increases from 84.8 % to 87.0 % for the liquid part and from 63.7 % to 64.9 % for the solid part. The first and the second ranges of crystallization temperature and the temperature of melting of frozen moisture in the products of Japanese quince processing were determined quantitatively. It was noted that freezing at temperature of minus 20±2 °С contributes to complete conservation of products. The research into the changes of microbiological indicators of quality and safety of the products of Japanese Quince processing within 270 days of storage at the temperature of −18±2 °С was performed. It was found that the amount of MAFAM, yeast and mold did not exceed the requirements of DSTU 6029:2008 «Semi-finished frozen fruit and berry (crushed and puree-like) products». The obtained data indicate the consumer safety of these products during the whole storage period. The data obtained make it possible to determine reasonably the optimal modes of low-temperature storage of processed products of Japanese Quince and get certain effects from their introduction in production. This will offer an opportunity to expand the range of frozen products based on domestic raw materials.

The analysis of the components in modern shampoos for children with the aim of further development of domestic products

Proper care that is adequate to the condition of the newborn’s skin and hair is the necessary condition for maintain­ing health, preventing possible allergic manifestations and various diseases. The main components of a daily skin care are bathing, face, eyes, nose and ears care, etc. At the same time, parents often independently choose, dose and use cosmetic and hygienic, therapeutic and prophylactic products of cleansing action, fully relying on promotional offers, recommendations of their acquaintances. In addition, most often the choice of drugs is influenced by the personal preferences or parents’ tastes, financial ability and general culture. Therefore, the composition of cosmetic preparations for the baby skin and hair should be particularly safe and balanced.Аim. To conduct the analysis of modern products for the baby skin and hair care of various dosage forms, categories and segments, price ranking for the latest trends when selecting active surfactants with a mild action, conditions for their administration, development of foaming bases and creation of hygienic, therapeutic and preventing drugs.Materials and methods. The study of the range of drugs formed within five years by the products of the foaming action of the baby-segment (from birth 0+). Modern competitive tendencies was determined by monitoring this segment of products in the form of shampoos, shampoo-foams, shampoo-gels, a wide range of cost from 25-00 UAH to 650-00 UAH presented by different manufacturers that were in demand with consumers from Ukraine, countries of the European Union and CIS.Results. The analysis of the composition of foaming agents in the baby-segment (from the birth of 0+) shows that when selecting the basic substances – detergents the advantage is given to substances with a low threshold of the irritant action, such as Disodium Laureth Sulfosuccinate, Sodium Lauroyl Sarcosinate, Sodium Lauroyl Glutamate, Ammonium, Laureth Sulfate and others. However, these surfactants are not able to independently fully provide high functional and consumer properties of the final product (foaming ability, foam number, pH, viscosity), while having the necessary dermatological characteristics.Conclusions. The data obtained indicate that it is important to search for new and promising substances in order to create safe, hypoallergenic foaming bases for baby cosmetics. There is a need for research to determine the conditions for the introduction of the priority primary and secondary surfactants.

NEW ASPECTS OF USING MILLET GRAIN IN BREAD MANUFACTURING

The article proves how practical it is to use whole-milled millet grain to improve the quality of bakery products. Samples of bread with the addition of different amounts of milled millet grain before and after microwave treatment have been evaluated by sensory (surface, shape, and colour of bread, porosity, structure and colour of the crumb) and physico-chemical parameters. To determine the organoleptic evaluation of bread samples with the addition of 5%, 10%, and 15% whole-milled millet grain before and after microwave treatment, a scoring scale and the profiling method were used. According to the results of the research, the advantages of introducing milled millet grain into wheat flour has been substantiated, and it has been shown that adding it to the formulation of 5–15% improves the organoleptic characteristics of the bread, namely, giving it a harmonious taste and aroma, an attractive colour, a pronounced smell, and a porous structure, comparatively with standard bread made from wheat flour. The best characteristics were observed after whole-milled millet grain that had undergone microwave treatment was added to the flour. When 15% of whole-milled millet grain is added to wheat flour after microwave treatment, there is a slight decrease in the porosity of the bread. So, the introduction of more than 15% of whole-milled millet into the formulation is considered inappropriate. It has been found that the physical-chemical parameters of bread (humidity, acidity, porosity, mass fraction of sugar and fat), when adding whole-milled millet in the amount of 5–15% before and after microwave treatment, practically do not change. The introduction of 5–15% of whole-milled millet grain into the composition of bread recipes allows you to obtain high quality bread, of high nutritional and biological value, which can be recommended for consumption by all social groups, including children, adolescents, and elderly people. These studies can be used in the future in developing a technology of obtaining bakery products of functional purpose with high consumer properties.

