Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
type: channel
language: en
publication name: Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
issn: 2312-3990
items: ON THE ISSUE OF SEPARATION OF GRAIN MIXTURES WITHOUT ENERGY EXPENDITURES FOR THE SEPARATION PROCESS
items: IMPROVEMENT OF THE LAYOUT OF THE DRIVE SCHEMES OF VIBRATION SEPARATORS
items: INNOVATIVE SOLUTIONS IN THE DEVELOPMENT OF PACKAGING FOR FOOD AND PROCESSING INDUSTRY PRODUCTS
items: IMPROVING THE DESIGN OF MEMBRANE EQUIPMENT FOR CONCENTRATING AND PURIFYING JUICES
items: APPLICATION OF PHYSICAL AND MATHEMATICAL METHODS AT THE EXAMINATION OF DRY BREAKFAST FOODS
items: IMPROVING THE RECIPE OF CHEESE MOUSSE WITH DIETARY FIBER AND THEIR INFLUENCE ON ORGANOLEPTIC PROPERTIES
items: TECHNOLOGY AND QUALITY OF SOUCES BASED ON COMPOSITIONAL MIXTURES
items: EFFICACY OF ALTERNATIVE FLOURS AS FUNCTIONAL STABILIZERS FOR PROTEIN-FAT EMULSIONS IN MEAT PÂTÉ
items: INNOVATIVE APPROACHES TO CREATING A HEAT-STABLE JELLY FILLING WITH PECTIN
items: SYNERGISTIC EFFECT OF EXTRUSION AND VEGETABLE ADDITIVES: A COMPARATIVE ANALYSIS OF VISCOSITY CHANGES IN WHEAT, CORN, AND BARLEY PASTES
items: DEVELOPMENT OF PASTA PRODUCTS WITH ENHANCED NUTRITIONAL VALUE
items: USE OF MODIFIED STARCHES IN THE TECHNOLOGY OF MILK AND CREAM SAUCES
items: TECHNOLOGICAL FOUNDATIONS FOR THE DEVELOPMENT OF FOOD PRODUCTS WITH A FOAMY STRUCTURE BASED ON CHICKPEA AQUAFABA
items: STUDY OF PARAMETERS OF THE SEPARATION PROCESS OF MILLET SEEDS ON A GRAVITY FRICTION SEPARATOR
items: ON THE ISSUE OF CLEANING AND SORTING OF DENT SEEDS
items: ON THE ISSUE OF SUBSTANTIATION OF THE METHOD FOR DETERMINING ROLLING FRICTION COEFFICIENTS AND THE DEVICE FOR ITS IMPLEMENTATION
items: TECHNICAL REVIEW AND INTELLECTUAL PROPERTY ASPECTS OF INNOVATIVE MEMBRANE TECHNOLOGIES IN JUICE PRODUCTION
items: OPTIMIZATION OF THE RECIPE COMPOSITION OF CUPCAKES ENRICHED WITH EXTRUDED SUNFLOWER SEED FLOUR (FESSK)
items: IMPROVEMENT OF METROLOGICAL SUPPORT FOR QUALITY MANAGEMENT OF INTESTINAL PRODUCTION PRODUCTS
items: USE OF BANANA PEEL IN FOOD PROCESSING: PROBLEMS OF INEDIBLE COMPONENTS EXTRACTION
items: TECHNOLOGICAL ASPECTS OF FORMATION OF QUALITY INDICATORS OF MUFFINS WITH HIGH CONTENT OF NUTRIENTS
items: TECHNOLOGY OF PROTEIN FISH CONCENTRATE PRODUCTION
items: TECHNOLOGICAL FEATURES OF COMPLEX FLOUR MIXTURES
items: STUDY OF QUALITY INDICATORS OF ENERGY BARS BASED ON DIETARY IRON SUPPLEMENT
items: MODERN TECHNOLOGIES, CHALLENGES AND PROSPECTS FOR CREATING ANALOGUES OF MEAT PRODUCTS
items: INNOVATIVE TYPES OF FERMENTED MILK CHEESE AND CHEESE PRODUCTS FOR HEALTHY NUTRITION
items: USE OF SOY FIBER AS A SOURCE OF DIETARY FIBER IN THE RECIPE OF EMULSION-TYPE SAUCES
items: RESEARCH THE QUALITY OF SHORTBREAD PRODUCTS WITH MEAL ADDITIVES DURING STORAGE
items: IMPROVEMENT OF THE GRAIN STORAGE PROCESS FOR SPRING TRITICALE
items: UPGRADED TECHNOLOGY AND TECHNICAL SOLUTIONS FOR THE PREPARATION OF HEALTHY CONFECTIONERY VIROBITS

ON THE ISSUE OF SEPARATION OF GRAIN MIXTURES WITHOUT ENERGY EXPENDITURES FOR THE SEPARATION PROCESS
type: item
description: The issues of cleaning grain mixtures from weed seeds and impurities that fall into a heap with the seeds of the main crop during harvesting are considered. The selection of features of grain mixture divisibility, methods and technical means is analyzed, taking into account the input parameters related to the raw materials being processed, as well as the design and operating parameters of grain cleaning machines. It is shown that the most effective separators are gravity separators, in which energy is not spent on the separation process. A method of gravitational separation of grain mixtures by friction under the action of gravity during the movement of particles along a cylindrical curvilinear surface is proposed. The movement of a material particle along the cylindrical surface of a gravity separator is considered. A calculation scheme of particle motion is given, and for various values of the friction coefficient, the dependences of the angular coordinate of the point of separation of the particle from the separator surface and, taking into account this order, the corresponding location of the distribution product receivers are obtained. Graphs of the dependence of the angles α and β on the friction coefficient of the mixture particles along the cylindrical friction surface are constructed. A schematic diagram of a gravity separator with a separating cylindrical friction surface is proposed.
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: separation
  topic: keywords
subject: grain
  topic: keywords
subject: mixture
  topic: keywords
subject: gravity separator
  topic: keywords
subject: impurities
  topic: keywords
creator: Oleksiy Bogomolov
creator: Valeriy Mykhailov
creator: Oleksandr Bogomolov
creator: Evgenii Boiko
creator: Vitaliy Oleksandrovich Panov
creator: Igor Bocharnikov
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 156
ending page: 166

IMPROVEMENT OF THE LAYOUT OF THE DRIVE SCHEMES OF VIBRATION SEPARATORS
type: item
description: The issues of improving the layout of the drives of the working body of seed cleaning machines are considered namely the layout of the two-shaft unbalanced vibration exciters of the directed action of the exciting force with an electric motor placed in the system of the oscillating part of the separator. It is shown that the proposed schemes for regulating the angle of oscillation of the working body of the separators are currently imperfect and in most separators are structurally complex. The paper proposes two layout schemes for the drive of the working body of seed cleaning machines with the placement of the electric motor on the end or side wall of the vibratory exciter depending on the layout of the working body of the seed cleaning machine itself. For both layout options dependencies are proposed with the help of which the scheme and shape of the layout of the drive sled are calculated which allows simplifying the procedure for adjusting the directionality of the oscillations of the working body of seed cleaning machines.
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: Seed cleaning machines
  topic: keywords
subject: separation
  topic: keywords
subject: drive
  topic: keywords
subject: layout
  topic: keywords
subject: vibratory exciter
  topic: keywords
creator: Oleksiy Bogomolov
creator: Valeriy Mykhailov
creator: Oleksiy Zavhorodniy
creator: Bohdan Lyashenko
creator: Oleksandr Bogomolov
creator: Evgenii Boiko
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 148
ending page: 156

