Quality Indicators Of Products Research Articles

Yield, grain quality and morphological characteristics of new early maturing varieties of soybean [Glycine max (L.) Merrill] from domestic breeding

Purpose. To carry out a comprehensive study and evaluation of new varieties of soybean [Glycine max (L.) Merrill] of the early maturity group (vegetation period – 91–110 days) by morphological characteristics and the main economic indicators: yield, oil and protein content. Methods. Field stu­dies on the qualification examination of soybean varieties were carried out during 2022–2023 in ten branches of the Ukrainian Institute for Plant Variety Examination (UIPVE) within the soil and climatic zones of the Steppe, Forest­Steppe and Polissia. The process was based on the existing methods of qualification examination of plant varieties for their suitability for distribution in Ukraine (VCU), determination of quality indicators of crop production and compliance of varieties with the criteria of distinctness, uniformity and stability (DUS). Results. The morphological characteristics, yield and grain quality of new early maturing varieties of Ukrainian breeding, included in the State Register of Plant Varieties Suitable for Distribution in Ukraine, were evalua­ted. Namely: ‘Zlatopilska’, ‘Kobuko’, ‘AFC Tempo’, ‘AFC Fest’, ‘Hospodynia’ and ‘Sunrise’. The most productive varieties in all soil and climate zones were ‘AFC Tempo’ (Steppe – 3.25 t/ha, Forest­Steppe – 3.64, Polissia – 3.63 t/ha) and ‘Kobuko’ (Steppe – 3.03 t/ha, Forest­Steppe – 3.68, Polissia – 3.42 t/ha). At the same time, ‘Zlatopilska’, ‘Kobuko’, ‘AFC Tempo’, ‘AFC Fest’ and ‘Sunrise’ produced the highest yields in Forest­Steppe [from 2.89 t/ha (‘Zlatopilska’) to 3.68 t/ha (‘Kobuko’)] and ‘Hospodynia’ – in Polissia (2.83 t/ha). ‘Zlatopilska’ (38.4–40.3%) and ‘Sunrise’ (37.9–40.6%) had the highest protein content in the grain and ‘AFC Fest’ (23.3–24.3%) the highest oil content. Conclusions. According to the results of the qualification examination, varieties of soybean ‘Zlatopilska’, ‘Kobuko’ and ‘AFC Tempo’ are recommended for cultivation in all soil and climatic zones; ‘Sunrise’ – in the Steppe and Forest­Steppe; ‘Hospodynia’ – in the Steppe and Polissia; ‘AFC Fest’ – only in the Steppe. Seeds produced in the Forest­Steppe zone have the best quality indicators in terms of protein content, and in terms of oil content – in the Steppe zone. The studied varieties of soybeans meet the criteria of distinctness, uniformity and stability, as well as the requirements for suitability for distribution in Ukraine.

Quality indicators of new sunflower (Helianthus annuus L.) varieties for high oleic and oilseed use under different growing conditions

Purpose. To study the influence of steppe and forest-steppe climatic conditions on the yield, oil content in seeds and fatty acid composition of oil in new sunflower varieties of high oleic and oilseed use. Methods. The research was conducted in accordance with “Methods of qualification examination of plant varieties for their suitability for distribution in Ukraine (general part)” and “Methods of qualification examination of plant varieties for their suitability for distribution. Methods of determining quality indicators of plant production”. The following methods were used in the research: laboratory, comparison, generalisation, mathematical statistics, analysis and synthesis to draw conclusions. Results. The fatty acid composition of the seeds of new varieties of sunflower (Helianthus annuus L.) of high oleic and oilseed use, grown in different soil and climatic conditions, was studied. According to the results of the analysis in the steppe zone, the variety ‘LG50648’ has the highest economic and value characteristics: oil content (51,0%), oleic acid (85.1%), yield (3.11 t/ha); varieties ‘SULIANO’ and ‘MAS 908HOCP’ – yield (3.40 and 3.91 t/ha) and oleic acid content (85.8 and 86.1%) regardless of the gro­wing conditions. It was found that high oleic sunflower varieties ‘MAS 908HOCP’, ‘LG50648’, ‘SULIANO’ grown under steppe and forest-steppe conditions yielded higher quality oil. The maximum content of oleic acid in 2022–2023 was characteristic of the seeds of the varieties ‘MAS 908HOCP’ (86.1% in the steppe and 85.8% in the forest steppe) and ‘SULIANO’. The hi­ghest linoleic acid content was obtained in the seeds of the oilseed use varieties ‘STK104’ (62.9% in the steppe and 58.5% in the forest steppe) and ‘STK103’ (61.2% in the forest steppe). Among the high oleic varieties, the best results were obtained with ‘LG50648’ (5.7% in the steppe and 5.9% in the forest steppe). Conclusions. Oil content of sunflower varieties and fatty acid composition are determined by varietal characteristics of sunflower and environmental conditions. Modern sunflower varieties, which are included in the State Register of Plant Varieties of Ukraine, have high yield potential and can provide a large yield of vegetable oil per unit area. Agroclimatic conditions have different effects on the gross seed yield and oil quality in the conditions of the forest steppe and steppe of Ukraine.

