Expansion of the assortment of jelly shaped marmalade based on vegetable puree

In this article, the experience of using gluten-free flour for special-purpose confectionery products for restaurants was analyzed. Fortified cupcakes have high customer appeal and a higher nutritional value. A mix of rice and almond flour as an alternative to wheat flour, and cottage cheese with a fat content of 5% as source of protein were selected. The nutrition value, energy content, and biological value of the chosen raw materials (rice flour, almond flour and cottage cheese) were determined. A recipe for low-fat (less than 2,3 times) cupcakes with high protein content (more than 1,7 times) was created. The possibility of replacing wheat flour with other types of flour, such as rice flour and almond flour, in the ratio 2:1 was confirmed. The possibility of replacing a portion of the butter with cottage cheese in a 1:2:3 ratio was established. In the process of analyzing organoleptic properties, profile-graphics compositions for various properties like color, smell, shape, taste, and texture were made. The result shows that the new cupcakes have high-quality properties; the main difference is 24% due to the fact that the products have different taste, structure, and amount of water when compared to the control sample. Indicators for new cupcakes, such as moisture content (increasing to 5%) were determined. New cupcakes have a reduced fat content (43%)compared to the control sample. As a result of the experiments, the recipe for new fortified cupcakes for restaurants with high customer properties, nutrition, biological value, and low energy value was researched and justified. The new fortified cupcakes have good nutrition value with a high level of essential amino acids, which proves that the balance of essential amino acids is about the physiologically necessary norm.

Актуальність. Солі важких металів негативно впливають на здоров'я населення та викликають розвиток патології окремих органів тасистем організму.Наднирники займають одне з ключових місць у регуляції та підтриманні основних функцій організму. Мета. Вивчення морфологічних адаптивних перебудов структурних компонентів кори наднирників статевозрілих щурів-самців за умов довготривалого впливу солей важких металів та негормональної корекції вітаміном Е залишається актуальною та недостатньо вивченою темою. Методи дослідження. Експеримент проведений на 24 білих статевозрілих щурах-самцях масою 200-250г, віком 5-6 місяців, які після довготривалого (90-денного) впливу комбінації солей важких металів: цинку (ZnSO4 · 7H2O) – 5 мг/л, міді (CuSO4·5H2O) – 1 мг/л, заліза (FeSO4) – 10 мг/л, марганця (MnSO4·5H2O) – 0,1 мг/л, свинця (Pb(NO3)2) – 0,1 мг/л та хрому (K2Cr2O7) – 0,1 мг/л на протязі 30-ти діб вживали звичайну питну воду з препаратом-коректором вітаміном Е (9,1 мг / кг 10% перорального масляного розчину). Застосовувалися загальноприйняті гістологічні методи дослідження. Результати. Антиоксидант L-токоферол, після надходження до організму комбінації солей важких металів, виявив достовірну стреспротекторну дію на всі структурні компоненти наднирника: стан судинної стінки, ядерного та секреторного апарату спонгіоцитів всіх зон кори. Підсумок. L-токоферол сприяє зменшенню токсичного впливу солей важких металів на кору наднирників, виявляє мембранопротекторну та стреспротекторну дію, послаблює прояви стадії виснаження загального адаптаційного синдрому, частково відновлює гормональну активність адренокортикоцитів. Але, 30-ти добовий термін корекції морфологічних перебудов, викликаних надходженням до організму солей важких металів, є недостатнім для повного відновлення стану судинної стінки, реологічних властивостей крові та секреторної активності клітин кори наднирника.

Technology of milt preserve is developed for marine fish caught in the Far East of Russia. The milt is a perspective raw material possessing high food and biological value. Its ability for preserving is determined, indicators of preserving and organoleptic properties of finished product are investigated. The presented technology expands food assortment and provides rational utilization of fish raw materials.

Background. Balanced feeding with timely supplemental feeding implementation ensures optimal rates of physical and psychomotor development. It is the most effective way for preventing chronic non-communicable diseases and programming health during human life.Objective. The aim of the study is to analyze the timing of the supplemental feeding administration in infants regarding their physical development.Methods. Online questionnaire was developed via Google Forms. Responses from mothers of 108 children aged from 5 months to 3 years were analyzed. Physical development was evaluated via the WHO Anthro program.Results. The timing of first supplemental feeding implementation corresponded to the Optimizing program on infants feeding in Russian Federation (2019) in 89.8% (n = 97) of cases, after 6 months — 6.5% (n = 7) of cases, and before 4 months — 3.7% (n = 4) of cases. The first supplemental feeding most commonly was vegetable puree (65.7%; n = 71), less often — porridge (18.5%; n = 20), or fruit puree (13.9%; n = 15). The meat puree was implemented after 8 months in 57.4% (n = 62) of cases. The mean of z-score for the body mass index to age ratio in children with late supplemental feeding implementation was − 1.1 ± 0.58. It has turned out to be significantly lower than in case of timely administration: 0.08 ± 0.11; p ≤ 0.05.Conclusion. Late supplemental feeding administration (especially foods with high biological value) resulted in nutritional status violation through body weight deficiency in children both on breastfeeding and formula feeding.

