products of lipid-protein composition for special purposes, that is, for nutrition of certain segments of populationchildren, athletes, pregnant women, the elderly, etc. The composition of such protein-fat mixtures (PFM) is consis-1. Introduction The newest and most promising direction in the oil and fat industry is development and production of combined TECHNOLOGY AND EQUIPMENT OF FOOD PRODUCTION
66 person every day. Protein-the main source of essential amino acids-plays the role of building material in the process of cell development and metabolism in the organism. Lack of proteins in the diet can lead to a decrease in the protective properties of the organism, disrupt digestion processes, blood formation, the activity of the central nervous system or weaken mental activity. It is well known that about half 1. Introduction Human nutrition is the main factor in ensuring and improving health. For the proper functioning of the human body, about 600 essential nutrients are needed daily. Proteins-the most important component of the six main components of food should be present in the nutrition of every
This work research object was fat systems interesterification biotechnology using the Lipozyme TL IM immobilized enzyme preparation. The problem of enzyme preparation activation by moistening with sodium bicarbonate aqueous solution with 7.4 ... 7.7 (3 % wt.) pH was solved in the work. The obtained results made it possible to minimize the interesterification process duration with high-quality product obtaining. The proposed enzyme preparation processing made it possible to reduce the duration of the biointeresterification process in a model fat mixture (palm stearin, coconut and soybean oils in a ratio of 1:1:1, respectively) to 3.5...3.7 hours. The product with high quality indicators, namely up to 0.26 mg KOH/g acid number, up to 0.60 mmol ½ O/kg peroxide number and 1.70 c.u. anisidine number, was obtained as a result. The obtained data can be explained by a fact that effective biocatalysis with lipolytic enzymes as the protein molecules requires the existence of two phases – lipid and water. This fact was provided by the activation parameters justified in the study. The obtained results feature was possibility of enzyme preparation activation, which is not provided under industrial conditions due to the threat of raw materials and finished products hydrolytic processes, which leads to the finished product quality deterioration. The research results made it possible to minimize hydrolytic processes in fat system during interesterification with simultaneous process efficiency increase. From a practical point of view, the discovered activation mechanism made it possible to adjust the enzyme preparation processing conditions in fat systems interesterification technology. The applied aspect of scientific result using was the possibility of improving the typical technological process of fat interesterification
It is suggested to perfect technology of production of emulsive foodstuffs, as most consumed by all groups of population of Ukraine, by introduction to compounding of secondary wastes of exit-juice production and vine making as dry concentrates. Such method of enriching of foodstuffs will allow to bring down the deficit of necessary micro- and macronutrients, biologically active substances, and also to bring down indexes on the number of peroxide in the process of storage of low-caloric sauces due to being of natural antioxidants in powdered plant and vegetable material. Experiments were conducted for determination of micro- and macroelement composition and content of sum of polyphenolic substances samples of powdered plant and vegetable material. Samples with the optimal above-mentioned indexes were revealed and samples for the next stage of researches were chosen. The data plan experiment on the effect of temperature and time storage of powdered vegetable raw materials in the amount polyphenols (% wt) in samples of powdered vegetable raw materials used in the suggested corrections storage term low-calorie sauces based on secondary products of juice and wine manufacturing in recipes and calculations in compounding on productions.It was substantiated the choice of grape skin powder as bioactive addition in the emulsive foodstuffs for health improvment purposes, as a sample that has optimal indexes for micro- and macronutrients composition and maintenance of natural antioxidants of polyphenolic nature.
The 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.
ВступУ всьому світі спостерігається суттєве постаріння населення. На 1 січня 2010 року в Україні частка осіб віком 50 років і старше становить 17,3 млн (32 % від за-гального числа чоловіків та 42 % -жінок) [9]. Фактич-но більше ніж кожен четвертий житель України пере-буває у віковій групі 50 років та старше, для якої ха-рактерним є погіршення стану здоров'я та збільшення числа захворювань [1, 2,9].На сьогодні серед геріатричних синдромів науков-ці світу приділяють велику увагу вивченню саркопе-нії та дряхлості, що асоційовані з підвищенням ризи-ку падінь, погіршенням якості життя, функціональних можливостей і, відповідно, зростанням летальності па-цієнтів [8,11,15].Згідно з консенсусом European Working Group on Sarcopenia in Older People (2009), саркопенія -син-дром, що характеризується прогресивним і генералі-зованим зниженням скелетної м'язової маси та її си-ли з ризиком розвитку таких ускладнень, як порушен-ня рухливості, зниження якості життя й смерті [9]. Для встановлення діагнозу «саркопенія» необхідно визна-чення не тільки скелетної м'язової маси, але й її сили та функціональних можливостей.Поширеність стану значно варіює (5-70 %) залежно від віку, статі та етнічної приналежності [3,13].За даними літератури, пік накопичення маси скелет-них м'язів припадає на вік 40 років, після чого поступо-во показник знижується. Середня втрата м'язової маси в людини становить 1 % на рік після 50 років [3, 4]
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