EVALUATION OF STUDENTS' TRAINING LEVEL IN THE ELECTIVE DISCIPLINE "QUALITY SYSTEMS IN PHARMACY"

The pharmaceutical industry is rapidly developing and implementing new innovative approaches and legal regulation of the quality management system of medicinal products, which includes a set of methods, processes and resources that are necessary for quality management. Therefore, the study by students of the specialty 226 "Pharmacy, industrial pharmacy" of the elective discipline "Quality systems in pharmacy" is an important area of professional training of a qualified specialist who will master the methodology of quality management, normative-legislative and organizational-economic aspects of quality control of medicinal products at pharmaceutical enterprises. Training of domestic students in the field of drug technology is an important direction of pharmaceutical education today. The main tasks of studying the elective discipline "Quality Systems in Pharmacy" are: formation of students of higher education in general knowledge about the quality indicators of medicinal products according to the stage of their life cycle by fulfilling the requirements of proper pharmaceutical practices and developing documentation in accordance with their requirements; formation of practical skills; raising the level of general and scientific development of students of higher education, forming their outlook and perspective as modern qualified specialists in the field of pharmacy. The purpose of the work was to study the assessment of the level of training of domestic students in the elective discipline "Quality Systems in Pharmacy". Materials and methods. We used an empirical research method (questionnaire). Questionnaire was a key research method, as it allows to get answers from the student audience regarding the organization of the educational process. A survey was conducted to assess the level of preparation of domestic students of the 5th year of the Faculty of Pharmacy who completed the study of the selective discipline "Quality Systems in Pharmacy". 50 full-time students and 2 distance learning students took part in the survey. Out of all the respondents, only one studies on budget forms of education. Research results. According to the curriculum, the elective discipline "Quality Systems in Pharmacy" at the Faculty of Pharmacy of IFNMU is studied in the V course in the IX semester, at the stage when students have already acquired basic knowledge of pharmaceutical disciplines. The discipline is chosen by already formed specialists who possess a large stock of theoretical knowledge and practical skills and are motivated to study a new subject, so it remains for the teacher to systematize information for the proper conduct of the discipline study course. 3 ECTS credits are provided for the study of the discipline in the curriculum. The discipline includes 20 hours of lectures, 30 hours of practical classes, 40 hours of independent student work and ends with a module. Lecture and practical material taught at the level of modern scientific and practical data with the aim of forming students' program results. We conducted an analysis of problems in the organization of the educational process for students of the Faculty of Pharmacy of the Ivano-Frankivsk National Medical University during full-time education. The success of implementing the selective discipline "Quality Systems in Pharmacy" and ensuring a high level of training depends primarily on the quality of the work of scientific and pedagogical workers.

