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Volume 7, Issue 1 2018 ISSN 2313–5891 (Online) ISSN 2304–974X (Print) Ukrainian Food Journal Volume 7, Issue 1 2018 Kyiv Kиїв 2018 Ukrainian Food Journal is an Ukrainian Food Journal – міжнародне international scientific journal that наукове періодичне видання для publishes innovative papers of the experts публікації результатів досліджень in the fields of food science, engineering фахівців у галузі харчової науки, техніки and technology, chemistry, economics and та технології, хімії, економіки і management. управління. The advantage of research results Перевага в публікації результатів publication available to young scientists. досліджень надається молодим вченим. Ukrainian Food Journal is abstracted and Ukrainian Food Journal індексується indexed by scientometric databases: наукометричними базами: Index Copernicus (2012) EBSCO (2013) Google Scholar (2013) UlrichsWeb (2013) Global Impact Factor (2014) CABI full text (2014) Online Library of University of Southern Denmark (2014) Directory of Research Journals Indexing (DRJI) (2014) Universal Impact Factor (2014) Directory of Open Access scholarly Resources (ROAD) (2014) European Reference Index for the Humanities and the Social Sciences (ERIH PLUS) (2014) Directory of Open Access Journals (DOAJ) (2015) InfoBase Index (2015) Chemical Abstracts Service Source Index (CASSI) (2016) Ukrainian Food Journal включено у перелік наукових фахових видань України з технічних наук, в якому можуть публікуватися результати дисертаційних робіт на здобуття наукових ступенів доктора і кандидата наук (Наказ Міністерства освіти і науки України № 1609 від 21.11.2013) Editorial office address: Адреса редакції: National University Національний університет of Food Technologies харчових технологій Volodymyrska str., 68 вул. Володимирська, 68 Ukraine, Kyiv 01601 Київ 01601 e-mail: [email protected] Scientific Council of the National Рекомендовано вченою радою University of Food Technologies Національного університету recommends the Journal for printing. харчових технологій. Minutes № 9, 29.03.2018 Протокол № 9 від 29.03.2018 р. © NUFT, 2018 © НУХТ, 2018 2 ─── Ukrainian Food Journal. 2018. Volume 7. Issue 1 ─── Ukrainian Food Journal publishes the original research articles, short communications, review papers, news and literature reviews. Topics: Food engineering Food nanotechnologies Food chemistry Food processes Food microbiology Economics and management Physical property of food Automation of food processes Food quality and safety Food packaging Periodicity of the journal – 4 isues per year. Studies must be novel, have a clear connection to food science, and be of general interest to the international scientific community. Ukrainian Food Journal is is abstracted and indexed by scientometric databases: Index Copernicus (2012) EBSCO (2013) Google Scholar (2013) UlrichsWeb (2013) Global Impact Factor (2014) Online Library of University of Southern Denmark (2014) CABI full text (2014) Directory of Research Journals Indexing (DRJI) (2014) Universal Impact Factor (2014) Directory of Open Access Scholarly Resources (ROAD) (2014) European Reference Index for the Humanities and the Social Sciences (ERIH PLUS) (2014) Directory of Open Access Journals (DOAJ) (2015) InfoBase Index (2015) Chemical Abstracts Service Source Index (CASSI) (2016) Reviewing a Manuscript for Publication. All scientific articles submitted for publication in “Ukrainian Food Journal” are double-blind reviewed by at least two academics appointed by the Editors' Board: one from the Editorial Board and one independent scientist. Copyright. Authors submitting articles for publication warrant that the work is not an infringement of any existing copyright and will indemnify the publisher against any breach of such warranty. For ease of dissemination and to ensure proper policing of use papers and contributions become the legal copyright of the publisher unless otherwise agreed. Academic ethics policy. The Editorial Board of "Ukrainian Food Journal" follows the rules on academic writing and academic ethics, according to the work by Miguel Roig (2003, 2006) "Avoiding plagiarism, self-plagiarism, and other questionable writing practices. A guide to ethical writing”. The Editorial Board suggests to potential contributors of the journal, reviewers and readers to dully follow this guidance in order to avoid misconceptions in academic writing. For a full guide for Autor please visit website at http://ufj.ho.ua ─── Ukrainian Food Journal. 