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Summary: Over the past few decades, nutrition and nutritious care have added broad clinical and scientific attention, where increased information on clinical nutrition and metabolism for chronic and acute diseases has led to rapid progress in the advance and clinical application of nutritional care. Currently, increasing demand for functional foods has gained popularity among healthy circles, which play a major role in preventing or reducing some disease risks, besides providing the basic nutritional aspect. As far as we know, this is the first article that produces processed cheese using papaya fruit pulp as a naturally sweet flavor at levels 5, 10, and 15%. Papaya increased the functionality of high-quality and nutritionally processed cheese, improving vitamins (especially K, C A), minerals (K) and antioxidants (β-carotene, TPC). Further, most chemical properties decreased slightly according to papaya ratios, the reductions were greater in Na and Na/K contents, but in contrast, K and total fiber levels increased. The best was 15%, which had the highest overall sensory, flavor properties, easier to spread and more acceptable than other formula samples. In conclusion, adding papaya to processed cheese did not negatively affect its properties and can be presented to consumers as a nutritious functional product with numerous amazing health benefits. Thus, it can be widely recommended for enhancement in other dairy products. This work aims to develop an innovative flavored-processed cheese supplemented with ripe papaya fruit pulp extract and evaluate chemical, nutritional and sensory properties to improve nutrition, and health benefits and provide a solution to nutritional deficiency.

The effects of dietary supplementation with Rumex nervosus leaves (RNL) on fatty acid (FAs) indices, organoleptic evaluation, performance index, and feed efficiency were investigated. This study consists of five treatments. Broilers in treatments 1–4 received basal feed plus RNL at doses of 0, 1, 3, and 5 g/kg, while broilers in treatment 5 received basal feed plus the antibiotic Colimex. On day 34, FAs profile and organoleptic assessment were evaluated, and performance index and feed efficiency were determined for the entire experimental period. Results showed that FAs profile of the breast meat was affected by treatments with varying degrees (p˂0.05). The 1 g RNL resulted in the highest eicosapentaenoic acid + docosahexaenoic acid, which resulted in the highest meat lipid quality, the highest elongation index, improved organoleptic characteristics, and tended to improve performance index, feed efficiency, and nutritional index. The 5 g RNL treatment reduced total saturated fatty acids (ƩSFAs), omega-6/omega-3 ratio, especially linoleic acid/α-linolenic acid ratio, alanine aminotransferase, and increased total omega-3 fatty acids, unsaturation index, and Δ9-desaturase. In conclusion, RNL can be introduced to broiler diets, especially at an incorporation rate of 1 g, and it promotes broiler health and performance because it contains phytoconstituents that can alter the content and indices of FAs meat and improve storability and sensory quality.

The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls produced mainly furans, aldehydes, and ketones volatiles. 140 Compounds were identified as aroma-active compounds, including 36 key aroma compounds (odor activity value, OAV ≥ 1). Among them, furanone (caramel-like, OAV = 80), 3-methylbutanal (fruity, OAV = 124), and 2-methoxy-4-vinylphenol (burnt, smoky, OAV = 160) gave hulls (180 °C) sweet, burnt, and smoky aroma. Due to the contribution of vanillin (fatty, sweet milk, OAV = 45), 2-hydroxy-3-butanone (caramel-like, roast, OAV = 46), and 2-methoxy-4-vinylphenol (OAV = 78), hulls (200 °C) shown strong sweet and roast note. These results identified compounds that contributed significantly to the aroma of sesame hulls and elucidated the contribution of sesame hulls to the flavor of roasted whole seeds and sesame oil.

Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture for manufacturing cereal-based products. Since spontaneous fermentation is rarely suitable for large-scale commercial production, it is not surprising that manufacturers have started to adopt centuries-known dairy starters based on lactic acid bacteria (LABs) for the fermentation of cereals. However, little is known about the fermentation processes of cereals with these starters. In this study, we combined various analytical tools in order to understand how the most common starter cultures of LABs affect the most common types of cereals during fermentation. Specifically, 3% suspensions of rice, oat, and wheat flour were fermented by the pure cultures of 16 LAB strains belonging to five LAB species—Lacticaseibacillus paracasei, Lactobacillus delbrueckii, Lactobacillus helveticus, Streptococcus thermophilus, and Lactococcus lactis. The fermentation process was described in terms of culture growth and changes in the pH, reducing sugars, starch, free proteins, and free phenolic compounds. The organoleptic and rheological features of the obtained fermented products were characterized, and their functional properties, such as their antioxidant capacity and angiotensin-converting enzyme inhibitory activity, were determined.

The present study analyzes the acidifier from thinned unripe apples, in order to obtain a source of natural acidity. The technological scheme for obtaining the natural acidifier was developed, which was characterized by high acidity (2.21 ± 0.1 %) and significant amount of total soluble solids (7.93 ± 0.2 %). The contents of organic acids and carbohydrates were analyzed. The main organic acid was malic acid with 26.43 ± 0.003 g·dm-3, and the main carbohydrate was fructose with an amount of 35.17 ± 0.095 g·dm-3, glucose being 2 times less. The acidifier has been proposed as an alternative to acetic acid in the preservation of cucumbers (Cucumis sativus). Thus, 2 series of experimental samples were produced, using the substitution of 50 % (PA50) and 100 % (PA100) of acetic acid with apple acidifier, compared to the control sample (according to the classic recipe). All samples were characterized physico-chemically and subjected to organoleptic evaluation. The developed products showed very good results compared to the control. However, the most relevant and valuable was the PA100, having the best quality indices. The production and use of apple acidifier allows the efficient utilization of raw materials by increasing sustainability of horticultural sector and leads to obtaining healthy and ecological products.