Pastries are very popular among the Russian population. Pastry are the most promising targets for the enrichment of their function ingredients.. One of the most promising feedstocks for the production of flour confectionery products is flour from grain crops ofspring triticale. The different varieties of triticale were studied in particular, triticale flour grade "Ukro" for use in technologies of shortbread-butter cookies with enhanced food value. The first in the history of our country varieties of spring triticale "Ukro" was included in the State Register of selection achievements since 2004. Triticale is characterized by high-protein content. Triticale, protein is higher than in wheat by amino acids lysine and tryptophan, minerals (calcium, potassium, magnesium, iron), B vitamins. It was pointed the choice and ratio of prescription ingredients. Recipe shortbread-butter cookies based on the seeded triticale flour and flour from coarse whole meal grain, grade "Ukro", with high consumer properties was developed. Cake samples prepared on the basis of flour triticale exceed the reference sample of prime grade wheat flour. Biscuits have a high content of complete protein, vitamins, macro - and microelements, dietary fibers, high gustatory qualities. The influence of prescription components on organoleptic and physical-chemical properties of sandy butter cookies was studied. The nutritional and biological value was calculated. It was state the daily needs of the organism in these materials when using 100 g. As a result of the conducted studies proved the feasibility of the use of flour from grain triticale in the production of flour confectionery products of functional purpose.

Single DNA molecules can be rendered visible in the electron microscope by "staining" with water-soluble salts of heavy metals. The best results were obtained with lanthanum nitrate, uranyl acetate, and lead perchlorate. The molecules appear as filaments approximately 20 A wide. Their length was not determined, but it could be shown that it varied with the molecular weight of the DNA used. The same heavy metal salts will preferentially "stain" the nucleic acid in a protein-DNA complex. Evidence is provided for the possibility of a partial separation of a double-stranded molecule into single strands on adsorption to the supporting film.

The paper is devoted to the study of properties and quality indicators of functional meat-based products, which reduce the risk of toxic poisoning of the organism by radionuclides and salts of heavy metals. Creation of new meat product with radioprotective properties, which is able to remove salts of heavy metals from an organism, strengthening its protective functions, is of interest as a priority direction in food industry. The article analyses the significance of developing meat products with radioprotective properties. The components and their useful properties are considered; the physico-chemical properties, microbiological indicators, amino acid composition, radiological indicators are determined and organoleptic evaluation of meat pastes is carried out. Production approbation of experimental samples of meat pastes was carried out. The results of microbiological studies have shown that the number of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM) grown on nutrient medium MPA does not exceed the confidence interval and amounts to 6.8 x 10 2CFU/g in canned meat “Meat Paste”. According to data of radiological indices of canned products it can be concluded that radionuclide content meets the requirements of SanPiN of permissible levels and is at a safe level, which allows to consider ready products as radiologically safe raw materials.

