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Item type:Наукова стаття, The advantages of using sublimation for preserving the antioxidant properties of cranberries(Tallinn: Scientific Route OÜ, 2024) Holiachuk, SerhiiAbstract The benefits of using the sublimation method for preserving the antioxidant properties of cranberries have been studied. Cranberries are known for their antioxidant properties, which help combat infections, reduce the risk of heart disease, and improve arterial pressure. This berry is particularly beneficial in prostate cancer. Most of the beneficial compounds in cranberries are found in their skin, which may lose its properties during traditional juice extraction. Drying is an alternative method for preserving antioxidants, but traditional methods can lead to a loss of product quality. Sublimation drying has proven to be the most efficient and innovative method, as it ensures the preservation of cranberry antioxidant properties. After the sublimation cycle, the final moisture content of the material is only 2–5 % of the initial content, guaranteeing the maximum retention of beneficial properties and the production of a high-quality product. This method is promising for maintaining the quality of raw materials during drying and preserving their medicinal properties.Item type:Наукова стаття, Use of vegetable and fruit powders as innovative ingridients in the recipe of craft bakery products(2022-11-20) Svitlana, Panasiuk; Іryna, TaraymovychThe aim of the article is to determine the influence of a mixture of fruit and vegetable powders and flax seeds on the technological process, quality and nutritional value of craft baked goods. Method. Physical and chemical, organoleptic, experimental and statistical methods were used during the research. Experimental studies were performed according to developed industries methods on standardized equipment and devices. The results. Bread and baked goods are almost the main food products in Ukraine, despite the decrease in their consumption in recent years. Consumers are demanding about the taste qualities of baked goods, their nutritional value and safety. The modern market of baked goods offers a fairly wide range of bread, which is constantly updated. Craft producers make bread and baked goods with the addition of whole grain and multigrain flour, as well as non-traditional raw materials, namely flax seeds, sunflower, chia, quinoa, legumes, nuts, berries, etc. Сraft bread producers also use composite mixtures of flour from various cereals: wheat, triticale, corn, oats as raw materials. In order to expand the assortment of craft baked goods for health purposes, recipes are being developed with the introduction of ingredients that contribute to increasing the content of dietary fibers, vitamins and microelements. To expand the range of craft baked goods that can improve health, there are added ingredients that help increase dietary fiber, vitamins and trace elements. These ingredients, introduced into the recipe of baked goods , activate yeast cells, contribute to the growth of the lifting force during the proofing of the dough and ensure good dimensional stability of the finished products. Mixture of fruit and vegetable powders and crushed flax seeds helps to increase shelf life extension of bread. The porosity and moisture content of the pulp of such products also changes depending on the ratio of the added ingredients. Baked goods with a mixture of fruit and vegetable powders and crushed flax seeds have good taste and excellent appearance. They are also enriched with vitamins and minerals and have a lower glycemic index compared to bakery products made from wheat flour without additives. Practical significance. The research results showed us the influence of the mixture of fruit and vegetable powders and flax seeds on the technological process, quality and nutritional value of baked goods. It can be used in craft industries to expand the assortment of baked goodss for health purposes.Item type:Наукова стаття, Development and characterization of ice cream containing vegetable oils(2025-07-31) Taraimovych, Iryna; Panasyuk, Svitlana; Sydoruk, TamaraIce cream is considered one of the world's favorite desserts. It is important for consumers to get benefits and enjoyment from eating this sweet product. The main ingredients of ice cream are milk or cream, sugar, and sometimes egg yolks. Fruits, berries, cocoa, and vanilla are used to add flavor to the recipe. The milk or milk-egg mixture is first heated, then cooled, whipped to saturate the mass with air and obtain the appropriate texture, and frozen. Ice cream can be viewed as a multiphase system consisting of a cryo-concentrated aqueous phase, air bubbles, ice crystals and emulsified fat. The fat in ice cream comes from the dairy ingredients, but vegetable fats such as coconut or palm oil can also be added. The fat phase ensures the optimal structure of the ice cream, gives it a rich flavor and influences the quality characteristics. It also helps to stabilize the foam, which contributes to the delicate creamy texture of the ice cream. The development of a blend of