INNOVATIVE SOLUTIONS IN THE DEVELOPMENT OF PACKAGING FOR FOOD AND PROCESSING INDUSTRY PRODUCTS
type: item
description: The article explores innovative approaches to the development of packaging for food and processing industry products in the context of modern environmental, technological and economic challenges. The current trends in the development of packaging materials are analyzed, in particular the introduction of biopolymers, active and intelligent packaging systems that are able not only to ensure product safety, but also to interact with it, responding to changes in the internal environment. The advantages of using biodegradable materials based on polylactide, starch and cellulose are considered, as well as problems associated with their mechanical stability and production cost. Particular attention is paid to the concepts of “smart packaging” and “active packaging”, which involve the use of sensory elements, freshness indicators, RFID technologies and nanomaterials. The paper provides a comparative characteristic of traditional and modern packaging materials, and also presents a scheme for introducing innovative solutions into packaging production, which takes into account the stages from material selection to environmental efficiency assessment. The importance of combining the functionality of packaging with the principles of sustainable development and circular economy is emphasized. The results obtained allow us to formulate recommendations for further improvement of packaging technologies for the food industry, aimed at reducing the negative impact on the environment, improving product quality and efficiency of logistics processes. The article has practical value for specialists, scientists and manufacturers working on the implementation of environmentally friendly innovations in the packaging industry.
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: пакувальна тара
  topic: keywords
subject: інноваційні рішення
  topic: keywords
subject: харчова промисловість
  topic: keywords
subject: переробна промисловість
  topic: keywords
subject: екологічна упаковка
  topic: keywords
subject: біорозкладна тара
  topic: keywords
subject: бар'єрні властивості
  topic: keywords
subject: стійкість
  topic: keywords
subject: дизайн упаковки
  topic: keywords
subject: зберігання продуктів
  topic: keywords
creator: Dmytro Dmytrevskyi
creator: Aleksey Zagorulko
creator: Ighor Lebedinec
creator: Dmytro Horielkov
creator: Vitalii Chervonyi
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 136
ending page: 148

IMPROVING THE DESIGN OF MEMBRANE EQUIPMENT FOR CONCENTRATING AND PURIFYING JUICES
type: item
description: The article considers the theoretical principles of improving the design of membrane equipment for concentrating and purifying juices. The current state of membrane technologies is analyzed, the main problems of the operation of the devices are identified, and a design concept with turbulizing inserts is proposed, aimed at increasing the efficiency of mass transfer, reducing membrane contamination, and improving the energy efficiency of the process.
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: membrane filtration
  topic: keywords
subject: fruit and berry juices
  topic: keywords
subject: ultrafiltration
  topic: keywords
subject: purification
  topic: keywords
subject: membrane selectivity
  topic: keywords
subject: product quality
  topic: keywords
subject: technological parameters
  topic: keywords
creator: Gregoriy Deynichenko
creator: Dmytro Dmytrevskyi
creator: Dmytro Honchar
creator: Oleksandr Piddubnyi
creator: Vladyslav Lavreniuk
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 126
ending page: 136

APPLICATION OF PHYSICAL AND MATHEMATICAL METHODS AT THE EXAMINATION OF DRY BREAKFAST FOODS
type: item
description: The object of the study is the breakfast cereals from different manufacturers. The aim of the article is to prove the possibility of using physical and mathematical methods for studying the dispersed composition of breakfast cereals during their commodity and customs examinations and expanding the possibilities of exporting these products based on assessing their quality.
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: dry breakfast foods
  topic: keywords
subject: commodity examination
  topic: keywords
subject: differential distribution functions of pores by radius
  topic: keywords
creator: Аліна Володимирівна Пак
creator: Андрій Олегович Пак
creator: Марина Сергіївна Софронова
creator: Дмитро Олександрович Торяник
creator: Богдан Геннадійович Халін
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 107
ending page: 125

IMPROVING THE RECIPE OF CHEESE MOUSSE WITH DIETARY FIBER AND THEIR INFLUENCE ON ORGANOLEPTIC PROPERTIES
type: item
description: The article presents the results of research of the formulation of ingredient composition for the dessert products production using cottage cheese mousse with added dietary fiber as an example. The relevance of this work is determined by the modern society's need for food products that combine high nutritional and biological value with attractive organoleptic characteristics. Among various directions of recipe improvement, particular importance is given to the use of natural functional ingredients, specifically plant-based dietary fibers, which positively affect the product structure, its stability, and nutritional value. Cottage cheese mousse was selected as the research object. It is characterized by a delicate texture and high biological value due to the content of complete milk proteins. Traditional cottage cheese mousse receipts have certain disadvantages which are structural instability during storage, risk of whey separation, and elevated fat content, which reduces their dietary appeal. For enhancing the technological and consumer properties, citrus fiber was incorporated into the receipt as a natural source of dietary fiber. Its main properties include high water and fat absorption ability, emulsifying ability, ability to stabilize consistency, and prevention of syneresis. The study demonstrated that the addition of citrus fiber in the amount of 0.5…1.2% of the mixture mass allows achieving an optimal balance between maintaining delicate and light texture and improving structural and mechanical properties. At this concentration, the mousse was characterized by homogeneous consistency, elasticity, and absence of moisture separation during storage. Increasing the fiber content above 1.5…2.0% resulted in undesirable changes: excessive thickness, reduced airiness, and the appearance of a floury mouthfeel, which negatively affected the organoleptic properties of the dessert. A model of the recipe composition of cheese mousse with the addition of citrus fiber was …
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: cottage cheese mousse
  topic: keywords
subject: citrus fiber
  topic: keywords
subject: dietary fiber
  topic: keywords
subject: structure
  topic: keywords
subject: texture
  topic: keywords
subject: organoleptic characteristics
  topic: keywords
creator: Illia Pavliuk
creator: Svitlana Omelchenko
creator: Natalia Fedak
creator: Olena Lisnichenko
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 93
ending page: 106

TECHNOLOGY AND QUALITY OF SOUCES BASED ON COMPOSITIONAL MIXTURES
type: item
description: The article presents a technology for sauces with incorporating a compositional mixtures. Comprehensive research using organoleptic, physicochemical methods have proven the possibility and feasibility of using a composition of dietary supplements (dry demineralized whey, soy protein-fat supplement, gum arabic, pectin) to increase nutritional value and improve the quality of sauces. The developed mixture of dry whey and soy flour was added to the recipe of the sauces instead of flour. The classic sauce recipe was used as the control sample. New sauces with dry whey and compositional mixtures were prepared. Dry whey and composite mixtures are characterized by a high protein content, which has certain functional properties and play a major role in the process of structuring of sauce emulsion. The possibility and expediency of using the composition of dry whey and compositional mixtures to improve the nutritional properties and quality of sauces have been' experimentally proven. An important indicator of the structural and mechanical characteristics of sauces is shear stress. The content of mineral substances in the developed sauces increased: potassium - 1.25–4.3 times, calcium - 3.3–6.4 times, magnesium - 1.7–2.7 times, phosphorus - 1.2–2.9 times, iron - 1.6–8.5 times compared to the control. Analysis of the vitamin composition of the developed sauces revealed an increase in the content of vitamins. When studying the storage periods of the developed sauces, the number of mesophilic aerobic and facultative anaerobic microorganisms after storage (t = 4°C, 24 h) is 1.86–2.07•102, which is 6–9% less compared to the control. No mold fungi and yeasts were detected in the control and experimental samples.
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: sauces
  topic: keywords
subject: dairy raw materials
  topic: keywords
subject: whey
  topic: keywords
subject: emulsion systems
  topic: keywords
subject: composite mixtures
  topic: keywords
creator: Mihailo Kravchenko
creator: Vitalii Mykhaylyk
creator: Inna Danyliuk
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 77
ending page: 93

