The micronutrient profile of medicinal plant extracts

Medicinal plants contain biologically active substances that have a physiological effect on the human body. In the territory of Ukraine, 15 of the most important medicinal plants grow from a medical point of view, among which are Melissa officinalis L and Сalendula officinalis. Micronutrients are necessary for the body in small quantities, not being a source of energy, they take part in their assimilation, as well as in the regulation of various functions and the implementation of the processes of growth and development of the human body. The study aims to establish the micronutrient profile of extracts and infusions from medicinal raw materials – Сalendula officinalis and Melissa officinalis. The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purpose

Research and development of a technology for the production of healthy sausages

Due to the general deterioration of the environmental situation and the associated increase in the negative impact on consumer health, studies have been conducted to develop a healthy sausage recipe. The research aims to develop the composition of minced meat characterized by minimal sensitivity to oxidants and balanced mineral content and implement therapeutic and preventive properties to the product made from it. The research was conducted on minced meat. The Ukrainian state standard 4436:2005 minced meat recipe was used as a sample. The values of the parameters were determined by standardized methods, and the concentration of sodium chloride was determined by the Mohr method. Organoleptic quality indicators of sausages of standardized and experimental composition were determined by the method of expert evaluation. A method of inhibiting the processes of oxidative deterioration of the meat mixture under the influence of oxygen by introducing rosemary extract into the mixture was determined. The possibility of reducing the dosage of sodium cation by replacing rock salt with sea salt enriched with kelp was determined, which also made it possible to reduce the dosage of toxic sodium nitrite. The content of beef in the meat raw materials of the prototype was reduced to 30%, and that of semi-fat pork to 26% due to the inclusion of blood plasma protein (1.0%), orange dietary fiber (0.5%), and water for their hydration (7%). In the composition of spices and auxiliary materials of the prototype, table salt (2.2%) was replaced by sea salt (2.1%), and the content of sodium nitrite was reduced from 0.0075% to 0.0050% due to the introduction of rosemary extract (0.15%) and the bacterial preparation “Iprovit LRR” (0.05%). The possibility of extending the guaranteed shelf life of sausages from 3 to 10 days was shown and the possibility of replacing rock salt with sea salt in minced meat was determined, which, while maintaining a sense of sufficient salinity of the product, allowed the reduction of the dosage of sodium cation by 30% and enrich the minced meat with trace elements – calcium, magnesium and acutely deficient iodine. The developed recipe of “Healthy” sausages can be used for industrial production at meat processing enterprise

The Influences of Cavitation Effects on the Electric Conductivity of Juices in Sugar Production

The paper presents the results of studies the influence cavitation effects arising from the juices steam treatment on cellular and diffusion juices in sugar production. In conducting parallel studies the juices treatment by steam and their usual heating and cooling structural transformations in the constituent parts of juices have been established which leads to an increase in electric conductivity. Thus ion carriers are releasing which will allow to increase the juice purity and the sugar-sand production amount

New grain concentrates with increased biological value in the structure of modern nutrition

Nutrition of modern people is the main controllable factor that determines their state of health, quality of life, efficiency and active longevity. It has been established that excessive consumption of animal fats, simple carbohydrates, table salt and a significant reduction in the diet of vegetables and fruits, which are sources of vitamins, minerals, dietary fibre and minor biologically active substances, results in the development of cardiovascular diseases, metabolic disorders, cancer, etc. Thus, the priority task of scientists and practitioners is to develop products of high biological value as an important factor in preserving human health and disease prevention. The development, introduction into production, and popularisation of such products will optimise the nutritional structure of Ukrainians, overcome the adverse trends in the health of the nation caused by nutritional status disorders, improve the quality of life of the population, and improve the demographic situation in Ukraine. The research substantiates the expediency and necessity of establishing new products with improved properties and provides a list of used additives of natural origin, which are a source of essential nutrients. The results of the conducted tests confirm the optimisation of the chemical composition of new grain concentrates, improvement of their organoleptic properties, and prolongation of shelf life, which indicates the correct choice of prescription components, and their rational ratio. The characteristics of the nutritional and biological value of new grain concentrate Extrapolivitamix enriched with vegetable powders, wheat germ, iodine and raisins are presented. The properties of grain concentrates were explored, and it was proved that they can be included in the group of functional foods due to the correlation of chemical composition. The optimal concentrations of functional ingredients that can be used in new products were determined. New concentrates “Extrapolivitamix” are recommended for industrial production and use in the daily die