The estimation of effects of food crioprotectors on quality indicators of semi-fragrances

A prerequisite for the preservation of quality indices of truncated semi-finished products after defrosting is compliance with the recommended conditions of refrigeration. However, it is not always possible to maintain high consumer properties of frozen semi-finished products, as the degree of destructive influence of low minus temperatures on muscle fibers of meat raw materials also depends on its quality. In world practice, the issue of the use of physico-chemical methods of treating biotechnological objects is often discussed with the use of substances of cryoprotective action. In order to stabilize the functional and technological properties of low-grade meat raw material and protect frozen brooded semifinished products from the negative influence of physico-chemical factors, protein-hydrocarbon compositions of cryoprotective action were developed. According to the results of the research, the use of Vepro 75 PSC, sodium caseinate and vegetable fiber (wheat, flax, plantain) as part of semi-finished products helps to obtain high quality products with stable consumer properties. Stabilizing effect of protein-polysaccharide mixtures ... in the model samples, the cutlet manifests itself in improving their consistency, increasing juicing and other quality indicators. The most effective composition of the complex cryoprotective protein-polysaccharide mixture containing the blood plasma protein, sodium caseinate, plantain fiber and flaxseed was determined in equal proportions. It was established that the use of developed cryoprotective complex mixtures in the model of meat minced meat systems in the amount of 2% reduces the cryoscopic temperature by 2.09–2.81 ºС, reduces the mass fraction of frozen moisture by 0.9% and increases the moisture content capable of 9.7–15.3%, in comparison with the control sample, which positively affects the quality indices of finished products. According to the results of the conducted research, it was found that the use of protein-carbohydrate compositions in the half-finished semifinished products can preserve the dense structure and succulence of the semi-finished products after 30 days of storage in the frozen state. It is confirmed that the mechanism of cryoprotective action of the developed protein-polysaccharide compositions is associated with a decrease in water activity, the formation of an amorphous structure within the product and a decrease in the number of crystallization centers.

Specific features of long-term domestication of australian crayfish Cherax quadricarinatus in conditions of the western part of Russian Federation

Natural populations of crayfish are in depression in Russia and local species are not cultivated. In this situation, experimental cultivation of allochtonous australian crayfish Cherax quadricarinatus is conducted. This species is distinguished by high reproductive abilities and good consumer properties. It has domesticated in Russia spontaneously and produced 9–10 generations in Astrakhan Region. Certain natural selection in the process of domestication provides adaptive ability of this species to local environments and its capabil­ity to reproduce a viable progeny, so there is no doubts in good prospects of its cultivation in industrial conditions.

LUBRICANTS FOR THE MANUFACTURE OF SAND-SMOOTHED RODS BY HYDRAULIC TOOLING

The article presents the results of research on the development of the lubricant composition for the production of sand-resin rods over a heated tooling with high technological and consumer properties. It has been established that the conditional viscosity of the developed lubricant compositions decreases when oleic acid is added to the polymethylsiloxane liquid in an amount of 5 to 25% from 10 to 8 s, and the density of lubricants is reduced from 908 to 882 kg/m3. It has been established that when oleic acid is added to the base in an amount of 15%, the sedimentation stability of the lubricant is increased by more than 30 times. It is shown that the developed lubricant composition has the best lubrication characteristics at the following component ratio: base (polymethylsiloxane liquid PMS 300) – 15%, additive (oleic acid) – 15%, surfactant – 3,0%, water – the rest. The results of the research can be used by the process engineers when choosing the composition of the lubricant for making rods by the heated tooling.

Desserts with a high nutritional value in the industry employees nutrition

In the article there are considered questions of the sweet foods with a high nutritional value development. Evaluation of the organoleptic and physical-chemical properties of model jelly samples with jost and spirulina showed that the proposed formula and technology gives a product with high consumer properties. There is a theoretically substantiated expediency of a jost and spirulina jelly implementation in such restaurant enterprises as dining rooms in the industrial plants. Using the jost and spirulina nutritional supplements can expand the range of the preventive nutrition foods.

