This paper considers the influence of different quantities and shapes of fresh sliced pumpkin on the culinary quality of a cupcake. A change in the culinary quality of the cupcake depending on the amount of sliced pumpkin has been established. It was found that the cupcake's surface color and crumb depended on the amount of fresh sliced pumpkin. The shape of the slice did not change these cupcake parameters. The color of the surface of the cupcake with the addition of 5‒25 % of the sliced pumpkin was at the level of control – light yellow. When adding 30‒40 % ‒ yellow; 45‒50 % ‒ dark yellow. The cupcake's crumb color with the addition of 5‒10 % of sliced pumpkin and without it was light yellow. Adding 15‒35 % of sliced pumpkin provided for a yellow color of the crumb. With the addition of 40‒50 % of sliced pumpkin, the color was orange. The use of fresh sliced pumpkin in the amount of 25 % reliably reduces the smell and taste of the consumer evaluation of the cupcake. At the same time, the level of smell and taste was good (7 points). It should be noted that when adding 20 % fresh sliced pumpkin, the smell and taste of pumpkin in the cupcake was weak – 7 points. Social studies have been conducted and the main criteria for cupcake buyers have been established. It was found that cupcakes are in high demand and have the prospect of being enriched with pumpkin. Among the respondents, the new product had a high probability of buying. Its price is less important in this case. It was proven that its chemical composition and culinary quality are of greatest importance when choosing a cupcake. In the technology of cupcake production, it is necessary to add 20‒25 % of fresh sliced pumpkin of various shapes relative to the mass of the dough. The use of this amount of sliced pumpkin makes it possible to bake a cupcake with a light-yellow surface and yellow crumb. The consumable level of the cupcake is good while the smell and taste of the pumpkin in it is weak. The recommendations provided here could be used by small-scale grain processing enterprises when baking flour confectionery products
Purpose. To evaluate the introduced lentil varieties (Lens culinaris Medik.) originating from Canada and Spain in the conditions of the Southern part of the Forest-Steppe of Ukraine according to a complex of indicators of productivity and adaptability. Methods. During 2019–2021, in the conditions of the plant research station Ustymivka Experimental Station of Plant Production of the Plant Production Institute of the NAAS of Ukraine (Poltava Region, 49o18’21”N, 33o13’56”E), 26 new samples of lentils from Canada and Spain were studied. In the pod and seed ripening stage (BBCH 86–90), under field and laboratory conditions, indicators of yield, productivity, 1000 seed weight, early-ripening, plant height and height from the soil of the first pod, number of pods and seeds per plant, number of seeds in a pod, pod parameters. Results. In the process of studying the new lentil samples, it was found that their productivity varied from 127 to 258 g/m2, with the most productive varieties being ‘CDC Creenstar’, ‘CDC Cherie’ (Canada), ‘Angela’, ‘Amaya’ (Spain). Throughout the study period, the highest productivity, according to the indicator “seed weight per plant”, was shown by the plants of the following lentil varieties: ‘CDC Cherie’ (4.4 g), ‘CDC Creenstar’ (4.2 g), ‘CDC Greenland’ (4.5 g), ‘CDC Imigreen’ (4.4 g), ‘CDC QG-2’ (4.1 g), ‘CDC Impulse’ (4.0 g) (Canada), ‘Angela’ (4.6 g) (Spain). Plant productivity was high, both in terms of increased number of seeds and 1000 seed weight. The highest level of the indicator of the number of pods per plant was recorded in the lentil varieties ‘CDC Imax’ (64.4 pcs), ‘CDC Impala’ (65.5 pcs), ‘CDC QG-2’ (67.4 pcs), ‘CDC Creenstar’ (67.8 pcs), ‘CDC Cherie’ (75.2 pcs) (Canada), ‘Amaya’ (64.8 pcs), ‘Angela’ (75.1 pcs) (Spain). Almost all the examined samples were of medium ripeness (81–85 days) and optimal for the Southern Forest Steppe Zone of Ukraine. The Canadian varieties ‘CDC QG-2’, ‘CDC SB-2’, ‘CDC Impulse’, ‘CDC Imvincible’, ‘CDC Impact’ were the earliest (76 days). Varieties combining several valuable characteristics deserve special attention: ‘CDC Creenstar’, ‘CDC Greenland’, ‘CDC Impulse’, ‘CDC Impact’ (Canada), ‘Angela’ (Spain). Conclusions. The above mentioned varieties can be recommended as sources of valuable traits for practical use in breeding, and they are also suitable for cultivation in the Southern Forest Steppe Zone of Ukraine.