Forecasting the sale price of pork in agricultural enterprises

Purpose. The purpose of the study is to build and analyze an econometrical model to establish correlational relationships between the main factors influencing the price of pork sales. Methodology / approach. In the research process, general scientific and special research methods were used, namely: monographic – to detail the functioning of the pork market; comparative – for comparing indicators and identifying trends in their change over time; statistical – for studying processes, actual data, identifying trends and regularities in the development of the pork market; tabular – for a visual representation of the obtained results; graphic – to illustrate the trends of the studied economic phenomena; correlation and regression analysis – to determine the influence of the main factors on the selling price of pork and forecasting the selling price of products; abstract and logical – for formulating conclusions and research results. The information base of the study is the data of the State Statistics Service of Ukraine and 100 agricultural enterprises of the Cherkasy region that are engaged in the production of pork. Results. With the help of regression analysis, the dependence between the factors affecting the selling price of pork was determined, the quantitative assessment of the parameters and their statistical reliability was carried out. The obtained results made it possible to draw reasonable conclusions about the current state of the process and its development in the future. A quantitative assessment of the dependence of the retail price of pork on the income of the population in the regions of Ukraine was carried out. The main results of the study can be used to predict performance characteristics based on actual, random and calculated factors. The developed econometrical model of forecasting and planning the selling price of pork will contribute to the improvement of the system of forming production plans for the short-term period and will make it possible to increase the company’s income. Originality / scientific novelty. In order to determine the forecast prices of pork sales and reduce their variability, it is substantiated the importance of using multiple correlation analysis to assess the interdependencies between statistical features and identify factors of direct or indirect influence on the price level. The results of the econometrical model are the basis for forecasting the sale price of pork, taking into account such factors as the number of animals and the average weight of one sold head, the increase of which will increase the profitability of the enterprise. Practical value / implications. The practical value of the obtained research results lies in the use of correlation and regression analysis as a flexible tool for determining the quantitative expression of relationships between the factor characteristic and independent variables. The results of the study can be useful for pork producers to better understand their current state, to be able to manage the ongoing events, and to more accurately predict the future state

Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products

Using the antagonistic competitive interaction of the microbiological cultures has become one of the potential and modern ways to improve the quality of dry-cured meat products. These studies aim to substantiate the use of the starter cultures for producing fermented pork meat products. The studies' physicochemical, microbiological, organoleptic, and statistical methods were used for their implementation. Two starter cultures were used on the basis of Lactobacillus plantarum, L. rhamnosus and Kocuria rosea (SC 1); Staphylococcus carnosus, L. plantarum, L. Rhamnosus and L. paracasei (SC 2). The dynamics of microbiota development, the dynamics of acidity, the content of sodium nitrite, parameters of water activity, the dynamics of moisture changes, the content of nitrogen-containing substances, the accumulation of free cyclic and acyclic amino acids, as well as the organoleptic characteristics were studied. It had been established that the undesirable microflora is suppressed due to the active development of the starter cultures in fermented meat products. The study results confirm that using the starter cultures while producing the dry-cured meat contributes to their dehydration and reduction of the parameters of water activity.  Based on the tasting results, the samples with the addition of the compositions of the starter cultures received a total score higher than the control sample, in particular, they had a beautiful appearance, a cut of red color, an elastic consistency, a delectable flavor with a characteristic sour after-taste. The use of the starter culture based on the combination of Staphylococcus carnosus, L. plantarum, L. rhamnosus, and L. paracasei (SC 2) for the dry-cured meat products to be produced activates the microbiological processes, which improves the structural-mechanical properties of the meat product, increases the water-binding power and, as a whole, positively influences on the quality of the finished product. It has been shown that the use of the drugs SC 2 and SC 1, when the dry-cured pork balyks are produced, decreases the duration of the technological cycle by 3-4 days, as well as ensures a high degree of sanitary and epidemic safety of the finished product: the absence of pathogenic and opportunistic microorganisms, the low residual content of sodium nitrite of up to 0.003%