milk and vegetable fats is one of the most important factors in shaping the required texture, taste and aroma properties of ice cream. The use of liquid vegetable oils containing unsaturated fatty acids and vitamins makes it possible to create a new food product with health benefits. The technology of ice cream using vegetable oils as an alternative to milk fats has been developed, which provides an innovative product enriched with unsaturated fatty acids. The influence of sunflower, linseed, and sesame oils on the texture of ice cream, its taste characteristics, and nutritional value was analyzed. The physicochemical properties of ice cream with the addition of vegetable oils, technological features of replacing milk fats with vegetable fats, as well as their impact on the stability of emulsions and organoleptic properties of the finished product are investigated. The technological aspects of the production of ice cream with vegetable oils, including emulsification, stabilization and freezing processes, are considered. The obtained results can be used to develop new types of ice cream with increased nutritional value and improved consumer characteristics.Item type:Наукова стаття, Development of technology and study of properties of gluten-free shortbread biscuits(Lutsk: LNTU, 2025) Holiachuk, Serhii; Hunko, Yurii; Fedorus, YuriiThe number of persons with gluten intolerance is rising in the modern world, which calls for the creation of specialised goods that may satisfy their demands. The aim of the research was to develop a recipe for gluten-free shortbread biscuits with cherry filling. The research was carried out using the expert method, sensory analysis and statistical methods of processing research data. To achieve this goal, it was proposed to use a mixture of almond and coconut flour as a raw material for shortbread buiscits. It had been determined that the development of gluten-free products required the implementation of innovative technologies, the incorporation of alternative ingredients, and the analysis of the properties of raw materials and final products. Various model compositions of shortbread biscuits were developed based on mixtures of almond and coconut flour with different proportions of the mixture components (MС1 – 75:25, MС2 – 50:50, MС3 – 25:75). A sensory analysis of the model compositions of gluten-free shortbread biscuits was carried out, and their organoleptic characteristics were determined. As a result of the studies, a sensory profilogram of model shortbread compositions was obtained, which can be used to determine, which model composition was characterised by the best indicators (it was found that MС1 had the best indicators). The brittleness index of gluten-free shortbread biscuits was also determined depending on the content of almond flour in the mixture. The physicochemical parameters of various model compositions of gluten-free shortbread biscuits were determined and the results of these studies were analysed. The development of gluten-free shortbread biscuits with cherry filling allows expanding the range of flour confectionery products with a healthful orientationItem type:Наукова стаття, Fermentation activity of rye sourdough as a quality factor of wheat-rye bread(Lutsk : LNTU, 2025) Shemet, Vasylyna; Panasyuk, Svitlana; Hulai, OlhaAbstract. The purpose of the article was to determine the best fermentation activity of rye sourdough starter for the production of wheat-rye bread for health purposes. Natural sourdough bread is popular in the Ukrainian flour market due to its high taste and nutritional value. The developed recipe of wheat-rye sourdough bread contained high-grade wheat flour, rye flour, rye bran, olive oil, salt and sugar, as well as rye sourdough on different days of its fermentation. The sensory analysis was performed and the organoleptic characteristics of wheat-rye sourdough bread were determined. A sensory profilogram of model compositions of wheat-rye bread was constructed and, based on the results of expert evaluation, the model composition with the best organoleptic characteristics was determined. According to the experiment, the starter of the sixth day of fermentation allowed to achieve the highest gas retention capacity and optimal spreading of the dough ball. In the process of fermentation in all the tested samples, an increase in the active acidity of the dough was observed, which affected its quality characteristics. The moisture content and porosity of the finished product obtained with the sourdough starter of the sixth day of fermentation increased by 2.3% and 7.4%, respectively, compared to the values recorded for bread with the sourdough starter of the fourth day of fermentation. There was a slight increase in the fragility of the finished product due to an increase in its porosity. Wheat-rye bread with rye sourdough was beneficial due to dietary fiber, which improved digestion, normalises the microflora, reduces the risk of heart disease, and vitamins and minerals that strengthen the immune system and support energy metabolism Keywords: moisture; porosity; recipe; organoleptic evaluation; nutritional value.