The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour

The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated. To study the influence of aronia additives on the main receipt component of short dough (wheat flour) there was elaborated an algorithm of the study that includes theoretical analysis and physical-chemical experiment. The expedience of introduction of aronia as a powder directly into wheat flour was theoretically grounded. The methods of estimation of the content of polyphenol compounds, influence of aronia additives on amylolytic and proteolytic activity of wheat flour, its sugar-creating ability, were selected. The methods of experiment planning and mathematical processing of experimental data were realized using computer program MS Excel 97 2003.In was established, that the aronia additive weakens the gluten of wheat flour and prevents the swelling of gluten proteins. It positively influences the process of short dough formation and provides a possibility of its storage during the long time until baking. The use of aronia additives in technology of short dough products allows not only raise their food value but also improve the quality of short dough

Investigation of the Application of a New Method of Extraction Intensification of Pectin Substances From a Beet Pulp

The aim of research is studying a new method for intensifying extraction of pectin substances during acid extraction of pectin-containing raw materials. The description of the experimental setup and the procedure for processing the results of the investigation of the application of a new method for intensifying the beet pulp extraction are described. The results of experimental studies on the application of a new combined mixing element for intensifying the extraction of pectin-containing raw materials (beet pulp) and its effect on quantitative and qualitative output characteristics are presented. Mathematical models are constructed on the basis of regression equations of the full factorial experiment with the use of a new method of intensifying the extraction process to select input technological parameters for the extraction of pectin substances from pectin-containing raw materials. The rational operating parameters of the process of extraction of pectin substances with the use of a new combinable stirring element are determined. Such working parameters are: the process duration is 1 ... 1.1, the temperature of the working medium is 60 ... 70 ºС, and the hydromodule is 8 ... 10. The research results can be used to study other technological parameters of the extraction process of pectin substances, as well as to develop a technological line for the production of pectin products

Rationale for the Use of Protein-carbohydrate Mix in the Technology of Disperse Products

The possibility of using skim milk proteins and pectin of dogberries and sloes is considered.The high-quality whipped system was obtained based on the protein-carbohydrate clot and berry puree. This was possible due to the activation of the functional components of the berry puree in their joint whipping, due to the presence of the surface-active sodium caseinate and stabilizing properties of pectin. As a result of the controlled interaction of these substances, calcium pectate, and protein-carbohydrate complexes are formed, which ultimately improves the system viscosity.The content of essential ingredients in the mixes, including the protein-carbohydrate clot (PCC) with a concentration of 65...70 %; berry puree – 15...20 %, and sugar – 15 % was determined.Based on the experimental data, the production process parameters of the protein-carbohydrate mix (PCM), including preparation of raw materials; solubilization of protein-carbohydrate clot proteins; solubilization of berry puree pectin; mixing of the protein-carbohydrate clot and modified berry puree; cooling of the system to 4±2°C were determined.It was found that the protein-carbohydrate mix (PCM) can be used in technologies of frozen dessert products under certain process conditions (temperature, pH).The studies confirm the feasibility of the PCM use in technologies of frozen dessert products both in terms of effectiveness and nutritional value. The developed technology is low-waste, resource-saving and simple

Substantiation of Feasibility of Using Black Chokeberry in the Technology of Products From Shortcake Dough

The feasibility of using black chokeberry fruit in processing the products from shortcake dough was theoretically substantiated and experimentally proved. The influence of black chokeberry additive on the basic formulation component of shortcake dough – wheat flour – was investigated. It was found that the black chokeberry additive not only contributes to enhancing the nutritive value of shortcake dough, but also makes it possible to improve the quality of shortcake dough.The influence of physiologically active compounds of BCA on the quality of wheat flour gluten was explored. BCA in the form of powder and its water extract weakens flour gluten, which is a positive factor for the formation of shortcake dough. The gluten capability to stretch increases by 9…23 %, and dough becomes more plastic and does not require any addition of starch, which is often added to formulations with the aim of enhancing plasticity of the formulation mixture.Polyphenol substances of BCA were found to prevent gluten proteins of wheat flour from swelling due to a decrease in its water-retaining capacity, which provides the possibility of its storing for a long time before baking.We established a higher degree of inhibition of amylases in wheat flour by the extract of black chokeberry fruit or its juice compared to the powder from dry fruit. Water-soluble phenolic compounds of black chokeberry in reaction mixture interact with metal cations, existing there, and bind them in strong complexes. The obtained experimental data allow us not only to control hydrolytic processes in the dough semi-finished product, but also to extend the possibility of using wheat flour of lower grades after neutralizing the harmful action of enzymes in it

ECONOMETRIC MODELING OF MANAGERIAL DECISIONS AT THE MACRO AND MICRO LEVELS

The theoretical and practical aspects of the application of the econometric approach to making managerial decisions in a crisis at the micro and macro levels are highlighted. Theoretical aspects determine the basic categories of the research problem: managerial decision, stages of managerial decision-making to determine the feasibility of using econometric methods, crisis and crisis phenomena, econometric approach. The specifics of making managerial decisions in a crisis at the micro and macro levels have been determined; the characteristic features, areas of problem solving and methods for solving managerial problems are considered, depending on the level of their formalization. Practical aspects highlight the rationale for the use of econometric methods at the stage of problem identification: identification of crisis phenomena in the relevant areas; a quantitative analysis of the crisis made it possible to identify and determine the imbalances. The advantages and disadvantages of the econometric approach to managerial decision-making are determined; general econometric methods of substantiating managerial decisions and their consequences are described. The features and advantages of Data-driven decision-making over Highest Paid Person's Opinion are determined; the types of information and analytical support of managerial decisions and the methods used for its formation are determined. The author's understanding of the concepts "econometric approach to managerial decision making", "information and analytical support of managerial decisions" is proposed. Practical aspects highlight the feasibility of using econometric methods and at the stage of justifying managerial decisions – the use of econometric methods in accordance with the scope of application, taking into account its specificity and state: a matrix "economic security – standard of living – innovative development" has been developed to justify the decision on the application of strategies to ensure economic security through changes in the level of innovative development and the standard of living of the population of the region (transformation strategy, innovative development strategy, human development strategy and growth strategy) on the basis of correlation-regression analysis, calculation of partial elasticity coefficients, a potentially most effective variant of reconfiguring the functional components of the innovation infrastructure was established; a model of authentic management of the development of the Ukrainian tourist services market has been developed, which assumes the use of specific mechanisms of authentic management and accounting for the authenticity of the cultural and historical resources of local tourism markets, the asymmetry of infrastructural and socio-economic development of markets, the spatial polarization of the location of climatic and recreational factors of local tourist markets; based on the results of the taxonomic analysis of the state of the hotel and restaurant industry, managerial solutions were proposed for the implementation of the strategy for the development of the hotel and restaurant industry for the coming period, including activities at the national level and at the level of individual business entities; an algorithm for making optimal decisions based on the development of the innovative potential of personnel has been developed: defining the problems of enterprise development; search for the reasons for the retardation of the development of the enterprise; determination of the reasons for the retardation of the development of the enterprise; determination of optimal solutions depending on the formulated problem; development of recommendations for achieving strategic goals, based on the construction of a "tree of opportunities"; a cognitive map (graph) of the process of making strategic decisions in the sphere of making strategic changes at mining and processing enterprises was built taking into account the influence of the following concepts: goals of strategic changes; the goals of the enterprise strategy implementation; the duration of the change lag; the level of encouragement of the team of changes; threshold opportunities for strategic change; unique opportunities for strategic change; average opportunities for strategic change; sufficiency of the potential for strategic changes; resistance to change; fiduciary corporate culture