bluuebunny/crossref_metadata_2025 huggingface dataset:
The Opinions of Mathematics Teachers about Using Mathematical Modeling in the Solution of Daily Life Problems and an Application of the Chinese Remainder Theorem
Authors:   Van Yuzuncu Yil University (Turkey), Gök Mustafa , Demir Nihal ,   Hurriyet Middle School (Turkey)
Published: July 2021

The opinions of mathematics teachers about using mathematical modeling (MM) in daily life problems and their use of MM in solving a daily life problem were examined within the scope of the graduate-level MM course in this study. The research was designed as a case study. Participants are five mathematics teachers selected by the purposive sampling method. The data were obtained through a structured form containing questions about a daily life problem and using MM in a daily life problem. Teachers were given one week to answer the questions on this form. Descriptive analysis was performed on the data obtained from the teachers’ problem solving, and content analysis was carried out on the data containing the teachers’ opinions. The findings determined that although the modeling processes were generally used appropriately by the teachers in solving a daily life problem, the process of understanding the problem was quickly mentioned, the teachers had difficulties in giving the most effective solution during the evaluation stage, and the communication stage was mostly ignored. It was also found out that MM could be beneficial in many ways in solving daily life problems. On the other hand, it was indicated that there may be difficulties in terms of student-teacher-environment and that teachers give very limited space to MM in classroom practices. It can be stated that the tendency of teachers to use the approaches they are accustomed to instead of MM in the solution of daily life problems is effective in the emergence of this situation.
Meranao ESL Students’ Experiences in Online Learning in Time of COVID19 Pandemic
Authors:   MSU Marawi City, Philippines, Omar Junaisah M. Hadji , Guimba Wardah D. , Tamano Roseniya G. , Sequete, Jr. Fernando R. , Nalla Adelyn S. , Mojica Cherrilyn N.
Published: July 2021

COVID19 pandemic has compelled educational institutions to re-navigate their learning modalities to that of fully online learning, thus, generating a totally new experience for teachers and learners who are novices in the flexible or blended learning. This study, therefore, attempted to explore the students’ experiences of online learning in time of COVID19 via in-depth quantitative method. A total of 171 students from secondary, tertiary, to graduate levels engaged in online learning were selected as participants using purposive sampling technique. The researchers-made questionnaire focusing on students’ satisfaction and dissatisfaction with online learning, as well as their desired improvement, was distributed online to these students from which responses were collected. Based on the results, the most common environment and methods for participating classes were student homes and mobile phones (touchscreen/android). Students indicated that they are satisfied with the following features of online classes: selecting a quiet place for online learning, quality classes at home, and being with the family at home while doing online learning. In contrast, students are dissatisfied about the internet connectivity, not getting full attention from teachers, and have difficulty in sharing ideas. Areas that need improvement according to the students were closely related to the causes of complaints, such as improving network connectivity, microphone and sound quality, and smooth communication during online classes. These findings imply that students’ educational environments are important and the quality of interactions can vary depending on the teachers and technology used. This study recommends that an improved and effective online learning system, maintaining academic achievement similar to traditional classroom teaching can be designed in preparation for any possible future crisis like COVID19.
A Perspective on the Flipped Learning Pedagogy in Thai Undergraduate Education
Authors:   Prince of Songkla University, Thailand, Fuchs Kevin
Published: July 2021

The world is changing at a much faster pace than in the past and has become more connected than ever before. This has led to increasing levels of economic competition and socio-political-cultural transformation. The necessity for Thailand to compete internationally is based on the creation of quality graduates. The rapid changes in Information and Communication Technology (ICT) are transforming the ways people think, live, learn, and interact. These rapid changes have implications in all spheres of national development and higher education learning. For Thailand to remain competitive in an age of global movement and uncertainty, a knowledge-based society, i.e., a society that generates innovations through creativity and shared and utilized knowledge, must be developed. The flipped classroom approach has a recognized record of delivering the active learning pedagogy to the modern classroom. This practitioners’ perspective provides further insights into why Thailand’s higher education system would benefit from adapting to this innovative active learning pedagogy.
The Effect of Verbatim and Generative Notes Taken by Hand and Keyboard at University Level on Success and Persistence
Authors:   Gaziantep University, Turkey, GÜR Tahir
Published: July 2021