Infl uence of the exercise regime on the quality indicators of sperm production in breeding boars

In the pig breeding industry, the quality of sperm obtained from breeding boars plays an important role in the issue of reproduction. The purpose of the research was to investigate the eff ect of exercise regime on the quality indicators of sperm production in breeding boars. The research was carried out at the Tyumensky Pig Complex LLC in the Tyumen Region. For the research 3 groups of boars were formed with 10 heads in each. The control group did not receive exercise, the 1st experimental group received passive exercise, the 2nd experimental group received active exercise. It was found that the rectilinear motility of sperm, which aff ects the fertilizing ability of semen was in the 1st experimental group of boars 87.0 %, which was by 2.8 abs.% higher than in other groups. Also, more sperm doses were obtained from semen with high rectilinear motility with the same volume and concentration indicators In the groups of boars without exercise and with active exercise, 5.7 % of dead sperm were found, which was by 0.8 abs.% more than in the analogs that received passive exercise (p < 0,05). In the 1st experimental group of boars with passive exercise, the lowest percentage of sperm with defects was found, which aff ects the efficiency of insemination and the quality of the off spring. It was found that passive exercise had a more favorable eff ect on the qualitative indicators of sperm of the breeding boars of the 1st experimental group compared to active exercise (2nd experimental group) and its absence (control group). The use of passive exercise regime for breeding boars had a positive eff ect not only on the quantitative indicators of semen, but also on the quality of sperm and can be recommended at the enterprise when housing breeding boars.

Prediction of surface roughness using different features in vortex cooled turning process of Ti6Al4V alloy

Despite their superior mechanical properties, titanium alloys cause excessive temperatures in turning operations due to their low thermal conductivity. This situation reduces workpiece quality and shortens tool life. Therefore, it is necessary to determine the type of coolant that will provide the desired product quality at the optimum cost. Surface roughness (Ra) is one of the most important indicators of product quality. The goal of this work is to accurately predict the Ra in various cooling conditions prior to turning the Ti6Al4V alloy. Models built using various machine learning algorithms were used to compare the cutting parameters and features taken from sensor signals. While the lowest Ra values were obtained in dry cutting, the highest Ra values were obtained with vortex CO2. The highest performance success was achieved with the XGBoost algorithm. The model created by enhancing the cutting parameters performed better in predictions than the models created using statistical information taken from the sensor signals. The suggested approach eliminates the need for extra sensors and allows for the low computational cost and high success rate estimation of Ra.

Optimization of Product Quality Indicators in the “Producer–Consumer” System Based on Fuzzy Cognitive Maps and Genetic Algorithm

Optimization of Product Quality Indicators in the “Producer–Consumer” System Based on Fuzzy Cognitive Maps and Genetic Algorithm

Assessment of quality indicators in construction

Introduction. Ensuring proper quality of construction is one of the pressing challenges of our time. Consumers expect cheap products from developers in the form of commercial or residential real estate that meet all the required quality indicators. Most accidents in monolithic construction occur due to non-compliance with technological procedures at low temperatures. The purpose of the study is to develop a framework for assessing the quality of concrete work at subzero temperatures (during winter work) based on the results of studies of technological parameters of winter concreting, their impact on the quality and safety of erected monolithic structures of industrial and civil buildings (structures).Materials and methods. The study used the method of approximating distributions of random variables, expert estimates, the theory of multiple principles, and mathematical statistics. The experiments were carried out in the laboratories of the Don State Technical University, as well as in the conditions of actual concrete work on a construction site in winter. The work uses a correlation-regression analysis of the dependence of the organizational and technological causes of inconsistencies (factors) and quality indicators of concrete work production. Statistical information on structural damage and collapse of buildings during their operation was processed. To make organizational and technological decisions to improve the quality of concrete work, it is proposed to take the influence of defects on the load-bearing capacity of buildings as an indicator of the quality level.Results. Using practical and expert methods, the most significant reasons (factors) for the occurrence of inconsistencies in the level of quality of concrete work production have been established. Factors have been identified that have the greatest influence on the change in the load-bearing capacity and reliability of buildings and structures being erected when performing the main types of construction and installation work. The nomenclature of technological quality indicators during winter production of concrete work, their influence on quality substantiated, and methods for assessing the quality of winter concreting technology are developed. Quantitative indicators of the quality of construction of monolithic reinforced concrete structures were obtained.Discussion and conclusions. The practical value of the work lies in the development of a methodological tool for creating a regulatory framework for operational construction control of the production of monolithic and prefabricated monolithic construction and installation works under conditions of exposure to low temperatures, as well as for acceptance control of compliance of completed construction projects with quality requirements. Proposals are given for establishing regulatory tolerances, ways to improve the manufacturability of the equipment used, a new method for designing winter concreting technology, and a quality control method focused on ensuring structural safety have been developed. By developing the research, it is further possible to develop methods for calculating technology parameters taking into account technological variability, as well as establish new indicators to regulate the required level of quality and safety of buildings being built.

