Organoleptic Indicators Research Articles

Effect of Vicia villosa protein isolate-based edible coating incorporated with ZnO nanoparticles on the shelf-life of chicken breast meat during cold storage

In this study, Vicia villosa protein isolate (VVPI), with a high and valuable protein source, was used to create an edible coating containing ZnO nanoparticles (ZnO NPs) to investigate the effect of active coating on the quality of chicken breast fillets during refrigerated storage. The results showed a low growth rate in total viable count (TVC) and lactic acid bacteria (LAB) in coated samples. Moreover, as ZnO NPs concentration increased, thiobarbituric acid reactive substances (TBARS) decreased in the coated samples. In addition, the acid value and total volatile basic nitrogen (TVB-N) in the coated samples were significantly lower than the control group. Fourier transform infrared (FTIR) spectrum confirmed the chemical interactions of the coating components. Scanning electron microscopy (SEM) showed a homogeneous layer of coating on the surface of the coated chicken meat. Organoleptic indicators including color, smell, texture and overall acceptability were acceptable in all coated samples. These findings showed that the coating based on protein isolate containing ZnO NPs has a good potential to increase the safety and shelf life of chicken meat.

Anthropogenic influence on the state of Lake Shalkar in Western Kazakhstan

Lakes are natural accumulating systems with slow water exchange, acting as a regulator of river systems. Small lakes, which include water bodies with a surface area of up to 10-50 sq. km, are found everywhere and are actively used for economic and recreational purposes. Lake Shalkar is located in Western Kazakhstan and is the “Pearl of Kazakhstan”, where there are many vacationers in the summer. The summer months are characterized by bright, dry weather. The average air temperature in the territory in July is 23.6°C, the absolute maximum temperature reaches 41-45°C. The article studies the ecological state of Lake Shalkar. Research was carried out on several parameters: the organoleptic and hydrochemical properties of the lake water were studied, as well as the anthropogenic impact on the lake, since the lake, due to its unique properties, has recreational significance. In this regard, field trips to the lake were organized during the summer resort campaign in order to identify the anthropogenic load on the lake. A decrease in water turbidity was observed in summer. According to the data obtained, water does not differ in smell and taste from year to year. On average, organoleptic indicators do not change much; the smell is salty, easily detected, and may be the reason that the water is undrinkable, but suitable for bathing. In Lake Shalkar, the average water temperature was 14.7, the hydrogen index was 6.33, the concentration of oxygen dissolved in the water was 10.16 mg/dm3 BOD5 - 2.82 mg/dm3. Exceedances of the MPC were recorded for substances from the group of main ions (chlorides -6.7 MPC, sulfates -1.2 MPC).

ВЛИЯНИЕ СТРУКТУРООБРАЗУЮЩИХ РЕЦЕПТУРНЫХ ИНГРЕДИЕНТОВ И ПОДСЛАСТИТЕЛЕЙ НА КАЧЕСТВО СУФЛЕ ИЗ ЯБЛОК

This article theoretically and experimentally proves the expediency of replacing apple puree of the trademark with mashed fresh apples in souffle technology, as well as the use of food agar as a stabilizer, and natural honey as a sweetener. According to the results of organoleptic indicators, an improvement in the consistency of the finished product is observed, the souffle structure becomes more dense and porous. The color of the product changes from gray to milky cream, that increases the consumer quality of the products. In terms of physico-chemical and microbiological parameters, the souffle meets the requirements of regulatory and technical documentation and TR CU 021/2011. Due to the natural proteins in natural honey, there is an improvement in the foaming ability of the souffle, and the foam is characterized by a denser and more stable structure. In addition, with the addition of natural honey, the viscosity of the product increases, which indicates its stabilizing properties.

Improvement of drying technology of plums by combination and ultra-high frequency methods

The article presents the developed innovative vacuum-sublimation drying installation and technology for drying fruits and vegetables. Technical instructions and technical and technological parameters have been developed. The purpose of the scientific work is to improve the technology of freeze drying. In this article, based on studying the process of freeze-drying vegetables and analyzing the main parameters of its control, drying equipment has been created. It has been shown that during storage and use of fruits and vegetables, an increase in the level of organoleptic indicators (shape, size, taste, color and smell) has been achieved in comparison with analogues. The value of the research work lies in the fact that a technology for freeze-drying vegetables using ultra-high frequency energy transfer has been developed and a device has been created. The study discussed issues related to compliance with regulations and rules.