The lecturing instruction method stands out as the most used education method in university classrooms. Students and researchers have developed study techniques to reduce the disadvantages of this method to increase success at the undergraduate level. The most important, common, and traditional of them is taking note. The verbatim notetaking, which is widely used outside of the lesson, is seen as well as it is also seen that the note takers take it by generating them in their own way. With the development of technology in the notetaking process, it is seen that digital tools have become widespread in addition to the pen. In this study, the effects of generative and verbatim taking notes on success and its persistence were examined. The study group of the study consists of 116 education faculty students studying in Turkish and Social Sciences education programs. Within the scope of the research, demographic information will be presented to the participants in a way that does not violate personal privacy; In the analysis of the opinions, utmost attention was paid to the rules of scientific and research ethics, assuring that the participants will be coded in a way that does not evoke identity information. A pre-experimental study was conducted with four groups of 29 students. The groups made the verbatim and generative note taking with pen and keyboard. The first and second post-tests were applied to measure the success of taking notes during the lesson and its persistence. According to the results of the study, it was determined that taking notes with a pen by the generative method has more positive effects than using the keyboard or taking verbatim notes on both success and persistence.
Comparison of Perceived Covid-19 Related Mental Health Stress in SMI and Non-SMI Psychiatric Populations
Authors:   Grand Canyon University, Walker Jr. William
Published: July 2021

The purpose of the present study was to investigate differences in perceived COVID-19 associated mental health-related stress in individuals with psychiatric diagnoses at opposite ends of the DSM diagnostic severity spectrum. The opposite poles of the spectrum were represented by Adjustment Disorder (AjD) at one end and disorders categorized as Serious Mental Illness (SMI) at the other. The study hypothesized that persons with SMI disorders are more likely to report their mental health negatively affected by COVID-19 stress compared to individuals with non-SMI disorders. An observational, cross-sectional model was used to collect data from client intake forms completed between April 2020 and December 2020. Participants were 25 male and 23 female U.S. citizens (mean age = 32.9) diagnosed with either SMI or Adjustment Disorder. COVID-related mental health stress was measured by answering 'yes' or 'no' to the following question: "Do you feel that your mental health is being negatively impacted (for the worse) by the life-changes, hardships, and stress being caused by the current coronavirus outbreak?" A Pearson chi-square analysis was used to compare the two groups. Results indicated that individuals diagnosed with SMI disorders were significantly more likely to report their mental health negatively affected by COVID-related stress compared to individuals diagnosed with Adjustment Disorder (SMI 74% vs. AdJ 19%, p<.001). In this study, individuals with a pre-existing SMI disorder are almost four times (Risk Ratio: 3.89) more likely to be adversely affected by perceived stress associated with the COVID-19 pandemic than individuals diagnosed with Adjustment Disorder. No significant differences were found between the two diagnostic groups on sociodemographic characteristics (gender/age/ethnicity). These findings suggest that the mental health of individuals diagnosed with SMI may be considerably more negatively impacted by current COVID-19 related stress and therefore require greater clinical attention compared to those diagnosed with Adjustment Disorder and other non-SMI diagnoses.
Technology of production of biopesticides based on Bacillus thuringiensis
Authors:   Odessa National Academy of Food Technologies, Odessa, Ukraine, Bezusov Anatolii , Krutiakova Valentyna ,   Engineering and Technological Institute "Biotechnology" NAAS of Ukraine, Khlibodarskoe, Ukraine, Myroshnichenko Olena ,   Odessa National Academy of Food Technologies, Odessa, Ukraine, Dotsenko Nataliia ,   Odessa National Academy of Food Technologies, Odessa, Ukraine, Nikitchina Tetiana ,   Odessa National Academy of Food Technologies, Odessa, Ukraine
Published: July 2021

Subject of research. Biopesticides are based on live cultures of specially selected beneficial microorganisms with controlled properties. They have a pronounced phytoprotective and stimulating effect, thus providing effective prevention and protection of plants from diseases. The obtained biological product increases productivity, improves the quality and structure of the crop, does not accumulate in plants, which allows to obtain environmentally friendly agricultural products and does not harm the environment. Among the large number of bacteria, as a source of microbiological insecticide is Bacillus thuringiensis, which infects lepidopteran pests and leads to their death. Preparations based on this strain are effective when used in low concentrations of solutions. The Bacillus thuringiensis strain produces several toxins with insecticidal action, including β-exotoxin and δ-endotoxin. Toxic effect is manifested and leads to paralysis of the intestinal tract of parasites. Preparations β-exotoxin and δ-endotoxin are obtained by culturing Bacillus thuringiensis bacteria in a liquid medium. The scientific work proposes a method of industrial production using by-products of vegetable raw materials, which makes it economically feasible to use such substrates. The purpose of the study is the development of technology, formulation of nutrient medium, process parameters for the cultivation of bacteria of the genus Bacillus thuringiensis and obtaining a culture fluid containing substances of the class of biopesticides. Methods. Standard and generally accepted methods of research of bioproducts in biotechnology. The formation of bioinsecticides was established by hydrolysis methods, followed by determination of the component of β-exotoxin – ribose, the formation of octagonal crystals of exotoxin – by microscopic method. Research results. Three variants of nutrient media, which include yeast-polysaccharide complex: corn flour, corn oil, yeast autolysate were developed. The parameters of the bacterial cultivation process were studied. The final product is a paste or powder with a titer of 35 .109 spores in 1 g of the bioproduct. Scope of research results. Microbiological preparations based on Bacillus thuringiensis are highly specific and act only on insect larvae from the classes Lepidoptera and Diptera. The resulting biopesticide can be used against pests of a wide range of vegetable and fruit crops.
Monitoring research of the quality of confectionery fats and glazes by fatty acid composition
Authors:   Institute of Food Resources of NAAS, Kyiv, Ukraine, Bodnarchuk Oksana
Published: July 2021

