Raw Materials Of Plant Origin Research Articles

Nowe surowce roślinne w Farmakopei Europejskiej. Cz. 8. Camellia sinensis (L.) Kuntze (Herbata chińska) – źródło surowca katechinowo-alkaloidowego

In Supplement 9.4 to the European Pharmacopoeia, one of the newest pharmacopoeial documents, there are eight new monographs raw materials of plant origin. They are derived from both East Asian and South American species. The first two parts of the series of articles are devoted to the characteristics of plants, which are a source of saponin raw materials: Bupleurum sp. and Platycodon grandiflorus. The next parts: 3, 4 and 5 describe the East Asian species: Ligusticum huanxiong, Houttuynia cordata and Paeonia x suffruticosa, which provide raw materials rich in volatile oil, flavonoids and terpenoid-phenolic compounds, respectively. Two South American alkaloid-rich species: Paullinia cupana and Ilex paraguariensis are presented in parts 6 and 7. Part 8 characterizes Camellia sinensis, as a source of Camelliae sinensis non fermentata folia. This raw material is a rich source of polyphenols: catechins (e.g. epigallocatechin, gallocatechin and epicatechin gallates), purine alkaloids (mostly caffeine) and a unique non-protein amino acid, theanine. It has been proven that the raw material possesses among others a number of medicinal properties, including antioxidant, anticancer, antimicrobial, hypolipemic, hypocholesterolemic, hepatoprotective and antidiabetic properties. The aim of the present article is to draw attention of pharmaceutical and medical community to the numerous therapeutic, health-promoting and cosmetic values of this raw material proven by professional scientific studies.

Synthesis and properties of urea greases based on aminoamides of plant oil phosphatides

The possibility of using the wastes of the oil and fat industry – phosphatide concentrates as components of lubricating materials was demonstrated in this paper. At the first stage, amidation of phosphatide concentrate from the purification of rapeseed oil by ethylene diamine was carried out using two procedures: without a catalyst and with the use of reagent-catalyst CaO. The samples of urea greases were subsequently synthesized by interaction of amidated phosphatide concentrates with polyisocyanate in the oil media. Aminoamides of fatty acids with polyisocyanate form urea dispersion phase of thixotropic systems, and glycerolphosphatides and calcium glycerolrophosphatides perform the function of tribological additives. The method of infrared spectroscopy proved that the full interaction between polyisocyanate and amidated phosphatide concentrate takes place at the molar ratio of 1:3. Physicochemical properties of the developed urea greases were studied and comparative analysis of their quality indicators with the Maspol brand lubricant was performed. The synthesized urea greases are characterized by high mechanical (a change in penetrations after moving of 100,000 double cycles of 42–45 mm·10 -1 ), colloidal stability (5.2–5.6 % of extracted oil) and high-temperature properties (dropping point above 230 °C). In addition, these thixotropic systems are resistant to oxidation, do not cause corrosion of non-ferrous metals, and are able to operate in contact with water. Phosphorous residues improve the lubricating properties of synthesized compositions without any additional introduction of tribological modifiers (critical load is 980–1,039 N, welding load – 1,568–1,744 N). Due to the use of raw materials of plant origin in the composition of lubricating compositions, their biodegradation is enhanced by 6–7 %

Methods and Prospects for Determination of Mycotoxins in Medicinal Herbal Raw Materials (Review)

Methods and Prospects for Determination of Mycotoxins in Medicinal Herbal Raw Materials (Review)