THERMOGRAVIMETRIC STUDY OF THE FORMS OF MOISTURE BONDS IN KNEADING FLOUR SEMI-FINISHED PRODUCTS WITH THE ADDITION OF CRICKET FLOUR

Thermal analysis methods, primarily thermogravimetric analysis (TGA), play an important role in the study of phase transitions and degradation of active food components and auxiliary substances during heating or cooling. The most important areas of application of TGA in the food industry include the analysis of patterns of changes in the mass of the studied system during its heating or cooling due to the presence of phase transitions of the first kind and chemical reactions. In this work, a study of the change in mass of biscuit products during heating was carried out. The effect of replacing wheat flour with cricket flour in the amount of 5.0% on the structure of the resulting biscuit product compared to the control was determined. This study showed a change in the distribution of forms of connection of system water with dry substances of the system and, as a result, an expansion of the range of temperatures at which water evaporation from this sample took place. However, with a further increase in the amount of cricket flour in the recipe, which has an increased protein content, an increase in the part of the system water associated with the proteins of this raw material was observed. As a result, the range of temperatures at which water evaporation occurred from biscuit products with cricket flour in the amount of 10.0% and 15.0% decreased. It was noted in the work that the most acceptable functional and technological property of biscuit products is a wider range of forms of connection of system water with dry substances of such food products, since the presence of different forms of connection of water significantly determines the organoleptic indicators of finished products, terms and conditions its storage. The results obtained by the method of thermogravimetric analysis showed that, from the point of view of expanding the spectrum of forms of connection of system water with dry substances of the studied samples, the sample with the replacement of wheat flour with flour from crickets in the3 amount of 5.0% should be considered more acceptable.

Improving the reactor for thickening organic plant-based polycomponent semi-finished products with high degree of readiness

The object of this study is the process of thickening organic polycomponent compositions based on Jerusalem artichoke, apples, pumpkin, cranberry, and dogwood to produce high-level semi-finished products employing the proposed equipment and technological solutions implemented in a unified reactor. Conventional thickening devices have a steam heat supply system, which leads to overheating of certain layers of raw materials and prevents the mobile properties of the apparatus under the conditions of significant execution of organic properties of raw materials. The introduction of apratur-technological solutions could provide the competitive advantage of the reactors by heating the film-like emitting electric heater using a mixing device with a heating surface. Increasing the total area of heat exchange to 1.24 m2 (prototype – 0.98 m2). There is a decrease in specific heat consumption by 20 %, specific metal capacity by 47 %, and the duration of the process by 30 %. We have determined rheological properties in the thickening of the organic polycomponent composition of the paste at a temperature of 55 °C and a shift rate within 3.0…4.5 s-1, effective viscosity is in the range of 22...3.5 Pa·s. In this case, the kinetics of boiling in an improved reactor are by 27 % smaller than that in the basic structure R-P-150m. According to organoleptic indicators, the composition "B" has a pleasant harmonious taste of all components. The results of the studies are relevant for practical implementation in the temperature range from 35 °C to 55 °C. The hardware and technological solutions form the competitiveness of mobile reactors for the thickening of plant semi-finished products under conditions of elimination of the steam component and an increase in the surface of the heat exchange of the mixing device. Providing preference in operating duration with the simultaneous use of Peltier elements to convert secondary heat to the autonomous work of exhaust fans in the motor compartment

Formation of quality indicators of products based on fruits and berries

Fruits and berries are an integral part of a healthy diet. The seasonality of production, short-term preservation in fresh form predetermines the need for their processing in order to provide the population with the necessary nutrients year-round. Common sauces are tomato and mayonnaise sauces. The assortment of fruit sauces is limited, and the traditional technologies of their production do not make it possible to preserve the biologically active substances of vegetable raw materials in them as much as possible and do not always differ in high organoleptic indicators. The established relationship between the quality of the fruit product, its color, nutritional value, and digestibility is directly dependent on polyphenols, which are chemically active and extremely unstable. One of the adopted technological solutions aimed at preserving the polyphenols of cherries and black currants during the development of sauce technology is the use of aromatic plant raw materials widely distributed in Ukraine. Previous studies have suggested that the leaves of black currant, walnut, oregano, elderflower, and chamomile flowers are able to preserve polyphenols from oxidation. Studies have confirmed the assumptions. It was established that the adopted concentrations of additives are optimal and make it possible to preserve cherry and blackcurrant bioflavonoids by 34...82 % more compared to traditional products. According to the organoleptic parameters, the products are advantageously distinguished by their intense color and pleasant aroma, characteristic of the raw materials. The radioprotective properties of cherry and blackcurrant sauces were investigated. Their positive influence on the removal of radionuclides from the body has been proven. Sauces reliably have radioprotective, immunomodulating properties and can be used in therapeutic and preventive and baby nutrition