Availability of a wide range of fats and growing production volumes brings to the forefront the issue of reasonable choice of their use in the manufacture of confectionery products and requires quality control of the most common domestic market confectionery fats and glazes. Purpose of the work is to evaluate the quality of the fatty acid composition of fats and glazes manufactured in Ukraine these being in active demand in the food industry for various fillings of confectionery products, candies and chocolate. Subject of study: fatty acid composition and content of trans-isomers of confectionery fats and glazes which are used for the production of confectionery products and affect their nutritional value. Research methods: chromatographic method using gas chromatographs «Cupol-55» and «CrystalLux 4000». Results of the study: it was found that all samples of confectionery fats and glazes differ in fatty acid composition, which is associated with the composition of raw materials and methods of production. In particular, the vast majority of confectionary fats of the non-lauric type contained significantly less saturated acids, about 36-48 %, whereas the lauric type contained 70 %. A distinguishing characteristic was also the amount of monounsaturated acids, which were 25-31 % and 36-46 % for lauric and non-lauric confectionary fats, respectively. The total content of trans-isomers in the analyzed samples of confectionary fat was 0.12-2.88 %. However, elevated trans-C18 : 1 isomer content was shown for 2 of the 11 confectionery glaze samples: in confectionery glaze №155-D – 6,26 %, and in confectionery glaze № 264 – 21,11 %. The confectionary glaze samples are characterized by a more diverse composition of fatty acids at the expense of milk fat, as evidenced by the presence of short-chain acids C4-C10 and other animal fats (presence of conjugated linoleic acid). At the same time, the saturated acid content varied in a wide range from 25 to 47%. The obtained data can be used to produce food products with the predetermined consumer properties.
Evaluating the biological safety of raw materials accepted for a meat processing enterprise
Authors:   Vinnytsia Institute of Trade and Economics, Kyiv National University of Trade and Economics, Vinnytsia, Ukraine, Vlasenko Iryna , Semko Tetiana ,   Vinnytsia Institute of Trade and Economics, Kyiv National University of Trade and Economics, Vinnytsia, Ukraine, Ivanishcheva Olga ,   Vinnytsia Institute of Trade and Economics, Kyiv National University of Trade and Economics, Vinnytsia, Ukraine
Published: July 2021

The article describes the problems in assessing the safety of raw materials in the meat processing industry and ways to solve these problems. The issue raised is important from the industrial safety point of view. The purpose of the article is to analyze biological hazards as an element of the procedure of checking the criterion of the examination’s effectiveness when accepting raw meat at a meat processing plant. Subject of research: raw meat accepted at the meat processing plant, "decision tree" at the stage of raw meat acceptance, initial and residual proteolytic microflora, control-critical points of veterinary-sanitary expertise. Materials and methods. General scientific methods of cognition are applied: analysis, synthesis, abstraction, deduction. For the study and comprehensive analysis of its object monographic, as well as a special method of research, an abstract-logical one, are used. In the course of performance of the work, microbiological methods of research are used: microscopy of preparations, inoculation on nutrient media. The information base of the research consists of the legislative and regulatory acts of Ukraine and the Regulations of the European Union in force, Codex Alimentarius standards, scientific works of domestic and foreign scientists, the authors' own observations .Results of research. The research was conducted in the laboratory of Lityn Meat-Packing Plant, in Vinnytsia Region. Identified hazards found at the stage of acceptance of raw materials are controlled by veterinary examination, namely the points of veterinary and sanitary control. Examination of raw materials takes into account the control of biological, chemical and physical factors in obtaining raw materials, purchase and processing, preparation for production, distribution, sale and consumption of the finished product. In the conditions of the enterprise LLC Lityn Meat-Packing Plant the procedure of identification of dangerous factors at the stage of acceptance of raw meat was carried out and 4 control points were established. Scope: the results of the study are recommended for use in meat processing enterprises.
Influence of flour from oilseed meal on sugars content in rye bread
Authors:   Institute of Postgraduate Education of National University of Food Technologies, Kyiv, Ukraine, Voloshchuk Halyna
Published: July 2021