EFFICACY OF ALTERNATIVE FLOURS AS FUNCTIONAL STABILIZERS FOR PROTEIN-FAT EMULSIONS IN MEAT PÂTÉ
type: item
description: This research is driven by modern food industry trends toward developing products with improved nutrient profiles and the rational utilization of secondary raw materials. Traditional meat pâté formulations are often high in fat, while the significant potential of collagen-rich materials, particularly pork skin, remains underutilized. A promising approach involves their use as protein-fat emulsions (PFEs) stabilized by alternative flours (oat, buckwheat, and pumpkin). This method aligns with circular economy principles and enriches the final product with functional ingredients. The objective was to scientifically validate and develop a technology for liver pâté, partially replacing fat with these PFEs, and to evaluate their quality characteristics. A control and three experimental samples were prepared. The experimental samples incorporated 15% emulsion (50% pork skin, 15% oil, 25% water, and 10% of the respective flour), replacing a portion of the raw fat and water. Samples were assessed using standard organoleptic, physicochemical (moisture, protein, fat, and ash content), and microbiological methods. The addition of PFEs did not impair organoleptic properties (taste, aroma, texture). Furthermore, protein and fat contents in the experimental samples showed no significant difference from the control. A significant moisture reduction (from 66.4 g to 62.2–63.2 g) was observed, indicating the high water-binding capacity of the plant-based stabilizers. The most substantial advantage was the product's mineral enrichment: the ash content in the test samples (2.65–2.85 g) was nearly double that of the control (1.45 g). All samples met microbiological safety requirements. Consequently, the study confirms the technological feasibility of using these developed PFEs, demonstrating a rational use of collagen-rich raw material and enhancing the nutritional value of pâté while maintaining high consumer appeal.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: meat products
  topic: keywords
subject: traditional liver pâté
  topic: keywords
subject: protein-fat emulsion
  topic: keywords
subject: collagen
  topic: keywords
subject: functional ingredients
  topic: keywords
subject: pumpkin flour
  topic: keywords
subject: quality characteristics
  topic: keywords
creator: Tetiana Holovko
creator: Maksym Zherebkin
creator: Iryna Kurmakova
creator: Oleksandr Chekh
creator: Olena Bondar
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 66
ending page: 76

INNOVATIVE APPROACHES TO CREATING A HEAT-STABLE JELLY FILLING WITH PECTIN
type: item
description: The article discusses innovative approaches to the development of thermally stable jelly filling based on low-esterified citrus pectin with the use of a complex food additive (CFA). The problem is driven by increasing demands for quality, safety, and nutritional value of flour-based confectionery products with jelly fillings. The main objectives are to enhance the thermal stability of the filling, stabilize its gel structure during baking and storage, and improve the organoleptic, physicochemical, and functional properties of the product. The study used model pectin systems with the addition of 0.1–0.2 % CFA and experimental samples of thermally stable jelly fillings. Evaluations included organoleptic characteristics, physicochemical properties, water-holding capacity, thermal stability, storage changes, as well as biological and energy value of the product. It was found that adding 0.15 % CFA promotes the formation of a stable three-dimensional gel structure, increases gel strength and thixotropy, enhances water-binding capacity, and reduces moisture loss during thermal processing and storage. The experimental samples exhibited improved organoleptic properties: transparent, homogeneous structure, stable color, and pleasant aroma. The optimal pectin content is 5 %, and the CFA concentration is 0.15 % of the total recipe mass. The formulation and technological scheme for producing thermally stable jelly filling were developed, and its biological, nutritional, and energy value were determined. The economic feasibility of implementing this filling in industrial production was demonstrated, ensuring increased stability, quality, and competitiveness of confectionery products.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: thermally stable jelly filling
  topic: keywords
subject: citrus pectin
  topic: keywords
subject: complex food additive
  topic: keywords
subject: gel structure
  topic: keywords
subject: water-holding capacity
  topic: keywords
subject: organoleptic properties
  topic: keywords
subject: confectionery products
  topic: keywords
creator: Liudmyla Karpenko
creator: Oleksiy Bogomolov
creator: Irina Tsikhanovska
creator: Oleksandr Aleksandrov
creator: Andriy Nikulin
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 40
ending page: 52

SYNERGISTIC EFFECT OF EXTRUSION AND VEGETABLE ADDITIVES: A COMPARATIVE ANALYSIS OF VISCOSITY CHANGES IN WHEAT, CORN, AND BARLEY PASTES
type: item
description: The modern food industry shows a growing demand for functional extruded products enriched with natural ingredients. However, the interactions within multi-component systems, such as grain-vegetable blends, during extrusion are complex and not fully understood. The purpose of this study was to conduct a comparative analysis of the effects of extrusion processing and the addition of carrot and beet on the rheological properties (kinematic viscosity) of pastes derived from wheat, corn, and barley, in order to identify these synergistic effects. Methods. Three types of grain (wheat, corn, barley) and their blends with fresh carrot or beet puree (5% w/w) were processed using a single-screw extruder under constant thermomechanical conditions. To evaluate the changes in starch properties, aqueous suspensions of the ground extrudates were prepared. The kinematic viscosity of the resulting filtrates was measured at a controlled temperature using a capillary viscometer and compared with the viscosity of pastes from native grains. Results. Extrusion processing significantly increased the kinematic viscosity of aqueous filtrates for all grain samples compared to their native counterparts, with the most pronounced effect observed for barley. The addition of vegetable components had a varied, grain-dependent effect. Carrot addition consistently caused a slight increase in viscosity for all cereals, which is attributed to the thickening effect of soluble pectins. In contrast, beet addition showed a complex behavior: it had a negligible effect on wheat paste viscosity, slightly increased it for corn, but caused a dramatic decrease for the barley-based extrudate. Conclusion. The study demonstrates that the impact of vegetable additives on the rheological properties of extruded products is highly dependent on the specific grain matrix. The results reveal a strong synergistic effect between the sucrose-rich beet and the unique polysaccharide system of barley. It is concluded that sucr…
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: extrusion
  topic: keywords
subject: starch
  topic: keywords
subject: destruction
  topic: keywords
subject: viscosity
  topic: keywords
subject: wheat
  topic: keywords
subject: corn
  topic: keywords
subject: barley
  topic: keywords
subject: vegetable additives
  topic: keywords
subject: carrot
  topic: keywords
subject: beet
  topic: keywords
creator: Iryna Fomina
creator: Tetiana Havrysh
creator: Kyrylo Malikov
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 53
ending page: 66

DEVELOPMENT OF PASTA PRODUCTS WITH ENHANCED NUTRITIONAL VALUE
type: item
description: The article presents the study results of the development of functional pasta products through the enrichment of receipts with flaxseed meal and rosehip powder. The relevance of this work is determined by the need to expand the range of healthy food products on the Ukrainian market and to address the problem of the low nutritional value of pasta made mainly from soft wheat. The purpose of the research is development and scientifically substantiation of optimal pasta receipt with increased content of biologically active substances. During the experiment, control and three experimental pasta samples were produced, with a total content of 10% plant additives but with different ratios of flaxseed meal and rosehip powder. The comprehensive analysis of the organoleptic and cooking properties of the obtained samples was conducted. It was established that the incorporation of these additives positively affected on the nutritional value of the product by enriching it with dietary fiber, protein, omega-3 fatty acids, and vitamin C. On the base of the research results, the optimal receipt contained 5% flaxseed meal and 5% rosehip powder. This sample demonstrated the best balance between organoleptic characteristics (pleasant taste with a slight sourness, uniform reddish tint), cooking properties (shape retention rate after cooking of 94.4%), and nutritional value. Laboratory analysis confirmes that the developed product contains 10.73% protein, 6.1% dietary fiber, and 32.5mg/100g of vitamin C, it allows its classification as a functional food product. The proposed technology is promising for implementation in food industry enterprises for import substitution purposes and to meet the growing consumer demand for healthy food.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: pasta products
  topic: keywords
subject: nutritional value
  topic: keywords
subject: flaxseed meal
  topic: keywords
subject: rosehip powder
  topic: keywords
subject: functional additives
  topic: keywords
subject: dietary fiber
  topic: keywords
subject: omega-3 fatty acids
  topic: keywords
subject: vitamin C
  topic: keywords
subject: antioxidants
  topic: keywords
creator: Maiia Artamonova
creator: Tetiana Havrysh
creator: Andrii Voronkin
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 29
ending page: 40