Some enzymatic properties of lactic acid bacteria isolated from dairy products

This article presents data on the study of physiological and biochemical properties, antagonistic and enzymatic activity of lactic acid bacteria isolated from dairy products.9 types of lactic acid bacteria were studied:Lactobacillus bulgaricus GM – 08, Lactobacillus bulgaricus KZh – 01,Lactobacillus bulgaricus GS – 03, Lactococcus cremoris – 6, Lactococcus cremoris – 17, Lactococcus cremoris – 26, Lactococcus lactis – 1,Lactococcus lactis – 15, Lactococcus lactis – 23. These strains were found to have resistance to 2% and 4%-vertical NaCl concentrations, bile and phenol.In addition, the antagonistic activity of Gram-positive and Gram-negative microorganisms in relation to test cultures of Staphylococcus aureus, Salmonella dublin, Escherichia coli, Bacillus subtilis, Sarcina flava was studied.All studied lactic acid bacteria showed activity in Test cultures with different inhibition zones. The Lactococcus lactis – 23 strains showed high activity for all cultures, with an inhibition zone of 17-25 mm.Further, 5 strains were selected from these strains and their aroma-forming properties, the formation of diacetyl and ammonia from arginine, hemolytic and lecithinase activity were studied.Compositions were compiled from these strains to make yeast.The compatibility of strains of lactic acid bacteria was checked with each strain individually and with the duration of milk clotting according to organoleptic indicators compared to the duration of milk clotting.Thus, the most active clot formation was obtained by the Lactococcus lactis – 23 strainof the selected combinations.

Aspects of conducting a forensic commodity examination of sunflower oil

Vegetable oil production has been growing steadily, driven by increased consumption, including industrial consumption, and by producers developing the production of oils from fruits, nuts and grains. In this regard, there is a need for constant examination of vegetable oils, including the development of new testing methods, finding ways to improve the quality and safety of this product, and preventing the entry of falsified vegetable oil into the Ukrainian market. When conducting an examination of vegetable oils, the following research goals are determined: identification of the type of vegetable oil; methods of falsification and methods of their detection. Assortment falsification in vegetable oils is of the following types: re-grading is widespread, with highly refined vegetable oils being substituted for unrefined and technical oils most often. Also, more valuable types of oils: corn, sunflower can be replaced with low-value (soybean, cottonseed, rapeseed, etc.). Moreover, in a refined form, when specific aromatic and coloring substances have been removed, it is almost impossible to distinguish one oil from another by organoleptic indicators. It is possible to establish the origin of the oil only with physical and chemical parameters, in particular the composition of fatty acids. Quality falsification of vegetable oils can be carried out in the following ways: violation of production technology, violation of recipe composition, violation of purification (refining) technology.
 The article reveals the possibility of conducting a forensic examination of vegetable oil, considers the types of sunflower oil in terms of organoleptic, physicochemical and safety characteristics. The procedure for conducting the examination has also been considered. The article outlines the problems of falsification of vegetable oils, conducting commodity research, identifying commodity properties of vegetable oils, their technological features during forensic examination. Recommendations on quality control of castor oil for participants of foreign economic activity, expert organisations and consumers have been provided.

ORGANOLEPTIC INDICATORS AND TASTE EVALUATION OF BROILER CHICKEN MEAT USING COMPLEXLY ZEOLITE AND MICROWAVE TREATED- FEED, INFECTED WITH MICROTOXINS