ИСПОЛЬЗОВАНИЕ ЧАЙНЫХ НАПИТКОВ АНТИОКСИДАНТНОЙ НАПРАВЛЕННОСТИ ДЛЯ ПРЕДУПРЕЖДЕНИЯ РАЗВИТИЯ СТРЕССОВЫХ РЕАКЦИЙ

The article is devoted to the proof of preventing the development of stress reactions due to consumption of antioxidant tea beverages, on the basis of experimental research of the intensity of lipid peroxidation in three groups of albino male rats of Wistar line weighing 180–200 g. Components of tea drinks were selected as per their pharmacological action, contributing to prevention of oxidative stress, as well as having a tonic (multivitamin) effect and high consumer properties. Ingredients for the formulation of tea drinks were selected using methods of linear programming, including functional orientation matrix. Intensity index of lipid peroxidation indicates the presence of inhibitory effects of tea drinks medicinal-technical raw materials on the processes of lipid peroxidation. It was revealed that the amount of MDA in the blood plasma of rats increased by 27.8 % as compared to the control group. The content of diethenoid-conjugates products of peroxidation in blood plasma of rats of the second group was 46.9 % higher when compared to the intact group of animals. Thus, introduction of antioxidants in the organisms of rats in the form of tea stabilizes the free-radicals oxidation of lipids during adaptation to stress. Stabilization of the processes of peroxidation can be explained by the chemical composition of the tea beverage: flavonoids (miqueliana, quercetin, kaempferol-3-O-glucuronide, afcelin, luteolin-7-glycoside, rutin, quercetin), organic acids, vitamin C; trace elements: selenium, zinc, iron. Flavonoids enhance the activity oxireductases and anti-peroxide enzymes. Trace elements – zinc, copper, iron are part of antioxidant enzymes.

Exploring the processes of cryomechanodestruction and mechanochemistry when devising nano-technologies for the frozen carotenoid plant supplements

The influence of cryomechanodestruction is examined on the activation and destruction of heteropolysaccharides – protein nano complexes with carotene and other low-molecular BAS, such as L-ascorbic acid, phenolic compounds, which are in vegetable raw materials are in the non-active bound form, when developing the nanotechnologies of plant supplements, in particular, frozen nanopuree from carrot, sweet pepper, pumpkin, tomato, apricot, buckthorn. We discovered regularities and mechanisms of comprehensive effect of deep processing the carotene-containing vegetable raw materials, freezing and cryomechanodestruction for the preservation and extraction of carotenoids, bound in nano complexes with biopolymers, into free and hydrophilic forms. It was found that in the development of nanotechnologies for cryopuree, there occurs the extraction of b-carotene into free form, by 3...3.5 times larger than in the original raw materials. The benefits of the research include the fact that, as a result of using comprehensive effect of cryotreatment of raw materials and cryomechanodestruction, the nano complexes of biopolymers with low-molecular substances, such as β-carotene, L-ascorbic acid, low-molecular phenolic compounds, are destroyed and there occurs their transformation from hidden, bound form into the free soluble easily digestible form – the nanoform. This makes it possible to reveal the biopotential of plant cell, tissue more effectively and extract from them the hidden forms of biologically active substances with fundamentally new chemical composition and high consumer properties, which might be used when creating health improving food products.

Improving the Controlled Cooling after Wire Rod Rolling in the Finishing Block of Stands

The thermal regime of rolling in the finishing block of stands and the cooling path after rolling largely determines the mechanical properties of the wire rod. One of the main challenges that must be addressed in the cooling design phase is reduction of temperature non-uniformity over the cross section of a wire rod. The use of adjustable cooling allows getting closer in finishing rolling mill to the regimes of the controlled rolling, thermo mechanical processing and two-phase rolling, which greatly extend the capabilities of the mill in the obtaining of high consumer properties of products. The paper presents the theory and experimental analysis of controlled cooling after rolling in the finishing rolling mill, with the aim to rise temperature heterogeneity over the cross section of the wire rod.

Creating technology of drinks with the use of walnuts

The article substantiates the role of nutrition in human life. We consider the expediency of a rarely used plant material in technology of drinks – Jerusalem artichoke, cherry plum and walnut. The article substantiates the choice and physical and chemical studies of raw materials have been made. Component compatibility of Jerusalem artichoke, cherry plum, strawberry and walnut extracts has been confirmed. On the basis of the physical and chemical and organoleptic parameters rational content of nut additive in the composition of the drink has been specified: on the sugar basis - 3%, on alcohol - 1.8%. Compounding ratio of food components has been found: puree of Jerusalem artichoke, cherry plum and / or strawberry syrup and walnut extract on the sugar or alcohol basis. The choice of herbal compositions is justified by the fact that the high acidity of cherry plum and well expressed strawberry flavor will allow to achieve a pleasant taste and aroma of the finished product by diluting weakly acidic puree of artichoke. Physical and chemical and organoleptic properties of the experimental drinks have been studied. It is proved that the use extracts of walnut of milky ripeness in technology of the fruit and vegetable drinks can increase their biological value by substances-antioxidants such as ascorbic acid and phenolic pectin’s. Organoleptic study confirmed the high consumer properties of the finished product. Drinks made according to the worked out technology can be recommended for the daily diet of people who lead a healthy lifestyle. Further studies are promising in the sphere of expanding the range of beverages for recreational purposes with the use of walnut

Development of aerated confectionery products of high nutritional value using triticale flour

