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

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

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

Substantiation of the Composition of Probiotic Cosmetic Products for the Toning of Oily Skin

The efficiency of using lysates of probiotic cultures of lacto- and bifidobacteria in cosmetics is analyzed, the expediency of using live probiotic cultures in natural cosmetics is shown. The efficacy of using illuminated acid whey and hydroalcoholic extracts of medicinal plants with a high content of bioantioxidants with antiseptic effect (in particular, the extract of dried flowers Tagetes patula) is proved to be effective in the composition of cosmetic means for toning the skin.The optimal mass proportions of acid whey, obtained with the use of probiotic cultures of lacto- and bifidobacteria in the composition of the direct bacterial concentrate FD DVS ABT-2, are justified. As well as a water-alcohol extract of dried flowers Tagetes patula (59.98 and 40.02 % respectively) as components of a probiotic cosmetic for toning of oily skin. It has been established that the maximum antioxidant activity (45.6 act. units) and the normalized value of active acidity (4.76 pH units), the probiotic cosmetic for toning of oily skin, has the optimum content of raw ingredients in it. Namely: 59.98 % of the acid whey obtained using probiotic cultures of lacto- and bifidobacteria in the composition of the direct bacterial concentrate FD DVS ABT-2, and 40.02 % of the water-alcohol extract of the dry flowers of Tagetes patula.It is determined that the organoleptic and physicochemical quality indicators of probiotic cosmetic means for toning of oily skin, produced with the use of raw ingredients in the optimal ratio, meet the requirements of DSTU 4093-2002. By the content of ethyl alcohol the developed product can be attributed to cosmetic lotions. Microbiological indices of the developed probiotic cosmetic lotion differ from those in DSTU 4093-2002, therefore, for the introduction of it into production, it is necessary to develop appropriate regulatory documents.It is proved that the developed probiotic cosmetic lotion is natural and safe due to the improved microbiological characteristics. It is established that the strengths of the product are greater than those of the weak, which indicates its competitiveness in the consumer market. Strategic solutions are proposed for the movement of a new cosmetic product and for reducing the impact of weaknesses on its implementation