Моделювання рецептур сироватково-полуничних напоїв профілактичного призначення

Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated. Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.Обґрунтовано доцільність розроблення рецептур та інноваційних технологій напоїв профілактичного призначення з антиоксидантними, пробіотичними та гепатопротекторними властивостями з використанням вторинної молочної сировини – сироватки, а також вітчизняної сировини рослинного походження з високим вмістом біологічно активних речовин. Розроблено рецептурний склад напоїв профілактичного призначення на основі сирної сироватки, екстракту квітів Tagetes patula і ягідного наповнювача «Полуниця» з використанням методології поверхні відгуку. У якості критеріїв оптимізації обрано біологічну активність напоїв і комплексний показник якості, який враховує сукупний вплив біологічної активності, органолептичної оцінки і коефіцієнтів вагомості зазначених одиничних показників; незалежними факторами, які варіювалися, в експерименті – масові частки екстракту квітів чорнобривців і полуничного наповнювача. Рекомендовано масову частку ягідного наповнювача «Полуниця» та екстракту квітів Tagetes patula в напоях профілактичного призначення встановити 7 і 20 % від маси готового продукту відповідно. Визначено раціональну масову частку лимонної кислоти – 0,2 %, яка забезпечує високі органолептичні характеристики готових напоїв. Наведено рекомендації з розробки інноваційних технологій неферментованих і ферментованих сироватково-полуничних напоїв профілактичного призначення, збагачених екстрактом квітів Tagetes patula

Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products.On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated

ОПТИМІЗАЦІЯ ПАРАМЕТРІВ ЕКСТРАГУВАННЯ БІОЛОГІЧНО АКТИВНИХ РЕЧОВИН З КВІТІВ TAGETES PATULA

In the work the expedience of the search for new sources of natural bioactive substances which can be used in the manufacturing of dairy products with the desired properties was substantiated. The characteristic of the native vegetable raw materials – flowers Tagetes patula as a prospective feedstock for the production of this product group was given. The optimal parameters of the extraction process of bioactive substances from flowers Tagetes patula with water–alcohol solution were determined, namely: the mass fraction of ethanol in the solution – 46,16 %, extraction duration – 22,16 min, temperature (20±1) °C, the ratio of flowers Tagetes patula : hydroalcoholic solution – 1 : 131. The biological activity (92,0–92,6 units of activity) and the content of biologically active substances (catechins – 72,0–72,5 µg/100 g, flavonols – 62,0–62,4 µg/100 g, carotenoids – 10,2–10,5 µg/100 g) in the aqueous–alcoholic extract of flowers Tagetes patula, which was obtained using the optimal settings, were ascertained. The recommendations for the application of the extract of biologically active substances from flowers Tagetes patula in the production of whey beverages with desired properties – hepatoprotective, probiotic, antioxidant ones – were developed.  В роботі обґрунтована доцільність пошуку нових природних джерел біологічно активних речовин, які можуть бути використані у виробництві молочних продуктів із заданими властивостями. Наведена характеристика вітчизняної рослинної сировини – квітів Tagetes patula як перспективної сировини для виробництва цієї групи продуктів.Встановлені оптимальні параметри процесу екстрагування біологічно активних речовин з квітів Tagetes patula водно–спиртовим розчином: масова частка етилового спирту у розчині – 46,16 %, тривалість екстрагування – 22,16 хв., температура (20±1) °С, співвідношення квіти Tagetes patula : водно–спиртовий розчин – 1 : 131.Визначені біологічна активність (92,0–92,6 од. акт.) та вміст біологічно активних речовин (катехінів – 72,0–72,5 мкг/100 г, флавонолів – 62,–62,4 мкг/100 г, каротиноїдів – 10,2–10,5 мкг/100 г) у водно–спиртовому екстракті з квітів Tagetes patula, отриманому за оптимальними параметрами.Розроблені рекомендації щодо використання екстракту біологічно активних речовин з квітів Tagetes patula у виробництві сироваткових напоїв із заданими властивостями – гепатопротекторними, пробіотичними, антиоксидантними.В роботі обґрунтована доцільність пошуку нових природних джерел біологічно активних речовин, які можуть бути використані у виробництві молочних продуктів із заданими властивостями. Наведена характеристика вітчизняної рослинної сировини – квітів Tagetes patula як перспективної сировини для виробництва цієї групи продуктів. Встановлені оптимальні параметри процесу екстрагування біологічно активних речовин з квітів Tagetes patula водно–спиртовим розчином: масова частка етилового спирту у розчині – 46,16 %, тривалість екстрагування – 22,16 хв., температура (20±1) °С, співвідношення квіти Tagetes patula : водно–спиртовий розчин – 1 : 131. Визначені біологічна активність (92,0–92,6 од. акт.) та вміст біологічно активних речовин (катехінів – 72,0–72,5 мкг/100 г, флавонолів – 62,–62,4 мкг/100 г, каротиноїдів – 10,2–10,5 мкг/100 г) у водно–спиртовому екстракті з квітів Tagetes patula, отриманому за оптимальними параметрами. Розроблені рекомендації щодо використання екстракту біологічно активних речовин з квітів Tagetes patula у виробництві сироваткових напоїв із заданими властивостями – гепатопротекторними, пробіотичними, антиоксидантними. &nbsp

