Определение полисахаридов в растительном сырье и препаратах лигнина

The article presents the results of a study of the mineral composition and organoleptic evaluation of semi-smoked sausage from vegetable raw materials. Soy and chickpeas were selected as vegetable raw materials. As a result of experiments, it was revealed that the optimal ratio of soy and chickpeas for the production of semi-smoked sausage is 4:1. According to the results of an organoleptic evaluation of semismoked sausage from vegetable raw materials, it was found that the third sample, the ratio of soy isolate and chickpeas of which is 4:1, had a consistency, smell and taste more characteristic of semi-smoked sausage than the rest of the samples being developed.Based on studies of the mineral composition of semi-smoked sausage from vegetable raw materials, it is proved that there are more minerals in the first and second samples than in the third sample. Since soy isolate increases 3-5 times during cooking due to binding to water, soy texturate and chickpea sausage contains more macro- and microelements than soy isolate and chickpea sausage. However, the third sample contains 1.58% and 0.98% more phosphorus compared to samples № 1 and № 2, respectively.Research has proven that the use of soy and chickpeas as the main ingredients, completely replacing meat in semi-smoked sausage, is possible and relevant.

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form.
 A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form.
 The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability.
 The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)

A technology has been developed for the production of edible packaging based on applesauce with the addition of dried fruit and vegetable raw materials. As a result of research, a technology was developed for the production of edible glasses based on applesauce with the addition of dried apples, apricots, cranberries, bell peppers, tomatoes, carrots, and beets. A comparative assessment of the organoleptic and physico-chemical parameters of edible glasses based on applesauce with the addition of dried fruit and vegetable raw materials. Organoleptic indicators, humidity, water absorption, resistance to model liquids (distilled water with a temperature of 20–25 °C; distilled water with an initial temperature of 90–95 °C; 5 % aqueous solution of sodium chloride with a temperature of 20–25 °C; 5 % aqueous citric acid solution with a temperature of 20–25 °C), microscopic examination of the surface. Thus, as a result of a study of the organoleptic and physico-chemical parameters of edible packaging based on apple raw materials with the addition of dried fruit and vegetable raw materials, it was found that the most optimal physico-chemical indicators and mechanical properties of the glass are observed at the highest degree of grinding of dried fruit / vegetable additives and increase the degree of coverage of the surface area of the edible glass with the additive.

We have investigated a change in the active acidity of blended products made from vegetable and fruit raw materials. A possibility has been proven to control active acidity through the introduction to formulations of canned foods fruits with a high content of titrated acidity. Apricot, gooseberry, cherry plum, black currant are characterized by a high content of titratable acidity, thus they could replace in the formulations of canned products the organic acids obtained artificially. It is possible to use zucchini, pumpkin, carrot and beet to produce natural organic purees, juices, compotes, sauces, natural canned vegetable food with a regulated active acidity not higher than 3.9 pH units. To achieve this level of active acidity in canned products, the mass share of titratable acidity should be brought to 0.55‒0.60 %. The canned food products manufactured using a given technique are microbiologically stable and safe when employing the sterilization temperature of 100 °C for 20‒25 minutes; they have a high organic estimate; they efficiently preserve ascorbic acid. The pumpkin puree demonstrated active acidity of 5.6 pH units. In the blended pumpkin and apricot puree, gooseberry and cherry plum puree, the active acidity decreased to 3.80‒3.84 pH units following the introduction of the calculated formulation amount of a fruit part into compositions, from 11.3 to 28.1 %, the content of ascorbic acid increased by 1.6‒2.6 times. The content of ascorbic acid in a pumpkin and black currant puree, at the regulated active acidity of 3.86 pH units, increased to 30.6 mg/100 g, by 7.6 times. A similar trend was observed for the blended purees made from carrot and table beet. The vegetable-fruit purees and sauces, manufactured in line with a given technique, are characterized by excellent organoleptic quality estimation, 26.3‒29.3 points. Canned foods from vegetable raw materials with a controlled level of active acidity, due to their fruit part, are natural products with an elevated content of ascorbic acid. The combination could be used for the manufacture of organic products from the appropriate raw materials, thereby retaining their high quality.