USE OF MODIFIED STARCHES IN THE TECHNOLOGY OF MILK AND CREAM SAUCES
type: item
description: Modern food industry is characterized by increased demand for sauce products with controlled rheological properties and stable consumer characteristics. Modified starches as functional ingredients open new opportunities for creating innovative milk and cream sauces, which determines the relevance of studying their technological potential. The aim of the work was to investigate the influence of modified starches on the formation of rheological properties and structural-mechanical characteristics of milk and cream sauces, and to determine optimal technological parameters for their production. Rheological methods were used to determine viscosity characteristics of starch dispersions, microscopic studies to evaluate the structure of starch granules under different technological processing regimes, as well as organoleptic analysis of textural properties of the obtained systems. It was established that modified starches are effective structure-forming agents for creating stable milk and cream sauces with controlled rheological properties. The non-Newtonian nature of starch dispersions was experimentally confirmed, with viscosity depending on shear rate and modified starch concentration. It was found that with increasing starch concentration, the system viscosity increases significantly, allowing regulation of sauce consistency according to technological requirements. The influence of technological factors on rheological characteristics of the systems was investigated. Prolonged thermal treatment leads to viscosity reduction, while the combination of thermal and mechanical effects decreases viscosity compared to control samples. Microscopic studies confirmed that applied technological regimes do not lead to destruction of starch granules. Thermal treatment increases the degree of granule hydration, while mechanical impact is accompanied by system aeration with preservation of structural integrity. The obtained starch dispersions are characterized by short creamy texture an…
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: modified starches
  topic: keywords
subject: milk and cream sauces
  topic: keywords
subject: emulsion
  topic: keywords
subject: rheological properties
  topic: keywords
subject: thermostability
  topic: keywords
subject: structure formation
  topic: keywords
creator: Aliona Dikhtyar
creator: Olga Hrynchenko
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 19
ending page: 28

TECHNOLOGICAL FOUNDATIONS FOR THE DEVELOPMENT OF FOOD PRODUCTS WITH A FOAMY STRUCTURE BASED ON CHICKPEA AQUAFABA
type: item
description: In recent years, plant-based proteins have garnered considerable attention from researchers and practitioners due to their lack of allergenicity, alignment with diverse consumer dietary preferences, and contributions to sustainability issues. The article characterizes the features of the foaming process in food systems and traditional foaming agents. The experience of scientists in utilizing plant-based proteins is analyzed, with their functional properties as foaming agents in food systems examined, emphasizing traditional sources (soy, peas, chickpeas, wheat) and alternative raw materials—aquafaba. Aquafaba, a viscous liquid obtained during the cooking of legumes, aligns with sustainability principles in its production and focuses the attention of theorists and practitioners owing to its ability to replicate the functional properties of egg whites. The influence of extraction, protein modification, and optimization of aquafaba’s foaming capacity depending on preparation conditions is considered. The overall chemical composition of chickpea aquafaba under typical hydrothermal processing parameters, which determines its surface-active properties, has been investigated. The dependence of foaming capacity and foam stability in food systems based on chickpea aquafaba on dry matter content, pH, and the presence of foam structure stabilizers has been studied. The feasibility and appropriateness of using chickpea aquafaba as an effective foaming agent in food products have been demonstrated. The obtained results enabled the development of a model technological scheme for producing food products with a foam structure based on chickpea aquafaba.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: foam structure
  topic: keywords
subject: plant-based proteins
  topic: keywords
subject: foaming capacity
  topic: keywords
subject: foam stability
  topic: keywords
subject: chickpea aquafaba
  topic: keywords
subject: technological factors
  topic: keywords
creator: Yevhen Lazurko
creator: Anna Radchenko
creator: Olha Hrynchenko
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-12-01
publication date: 2025-12-01
starting page: 6
ending page: 19

STUDY OF PARAMETERS OF THE SEPARATION PROCESS OF MILLET SEEDS ON A GRAVITY FRICTION SEPARATOR
type: item
description: The results of the analysis of the physical and mechanical properties of millet seeds and seeds of littering the heap after its collection are presented. It was found that most littering can be separated on seed cleaning machines, which are equipped with sieves with rectangular and round holes, but chickweed and mouseweed seeds can be separated only partially, so the results of the research are undoubtedly relevant. For cleaning the heap, general-purpose separators with pneumatic-sieve-trier working bodies are mainly used. Most littering and impurities that differ from millet seeds in size and aerodynamic properties are separated on such separators, but the seeds of difficult-to-separate weeds chickweed and mouseweed are close in size and aerodynamic properties to millet seeds. Therefore, it is impossible to separate them on these machines without significant costs of the main crop as waste. The purpose of the study is to determine the rational parameters of the process of separation of millet seeds on a gravitational friction separator using active planning of the experiment and conducting a graph-analytical analysis of the results obtained. Materials and methods of research. The article applies theoretical and computational-experimental methods based on the provisions of mathematical statistics, using the Compass 3D and MathCad program packages and the methodology for planning a multifactor experiment with conducting a graph-analytical analysis. Millet seeds of the 2023 harvest littered with weed seeds were taken as the material. To clean the millet heap from difficult-to-separate impurities, a simple design of a friction separator with a mixture feed perpendicularly inclined separating deck installed at an angle to the horizon by an inclined feeder. The results of experimental studies of the influence of the angles of inclination of the deck and feeder, as well as the material supply on the output of purified fractions of the friction separator of millet seeds, a…
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: millet seeds
  topic: keywords
subject: separation
  topic: keywords
subject: process
  topic: keywords
subject: friction separator
  topic: keywords
subject: rational parameters
  topic: keywords
creator: Oleksiy Bogomolov
creator: Valeriy Mykhailov
creator: Oleksandr Bogomolov
creator: Vitaliy Panov
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 192
ending page: 202