The article provides data on modern lamb production systems and factors affecting their quality. In order to obtain high-quality lamb, a mineral-phytobiotic additive was developed, which includes sulfate and sodium metasilicate as sources of sulfur and silicon, and a phytobiotic additive containing chili pepper, which has a fungicidal effect and exhibits antibacterial properties, intensifying the digestion process, cinnamon essential oil, which contributes to the normalization of the composition of the intestinal microflora and its stabilization. Carvacrol, contained in oregano oil, exhibits antibacterial and antifungal properties; thanks to this, it can be a good antiseptic, killing parasites that cause intestinal dysfunction. The best result was the addition of such a mixture in the amount of 1.8 % to the compound feed for young sheep in rearing from 10 days to 255 days of age. In order to study the influence of the mineral-phytobiotic supplement on growth intensity and meat quality, sheep were weighed at one day, 60, 100, 135, 180, and 255 days of age. In order to control the slaughter indicators of meat productivity, they were slaughtered at the age of 255 days (8.5 months, lamb category), since the meat of these animals is consumable. The taste properties of the meat were also assessed by tasting. As a result of the controlled slaughter, it was established that the addition of 1.8 % of the mineral-phytobiotic additive increased the live weight by 18.68 %, the slaughter weight by 22.87 %, the weight of the steamed carcass by 21.5 %, the chilled by 22.29 % of the slaughter yield by 3.52 %. Along with the increase in overall productivity, the chemical composition of lamb meat changed. In particular, protein level increased by 4.22 %, dry matter by 6.09 %, and ash by 11.25 %. The calorie content of meat increased by 2.47 %, and the protein/fat ratio approached 1 : 0.75 and was 1 : 0.79. The definition of taste qualities indicates that the meat of young animals is lighter and more delicate to taste. The nutritional value and dietary properties of meat were determined by color, tenderness, aroma, taste, juiciness, and appearance. The taste qualities of sheep were assessed by tasting. According to the organoleptic assessment, the meat from sheep of both groups had a pleasant smell, tender and juicy. According to the general assessment, the meat of the experimental group is excellent, and that of the control group is very good.

One of the progressive directions in the development of the production of food products and culinary products is the creation of new flour products and giving them a functional focus by using natural ingredients. The biologically active complex of milk thistle flour contains vitamins, minerals and trace elements, prevents the accumulation of harmful substances in the human body and has a hepatoprotective effect. The article presents the results of research on the use of milk thistle seed flour in the technology of flour products from yeast dough - cheese pastry. The expediency of using milk thistle seed flour in the production of butter products, which was added to the mass of high-grade wheat flour in the amount of 3.0 to 5.0%, was established experimentally. A rational amount of thistle flour in the composition of the yeast dough was established, which is 5.0% by weight of wheat flour. The effect of thistle seed flour on the amount and quality of gluten in the dough was investigated, the effect of new raw materials on the properties of the dough and quality indicators of the finished product was established. The addition of milk thistle seed flour to the composition of yeast dough for cheesecake has a positive effect on the nutritional value of the finished product, the amount of biologically active substances useful and necessary for the human body has increased: mineral elements, vitamins (vitamins E and group B), unsaturated fatty acids, as well as food fibers The feasibility of using milk thistle seed flour in the production technology of flour products from yeast dough to expand the range of flour products of increased biological value has been proven. The developed flour product using milk thistle flour can be introduced into restaurants as a functional product with increased nutritional value.

Objective: To explore the effect of different processing technology on the quality and functional activity of Taxilli Herba tea. Methods: A total of eight different samples of Taxilli Herba tea were prepared by different procedures combined with 3 processing technologies including natural fermentation, fixation, and Aspergillus cristatus fermentation. After processing, determinations were done on the main chemical components, antioxidant activity, influence on α-amylase activity, and organoleptic evaluation. Results: The content of 5 chemical compounds, including water extract, free amino acid, tea polyphenol, total flavonoid, and soluble sugar in Taxilli Herba tea, were increased (P < 0.05) after fixation while the antioxidant activity was improved too. The delightful odour of Taxilli Herba tea processed by natural fermentation was enhanced. The α-amylase activity of Taxilli Herba tea fermented by A. cristatus was significantly improved (P

Oats have a high content of β-glucan soluble fiber. Its consumption lowers cholesterol and the glycemic response. One of the main components of many baked confectionery goods is sucrose. Reducing the amount of refined sugar in food has become urgently necessary as a result of the growing understanding of the link between excessive sugar consumption and the emergence of chronic diseases. Oat flour in the chiffon cake formulation was replaced at three levels, 50, 75 and 100% with wheat flour and we had replaced sucrose with erythritol. Raw materials and prepared chiffon cake were analyzed for their chemical composition. The final product was evaluated for baking quality (weight, volume, specific volume), glycemic index (GI) and organoleptic Properties of chiffon cake. The inhibitory effects of erythritol on Streptococcus strains were examined. The results suggest that it could be seen that a significant increase in fiber and fat contents (10.1 and 6.52 respectively) and a decrease in carbohydrate content 68.79, in oat flour compared to wheat flour. Our results indicated that in the presence of erythritol was decreased the growth of S. sanguinis by 73%. Chiffon cake produced with oat flours and erythritol it was characterized with their higher content of moisture, ash and fiber. The highest weight (360.0 g) was given by adding 100% oat flour to the chiffon cake sample compared to 342.6 g for control cake. The GI were decreased as the levels of oat flour were increased and substituted sucrose with erythritol. Chiffon cakes prepared with 50% oat flour and 100% erythritol was decreased in sweetness when compared with chiffon cake control but was still acceptable.