Subject of research – sugar content in rye bread with fractionally defatted flour from walnuts, pumpkin seeds, sesame and Jerusalem artichoke powder. The purpose – to investigate the chemical composition of sugars in flour from oilseed meal and to explain the impact of new raw materials upon the sugar content in bread made from rye flour. Materials and methods. For the production of pilot of bread used: rye flour; fermented rye malt; table salt; drinking water; ready liquid rye sourdough (composition: Lactobacillus plantarum 30, L .casei 26, L. fermenti 34, L .brevis and Saccharomyces minor "Chernorichenskaya", S. cerevisiae L1); fractionally defatted flour from walnuts, pumpkin seeds and sesame produced by PE "Research and Production Company "Elitfito"; Jerusalem artichoke powder "Dar". The dough was prepared in a three-phase way: liquid sourdough – saccharified choux – dough. Jerusalem artichoke powder and oilseed meal were added to the dough. The chemical composition of sugars in raw materials and bread was determined by high-performance liquid chromatography. The effect of fractionally defatted flour on the course of processes in rye dough was performed on a farinograph and amylograph of Brabender. The intensity of gas formation of the dough was determined on the device AG-1. Changes in the crystal structure of the bread crumb were performed using X-ray phase analysis on the device DRON UM-1 in the range of angles 2θ from 5 to 60 degrees. Results. It is established that the share of sugars in flour from oilseed meal is 2 ... 8 times higher than the content of sugars in rye flour. The content of sugars in fractionally defatted flour from walnuts is 43.0 %, from pumpkin seeds – 14.2 %, from sesame – 12.8% by weight of dry matter. Up to 80% of all sugars in fractionally defatted flour are sucrose and maltose. The ratio of fructose to glucose in fractionally defatted flour from walnuts is 1:1.25; from pumpkin seeds – 1:0.73; of sesame seeds – 1:0.5. The addition of 7.0 % fractionally defatted flour mixed with 3 % of the Jerusalem artichoke powder reduces the mass fraction of sugars in bread compared to the bread made with Jerusalem artichoke only. It has been studied that fractionally defatted flour from walnuts, pumpkin seeds and sesame reduces the hydrolytic decomposition of rye flour starch and promotes the process of fermentation of sugars. Scope. A mixture of fractionally defatted flour from oilseed meal in the amount of 7 % should be used for the production of bread from rye flour with 3 % Jerusalem artichoke powder to the mass fraction of flour to reduce the content of high glycemic starch sugars.
Development of technology and research of quality indicators of yoghurt with natural filler in the preservation process
Authors:   Sumy National Agrarian University, Sumy, Ukraine, Helikh Anna , Danylenko Svitlana ,   Institute of Food Resources of NAAS, Kyiv, Ukraine, Kryzhska Tetiana ,   Sumy National Agrarian University, Sumy, Ukraine, Qingshan Li ,   Sumy National Agrarian University, Sumy, Ukraine
Published: July 2021

The subject of research – yogurt and pumpkin powder. The purpose of the study – to develop the technology of making yogurt with filler – pumpkin powder. Methods. Standard and practical research methods of dairy products were used. The qualitative indicators of the developed yogurt (sensorial indicators, viscosity, microbiological and toxicological indicators) during storage (15 days) were studied. The results of the study. Modern technologies of yogurt production include the use of various additives to improve the technological properties, as well as quality and texture characteristics. In this work, new technological solutions were developed in the formulations of yogurts without stabilizer with dietary fiber contained in pumpkin meal powder, the acceptability of new types of yogurts was evaluated. The dependence of a rheological indicator - the viscosity of the product depending on the amount of filler - in the storage process is analyzed. It was found that the largest increase in effective viscosity was observed in the sample with the introduction of pumpkin meal powder in the amount of 10 %, and the smallest – in the sample with the introduction of pumpkin meal powder in the amount of 5 %. This is due to the quantitative introduction of pumpkin meal powder into the formulation, which is a good sorbent that promotes a more even distribution of moisture between the particles of crushed plant material, which contributes to the formation of a denser clot. The influence of the filler – pumpkin meal powder on the microbiological parameters of yogurt during storage was determined. Studies of microbiological parameters of the control sample of yogurt classic and experimental samples with pumpkin meal powder during storage (15 days) indicate that the opportunistic and pathogenic microflora are within acceptable values. Toxicological studies have shown that safety indicators developed samples of yogurt with filler – pumpkin meal powder – meet the toxicological requirements for the type of product. Based on research, it is proven that yogurt with a natural filler – pumpkin meal powder retains high quality throughout the storage period. Scope of research results. The results of the research will be used to improve the technology of yogurt production at dairy plants.
Study of the nutritional value of chicken eggs sold on the market of the Republic of Belarus
Authors:   Republican Unitary Enterprise «Institute of Meat and Dairy Industry», Minsk, Republic of Belarus, Hardynets Sviatlana , Charniauskaya Liliya ,   Republican Unitary Enterprise «Institute of Meat and Dairy Industry», Minsk, Republic of Belarus
Published: July 2021

