Перегляд за Автор "Varankina, Oleksandra"
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Документ Correction of technological characteristics of proteinfat mixture by expanding the component composition(РC Tесhnology сеntеr, 2018) Bochkarev, Sergiy; Varankina, Oleksandra; Bielykh, Iryna; Samoilenko, Serhii; Zviahintseva, OksanaThe object of research is the technological characteristics of the protein-fat mixture of increased nutritional value, depending on the addition of vegetable oil as a component. The protein-fat mixture is a mixture of dried, crushed flax seeds – 60.00±3.00 %, sesame seeds – 25.00±1.25 % and ground sunflower seeds – 15.00±0.75 % by weight of the seed mixture. One of the most problematic places in the production technology of this product is the fine grinding of raw materials, as well as the removal of the mixture from the chopper chamber due to the high viscosity of the mass. In the course of research, it is reasonable to expand the component composition of the protein-fat mixture of increased nutritional value by adding vegetable oil based on modeling and rationalizing the technological characteristics of the product. The following technological indicators of the product are identified in this research, as the effective viscosity and the separation degree of the mixture, depending on the mass fraction of added vegetable oil. Rational amount of vegetable oil in the formulation of protein-fat mixture of high nutritional value is proved. Compared with the production of protein-fat mixture without the introduction of this component, the proposed technological solution provides the ability to overcome difficulties in fine grinding of seeds, as well as the removal of the resulting paste from the chopper chamber. It is proved the necessary to use 15 % vegetable oil to obtain a protein-fat mixture with an effective viscosity and resistance to separation in accordance with the requirements of production. According to the content of flax seeds in the protein-fat mixture is 51.00±2.50 %, sesame seeds – 21.25±1.00 %, sunflower seeds – 12.75±0.60 %. The effective viscosity of the resulting protein-fat mixture is 16.0±1.5 Pa·s, and the degree of product separation is 0.20±0.01 %. Vegetable oil as a component of the protein-fat mixture improves its technological characteristics, which, in turn, simplifies the process of dosing and packaging the resulting product.Документ Development and research candies with increased biological value with protein-fat composite(Scientific Route, Estonia, 2017) Bochkarev, Sergiy; Cherevichna, Nataliya; Petik, Igor; Belinska, Anna; Varankina, Oleksandra; Zakhozhyi, Oleksandra; Ilina, Oleksandra; Shyrokova, OlenaThe composition of "truffle" cream candies enriched with polyunsaturated fatty acids of ω-3 group, sesamol and tocopherols antioxidants and plant proteins in the digestible form was developed. Cream candies contain a protein-fat composite based on flax, sesame and sunflower seeds. These products can be used both in everyday and in special nutrition of athletes, soldiers, heavy manual workers, children and young people. It was determined that the oxidative stability of the model creamy candy mass increased with the concentration of protein-fat composite in it. The positive effect of the plant supplement on taste, aroma and "mouth-feeling" sensation parameters was proved by the obtained profilogram of organoleptic quality control parameters of experimental samples of candy masses with different content of protein-fat composite. Thus, it was established that the protein-fat composite in the composition of sweets improved its organoleptic and physicochemical quality control parameters, and also increased shelf life. The development allows to increase the consumer evaluation of the quality of "truffle" cream candies and, accordingly, their competitiveness.Документ Research of influence of technological processing parameters of protein-fat base for supply of sportsmen on activity of protease inhibitors(Technology center, 2017) Bochkarev, Sergiy; Krichkovska, Lidiya; Petrova, Iryna; Petrov, Serhii; Varankina, Oleksandra; Belinska, AnnaThe object of research is the biological value of the protein-fat base for athletes, workers of heavy physical labor, military personnel, depending on the conditions of its preliminary processing. A technological audit, the purpose of which was to determine the change in the content of amino acids after enzymatic hydrolysis in samples of the protein-fat base, that had undergone pretreatment by microwave radiation, was conducted. The effectiveness of the protein-fat base pretreatment by microwave radiation was evaluated on the amount of α-amino nitrogen after enzymatic hydrolysis. Based on the analysis of the obtained data, the optimal conditions of the protein-fat base pretreatment were established: 250–350 seconds of microwave treatment time and its hydration to the 12–14 % of moisture content. Such processing will increase the biological value of the protein-fat base, namely, increase the degree of digestion and digestibility of proteins in the gastrointestinal tract.