The problem of merchandise assessment of taste food products is the most important in terms of establishing their identity with the declared quality. This uniqueness underlies their fair selling proposition and pricing. This is especially true for flavored wines, which are valued by the target audience for their uniqueness and recognition: both in terms of trade name, brand, and place of origin, the totality of their flavour and aroma parameters. When making a purchase at a retail point of sale from buyers, there is no guideline about the presence of specific flavour and aroma parameters in flavored wines, except for the indication on the label of the trademark and the place of origin of the goods. This is often used by unscrupulous producers of this group of wines, endowing their products with false labels, giving them out under world-famous trademarks produced in regions with an undeniable business reputation. In terms of deliveries in the parallel import format, when retail chains do not have the possibility of direct deliveries from legitimate commodity producers, the purchase of a “pig in a poke” is more than likely, and the disappointment of the target consumer group is predetermined. The likely consequences of such uncertaintyty are quite obvious - the loss of legitimate commodity producers of their impeccable business reputation, the replacement of their trade offer with the proposals of competitors who are able to protect the authenticity of their trade offer due to the absence of restrictions on both supply and traceability of supply chains from third parties. The solution of the indicated problem is possible if the national bodies of commodity examination have effective methodological and hardware support for identifying the trade offer of the designated product group in terms of its authenticity and originality of origin. Previously, we described a methodical approach to solving a similar problem using organoleptic evaluation methods, in this publication we will describe the results of our analytical physicochemical studies of flavored wine samples, uniquely identified for the originality of trademarks and places of origin of goods [14]. The result of these studies was the statement about the statement about the possibility of establishing the typicality of flavored wines declared on the labels of the names of trademarks and places of origin of goods. These results, of course, can become the basis of a commodity examination in the customs assessment of flavored wines of world famous trademarks.

Lipid oxidation leads to an unpleasant smell and taste of semi-finished meat, which becomes tougher and less juicy due to the loss of intracellular fluid. The purpose of the study is to determine the effect of fruit and berry components of balsamic vinegar on organoleptic, structural, and mechanical parameters and changes in the pH level of semi-finished meat products. The paper presents the results of the influence of various types of balsamic vinegar on the quality indicators of semi-finished meat products. 5 varieties of balsamic vinegar were used: rowan, blackberry, currant, pomegranate, and grape. At the first stage of the study, the pH value was determined in samples of balsamic vinegar from fruit and berry raw materials. The next stage of the study was to determine the effect of balsamic vinegar on the structural and mechanical parameters, pH and organoleptic characteristics of meat during 7 days of storage of semi-finished pork products, which were injected with 5 types of balsamic vinegar in the amount of 15% to the weight of meat. Meat samples were evaluated by appearance, in-section appearance, taste, colour, consistency, and juiciness. Determination of penetration stress in the samples was carried out by measuring the immersion depth of a standard needle in each marinated meat semi-finished product and the control sample of pork meat. It was confirmed that the use of balsamic vinegar made from rowan, black currant, and pomegranate significantly affects the consistency of meat, making it more tender. When interacting with the components of raw materials, food acids affect the taste and aroma, and partially break down proteins and fats, making meat softer and tastier. It was found that in semi-finished pork meat products under the action of balsamic vinegar as one of the components of the marinade, the pH level decreases, which extends the shelf life and prevents the development of bacteria. Organoleptic characteristics and taste and aroma properties of the semi-finished product were improved and the appearance became more pleasant. The obtained results would allow extending the shelf life, enriching with biologically active substances, and improving the consumer properties of the semi-finished product

The recipe composition of confectionary glaze determines its high caloricity upon the low content of physiologically significant substances. Introduction of fruit and vegetable raw materials makes it possible to increase a content of dietary fibers, vitamins, macro- and microelements in a product, as well as to reduce an amount of added sugar. This paper considers a technological possibility of introducing vegetable powders into the confectionary glaze recipe by the example of the beet powder. Physico-chemical indicators of the beet powder were studied in comparison with the classic recipe components of confectionary glaze. An effect of an amount of the beet powder (3–15%) introduced instead of part of sugar on the organoleptic, rheological and crystallization properties of glaze was studied. Organoleptic evaluation revealed that addition of the beet powder into the confectionary glaze recipe in an amount of more than 15% led to appearance of floury off-flavor. It was found that yield strength of glaze increased in the direct proportion to the content of beet powder in its composition (from 3.601 Pа to 4.446 Pa) and its value was in a range of the optimal values of 3÷7 Pа. Therefore, addition of the beet powder in an amount of up to 15% will not lead to technological difficulties. The study of the kinetics of the process of confectionary glaze structuring showed that addition of the beet powder led to a decrease in the solidification point and an increase in the time of glaze crystallization. The main crystallization parameters of the developed glaze were established: solidification point Tmax=28.0÷28.3°C, crystallization time τmax=8.2÷8.6 min. Based on the performed research, the following recipes were developed: vegetable-containing confectionary glaze with the beet powder content of 3 to 10%; vegetable confectionery glaze with the beet powder content of 13%.

