Development of sour cream with vegetable oils using a food emulsion stabilised by an emulsifying complex

This scientific work describes the research that aims to study the use of a finely dispersed, aggregately stable food emulsion with a mass fraction of blended oil of 50% and xanthan gum in the composition of sour cream with vegetable oils as an analogue of traditional sour cream. The samples of fat-containing fermented-milk bases as a component of sour cream with vegetable oils with a fat content of 10-20% were obtained using two methods. The first method consists in normalising the fat content of the fermented-milk base obtained by fermentation of skimmed cow's milk with a food emulsion, and the second one – is in the fermentation of a normalised mixture consisting of a food emulsion and skimmed cow's milk. When comparing the duration of fermentation of skimmed cow's milk and normalised mixtures with a fat content of 10 to 20%, it was established that in order to achieve the minimum value of the titrated acidity of the clot of 60 °T, the duration of fermentation of skimmed cow's milk is 6 hours, of a normalised mixture with a fat content of 10% – 8 hours, 15% – 12 hours, 20% – 16 hours. According to the organoleptic quality indicators, the samples of fat-containing fermented-milk bases with a fat content of 20%, obtained by two methods, had an indiscrete but unsuitable thick consistency, which was adjusted using xanthan gum. According to the organoleptic quality indicators, it was established that in order to obtain a sour cream with vegetable oils with an indiscrete and thick consistency, 0.15% of xanthan gum should be added to the fat-containing base obtained by the first method, and 0.20% – to the fat-containing base obtained by the second method. The study of determining the content of polyunsaturated fatty acids in sour cream with vegetable oils with a fat content of 20% shows an increased content of omega-3 and omega-6 fatty acids – 2.13% and 10.88%, respectively, compared to sour cream obtained by the traditional technology.

The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes

The level of consumers’ satisfaction with the quality of edible chicken eggs is determined, in particular, by the attractive appearance of the yolks and their content of biologically active substances that have functional properties. Such compounds include carotenoids astaxanthin and lycopene, which can be deposited in the yolks, provide their pigmentation, and as powerful antioxidants, affect the stability of the fatty acid composition of lipids during egg storage. The aim This study aimed mine the effect of supplements of oil extracts of astaxanthin (10, 20, and 30 mg/kg of feed) or lycopene (20, 40, and 60 mg/kg of feed) on the Dion of young hens on the fatty acid composition of the yolks during eggs storage in temperature conditions 4 ±0.5 ℃ and 12 ±0.5 ℃ for 30 days. The experiment used 45 High-Line W36 crossbred laying hens at 24 weeks of age. It was found that the storage temperature of eggs (4 ±0.5 ℃ and 12 ±0.5 ℃) equally affected the fatty acid composition of lipids of egg yolks obtained from laying hens fed lycopene supplements in doses of 20, 40, and 60 mg/kg or astaxanthin in doses of 10, 20 and 30 mg/kg of feed for 30 days. Doses of lycopene from 20 to 60 mg/kg or astaxanthin from 10 to 30 mg/kg in the diet of laying hens contributed to a decrease in egg yolks at both storage temperatures of ω6 PUFA particles: Eicosatetraenoic and 6.9, 12-okadekatrienic acids until their complete disappearance. The addition of astaxanthin to the diet of laying hens reduced and stabilized the ratio of ω3/ω6 PUFA in yolks during egg storage to a greater extent than the addition of lycopene. Storage of lycopene or astaxanthin-enriched edible chicken eggs at 4 ±0.5 °C and 12 ±0.5 °C for 30 days can be used to correct the fatty acid profile of yolk lipids.

The use of vapor condensation cavitation to increase the activity of milk of lime in sugar beet production

The paper presents research on increasing the activity of milk of lime in beet sugar production using vapor condensation cavitation. The work aimed to develop a rational way of activating milk of lime using the effects of vapor condensation cavitation and its hardware design, substantiating the optimal values of the process parameters. It was established that to increase the activity of milk of lime at a steam potential of 0.18 MPa, an optimal consumption of water vapor using vapor condensation cavitation is required, which is 1 .75 – 2.0% to the weight of the suspension. This is ensured by the action of the combined CaO particles with the bulk of the steam, due to which the Their additional solution is due to the t-plot, which occurs through the boundary layer from the bubbles. As a result, a pre-saturated, water-lime suspension is created, in which the It is the number of dissolved calcium ions. It has been proven that the water vapour-treated suspension is 1.5 times lower It expands and has a volume of sediment of the solid phase in the medium that is 10% larger than that of processed suspension. Such a study is indirect evidence of the increase in the dispersal of these systems after Her husband's work. By increasing the activity of milk of lime, it is possible to increase the effect of cleaning juices at various stages of the technological process and reduce the consumption of limestone for the production of granulated sugar.

Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors

The results of researching the fund formation of dry soluble substances, sugars, and titrated acids in cherry fruits of 10 studied varieties under the Southern Steppe Subzone of Ukraine are given. According to the content of biochemical quality indicators, the following varieties were selected: Modnytsya (the content of dry soluble substances is 17.1%), Ozhidaniye (the content of sugars is 11.7%), and Solidarnost (the content of titrated acids is 1.79%). The cherry fruits units. By conducting a two-factor dispersion analysis, the feasibility of forecasting the content of the principal components of the chemical composition (dry soluble substances, sugars, titrated acids) in the cherry fruits was determined by average values and a factor that maximally impacts the accumulation of the studied indicators was identified during the studies. The dominant influence of weather conditions during research years was determined. Therefore, the taste qualities of the cherry fruits were proposed to forecast by average varietal value. The average and strong correlation dependences of influencing 19 weather factors on the content of the studied biochemical indicators in the cherry fruits were determined. The accumulation dependence models of dry soluble substances, sugars, and titrated acids were built based on the principal component and least-squares methods. The first-rank weather indicators with the maximum influence particles were identified for the studied biochemical quality indicators. The average monthly air temperature in June maximally impacted the fund accumulation of dry soluble substances in the cherry fruits (delta = 9.9%), the content of sugars - the average monthly precipitation in June (delta = 8.5%), on the content of titrated acids - the total number of precipitation days in June (delta = 18.62%). At the end of the flowering phase before fruit ripening and in the last month of fruit formation, humidity indicators had the greatest influence on the accumulation of the studied biochemical indicators in the cherry fruits (June).of Melitopol purpura and Modnytsya have maximum indicators of the sugar-acid index in the range of 8.9-9.3 relative