The modes to produce flattened spelt groats using an electromagnetic field of ultrahigh frequency have been scientifically substantiated. The influence of the duration of irradiation by the field of ultrahigh frequency and water heat treatment on the temperature, yield, and duration of flattened spelt groats cooking was investigated. When irradiated with a field of ultrahigh frequency from 20 to 180 s, the minimum temperature of the product is 27–128 °C, and the maximum temperature is 43–159 °C. Treatment with a field of ultrahigh frequency from 20 to 100 s does not significantly affect the total yield of groats from spelt. The total yield, in this case, is 94–97 %. At the irradiation with a field of ultrahigh frequency from 120 to 180 s, the total yield of groats is significantly reduced to 83–90 %. Treating with a field of ultrahigh frequency for 100–180 s significantly reduces the duration of flattened groats cooking. The duration of cooking groats, in this case, is 14.0–15.8 minutes. It should be noted that water-heat treatment reliably reduces the duration of cooking flattened groats compared to the option without moistening. The peculiarity of the technology to produce flattened groats from spelt wheat using the field of ultrahigh frequency is that whole groats must be irradiated for 60–80 s with moistening by 1.0–1.5 %. Under this mode, the total yield of groats is 94–97 %, and the duration of cooking groats is 14.3–15.9 minutes. Subject to the production of flattened groats of the highest grade, it is necessary to irradiate with a field of ultrahigh frequency for 80 s without water-heat treatment. Under such a mode, the yield of flattened groats of the highest grade is 80 %, and that of the first grade is 13 %. The duration of cooking such groats is 16.8 minutes. The recommendations from this study could be used by small-scale grain processing enterprises in order to produce flattened groats.
Aim. To assess new introduced varieties of pea (Pisum sativum L.) of different ecological and geographical origin in conditions of the Southern part of the Forest-Steppe of Ukraine according to a set of productivity and adaptability indicators. Methods. During 2018–2020 in the conditions of Ustymivka Experimental Station of Plant Production of the Plant Production Institute named after V. Ya. Yuriev NAAS of Ukraine (Poltava region, 49°18′21″N, 33°13′56″E) 30 new pea samples originating from Belarus, Azerbaijan, Canada, Poland and the Netherlands were studied. In the ripening phase of pods and seeds (BBCH 86–90) in field and laboratory conditions yields, productivity, 1000 beans weight, early-ripening, plant height and height of attachment of the lower pods above the soil level, number of nodes to the first pod and their total number per plant, number of pods and seeds per plant, number of seeds per pod, pod parameters were studied. Results. As a result of studying new samples of pea, the range of variation of their yield from 200.5 to 300.0 g/m2 was established, while the varieties ‘Aleks’, ‘Atlant’, ‘Minskiy ovoschnoy’ (Belarus), ‘Fidan’ (Azerbaijan), ‘Dacota’ (Canada), ‘Angela’ (Netherlands) were more productive, in which the mass of grain from the plant exceeded 10.0 g. The productivity of the plant was high due to both the increased number of seeds and the weight of 1000 grains. Almost all the studied samples were mediumripe (71–80 days) and are optimal for the Southern Forest-Steppe zone of Ukraine. The most early maturing (64–69 days) were the Belarusian varieties ‘Yan’, ‘Gontso’, ‘Goryinets’, ‘Alfa’, ‘Pryivabnyi’, ‘Malyish’ and the Dutch ‘Angela’ variety. The lowest varieties were Belarusian varieties – ‘Goryinets’, ‘Vlad’, ‘Alfa’, ‘Atlant’ and others (31.0–60.0 cm), which can be used as sources on this basis. Special attention should be paid to varieties that combine several valuable features: ‘Aleks’, ‘Atlant’, ‘Minskiy ovoschnoy’, ‘Korelicheskiy ovoschnoy’, ‘Slodyich’, ‘Malyish’, ‘Kosmay’, ‘Kelvidon’ (Belarus), ‘Fidan’ (Azerbaijan), ‘Jof’ (Poland), ‘CDC Limerick’ (Canada), ‘Orix’ (Spain). Conclusions. The above varieties can be recommended as sources of valuable traits for practical use in breeding, and they are suitable for cultivation in the Southern Forest-Steppe, subject to inclusion in the State Register of plant varieties suitable for distribution in Ukraine.
У сучасних умовах необхідності збільшення обсягів виробництва сільськогосподарської продукції доцільним може бути застосування технологій праймінгу для підготовки насіннєвого матеріалу до сівби. Ми дослідили фізіологічні реакції рослин сортів гречки посівної Fagopyrum esculentum Moench при різних режимах гідропраймінгу на ранніх етапах онтогенезу. Електропровідність насіння гречки посівної визначали за виходом електролітів у розчин протягом 2–24 год. гідратації насіння за температури 20 оС за допомогою мультиметра AD8000 ADWA. Лабораторні дослідження проведені у трьох біологічних і п՚яти аналітичних повторах. У лабораторному експерименті енергія проростання оцінювалася на 3-й день, а схожість – на 7-й день. Дані оброблялися загальноприйнятими статистичними методами аналізу. Виявлено, що у гречки сортів Рожевоквіта 2-19 і П-454 електропровідність ексудатів з насіння збільшилася за 300 хв. на 52 і 78 %, відповідно. За умови гідропраймінгу енергія росту насіння максимально збільшується для сорту Рожевоквіта 2-19 після 24 годин на 46 %, а для сорту П-454 – після 10 годин праймінгу на 70 %. Визначено, що для сортів з низькою енергією росту Рожевоквіта 2-19 та П-454 гідропраймування збільшило енергію проростання за 10-и годинний праймінг у 3,5 раза та 6 разів, відповідно. Стосовно сорту гречки П-338 доцільно відзначити зниження енергії проростання після праймінгу майже на 40 %. Отримані результати розкривають окремі сторони механізму взаємодії гідропраймінгу з рослинними об՚єктами, що дозволяють більш обґрунтовано використовувати режими гідропраймінгу для вирощування різних сортів гречки посівної.
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