This article highlights the problem of functional nutrition in Ukraine. Rationale and need for creating new products with improved properties are substantiated, the list of used natural additives, which are a source of important nutrients, is given. The results of conducted tests confirm the optimization of the chemical composition of new cereal concentrates, improvement of their organoleptic properties, an extension of shelf life, which indicates that the choice of the prescription components is correct and their rational proportion. The nutritional and biological value of Extrapolyvitamix, a new cereal concentrate, enriched with vegetable powders, wheat germ, casein iodide, and raisins, is determined. The investigations of cereal concentrate properties proved that they might be included in a group of functional foods due to changes in chemical composition, which will compensate for the deficiency of nutrients necessary for optimal body functioning after previous diseases. The rational concentrations of functional ingredients that can be used in new products are established. It is proved that the use of vegetable-based milk substitutes will allow the development of new products that meet current market needs. Taking into account global trends and changes in consumer preferences, plans for future studies focuses on creating new products with high biological value using only plant raw materials.
Today, Ukraine is forced to perform a complex geopolitical task in order to guarantee not only military, but also food security. Therefore, the issue of increasing the efficiency of the meat processing industry, as one of the components of this task, is significant and relevant. The purpose of the article is to substantiate the economic aspects of increasing the efficiency of the functioning of meat processing enterprises of Ukraine as a result of improving the recipe of sausage products in order to reduce their cost price. The research was conducted using general scientific methods and techniques: logical and qualitative analysis and synthesis, monographic method, system-structural analysis method, cause-and-effect analysis method, experimental method, economic-statistical method, calculation-constructive method and method of logical generalization. The results of the research in the form of practical recommendations for reducing the cost of sausage products as a result of changing the cost norms and improving the product formulation can increase the economic efficiency of meat production. In order to reduce the cost of meat products, the recipe of products has been changed due to the rejection of expensive ingredients. The scientific novelty of the research results lies in the development of practical approaches to the study and analysis of dynamic processes in the meat processing industry based on the policy of stimulating demand for competitive products both in the Ukrainian and foreign markets. The article highlights the problems of the current state of the meat industry in Ukraine, the prerequisites and the main causes of this situation. The article deepens practical approaches to improving the recipe of sausage products, evaluates their updated recipe in order to reduce the cost of production and increase its efficiency, which lays the foundation for future research for other types of products.
Raspberries is a perishable berry with a high capacity for mechanical and microbiological damage, therefore, after harvesting, it is necessary to use appropriate technologies to preserve its quality and extend the shelf life. The aim of the research is influence of different concentrations of chitosan solutions on the quality and shelf life of raspberry berries under cooling conditions. Physico-chemical and organoleptic methods of research and methodological principles of collection, accumulation, systematization, analysis, generalization, and synthesis of information were used in the research. Raspberry berries were collected in the consumer stage of ripeness in perforated plastic containers with a capacity of 500 g. Processing of berries was carried out by spraying 0.5 %; 1.0 % and 2.0 % chitosan solution followed by removal of residual moisture. Storage was carried out for twelve days in a refrigerating chamber at a temperature of 2º C and a relative humidity of 95 %. The research was carried out by determining changes in the mass fraction of ascorbic acid, sugars during storage, as well as taste, aroma, color, consistency and appearance at the end of storage. It was established that the treated berries had 1.5–3.9 times less loss of ascorbic acid than in the control sample. A similar situation was observed with the mass fraction of sugars, the content of which prevailed by 0.9–2.5 % in processed raspberry samples. According to organoleptic indicators, samples with a solution concentration of 1.0 % and 2.0 % were recognized as the best. Raspberries not treated with chitosan quickly lost their marketable appearance, taste and aroma. It was found that pre-treatment of berries with chitosan solutions is a promising way to slow down undesirable metabolic processes during storage, which are carried out after harvesting, which practically makes it possible to extend the consumer properties of the product.
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