 Poultry farming is one of the most profitable branches of animal husbandry, taking a leading role in providing the population with full-fledged dietary food products. The poultry industry faces the challenge of meeting the growing demands of the population for poultry products and increasing production to a level comparable to developed European countries.
 The research purpose is to determine the effect of the complex use of zeolite and microwave-treated feeds, infected with mycotoxins, on the organoleptic indicators of broiler chicken meat and to conduct a taste evaluation of the quality of meat and broth.
 The basis for the realization of livestock production, including poultry production, from the consumer's point of view, depends on the taste qualities of the products, which are determined by tasting. Therefore, we conducted a taste evaluation of the broth and boiled meat prepared from the experimental group of broiler chicken meat.
 When determining the organoleptic indicators of the experimental birds, the transparency and aroma of the meat during cooking were noted. We also observed that fat on the surface of the broth collected in large droplets, and the taste of the broth in all the examined groups corresponded to the characteristics of a high-quality product, without foreign odors.
 The taste and aroma of meat determine the consumer value of the product. Extractive substances extracted from meat by water, which pass into the broth during cooking, play an important role in the evaluation of taste and aromatic properties of meat. They provide specific features of the taste and aroma of meat.
 Based on the data getting from the taste evaluation of broiler chicken meat and broth, it can be concluded that the complex use of zeolite and microwave-treated feed infected with mycotoxins does not have a negative impact on the organoleptic properties of broiler chicken meat.
 

FERMENTATION OF KVASS WORT BY INDUSTRIAL STRAINS OF MICROORGANISMS

We investigated the fermentation of kvass wort using yeast from the brewing industry and ready-made leaven of lactic acid bacteria. The raw materials for making kvass are kvass wort concentrate, sugar syrup, and rosehip extract. The content of dry substances in the initial wort is 3.2 wt. %, and pH = 5.8. Safale HA-18 dry yeast (optimal fermentation temperature is 25–35°C) and complexes of lactic acid bacteria in the form of starters "Kefir", "Yogurt", "Symbiotic", "Bifivit" of different microbiological compositions are used for kvass wort fermentation. We investigated the dynamics of the content of dry substances and the acidity under different fermentation conditions of kvass wort. The normalized value of the content of dry substances in kvass wort was obtained when using the "Bifivit" lactic acid bacteria starter at a temperature of 30°C, and the ratio of yeast, lactic acid bacteria in the starter is 50 % : 50 %. It is explained by the insufficient temperature necessary for the full reproduction of yeast and the impurity part of lactic acid bacteria. With an increase in the fermentation temperature of kvass to 35°C and a simultaneous increase in the proportion of yeast in the suspension, an increase in fermentation activity in all studied samples was observed. According to research, the optimal amount of yeast and lactic acid bacteria in the suspension is 4 wt. %. The optimal ratio of yeast in the mixture is 80 wt. % and lactic acid bacteria is 20 wt. %. According to the conditions of the experiment, norms of the content of dry substances (2.4 wt. %) and increased acidity (by 1.2 ml 0.1 N NaOH/100 ml) were achieved by samples No. 1 and No. 4 during 14–16 hours of fermentation. We suggested blending the prepared kvass with rosehip extract to give the drink additional functional and preventive properties. The blending of kvass with sugar syrup and rosehip extract was carried out to the content of dry substances 4.2 wt. % and a titrated acidity of 3 ml 0.1 N NaOH/100 ml. A comparative tasting evaluation of kvass with rosehip extract is given. Blending has an excellent effect on organoleptic indicators and gives the drink additional functional and preventive properties. The perspective of using industrial strains of microorganisms for the fermentation of kvass wort for small craft breweries is indicated

Enzyme preparations and their role in grain processing

The article presents the enzyme preparations Pentopan 500 BG and FungamylSuper AX by NovoNordisk in the field of application of enzyme preparations in grain processing and containing the enzyme xylanase, enzyme preparations penicilliumcanescens based on xylanase and α-amylase, penicilliumcanescens based on phytase, biobake-721 by Quest and containing cellulase, β-glucanase, a review of scientific papers that consider the types of enzyme preparations of celloviridine g 20x with a complex of xylanase enzymes was provided. When obtaining a finished product from whole grains, two main problems can be identified: improving the organoleptic and physico-chemical properties and improving the microbiological safety of bread. In this regard, in order to improve the safety of grain raw materials during grain processing, it is planned to use enzyme preparations to reduce the content of heavy metals in grain raw materials, increase the biological value of bread quality, improve physical, chemical and organoleptic indicators.