The monograph presents a theoretical generalization and scientific solution of a comprehensive study of the structural components state of the mature rats adrenal cortex under conditions of adaptation to the long-term influence of heavy metal salts and correction with L-tocopherol. The experiment was carried out on 24 white sexually mature male rats at the age of 7-8 months. The animals of the experimental group consumed ordinary drinking water for 30 days with the corrector drug L-tocopherol after 90 days of receiving water saturated with a combination of salts of heavy metals: zinc (ZnSO4 7H2O) – 5 mg/l, (CuSO4 5H2O) – 1 mg/l, iron (FeSO4) – 10 mg/l, manganese (MnSO4 5H2O) – 0.1 mg/l, lead (Pb (NO3)2) – 0.1 mg/l and chromium (K2Cr2O7) – 0.1 mg/l. The keeping of animals and all manipulations over them were carried out in accordance with national and international bioethical standards. To study morphological rearrangements in the adrenal cortex, histological, morphometric, immunohistochemical and biochemical research methods were used. Sections were stained with hematoxylin-eosin, Einarson, and Van Gieson’s. The expression of the proliferation marker Ki-67 and the heat shock marker 90 (Hsp90α) was determined on dewaxed sections 4-5 μm thick according to the manufacturer’s recommendations. The restoration of the histostructure of the adrenal cortex testified to the development of adaptive and regenerative processes in the organ, aimed at neutralizing the stress response and a number of hypoxic phenomena caused by the longterm influence of heavy metal salts. Adaptive rearrangements affected morphological changes in all structural components of the adrenal glands of experimental animals: stromal, vascular, and parenchymal. The corrector drug L-tocopherol had a bright protective effect on the structural components of the adrenal glands, taking into account its antioxidant properties, membrane-protective effect, etc. The positive adaptive morphological rearrangements in the adrenal glands can include a slight compensatory hypertrophy of the adrenal cortex, an increase in the functional activity index of the glomerular and reticular zones, a decrease in the severity of the fibrous component of the connective tissue of the stroma, the disappearance of stromal edema, stabilization of the circulatory system and rheological properties of the blood, improvement of the cytoarchitectonics of all zones cortex, the appearance of mitotic figures in the cells. There was a significant improvement in the state of the chromatin network of the nuclei of corticocytes and the appearance of nucleoli in most of the nuclei. The mechanisms of endocrine regulation of adaptive processes after prolonged exposure to salts of heavy metals in the body of experimental animals also worked due to the activation of the synthesis of sex hormones. An increase in Hsp90α expression in adrenal corticocytes also indicated active adaptive processes in their cytoplasm aimed at restoring synthetic activity. Despite the positive rearrangements in the adrenal cortex, negative signs should also be noted, namely: stromal edema and moderate vascular plethora were still present in the reticular zone, although the severity of these morphological rearrangements decreased in comparison with the indicators of animals with a 90-day period of consumption of heavy metal salts. The positive dynamics of the development of adaptive processes in the adrenal glands suggests that in the future, an increase in the timing of readaptation with the use of L-tocopherol can positively affect the achievement of homeostasis in the organ and lead to full or partial compensation for the action of the damaging agent on the organism of experimental animals.

A modern progressive direction in the development of confectionery production is the creation of new resource-saving technologies and the development of flour confectionery products with a reduced energy value based on the use of various types of non-traditional and local raw materials. The application of oilseed cake in the food industry makes it possible to enrich products chemical composition with proteins, lipids, dietary fiber, vitamins and minerals. The use of amaranth oil cake as a dry component allows the biological value increase, as it is characterized by a high content of easily digestible protein (18-20%) containing all essential amino acids in sufficient quantities. Recently, special attention has been paid to the introduction of animal fats to the food industry. Bone fat occupies a special place among them. It is produced from bones, regardless of the type of meat from which they were obtained. The application of bone fat allows to enrich foods with polyunsaturated fatty acids, as well as improve the ?-3 / ?-6 ratio of fatty acids in the diet. Taking into account the traditional technology, as well as the properties of amaranth cake and bone fat, the recipe for "Mayachok" gingerbread was developed to adjust chemical and fatty acid composition. The recipe for custard gingerbread with the addition of 15% amaranth oil cake and 11% bone fat to the flour mass in the dough improves organoleptic and physicochemical indicators; to increase their biological value (by 24.5%); to obtain products with the most balanced amino acid composition (amino acid rate for lysine is 44.5%); to balance the ?-3 / ?-6 ratio of fatty acids; to increase the calcium content in products and to normalize its ratio with magnesium and phosphorus - Ca: Mg: P - 1: 0.65: 1.65. The components added improve the structural and mechanical properties of the choux pastry, such as plasticity, elasticity, absorptivity.

Water-soluble heavy metal salts injure health when they leach into water supplies. It is important that students who may later be employed in industries generating aqueous solutions of such salts are aware of the methods that can be used to recover the metal salt or transform it to non-health threatening products. The research was in the management of small quantities of hazardous wastes, such as are generated in school, college, and university teaching laboratories; in research laboratories; in industrial quality control and testing laboratories; and in small industries. Methods for the recovery of silver, nickel, and cobalt salts from relatively small volumes of aqueous solutions of their soluble salts were developed and tested. Where it was not practical to recover the metal salt, the practice has been to convert it to a water-insoluble salt, often the sulfide. This requires the use of highly toxic reagents. It was found that a number of heavy metal salts can be precipitated as the silicates, returning them to the form in which they are found in the natural ore. These salts show similar solubility properties to the sulfides in neutral, acidic, and basic aqueous solutions. The work has determined the conditions, quantities, and solution acidity that result in the most effective precipitation of the heavy metal salt. The concentration of the metal ions remaining in solution was measured by AA and ICP spectrometry. Specific methods have been developed for the conversion of salts of mercury and chromium to nonsoluble products.

