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Information × Registration Number 0217U006171, 0114U006536 , R & D reports Title The search of innovative technological methods of saving of BAS during the development of new technologies of salad, frozen, fine-dispersed, homogenized products and additives for health-improving nutrition from herbal, milk raw materials, bee products, mushrooms for food industry, dining outlets and trade popup.stage_title Head Pogarskaya Victoria Vadimovna, Доктор технічних наук Registration Date 20-02-2017 Organization Kharkov State Academy of Food Technology and Management popup.description2 The work is devoted to the development of natural herbal additives and healthful products which are obtained with the use of such innovative technological methods as cryogenic "shock" freezing, steam-thermal treatment, fine-dispersed grinding. Their using allows to use biological potential of the raw materials more completely, extract hidden tied with biopolymers forms of BAS and obtain the additives and products, the quality of which by the content of biologically active substances is several times higher than the quality of domestic and foreign analogues. The work is realized in 3 ways: 1) the development of nanoextracts from natural spices with a high content in antioxidants, aromatic and detoxifying substances; 2) the development of dairy and herbal products for health-giving nutrition with the use of herbal additives made of natural spices in the form of nanoextracts and powders (whey beverages, melted cheese products, falafels, snacks, toppings, cheese desserts, etc.).; 3) the development of products for the health-giving nutrition with the use of carotene- and chlorophyll-containing vegetables (frozen vegetables and soups-puree, stew, mushroom pate, protein snacks, sauces), and vegetable salads. It is determined that the use of cryomechanical processing of raw materials before extraction can increase a number of extractive BAS 1,5...2 times and shorten the duration of extraction 4...5 times during the development of herbal additives in the form of nanoextracts. It is shown that extraction of bioactive substances is already over in 2 hours. Designed nano-beverages for health-giving nutrition based on whey with the use of two kinds of herbal additives, which are obtained using cryomechanical processing of raw materials: cryopasts from herbal raw materials, which are enrichers of BAR, natural thickeners and structure-formings simultaneously; and additives in the nanoextracts form from natural spices that give a healing effect to beverages. Designed melted cheese snacks and fillings obtained with the use of cryomechanodestruction processes (while freezing and fine-dispersed grinding) and nanoextracts and powders made of natural spices. It allows eliminating the need to use the salts-melters in their production and increase the shelf life of products 2 times without the use of synthetic preservatives and impurities. Developed frozen chlorophyll-containing vegetables (broccoli, Brussels) using as innovative technological method the cryogenic "shock" freezing with a high speed and in the lower (in comparison with conventional technologies) end temperature of the product. It allows obtaining the frozen vegetables, quality of which by the content of biologically active substances (chlorophyll a and b, carotenoids, etc.) is greater than the quality of the start fresh vegetables 2...2,5 times. Developed vegetable salads are obtained without using harmful for human health artificial additives (preservatives, dyes, flavor enhancers and others.) They have a prolonged shelf life, a content of carotenoids 1,5 times greater than in the start raw materials, and obtained by using as the innovation steam-thermal treatment of raw materials before marinating in order to inactivate the enzymes, increase the biological value, and using in the recipe marinade pouring herbal supplements in the form of water-alcohol extracts and powders from natural spices as an antioxidant, preservative, flavoring and enriching additives to prolong the storage of the end product, providing its original taste and flavor, and enrichment of biologically active substances of natural spices. It is published 11 articles connected with the topic of research (among them 5 articles in journals of the international scientific metric databases, including Scopus), 18 theses, 1 monography. Beside it 2 dissertations are made, 4 works of masters and 10 works of bachelors are defended. The results are incorporated into the teaching process of KhSUFT by expanding of SRWS topic during the writing of course and master's works, the scientific part of the diploma projects of specialists, the completion of SMCD of the disciplines which have professional orientation. Product Description popup.authors Балабай К.С. Барац К.С, Губін В.Є. Деркач Р.А. Какадій Ю.П. Котюк Т.В, Лосєва С.М. Максимова Н.П. Маціпура Т.С. Михайлець Ю.В. Павлюк Р.Ю. Погарський О.С. Стуконоженко Т.А. Шеремет К.О. Юр'єва О.О. popup.nrat_date 2020-04-02 Close