Підвищення якості пшеничного хліба збагаченням борошном тефу

The research of the influence of teff flour on the technological process and quality of wheat bread was present in the article. The analysis of the chemical composition of teff flour indicated, that it is a valuable raw material for enriching wheat bread. However, its dosage in the quantity of 10 and 20 % to the weight of wheat flour leads to decrease in the amount, springy and extensibility of gluten in the dough. Alveograph studies also confirmed that dosage of 20 % of teff flour the most decreases springy of the dough and it becomes more plastic. The improvement of the structural and mechanical parameters of bread with teff was applied the biotechnological method of preparation on sourdough that created on the pure cultures of lactic acid bacteria “Biolight”. The experimental studies were proving that utilizing of teff flour in the quantity of 10 % and sourdough improved both the quality and nutritional value of wheat bread. In particular, the specific volume of bread increased by 4.0 %, acidity ‒ by 2.9 % compared to the control; and the product was distinguished by a pleasant "nutty" taste and aroma. Close correlations between the percentage of teff addition and the spread of the dough ball were established, r=0.98 (n=10, p≤0.05) and the form stability of the bread, r=(‒0.95) (n=10, p≤0.05). It allowed establish that wheat bread with teff addition need to make in the mould. It was calculating that consumption of the daily norm of bread with 10% teff the consumer will be receiving a sufficient quantity of valuable food nutrients. Thus, the need of protein was covered by 42.9 and 49.8 %; iron ‒ by 32.3 and 28.5 %; vitamin B5 ‒ by 17.6 and 24.2 %, respectively, for men and women; and the need for phosphorus ‒ by 26.7 %, for both groups. The technology of wheat bread with teff of high quality for mass consumption that recommended for wide industrial implementation has been developСтаття присвячена дослідженням впливу борошна тефу на технологічний процес та якість пшеничного хліба. В результаті аналізу хімічного складу борошна тефу встановлено, що воно є цінною сировиною для збагачення пшеничного хліба. Однак дозування його в кількості 10 та 20 % до маси пшеничного борошна призводить до зниження кількості, пружності та розтяжності клейковини в тісті. Дослідженнями на альвеографі також підтверджено, що при дозуванні 20 % найбільше знижується пружність тіста і воно стає більш пластичним. Для покращення структурно-механічних показників хліба з тефом застосовано біотехнологічний спосіб готування на створеній заквасці з чистих культур молочнокислих бактерій Біолайт. Експериментальними дослідженнями доведено, що використання борошна тефу у кількості 10 % та закваски поліпшувало, як якість так і харчову цінність пшеничного хліба. Зокрема, питомий об’єм хліба виріс на 4,0 %, кислотність – на 2,9 % порівняно з контролем; а виріб вирізнявся приємним «горіховим» смаком та ароматом. Встановлено тісні корелятивні зв’язки між відсотком внесення тефу та розпливанням кульки тіста, r=0,98 (n=10, p≤0,05), та формостійкістю хліба, r=(‒0,95) (n=10, p≤0,05). Це дозволяє стверджувати, що пшеничний хліб з тефом доцільно виготовляти формовим. Розраховано, що при споживанні добової норми хліба з 10% тефу споживач отримає в достатній кількості цінні нутрієнти їжі. Так, потреба в білку покривалась на 42,9 і 49,8 %; заліза – на 32,3 і 28,5 %; вітаміну В5 – на 17,6 і 24,2 %, відповідно, для чоловіків і жінок; а потреба у фосфору – на 26,7 %, для обох груп. Отже, розроблено технологію пшеничного хліба з тефом високої якості для масового споживання, яку рекомендовано для широкого промислового впровадженн