Development and Substantiation of the Technology for Producing Structured Olives Containing the Encapsulated Olive Oil

The technology of the production of structured olive containing the encapsulated olive oil was developed and substantiated. The technology is based on the structuring methods with the use of ionotropic polysaccharides. The developed technology belongs to the technologies of extrusive formation of food products in the medium of sodium alginate with obtaining structured form of olive, that is, its imitated shapes. The implementation of this method implies comprehensive processing olive raw material to obtain several kinds of new products – encapsulated olive oil, structured olive and their combined form. The product is a capsule in the shell of a gel forming agent with internal content of olive puree or the products of their processing (fiber, pulp) with evenly distributed olive oil capsules (filler of structured olive). It is possible to produce the structured olive of various diameters (d=6...18 mm), different color at various ratios of "inner content – shell". Regulation of structural-mechanical and organoleptic parameters is achieved through the use of the mixed gel formation of related structure-forming agents (sodium alginate and agar). The alginic shell of the structured olive modified by agar makes it possible to ensure high acid resistance and stability of products over a long period of storage. Based on the complex of research, the main indicators of quality and safety of new product, the storage terms and conditions were established.Scientific and practical experience during the implementation of the technology can be applied to different types of fruit and vegetable raw materials. This makes it possible to obtain food products with different physical form. Involvement in technological process of inferior parts of fruit and vegetable raw material makes it possible to recycle raw materials comprehensively, increasing the profitability and efficiency of technological processes. Structuring technology as a method of technological influence makes it possible to expand the range of food products and effectively control the chemical composition and nutritional value of structured products

Research of the Effects of Technological Factors on the Quality Indices of High Oleic Sunflower Oil

The object of research is high oleic sunflower oil (HOSO) and refined deodorized sunflower oil (RDSO) as a control. The distinguishing characteristic of HOSO consists in the changed fatty acid composition, has a high content of triglycerides of oleic acid more than 89 %. HOSO has the following characteristics: (ρ=915...920 g/cm3, η=0.0180±0.0009 Pa, t (solidification)=0...-6 ºC, refractive index 1,466...1,468; TbN =0.0100±0.0003 mg MA/1000 g, PN=0.83±0.02 mmol ½ O/kg, SN=184...194 mg KOH, AN=0.112±0.003 mg KOH/g; IN=105±5 % I2; =3.00±0.09). One of the most problematic places for using oils is that they are Faster than solid fats, refreshing products has less shelf life. In the course of the study, the influence of technological factors on the HOSO properties and the scientific basis for the HOSO use as a prescription component of food systems is determined. It is proved that during the storage HOSO is more resistant to processes in comparison with RDSO, since glycerides of polyunsaturated fatty acids oxidize Faster than monounsaturated, confirming the experimental data of physicochemical parameters, fatty acid composition and dynamics of the content of tocopherols. HOSO stability for oxidation processes under conditions of prolonged thermal action in comparison with RDSO (control) by functional numbers (acid, peroxide, iodine, thiobarbituric) is studied. It is found that the oxidation rate in HOSO is lower than in theRDSO (control) by 2 times at the beginning of the heat treatment and by 1.23 times with the maximum duration of heat treatment. The coefficient of extinction grows to the limit of maximum permissible values at 6 hours in RDSO and 18 hours in HOSO, which confirms the HOSO thermal stability that is 3 times greater. Essential changes in the fatty acid composition and in the complex of tocopherols of oils under heat treatment conditions, the nature of which depends on the type of oil and the duration of heat treatment, are also shown, which also indicates a greater stability of HOSO for oxidation processes in comparison with RDSO (control). On the basis of the research, recommendations are developed on the HOSO use in the technology of custard products and as a medium for frying. Rational conditions of the brewing process are t=95...100 ºC, τ=(3...5)×60 s, hydromodule «HOSO-water» – 1:2.5. Recommended parameters for the HOSO use as a medium for frying, in particular deep-fried: t=160...180 ºC, duration of continuous use τ=(0...18)×602 s, ratio «HOSO – semifinished product» is 4: 1, HOSO storage time is 24 months.Thus, HOSO use will ensure the use of domestic raw materials; the maximum realization of the functional and technological properties of HOSO with obtaining high-quality products; reduction of energy costs and labor intensity of the process; introduction of resource-saving technologies using the newest principles of food production

Harnessing the Technological Potential of Chia Seeds in the Technology of Cream-whipped Candy Masses

The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted that the whole seeds have a higher capacity to retain water than the ability to retain an albumin solution or fat, by 1.87 and 17.28 times, and the ground seeds – by 1.75 and 17.49 times, respectively. Their capacity to swell improves after grinding regardless of the type of a medium. In addition, the ground seeds have a better fat-emulsifying ability but they do not demonstrate the foaming properties. The whole chia seeds have good foaming properties. It is possible to obtain a whipped protein mass, which is not worse than the control sample in terms of stability and foaming capacity, in case of replacing 40 % of dry albumin with whole chia seeds.We recommend adding the whole chia seeds at the stage of the whipping of protein mass, and the ground seeds – at the stage of obtaining a fat emulsion semi-finished product in the production of cream-whipped candy masses. Thus, the formulation amount of dry albumin and fat decreases. The addition of 30 % of whole seeds and 30 % of ground seeds helps reduce the density of structured cream-whipped candy mass by 6.7 %. A further increase in the dosage of the additive leads to a slight increase in the value of the density indicator. In addition, an increase in the content of chia seeds causes an increase in the strength indicator of samples. The organoleptic analysis showed that the structured cream-whipped candy masses with the most studied dosage of chia seeds have the densified structure, uneven porosity, and strong, viscous consistency. It was found that the dosage of whole seeds should equal 40 % by weight of egg albumin, and the dosage of ground seeds – 40 % by weight of fat to ensure the high quality of cream-whipped candy masses.The obtained results are of practical importance for improving the technology of cream-whipped candy masses towards decreasing the formulation amount of albumin and margarine. The addition of chia seeds would improve the nutritional and biological values of cream-whipped candie