SUBSTANTIATION OF THE CONSTRUCTIVE-TECHNOLOGICAL SCHEME OF THE CAVITATION DISPERSATOR-HOMOGENIZER OF AGRICULTURAL RAW MATERIALS OF PLANT ORIGIN FOR FODDER PURPOSES

n urgent task is to increase the efficiency of preparation of high-quality feed through the use of technological processes of dispersion and homogenization with cavitation processing of feed components. The aim of the research is to substantiate the constructive-technological scheme of cavitation dispersant-homogenizer of agricultural raw materials of plant origin for feed purposes. As a result of research, the design of the working bodies (rotor and stator) of the cavitation dispersant-homogenizer was proposed and justified. Structurally, stator resonators and rotor confusers at the moment of their comparison form blades, the curvature of which repeats the curvature of the impeller of a centrifugal pump. To verify the operation of the proposed working bodies of the cavitation dispersant-homogenizer, numerical simulation was performed using the Star CCM + software package. Modeling was carried out using the model of multiphase interaction, Eulerian multiphase, volumetric fluid method (VOF). The phase motion obeys the k-ε turbulence model. At the first, the approximate mixture was presented as a two-phase liquid-gas medium, while the gas is the gaseous phase of the liquid. The thermodynamic state of the mixture was allowed as a resolving multiphase temperature. It was assumed that the liquid in the process of movement had a constant density, and the gas was ideal. The interaction between the liquid-gas phases obeyed the VOF-VOF bulk fluid and Schnerr-Sauer cavitation models. As a result of numerical simulation of the cavitation dispersion process on the developed design, its effectiveness is proved as a pump for pumping liquids with components of the feed mixture, as well as a grinder using a hydro-shock, which is formed as a result of cavitation in the stator resonators and rotor confusers.

Nowe surowce roślinne w Farmakopei Europejskiej. Część 7. Ilex paraguariensis A. St.-Hil. (ostrokrzew paragwajski) – źródło nowego surowca alkaloidowego

One of the newest pharmacopoeial documents, the European Pharmacopoeia Supplement 9.4 contains monographs of several new raw materials of plant origin, long used in East Asian and South American medicine. Part 1 and 2 presents characteristics of the plant species providing new saponin raw materials (Bupleurum sp., Platycodon grandiflorus). Part 3 describes Ligusticum chuanxiong, which is the source of a new raw material rich in volatile oil. Part 4 is dedicated to Houttuynia cordata and Part 5 to Paeonia x suffruticosa. These plants supply a new flavonoid and terpenoid-phenolic raw materials. Part 6 is focused on characteristics of Paullinia cupana (a source of alkaloid raw material). On the other hand, Part 7 presents botanical, ecological and chemical characteristics of Ilex paraguariensis (yerba-mate). Mate folium, a raw material derived from this species has long been used by indigenous peoples of Argentine, Brazil, Paraguay and Uruguay in the form of infusion as a traditional stimulating drink. This raw material is particularly rich in caffeine and theobromine, chlorogenic acid, dicaffeoylquinic acids and catechins. The backbone of the article is made up of a review of therapeutic applications of this raw material confirmed by scientific studies. Mate folium appears as a kind of “panacea” efficient in lifestyle diseases currently threatening the mankind. The aim of the article is to popularize professional knowledge of this species, to date insufficiently known in Poland, in pharmaceutical and medical community.