Consumer demands for fresh fruit with enhanced health-promoting properties. Fruit qualities are usually evaluated by organoleptic properties; colour, odour, taste, touch, and texture. The initial sight of fruit is the first fruit evaluation made by consumers. However, this physical appearance does not represent fruit taste. Fruit organoleptic evaluation differs daily due to chemical changes happen during the ripening process which alters fruits’ physiology. Thus, this study aims to evaluate and determine the organoleptic properties of watermelon (Citrullus lanatus) between post-harvest day 4 and day 8. Watermelon flesh was cut into small portions and served fresh to 38 respondents on post-harvest days 4 and 8. The flesh quality was then evaluated based on the fruit’s aroma, colour and taste. The Wilcoxon signed rank test was used to analyse the data. By comparing the data from two consecutive days, the study showed that organoleptic evaluations of watermelon were significantly different in taste (post-harvest day 4; p=0.000) and colour (post-harvest day 8; p=0.002). However, no significant differences were observed in aroma (p=0.109). Organoleptic responses showed that watermelon on post-harvest day 4 has the best quality and most appealing taste compared to watermelon on post-harvest day 8.

The dough slice was cooked by steam microwave, the influences of microwave drying (MD), hot air drying (HD), microwave-hot air combined drying (MD-HAD), microwave-vacuum combined drying (MVD) and vacuum-freeze combined drying (VD-FD) on the drying characteristics, shear force, boiling characteristics, microstructure and organoleptic evaluation of the dough slice were researched. The results indicated that the water loss rate of the dough slice was MVD>MD>MD-HAD>HD, and the drying of the dough slice of MVD was completed in only 30 min under the conditions of minimum power, maximum load and vacuum degree. According to the shear force and boiling characteristics, MD was a better drying method, and the rehydration time was only 359.667 s. According to the microstructure, the quality of the dough slice was as following: VD-FD>MD>MVD>HD>MD-HAD. The cross section of MD dough slice had more and larger voids, which was favorable for shortening the rehydration time. The cross section of VD-FD dough slice had less voids, the size was uniform, and the distribution was uniform. According to the comprehensive sensory evaluation, the palatability, toughness, viscosity and comprehensive sensory score of MD dough slice are relatively high, indicating its good quality.

The production of lactose-free yoghurts as a dietary product for people with milk sugar intolerance requires its extraction, which can affect the sensory and physicochemical properties of the finished product, thus, their evaluation to improve the technology is relevant. The purpose of the work was to explore yoghurts produced by conventional and lactose-free technologies. The object of the study was organic drinking yoghurt with “blueberry” filler (with probiotic) 2.5% and lactose-free organic yoghurt (with probiotic) 2.5%. The experimental samples were determined by a group of tasters organoleptic indicators, and titrated acidity and active acidity, conditional viscosity and structural and mechanical parameters of the product. According to the results of the research, organic drinking yoghurt with blueberry filler tasted sour-milk, without foreign flavours and odours, moderately sweet, with a pronounced taste of “blueberry” filler, consistency – homogeneous, tender, dense, without gas generation, with fresh blueberry particles distributed throughout the yoghurt, colour – with a shading characteristic of blueberries. Organic lactose-free yoghurt had a sour taste, fermented milk, without foreign flavours and odours, and colour – white. According to the results of physicochemical studies of the experimental samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt, it was established that the titrated acidity was 80 and 85o T, pH was 4.7 and 4.5, respectively. The mass fraction of carbohydrates in drinking yoghurt with the “blueberry” filling was 9.8 g/100g compared to 4.4 g/100g in lactose-free yoghurt, including sugar, respectively – 5.8 and 0 g/100 g. The energy value and caloric content were higher in the yoghurt sample with “blueberry” filling. The conditional viscosity of the test samples was respectively 1 min. 30 sec. and 59 sec. The degree of syneresis in the samples of organic drinking yoghurt with “blueberry” filling and lactose-free organic yoghurt was 55 and 45%, moisture content was 44.07 and 39.49%, respectively. The results obtained are relevant for understanding the changes in the properties of lactose-free yoghurts compared to the conventional type of this fermented milk product

The paper presents the results of the organoleptic analysis of honey after feeding colonies with sugar syrup with addition of essential oils. The honey samples were collected from the Murani apiary, Timis County, between 29.03.2021 - 10.05.2021, totalling a number of 135 samples. These were classified into samples collected before the administration of the sugar syrup with essential oil, samples collected after the administration of the syrup with the addition of essential oil and samples collected after the rapeseed harvest. In the sugar syrup administered to colonies, the following essential oils were used: essential oil of thyme, rosemary, basil, mint, juniper, oregano, cloves, cinnamon. The honey samples were transported, stored and processed in appropriate conditions. The organoleptic evaluation was performed in terms of taste, smell, consistency, appearance and colour. Results with improvement effects were recorded by the essential oils used, in terms of the sensory characteristics analysed, compared to the control variant.