Pastries are very popular among the Russian population. Pastry are the most promising targets for the enrichment of their function ingredients.. One of the most promising feedstocks for the production of flour confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were studied in particular, triticale flour grade "Ukro" for use in technologies of shortbread-butter cookies with enhanced food value. The first in the history of our country varieties of spring triticale "Ukro" was included in the State Register of selection achievements since 2004. Triticale is characterized by high-protein content. Triticale, protein is higher than in wheat by amino acids lysine and tryptophan, minerals (calcium, potassium, magnesium, iron), B vitamins. It was pointed the choice and ratio of prescription ingredients. Recipe shortbread-butter cookies based on the seeded triticale flour and flour from coarse whole meal grain, grade "Ukro", with high consumer properties was developed. Cake samples prepared on the basis of flour triticale exceed the reference sample of prime grade wheat flour. Biscuits have a high content of complete protein, vitamins, macro - and microelements, dietary fibers, high gustatory qualities. The influence of prescription components on organoleptic and physical-chemical properties of sandy butter cookies was studied. The nutritional and biological value was calculated. It was state the daily needs of the organism in these materials when using 100 g. As a result of the conducted studies proved the feasibility of the use of flour from grain triticale in the production of flour confectionery products of functional purpose.

Development of composition and technology of dairy dessert with carrot fiber

The development of modern traditional technologies of processing of plant raw material leads to a reduction of content in it of fiber. In this regard, it becomes necessary to create a category of products, which are additionally introduced functional ingredients. Conducted researches on studying possibility of using the carrot fiber in the production of dairy products in order to enrich the composition of them dietary fiber. At the initial stage of the study determined the effect of temperature and time of exposure to the swelling capacity of carrot fiber. Based on the organoleptic evaluation of various samples of dairy products with food fibers sour cream with fat mass fraction 20 and 25% is offered as a dairy basis for production of a dessert. The technique of introducing carrot fiber in a product is perfected and its optimal dose equal to 3% is selected. As a flavor filler used cocoa syrup, which is best combined with sour cream base. The research carried out to determine the ratio of cocoa powder and sugar in cocoa syrup, which will allow to obtain a product with a harmonious combination of the studied components. Flavoring fillers are chosen and the rational dose equal to 30% by weight of the product allowing to receive a dessert with high consumer properties is defined. It was found that it is expedient to introduce carrot fiber into the mixture to prepare syrup, because technological parameters of these transactions are almost similar. At the final stage of the study examined the effect of carrot fiber for a period of validity of the developed product. It was found that shelf life of developed product is not reduced compared with the control sample containing no dietary fibers.

Optimization of Blend Composition of Polycomponent Dry Mix for Enriched Soft Ice Cream

The article describes a technique for optimizing recipe formulations of polycomponent dry mix to produce enriched soft ice cream, which allows generating science-based approaches to the selection of the initial components and calculating their percentage. When calculating polycomponent dry mix formulations for the enriched soft ice cream production the following basic principles were considered: a balanced composition of the mix, the maximum biological value, as well as the organoleptic characteristics of the finished product. The main components of the polycomponent dry mix for the enriched soft ice cream production were chosen: skimmed milk powder, quail egg powder and dried vegetable fat. The application of the computer program enables to calculate the optimal composition of the polycomponent mix, amino acid composition of which is as much as possible close to that recommended by FAO/WHO. Maximum biological value is achieved with the following component ratio: skimmed milk powder – 60 ... 61%; quail egg powder – 6 ... 7%; dried vegetable fat – 6 ... 7%. Also, the amount of the dry extract of Fucus Vesiculosus algae (0.3 ± 0.02 %) introduced in the formulation of dry multicomponent mixture was established with regard to the temperature modes of soft ice cream production. The developed polycomponent dry mix provides obtaining enriched soft ice cream with increased food and biological value, high consumer properties and is intended, in particular, for soft ice cream production in the medical and health institutions, sanatoriums, recreation centers, as well as in the regions that are geographically remote from the raw sources.

A technology of biologically valuable smoothies with the use of walnuts

The study suggests the possibility of using walnuts of milky-wax ripeness in the technology of smoothies. We have motivated the81Восточно-Европейский журнал передовых технологий 5/11 ( 77 ) 2015choice and conducted physical and chemical research of raw materials and semi-finished products based on them, as well as proved the compatibility of such ingredients as pumpkin, cherry plums and walnut additives. The organoleptic research proved the rational composition of smoothies: pumpkin fresh/blanched or baked, cherry plums, and walnut additive fresh walnuts/walnut extracts based on spirit or sugar.We have devised a pumpkin-based smoothie technology that uses biologically valuable walnut raw materials and determined that such smoothies have high consumer properties. We have proved the presence of antioxidant substances vitamin C, β-carotene, as well as phenol and pectin substances in the smoothies’ composition. The suggested technology allows obtaining new drinks with more bioactive substances that can be recommended in daily diet for people who practice healthy lifestyle. We view as promising further research in expanding the range of walnut-using beverages for recreational purposes.