Кафедра харчових технологій та хімії
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Item type:Монографія, Chapter 5. Compositional analysis and potential of buckwheat and oats as functional food ingredients(Tallinn, 2025) Moroz, Iryna; Shemet, Vasylyna; Hulai, OlhaBuckwheat and oats are traditional, though not the most popular, crops with strong environmental adaptability. The bioactive substances in buckwheat and oats have a positive impact on human health, including antioxidant and anti-inflammatory properties and the ability to prevent cancer. In this work, a comprehensive analysis of buckwheat and oat powders was carried out, including sieve analysis, infrared spectroscopy (IR spectroscopy), X-ray fluorescence analysis (XRF) and gas chromatography with mass spectrometry (GC/MS). According to the results of sieve analysis, the highest content of fractions with a particle diameter of 1.1–0.5 mm was found: 41.76% for buckwheat powder and 52.56% for oat powder. The analysis of the IR spectra showed a similar chemical composition of both samples, including carbohydrates, proteins, fats and minerals. However, the buckwheat powder had a higher content of proteins and carbonyl compounds, and the oat powder had a higher content of polysaccharides. X-ray fluorescence analysis showed that both samples contain mainly C, H, P, S, K, Ca, Mn, Fe, Cu, Zn, but in different proportions. Buckwheat powder is characterized by a higher content of potassium and phosphorus, while oat powder has higher levels of calcium and manganese. The GC/MS method was used to identify 15 bioactive compounds in buckwheat powder and 18 in oat powder. Sucrose, palmitic acid, linoleic acid and phytosterols (gamma-sitosterol, campesterol) were found in both samples. Buckwheat powder has a higher content of antioxidants, in particular γ-tocopherol, while oat powder contains steroidal compounds and oxazole derivatives that may affect lipid metabolism. The study confirmed the unique nutritional profile of buckwheat and oat groats grown in Volyn. The results can be used in the field of functional food, pharmacology and nutrition to develop products with high biological activity.Item type:Методичне забезпечення, Analytical chemistry(Lutsk : LNTU, 2024) Moroz, IrynaItem type:Методичне забезпечення, Analytical chemistry(Lutsk : LNTU, 2023) Moroz, IrynaThe publication contains methodological instructions for performing laboratory work, questions for preparation for laboratory classes, exercises and tasks, and recommended reading. It is intended for students majoring in 181 Food Technologies of full-time and part-time forms of study.Item type:Методичне забезпечення, Analytical chemistry(Lutsk : LNTU, 2023) Moroz, IrynaThe publication contains tasks for independent work and recommended literature. The main theoretical provisions and examples of problem solving are presented. It is intended for students of specialty 181 Food Technologies of full-time and part-time forms of study.Item type:Наукова стаття, Optimising the adsorption characteristics of spent coffee grounds by thermal and chemical activation(Lutsk : LNTU, 2025) Moroz, IrynaThe aim of this study was to optimise the adsorption parameters of methylene blue on spent coffee grounds by combining thermal exposure and orthophosphoric acid treatment. The study was carried out using a spectrophotometric method, infrared spectroscopy, and a method for determining the specific surface area by water vapour adsorption. A possible mechanism for the adsorption of the cationic dye methylene blue on coffee grounds has been proposed. It was found that an increase in the processing temperature wasn’t led to a linear increase in the specific surface area and adsorption characteristics of spent coffee grounds. It was discovered that coffee grounds’ adsorption properties were inferior to those of untreated samples at temperatures of 400°C and 800°C. However, thermal activation of spent coffee grounds at 600°C led to a 72% increase in the specific surface area (from 561 to 958 m²/g). Treatment of the waste with 60% orthophosphoric acid solution increased the specific surface area by 23% (up to 690 m²/g) compared to untreated coffee grounds. The most effective in terms of adsorption characteristics of the adsorbent was the combined treatment of coffee grounds with orthophosphoric acid followed by thermal activation at 200°C, which provided a maximum specific surface area of 1078 m²/g and water vapour adsorption of 0.543 g of water per 1 g of sample, exceeding the characteristics of some commercial activated carbon samples. Under these conditions, the highest removal efficiency of methylene blue from model solutions was achieved – 57% in 30 min and almost 90% of the dye in 180 minutes of contact. The proposed conditions for the modification of spent coffee grounds make it possible to obtain an effective biosorbent for wastewater treatment from organic dyes, which is of practical importance for solving environmental problems in the textile and printing industries and the rational use of coffee production waste.Item type:Наукова стаття, Comparison of properties of plant-based milk and cow’s milk(NUFT, 2024) Dudarev, Igor; Moroz, Iryna; Shemet, Vasylyna; Hulai, OlhaConsumers are increasingly choosing foods that contain plant-based dairy analogues that are affordable and have high nutritional value, including macro and micronutrients and vitamins. Plant-based milk mimic the taste and consistency of cow’s milk. Plant-based milk contain no hormones or antibiotics compared to animal milk. Physical, chemical and sensory properties of plantbased milk (soy, rice-almond, rice-coconut, and oat) available on the Ukrainian market were determined and compared with those of local cow’s milk. Plant-based milk was an opaque homogeneous liquid of beige color with different tinting and it had a pleasant sweet taste with an aftertaste of raw materials. Plantbased milk had an appearance and consistency similar to cow’s milk. Titratable acidity of plant-based milk did not exceed 21 °T. Titratable acidity of cow’s milk was 16—18 °T. Dry matter content of plant-based milks was in the range of 8.73—9.83%. Dry matter content of cow’s milk was 11.63—12.52%. Density of plant-based milk was in the range of 1027—1032 kg/m3 . Density of cow’s milk was 1028—1029 kg/m3. Protein content of plantbased milk was 2.31—5.12 g/100 ml. Fat content of plant-based milk was 1.5—3.0 g/100 ml. Carbohydrate content of plant-based milk was 2.53—8.01 g/100 ml. In cow’s milk, the protein, fat and carbohydrate contents were 3.34—3.63 g/100 ml, 2.4—2.5 g/100 ml and 4.72—4.74 g/100 ml, respectively. Caloric content of plant-based milk was 46.2—64.2 kcal/100 ml. In plantbased milk, concentration of Ca2+ ions was 682—1058 mg/l and concentration of Mg2+ ions was 96—140 mg/l, which was lower than in cow’s milk. Plant-based milks are not full substitutes for cow’s milk, and their recipe composition needs to be balanced to provide the human body with the necessary nutrients.Item type:Методичне забезпечення, Хімія з основами агрохімії(Луцьк : ЛНТУ, 2025) Moroz, IrynaВидання містить тематичне планування навчальної дисципліни, її короткий зміст, теми лекційних занять, завдачі для самостійної роботи та рекомендовану літературу. Наведено основні теоретичні положення та приклади розв’язування задач. Призначене для студентів спеціальності Н7 Агроінженерія та Н4 Лісове господарство денної та заочної форм навчання.