Разработка и оптимизация рецептуры ветчинных изделий

Purpose. Scientifically based selection of plant ingredients for use in the technological process for the production of ham products. Materials and Мethods. Samples of chopped ham products were produced using traditional technology in accordance with GOST 23670-2019 in the experimental workshop of Volgograd State Technical University. The recipe for the experimental sample included plant ingredients: chickpea flour and dried vegetables. All studies were carried out in accordance with generally accepted standards in the food industry, including organoleptic, physical and chemical studies. Results. The advantages of pre-hydrating chickpea flour in a 1:2 ratio have been revealed. The superiority of a sample of mince ham product containing 7% chickpea flour and 3% dried vegetables in terms of organoleptic indicators compared to other samples has been established. The physical and chemical characteristics of the developed product meet the regulatory requirements for products in this category. Conclusion. A technology for the production of ham from turkey meat with regional plant components has been developed and optimized, which will increase the profitability of production by partially replacing meat raw materials.

Разработка варено-копченых колбасных изделий с йодосодержащими компонентами

Purpose. Development and production of boiled-smoked sausages enriched with iodine. Materials and Мethods. The production of experimental boiled-smoked sausage products was carried out in accordance with GOST 55455-2013 using classical technology using crushed seaweed of the Laminaria family in the recipe. The samples were produced on the territory of the experimental workshop of the Sausage Shop “Technolog” (Volga State Technical University, Department of Food Production Technology). The determination of organoleptic and physicochemical parameters was carried out in accordance with generally accepted standards in the food industry on the territory of the VRIMMP (complex analytical laboratory CALab). Results. The main goal of the study was achieved – to obtain a product containing a high content of iodine, the regular use of which will reduce the risk of iodine deficiency. In terms of organoleptic indicators, the test sample with the addition of kelp did not lag behind the control sample. The addition of seaweed from the Laminaria family did not have a negative effect on the content of toxic substances. It has been experimentally proven that 100 g of sausage containing kelp contains 96 mcg of iodine. It is known that the daily intake of the trace element iodine is 150 mcg. This makes the food products under study indispensable for the reduction and prevention of iodine deficiency. Conclusion. The presented sausage products, enriched with iodine, can serve as a prevention of iodine deficiency in problem regions, including the Volgograd region.

ВЛИЯНИЕ СВЕТЛОЗЕРНОЙ РЖИ И ПОРОШКА САХАРНОЙ СВЕКЛЫ НА КАЧЕСТВО БИСКВИТНОГО ПОЛУФАБРИКАТА

In order to expand the range of flour confectionery products for a healthy diet, the possibilities of using cheap and affordable plant raw materials rich in nutrients have been studied. The main raw material is flour from light-grain rye of the Pamyati Bambysheva variety of the FASC of the South-East breeding. As a substitute for white sugar, powder from sugar beet root crops grown in the Balakovo district of the Saratov region was used. The evaluation of organoleptic indicators of the quality of products was determined according to GOST 14621-78, and a tasting assessment of the quality of finished products was carried out, quality indicators were evaluated on a 9-point scale. Physico-chemical parameters were determined according to generally accepted methods: the mass fraction of sugar – according to GOST 5903-89, the mass fraction of fat – according to GOST 31902-2012, ash content – according to GOST 5901-2014, humidity of products – according to GOST 5900-2014. The foaming ability, density and stability of the whipped mass were determined in the work. As a result of research, it can be concluded that when wheat flour is replaced with flour from light-grain rye of the Pamyati Bambysheva variety, a pleasant smell and taste are noted in the finished biscuit semi-finished product, according to physico-chemical indicators, the mass fraction of sugar and fat decreases, which gives the products dietary properties. The nutritional and energy value of the biscuit semi-finished product changes in a positive direction, as the carbohydrate content decreases, and the content of polyunsaturated omega-3 and omega-6 fatty acids, vitamins, macro- and microelements, many of which are antioxidants, increases markedly. Therefore, the results of these studies make it possible to position the finished product as a product with functional and dietary properties.