The subject of research – nutritional value, morphological parameters and caloric content of food chicken eggs of various weight categories, laid in different time periods (autumn, winter, spring, summer). The purpose of research – is to study the nutritional value of chicken eggs sold on the market of the Republic of Belarus during different seasons. Methods. The objects of research were: chicken eggs of the highest, selected, first and second categories. The content of protein, fat, dry matter was carried out according to GOST 30364.1-97, the fraction of ash - according to GOST 31727-2012, carbohydrates - in accordance with the «Guidelines for laboratory quality control of products in public catering» No. 18/29 of 21.04.2001. The mass of one egg was determined by weighing it on a laboratory scale ML B1JA «Newton» with an accuracy of 0.1 g. The mass of the components of the egg (protein, yolk and shell) was determined by morphological analysis during weighing and opening the egg. The results of the study. The average data of the content of proteins, fats and energy value were obtained: the mass fraction of protein substances – 12.1±0.73 %; the mass fraction of fat – 10.5±0.83 %; the energy value – 142.9±0.47 kcal/100 g. Morphological studies were also carried out to assess the effect of the ratio of the components of the egg on its energy value. The average data of the protein/yolk ratios depending on the category were obtained, on the basis of which it was concluded that eggs of all categories sold in the territory of the Republic of Belarus are within the limits set in the literature data (1.5:1–2.9:1), at the same time, the closest to the optimal level (1.9:1–2.1:1) of the ratio of protein/yolk is characteristic for the eggs of the first category. It is determined that the Shtele-Filatov formula can be used for the accelerated determination of the caloric content of eggs. Scope of research results. The average data on the nutritional value of chicken eggs obtained during the research will be included as information in STB 254 “Edible hen’s eggs. Specifications” when it is updated
Technological aspects of alcohol distillates production from non-traditional sugar-raw materials
Authors:   Institute of Food Resources of NAAS, Kyiv, Ukraine, Danilova Kateryna , Zavarzina Oksana ,   Institute of Food Resources of NAAS, Kyiv, Ukraine
Published: July 2021

An actual problem of the alcohol industry development is the expansion of the raw material base through the use of new, cheaper types of carbohydrate sources. Recently, glucose-fructose syrup has been of increasing interest to producers of ethanol. Among the producers of craft drinks, in particular rum-based drinks, cane molasses is in increasing demand. The article presents the technological aspects of the fermentation process of nonconventional sugar-containing raw materials on the example of glucose-fructose syrup and cane molasses in ethanol by different yeast strains. It is determined that glucose-fructose syrup and cane molasses are raw materials depleted of nitrogen, phosphorus and growth substances necessary for the yeast activity. To improve the technological properties of raw materials in the molasses, nitrogen, phosphorus nutrition and corn extract as a growth substance shall be added to a mash. Glucose-fructose syrup is of pH 3.68 and of acidity 0.12, which negatively affects the fermentation. It is established that in order to create optimal living conditions for yeast, it is necessary to add substances to the glucose-fructose syrup that will contribute to the safety of development and prevent the pH 3.5. It was determined that the alcohol yield from 1 ton of glucose-fructose syrup is 31.0 dal, from 1 ton of cane molasses is 24.0 dal on the yeast 46ED and 22 dal on the TegaYeast without the use of growth substances and vitamins necessary for the reproduction of yeast biomass. Under conditions of improving the technological properties of the mash from the glucose-fructose syrup and cane molasses by adding biologically active substances promoting the synthesis of yeast biomass, the ethanol content in the fermented mashes increases up to 11.9 12% vol.
Immunomodulating sauces
Authors:   Odessa National Academy of Food Technologies, Odessa, Ukraine, Kozonova Yuliia , Teleghenko Liubov ,   Odessa National Academy of Food Technologies, Odessa, Ukraine, Atanasova Vita
Published: July 2021