Inclusion of minor components in the formulation of homogeneous food systems should inevitably result in some shift of redox equilibrium under conditions of interaction as "all with all." Chemical nature of components combined with properties of elements of medium chemical composition should determine direction and expression of such displacement. But due to the multicomponence of the medium itself and the small initial expression of redox properties for the added components, predicting the resulting properties of the formed food system becomes difficult. The aim of the work was to study the regularities of the influence of neutral minor components on the change of redox properties of homogeneous canned products from vegetable raw materials. Puree-shaped single-component natural canning products (puree) from fruit (apples, plum) and vegetable (pumpkin, carrots) raw materials are taken as research objects. Table salt (NaCl), sucrose and apple pectin were used as minor components. In the obtained canned product, active acidity (pH) and redox potential (Eh) were determined, and the reducing power index (RH) value was calculated. The studies showed that there was no statistically significant effect of NaCl on the redox properties of the food systems studied. There was a statistically significant effect of sucrose on the reducing power index of homogeneous canned puree from plums (in the range up to 18%) and carrots (in the range up to 10%). It has been found that inclusion of pectin in the composition of fruit and vegetable puree does not have a statistically significant effect on the reducing capacity of the product, except for stone fruit puree, for which there was statistically significant single step increase of RH within a weight fraction value of the minor component as 0.61-0.62%. In order to determine the mechanism of such a response, it is necessary to carry out an additional set of targeted studies.

Application of waste liquor at a rate of 25% that contains the used quinone and is applied as an additive has shown that qualitative characteristics of the obtained desired product do not differ from a product while using fresh quinone for pulping of cellulose-containing vegetable raw material. For this reason process of obtaining the desired product (cellulose or semicellulose) becomes economically cost-efficient on the basis of calculation and with due account of ecology. While analyzing investigation results pertaining to production of wood pulp from vegetable raw material (sprucewood) it is possible to point out the fact that qualitative characteristics of the desired product have been improved due to addition of quinone in the process of alkaline wood pulping (sulphate and sodic). A number of research publications have described a positive influence of additives on alkaline delignification of vegetable raw material. It subsequently improves the quality of the desired product: reduction of lignin content in the product; an output increase in cellulose and hemicellulose, α-cellulose in cellulose; upgrading of physical and mechanical indices. All the above-mentioned elements and components contribute to better quality of the manufactured packing products. In this case formation of hazardous sulfur-containing compounds is fully excluded.

Recently , in developed countries , bakery products made from sprouted grains , whole grain flour and based on various raw materials are more in demand than bakery products made from premium flour . Whole grain wheat flour is flour made from unrefined grain from seeds , outer husks , and the outer layers of the endosperm . Without it , it is a refined flour with a high carbohydrate content . Products made from such highgrade flour are subject to obesity and other diseases that complicate the work of the gastrointestinal tract . The reason is that the nutritional value of products is given more attention than the organoleptic qualities . The effect of various vegetable raw materials on whole grain wheat flour , such as rosehip powder (2.5%), special gluten (2.5%) and flax flour (10%) and their compatible amounts , on the quality of whole wheat bread was determined . In general , bread with added vegetable raw materials had higher acidity , specific volume , viscosity , elasticity than control bread . Т7 processing (10% flax flour , 2.5% rose hips and 2.5% special gluten ) to have the maximum specific volume . The results showed that the quality of wheat bread can be improved by adding different vegetable raw materials .

The object of research is the method of production of comfiture from fruit and vegetable raw materials. The production of comfiture using traditional technologies is characterized by the loss of physiologically functional ingredients of raw materials. Such losses can reach up to 60 % of the initial amount, depending on the temperature regime and the duration of heat treatment. A negative factor in the storage of ready-made comfitures is sugar crystallization. Equipment for the implementation of traditional processes of processing fruits and vegetables is characterized by high productivity, low efficiency and operational difficulties. Boiling in the traditional way is carried out at high-temperature conditions, which leads to a decrease in the content of functionally physiological ingredients and the nutritional value of the resulting comfitures. In the production of comfiture on the basis of fruit and vegetable raw materials, the following recipe ratio of components was used: apple – 60 %; Jerusalem artichoke – 25 %; cornelian cherry – 15 %. The improved method is characterized by gentle heat exchange operations, in particular: drying is carried out in an infrared dryer at a temperature of 40–50 °C to a dry matter content of 30–40 %. And also by further boiling of the mass in a vacuum evaporator based on a flexible film resistive radiating electric heater (FFRREH) at 50–60 °C. The use of inverted syrup in the recipe during boiling prevents sugar crystallization during storage of the finished product. Comparative analysis of the heating kinetics of comfiture from fruit and vegetable raw materials confirms the reduction in the duration of reaching the stationary mode (55 °C) when using a vacuum evaporator based on FFRREH by 1.6 times, compared with an analog apparatus. Such a hardware-constructive solution will ensure a decrease in the consumption of energy resources with a simultaneous increase in the quality characteristics of products.