PHYTOCHEMICAL COMPOSITION OF LIPOPHILIC FRACTION OF PLANTS OF THE PLANT ROSA CANINA L. GENUS ROSA

The genus of wild rose, or Rosa L., belongs to the family Rosaceae. It has many cultural forms, bred under the general name Rosa. At the moment, more than 400 species of rose hips are known. Usually these are upright shrubs, less often creepers, sometimes low tree-like forms or almost herbaceous plants. Rosehip is common in the temperate and subtropical zones of the Northern Hemisphere, it can often be found in the mountainous regions of the tropical zone. Some species of rose hips are common from the Arctic Circle in the north to Ethiopia in the south. On the American continent - from Canada to Mexico, Favorable conditions for Rosehip are in the Mediterranean region. Several species of the Rosehip genus have an extensive distribution area. Kazakhstan has significant resources of medicinal raw materials of plant origin. Among the most priority representatives of the wild flora are species of the rosehip genus - Rosa L. as a most valuable medicinal plant. In total, 21 species of wild rose grow in the republic, including 5 in the central Kazakhstan: R. glabrifolia - sh. naked, R. laxa Retz. - w. loose, R. acicularis Lindl. - (W. needlefish), R. majalis Herrm. (R. cinnamomea L.) - sh. May (W. cinnamon) and R. pimpinellifolia L. (R. spinosissima L.) - W. femoral cell. Kazakhstan species of the genus Rosa L. Rose hips are characterized by a high content of biologically active substances and are widely used both in medicine and in cooking. In this paper, a comparative analysis of rose hips, Rosa canina L., harvested in the fall of 2018 is carried out. Plant raw materials are collected in the southern region of the Republic of Kazakhstan (Almaty region). The crushed air-dry raw materials were extracted with hexane and chloroform in the ratio of raw materials-reagent (1:10) in a Soxhlet apparatus. The resulting extract was concentrated under mild conditions to a thick concentrate, which was analyzed on a gas chromatograph with a mass selective detector. The analyzes were carried out on a gas chromatograph with a mass spectrometric detector 6890N / 5973C (Agilent, USA). The peaks detected in the chromatograms were identified using the NIST’11 and Wiley 10 mass spectral libraries. The article first studied and conducted a comparative analysis of lipophilic substances contained in the fruits of the plant Rosa canina L, harvested in the Almaty region. The extracts mainly include hydrocarbons, derivatives of higher carboxylic acids, higher alcohols and some other substances, in particular butyl tetradecyl ether of hydrochloric acid, [4- (2-methylpentanoylsulfamoyl) phenyl] amide of 2-methylpentanoic acid in hexane extract and, butyl undecyl ether sulfuric acid, eicosyl trifluoroacetate and ethoxycarbonyl-3-methyl-4-azafluorenone, 2-fluorenilim in the chloroform extract. Further work will be continued in order to determine the potential biological activity of the obtained extracts. Keywords: Rosa canina L., СКФ-экстракция, никотин, GC-MS, химический состав.

ПЕРЕРАБОТКА ЛУЗГИ ПОДСОЛНЕЧНИКА В УГОЛЬНЫЕ БРИКЕТЫ ВЫСОКОЙ ПРОЧНОСТИ

An urgent problem of the modern agro-industrial complex is the low efficiency of the use of secondary raw materials. On the basis of Rosstat data, in 2018 almost 13 million tons of sunflower seeds were collected in the country, which led to the accumulation of up to 1.8-3.2 million tons of husk, which is the ballast component of the technology for producing sunflower oil. Oil refineries continuously bear the costs of storage, safety, and the removal and disposal of such waste in landfills. Sunflower husk has a high calorific value, so thermochemical processing methods allow for the integrated processing of unclaimed raw materials of plant origin with moderate capital costs in energy and various chemical products. An experimental laboratory setup for conductive pyrolysis of plant materials has been developed to produce high-strength coal briquettes. The advantages of conductive heat feed pyrolysis reactors are simplicity of design and ease of maintenance. The results of a pilot study of the conductive pyrolysis process of sunflower husk showed that the obtained coal briquettes have a low ash content (6.2%), their maximum yield (29%) was achieved at a pressing pressure of 25 kg/cm2, and the maximum density of the samples was 1139 kg/cm3 (pressing pressure 153 kg/cm2). It was found that an increase in pressing pressure from 20 to 150 kg/cm2leads to an increase in the density of coal briquettes by 16%, and the maximum value of compression pressure is 566 kg/cm2. Also, at a compaction pressure of more than 50 kg/cm2, the impact resistance index during discharge reaches 100%. The developed technology provides a large mass yield of coal briquettes with high quality characteristics, which indicates the promise of utilizing sunflower husk by conductive pyrolysis in the fuel feed for the metallurgical industry.