Deficiency of most micronutrients, imbalance in nutrition, together with a dangerous environmental situation in Ukraine, has led to a decrease in the immunity of the population and the spread of alimentary-dependent diseases. Due to the damaged immunological picture of the population in recent years, the relevance of the creation of immunomodulating products is significantly increasing. About 70% of dishes served in restaurant are released with sauces, which allows not only to improve the aroma, appearance and taste of the finished dish, but also to increase the content of the essential substances of the dish. In the assortment of sauce products on the Ukrainian market, most of the sauces contain preservatives, artificial stabilizers and emulsifiers that negatively affect the human body and are not recommended for daily consumption. The subject of research is sauce products for preventive nutrition with increased nutritional value, without the presence of artificial food additives in the composition. The purpose of the study is to develop formulations of immunomodulating sauces using natural raw materials. Methods. The object of the study - developed immunomodulating sauces. In the finished product, the following parameters were determined: titratable acidity (DSTU 4957:2008), microbiological indicators (GOST 10444.15-94, GOST 54728-92, GOST 10444.2-94, GOST 30519-97). The results of the study. As a result of a literature search, the substances were determined, their bigger content in dies being important for improvement in the state of the immune system. These substances include, first of all, antioxidant vitamins (C, A and E), polyunsaturated fatty acids (especially omega-3), mineral elements and other minor substances. During developing the formulations of immunomodulating sauces, twelve requirements were formulated.. As a result of the raw materials selection, three formulations of immunomodulating sauces have been proposed. In their technology, there is a high-temperature heat treatment, which allows maximizing the preservation of useful thermolabile components. Scope of research results. Ready-made sauces are sold in restaurant establishments and consumed locally. Due to their simplicity of preparation, they can also be recommended for making at home. The developed immunomodulating sauces have a pleasant appearance and harmonious taste, which is confirming the data of sugar-acid indices.
Use of beet syrup in ketchup technology – the way to healthy nutrition
Authors:   National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine, Kryzhova Yuliia , Deiak Oleksandra ,   National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
Published: July 2021

Interest of consumers to products with improved nutritional value, which contribute to eliminating vitamin deficiency, micro- and macroelements, other essential substances is due to the expansion of knowledge and understanding of biochemical functions of these nutrients. Subject: use of beet syrup and beets in ketchup technology has been substantiated in a work; a comparative analysis of the chemical composition of sugar and beet syrup, tomatoes and beets has been conducted; formulations of ketchups with replacement of sugar for beet syrups and tomatoes for beets have been developed; the advantages of new formulations for human health have been substantiated; sensorial, physical and chemical parameters of finished ketchup have been investigated. Results: beet syrup is an unconventional sugar source. Beet syrup contains 93.5% of dry matter, 47-48% of which of total sugar, the most of which is sucrose. Content of beet syrup sugars has been determined by the method of high-performance liquid chromatography, which is, g/100 g: fructose 13.99; glucose 14.18; sucrose 20.39; maltose 0.20.At a temperature of 20 ºС, beet syrup has a high viscosity that is 29.0 Pa•s, which, when heated, decreases and at a temperature of 60 ºC and is about 2.0 Pa•s. The developed samples had the same thick consistency, sweet-sour taste inherent to the control sample. The content of dry matter in the samples was: №1 29.99 %, №2 31.86 %, control 28.66 %, with a normative value of not less than 25 %. The active acidity of samples № 1 and № 2 was 4.2 and 4.1 respectively, which corresponds to the established norms for ketchup. According to the chemical composition, the sugar content was, g/100 g: in the sample №1 13.7, №2 11.8, control 23.9; protein content in the sample №1 1.2, №2 1.4, in the control 0.9. According to the content of vitamin C and fiber, sample number 2, which contains beets and beet syrup, significantly exceeds the control sample. In addition to reduced sugar content by 42.7% and 50,6%, the salt content was also reduced in the developed samples of ketchup, this being a criterion for healthy food products.
Biotechnological aspects of application of strains with β-galactosidase activity in the production of fermented dairy products
Authors:   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Minorova Antonina , Danylenko Svitlana ,   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Rudakova Tatiana ,   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Krushelnytska Nataliia ,   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Moiseeva Liudmyla ,   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Narizhnyy Sergiy ,   Bila Tserkva National Agrarian University, Bila Tserkva, Ukraine
Published: July 2021