Development of the formulation and quality assessment of immunostimulating fresh-mixes with a balanced potassium-protein composition

UK: За допомогою методів математичного моделювання розроблено рецептури імуностимулюючих фреш-міксів. Оптимізацію рецептурного складу проводили за вмістом білку та калію. Визначено біологічну активність отриманих напоїв, вміст основних харчових нутріентів та проведена товарознавча оцінка якості даних продуктів. Використовуючи тест ALST визначено умови зберігання розроблених фреш-міксів. RU: С помощью методов математического моделирования разработаны рецептуры иммуностимулирующих фреш-миксов. Оптимизацию рецептурного состава проводили по содержанию белка и калия. Определены биологическая активность полученных напитков, содержание основных пищевых нутриентов и проведена товароведная оценка качества данных продуктов. Используя тест ALST, определены условия хранения разработанных фреш-миксов

Development of recipes and estimation of the nutrient composition of cardio-protective fresh-mixes

The aim of the work is the development of recipes of fresh-mixes with the balanced potassium-protein composition and expressed cardio- and protective properties. For creating recipes of cardio-protective fresh mixes, there was used linear programming in MS Excel redactor. The target function was the balanced P-protein composition. The potassium content was 148-190 g for 100 g of the ready beverage that covers in average 6-8 % of the daily potassium need in patients with cardio-vascular diseases. At the expanse of introducing glutin, beverages contain oxylizin and oxyproline in concentration 0,15…0,2 %. The energetic value of developed fresh-mixes was 58,8–64,6 kcal. There was determined biological activity of developed beverages by the index of non-enzymatic oxidation of NAD·Н2 to NAD. At the development of beverages, there was fixed the effect of synergism at the expanse of introducing the spicy-aromatic raw material – turmeric and the protein one – glutin. ALST test, based on changing microbiological and sensory indices at storage, demonstrated the optimal storage term 5 days at the temperature (5±1) °С in a hermetic package. Fresh-mixes, enriched with potassium and easily assimilated protein were developed for the first time. They can not only satisfy needs in these nutrients but favor production of own protein of the connective tissue, for keeping the healthy condition of the cardiac muscle

FROZEN PRE-COOKED SEMI-PRODUCTS WITH IODINE-CONTAINING STUFFING

The article shows the necessity of healthy foods development and introduction into population`s food ration, which are enriched with scarce micronutrients, especially with iodine, to strengthen health and prevent diseases. There is a review of Laminarium chemical composition and proved the possibility of using these algae as iodine-containing ingredient to produce foodstuffs aimed to prevent iodine deficient disorders. The correlation of iodine and selenium in Laminarium algae is unique and is (1,0:0,7). This is that correlation what is necessary for human`s thyroid gland to provide normal functioning and optimal producing of the most important hormones – Thyroxine (T6) and Triiodothyronin (T3). While the development of pancakes with Laminarium stuffing, it was made a number of physical and chemical indicators of the stuffings compositions: humidity, active and titrated acidity. The important criteria for the stuffing formulation development was the product organoleptic estimation. It was found the optimal correlation of the formulation`s components of the Laminarium stuffing with the degree of homogenization considering. The application of modern research methods and experimental design, the study of organoleptic, physical, and chemical indicators of Laminarium and stuffing for pancakes with it allowed us to determine the optimum additive content in the stuffing and to optimize technological parameters of pancakes production. The Laminarium algae introduction in the recipe will enrich pancakes with a large number of macro-and microelements, vitamins and organic compounds. It has been found that the new product – pancakes with Laminarium stuffing characterized by high iodine content, has a high nutritional value and good consumer`s indicators. This allows to recommend it for using in preventive nutrition.</p

Modeling of Probiotic Gel Shampoo Recipes with Vegetable Extracts and Marketing Analysis of Their Market Promotion