Raising Intensity and Modeling the Process of Inulin Extraction from Raw Materials of Plant Origin

The key and most energy-consuming process in obtaining inulin is the extraction process. The effectiveness of technology as a whole depends on this procedure. The present research is devoted to studying statics and kinetics of inulin water extraction from artichoke with the purpose of intensification, optimization and modeling of extraction process. Analysis of technical and patent literature has allowed to reveal the ways of aggregation of inulin extraction, in particular, by influence of ultrasonic oscillations on the object of processing. To study the statics of the extraction process, i.e. equilibrium states of the system of interacting substances with the purpose of determining equilibrium concentrations at different temperatures with the use of ultrasonic radiation, kinetic laws of the process and to select rational operating parameters and extraction process intensification, a series of experiments and experimental data processing were carried out. On the basis of the obtained data the process modeling is carried out and the model of mass transfer while inulin extraction is calculated. After have been analyzed the obtained results, in particular, fields of inulin concentration in Jerusalem artichoke and kinetic curves of extraction, it was concluded that in the process of extraction there are slight gradients of concentrations observed, which cause "soft" extraction modes. Furthermore, ultrasonic treatment application at the frequency of radiation 20-22 kHz reduces the duration of the extraction process and significantly increases specific output of inulin. The equations obtained are necessary not only to determine the duration of extraction and its rational mode parameters, but also to model the extraction process mathematical results. These research results can be used in the field of food science and industry, as well as in the development and design of food equipment.

Electrochemical properties of nanoporous carbon materials obtained from raw materials of plant origin (hemp shives)

The paper reveals the results of electrochemical studies of activated nanoporous carbon material (NPC) as an electrode material for electrochemical capacitors (EC), the charge of which is accumulated in an electrical double layer (EDL). NPC material has been obtained from raw material of plant origin (hemp shives) by thermochemical activation using phosphoric acid. It has been established that there is an optimal ratio between the amount of acid and precursor based on plant biomass that is equal to 0.75:1. The specific surface area of ​​the obtained NPCwas ~ 2000 m2/g, and the maximum specific capacitance of EC models based on them was ~ 113 F/g. At the same time, the contribution of the EDL capacitance to the total capacitance is 60-80 %.

Инкапсуляция порошка рябины обыкновенной (Sorbus aucuparia) полисахаридами растительного происхождения

Introduction. Functional food industry has a stable tendency to use natural plant materials and products. The rowan thrives in Siberian conditions, which makes rowanberries a local raw material of plant origin. The article features the process of encapsulation of bitter plant extracts, which makes it possible to create new functional ingredients.
 Study objects and methods. The plant extract was obtained from the powder of infrared-dried uncultivated rowanberries harvested in the city of Novosibirsk and the Altai Territory in September 2018 and October 2019. The research compared two parallel encapsulation technologies: spray and freeze drying. The encapsulating matrix vs. IR-dried powder ratio was established experimentally. Konjac and guar gum polysaccharides were used as encapsulating membranes. The content of antioxidants, flavonoids, vitamin C, and β-carotene was determined in the IR-dried rowanberry extract and encapsulated powder. A set of experiments made it possible to compile a new formulation of a cottage cheese dessert with encapsulated functional additive. The dessert was tested for various quality indicators that affect the physicochemical and rheological properties of the product, i.e. moisture, solids content, sugar content, vitamin C, β-carotene, antioxidant capacity, and biologically active flavonoids.
 Results and discussion. Encapsulation significantly improved the sensory properties of the final material. The physicochemical quality assessment showed that a 1:1 dilution of rowan extract with a food polysaccharide did not affect the content of biologically active substances (with a tolerance of 8%). The physical and chemical quality assessment confirmed the functionality of the dessert: it contained > 15% of the daily physiological requirements of vitamin C, β-carotene, antioxidants, and flavonoids.
 Conclusion. The paper introduces a novel method of rowan powder encapsulation, which was successfully applied to create a new functional product. The encapsulation technology made it possible to soften the natural bitterness of the raw material. The new functional product demonstrated excellent sensory properties and nutritional value.