Suitability of potato tubers of different varieties for processing

Drying is one of the most common ways to process potato tubers. To produce high-quality dried products, the quality of raw materials is crucial, and it depends on the varietal characteristics. The purpose of this study was to investigate the suitability of potato tubers of five varieties for convective drying without blanching. The study employed the experimental method according to the developed research scheme, the laboratory method was used to determine the organoleptic, morphological, and biochemical quality indicators of fresh tubers and dry products, and the statistical method was used to process the research results mathematically. It was found that tubers of the Povin variety contained the greatest amount of dry matter and starch (24.6% and 18.4%, respectively), while vitamin C was found in Sante and Povin (over 11 mg%). The lowest amount of sugars was accumulated in the tubers of the Koroleva Anna variety – 0.32%. It was found that with an increase in the dry matter content of tubers, the starch content increases substantially (r=0.98), and the sugar content significantly affects the degree of darkening of dry products (r=0.74). The nitrate content of tubers of all varieties did not exceed the maximum permissible concentration. It was found that when potato tubers are used for convective drying, 17.1-24.5% of dry products can be obtained and 4.1-5.8 kg of prepared raw materials can be consumed. The dry matter content of the tubers and the amount of waste substantially affect the yield of the finished product. The most suitable for convective drying without blanching are the Koroleva Anna tubers, which provide a 24.5% yield of finished products with a tasting score of 5 on a 5-point scale. When using other varieties of tubers for convection drying, blanching or other methods should first be used to stabilise the colour. The materials of this study are of practical value for vegetable growers, breeders, and specialists of processing enterprises when choosing a potato variety for drying

Influence of structure-forming recipe ingredients on the quality of pumpkin marmalade

Analyzing the assortment of the market for marmalade products, it is worth noting that there is a tendency to introduce natural products in the form of vegetable or fruit puree into the recipe composition, as the demand for confectionery products for therapeutic, prophylactic, and functional purposes, as well as for products with dietary properties, is growing. This work aims to study the influence of structure-forming recipe ingredients on the quality of pumpkin jelly marmalade. Pumpkin puree was used as the primary raw material for producing jelly marmalade, food agar was used as a gelling agent, and natural honey was used as a sweetener. During the study, organoleptic, physicochemical, and microbiological quality indicators of semi-finished pumpkin products and finished marmalade samples were determined. The color assessment of the finished products was carried out using a colorimeter NR-UO (China). Pumpkin semi-finished and finished products meet regulatory documentation requirements regarding organoleptic, physico-chemical, and microbiological quality indicators. When food agar is used as a gelling agent, the degree of color increases due to the transparency of the structure, and the red (+a*) and yellow (+b*) components in samples containing food agar are successfully combined and give the finished product an attractive orange color. To increase the nutritional -value, it is proposed to use cinnamon or coconut flakes, which have beneficial properties, to sprinkle the surface of finished products. The price for 1 kg of pumpkin jelly marmalade was: control sample - 335.46 rubles, “Məkhəbbət” with cinnamon - 748.85 rubles, “Məkhəbbət” with coconut flakes - 725.36 rubles. For a new type of confectionery products, regulatory and technical documentation STO, TI, RC 00493497-005-2022 “Halal” pumpkin jelly marmalade “Məkhəbbət” has been drawn up.