ИССЛЕДОВАНИЕ СКЛОННОСТИ ФЕНОЛЬНЫХ ВЕЩЕСТВ ВИНОМАТЕРИАЛОВ И ВИН ИЗ ВИНОГРАДА СОРТА КАБЕРНЕ СОВИНЬОН К ОКИСЛЕНИЮ

One of the most important tasks in the production of high-quality red wines is the preservation of intense color, which exposed to atmospheric oxygen, can change and acquire garnet or brown shades. The intensity of color, its shades and stability are determined by the presence of phenolic compounds in wine, among which polymeric forms of polyphenols and anthocyanins have a rich color. In addition, the phenolic substances of red wines are represented by monomeric forms, catechins and procyanidins, etc. The impact of oxygen at various stages of the technological process of making wine can have both positive and negative effects on its chemical composition and organoleptic characteristics. The purpose of this research was to study the effect of oxygen introduced at various technological stages of the preparation of wine materials. As a result of studies of the indicators of the mass concentration of oxygen and phenolic substances that cause wine oxidation, as well as the organoleptic indicators of dry red wines (production samples) made from the Cabernet Sauvignon grape variety in various geographical zones of southern Russia, significant differences have been revealed due to agro-climatic conditions of growing grapes in a particular area, as well as the grape processing technology used at enterprises. Under the conditions of the laboratory and production unit «Micro wine-making», the possibility of using the microoxidation method both at the stage of must and pulp fermentation, and after the fermentation process (stabilization and clarification) for the purpose of deliberate oxidation of polyphenols, was shown. Based on the conducted studies, the optimal dosage of exogenous oxygen, which has a positive effect on the organoleptic characteristics of wine materials, is a concentration of 4-6 mg/dm3 both during microoxidation at the stage of must and pulp fermentation, and at the end of the fermentation of wine.

ВЛИЯНИЕ НЕТРАДИЦИОННЫХ РАСТИТЕЛЬНЫХ КОМПОНЕНТОВ НА ХРАНИМОСПОСОБНОСТЬ ЖАРЕНЫХ КОЛБАСНЫХ ИЗДЕЛИЙ

The article presents the results of studying the possibility of combined use of chickpea extrudate and herbal substances in the recipe for fried sausage: dried lovage and fennel seeds to obtain the preservation and organoleptic qualities of meat products. The prototype for the samples designed was the generally accepted fried sausage "Ukraiskaya" production technology. As part of the work, the obtaining technology was developed and optimal dose of the studied herbal ingredients was determined, which allowed to obtain high organoleptic indicators. The prototypes had a spicy taste, brown color on the cut, elastic consistency, pleasant aroma typical of this type of product. The positive effect of the studied herbal supplements on the dynamics of changes in indicators: total number of mesophilic aerobic and facultative anaerobic microorganisms, acid number of fat and oxidative stability of fat was established. Storing the samples for 15 days at a temperature of (4 ± 2) ° C and relative humidity (75 ± 5)%, revealed that these indicators were within the norm for this type of meat products. Finished product yeild of sample №1 exceeded this indicator in the control sample by 7%, and in the case of samples №2 and №3 – by 6% (78% and 77%, respectively), which can be interpret by the protein-carbohydrate complexes formation when chickpea extrudate is added to the product, reducing the amount of free moisture in the meat system. The developed recipes of fried sausages make it possible to fortify and diversify the diet of consumers. There are no analogues in the modern sausage market, which is an integral advantage in the product sale.

The Influence of Rowan Powder on Physico-chemical and Microbiological Indicators of Wheat Flour Bread

Topicality. Bread is a strategically important food product for daily use. It contains a great amount of carbohydrates, vegetable proteins, fats, essential acids, and minerals. The nutritional value and saturation with complex carbohydrates make the bread valuable. However, the disadvantage of this product is quite a short shelf life (no more than 72 hours). Along with many benefits, premium wheat flour bread contains less fiber and vitamins than whole grain bread. The aim of the aricle and research methods. The aim of this study is to determine the effect of rowan powder on the quality indicators of wheat flour bread. As a natural supplement, a powder obtained from common rowan Sorbus aucuparia in laboratory conditions was used. The powder manufacturing method included preliminary freezing of rowan fruits (t=–18±2 °С), defrosting, osmotic dehydration in 70 % sugar grout (t=50±2 °С, τ=1,5 hours), drying (t=60±2 °C, τ=2,5 hours), and grinding. To assess the quality indicators of bread prototypes, generally accepted methods and regulatory documents were used: DSTU 9188:2022, DSTU 7045:2009. Organoleptic indicators were determined using the sense organs, and acidity with the help of titration method. To identify the shelf life, the samples were stored at room temperature without access to light and in plastic bags. Results. It is established that the addition of 10% rowan powder has a positive effect on the indicators of dough quality. Its acidity increases by 7.9 degrees, and the lifting force rises by 140 s. In addition, the moisture content of finished products increases as well that has a positive effect on the storage capacity of bread. It is established that the addition of rowan powders makes it possible to increase the shelf life of wheat flour bread up to 8 days. Conclusions and discussion. The addition of rowan powder helps to reduce the duration of dough fermentation up to 40 minutes and extend the shelf life of bread to 6 days.