The object of research is the formulation of probiotic gel shampoos enriched with short-chain peptides of whey proteins and probiotic lysate. The intensive growth in demand for new types of cosmetics, including cosmetics with probiotics, causes the desire of manufacturers to constantly improve products to meet consumer requirements. Of the whole complex of factors that form the final quality of natural cosmetics, from the point of view of the consumer, one of the most important is the planning and development of component content of products. Therefore, a promising task is studying the possibilities of creating probiotic gel shampoos based on available natural components, which, thanks to the mathematical modeling of formulations and the use of promising technologies, allows to predict their high popularity and effectiveness.The work substantiates the feasibility of using whey nano-filtrate as an extractant to extract biologically active substances from medicinal raw materials for the production of probiotic gel shampoos. The expediency of using extracts of peppermint grass, nettle leaves and marigold flowers as part of probiotic gel shampoos enriched with short-chain peptides of whey proteins and probiotic lysate has been shown. Due to the optimized ratio of medicinal plant extracts in the composition, the target product has high functional properties. The ratio of extracts of nettle leaves, marigold flowers and peppermint grass is 2:1:1, while the mixture of extracts has a maximum antioxidant activity of 1262.255 act. units. As a result of the research, «Probio-beauty» probiotic gel shampoo formulations are developed for daily use and for strengthening and restoring hair. Quality indicators developed with optimized formulations of «Probio-beauty» probiotic gel shampoos meet the requirements of regulatory documents.Since today there are no cosmetic products with probiotics produced in Ukraine on the market, the implementation of research will allow to occupy the niche of «natural cosmetics». And correctly conducted marketing activities that are offered in this work will allow to gain a foothold in the cosmetics market, make the brand recognizable and expand the product range based on consumer preferences

Modelling formulae of strawberry whey drinks of prophylactic application

Expediency of the development of formulae and innovative technologies for production of prophylactic application drinks possessing antioxidant, probiotic and hepatoprotective properties with the use of the secondary dairy product – whey, as well as the domestic vegetable raw materials having a high content of bioactive substances has been substantiated.Formulation composition of the prophylactic drinks based on cheese whey, extract of Tagetes patula flowers and the berry filler “Strawberry” with the use of the response surface method has been developed. Bioactivity of the drinks and the complex quality indicator which accounts for the total influence of the bioactivity, organoleptic assessment and weight coefficients of the specified unit indicators were taken as the optimization criteria; as the independent factors that were varied in the course of the experiment, the mass fractions of the marigold flowers extract and the strawberries filler were selected. It is recommended that the mass fractions of the berry filler “Strawberry” and the extract of Tagetes patula flowers in the prophylactic drinks are set as 7 and 20 % of the finished product, accordingly. The practical mass fraction of the citric acid of 0.2 % was determined as it ensures high organoleptic characteristics of the finished drinks. Recommendations are given concerning development of innovative technologies of unfermented and fermented strawberry whey drinks of prophylactic application enriched with the extract of Tagetes patula flowers.</p

Processing of Dairy Raw Materials in Healthy Food Products

The object of research is whey-based beverages. The most problematic areas are the limited shelf life of beverages and the risk of product stratification during storage.In the course of the study, whey pasteurization regimes are used: 84±2 °C, waiting time 15–20 s, so the shelf life of beverages is limited, since sterilization of whey beverages is impossible due to loss of biologically active substances. To prevent delamination of the beverages during the storage of the formulation, pectin is added and an additional operation – homogenization is introduced.Whey beverages with functional properties for individuals controlling body weight are obtained with improvement of organoleptic characteristics of the product. The resulting beverage is suitable, as a result of the introduction of plant components, to improve the metabolism in the body, block the synthesis of fat in adipose tissue, reduce the absorption of carbohydrates and fats in the digestive tract and remove excess fluid, accelerate the cleavage of fat molecules and transform fat into free energy. This is confirmed by the activation of pancreatic lipase. The activity of pancreatic lipase increases in 3.8...4.0 times in comparison with the control (whey).Components of the whey, as the basis of beverages, have low energy value and high biological value. L-carnitine, α-lipoic acid, stevia, gingerol and bromelain stimulate the breakdown of fats. Cinnamon increases metabolism in the body. This helps to accelerate the breakdown of fat.To increase the nutritional value and biological activity to the beverages, the introduction of fruit and berry juices (lemon, cranberry, orange, pumpkin, yostaberry juice). Biologically active substances of juices show antisclerotic, antistress, tonic, immunostimulating, antioxidant effect. Antisclerotic action of juices is associated with the antioxidant properties of vitamins C, E, β-carotene. Juices reduce the oxidation degree of the most dangerous fraction of lipoproteins, thereby slowing the growth process of atherosclerotic plaques in the vessels. Antistress, tonic, immunostimulating and antioxidant effects of juices are due to the content of polysaccharides, sulfur-containing proteins, minerals, vitamins A, E, C, group B, bioflavonoids.Whey beverages for people who control body weight are not toxic, their frequent consumption does not lead to addiction. Beverages do not contain substances prohibited by the Ministry of Health of Ukraine. Shelf life of beverages is 14 days. Beverages can be made on traditional equipment using traditional technology