Abstract. The aim of this work is to study the content of zinc in tomato biofortified vegetables (peppers, eggplant, and tomatoes). Objectives of the study are: to determine the content of zinc in tomato vegetables during cultivation of which agronomic biofortification was applied using environmentally safe organic fertilizer of new generation -"Riverm"; to compare zinc content in biofortified vegetables with the content of zinc in samples of vegetables grown by standard conditions. This paper uses laboratory (physical) methods; definition of zinc content in vegetables was performed with the use of voltampermetric analyzer. The research results give us the right to conclude that the use of fertilizer "Riverm" during cultivation of sweet pepper, eggplant and tomatoes helps them to be enriched by zinc. Biofortified vegetables contain 6,60-8,59 % of zinc more than control samples. Grown vegetables become a readily available source of zinc for humans and contribute to overcoming the "hidden hunger" caused by deficiency of this essential micronutrient in food.
із перспективних напрямів підвищення якості, безпечності, харчової цінності та засвоювання, розширення асортименту, збагачення нутрієнтами хліба та хлібобулочних виробів є використання нових нетрадиційних видів рослинної сировини, яка містить збалансований комплекс мінеральних речовин, вітамінів та інших біологічно цінних сполук, а також характеризується високими поживними, смаковими та іншими властивостями. Водночас важливе значення мають органолептичні властивості виробів, що одержані за новими рецептурами. Особливого значення набуває флейвор -комплексне відчуття у порожнині рота людини, яке виникає під час дегустації і зумовлене смаком, запахом і текстурою. За профілем флейвору можна визначити вплив складу сировини, умов зберігання, технології виготовлення на смаковитість хлібобулочних виробів. Метою дослідження була розробка рецептури та оцінка показників споживних властивостей хлібобулочного виробу функціонального призначення з рослинними добавками. Особливість даного дослідження -вивчення різних різновидів і сортів гарбуза, а також можливість їх застосування для збагачення хлібобулочних виробів пектиновими речовинами, вітамінами, зокрема ß -каротином. Для визначення впливу напівфабрикатів, виготовлених із гарбуза, на показники якості хліба пшеничного проводили пробне випікання за загальноприйнятою методикою наукових досліджень в акредитованій лабораторії якості зерна Полтавської державної аграрної академії.
Practicability of the use of biofortified sweet pepper of Zoloto Skifov variety and pumpkins of Sviten variety for processing by freezing is proved. The test samples were grown using a liquid, organic, environmentally friendly fertilizers "Riverm" (control-vegetables that were grown using standard technology). Vegetables were frozen at-23 °C after preconditioning and packaging. Storage of finished products was at-18 °C for 6 months. The research found that during the freezing and storage of vegetables gradual loss of sugars is occurred. Biofortified frozen pepper at 6-th month of storage contains 87.9 % of total initial sugar, biofortified frozen pumpkin-59.5 %. Test samples of peppers and pumpkins after storage are more valuable for the sugar content than the controls. Changes of pectin amount were observeded during the freezing and storage of samples. After 6 months their content increased by an average of 52 % of the original content in the used raw materials. Tissue content immediately after freezing peppers and pumpkins also increased on average by 61 %, but after 3 months of storage began to decline and these changes lasted until the end of life. Freezing had an impact on the amount of hemicellulose in frozen vegetables. After 6 months of storage biofortified vegetables contained an average of 58.1 % of hemicellulose in comparison with its original content. During the freezing and storage of test and control samples of peppers and pumpkins, there is a general pattern of change in the content of sugars and polysaccharides, but after 6 months of storage the most valuable are biofortified vegetables. This is due to the high nutritional value of fresh biofortified vegetables that were used for processing.
The Index of innovative development of the Ukrainian Economy for 2007-2017 is calculated on the basis of the additive model, the principal components method and the sliding matrix, as novelty. The tendency of its decrease and the problem of commercialization results of scientific and technical activity as an indicator to improve the quality management of products are singled out. Therefore, we proposal the implementation of ISO 50001:2011, which will reduce greenhouse gas emissions and other environmental impacts, as well as reduce energy costs through the systematic management of energy resources. The ISO 8000 "Social Responsibility" standard is recommended, which will help to increase the investment attractiveness of the economy, create opportunities for entering the stock markets and create transparency of business processes in Ukraine. The legislative experience of transition national producers to implementation of HACCP procedures is analyzed. This is an awareness of the global problem of food quality and safety. The requirements of the international standard ISO 22000 apply to all types of food industry. The legislation of Ukraine in the field of sanitary measures is poorly adapted to the requirements of the European Union. These problems are reforming the system of state control and supervision over food safety. In order to harmonize national legislation with the requirements of the European Union, three transitional periods of adaptation different duration have been identified. The authors propose simultaneous application of the above standards of quality and safety management, which will affect the qualitative parameters of the innovative model of the development economy in Ukraine.
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