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Registration Number

0216U005589, 0114U000560 , R & D reports

Title

A Scientifically-innovative decision of problem of personification of feed is in Ukraine

Head

Ditrikh Iryna Viktorivna,

Registration Date

04-02-2016

Organization

Donetsk National University of Economics and Trade named after M. Tugan-Baranovsky

Description

The object of research is: products of personalized nutrition which are created with innovation technologies based on principles of nutrition science and combinatorics. Work purpose: research of a causal relationship in a chain "nutrition-health"; substantiation and elaboration of research and innovation solution of problem of personalized nutrition in Ukraine based on principles of nutrition science and combinatorics. Research methods and instrumentation: Sampling for researches was performed in accordance with normative-technical documentation. Organoleptic quality assessment of new types of personalized food products was done with descriptive method (qualitative) and profile analysis method (quantitative). Organoleptic characteristics were explored with 5-point scales with consideration of weighting factor. Mass fraction of cooking salt, fat, benzodioxolyl sodium were determined with standard methods on the research equipment of the laboratory of chairs of commodity research and expertise of food products and chemistry in Donetsk national university of economics and trade named after Michael Tugan-Baranovsky. Determination of carotene was done with the I. K. Muri's method. The content of vitamin C was determined with high-performance liquid chromatography method on the chromatograph "SHIMADZU LC-20AD". Mineral content was determined with flame photometry method on atomic absorption spectrophotometer Saturn-3 on analytical chemistry chair of Donetsk national university. Methodological base of research: the dialectical method of scientific cognition, methods of theoretical generalization, scientific induction and deduction, synthesis, abstraction, modeling, the methods of systemic, structural, historical, comparative, statistical and mathematical analysis, graphical method and others. Theoretical and practical results: - contemporary world and national markets of personalized food products were analyzed, main factors of its formation and development were determined; - assessment of nutrition as a factor of permanent human development was made; - the essence of contemporary approach to the elaboration of personalized food products and requirements to them was determined; - the prescription composition of combined food products with increased biological value and use of plant components, such as sour-milk product "Nadya", fruit-berry ice-cream "Moulay", fish preserves in orange sauce "Neptune", fish preserves in cherry sauce "Neptune cherry", herring preserves in mustard-honey sauce, aquatic semi-finished products "Mix", molded fish semi-finished frozen products "Fishballs with spinach"; with use of animals components - semi-finished frozen products "Fishballs with cuttlefish", fish sausages "For children" was determined; - program of strategic change and media-plan of promotion of personalized products to Ukrainian consumer market were developed; - non-traditional types of marketing communications of promotion of personalized products to Ukrainian consumer market were determined; - matrix of advertising strategies FCB (Foote Cone & Belding) for personalized products was developed; - place of strategy of promotion of personalized products in common company's strategy was determined; - factors of promotion of personalized products to Ukrainian consumer market were determined. The novelty of scientific results: The research let to substantiate theoretically and confirm experimentally the feasibility of use vegetative components for making new personalized products based on vegetative and animal raw. For the first time: - feasibility of use of untraditional vegetative components like Japanese quince, Saskatoon krupalija for making individualized compositions and optimization of food products content was confirmed; - feasibility of use of vegetable raw as an untraditional ingredient for creation of recipe of fruit and berry pastries (marmalade as an exemple) was determined and confirmed; - recipe of combined personalized products with increased biological value with use of vegetative components; - complex data characterizing quality of developed food products was obtain, their high organoleptiс characteristics and increased biological value were confirmed. The novelty of technical solutions were confirm with five declarative patents for a utility model: "Semi-finished frozen products "Fishballs with cuttlefish" (№87826 dated 25.02.2014), "Herring preserves in mustard-honey sauce" (№87824 dated 25.02.2014), "Fish semi-finished frozen products "Fishballs with spinach" (№87827 dated 25.02.2014), sour-milk product "Nadya" (№92153 dated 11.08.2014), "Fish sausages "For children" (№97150 dated 10.03.2015). The effectiveness of the implementation of the research work results: A pilot lot of personalized food products based on fish raw was produced (name of products: Semi-finished frozen products "Fishballs with cuttlefish"; Fish semi-finished frozen products "Fishballs with spinach"; Aquatic semi-finished frozen products based on vegetative raw "Mix"; Herring preserves in mustard-honey sauce; Fish preserves in orange sauce "Neptune"; Fish preserves in cherry sauce "Neptune cherry"; Fish sausages "For children") in production conditions of the company Ltd. "Makrom" (v. Lunatcharske, Berdyansk district, Zaporizhky region), what was confirmed with the production record. A pilot lot of combined personalized food products based on fish raw was realized Ltd. Popinantchenko M.U. city of Kryvy Rih, what was confirmed with the selling record. Within the research work were made new lecture courses on disciplines "Biotechnology of food products"; "Quality management and food safety"; "Commodity research aspects of marketing"; "Commodity research and hygiene of food additives"; "Identification of food products of world market"; "Commodity and expertise of functionality food products". Results of the research work are using for development of lecture courses on disciplines "Commodity (Food products)" (due topics: "Fish semi-finished and culinary products. Their new types, developed on food combinatorics principles"; "Dry milk products. Dry milk mixtures for baby food"); "Commodity of food raw" (due topic: "Untraditional vegetative components"); "General technology of food products" (due topic: "Modern state of technology of personalized food products"); "Commodity expertise of food products" (due topic: "Features of personalized food products expertise"); for development of laboratory works on disciplines "Sensory analysis" (topic of laboratory work "Use of profile method due the development of reсipes of personalized food products"); "Identification and coding of food products" (topic of laboratory work "Identification of new types of fish semi-cooked products with purposeful action"). Branch of research work results: Practical significance of the obtained results is: theoretical principles and experimental studies, conclusions and recommendations can be used in the production of food products with purposeful action on organism (with improved organoleptic properties and increased biological value). Production of personalized food products contributes to the extension of assortment of these products in human diet based on the individual needs of different consumers groups considering nutrition deformation. The interest in use of research work results confirmed with commercial contract "Monitoring of the market, use properties and quality of personalized products in Ukraine" on 12000.00 UAH, the customer is LLC "RTC Scilab" (Ukraine 50045, city of Kryvy Rih, Dnipropetrovsk obl., vul. Tolstoy, 67), the deadline 01.12.-31.12.15, the implementation of the results (guidelines) confirmed with implementation act.

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Бондарчук М.Є,
Бочарова Ю.Г.
Булгакова О.В.
Гончар О.М.
Гохберг Г.О.
Крюк Т.В.
Литвин Я.С.
Лукомський Ю.О.
Маловичко С.В.
Марченко Ю.І.
Чернега О.Б.