ON THE ISSUE OF CLEANING AND SORTING OF DENT SEEDS
type: item
description: The results of the study of the physical and mechanical characteristics and separation of dill seeds from weed seeds, the results of sorting dill seeds and determining the similarity of seeds of each fraction are presented, which indicates the relevance of this work. An analysis of recent studies and publications shows that dill is an annual, popular garden plant that is grown as a spice for the food industry. The purpose of the research is to substantiate the processes of cleaning dill seeds from weed seeds and sorting them by size characteristics. The article uses theoretical and computational-experimental methods using an electron microscope and the Compass-3D program. Dill seeds of the 2024 harvest, grown at the Institute of Vegetable and Melon Growing of the NAAS of Ukraine, were used for the research. It was established that a large number of weeds and mineral impurities get into dill seeds when they are harvested. The results of measuring the geometric dimensions of the width and length of dill seeds and weed plants are presented, which were carried out using image fixation with an electron microscope with subsequent transfer of images to the Compass program, in which seed size measurements were carried out. A micrometer was used to measure seed thickness. The work shows that special machines for cleaning dill seeds are not produced, but general-purpose grain cleaning machines are used, the most popular of which are sieve machines or separators with pneumatic-sieve-trier working bodies. Cleaning and sorting of dill seeds was carried out on laboratory sieves and checking for similarity of the obtained fractions, showed high efficiency of cleaning and sorting of dill seeds by size, as stated in the conclusions to the work.
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: dill seeds
  topic: keywords
subject: sizes
  topic: keywords
subject: weed seeds
  topic: keywords
subject: separation
  topic: keywords
subject: sorting
  topic: keywords
subject: germination
  topic: keywords
creator: Oleksiy Bogomolov
creator: Viktor Irklienko
creator: Igor Bocharnikov
creator: Oleksiy Igorovich Alferov
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 182
ending page: 191

ON THE ISSUE OF SUBSTANTIATION OF THE METHOD FOR DETERMINING ROLLING FRICTION COEFFICIENTS AND THE DEVICE FOR ITS IMPLEMENTATION
type: item
description: The paper considers the issue of substantiating the method for determining the coefficients of rolling friction and the device for its implementation. The methods for determining the coefficients of static, sliding and rolling friction are analyzed. The relevance of the paper lies in the fact that the methods for determining the coefficients of static friction are based either on determining the friction force using dynamometers and on this basis determining the coefficient of static friction, or on the use of inclined surfaces. The aim and objective of the research is to substantiate the method for determining the coefficients of rolling friction and the device for its implementation. The paper applies theoretical and computational-experimental methods based on the provisions of theoretical mechanics and methods of statistical processing of experimental data. Millet, rapeseed, pea and soybean seeds were used to study the angles and coefficients of friction. It is shown that the proposed devices for determining the coefficients of rolling friction of individual small particles, for example grains, are complex in design and are not produced by industry. It is shown that friction plays a significant role both in our lives and in many branches of technology. It is present in everyday actions, in the use of transport and other means of transportation, where friction is necessary to prevent slipping and ensure safety. It is noted that friction can also be negative, for example, in various mechanisms when the movement of bodies relative to each other is difficult, and sometimes the movement itself. The paper substantiates the method for determining the coefficients of rolling friction, in which the essence of the process of determining the rolling coefficient of a particle consists in fixing the angle of inclination of the inclined plane on which the particle is located, with its gradual increase until the beginning of the particle's movement, determining the tangent of t…
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: friction
  topic: keywords
subject: coefficient
  topic: keywords
subject: method
  topic: keywords
subject: rolling
  topic: keywords
subject: justification
  topic: keywords
subject: device
  topic: keywords
creator: Oleksiy Bogomolov
creator: Valeriy Mykhailov
creator: Oleksandr Bogomolov
creator: Evgenii Boiko
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 176
ending page: 182

TECHNICAL REVIEW AND INTELLECTUAL PROPERTY ASPECTS OF INNOVATIVE MEMBRANE TECHNOLOGIES IN JUICE PRODUCTION
type: item
description: This article presents an analytical and review study of membrane processes and equipment used for juice purification and concentration in the food industry. Special attention is given to technological innovations and the role of intellectual property in protecting membrane solutions. The paper highlights current trends, practical applications, and patent landscape relevant to membrane technologies in juice processing.
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: membrane technologies
  topic: keywords
subject: juice production
  topic: keywords
subject: intellectual property
  topic: keywords
subject: juice purification
  topic: keywords
subject: concentration
  topic: keywords
creator: Gregoriy Deynichenko
creator: Dmytro Dmytrevskyi
creator: Dmytro Honchar
creator: Oleksandr Piddubnyi
creator: Vladyslav Lavreniuk
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 166
ending page: 175

OPTIMIZATION OF THE RECIPE COMPOSITION OF CUPCAKES ENRICHED WITH EXTRUDED SUNFLOWER SEED FLOUR (FESSK)
type: item
description: The actual direction in the production of confectionery products from flour is the use of new types of raw materials to improve the quality and nutritional value of confectionery. The flour product is a cupcake that uses local raw materials helps reduce food waste and stability of the AGRO -FOOD ecosystem. Due to the chemical composition of the seeds of extruded sunflower, sunflower seeds are a unique raw materials ingredient containing polyunsaturated fatty acids and a complex of water and fat-soluble vitamins. It is shown that the introduction of flour from the extruded nucleus of sunflower seeds provides, along with increased nutritional value of the formation of the necessary physico-chemical and structural-rocological properties and allows you to attribute a new product to the category of functional. It is established that with a partial replacement of the PLVG by 5.0%; 10.0%; 15.0% FESSK the output of the finished product increases by 4.7%; 4.9%; 5.0% respectively. What can be explained by FESSK stabilizing and moisture capacity. It is established that a partial replacement of PBVG by 5.0 %; 10.0 %; 15.0 % FESSK improves texture and appearance (shape, surface, breaking) of cupcakes at the expense of water and fat-holding capacity of FESSK. The best organoleptic performance has products when replacing PBVG by 10.0 % beans, that is, when the BPVG ratio: FESSK = 90:10. The rational mass fraction of flour from the extruded nucleus of sunflower seeds was determined - 10.0% of the total weight of flour. This new food product has revealed the advantages of consumption compared to similar products that are already on the market.
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: cupcakes
  topic: keywords
subject: flour products
  topic: keywords
subject: flour from extruded sunflower seeds (FESSK)
  topic: keywords
subject: raw materials
  topic: keywords
subject: nutritional value
  topic: keywords
subject: recipe
  topic: keywords
subject: technology
  topic: keywords
subject: secondary products of the oil industry
  topic: keywords
subject: system of agro-food products
  topic: keywords
creator: Iryna Tsykhanovska
creator: Tetiana Lazarieva
creator: Anastasiia Gladkoskok
creator: Viktoria Yevlash
creator: Liudmylа Gazzavi-Rogozina
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 150
ending page: 165

IMPROVEMENT OF METROLOGICAL SUPPORT FOR QUALITY MANAGEMENT OF INTESTINAL PRODUCTION PRODUCTS
type: item
description: Окреслено визначальну роль метрологічного забезпечення в ефективності управління якістю продукції кишкових виробництв – натуральних оболонок. Наведено аналіз та узагальнення комплексу функціонально-технологічних, захисних властивостей, показників безпечності кишкових оболонок та методів їх визначення. Обґрунтовано необхідність розробки комплексу заходів, метрологічних та організаційно-технічних рекомендацій з метою всебічного контролювання характеристик кишкових оболонок та управління їх якістю.
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: metrological support
  topic: keywords
subject: quality management
  topic: keywords
subject: regulatory document
  topic: keywords
subject: testing method
  topic: keywords
subject: intestinal production products
  topic: keywords
subject: natural casings
  topic: keywords
subject: protective properties
  topic: keywords
creator: Valeriy Mykhailov
creator: Vyacheslav Оnyshchenko
creator: Andrey Pak
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 139
ending page: 150