Considering the results of studies of the scientific literature on the nutritional value and biological effectiveness of cranberries and goji berries, it was established that the development of technology of semi-finished products with their use is relevant and has practical significance in the technology of fish product production. The technology for the production of moulded fish semi-finished products opens up new opportunities in the field of rational use of secondary fish raw materials, making it possible to expand the range of functional fish products based on natural components, which will to some extent expand the current problem of processing raw materials of inland waters of Ukraine. The purpose of the research is to determine the biological value of new fish semi-finished products based on a combination of freshwater fish and non-conventional raw materials. The research presents the results of studies of the chemical composition, organoleptic evaluation and physicochemical changes of semi-finished products with the addition of nonconventional raw materials and the establishment of their shelf life. It was established that the control sample after 90 days of storage undergoes hydrolytic deterioration, which indicates intensive hydrolysis of lipids and accumulation of free fatty acids in this sample. In experimental samples, hydrolytic deterioration gradually increases and reaches a critical point only by the end of the shelf life. Oxidation processes in lipids of semi-finished products were explored by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide number of lipids of semifinished products, it was established that the control sample during 60-135 days is not subject to storage, and in the experimental samples after 135 days the quality of fat deteriorates and is described as not subject to storage. The authors have established that the developed technology of fish semi-finished products will significantly expand the range of functional products based on natural components, which will allow expanding the current problem of processing raw materials in inland waters of Ukraine to some extent

The unresolved problem of quail is feed stress and high sensitivity of poultry of this species to feed quality. To eliminate such consequences it is possible with the use of various biologically active feed additives. However, their introduction into the diet automatically raises questions about the quality and safety of the products for the consumer. The purpose of the research is to conduct a veterinary and sanitary assessment of the quality of quail meat for feeding NDC. The purpose of the research is to conduct a veterinary and sanitary assessment of the quality of quail meat for feeding NDC. The object of study were the quails of the Pharaoh breed, at the age of 24 were divided into two groups: experimental and control 30 heads each. The birds were kept in cages with free access to food and water. Quails of the experimental group were added to drinking water feed additive "Nanocerium" at a dose of 8.6 mg per liter of drinking water. Nanocerium feed additive is an aqueous dispersion of NDC with average nanoparticle sizes of 2–7 nm. Antemortem examination of quails of both groups revealed a satisfactory clinical condition of birds. The average weight of the gut carcass of quails of the experimental group was higher by 8.3% compared to the control. Examination of 20 carcasses of quails showed that they can be classified as first class. According to organoleptic parameters, quail meat is of good quality in veterinary and sanitary terms. Microbiological studies of quail meat indicate no effect of NDC in the applied doses on its bacterial contamination. Chemical parameters of meat (pH, aminoammonia nitrogen, volatile fatty acids during storage in the refrigerator) (5 days, t = 4–5 ° C) tended to increase and were within the normal range for fresh product. Tissue in quails of both groups was not detected. The biological value of quail meat in both groups was identical and no toxicity. Tasting evaluation of the broth and meat showed that NDC did not affect the studied taste. The obtained results show that the quails that received the feed additive "Nanocerium" with water according to the indicators of veterinary and sanitary examination are of good quality, which allows to use it in human food without restrictions.

Introduction. Domestic food production based on the regional market characteristics can expand the range of functional foods. The research objective was to develop a new technology for desserts based on soy and pumpkin. Study objects and methods. The research featured soybeans of the “Yurna” variety and pumpkin of the “Nadezhda” variety. Soaked soybeans were mixed with mashed pumpkin and drinking water. The mass was heated and kept at 100°C for 30 min with simultaneous grinding and extraction of soluble dry matter. The soy and pumpkin liquid fraction was separated by filtration. A 2.5% aqueous solution of ascorbic acid was added to the liquid fraction at 75–80°С to coagulate protein and other substances. The soy and pumpkin coagulate had a moisture content of 75.0 ± 1%. It was mixed with sea buckthorn syrup and homogenized. The finished product was called “Nadezhda+”. The “Nezhnyi” dessert consisted of gelling solution mixed with soy and pumpkin coagulate and sea buckthorn syrup, after which the mass was homogenized. Results and discussion. The expert assessment helped to identify the most significant indicators of the sensory evaluation of the desserts, namely taste and consistency. The sensory evaluation also made it possible to define the optimal homogenization time for the mix: 60 s for “Nadezhda+” and 90 s for “Nezhnyi”. The developed desserts contained protein (5.75 and 4.70 g/100 g), phosphatides (334 and 102 mg/100 g), β-carotene (2.86 and 1.62 mg/100 g), vitamin E (28.60 and 16.00 mg/100 g) and vitamin C (35.10 and 10.60 mg/100 g), respectively. Conclusion. The content of β-carotene and vitamin E exceeded 15 % of the daily intake in one portion (100 g) of the desserts, as well as vitamin C in “Nadezhda+”. According with State Standard R 52349-2005, the new desserts could be referred to functional foods.

Demineralized whey powder was added to test samples at the stage of processing forcemeat in the meat mixer cutter. The product met the requirements of regulatory documents for organoleptic, physical, and chemical properties and had good commercial properties. The samples had a pleasant taste, appearance, and color and were tender with a succulent consistency. The consistency of the product remained monolithic, while its succulence and tenderness increased. However, the addition of 15% demineralized whey powder to the forcemeat resulted in excessive softening of the consistency, the appearance of fat pockets, a noticeable decrease in the meat taste of the product, and the appearance of a slightly sour taste and smell of the finished product. The introduction of demineralized whey powder into the forcemeat resulted in an increase in the relative content of nitric oxide pigments and in a reduction of residual sodium nitrite in the cooked sausage.