The purpose of the article is to improve the heat transfer equipment for the production of concentrates from vegetable raw materials, namely a vacuum-evaporator apparatus with a mixing device. System analysis, namely simulation modeling, has been chosen as a tool to determine the advantages of the proposed technical solutions.Research methods. The main heat exchange process of the proposed method for the production of concentrated products from vegetable raw materials is the boiling of the juice in a vacuum evaporator apparatus of periodic action with an improved design of a steam mixer. The mixer is a spiral metal tubular constructor with the possibility of supplying steam into its cavity. As a result of the experiments the dependence of the heat transfer coefficient on the rotation frequency of the developed mixer was investigated, the analysis of which allowed to determine the efficiency of using the new design of the mixing device. This became a practical basis for system-dynamic modeling of temperature field changes during vegetable juice boiling.Results. A new method of processing of vegetable raw materials has been proposed. For its implementation, a vacuum-evaporator apparatus with advanced mixing device was developed. Experimental studies were conducted to determine the heat transfer coefficient during juice concentration. The simulation of changes in the temperature field in the apparatus and the overall working cycle of the evaporator are carried out. Simulation results were obtained using the Vensim system analysis software package. The duration of real steadystate heating was controlled experimentally with the use of a vacuum-evaporator apparatus.Conclusions. The dependence of the heat transfer coefficient on the number of revolutions of the stirrer during the boiling of vegetable juice in the developed vacuum-evaporator apparatus is determined. A system-dynamic model of the heat transfer process has been created, namely the changes in the temperature field in the apparatus are determined, and that makes it possible for further computer experimentation on the basis of the practical studies of the complex heat transfer system relations.

Extraction of juice and removal of excess liquid from vegetable raw materials (vegetables, fruits, melons and crops, etc.) are the main technological operations during juice processing. The quality and quantity of the finished product depend on the efficiency of its implementation, for example, the drying process that determines the prime cost of its production. Therefore, technologies that allow solving this problem automatically in the most efficient way are relevant and require close attention not only of processing enterprises of various ownership forms, but also of research scientists. Such technologies include electric impulse processing of raw materials of plant origin before extraction or removal of moisture in the manufacture of juices, mashed potatoes, pastes, the drying of melons and fruits, etc. This technology has a great prospect, as it is characterized by low energy consumption, environmental cleanliness, food safety and can be fully automated. The control system of electric impulse processing, first of all, should receive primary information about the depth of the effects and the destruction of the intra-cellular structure of plant raw materials. The application of the received information allows electric impulse processing to adjust the frequency of the acting pulses and the voltage amplitude. This approach leads to reduction in the electrical energy input into the vegetable raw material for the destruction of cellular structures and, accordingly, to decrease in its consumption. The conducted studies allow asserting that it is best to use information on the change in the phase angle as the received information on the change in the electrophysical properties of plant tissue. The designed automatic system can be integrated with minimal constructive modifications into already existing lines for the processing of vegetable raw materials.

The presence of a large amount of heavy metals in plants and soils used for growing agricultural crops constantly affects the environmental safety of the respective environment. An increase in the concentration of trace elements and compounds of heavy metals in plant tissues leads to disturbances in the metabolism of plant and animal organisms. Thus, long-term exposure to high concentrations of heavy metals and their compounds in soil and plants can cause pathological changes or disruption of biological processes. The analysis of the interaction of micro- and macronutrients with the carbohydrate components of chicory plant raw materials aims at the possible leveling of the negative impact of the formed complexes on the general ecological state of the environment. The non-destructive method of X-ray fluorescence analysis of biologically active compounds was used to conduct the research, which is the most accurate and effective from the point of view of the time of conducting the experiment. Derivatographic methods of research, or combined methods of thermal analysis, allow simultaneously to obtain data on the change in the mass of a substance and the speed of this change in an automatic mode, as well as to obtain the physical and chemical characteristics of such processes. The choice of traditional methods of analysis, in particular thin-layer chromatography, spectrophotometry, measurement of the polarization angle, electrophoresis, is determined by the relative simplicity and accuracy of the obtained data. The results of research conducted on the content of microelements and their interaction with carbohydrates of vegetable inulin-containing raw materials showed that the content of 20 macro- and microelements in chicory roots was determined by X-ray fluorescence analysis. The study confirmed the regularity of changes in the content of trace elements depending on heat treatment, in particular in harsh conditions. Based on the results of the research, it was established that the heat treatment of chicory roots, in particular their frying, significantly improves the mineral composition of this plant material. The developed method of non-destructive analysis of the content of mineral components in vegetable raw materials, which uses carbohydrates as a matrix for measurements, allows obtaining reliable results. It has been proven that the type of carbohydrate has almost no effect on the results of the analysis. Based on the obtained data, a series of standard samples was developed to determine the content of elements such as Cd, Zn, Pb and Hg, and the corresponding calibration curves were constructed. The derivatography study confirmed the formation of calcium and magnesium complexes with inulin, as well as the stabilization of saccharides when complexed with the mentioned elements and determines the further strategy for reducing the negative impact of these compounds on living organisms.