USE OF BANANA PEEL IN FOOD PROCESSING: PROBLEMS OF INEDIBLE COMPONENTS EXTRACTION
type: item
description: The global production of bananas exceeds 150 million tons annually, generating substantial waste in the form of banana peels, which constitute 35–40% of the fruit’s mass. These peels, rich in dietary fiber (up to 50%), polyphenols, pectin, and minerals, represent a valuable resource for food technologies. However, their utilization is hindered by the presence of antinutritional compounds, such as oxalates (0.1-0.5% dry weight) and cyanides (<1 mg/kg), which pose health risks and affect product safety. This article addresses the urgent need to develop effective methods for removing these compounds to enable the safe incorporation of banana peels into food products, contributing to waste reduction and sustainable food production. The primary objective of this study is to evaluate chemical, thermal, enzymatic, and combined methods for extracting oxalates and cyanides from banana peels, assess their impact on bioactive compounds, and demonstrate practical applications in food formulations. Experimental procedures involved processing 1 kg of fresh Cavendish banana peels using: (1) chemical extraction with 0.1 M acetic acid and 0.5% NaHCO₃, (2) thermal treatment via blanching (100°C, 8 min) and drying (65°C), (3) enzymatic treatment with oxalate oxidase and cyanide hydratase, and (4) a combined blanching-enzymatic approach. Analytical methods included HPLC for oxalates and spectrophotometry for cyanides. Results showed that the combined method was the most effective, removing 85% of oxalates and 97% of cyanides while preserving 92% of polyphenols. Chemical and enzymatic methods achieved 60–78% oxalate reduction, while thermal treatment was more effective for cyanides (87%). Processed peels were incorporated into bread (10% peel powder), yogurt (0.5% pectin), and energy bars (15% peel powder), increasing fiber content by 20–25% and antioxidant activity by 15%, with acceptable sensory scores (4.3–4.5/5). The study concludes that banana peels can be safely utilized in food t…
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: banana peel
  topic: keywords
subject: food technology
  topic: keywords
subject: oxalates
  topic: keywords
subject: cyanides
  topic: keywords
subject: extraction methods
  topic: keywords
subject: functional foods
  topic: keywords
subject: sustainable production
  topic: keywords
creator: Olgа Mayak
creator: Oleksandr Kostochka
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 130
ending page: 138

TECHNOLOGICAL ASPECTS OF FORMATION OF QUALITY INDICATORS OF MUFFINS WITH HIGH CONTENT OF NUTRIENTS
type: item
description: The article presents the results of scientific research on the development of a muffin recipe using an innovative component – flour derived from the extruded kernel of sunflower seeds (BEYANS). The main objective of the study was to enhance the technological properties of the muffin production process by enriching the dough with valuable nutrients and improving its structural, mechanical, and sensory characteristics. The experimental data confirm that the incorporation of BEYANS in quantities ranging from 5% to 15% of the wheat flour mass leads to significant improvements in the physical and chemical properties of both the semi-finished dough and the final baked goods. It was observed that the use of BEYANS resulted in increased moisture retention, higher bulk mass, and improved product yield. Simultaneously, there was a noticeable reduction in density, alkalinity, and thermal processing losses. These effects are attributed to the functional composition of BEYANS, which includes a high protein content (38.73%) with a well-balanced amino acid profile, a significant proportion of soluble proteins (76.35%), and fat (4.87%) rich in unsaturated fatty acids. The additive also contains 22 essential elements (including macro-, micro-, and ultra-microelements), along with a complex of biologically active substances, such as fat- and water-soluble vitamins, and 19 amino acids (10 essential and 9 non-essential). Muffins containing BEYANS demonstrated superior organoleptic qualities, improved textural properties (lower crumbliness and compressibility), and enhanced freshness retention over 30 days of storage, compared to traditionally produced muffins. The enrichment with BEYANS contributed to a substantial increase in protein, ash, and fat contents, while reducing carbohydrate levels. Based on the results, the 10% substitution level of BEYANS for wheat flour was identified as optimal, providing a balance between technological feasibility and nutritional enhancement. The propos…
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: muffins
  topic: keywords
subject: BEANS
  topic: keywords
subject: food additive
  topic: keywords
subject: nutrients
  topic: keywords
subject: technology
  topic: keywords
subject: quality
  topic: keywords
subject: dough structure
  topic: keywords
subject: moisture-containing capacity
  topic: keywords
subject: organoleptic indices
  topic: keywords
creator: Liudmyla Karpenko
creator: Oleksiy Bogomolov
creator: Irina Tsikhanovska
creator: Oleg Litvin
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 117
ending page: 130

TECHNOLOGY OF PROTEIN FISH CONCENTRATE PRODUCTION
type: item
description: This article presents the results of research focused on developing a production technology for protein fish concentrate from Black Sea sand smelt (Atherina pontica), a widely available and nutritionally valuable small pelagic species in the Black Sea basin. The relevance of the study lies in addressing the need to enhance Ukraine’s food security by ensuring the rational and efficient utilization of domestic aquatic bioresources, particularly underutilized fish raw materials. The study involved an analysis of the physico-chemical composition of the raw material, including moisture, protein, and ash content, determined in accordance with national standards. A step-by-step technological scheme for producing fish concentrate is proposed, consisting of three subsystems: raw material preparation (defrosting, mechanical processing, gutting, washing, and mincing), drying (at 50, 70, and 100 °C), and final processing (grinding, sieving, pasteurization, and packaging). The drying kinetics were studied, and the influence of temperature regimes on moisture loss rate, residual protein content, and the sensory and technological qualities of the finished product was assessed. It was found that drying at 70 °C is optimal in terms of energy efficiency and preservation of protein functionality. The rehydration properties of the dried product were evaluated at different water temperatures. It was shown that concentrates dried at 50 and 70 °C exhibited higher water absorption coefficients than those dried at 100 °C, which is attributed to a lower degree of protein denaturation at lower drying temperatures. These findings highlight the potential of using Black Sea sand smelt as a high-protein ingredient in culinary and foodservice applications. Thus, the developed technology enables effective utilization of low-value fish raw materials, expands the range of protein-rich food products, reduces waste, and enhances the nutritional value of dishes based on natural protein components.
subject: ХАРЧОВА БЕЗПЕКА ТА ЕКСПЕРТИЗА ХАРЧОВИХ ПРОДУКТІВ
  topic: section
subject: Fish raw material
  topic: keywords
subject: Atherina pontica
  topic: keywords
subject: mince
  topic: keywords
subject: drying
  topic: keywords
subject: kinetics
  topic: keywords
creator: Mikhailo Kravchenko
creator: Inna Danyliuk
creator: Iryna Losheniuk
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 106
ending page: 116

TECHNOLOGICAL FEATURES OF COMPLEX FLOUR MIXTURES
type: item
description: This study investigates the technological properties of composite flour mixtures containing premium wheat flour, sprouted wheat grain flour, and carob powder in various ratios. The research focuses on analyzing the impact of these formulations on the rheological behavior of dough, including elasticity, dough development time, and degree of softening, in order to determine their suitability for different bakery and functional food applications. The experimental data revealed that increasing the proportion of sprouted wheat flour and carob powder significantly affects the physical characteristics of the dough. At lower substitution levels (80:10:10 and 70:15:15), the flour mixtures maintain acceptable dough development time (5.4–5.2 minutes) and sufficient elasticity, allowing their application in traditional baked goods such as bread, buns, puff pastry, and enriched cookies. As the proportion of functional components increases (60:20:20 and above), the dough becomes more fluid and less stable, making it unsuitable for products requiring a strong gluten structure. However, these mixtures are well-suited for the development of health-oriented and gluten-reduced products, including soft cookies, vegan brownies, fitness snacks, dry mixes, and children’s dietary products. Based on the results, the study provides practical recommendations for using specific flour mixture compositions in accordance with their technological behavior. The 80:10:10 and 70:15:15 formulations are optimal for conventional bakery products, while higher ratios of 60:20:20 and beyond are more appropriate for dry mixes, no-rise baked goods, and functional snack applications. This research highlights the potential of alternative plant-based ingredients to diversify and improve the nutritional profile of flour products, aligning with modern trends in health-conscious, vegan, and functional food production.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: gluten
  topic: keywords
subject: elasticity
  topic: keywords
subject: water absorption capacity
  topic: keywords
subject: rheology
  topic: keywords
subject: flour from sprouted wheat grains
  topic: keywords
subject: flour mixtures
  topic: keywords
subject: powder of carob
  topic: keywords
subject: dietary fibers
  topic: keywords
subject: wheat flour
  topic: keywords
subject: liquefaction
  topic: keywords
creator: Mikhailo Kravchenko
creator: Olha Romanovska
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 94
ending page: 105