A study of the rheological properties of visco-elastic materials using fractional calculus

Brown rice (variety IR32), bran, and polish had higher protein content and lysine content in protein than milled rice. Nitrogen balance in growing rats showed that brown rice had lower true digestibility, but similar biological value and NPU as milled rice. Undermilled rice had similar true digestibility, but higher biological value and NPU than milled rice. Bran and polish had lower true digestibility, but higher biological value than brown and milled rice, but polish had higher NPU than bran and the three other milling fractions. The percentage of digestible energy in the rats was lowest for bran.

The most important determinant of public health is a balanced, nutritious diet that ensures normal human growth and development, life expectancy, increases the body's resistance to adverse environmental conditions, and leads to progress and improvement of the quality of life. The article presents the reasonable reasons for the expediency of using soybean raw materials, which led to the emergence of mass consumption products available to all groups of the population, which can be used regularly in everyday, dietary, therapeutic or preventive nutrition with a high degree of digestibility and assimilation of food, in accordance with the recommendations, while maintaining an adequate level of energy intake per day. Given the difficulties our country is experiencing due to martial law, there is a problem of expanding and, in some regions, providing a sufficient range of domestic food products that include energy components: proteins, fats and carbohydrates. There is a decrease in the production of domestic meat raw materials due to the problems faced by farms in today's difficult conditions. The article investigates the chemical composition and energy value of soybeans and soy products. The comparative characterization of soybeans and soybean products is also carried out. The proposal to enrich the range of food products with soybean processing products is also substantiated. With the further prospect of developing technologies for adding and enriching soybean processing products to raw materials of animal origin. The feasibility of these technologies is based on the chemical composition of soybeans. After all, soybeans and soy products are protein components, the value of which is primarily represented by polyunsaturated fatty acids, isoflavonoids, phospholipids, enzymes, carbohydrates, dietary fiber, minerals, as well as vitamins E, B, PP and other physiologically valuable nutrients. It is clear that in order to maximize the extraction of native nutrients, it is important to use special methods and economical modes of technological processing of raw materials. The article also describes the main types of soybean seed processing products with high nutritional and biological value available on the Ukrainian market.

The analysis of the main methods of increasing the nutritional and biological value of wheat flour has been conducted. Considerable attention is paid to the issue of adjusting the protein content in flour due to additives. The relevance of improving the amino acid composition of flour protein is emphasized. The feasibility of comprehensive studies for the development of food system formulations with a balanced amino acid composition based on wheat flour and oilseed meal is substantiated. The amino acid content has been experimentally determined and the biological value of raw materials proteins for food systems which are sunflower and soybean meal has been calculated. The mixture composition of sunflower and soybean meal with an improved amino acid composition has been scientifically substantiated. It has been found that the protein composition of the meal mixture is maximally close to the reference in terms of the content of leucine, lysine and the amount of sulfur-containing amino acids (methionine, cystine). The score of isoleucine, tryptophan, phenylalanine and tyrosine in the protein composition of oilseed meal is 1.1–1.47 times higher than the reference. The amino acid composition has been calculated and the biological value of the protein of food systems containing 80–90 % wheat flour and 10–20 % composition of soybean and sunflower meal with improved amino acid composition has been determined. It has been found that the formulation of the food system containing 20 % of the composition of meal mixture and 80 % of wheat flour has the greatest biological value in comparison with wheat flour. In this food system, the limited amino acids – lysine and sulfur-containing (methionine and cystine) are the closest to the reference one and are 67.68 % and 70.12 %. The fatty acid composition has been experimentally determined. The biological effectiveness of the fats of the developed food systems has been calculated. The closest to the fatty acid ratio recommended by nutritionists is the food system with a ratio of meal mixture: wheat flour of 20:80. The resulting formulations of food systems will be useful in technologies of flour products with high biological value.

The article considers the possibility of using organic acids in the formation of organoleptic and physicochemical quality indicators of vegetable juices, the development of recipes and technologies of vegetable juices using permitted organic acids, organoleptic indicators of fresh vegetable juices, the results of a study of nutritional and biological value. The characteristics of the most commonly produced vegetable juices with low acidity (pumpkin, cucumber, carrot), as well as freshly blended vegetable juices with high biological value were studied. Results of the work: formulations and technology of acidified vegetable juices and blends based on them have been developed. The nutritional and biological value of slightly acidic vegetable juices from pumpkin, cucumber, carrot and blended juices based on them has been studied according to organoleptic and physicochemical indicators. Relevance of the work: expanding the range of non-acidic vegetable juices and blended drinks using organic acids allowed as acidifiers, and their use as dietary and preventive drinks.