Product Quality towards Brand Loyalty in the Cosmetic Industry

This descriptive-correlational study aimed to examine the relationship between product quality dimensions and brand loyalty. There were 259 respondents in six cosmetic industries in Davao del Norte who were chosen through stratified sampling. This study used two adapted questionnaires. Mean, Pearson r and standard deviation were used as statistical tools. The study involved analyzing data from respondents who provided ratings on various dimensions of product quality and brand loyalty indicators. The results revealed that product quality dimensions such as environmental friendliness, conformance, aesthetic, perceived quality, performance, reliability, serviceability, and durability were rated very highly by the respondents. However, features received a slightly lower rating compared to other dimensions. In terms of brand loyalty, indicators including variety-seeking, involvement, and resistance to situational factors received high ratings, while perceived brand differences received a comparatively lower rating. The analysis also showed a weak positive correlation (R-value=0.232 & P-value= 0.000) between product quality dimensions and brand loyalty, with a rejection of the null hypothesis, indicating a significant relationship. Overall, these findings suggest the importance of considering both product quality and brand loyalty dimensions in marketing strategies to enhance consumer satisfaction and loyalty.

Consumer Behaviour Regarding Certified Food

The consumer decision-making process for buying food products is based on various factors. One of these is the perceived value that the consumer acquires upon seeing a certification label, such as “Protected Designation of Origin” (PDO) and “Protected Geographical Indication” (PGI), which is an indicator of product quality and the degree of sustainability of the supply chain. The aim of the study is to identify the main factors influencing the behaviour and purchasing intentions of Italian consumers through the divulgation of a survey and the application of a statistical approach. The results were elaborated upon using a conceptual model, estimated following the partial least squares approach to structural equation modelling. As a result, the perception of quality influences purchasing decisions and food patterns, as labels play an increasing role in contemporary society, thus making quality standards relevant for the buying outcome. This research contributes to supporting studies on the importance of certifications of origin, as well as highlighting that food safety is a major determinant in the purchasing of certified food products.

Regulatory and legal ensuring the quality of sugar products in Ukraine

Sugar is one of the most important elements of the consumer basket in every country, and the volume of its production is considered as an indicator of the level of its development. Therefore, research and analysis of the current state of the sugar market in Ukraine and the development and application of an adequate legal framework in the sugar industry that meets international requirements is important and relevant. The purpose of the study is to determine the directions of effective development of sugar production due to the development and implementation of effective regulatory and legal support, built on the compliance of the quality indicators of sugar products with the requirements of E.S. The article examines the main regulatory and legal documents regarding the determination of compliance of the quality of sugar products in Ukraine with the EU requirements, as well as identifies shortcomings in the legislative base of Ukraine regarding the use of modern methods and means of assessing the quality indicators of sugar products. Prospects for further development of sugar production in Ukraine are considered. It was established that the main ways to increase the economic efficiency of sugar production are to improve its quality, reduce production costs, increase energy efficiency of production and improve sales channels. The main criteria of competitiveness of sugar products in developed countries are considered. Based on the analysis of the main problems, the main production processes were determined, which make it possible to adjust the quality indicators of sugar products not only at the final stage of production, but also throughout the entire technological process of sugar production. At the same time, the problems of defining and unifying requirements for methods and means of determining the quality indicators of sugar products throughout the entire stage of sugar production in the countries with the largest weight in the sugar market were considered. Keywords: standard, regulatory framework, competitiveness, color, sugar quality, sugar factories.

Theoretical substantiation and development of ecologically friendly farming system in Ukraine