Lignin as a Renewable Resource of Hydrocarbon Products and Energy Carriers (A Review)

A review of modern industrial and developed experimental approaches to the separation and conversion of lignin—a renewable and accumulated raw material of plant origin—into important organic products is presented. Based on an analysis of the literature data, the prospects of the use of catalytic systems for increasing the selectivity and depth of lignin conversion were demonstrated. The basic principles of the application of microwave stimulation to the destruction of the stable structure of lignin, including a new approach to the rapid plasma-catalytic conversion of lignin into synthesis gas, were considered.

Compound Feed Technology in Sturgeon Fish Aquiculture

The modern fish processing industry of the Russian Federation sets the task of increasing the efficiency of the use and development of the resource potential of the fishery complex by means of aquaculture and mariculture development, including sturgeon fish breeding. In this case, complex processing through the rational use of by-products of fish and hydrobiont. In Russia, China, the EU and other countries, most fish processing enterprises do not rationally use by-products of fish cutting, which leads to violation of environmental safety (waste deposits are littered with waste from the fishing industry). The article discusses the prospects of using alternative plant materials in the diet of sturgeon fish, presents the recipes for full extruded compound feed for this group of organisms, the quality indicators of compound feed for sturgeon. A comprehensive assessment of the quality of compound feed products was obtained according to the physicochemical and structural indicators of compound feed. The optimal terms and conditions of storage of the obtained feed were found. Based on the performed tests, it was concluded that it is advisable to use raw materials of plant origin in the composition of compound feed, which contributes to the growth of the live weight of fish, leads to the replacement of the costly components of the compound feed with cheaper raw materials of plant origin, provided that the nutritional value is not reduced, and the period and conditions of storage meet the existing requirements.

DEVELOPMENT OF RECIPES OF CUTTED SEMI-FINISHED PRODUCTS WITH AMARANTE FLOUR AND EVALUATION OF THEIR COMMODITY PROPERTIES

The article considers the factors of deterioration of the health of the population of Ukraine, which arose as a result of problems with ensuring a balanced diet. Ways to solve this problem are identified: development and introduction of recipes and technologies for the production of new, organic food, search for non-traditional high-protein raw materials of plant origin, increasing their availability for different segments of the population. The research of scientists in the direction of creation of cutted meat semi-finished products of the increased nutritional and biological value at the expense of addition to them of plant raw materials: rape, Jerusalem artichoke, elecampane root, lupine, etc. is analyzed. Amaranth has been identified as a promising raw material with a high content of balanced proteins, fats, vitamins and minerals. The optimal amount of amaranth flour as a substitute for raw meat in the production of cutted semi-finished products was determined. It was found that the replacement of 10% beef cutlet meat with amaranth flour improves the physical and chemical properties of cutted semi-finished and finished products (increases the plasticity of minced meat and the yield of finished products, reduces losses during heat treatment). It is experimentally proven that meat products with the addition of amaranth flour have higher organoleptic characteristics than natural ones. Promising recipes for combined meat products - cutlets and steaks using amaranth flour have been developed.

Substantiation of technological approaches to creation of a functional product based on creamy pumpkin composition

Scientific research and practice show that a certain part of the population of the Russian Federation has nutritional disorders. In particular, the deficiency in β-carotene is within 20%, vitamin C - 25%, iron - 35%, zinc - 35 - 45%. The analysis found that on the basis of widespread raw materials of plant origin and, in particular, carotene-containing, it is possible and advisable to create functional products containing a complex of vitamin and mineral substances with a synergistic (strengthening) effect. At the same time, the assumption was used about the possibility and feasibility of extracting β-carotene from pumpkin pulp by the fatty component of cream with a mass fraction of fat from 10% to 20%. Taking into account this approach, a basic technological scheme for obtaining food systems enriched with β-carotene has been developed. On the basis of the cream and pumpkin composition obtained according to one of the options, the recipe for the dessert chocolate paste “Armeyskaya” was developed. The possibility and expediency of creating a mayonnaise product with a relatively high protein content, a rational ratio of polyunsaturated fatty acids, as well as significant concentrations of vitamins has been substantiated. Rheological dependences and consumer properties of a mayonnaise product with a given physiological effect have been established. It was found that it contains an antioxidant complex: β-carotene + vitamin C + Zn, which has a synergistic effect. It makes it possible to recommend the product as having the effect of maintaining the activity of the cardiovascular system in accordance with the Russian national standard GOST R-54059-2010.