The quality of a fermented milk-containing product with a combined fat composition

Wholesome and healthy nutrition is one of the most important and necessary conditions for maintaining human life and health. Proper nutrition ensures the harmonious development of children, contributes to the prevention of diseases, increases work capacity, prolongs people's lives and creates conditions for adaptation to the environment, etc. But recently, the state of health of the population is characterized by negative trends. Therefore, the creation of high-quality fermented milk products with a combined fat composition is necessary and relevant. The purpose of the work was to study the quality of a milk-containing fermented product with a combined composition of raw materials and establish a guaranteed shelf life based on the assessment of its quality indicators. The article presents the study of qualitative assessment of the quality of milk-containing fermented products with a combined fat composition and the study of their organoleptic, physicochemical, and microbiological indicators during storage. A hierarchical structure of a complex indicator of product quality is provided, in which significant parameters are defined - these are microbiological indicators (the number of lactic acid bacteria, yeast, mold); organoleptic indicators (taste, aroma, consistency); physical and chemical indicators (viscosity, titrated acidity, peroxide value). A complex index of product quality was calculated using the complex equations and it was established that the experimental samples had the highest indicators. Studies of the organoleptic parameters of the samples of the fermented product during storage showed that no significant changes in the controlled parameters were detected during 21 days. Compaction of the structure of the products without whey separation was noted, their appearance remained acceptable, and the taste was pure sour milk without extraneous aftertaste and smell. The content of soluble protein in experimental subjects slowly increased over 14 days and amounted to 75-82 μg. Values of peroxide number after 14 days in experimental samples of the product increased by almost 2 times compared to freshly prepared samples of the product. An increase in viscosity was noted in the range of 7-10% in test samples of the fermented product with leavening agent for yogurt, above 10% in test samples of the fermented product with leavening agent for sour cream. In addition, an increase in titrated indicators within 72-90 oT and the number of lactic acid bacteria from 1.4·108 CFU/cm³ to 2.3·108 CFU/cm³ was recorded, depending on the leavening preparation. Based on the qualitative assessment, the quality of the fermented milk-containing product with the combined composition of raw materials is determined. As a result of studies of quality indicators, a guaranteed shelf life of a fermented milk-containing product with a combined composition of raw materials was established for 14 days. Key words: fermented milk-containing product, combined composition, quality, organoleptic indicators, physicochemical indicators, microbiological indicators, shelf life.

Technology of fermented milk product with increased protein content

The article contains the results of research into the development of yogurt technology with a high protein content and added Jerusalem artichoke syrup. Milk protein contains casein and whey protein, so it is a valuable source of protein. Modern technologies make it possible to separate and purify a specific type of milk proteins to a concentration that meets the technological requirements that are necessary in food systems. The low glycemic index and probiotic properties has a Jerusalem artichoke syrup, it has a positive effect on the development and stability of lactic acid bacteria and is recommended for consumption by people with diabetes. The biological value of the whey isolate was studied and it was established that the content of essential amino acids is 47.7 g per 100 g of the product, or 48.4 % of the total amount of amino acids. The content of BCAA (leucine, isoleucine and valine) is 23 g, which is 23.3 % of the total amount of amino acids. It was found that lysine has the highest score (176.3 %), and the limiting amino acids are phenylalanine (50 %) and methionine (62.8 %). The sum of amino acids of the “ideal” protein according to the recommendations of FAO/WHO and whey protein isolate was compared, and it was determined that the protein content in the studied raw material is 460 mg, which exceeds the values of the “ideal” protein (360 mg) by 27.7 %. It has been experimentally established that the optimum from the point of view of the complex of organoleptic properties and cost of the product is the sample where the content of whey isolate is 7.2 g per 100 g of the product. The protein content per 100 g of finished yogurt is 10 g. During fermentation, a slight difference in the rate of change of acidity in yogurt samples was noted, which was 4.5 h (75 °T) in the experimental sample and 5 h in the control sample. The shelf life of the product is set for 12 days according to titrated acidity levels for 21 days. According to the organoleptic indicators of yogurt, the difference between the tested and the control sample was noted. Yogurt, with added protein and Jerusalem artichoke syrup, was rated highest for taste, smell, and consistency, but not rated high enough for appearance and color. Regarding the biological value of the product, the protein content is 10 %, the fat content is 2.5 %, and the carbohydrate content is 8.3 %. The energy value of yogurt with additional ingredients is 84.4 kcal per 100 g of product.