In recent decades, there has been growing interest in the fortification of dairy products with antioxidants and phenolics derived from plant byproducts and herbs. The present study focused on the analysis of dairy products, including kefir, cream cheese, yogurt, and vegan yogurt, enhanced with aqueous extracts of plant byproducts (Citrus aurantium peel, Citrus limon peel and Rosa canina seed) and herbs (Sideritis spp., Hypericum perforatum, Origanum dictamnus, Mentha pulegium L., Melissa oficinallis, Mentha spicata L. and Lavandula angustifolia) to characterize their antioxidant content, phenolic profile, and organoleptic characteristics. Antioxidant and phenolic content were determined by Folin–Ciocalteu and ferric reducing antioxidant power (FRAP) assays and presented values up to 46.61 ± 7.22 mmol Fe2+/L and 82.97 ± 4.29 mg gallic acid (GAE)/g, respectively for the aqueous extracts, as well as up to 0.68 ± 0.06 mmol Fe2+/L and 2.82 ± 0.36 mg GAE/g for the fortified dairy products. The bioavailability of antioxidants and phenolics in fortified foods was determined after in vitro digestion and ranged between 4 and 68%. The phytochemical profile of the aqueous extracts was determined by mass spectrometry, and 162 phytochemicals were determined, from which 128 belong to the polyphenol family including flavonoids and phenolic acids. Furthermore, most of the identified compounds have been recorded to possess enhanced antioxidant capacity in correlation to the in vitro findings. Finally, organoleptic evaluation showed an overall acceptability around 3.0 ± 1.0 on a 5-point scale. In conclusion, the studied plants and herbal extracts can be used for the fortification of a variety of dairy products with potential positive effects on human health.

One of the promising areas of food industry development in Russia is production of drinks based on soy "milk" intended for both mass consumption and specialized nutrition. The primary task in creating new technologies for food production based on soybean is to improve consumer properties, primarily their taste characteristics. Therefore, the correct choice of soy raw materials included in the recipe taking into account the breed biological characteristics is one of the factors, which determine the consumer properties of the finished product. The analysis of the research results of biochemical composition and technological properties of soybean grain new varieties breeding in All-Russian Scientific Research Institute of Soybean – Topaz, Charodeyka, Statnaya and Koloritnaya – has been presented. The content of protein, fat, total carbohydrates, amino acid and fatty acid compounds in soybean grain has been determined; the organoleptic evaluation of soybean grain, soy "milk", soy chocolate drink has been carried out. The maximum content of protein (39.33 %) being part of the soybean grain is found in the Statnaya variety, fat (21.20 %) – in the Topaz variety. The results of the research have shown that varieties differ from each other in protein, fat and carbohydrate composition, the appearance, the amount of grain swelling and the yield of the intermediate product. Intervarietal differences in protein content in soybean grain amount to 3.52 %, fat – 3.60 %, total carbohydrates – 2.13 %, grain swelling value – 27.6 %, yield of soy "milk" – 61.0 g. It has been established that new soybean varieties – Topaz, Charodeyka, Statnaya and Koloritnaya, breeding in ARSRI of Soybean can be used in the production of a soy chocolate drink. However, for its preparation, it is preferable to use soybean varieties with higher rate of fat – Topaz and Charodeyka. Soy "milk" is perfectly combined with cocoa, the combination of these products allows to level the taste deficiencies of soy "milk" obtained from the grain varieties Statnaya and Koloritnaya.

At present, the use of products of vegetable processing in confectionery has become quite relevant. The purpose of this research was to determine the variety of pumpkin, rich in nutrients and vitamins, to develop a technology for the production of pumpkin puree. To study physical, chemical, organoleptic parameters and nutritional value of sugar biscuits with replacement of a part of flour with pumpkin puree in the formula. Local pumpkin varieties purchased at the market were used in the research: "Rossiyanka", "Candy" and "Olga". Of all three varieties, the "Candy" variety contained more biologically active substances and can be recommended as a β-Carotene and pectin enricher for sugar biscuits. Test samples of biscuits were prepared by adding pumpkin puree in the amount of 5 %, 10 %, and 15 % of the wheat flour. In all physical and chemical parameters, except the mass fraction of moisture in PP15 sample, the obtained biscuit samples did not exceed the values regulated in the state standard. The organoleptic evaluation proved that the biscuits with the pumpkin puree in the amount of 5 % of the flour mass were the most acceptable in their flavor characteristics and appearance for further use.