Intensive farming has caused soil degradation, including the loss of humus, soil structure breakdown, compaction, and a decrease in both potential and effective fertility. Therefore, research into farming systems is highly relevant. In this regard, the purpose of this study is to scientifically substantiate, develop, and implement an ecologically friendly modern farming system under Ukrainian conditions. The primary methods used to determine the effectiveness of various farming systems and ensure the accuracy and reliability of experimental data were field, laboratory, and statistical methods. The study substantiated that an industrial farming system with the input of approximately 12.0 tonnes per hectare of crop rotation area of organic matter (8.0 tonnes per hectare of manure and 4.0 tonnes per hectare of plant residues) produces about 0.81 tonnes per hectare of humus, although 1.33 tonnes per hectare of it is mineralised, leading to a negative humus balance in the soil. The output of grain units in this system is 8.21 tonnes per hectare, feed units – 9.63, and digestible protein – 0.86 tonnes per hectare, with stability at 91.2% and profitability at 88.0%. The organic farming system, which includes the use of 24 tonnes per hectare of organic fertilisers and biological products to control weeds, diseases, and pests in agrocenoses, does not ensure a positive humus balance in the soil (-0.14 tonnes per hectare) and has significantly lower productivity. The no-till system, which involves the application of 12 tonnes per hectare of organic fertilisers in the form of root and stubble residues, by-products of crop production, and mineral fertilisers during sowing and foliar feeding, ensures a positive humus balance (+0.12 tonnes per hectare) but has productivity levels comparable to the organic system. The ecological system provides stable, economically viable, and resource-adequate productivity of arable land, enhances the quality indicators of products, and preserves and restores soil fertility. It increased the output of grain units by 8.9%, feed units by 7.2%, and digestible protein by 8.1%, ensuring high stability at 94.1% and an increase in production profitability by 8.5% compared to the control. The materials in this study are of practical value for agricultural enterprises of various ownership forms and will serve as technological guidelines for the implementation of modern, ecologically safe, economically and energetically justified agricultural production

Improvement pre-treatment technology of meat for the preparation in restaurants

The article examines the issue of the use of local and tropical raw materials, and spices in the technology of pre-processing of meat, and the quality and safety indicators of meat semi-finished products in the process of technological processing. The use of pineapple juice in pickling technology makes it possible to break down proteins and fats due to the enzyme bromelain, which destroys pathogenic bacteria in the intestine; promotes muscle relaxation, and relieves spasms. In addition, the juice of these tropical fruits is rich in vitamin C, beta-carotene, vitamins A, PP, and group B. Of the minerals, it contains the most potassium and sodium, calcium, magnesium, phosphorus, and iron. The most attractive substance included in the composition of pineapple juice is considered to be plum berries rich in organic acids, such as citric and malic, contain vitamins of group B, as well as PP, A, and E, a small content of ascorbic acid and pectin. Regarding the use of cherry juice in pickling technology, its value lies in the high content of organic acids and sugars, tannins, dietary fibers and pectin, vitamins A, E, C, PP, B vitamins, calcium, potassium, sodium, magnesium, phosphorus, iron Cherry juice is the most useful and valuable, the level of nutrients and antioxidants in it is much higher than in the juices of other fruits and berries. Dark berries are especially rich in useful substances and vitamins. The chemical composition of fruit raw materials makes it possible to predict that the selected juices have preservative and antioxidant properties and therefore can be effective components of marinades for meat semi-finished products. The purpose of the work is to study the influence of pickling on the quality and safety indicators of meat semi-finished products in the process of technological processing using local and tropical berries, and spicy plants. 10 different versions of compositions for marinating pork have been developed. In the course of experimental research, marinade formulations and the duration of the marinating process were established, which provided the best taste qualities of the finished product. It was determined that the greatest loss of proteins was observed in the control sample with acetic acid, and the lowest in samples with marinade based on undiluted juices. In the samples of semi-finished products based on diluted juices, protein loss is lower than in the control, which ensures a higher biological value of products from them. The moisture content increases in all pickled semi-finished products, the intensity of the process depends on the concentration of fruit juices in the marinades.

Stabilization of consumer characteristics of bread made from wheat flour with reduced baking properties

The article aims to study the issue of improving the baking properties of wheat flour. This is an urgent task because, according to the agrarians, regardless of the amount of the harvested crop, there are problems with the grain quality. An analysis of the causes of problems with grain and flour was carried out, and ways of solving them from the point of view of bakers were considered. Quality control was carried out for batches of high-grade wheat flour. One sample with low baking properties, namely weak gluten, was selected. Since the gluten frame is the basis for the retention of carbon dioxide in the dough and ensures the formation of pore walls and the shape of bakery products, attention was paid to the conditions of the technological process and the recipe composition of the products, which would contribute to obtaining high-quality products. The possibility of using existing food additives was analyzed to improve the quality indicators of flour semi-finished products and finished products. It was proposed to use an improver of plant origin – fruit and vegetable concentrate. Its positive effect on the elasticity and extensibility of gluten has been established. The optimal dosage of the additive was selected, for which bread with acceptable volume, dimensional stability, porosity, and taste was obtained – 25 % of the flour mass. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread. It has also been established that using this additive allows you to speed up the bread production process. In addition, the concentrate enriches bread with organic acids, biologically active substances that are part of carrots and apples, thereby increasing the nutritional value of bread.

