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Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.

3D-printing is an emerging technology advantageous in the use of alternative raw materials such as grain by-products. This study aimed to investigate dough rheology, printing quality and textural properties of 3D-printed snacks and breakfast cereals made with grain by-products. Four snack recipes consisted of oat flour, sunflower oil, salt, baking soda, glucose oxidase, water, and either of the following: 1) wheat bran and pea protein (mixture WS), 2) pumpkin seed cake (WPFS), 3) defatted flaxseed flour (WFFS), 4) amaranth bran and rice protein (AS). Two breakfast cereal recipes consisted of oat flour, rice protein, wheat bran, baking soda, glucose oxidase, water, and sugar (WSBC) or honey (WHBC). Different 3D shapes were extruded using the Createbot S3 printer and baked at 180°C for 18 min (snack) or 10 min (breakfast cereal). 3D-printing precision, shape accuracy and deformation were determined by digital image analysis. Amplitude and frequency sweep tests were performed on dough using the MCR 92 Oscillatory rheometer (Anton Paar, Austria). Cutting tests were performed on final products with the TA.HDplus texture analyser (Stable Micro Systems, UK). All properties determined were significantly dependent on the dough mixture. The most viscous mixture with the largest G' and G'' values was WS. Dough for snacks printed with higher precision (between 95 and 98%) and shape was deformed less during baking (between -12 and -48%) than dough for breakfast cereals (between 68 and 82% and 75 and 80%, respectively). Snacks shrank, while breakfast cereals spread during baking. With the exception of AS mixture, baked snacks were harder (from 1.68 to 2.84 g) than the breakfast cereals (from 0.63 to 0.78 g). Overall, the WPFS dough mixture was printed with the highest precision (98%) and showed the highest shape accuracy (98%) and the lowest deformation (12%). We can conclude that mixtures with grain by-products can be accurately 3D-printed in various shapes, but further modifications are required to avoid undesirable shape deformation in post-processing.

Wheat and amaranth bran can be used to enrich foods with dietary fibre ; however, they also contain fructans. Fructans and other fermentable oligosaccharides, disaccharides, monosaccharides, and polyols (FODMAPs) can trigger symptoms in individuals with irritable bowel syndrome and non-celiac wheat sensitivity. Fructose, when is present in excess to glucose, is also classified as FODMAP. Therefore, this study aimed to investigate the success of degrading fructans in amaranth bran (by-product of oil cold pressing) and wheat bran (by-product of milling) by fermentation with yeast, lactic acid bacteria or enzymatic treatment. Aqueous bran suspensions (15%) were incubated with Saccharomyces cerevisiae alone or in co-culture with the following: Kluyveromyces marxianus, Lactobacillus fermentum, Lactobacillus casei and Lactobacillus brevis (Lessafre LIVENDO LV1 starter) or inulinase at 37°C for 1h or 24h (2000 U/g, BIO-CAT). In addition, separate enzymatic treatment was carried out with inulinase at 0.1 % and invertase (1000 U/g, BIO-CAT) at 1 % of the weight of the bran. The content of fructans, fructose and glucose before and after treatments was analysed enzymatically using AOAC method 999.03 (with Fructan Assay Kit, Megazyme, Ireland) and AOAC method 985.09 (with D-Fructose/D-Glucose Assay Kit, Megazyme, Ireland). Untreated amaranth bran contained 0.96 ± 0.00 g/100 g d.w. of fructans and 0.13 ± 0.02 g/100 g d.w. of fructose, while wheat bran contained 2.64 ± 0.04 g/100 g d.w. of fructans and 0.14 ± 0.05 g/100 g d.w. of fructose. All treatments resulted in significantly (p

Синтезовано ряд циклічних сульфонових похідних з 3-сульфолену, які були протестовані на рістрегулюючу активність на проростках кукурудзи Zea mays. Показано, що збільшення індексу проростання, а також довжини кореня і стебла досягалось завдяки обробленню 3-сульфоленом, 3-аміно-4-морфолінотетрагідротіофен-1,1-діоксидом та цис-4-((2,4-дихлорфеніл)аміно)-3-гідрокситетрагідротіофен-1,1-діоксидом. A small series of cyclic sulfone derivatives were synthesized starting from readily available 3-sulfolene. All compounds were tested for plant growth regulatory activity on the maize seedlings Zea mays. Obtained results showed the greatest increase in vigor index, root and shoot length due to the treatment with the 3-sulfolene, 3-amino-4-morpholinotetrahydrothiophene 1,1-dioxide and cis-4-((2,4-dichlorophenyl)amino)-3-hydroxytetrahydrothiophene 1,1-dioxide.

The study has determined the influence of plasma-chemically activated water and its level of toxicity on test objects. It has been established that the reaction of biological objects is positive, which is reflected in their livelihood. The obtained research results show that the nature of the influence of water of different structures on the species composition of the selected test objects depends on the individual properties of each of them. The influence of plasma-chemically activated water on the functional properties of Riccia fluitans, Lémna mínor L., Paramecium сaudatum, Artemia salina and Cyprinus carpio has been investigated. The completed tests have helped supplement and substantiate the already existing idea about the properties of the plasma-chemically activated water and the possibilities of its use in the processing of raw materials and the manufacturing of finished products.In the course of the research, it was found that the Paramecium сaudatum survival was 87–89.5 %, with no toxic effects of the plasma-chemically activated water on these objects. The cultivation of Artemia salina in water that had been pre-treated by the proposed method showed that the number of viable organisms had increased by 60–70 % compared with the reference. The obtained results of studying the influence of the plasma-chemically activated water on the development of Riccia fluitans and Lémna mínor L. indicate that the activation of growth processes is 7–39 % higher than in the reference. It has been determined that the cultivation of Cyprinus carpio in the treated water contributes to increasing the survival rate as it improved the test objects by 13 % and 6 %, respectively, as to the reference. Using the method of gas-discharge diagnostics has shown that the treatment of water with nonthermal plasma for 30 minutes contributes to increasing its biopotential. Consequently, the obtained results indicate the expediency of using plasma-chemically activated water for the production of food and feed. The established positive changes support information on the safety of using plasma-chemically activated water as a component of the food chain and prove the practical value of a comprehensive approach to innovative methods of preparing raw materials., Исследовано влияние плазмохимически активированной воды на функциональное состояние Riccia fluitans, Lémna mínor L., Paramecium сaudatum, Artemia salina и Cyprinus carpio. Определено позитивное действие плазмохимически активированной воды на биологические объекты. Установлены основные показатели для каждого метода биотестирования. Полученные результаты дополняют сведения о безопасности использования плазмохимически активированной воды как компонента пищевой цепи, Досліджено вплив плазмохімічно активованої води на функціональний стан Riccia fluitans, Lémna mínor L., Paramecium сaudatum, Artemia salina і Cyprinus carpio. Визначено позитивну дію плазмохімічно активованої води на біологічні об’єкти. Встановлені основні показники для кожного методу біотестування. Отримані результати доповнюють відомості щодо безпечності використання плазмохімічно активованої води як компонента харчового ланцюга