Shisha tobacco is a type of smoking tobacco product intended for smoking using a hookah and representing a mixture of cut or torn raw materials for the production of tobacco products with or without non-tobacco raw materials and other ingredients. The specificity of the consumption of this type of tobacco product is production of highly dispersed aerosol as a distillation product, the physiological strength of which is determined by the nicotine content in the hookah mixture. Systemic research of the "Tobacco for hookah" product, of its component composition and chemical composition of the aerosol produced has not been carried out. There are no standards for the content of toxic aerosol components for this product category. The selection of the component composition of the hookah mixture, taking into account the cost of the final product and its toxic load, is a modern technological method for modeling the ingredient composition, which is based on tobacco raw materials". Methods commonly used in tobacco industry and the following equipment was used to conduct the research: CERULEAN SM 405 linear smoking machine; Thermo Scientific Dionex UltiMate 3000 liquid chromatograph and TSQ Quantiva mass spectrometer using high performance LC-MS / MS liquid chromatography / mass spectrometry; Crystal 2000M Chromatograph; CO analyzer, Magix Shisha Since hookah. The article presents the results of studies to determine the content of nicotine and carbon monoxide in an aerosol produced by industrial and experimental tobacco samples for hookah, depending on the use of various tobacco raw materials and tobacco fines. As a result of the research, methods have been developed for collecting aerosol and determining the content of conditionally toxic compounds (acetaldehyde, formaldehyde, acrolein) in an aerosol produced by hookah mixtures, for an objective assessment of a tobacco product safety level.

The world’s beer market has never been more diverse. Most beers are produced in modern and technologically advanced breweries that use high quality raw materials, thus resulting in minor differences of physical–chemical properties between various beers (of the same style). However, consumers focus on constant quality and sensory properties of their chosen beer. Sensory evaluation is not an easy task and involves flexible methods for determination of differences and changes between beers. It is commonly used in breweries to provide constant quality of finished products, but also to ensure the quality of different raw materials (water, malt, hops) and to minimize the influence of the production process on final quality of beer.

The aim of the study is to formulate sports drinks using fruit juices and tender coconut water and to test their organoleptic acceptability. Sports drinks were developed using sweet lime juice (F1), lime juice (F2), pineapple juice (F3) and tender coconut water (F4) blended with honey, salt and water. The prepared sports drinks were calculated for their nutrient content and organoleptically evaluated using a 5 point hedonic scale. The energy content of F4 was the highest (68.3 Kcal/100 ml), followed by F1 (65.35 Kcal/100 ml) and F3 had the lowest value of 54.9 Kcal/100 ml. The iron content of F3 was the highest (1.2 mg %). The amount of sodium and potassium of F1 was high (237.1 and 245.78 mg %) and almost equal in quantity. The sodium content of F3 was highest (301.05 mg %) followed by F4 (289.6 mg %) and F2 (473.8 mg %). The potassium content of F3 was the least (47.38 mg %), while that of F2 and F4 was 140.19 mg % and 128.69 mg % respectively. The mean scores obtained for overall acceptability was 3.5±0.7, 3.1±0.7, 4.2±0.6 and 4.6±0.5 for F1, F2, F3, F4 respectively. F3 and F4 obtained a mean score of more than 4.0 for taste and overall acceptability. Results of ANOVA indicate no significant difference for colour, appearance and flavour (p≥0.05) between the four variants whereas it was significant for texture, taste and overall acceptability (p≤0.05). The formulated sports drinks contribute to the nutrient requirement of the athletes. On comparing the costs of all the formulated sports drinks, F4 (sports drink made from tender coconut water) was found to be more cost effective and had less food wastage. It may be concluded that sports drink prepared with tender coconut water (F4) being highly acceptable and cost effective can be recommended for athletes for optimal performance.

Abstract The organoleptic evaluation and proximate analysis of Clarias gariepinus and Cyprinus carpio were determined in fresh fish and when refrigerated at two different temperatures (-21 °C and 4 °C) for a period of six weeks. A panel of twelve trained judges evaluated the color (live), texture, softness and flavor of fish meat after two minutes’ steam cooking. Average score revealed a general decline in organoleptic properties such as color, texture, freshness, and taste of C. gariepinus and C. carpio stored at two temperatures compared to the fresh fish. Proximate analysis revealed a more decrease in crude protein and lipid contents and increase in ash content in C. gariepinus and C. carpio at the two storage temperatures compared to the fresh fish muscle. Moisture content decreased in the fish muscle samples of both the fish species stored at -21 °C but increased in the 4 °C stored samples. pH of fish was found to increase in the two stored temperatures. There were significant differences (P

The main parameters of fermentation of whey-malt wort with the use of different strains of lactose-fermentation yeast was investigated experimentally. According to the findings of investigation of fermentive activity for different types of lactose-fermentation microorganisms in whey-malt wort it was found that the most active spirituous fermentation for all parameters was in wort fermented by microorganisms Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95. High capacity for utilization of malt carbohydrates represented by easily metabolized carbohydrates of malt extract was determined. Also organoleptic analysis of fermented whey drinks derived from the renewed mixtures of dry whey and fermented malt and yeast Zygosaccharomyces lactis 868-K and Saccharomyces lactis 95 was carried out. It was found that the drink fermented with yeast Zygosaccharomyces lactis 868-K had intense refreshing flavor of rye bread with fruit tones. Intensity growth of aromatization for complex of sample with microorganisms Saccharomyces lactis 95, indicating high organoleptic indexes of the drink was observed.