In this article, the methods of extraction of vegetable raw materials, in the form of grape seed and sunflower cake, are experimentally investigated. To obtain dry substances from grape seed and sunflower cake, three extraction options are available: option 1 involves using 5%, option 2 uses 10%, and option 3 employs 15% of vegetable raw materials relative to the mass of the extractant. The method proposed utilizes low-frequency ultrasound in a vacuum for 15 minutes, maintaining a residual pressure of 0.09 MPa, with an oscillation frequency of 22 kHz and an ultrasonic intensity of 70 W/cm². When obtaining a combined extract, three options for combining grape seeds and sunflower cake were considered: option No. 1 - 40:60; option No. 2 - 50:50; option No. 3 - 60:40. According to organoleptic indicators , of all the considered combination options, the best option is: the ratio of vegetable raw materials in a combination of grape seed and sunflower cake: 50:50. As a result of the study of the yield of dry substances, it was revealed that the optimal amount of extracted raw materials in the composition of the extractant is 10 ... 12%.

Outdated technologies in drying processes can lead to iПеrrational use of energy, as a consequence, high energy consumption and increased energy consumption. Therefore, the issues of energy saving and energy efficiency are the most important tasks to be solved. Nowadays, energy saving and energy efficiency are also part of the environmental problem. Ukraine, which has a unique geographical position for Europe, is fully supplied with natural resources, - one of the countries where there is inefficient use of energy resources. One of the energy-consuming areas of vegetable processing is drying. In the modern world, the issue of energy efficiency of drying methods is one of the most relevant areas of research. Convective drying of vegetable raw materials requires a rational use of regime parameters of the process corresponding to the biochemical properties of the processed object. The primary objectives of this area of processing of vegetable raw materials are to reduce energy costs and ensure high quality characteristics of the final product. This article presents the developed heat-technology for obtaining phytoestrogenic powder from soybeans and spinach. Which includes 3 stages: preliminary preparation of raw materials for drying; drying of thermolabile vegetable raw materials; dispersion and packaging of the obtained phytoestrogenic powder. As a result of previously conducted comprehensive research, it was found that the use of heat technology reduces energy costs at the stage of preparation of raw materials through the improvement of existing hydrothermal treatment of soybeans, as well as energy savings of 21% through the use of developed step modes. Studies of the qualitative characteristics of the obtained phytoestrogenic powder confirm the high quality of the final product.

The aim of the work was to review modern extraction, detection and quantification analytical methods of inositols and their derivatives. Methods. Inositols are extracted from vegetable raw materials by methods of liquid extraction, under pressure, microwave extraction and supercritical fluid extraction. Quantitatively analyzed by methods of gas and liquid chromatography with preliminary derivatization. The structure of inositols can be determined by the NMR spectroscopy. Results. Inositols and their derivatives are biologically active compounds, wich are involved in the egulation of the intracellular calcium level, the transmission of hormonal signals, the breakdown of fats and the reduction of cholesterol in the blood, the modulation of the neurotransmitters activity, etc. Inositols are used in the production of vitamin preparations. The main source for inositols extraction is vegetable raw material, namely alfalfa, as well as wheat sprouts, grapefruit, hazelnuts and others. In the paper, the methods of inositols extraction with organic and inorganic solvents, including the use of a Soxhlet apparatus, liquid extraction under pressure, microwave extraction and supercritical fluid extraction are considered. The procedure of preliminary sample preparation and polyols derivatization for their further separation and quantitative determination is described. Modern chromatographic methods of polyols identification and quantitative determination are analyzed. The possibility of using 1H, 13C and 31P NMR spectroscopy to identify the structure of inositols and their derivatives is described. Conclusions. Inositols are biologically active compounds of a wide spectrum of action, therefore there is an urgent need to develop biotechnological processes for their production and extraction from plant raw materials and microorganisms.

Vegetable raw materials are used in sausage products, which are a source of vitamins, micro- and macroelements, and create a positive role of dietary fibers and pectins for strengthening human health. In the scientific paper, using the example of wheat germ fiber with apple pectin, the amino acid composition of the protein of this biologically active substance was investigated. The amino acid composition of the additive was determined by the method of ion chromatography. Other indicators were determined according to generally accepted physicochemical research methods. It has been established that the protein in the amount of 16% of wheat germ fiber with apple pectin contains all essential amino acids. A comparative analysis of the amino acid composition of the protein of the vegetable supplement with the ideal protein of FAO/WHO established that the content of all essential amino acids, except for tryptophan, is 5.32% less than in the ideal protein. However, this protein contains a significant amount of such substitute amino acids as glutamine, arginine, histidine and proline. These acids provide a high hydration capacity of wheat germ fiber with apple pectin, and the use of this plant additive in sausage production technology will lead to improvement of the functional properties of minced meat and finished sausage products for healthy nutrition. The ratio of replaceable and non-replaceable amino acids in the protein supplement does not significantly differ from the adequate and maximum permissible values and approaches the ideal protein. Research allows to harmonize the amino acid composition of the protein component in finished sausage products for proper nutrition.