STUDY OF QUALITY INDICATORS OF ENERGY BARS BASED ON DIETARY IRON SUPPLEMENT
type: item
description: The article highlights the relevance of using a dietary iron-containing supplement based on heme iron for the development of energy bars with anti-anemic properties. The objective, object, and subject of the study are defined. The results of research on the physicochemical and functional-technological properties of raw materials used for the production of energy bars with anti-anemic properties are presented. Rational concentrations of formulation components have been established, and a production technology for energy bars based on a dietary iron-containing supplement has been developed. The chemical composition of the developed energy bars was investigated. The obtained results indicate that the developed energy bars surpass control samples in the content of most nutrients. In particular, the iron content increases by 1.27–1.29 times, other micro- and macroelements by 1.52±0.75%, vitamins by 1.36±0.41%, proteins by 1.16–1.18 times, and ash content, indicating a balanced nutrient composition of the final product. Microbiological studies confirm that the experimental samples comply with regulatory standards during 75 days of storage. It has been proven that the optimal content of the dietary iron-containing supplement at a level of 3.0% of the formulation mixture ensures high nutritional value, stability of physicochemical properties, and compliance with sanitary and microbiological standards. The addition of 3.0% of the iron-containing supplement reduces the risk of microbial contamination due to its antibacterial properties.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: energy bars
  topic: keywords
subject: anti-anaemic properties
  topic: keywords
subject: dietary supplement
  topic: keywords
subject: physicochemical characteristics
  topic: keywords
subject: sensory analysis
  topic: keywords
subject: microbiological parameters
  topic: keywords
creator: Iryna Tsykhanovska
creator: Victoria Yevlash
creator: Tatyana Lazareva
creator: Anastasia Gladkoskok
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 76
ending page: 94

MODERN TECHNOLOGIES, CHALLENGES AND PROSPECTS FOR CREATING ANALOGUES OF MEAT PRODUCTS
type: item
description: The article presents the results of analytical research on the current state and features of technologies for the production of meat analogs. The relevance and advantages of such products, including environmental sustainability, ethics, potential safety, variability of ingredients and flavor profiles, are noted. It is determined that vegetable and cultured meat have potential, but also certain disadvantages and prospects for technology development. The key ingredients of meat product analogs and their functions in the technological system are characterized. It is determined that the key technological challenges in the production of meat analogues are the reproduction of the structure of native meat, its color, taste, aroma, and nutritional properties. The problematic elements for further research are identified, in particular, the existing gap between analogs and real meat in terms of texture, color, taste, aroma, and nutritional properties. It is noted that mixing and blending of various plant materials to obtain functional properties is currently an actual practice. In this case, the emphasis should be on functionality for use in meat analogs, rather than on classical functionality such as purity and solubility. Another direction is to explore new protein sources and structuring technologies. Studying the interaction of components is also crucial for the development of meat analog technologies. In terms of texture, an important area of research is the transformation of plant globular proteins into fibrillar structures, the use of dietary carbohydrates to increase the viscosity and pseudoplasticity of meat analogues, and the use of a fatty component of plant origin (solid, liquid oils or their blends) to form the structure. It is also important to take into account the amino acid profiles of different protein sources and incorporate a variety of protein sources, implement appropriate approaches to increase the nutritional value of meat analogues and reduce losses d…
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: analog
  topic: keywords
subject: meat products
  topic: keywords
subject: technology
  topic: keywords
subject: vegetable proteins
  topic: keywords
creator: Vladyslav Stasenko
creator: Natalia Hrynchenko
creator: Yancheva Maryna
creator: Vladislav Krylov
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 62
ending page: 76

INNOVATIVE TYPES OF FERMENTED MILK CHEESE AND CHEESE PRODUCTS FOR HEALTHY NUTRITION
type: item
description: Recieps of innovative types of fermented milk cheese and cottage cheese products for healthy food have been proposed, scientifically substantiated and developed. Herbal mixtures were used as an innovation in their production. The recipes of herbal mixtures consist of fruit and vegetable additives obtained by deep processing methods from traditional types of vegetable raw materials (pumpkin, carrot, sweet pepper, garlic, parsley root, celery root) in the form of cryopastes, as well as fruit and vegetable additives from other types of traditional raw materials (black currant, beet, apples, lemons) in the form of finely dispersed powders. Fruit and vegetable additives are distinguished by a high content of biologically active phytocomponents with health-promoting effects (natural coloring agents, aromatic substances, dietary fiber, etc.). The presence of these substances in the product eliminates the need to use traditional food additives (coloring, flavoring and structuring agents), which can negatively affect human health. It is shown that fruit and vegetable additives obtained by deep processing methods from traditional types of raw materials in the form of cryopastes and finely dispersed powders are sources of natural biologically active phytocomponents that contribute to strengthening the body's defenses. Recieps of frozen and powdered vegetable mixtures have been developed, which differ in the types and ratio of cryo- and powdered fruit and vegetable additives, respectively. The resulting mixtures are characterized by a high content of biologically active phytocomponents and do not contain synthetic food additives. The resulting mixtures are used in the development of innovative types of fermented milk cheese and cottage cheese products for healthy nutrition.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: innovative products
  topic: keywords
subject: healthy food
  topic: keywords
subject: fruit and vegetable additives
  topic: keywords
subject: phytocomponents
  topic: keywords
subject: deep processing methods
  topic: keywords
creator: Pogarskaya Viktoriya
creator: Olga Yurieva
creator: Aleksey Pogarskiy
creator: Halyna Seliutina
creator: Svitlana Loseva
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 47
ending page: 61

USE OF SOY FIBER AS A SOURCE OF DIETARY FIBER IN THE RECIPE OF EMULSION-TYPE SAUCES
type: item
description: With taking into acoount global nutrition trends and growing interest in healthy lifestyles, there is an increasing demand for products with reduced undesirable components but enhanced nutritional value. It is commonly believed that cold sauces are high in calories and not particularly beneficial due to their significant fat content. This research paper highlights the relevance of fiber use in developing a range of emulsion-type sauces. For the model system creation, corn oil is used in the amount of 37-39%, which provides the stability of cold sauces by preventing the separation of oil and water; egg powder 1.0-2.0%, which allows obtaining sauces with properties that preserve quality without separation for extended periods; skimmed milk powder 2.0-2.5% – for emulsion stability, texture improvement, flavor enhancement, and extending the cold sauce shelf life; white sugar 1-2% – as a flavor additive and preservative; drinking water 45-46%; and corn starch in the amount of 1-2%, which can make the sauce more stable and convenient to use while helping to stabilize the emulsion. The innovative aspect in cold sauce production technology is the use of fiber. Adding soy fiber to the recipe in the amount of 1.5-2.5% improves the sauce texture, provides homogeneity throughout its entire shelf life. This allows achieving the desired sauce consistency without use artificial stabilizers. Additionally, it is important that soy fiber contains ballast substances and residual soy protein, which are valuable from the perspective of biological benefits and healthy diet principles. The fiber, which it contains belongs to dietary fibers and can be used as an additive to enrich products with ballast substances. Protein residues, in turn, open prospects for developing various functional and technological approaches.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: soy fiber
  topic: keywords
subject: dietary fiber
  topic: keywords
subject: emulsion-type sauce
  topic: keywords
subject: emulsifying ability
  topic: keywords
subject: emulsion stability
  topic: keywords
subject: fat-forming ability
  topic: keywords
creator: Svitlana Omelchenko
creator: Oleh Kotliar
creator: Natalia Fedak
creator: Nina Chorna
creator: Pavlo Pyvovarov
creator: Olena Lisnichenko
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 30
ending page: 47

