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Документ Investigation of the influence of stabilizers on the viscosity of the recovered mixture of a hypertonic drink for athletes(Scientific Route OÜ, Tallin, Estonia, 2020) Bochkarev, Sergiy; Mazaeva, Viktoria; Ovsiannikova, Tetiana; Zviahintseva, OksanaWhen introducing plant and animal protein products, in addition to nutritional value, it is advisable to assess their physicochemical properties and technological indicators, in particular, homogeneity and consistency stability. The aim of research is to determine the effect of consistency stabilizers on the viscosity of reconstituted hypertonic drink for athletes based on flaxseed cake, sesame seeds and whey protein concentrate.The mass fraction of protein in the model dry mixture of a hypertonic drink, as well as in its individual components by the Kjeldahl method, the mass fraction of fiber – by the gravimetric method, the mass fraction of lipids – by the extraction-gravimetric method, the mass fraction of moisture – by the thermogravimetric method. The mass fraction of ash in the mixtures was carried out by the method of incineration followed by calcining the mineral residue at a temperature of 450 ... 600 °C. The effective viscosity in the reduced samples of mixtures without and with the addition of stabilizers was determined on a rotational viscometer "Rheotest 2". For the planning of the experiment and data processing, mathematical methods were applied using the Microsoft Office Excel 2003 software package.The chemical composition of individual components and a model dry mixture of a hypertonic drink for the nutrition of athletes, including the content of compounds that have a stabilizing effect on the restored product, has been investigated. It has been proved that the effective viscosity of the reconstructed model mixture in comparison with the effective viscosity of the individual components of the mixture nonaditively increases. The mutual influence of the consistency stabilizers (gum arabic (E 414) and carboxymethylcellulose (E 466)) on the val-ue of the effective viscosity of the reconstituted hypertonic drink was investigated. The developed model mixture of a hypertonic drink is recommended to be used for the development of competitive dry mixtures of hypertonic drinks of plant and animal origin for the nutrition of athletes.Документ Analysis of the influence of technological parameters of the chlorogenic acid extraction process from sunflower meal on the degree of its extraction(Технологический Центр, 2020) Labeiko, Marina; Gladkiy, Fedir; Bochkarev, Sergiy; Mazaeva, Viktoria; Litvinenko, Olena; Ovsiannikova, Tetiana; Zhyrnova, Svitlana; Sytnik, NataliaThe object of research is the efficiency of extraction of chlorogenic acid ‑ the natural antioxidant, depending on the conditions of its extraction from sunflower meal. The main problem of this issue is the fact that the extraction degree of the specified phenolic compound is influenced by many factors, such as the degree of grinding of the product, the type of raw material, the method of extraction, the nature of the solvent-extractant, the temperature and duration of the extraction process, the hydromodule in the system "raw – extractant" etc. The impact of each of these parameters requires careful consideration and appropriate research. This will determine the optimal values of the specified parameters of the extraction process and increase the efficiency of extraction of chlorogenic acid. In this work, the raw material for the production of chlorogenic acid is a meal made from sunflower seeds – a cheap second raw material of oil and fat production. Previous studies have found that a high-efficiency extractant of the specified antioxidant is a solution of ethyl alcohol with a concentration of 60 %, and the optimum temperature of the process of extracting chlorogenic acid from sunflower meal is the boiling point of the extractant. As a result of this study, the regularity of the influence on the extraction degree of chlorogenic acid of such technological parameters as the hydromodule in the system "meal – ethyl alcohol solution 60 %" (hereinafter referred to as "meal – extractant") and the duration of the extraction process were studied. Experiments to determine the dependence of the extraction degree of chlorogenic acid on the hydromodule in the system "meal – extractant" and the duration of extraction were carried out in accordance with the plan of the full factor experiment. Mathematical methods using the Microsoft Office Excel 2003 (USA) and Stat Soft Statistica v6.0 (USA) software packages have been applied for experiment planning and data processing. The dependence indicated in the paper is a quadratic function that predicts an increase in chlorogenic acid content during extraction, with an increase in the hydromodule in the "meal‑extractant" system from 1:5 to 1:10 and a decrease in the extraction time from 60 minutes up to 30 minutes. It is established that for the maximum possible increase in the extraction degree of chlorogenic acid from the meal of sunflower seeds, the optimal value of the hydromodule extraction ‑ 1:10, the duration of extraction ‑ 30 minutes. The obtained results allow to increase the extraction degree of chlorogenic acid from sunflower meal from 2.46 % to 5.58 %. This indicates the possibility of increasing the efficiency of extraction of antioxidant more than 2 times.