Organoleptic, physico-chemical and microbiological parameters of broiler chicken meat in combined toxicosis

Increasing the productivity of animals and birds, resistance to non-infectious and infectious diseases remains a priority in agricultural production. Currently, the problem of obtaining environmentally friendly animal feed and food of animal origin is acute. The main natural and anthropogenic pollutants of feed and food raw materials are mycotoxins, toxic elements and pesticides. It is important to highlight the role of the influence of combinations of natural and anthropogenic pollutants on a living organism. Mycotoxins, toxic elements and pesticides, in addition to their polytoxic effect on animals, significantly reduce product quality indicators. This article examines the organoleptic, physicochemical and microbiological parameters of broiler chicken meat during the experimental introduction of natural (T-2 toxin and deoxynivalenol) and anthropogenic (cadmium and diquat) ecotoxicants against the background of the use of modified bentonite. Experiments were conducted on 40 broiler chickens divided into 4 groups: group 1 - biological control, received the basic diet, group 2 – toxic control (broiler chickens received food contaminated with mycotoxins, cadmium and diquat); group 3 – broiler chickens received toxic feed with a modified sorbent; group 4 – control due to the harmlessness, broiler chickens with a basic diet received a modified sorbent. The duration of the experiment was 21 days. When assessing the organoleptic parameters, it was revealed that the meat samples of broiler chickens of groups 1, 3 and 4 correspond to the characteristic features of fresh meat, groups 2 – of questionable freshness. When evaluating the physico-chemical parameters of chicken meat of the second group, a significantly increased value of the pH level of muscle tissue, an increase in amino-ammonia nitrogen by 34.9%, the amount of volatile fatty acids, acid and peroxide numbers by 1.9, 3.4 and 5.0 times, respectively, was recorded relative to other experimental groups. The qualitative reaction to peroxidase in testing 1, 3 and 4 samples of chicken meat was positive, in 2 – negative. The contamination with cocci and sticks of smears-prints of the surface layers of the muscles of broiler chickens of the second group was recorded. The organoleptic, physico-chemical and microbiological parameters of broiler chicken meat against the background of the use of a modified sorbent did not differ significantly from those of the biological control group and corresponded to the characteristic features of fresh meat.

Neural Network Model for Estimating the Quality Indicators of Industrial Fractionator Products

Neural Network Model for Estimating the Quality Indicators of Industrial Fractionator Products

ASSESSMENT OF QUALITY INDICATORS OF CURD PRODUCTS

Currently, consumer demand for natural, high-quality curd products without dyes and preservatives is increasing. This trend places new demands on food additives - they must be technologically advanced and healthy, ensuring high consumer quality of food products. In this article, a study was conducted to investigate the quality indicators of curd products with the addition of a natural biologically active substance – arabinogalactan, during storage. An analysis of organoleptic, physicochemical, and microbiological indicators was carried out, and the dynamics of their changes during the specified storage period were determined. The results obtained showed that the addition of arabinogalactan has a positive effect on the organoleptic, physicochemical, and microbiological properties of the product, extending its storage period. The shelf life, which guarantees the preservation of the quality characteristics of the product, is 7 days from the date of manufacture at a storage temperature of 4±2°C. The analysis demonstrated that the resulting curd product with high organoleptic properties maintains its quality characteristics within the established standards throughout the entire specified storage period. Қазіргі таңда тұтынушылардан бояғыштары мен консерванттары жоқ табиғи жоғары сапалы сүзбе өнімдеріне сұраныс артуда. Ал бұл өз кезегінде тағамдық қоспаларға жаңа талаптар қояды – олар технологиялық тұрғыдан жетілдірілген және денсаулыққа пайдалы, сонымен қатар азық-түлік өнімдерінің жоғары тұтынушылық сапасын қамтамасыз етуі керек. Бұл мақалада табиғи текті биологиялық белсенді зат –арабиногалактанмен толықтырылған сүзбе өнімдерінің сақтау мерзімі кезіндегі сапа көрсеткіштерін зерттеу мақсатында органолептикалық, физика-химиялық және микробиологиялық көрсеткіштеріне талдаулар жүргізіліп, олардың белгіленген сақтау мерзіміндегі өзгеру динамикасы анықталды. Алынған нәтижелер арабиногалактанды қосу өнімнің органолептикалық, физика-химиялық және микробиологиялық қасиеттеріне жағымды әсер ететіндігі және сақтау мерзімін ұзартатындығы анықталды. Өнімнің сапалық көрсеткіштерінің сақталуына кепілдік беретін сақтау мерзімі 4±2°C сақтау температурасында өндірілген күннен бастап 7 күнді құрады. Бүкіл жарамдылық мерзімі ішінде сүзбе өнімі белгіленген стандарттар шегінде өзінің сапалық сипаттамаларын сақтай отырып, органолептикалық қасиеттері жоғары өнімді алуға мүмкіндік беретінін көрсетті.