ON INTEGRATION OF WASTEWATER TREATMENT TECHNOLOGIES AND PRODUCTION OF RENEWABLE ENERGY SOURCES

The work is devoted to the study of technological processes corresponding to the requirements of the developing closed-loop economy, which will be based on the wide use of renewable resources, maximum recycling of secondary raw materials, with the transition from fossil fuels to renewable energy sources as one of the objectives. A study of the possibility of producing fatty acid esters from renewable raw materials of plant origin - microalgae Chlorella vulgaris - with the use of municipal wastewater was carried out. Approaches to the development of technologies of fatty acid esters production and promising ways to improve the key stages of such production are considered. It is shown that under certain conditions (temperature of 10-32 °С, illumination of 7-14 klx) municipal wastewater can be treated and at the same time serve as a nutrient medium in the process of cultivation of microalgae biomass with lipid content of 10-18% of dry matter. Depending on the conditions of cultivation, the cells of the Chlorella vulgaris IPPAS C-2 strain of microalgae reduce the concentration of ammonium cations, phosphate anions and total microbial number in municipal wastewater by 93 - 95% (wt.), 90 - 97% (wt.) and 86 - 95%, respectively. The influence of technological conditions of the process on the biomass growth rate and fatty acid composition of accumulated lipids is analyzed. It is experimentally established that triglycerides, O-dialkylmonoglycerides and fatty acids have the greatest inhibiting effect on the microflora of wastewater. Using Hansen solubility parameters, a system of polar and non-polar solvents consisting of ethanol and petroleum ether in the ratio of 1:2 (vol). was selected, which ensures the efficient conduct of the extraction process. The yield of fatty acid esters of КFAE = 45% was obtained in the course of transesterification reaction with the use of ethanol in the ratio with lipids 6:1 (mole) at the reaction temperature of 60 °C in the presence of an alkaline catalyst - sodium hydroxide (3% of the mass of lipids).

ДОСЛІДЖЕННЯ ФУНКЦІОНАЛЬНИХ ВЛАСТИВОСТЕЙ ВАРЕНИХ КОВБАС З ДОДАВАННЯМ ПШЕНИЧНОЇ КЛІТКОВИНИ З ПЕКТИНОМ ГАРБУЗА

Шляхом мікроструктурного аналізу встановлено, що пшеничнаклітковина з пектином гарбуза за розмірами частинок і особливостями її будови невідрізняється від аналогічних структурних елементів ковбасних фаршів, що свідчить проспорідненість білків пшеничних і пектину гарбуза з тваринними білками; дослідженофункціонально-технологічні, структурно-механічні, органолептичні показники модельнихфаршевих систем та готових ковбасних виробів. Встановлено, що рівень заміни м’ясноїсировини (свинини напівжирної) в кількості 3 %, 5 %, 7 % пшеничною клітковиною,збагаченою пектином гарбуза, не впливає негативно на ці показники; заміна 5 % м’ясноїсировини в ковбасних виробах з додаванням пшеничної клітковини з пектином гарбуза, даєможливість отримати розрахунковий економічних ефект 1310,20 грн на 1 т готовоїпродукції і збільшити рентабельність підприємства на 8,1 % (за цінами 2018 р.).