Документ Research of quality indicators of proteinfat mixture from flax and sesame seeds for nutrition of athletes(Scientific Route, Estonia, 2019) Bochkarev, Sergiy; Belinska, Anna; Varankina, Oleksandra; Ananieva, Valeriya; Petik, Igor; Koshyl, Andrii; Yevstifieieva, Olha; Rudnieva, KaterynaThe aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of ω-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.Документ Research of rheological properties of mayonnaise sauce with grape skin powder(Полтавская государственная аграрная академия, 2017) Ananieva, Valeriya; Varankina, Oleksandra; Bielykh, Iryna; Samoilenko, Serhii; Zviahintseva, OksanaВизначено залежності реологічних показників якості майонезного соусу з порошком шкірки винограду від концентрації комплексного загусника некрохмальної природи. Встановлено оптимальні діапазони значень концентрації комплексного загусника, що дозволяє отримати емульсійний продукт із значеннями стійкості емульсії відповідно до вимог нормативної документації. Розроблено рецептуру майонезного соусу з порошком шкірки винограду та комплексним загусником некрохмальної природи.Документ Research on oxidative stability of proteinfat mixture based on sesame and flax seeds for use in halva technology(Технологический центр, 2019) Belinska, Anna; Bochkarev, Sergiy; Varankina, Oleksandra; Rudniev, Vasyl; Zviahintseva, Oksana; Rudnieva, Kateryna; Bielykh, Iryna; Khosha, VadymThe analysis of the main methods of modeling the formulations of protein-fat mixtures for special purposes has been conducted. Considerable attention is paid to the choice of methods for stabilizing their lipid component from oxidative damage. The urgency of increasing the oxidative stability of the protein-fat mixtures due to natural antioxidants is emphasized. The feasibility of comprehensive studies of their effect on the stability to oxidation of the most labile biologically active substances of protein-fat mixtures is substantiated. The content of furan antioxidants in the sesame seeds of Ilona, Kadet, Boyarin varieties has been determined. The correlation between the content of free and bound sesamol (sesamolin) has been determined. The content of α-linolenic acid and tocopherols in seeds of Southern Night, Kivik, Sympatik flax varieties has been also investigated. The choice of sesame and flax varieties for the creation of protein-fat mixture for special-purpose, which is a source of ω-3 group polyunsaturated fatty acids and antioxidants (sesamol and sesamolin), is justified. The effect of sesamolin content and moisture in the seeds of Ilona variety sesame on the oxidation resistance of its lipid component has been studied. A mathematical dependence describing such effect has been obtained. A regularity of increasing oxidation stability of sesame lipids with increasing its moisture content from 4.0 to 9.5 % has been revealed. This can be explained by sesamolin hydrolysis intensification with the release of sesamol and samin antioxidants. The stabilization effect of α-linolenic acid of flaxseed (Southern Night variety) by free sesame sesamol in the protein-fat mixture for special-purpose has been studied. It has been proved that a rational ratio of ω-3 fatty acids and sesamol has a significant effect on the inhibition of lipid oxidation of the protein-fat mixture for special purposes. The content of the protein-fat mixture for special-purpose in sunflower halva at the level of 20 % has been substantiated using a sensory evaluation method. The oxidative stability, organoleptic and physicochemical quality control parameters of the product have been investigated. It has been determined that the oxidation stability (and, accordingly, the predicted shelf life) of model samples of sunflower halva depend on the content of protein-fat mixture in them.Документ Use of biotechnologically pereterified fats in the production of bakery products(Національний технічний університет "Харківський політехнічний інститут", 2023) Tytarenko, M.; Krychkovska, L.; Varankina, Oleksandra