RESEARCH THE QUALITY OF SHORTBREAD PRODUCTS WITH MEAL ADDITIVES DURING STORAGE
type: item
description: The article presents a technology for shortcrust pastry products incorporating a composition of -walnut and sesame seed meals. Comprehensive research using organoleptic, physicochemical methods have proven the possibility and feasibility of using a composition of walnut meal and sesame seeds to improve the consumer properties and safety of shortbread cookies. In the developed shortcrust pastry products, the addition of meal led to an increase in proteins, fats, carbohydrates, namely fiber and minerals such as Calcium, Magnesium, Phosphorus, Iron. The composition of walnut meal and sesame meal was used in a ratio of 70:30, respectively. The developed mixture of meal was added to the recipe of the shortbread semi-finished product instead of flour in the amount of 20 %. The classic shortbread cookie recipe was used as the control sample. Shortbread cookies of the studied samples were baked at a temperature of 180-200°C for 10-12 min. The quality of shortbread cookies is assessed according to DSTU 3781:2014. A 5-point scale has been developedfor sensory evaluation of the quality of shortbread cookies. The possibility and expediency of using the composition of walnut meal and sesame meal to improve the nutritional properties and safety of shortbread cookies have been' experimentally proven. After 25 days, such products retained the taste and aroma almost unchanged, due to slower oxidative processes resulting from the increased content of vitamin E. The peroxide value of the tested sample of cookies during this period was 16.6% less than the control sample, which also indicates slower oxidation of fats. Microbiological studies showed that after 25 days of storage, the total viable count (MAFAnM) in the cookies with the meal composition did not exceed established safety standards.
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: shortbread cookies
  topic: keywords
subject: composition of walnut and sesame meal
  topic: keywords
subject: nutritional value
  topic: keywords
subject: storage
  topic: keywords
creator: Mihailo Kravchenko
creator: Vitalii Mykhaylyk
creator: Volodymyr Italliantsev
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 17
ending page: 29

IMPROVEMENT OF THE GRAIN STORAGE PROCESS FOR SPRING TRITICALE
type: item
description: Тriticale, a hybrid of wheat (Triticum) and rye (Secale), is a promising cereal crop due to its high adaptability to adverse growing conditions, resistance to diseases, and good nutritional properties. However, ensuring the preservation of its grain quality during long-term storage remains a significant challenge. Grain storage conditions, particularly temperature, play a crucial role in maintaining the physical, biochemical, and sanitary indicators of quality. This study aims to evaluate the effect of different temperature regimes – including regulated (+5 °C and –5 °C) and unregulated (ambient room temperature, +25 °C ) – on the primary quality indicators of spring triticale grain during storage over 16 months. The experimental research was conducted using grain samples of different spring triticale varieties: Aist Kharkivskyi, Lebid, Khlibodar, Oberih, Dar Khliba, and Sontsedar. The indicators analyzed included test weight (grain bulk density), thousand-kernel weight, germination energy, and contamination by microscopic fungi, particularly Fusarium, Alternaria, and Penicillium species. The results demonstrated that the regulated temperature regime of +5 °C provided the most favorable conditions for maintaining the quality of triticale grain. In this regime, test weight losses were minimal across most varieties, with changes not exceeding 1-2%, and thousand-kernel weight remained relatively stable. For example, in the Oberih variety, test weight decreased by only 8 g/L over 16 months, while in the Sontsedar variety, it remained almost unchanged. Similarly, germination energy was preserved at high levels – up to 86% in the Dar Khliba variety – indicating good physiological quality and high viability for seed use. Storage at –5 °C demonstrated mixed results. While this low temperature significantly suppressed fungal development – particularly Fusarium spp., which showed a decrease or minimal growth during storage – it also had varied effects on physical and physiolo…
subject: ІННОВАЦІЙНІ ТЕХНОЛОГІЇ ХАРЧОВИХ ВИРОБНИЦТВ
  topic: section
subject: spring triticale
  topic: keywords
subject: grain storage
  topic: keywords
subject: temperature regime
  topic: keywords
subject: grain test weight
  topic: keywords
subject: thousand grain weight
  topic: keywords
subject: germination energy
  topic: keywords
subject: fungal infections
  topic: keywords
creator: Tatyana Gavrish
creator: Natalia Borovikova
creator: Alina Prechysla
rights: Copyright (c) 2025 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2025-05-30
publication date: 2025-05-30
starting page: 6
ending page: 17

UPGRADED TECHNOLOGY AND TECHNICAL SOLUTIONS FOR THE PREPARATION OF HEALTHY CONFECTIONERY VIROBITS
type: item
description: The purpose of this study is to create a technology for the production of marmalade using a three-component vegetable and fruit paste, which includes pumpkin, apples and dogwood. The development of vegetable and fruit paste solves important tasks: ensuring the necessary structure of marmalade, achieving high organoleptic indicators without the use of artificial dyes and essences, enriching the chemical composition and giving the product functional properties. Due to the use of short-term low-temperature concentration and the optimal ratio of raw materials (pumpkin, apple, dogwood), the paste is characterized by a high content of functional components. The study of its composition showed the presence of dynamic viscosity ‒ 280 Pa∙s, non-starch polysaccharides ‒ 3.89±0.11 g, vitamin C ‒ 1.89±0.05 mg, β-carotene ‒ 21.13±0.60 mg. For an effective concentration process at a temperature of 55…65 °C, a viscosity interval of 5 to 35 Pa∙s has been determined. The improved marmalade production technology ensures higher quality of the finished product. The marmalade mass before gelatinization at a temperature of 80…82 °C has a viscosity that is 24% higher than the control sample. An improved vacuum evaporator with an increased heating surface has been proposed for the process of boiling the marmalade mass. Processing the marmalade mass allows reducing the specific heat consumption by 40% compared to the traditional evaporator (MZS-320). The finished marmalade has a rich ruby color, a lingering consistency, an increased content of pectin substances and vitamin C ‒ almost twice as much as in the control sample. The product is also enriched with vitamins A, C, E, β-carotene and contains a greater amount of macro- and microelements. According to the content of pectin substances, vitamin A, β-carotene and potassium, marmalade can be classified as a functional product, since the daily requirement for these substances exceeds 10%. The proposed technology can be successfully implement…
subject: ІНЖЕНЕРНО-ТЕХНІЧНЕ ЗАБЕЗПЕЧЕННЯ ТЕХНОЛОГІЙ ХАРЧОВОЇ ІНДУСТРІЇ
  topic: section
subject: confectionery
  topic: keywords
subject: marmalade
  topic: keywords
subject: vacuum evaporator
  topic: keywords
subject: functional ingredients
  topic: keywords
subject: quality improvement
  topic: keywords
creator: Aleksey Zagorulko
creator: Kateryna Kasabova
creator: Andrii Zahorulko
creator: Oleksander Cherevko
creator: Aleksey Gromov
rights: Copyright (c) 2026 Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE»
date: 2026-03-01
publication date: 2026-03-01
starting page: 164
ending page: 177