Вісники НТУ "ХПІ"

Постійне посилання на розділhttps://repository.kpi.kharkov.ua/handle/KhPI-Press/2494


З 1961 р. у ХПІ видається збірник наукових праць "Вісник Харківського політехнічного інституту".
Згідно до наказу ректора № 158-1 від 07.05.2001 року "Про упорядкування видання вісника НТУ "ХПІ", збірник був перейменований у Вісник Національного Технічного Університету "ХПІ".
Вісник Національного технічного університету "Харківський політехнічний інститут" включено до переліку спеціалізованих видань ВАК України і виходить по серіях, що відображають наукові напрямки діяльності вчених університету та потенційних здобувачів вчених ступенів та звань.
Зараз налічується 30 діючих тематичних редколегій. Вісник друкує статті як співробітників НТУ "ХПІ", так і статті авторів інших наукових закладів України та зарубіжжя, які представлені у даному розділі.

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20192

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Автор: search.filters.author.Suprunenko, Katerina

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  • Ескіз
    Документ
    Prospects of cultivated mushrooms use in technology of sausages
    (Національний технічний університет "Харківський політехнічний інститут", 2019) Stepanova, Tetiana; Kondratjuk, Natalia; Haijuan, Nan; Suprunenko, Katerina
    In order to solve the problems associated with expanding range of sausage meat component of high biological value, a search was conducted for alternative, natural and affordable sources of protein. Protein deficiency in human nutrition has led to the search for ways to increase biological value. It was proposed the optimal ratio of components of sausage meat, consisting of meat and mushroom raw materials. The purpose of this combination is to achieve the composition of sausages to the desired approximation of the "ideal protein" with the established technological effects for this production. The main objective of this work is to study the food and taste qualities of the finished product to expand the range of functional sausages at meat processing enterprises in Ukraine and China. Analysis of these data shows that an increase in the level of meat substitution with mushroom raw materials leads to a redistribution of the mass fractions of moisture, protein, fat and ash. The redistribution of these same indicators is affected by the physical state of the introduced mushroom raw material: powder or finely crushed mass. It was recorded a decrease in the mass fraction of fat by approximately 3% and 6%, respectively. Therefore, it was noted a decrease in energy value from 362 kcal to 335-304 kcal. The proportion of carbohydrates in the experimental samples has increased by an average of 1-2%. The mass fraction of protein remained almost unchanged, but the composition of the protein was closer to the "ideal protein". According to the results of organoleptic evaluation, it was found that when developing recipes for cooked smoked sausages, it is advisable to add boiled mushrooms in an amount of 15 - 20% in finely crushed form. It is advisable to add in the amount of 3.0 - 7.0% at the mixing stage in the form of a dry powder of fried mushrooms. The data presented in this article make it possible to assess the prospects of t he food industry in the production of sausages enriched with semi-finished products of varying degrees of readiness based on cultivated mushrooms. The results of the analytical study reflect the unique degree of the cultivated mushrooms amino acid composition approximation to the "ideal protein". Particular attention was paid to essential (limiting) amino acids and their content in new types of sausages.
  • Ескіз
    Документ
    Pterostilbene enrichment of dry convenience food for instant muffins
    (Національний технічний університет "Харківський політехнічний інститут", 2019) Kogan, Alisa; Polyvanov, Yehor; Honcharenko, Iryna; Suprunenko, Katerina
    Modern society is overloaded with uncontrolled flows of information, emotions and stress. On top of that, despite promoting a healthy diet, the populations of many countries are overweight, obese, and having type 2 diabetes. The role of genes in the development of diabetes, obesity and senile dementia is not so great. Vast majority of people obtain eating habits that appear to be significant factors in the onset of syndromes of demetia. Flour confectionery products, which include muffins, have gained popularity in many countries in the world, according to this, the development of technologies related to the enrichment of classical formulations with useful substances or components has relevance and necessity. This is also due to the expansion of the market for flour confectionery products that meet the strategy of a balanced and healthy diet. The aim of the article is to develop reci pes and technology for instant muffins from dry semi-processed goods with the addition of dry blueberry powder as a source of pterostilbene, a substance that reduces the risk of early aging, Alzheimer's disease, type 2 diabetes, the effects of stress and depression. The proposed technology ensures the preservation of the beneficial effect of the biologically active substance that undergone heat treatment, due to the afore proposed short-term effect of the prepared mixture when exposed to microwaves. Developed dry mixes for muffins can be recommended for everyone, because they do not contain fat and sugar. Sweetness to the finished product is provided with the extract from stevia leaves. Muffins do not contain chemical disintegrants.