Comprehensive system of sensory evaluation was developed to obtain information on the different varieties by determining asparagus quality parameters. 9 sensory characteristics were estimated to describe flavour differences. The tests were carried out in 4 varieties of white asparagus (Asparagus officinalis L.) grown on brown humus sand soil by etiolate method in ridge cultivation. The experiment was performed at the University of Debrecen in Debrecen-Pallag. To increase the Hungarian asparagus consumption, a classification of varieties regarding to asparagus flavour is necessary. In our experiment it could be stated that there are strict correlations (0.892) between the sweetness – total impression and between lacks of unpleasant aftertaste – total impression (0.870). The result of surveys can lead to higher popularity of the asparagus. These results are presented in order to recommend the varieties to producers for a successful marketing. The taste of asparagus is mostly influenced by variety, soil type and growing conditions. In our experiment, ‘Vitalim’ hybrid exceeded by several sensory parameters. This hybrid scored 788.38 over 900. The elder population showed more interest in asparagus consumption than younger ones. 50% of the participants are able to pay only 500-600 HUF/kg. It could be realized to ensure the proper growing place, hybrid and direct trade. Marketing and more information is necessary to increase the popularity of this vegetable among the younger generation.

Halitosis is an unpleasant or offensive odor emanating from the breath, which has its origin in approximately 90% in the oral cavity. Especially the dorsum of the tongue is being supposed to be the major place, where the halitosis comes up. This malodor arises from the microbial degradation of organic substrates, such as proteins, peptides, or glucose. The final odiferous products are volatile sulphur - containing compounds (VSC), but apart from these compounds, there are other substances, like diamines, short-chain fatty acids, phenyl containing compounds, etc., which make the halitosis. Nevertheless, decayed tooth, parodontitis or inflammation of the gums can also make unpleasant bad breath, as well as the very important non-oral etiologies of halitosis.There are three most important measurement methods of halitosis. The first is organoleptic measurement and the second is sulphide monitoring, which is a modern and easily used method. Gas chromatography is the preferable method if precise measurements of specific gases are required, but has the limitation that this method is very expensive and difficult.Undoubtedly, the basic management of bad breath is mechanically reducing the amount of micro - organisms in the oral cavity, especially from the dorsum of the tongue. We can also chemically reduce the amount of bacteria, or neutralize the odorous compounds of the breath, but these chemical ingredients of oral healthcare products seem most effective when applied in addition to instructions in the oral hygiene.

Fish Processing parameters with regards to organoleptic evaluation and cost benefit analysis were studied. The chorkor smoked fish has an attractive colour, good taste and is of good quality. Cost benefitanalysis showed that at all levels of operation, the chorkor is superior to the traditional smoking altar in terms of all indices of profitability. A major benefit of chorkor fish processing technology is in the area of environmental conservation due to the much lower fuel wood requirement. The chorkor is amendable to adaptation to gas fuel whereby a gas ring in the pit supplies the heat in place of wood.

The goal of this study was to get information about the use of domestic fryers, type of oil used for frying, kind of food fried in it, and number of frying until rejection of oil. To this aim, a preliminary survey was performed in 50 persons belonging to the Madrid University to know which kind of food and oils they used for frying. None of them used other oils for frying than olive or sunflower oils. Afterwards, another survey was performed between 250 university students, belonging to the Madrid University, in which homes the domestic fryer was used. Information was obtained about kind of oil used, food usually fried, and frying number when the oil used in successive frying was discarded. Most of them employed olive oil and used the same oil 11-20 times, and about the half of them fried only one type of food in the same oil. The most frequent food fried were potatoes, frozen pre-fried potatoes and fish. Fresh foods were preferentially fried in pans while the frozen pre-cooked ones were fried without any priority. Taking into account results of the second survey, 20 frying of frozen foods in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil were performed using domestic fryers. With the aim to analyse the effect of oil used on fried croquette palatability, identifying and punctuation triangular tests were used. The effect of the frying modality (with and without oil reposition) and type of oil used on croquette acceptability were also tested. Croquettes were well accepted obtaining an average score of 6.8 in a scale range from 1 to 10. The organoleptic quality of this food did not change with the number of frying. Nevertheless, the panel was able to identify croquettes fried in sunflower oil from the 6th frying. Croquettes fried in oils with a frequent replenishment obtain a higher organoleptic score than those fried without oil replenishment. Then it should be considered the convenience to perform frying with a frequent replenishment with unused oil.

El objetivo del presente trabajo fue evaluar sensorialmente el frijol común mejorado nutricionalmente (línea 38) y la variedad local (BAT 304) con productores y consumidores de dos comunidades de Holguín, Cuba. Se aplicó una encuesta exploratoria que determinó el alto consumo de los frijoles negros pequeños, y las recetas: arroz con frijoles y potaje. Se seleccionó una muestra de 80 personas y se aplicaron tres pruebas entre marzo y junio del 2008: discriminatoria triangular, aceptabilidad y preferencia. Se encontró que 50 personas discriminaron correctamente entre las dos variedades (P < 0,000001). No hubo diferencia significativa (P=0,9) en el porcentaje de participantes que clasificaron (en una escala de uno a cuatro) la consistencia del caldo, el sabor del potaje y la textura del grano entre las variedades; sin embargo, al calificar estas características con palabras, notaron una diferencia en consistencia y textura, mas no en el sabor del potaje elaborado con los dos tipos de frijol. Finalmente, siete evaluadores no indicaron una preferencia por el potaje elaborado con uno u otro tipo de frijol. De los 73 que sí expresaron una preferencia, no manifestaron diferencia estadísticamente importante (P=0,13). En conclusión, existió diferencia sensorial entre los frijoles, pero la preferencia fue similar, lo que sugiere una buena aceptación del consumidor por el frijol mejorado nutricionalmente.