Development of flour-based confectionery products with increased nutritional value based on triticale flour

The relevance of the research is in the potential use of triticale with increased protein and mineral content to expand the ingredient base of flour confectionery products technology. The aim of the study was to investigate the quality indicators of flour confectionery products, specifically sponge cakes, in recipes of which wheat flour was replaced with triticale flour and whole milk powder as a protein enricher. Using statistical methods to analyse experimental data, samples of each type of product with different concentrations of whole milk powder (ranging from 5 to 25%) were examined. It was concluded that the developed sponge cake recipes provide a degree of satisfaction for the average daily intake of iron – 29.21%, calcium – 95%, potassium – 40%, magnesium – 50%, phosphorus – 100%, and more; B-group vitamins – 18-80%. Compared to the control sample, the biological value is increased to 71%; the energy value is reduced by 426 kJ. The absence of egg melange in the developed product recipes allows for a 97% reduction in cholesterol content, categorising these products as dietary. The best samples and optimal dosages of whole milk powder were determined: 15% by the weight of flour during sponge cake production. The functional purpose of triticale flour was theoretically and practically confirmed, yielding new results on the dependence of dough structure formation process on technological production parameters and recipe components. A recipe for sponge cakes of increased nutritional and biological value based on triticale flour has been developed, involving the addition of enrichers such as whole milk powder and the exclusion of egg melange from the recipe. The obtained results can be utilised in the confectionery industry to create new products that meet modern trends in nutrition and cater to consumers who value higher nutritional content and healthy food composition

Studying the influence of vibration on the process of obtaining semi-finished products for distillery production

Liquor products are represented by a wide range of drinks. Despite this diversity, they are all united by the use of semi-finished products (alcoholic juices, pestilences and infusions) during blending. Extraction of components of plant raw materials is one of the key processes for obtaining semi-finished alcoholic beverages. The quality indicators of the finished liquor product directly depend on their composition and quality. The purpose of the research is to study the vibration effect as a physical method of intensifying the process of extracting flavoring and aromatic compounds of fruit and berry raw materials when obtaining semi-finished products for distillery production (infusions and juices). To study the effect of vibration exposure on the content of substances responsible for taste, such technical factors as frequency (f), amplitude (A) and duration (τ) of exposure have been taken into account. The mass concentration of phenolic and coloring substances has been taken as controlled indicators. The processing was carried out on the installation developed at the Department of Winemaking and Fermentation Technology named after Professor A.A. Merzhanyan of FSBEI HE «KubSTU». The research was conducted on semi-finished products obtained from raspberries and cherries in the process of obtaining alcoholized components of a blend of liqueurs. In this case, the ratio of components was equal to 1:1. A comparison of the indicators was carried out with a sample obtained by stationary infusion. The positive influence of vibration during the extraction process with aqueous-alcohol solutions on the quality indicators of semi-finished products was established. Optimal processing parameters were also determined to reduce the duration of the process. The data obtained allow us to judge the feasibility of using vibration in the alcoholic beverage industry as a technique that accelerates infusion and improves the quality of semi-finished products.