Establishing The Equipment-methodical Support For Determining The Properties Of Extracts Of Grape Pomace Extracts Produced In The Subcreative Water Environment

Research objective: development of a high-pressure reactor for researching the process of extraction of grape pomace by the subcritical water and determining the parameters, providing the maximum yield of various target products – biologically active substances; formation of methodological support for raw material preparation, qualitative and quantitative analysis of extracts, produced by the subcritical extraction. As a result of simulation in the ANSYS system of the stress-strain state of the walls of the reactor chamber and a set of calculation operations, a high-pressure reactor was created that meets the requirements. The formed methodical complex for determining the physicochemical properties of extracts and the content of various biologically active substances included methods for preparing samples and determining the yield of dry extractive substances, evaluation of extraction of polyphenols (tannic-catechol complex), evaluation of extraction of reducing substances, identification furfural and gallic acids, estimation of free organic acids in terms of tartaric acid, evaluation of antioxidant activity of extracts). This methodological complex allows us to estimate the physico-chemical properties of the extracted biologically active substances

Thermogravimetric Analysis of Indicators of the Paste Based on Sour Cream

For forming structural-mechanical properties of sour milk pastes and guaranteeing their stability at storage, it is promising to use non-fried buckwheat in their recipes that allows to raise the food value of products additionally. The aim of the researches was the study of features of the condition of moisture of sour milk pastes, based on sour cream with introducing non-fried buckwheat in the amount 5,0 % of the mixture mass. A sample with modified starch Е 1410 was taken as a control in the amount 1,3 %.The study of the moisture condition was realized by the thermogravimetric method using a derivatograph Q-1500D (Paulik-Erdey) (Hungry). It was established, that the content of adsorptive moisture of the sour milk paste was 34,0 %, whereas in the control – 34,5 %, that confirm the effectiveness of using non-fried buckwheat as a moisture-binding component. Such properties of non-fried buckwheat may be explained by the presence of starch compounds and easily accessible protein in its composition, able to hydration in the process of preparation of a component and to keeping moisture at further storage of a product

Research of Extraction of Biologically Active Substances From Grape Pomace by the Subcritical Water

The process of extracting biologically active substances from the grape pomace of grape variety Moldova has been studied. The presence of gallic acid and furfural was identified. It is shown that the temperature of the extraction process has the greatest influence on the yield of biologically active substances from grape pomace. The influence of process parameters of extraction (the size of the fraction of dry grape pomace, temperature, pressure, liquid-solid ratio) on the antioxidant activity of the extracts, the yield of dry matter, the total yield of polyphenols, tartaric (wine) compounds, reducing substances is determined. It was established that the use of dry grape pomace of 3 mm fraction ensures the maximum yield of target products. Rational parameters of this process are determined. The maximum yield of dry substances during the SCW extraction of GP is provided by the following process parameters: T=150–160 ºC, τ=90 min, P=12 MPa and liquid-solid ratio of 1:10. Rational process parameters of SCW extraction of GP during the extraction of total polyphenols: T=100–110 ºC, τ=60 min, P=12 MPa and liquid-solid ratio of 1:10. The extracts obtained with these parameters have a high antioxidant activity – 94.01 %. Rational process parameters of SCW extraction of GP during the extraction of reducing substances: T=150–160 ºC, τ=90 min, P=12 MPa and liquid-solid ratio of 1:10. These parameters provide extraction of up to 50 % of reducing substances. The high titrated acidity of the extracts obtained (6.649, 0.1 mol/l NaOH per 1 g of extract, ml) is provided by the extraction of GP with the following process parameters: T=150–160 ºC, τ=90 min, P=12 MPa and liquid-solid ratio of 1:

Determining the Effect of Apple and Banana Powders Dried by Sublimation on the Quality Indicators of A Sour Milk Dessert During Storage

The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4‒4.2 pH units. The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×108 CFU/g on day 9, which meets the regulatory requirements. Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С. The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw material

Determining the Properties of Chia Seed Meal Gel

Potential areas of using chia seeds meal as part of mincemeat semi-finished products were substantiated. The modern stage of development of the food industry involves the expansion of the range of natural functional ingredients that improve the organoleptic characteristics of finished products and provide consumers with "healthy" food. This causes the use of new ingredients in the meat processing industry for producing and devising products. The relationship between the indicators of emulsifying capacity, emulsion resistance, and the degree of hydration of chia meal was determined experimentally. It was found that the ability of chia meal to absorb and retain water and fat molecules in the emulsion composition decreased proportionally to a decrease in its concentration in the composition of hydrated samples. The existence of non-polar side chains of amino acids that get bound to fat molecules contributes to an increase in the indicators of emulsifying capacity and emulsion stability during heat treatment (70±2 °C) and after pre-freezing on average by 7–8.7 % and by 16–18.8 %, respectively. Analysis of effective viscosity of the dispersed system of chia seeds meal indicates that in the area of a higher concentration, the viscous-elastic and solid-like behavior of the suspension depends on dynamic changes in the volume of the phase of particles. Heating the experimental samples to a temperature of 70±2 °C in the center leads to a maximum increase in viscosity of the formed dispersions. When studying the effect of the processes of freezing on the properties of the studied systems, the cryoprotective properties for the proposed additives were detected. The obtained data indicate the thermal stabilization of the proposed additive, the ability to form a microgel structure in the finished product, and retain moisture during heat treatment of semi-finished products

Determining the Effect of Apple and Banana Powders Dried by Sublimation on the Quality Indicators of A Sour Milk Dessert During Storage

The shelf life of sour milk dessert has been substantiated based on the results of this study into the indicators of active acidity, water activity, enthalpy, and organoleptic properties. In addition, the content analysis of lactic acid bacteria and microbiological indicators in the finished product during storage was performed. It was found that the introduction of sublimated fruits together with whey protein concentrate reduces the water activity index from 0.984 to 0.972 by increasing the concentration of solids and product viscosity. The active acidity indicator acts in combination with the water activity on the shelf life of food products. Active acidity during the study period was in the range of 5.4‒4.2 pH units. The biological and physiological value of the fermented milk product will increase due to the use of a starter culture containing microorganisms of bifidobacteria and lactobacilli, which include Streptococcus thermophilus, Lactobacillus delbrueckii ssp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei, Bifidobacterium infantis. When storing sour milk dessert for more than 3 days, the number of bacteria came down and was 1.0×108 CFU/g on day 9, which meets the regulatory requirements. Based on the results of microbiological indicators, the shelf life of the sour milk dessert was established, which should not exceed 5 days at a temperature of 4±2 °С. The development and improvement of sour milk desserts using secondary milk raw materials is a promising area of scientific research. This would allow the development of waste-free technologies with the maximum use of useful components that are included in the secondary milk raw material