Subject of study. In the Ukrainian market, most ща fermented dairy products are traditional and ерун фку in great demand among various segments of the population. However, for a certain category of consumers, this segment of dairy products is not recommended for use due to lactase deficiency, which prevents the breakdown and assimilation of lactose containing dairy products. Consumption of dairy products causes discomfort and disorders in the gastrointestinal tract and malaise of such people. This review article is based on the results of basic and applied research of foreign and domestic scientists in this area, it indicates ways to solve this problem and the feasibility of the presence of these products in the diet of this group of people. The aim of the work is a systematic analysis of modern scientific information on the ways to reduce lactose content by the use of fermenting preparations based on strains with β galactosidase activity and integrated use of bacterial cultures and enzyme preparation of β galactosidase in the production of fermented dairy products. Results and discussion. It is shown that there are strains of microorganisms that have a sufficiently high β-galactosidase activity. However, the actual breakdown of lactose occurs in small quantities. The analysis of the literature showed that most often for the production of milk and dairy products with low lactose or lactose-free content, the enzyme lactase is used, which breaks down lactose into individual sugars – glucose and galactose. And the combination of microorganisms and enzyme preparation allows expanding the range of products and meet the needs of lactose intolerant consumers. Scope of research results. The obtained search results will be used in the development of technologies for fermented dairy products with low lactose or lactose-free content.
Functional ingredients in baking
Authors:   Institute of Food Resources NAAS, Kyiv, Ukraine, Naumenko Oksana , Polonska Tetiana ,   Institute of Food Resources NAAS, Kyiv, Ukraine, Hetman Inna ,   Institute of Food Resources NAAS, Kyiv, Ukraine
Published: July 2021

An important issue today is using functional ingredients in the field of healthy nutrition. The aim of the work is to compile an analytical review of using the functional ingredients in the technology of bread and bakery products. Bread can be considered a promising product for the enrichment with essential ingredients due to the fact that it is commonly used and affordable. Providing products with the desired functional properties can be done by targeted optimization of their chemical composition, the use of new materials, dietary supplements and functional ingredients. Numerous studies have shown a sharp increase in human needs for functional ingredients provision of the population with micronutrients. Traditionally, for the enrichment of food – especially bread – use valuable biologically active substances, including vitamins-antioxidants (A, E, C and β-carotene), which prevent lipid peroxidation and accumulation of free radicals, polyunsaturated fatty acids, food fiber, protein isolates and partially defatted flour. The results of the analytical review. Analysis and generalization of literature sources on the use of functional ingredients in bread technology has identified the main areas of their use – the use of sugar substitutes, enrichment of products with proteins and dietary fiber, the use of oils containing ῳ-3, ῳ-6 fatty acids. The obtained data can be used to expand a new range of bakery products and improve existing technologies for the production of functional, health, therapeutic and dietary products for different groups.
Express method for determining the mass fraction of table salt in hard cheeses
Authors:   Institute of Food Resources NAAS, Kyiv, Ukraine, Orlyuk Yurii
Published: July 2021

The process of pickling cheeses is an important industrial operation that actively affects proteolytic transformations with a ripening of cheese mass. The correction of the mass fraction of table salt in cheese mass allows adjusting the activity of the development of lactic acid microorganisms of a starter in it, which greatly affects the formation of sensorial, physical and chemical parameters of the finished product. Determination of the mass fraction of the table salt is an integral part of techno-chemical control of cheese production and requires significant promptness. Standardized methods for determining the mass fraction of the table salt in cheese mass are associated with time consuming laboratory studies (“Method with the silver nitrate”, “Method with a cationite”, etc.). The method of determining the content of table salt in the cheese mass of hard cheeses, this method having been approved in the department of butter and cheese making of the Institute of Food Resources NAAS, is based on the results of potentiometric measurements with the subsequent calculation according to the empirical formula and is reliable and not time consuming
Scientific approaches to classifying dairy dessert products
Authors:   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Rudakova Tetyana , Minorova Antonina ,   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Krushelnytska Nataliia ,   Institute of Food Resources of the NAAS, Kyiv, Ukraine, Narizhnyy Sergiy ,   Bila Tserkva National Agrarian University, Bila Tserkva, Ukraine
Published: July 2021

Subject of study. At the present stage of technology development, dairy dessert products acquire special significance due to its high sensorial properties, a wide range of components, the possibility of varying the nutritional and energy value. However, the range of desserts made from milk using different types of fillers and structurants is very diverse. Therefore, there is a need for their systematization and classification. The aim of the research was to systematize up-dated information on the composition and technology of dairy desserts using non-traditional structurants from raw materials of plant and animal origin to develop a scientifically ground classification of dairy desserts. Materials and methods. Modern normative and analytical data on the range of dairy desserts. Results and discussion. Analytical studies have shown that dairy-based desserts can be divided into three groups – foam, gel and desserts with a complex dispersed structure. To give a certain structure to dairy desserts, various structurants and fillers are used, due to which the final consumer properties of the finished product are formed. It is noted that the use of such structural additives as milk proteins in milk concentrates, milk powder or whey powder, egg whites, various types of flour, starch, hydrocolloids, dietary fiber, etc., which play an important role in shaping the structural and mechanical properties of dairy desserts, is promising. The use of natural animal and vegetable raw materials will not only improve the quality and expand the range of dairy desserts, but also rationally use local raw materials. Scope of research results. The obtained results of analytical research will be used for the development of technologies of dairy dessert products with a combined composition of raw materials.
The value of functional fermented milk drinks in dietary and preventive nutrition
Authors:   Vinnytsia National Agrarian University, Vinnitsia, Ukraine, Solomon Аlla , Bernyk Iryna ,   Vinnytsia National Agrarian University, Vinnitsia, Ukraine, Bondar Мariana ,   Vinnytsia National Agrarian University, Vinnitsia, Ukraine
Published: July 2021