The use of pumpkin crumbs in pate technology and their functional characteristics

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

Fermented milk drink technology with orange syrup

Nowadays in the dairy industry, the combination of raw materials of plant origin with a dairy base can be noted. Received dairy products have a functional orientation. The product line is expanding with every new filler. This allows the consumers to choose the product they like. The properties of the starter cultures used for fermented milk products were studied by the authors, and the choice of starter culture was carried out. The starter culture “Narine” was used in the development of a method for the fermented milk drink production. The choice of starter culture was made taking into account the more pronounced bactericidal antibiotic properties of acidophilus bacillus in relation to some harmful and pathogenic bacteria compared to other starter cultures. The choice of flavor component was carried out to expand the assortment of fermented milk drink. Experiments showed that yellow and orange colors affect the perception of the buyer positively. They help to cope with fatigue and depression. They are closer to the natural colors of dairy products; therefore, in the production of this fermented milk drink, the orange filler in the form of syrup was used. Mass fraction of orange syrup ranged from 1 to 7%. The optimal dosage was 5%. With the help of it the drink had a clean sour-milk taste and the orange smell, a uniform consistency and a yellowish color. The recipe was selected and the technology of fermented milk drink, which involves the introduction of orange syrup in the fermented product, was developed. The main organoleptic, physico-chemical and microbiological indicators of the fortified fermented milk drink were studied in the work. The compliance of the quality indicators of the fermented milk drink with the requirements of the Technical Regulations of the Customs Union “On the Safety of Milk and Dairy Products” (TR TS 033/2013) was determined.

The use of taxonomic methods in the comparative analysis of the production volume of agricultural raw materials of plant origin in Poland

<b>Aim:</b> The aim of the article is to assess the size of agricultural production of plant origin in Polish voivodships in 2016 from the perspective of taxonomic methods. <br><b>Material and methods:</b> The study used a non-linear method of ordering, represented by Ward's method and the method of linear ordering, which benefited from the measure Hellwig development. The subject of the study constituted the Polish voivodships in 2016. 11 variables describing the amount of agricultural production of plant origin were taken into account. <br><b>Results and conclusions:</b> Poland is a country with a strong differentiation in terms of the amount of agricultural production of plant origin, while the majority of provinces have a low level of agricultural production of plant origin.

Studying consumer properties of the developed cupcakes using non-traditional raw materials

We have investigated the influence of non-traditional raw materials of plant origin and natural additives on the formation of consumer properties of cupcakes with improved composition. We have defined and scientifically substantiated the formulation composition, as well as proposed model samples of cupcakes, based on the performed analysis of the organoleptic, physical-chemical indicators, food and biological value. Assessment of the organoleptic indicators was carried out based on the developed estimation scale considering such indicators as taste, smell, view at fracture, color, surface, shape, consistency following the introduction of the indicator for flavor; profilograms for samples were constructed. Based on the performed organoleptic assessment, it was established that the devised cupcakes, with the introduction of alternative raw materials to the formulation, have a good taste, flavor; they were highly appreciated by a tasting board. Due to a change to the formulation, it has become possible to reduce the caloric value of products by 16‒39 kcal/100 g. The new samples are characterized by a higher content of protein, by 18.9‒31.8 % (cupcakes without filling) and by 1.6‒1.7 times (cupcakes with filling), by a lower amount of fat, by 3.1–20.1 %, and carbohydrates ‒ by 4.7‒14.9 %. The content of essential amino acids was determined using the automated amino acid analyzer T 339. The new products demonstrated an increase in the content of amino acids, by 1.1‒1.9 times compared to control sample. The fat-acid composition of cupcakes was determined by gas chromatography applying the gas chromatographer HP 6890. The ratio of proportion of unsaturated fatty acids to saturated acids in new products increased by 1.22‒1.55 times. Mineral composition was determined by the method of atomic absorption spectrophotometry at the atomic-absorbing spectrophotometer C-115 PK. The content of mineral elements increased by 1.1‒2.7 times, of vitamins ‒ by 1.2‒2.9 times. Based on the acquired data we have justified the feasibility of extending the range of flour-based pastry products with the new types of cupcakes.