Basil (Ocimum basilicum L.) is an aromatic herb which has a high value and is of high demand in the world. Basil in Ukraine is grown mainly in small farms and country house gardens. The influence of the substrate composition (proportions of peat to perlite) on the yield of herbs and on the accumulation of biologically active substances with antioxidant properties was studied for two cultivars grown in a greenhouse. It was found that the substrate composition influenced the fresh and dry weight, as well as level of total phenolic compounds, carotenoids and essential oils of basil. The herbs yield, ascorbic acid and essential oils concentration increased at an addition of 20, 40 and 60% of perlite, and decreased at 80% as compared to 100% peat. Plants of both cultivars accumulated the highest amount of phenolic substances when grown in the substrate, which contained 40% of peat and 60% of perlite. The concentration of ascorbic acid increased in plants grown in the substrates with 20, 40 and 60% of perlite, mostly at 40%. Significant increase in the concentration of carotenoids differed for cultivars and in ʽBad'oryi' cv. increased at 20 and 40% perlite, but in ʽFilosof' at 20, 40 and 60%.
Теоретично обґрунтовано та експе-риментально підтверджено техноло-гічні властивості зерна 16 сортів і ліній пшениці спельти. Проаналізовано від-мінності між якістю хліба з борош-на вищого сорту та обойного, показа-но актуальність диференційованого підходу до технологічних властивос-тей борошна для його виробництва. На основі досліджень фізико-хімічних, органолептичних показників хліба під-тверджено можливість перспективно-го використання зерна пшениці спельти в технології хлібопекарської продукції для розширення асортименту і підви-щення якості виробів Ключові слова: пшениця спельта, хлібопекарські властивості, якість хлі-ба, вуглеводно-амілазний комплекс Теоретически обоснованы и экспери-ментально подтверждены технологи-ческие свойства зерна 16 сортов и линий пшеницы спельты. Проанализированы различия между качеством хлеба из муки высшего сорта и обойной, показа-на актуальность дифференцированного подхода к технологическим свойствам муки для его производства. На осно-ве исследований физико-химических, органолептических показателей хлеба подтверждена возможность перспек-тивного использования зерна пшеницы спельты в технологии хлебопекарной продукции для расширения ассортимен-та и повышения качества изделий Ключевые слова: пшеница спель-ты, хлебопекарные свойства, качество хлеба, углеводно-амилазный комплекс UDC 664.64.016+664.7:631.526.3:633.11
The aim of the work is the development of recipes of fresh-mixes with the balanced potassium-protein composition and expressed cardio-and protective properties.For creating recipes of cardio-protective fresh mixes, there was used linear programming in MS Excel redactor. The target function was the balanced P-protein composition.The potassium content was 148-190 g for 100 g of the ready beverage that covers in average 6-8 % of the daily potassium need in patients with cardio-vascular diseases. At the expanse of introducing glutin, beverages contain oxylizin and oxyproline in concentration 0,15…0,2 %. The energetic value of developed fresh-mixes was 58,8-64,6 kcal.There was determined biological activity of developed beverages by the index of non-enzymatic oxidation of NAD·Н 2 to NAD. At the development of beverages, there was fixed the effect of synergism at the expanse of introducing the spicy-aromatic raw material -turmeric and the protein one -glutin.ALST test, based on changing microbiological and sensory indices at storage, demonstrated the optimal storage term 5 days at the temperature (5±1) °С in a hermetic package.Fresh-mixes, enriched with potassium and easily assimilated protein were developed for the first time. They can not only satisfy needs in these nutrients but favor production of own protein of the connective tissue, for keeping the healthy condition of the cardiac muscle.
The study of technological parameters of Midas wheat flour and possibility to use little-spread plants at wheat bread manufacturing was realized. Parameters and regimes for keeping and baking bread of new recipes were elaborated and selected. The elaborated method of bread manufacturing by new recipes relates to the field of agriculture and food industry and may be used at a laboratory baking of bread. There was experimentally grounded and introduced the change of a part of recipe quantity of wheat flour for dried and comminuted plants of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Cosmos sulphureus L., Tanacetum parthenium L., Cyperus esculentus L., Physalis tomentous L. at baking bread. According to determined physical-chemical, organoleptic parameters of bread, a possibility of baking bread using plants was proved. The expedience of introducing vegetable additives of Népeta mussinii L., Polymnia osotolysta L., Amaranthus tricolor L., Tanacetum parthenium into wheat dough in the dose no more than 5 % to the flour mass; up to 10 % – Cosmos sulphureus L and up to 15 % – Cyperus esculentus L., Physalis tomentous L was proved. At these very dosages bread had an evenly colored crust, without breaks and cracks, elastic crumb, thin-walled porosity, expressed bread taste and pleasant smell of additives as opposite to other experimental samples.
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