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Creation of food products with a predictable biopotential and consumer properties is an important and promising direction for the development of the food industry in the world. In this regard, the wheat germ cake is not used efficiently, which is mainly due to the low stability of their quality during storage. The initiator of the oxidative processes of the cake is a highly active lipase. We proposed the use of fumaric acid as an antioxidant and conducted research to study the effect of this inhibitor on the oxidative processes in the product. When studying the effect of fumaric acid on lipase of wheat germ cake, in reaction mediums, containing the enzyme solution, were alternately added succinic acid, of various concentrations, then the substrate and then the reaction medium was incubated under optimal conditions, after which the residual lipase activity was determined. The results of the experiments showed that fumaric acid reduces the rate of the enzymatic reaction of lipase simbatically to concentration of the substrate. Research results indicate that fumaric acid inhibits lipase activity in a noncompetitive manner. Both the substrate and the inhibitor are in the reaction medium, they join the enzyme at the same time and do not compete for the same binding site. The Michaelis constant is a kinetic characteristic of the effectiveness of inhibiting the enzyme activity by inhibitor – the larger it is, the higher the efficiency of inhibition. In our case, the constant had a large value (43,5), which indicates that fumaric acid exerts a strong inhibitory effect on cake lipase of the noncompetitive type. The suppression of the activity of the initiator of undesirable processes during storage opens up wide possibilities for the use of wheat germ cake in food technology. It is a known fact that fumaric acid is widely used for prevention, auxiliary therapy and support for the functional activity of human organs and systems within the physiological framework. These properties of fumaric acid will not only significantly reduce the speed of the process of lipid peroxidation in the product, but also form additional parapharmaceutical properties of the cake. It has been established that fumaric acid intensely inhibits the activity of wheat germ cake lipase by a noncompetitive type, which determines its storage capacity. Research results show that fumaric acid can be considered a valuable high-tech additive that helps to restore the functioning of the organs and systems of the body and maintains the natural balance of its vital activity. The introduction of the stabilizer in the amount of 3-5% of the cake weight significantly reduces the activity of the enzyme, increases the valuable additive shelf life by 2 times and opens up wide opportunities for its use. [ABSTRACT FROM AUTHOR]

When fermenting dairy environments under conditions other than optimum, due to the formation of an exopolysaccharide capsule in lactic acid bacteria, resistance to aggressive external factors, such as acidity, temperature, and ultrasound, increases. The synthesis of exopolysaccharides contributes to the intensification of milk fermentation and an increase in the proportion of physically and chemically bound moisture. The purpose of the experiment was to study the activity of polysaccharide biosynthesis by a consortium of probiotic microorganisms (Str thermophilus, L. casei subsp. Rhamnosus, L. acidophilus, L. plantarum, L. fermentum, B. bifidum, B. longum, B. adolescentis) in the process of thermostating at 4-6 °C. The accumulation of polysaccharides in the system was investigated by changes in the content and ratio of various forms of bound moisture based on the control of the mass change of the test sample when heated in the temperature range of phase transformations of moisture in samples 303-573 K, at a heating rate of 5 K/min. Experimental thermogravimetric data allow a quantitative assessment of moisture fractions with various forms of bonds. The metabolism of the probiotic microorganism under study at 277-279 °C is confirmed by a decrease in pH from 4.63 to 4.50. The characteristics of the thermal effects of thermolysis of test samples thermostated at these temperatures for 1, 14, 24 days showed a decrease in enthalpy from 2.194 to 1.86 J/kg, an increase in the temperature of complete dehydration of the sample from 129 to 144 °C, and a reduction in the change in mass of the sample from 91.72 to 84.39%. As a result of heat exposure, the weight of the samples under study changed and amounted to 0 days - 5.12%, 14 days - 7.75%, 24 days - 11.88%. Heating of samples and removal of free moisture in cells of casein-polysaccharide gels occurs in the temperature range of 295-303 K. At a temperature of 303-349K, waterwater bonds are destroyed, the amount of moisture removed is 14.72%, 12.25 %, 11.37% in samples stored 0, 14 and 24 days, respectively. In the temperature range of 334-386 K, the corresponding removal of mechanically bound (adsorption) moisture, the mass fraction of moisture removed was 65.76%, 63.91%, 60.25% for the studied samples stored 0, 14 and 24 days, respectively. Analysis of the amounts of moisture removed in the temperature range of 371-417 K indicates an increase in the mass fraction of physico-chemically bound moisture for samples stored for 14 and 24 days. Comparison of the characteristics of these temperature ranges allows to state an increase in the proportion of chemically and mechanically bound moisture in the test samples during storage compared with the initial values, which confirms the presence of exopolysaccharides synthesis of probiotic microorganisms consortiums studied at a temperature of 4-6 °C. [ABSTRACT FROM AUTHOR]

The problem of balanced nutrition in modern society is most relevant and related to the need of finding various methods to solve it, in particular, the introduction of preventive action foods in the diet. It has a positive effect on the body certain functional systems: digestive, cardiovascular, nervous, etc. The products recommended to people suffering from endocrine diseases, such as diabetes and obesity are of particular importance. Products with a lowered glycemic index (GI) are recommended for diabetes. This index indicates the hyperglycemic potential of the product containing carbohydrates, and its ability to induce insulin production (the amount of which is proportional to the hyperglycemia value). The higher the product GI, the faster the sugar level in the blood rises after its consumption. The peculiarity of special nutrition for diabetics is the restriction of the easily assimilated carbohydrates and fats consumption. The same principles in nutrition should be followed by the healthy population, to minimize the possibility of this disease development. In this regard, it is advisable to expand the range of various foods characterized by a low glycemic index. The study of the glycemic index of cottage cheese based dishes with complete or partial substitution of sugar in them with natural supplements was carried out in the work. Stevioside and fructose were chosen. The replacement was made in accordance with the sweetness coefficients of each of them, so that the organoleptic characteristics of the products being developed were similar to the control samples. As a result of the studies, the optimal amounts and proportions of sugar substitutes introduced into the cottage cheese dishes were determined. The products received satisfied the consumer demand parameters. Studies of the glycemic index of the developed culinary products were determined by measuring the amount of fasting blood glucose in the blood, after consuming the developed products, control samples, glucose solution and then, every 30 minutes until the initial value is restored. Then the corresponding calculations were carried out. The decrease in the glycemic index of the developed products was found to be 19 - 26% compared to the cottage cheese dishes containing sugar. [ABSTRACT FROM AUTHOR]