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.
Theoretic bases of the process of chilling poultry carcasses after slaughter
Authors:   Pereyaslav-Khmelnytsky State Pedagogical University GS Skovoroda, Pereyaslav, Ukraine, Usatenko Nina , Verbitskyi Serhii ,   Institute of Food Resources of NAAS, Kyiv, Ukraine
Published: July 2021

One of the most important parts of the technological chain for the production of poultry meat is chilling carcasses after slaughter. In Ukraine, a more economic method of cooling - water-contact one is mostly used, which however does not guarantee the proper quality of finished products and is not allowed in the European Union. Actuality of theme. This article concerns the introduction of advanced technologies in the domestic poultry industry. The subject of research - thermophysical characteristics of the chilling processes of broiler carcasses. Purpose of the article is to substantiate the feasibility of using in the poultry industry technology for chilling carcasses of broilers by the hydroaerosol-air method. Research methods. Experimental research was performed using the method of local modeling of heat transfer processes between carcasses and a cooling medium of different type, analytical research – using differential equations, criterion dependences and similarity theory. Research results. It is experimentally established that at the same temperature for all types of chilling media tmed = 3 С ÷ 0 С, the mass velocity of their movement was, respectively, for water - w ≈ 0.2 m / s, for air and hydroaerosols - w ≈ 2.5 m/s ÷ 2.8 m /s, the heat transfer coefficient from the carcasses was: for water-contact method of cooling -v≤ 550.0 W / m2K, for hydroaerosol – g≤ 200.0 W / m2K, for hydroaerosol-air – gр≤ 106.0 W / m2K, for air – р ≤ 34.1 W / m2K. According to the results of comparative analytical studies of carcass chilling processes, the expediency of using the hydroaerosol-air method as one that ensures the quality of poultry meat at moderate operating costs has been proven. An algorithm for calculating the parameters of this process is proposed.
Study of water absorption capability of swellable starch
Authors:   Institute of Food Resources of NAAS, Kyiv, Ukraine, Khomichak Liubomyr , Kuznietsova Inha ,   Institute of Food Resources of NAAS, Kyiv, Ukraine, Zajchuk Liudmyla ,   Institute of Food Resources of NAAS, Kyiv, Ukraine, Yarmolyuk Mariia ,   Institute of Food Resources of NAAS, Kyiv, Ukraine
Published: July 2021

Usually for the production of swellable starch extrusion treatment or drying on a drum roller dryer are used. The properties of swellable starch with a newly formed structure are evaluated mainly by the water absorption capacity in water under the action of temperature. The ability of swellable starch to thicken, stabilize, bind and enamel various food and non-food products depends on this indicator. The study of the index of water absorption capacity (WAC) of swellable starch obtained by our improved technology based on the use of convective dryer is an urgent and priority task. Research methodology. Control – extruded corn starch. Samples of swellable starch obtained by preparation of starch suspensions of different concentrations of 25, 30, 35 and 40 % were dried under conditions of two-stage convective drying, crushed and sieved. Research results. The obtained samples of swellable starch differ in the value of WAC. It is shown that the WAC of swellable starch affects not only the method of its production but also affects the concentration of starch suspension (SS) from which the samples of swellable starch were made. The obtained value of the approximation coefficient shows that the strongest bond (value - 1) has a sample of swellable starch obtained by convective drying from a concentration of SS 25 %. Conclusions. The WAC of extruded and swellable starch samples obtained by convective drying from different concentrations of SS from 25 to 40 % was investigated. It is shown that at a temperature of 20 °С the lowest value of WAC has swellable starch obtained from 25 % of the concentration of SS and the highest value in 35 % of the concentration of SS. Low strength of the newly formed structure is detected by samples at different temperatures, in particular, extruded starch and a sample obtained from SS 25 % at an aqueous solution temperature of 40-50 °C, a sample obtained from SS 30 % at 60 °C, a sample obtained from SS 35 % at temperature of 40 °C, the sample was obtained from SS 40 % at temperatures of 30 and 50 °C.