2018. Volume 7. Issue 1 ─── 3 Ukrainian Food Journal International Editorial Board Editor-in-Chief: Valerii Mank, Dr., Prof., National University of Food Technologies, Ukraine Members of Editorial board: Lelieveld Huub, Dr., Global Harmonization Initiative Association, The Netherlands Mark Shamtsyan, Dr., As. Prof, St. Petersburg State Technological Institute, Russia Pascal Dupeux, Dr., University Claude Bernard Lion 1, France Popovici Cristina, Dr., As. Prof., Technical University of Moldova Semih Otles, Dr., Prof., Ege University, Turkey Sonia Amariei, Dr., Prof., University "Ştefan cel Mare" of Suceava, Romania Stefan Stefanov, Dr., Prof., University of Food Technologies, Bulgaria Tetiana Pyrog, Dr., Prof., National University of Food Technologies, Ukraine Tomasz Bernat, Dr., Prof., Szczecin University, Poland Valerii Myronchuk, Dr., Prof., National University for Food Technologies, Ukraine Viktor Stabnikov, Dr., As. Prof., National University for Food Technologies, Ukraine Virginija Jureniene, Dr., Prof., Vilnius University, Lithuania Vladimir Grudanov, Dr., Prof., Belarusian State Agrarian Technical University Volodymyr Ivanov, Dr., Prof., Iowa State University, USA Yordanka Stefanova, Dr., University of Plovdiv "Paisii Hilendarski", Bulgaria Yuliya Dzyazko, Dr., Prof., Institute of General and Inorganic Chemistry «Vernadskii» of National Academy of Sciences of Ukraine Yurii Bilan, Dr., As. Prof., Szczecin University, Poland Managing Editor: Oleksii Gubenia, Dr., As. Prof., National University of Food Technologies, Ukraine 4 ─── Ukrainian Food Journal. 2018. Volume 7. Issue 1 ─── Contents Food Technology................................................................................ 7 Lіubov Mazur, Sergii Gubsky, Antonella Dorohovych, Maksym Labazov Antioxidant properties of candy caramel with plant extracts……….. 7 Pelin Günç Ergönül, Tuba Göldeli Effects of different holding types and times on quality attributes of oil obtained from olives belonging to Akhisar Region, Turkey……………………………………………………………….. 22 Oksana Bass, Galyna Polischuk , Olena Goncharuk Influence of sweeteners on rheological and qualitative indicators of ice cream…………………………………………………………….. 41 Nataliia Bozhko, Vasyl Tischenko, Liudmyla Baidak, Vasyl Pasichnyi Evaluation of rosemary extract effectiveness in the technology of meat-containing sausages with duck meat…………………………... 54 Lidia Protsenko, Ruslan Rudyk, Tetiana Hryniuk, Aliona Vlasenko, Alona Protsenko, Svіtlana Litvynchuk , Olena Ovadenko Beer enrichment with biologically active hop compounds………….. 65 Valentyn Drozda, Ilona Bondarenko Technological features of biological protection of grain stocks against complex of phytophages of Lepidoptera (Pyralidae, Tineidae, Gelechiidae)………………………………………………. 79 Biotechnology and Micribiology…………………………..………. 96 Mykola Ivakhniuk, Andriy Voronenko, Tetyana Pirog Peculiarities of microbial exopolysaccharide ethapolan synthesis on mixed waste oils……………………………………………………... 96 ─── Ukrainian Food Journal. 2018. Volume 7. Issue 1 ─── 5 Processes and equipment…………………………………………... 105 Andrii Lyubeka, Yaroslav Kornienko, Olesandr Martynyuk Influence of mechanical disperator designer parameters on equality of distribution of solution……………………………………………. 105 Vitalii Rachok Influence of working elements of various configurations on the process of yeast dough kneading……………………………………. 119 Vаdym Pazyuk, Zhanna Petrova, Oleksandr Chepeliuk Determination of rational modes of pumpkin seeds drying…………. 135 Abstracts……………………………………………………………. 151 Instructions for authors…………………………………………………... 160 6 ─── Ukrainian Food Journal. 2018. Volume 7. Issue 1 ─── ─── Food Technology─── Antioxidant properties of candy caramel with plant extracts Lіubov Mazur1, Sergii Gubsky2, Antonella Dorohovych1, Maksym Labazov2 1 - National University of Food Technologies, Kyiv, Ukraine 2 - Kharkiv State University of Food Technology and Trade, Kharkiv, Ukraine Abstract Keywords: Introduction. An investigation of the antioxidant properties of the candy caramel samples based on the sugar Caramel replacers of maltitol and isomaltol, enriched with ascorbic Antioxidant acid and biologically active substances of water extracts of Polyphenolic dried leaves of Menthae Piperitae and flowers of Matricariae Ascorbic acid chamomilla L. was carried out. Coulometry Materials and methods. The total antioxidant capacity (TAC) and total content of polyphenolic compounds (TPC) of candy caramel samples were determined by galvanostatic coulometric titration with electrogenated bromine and by spectrophotometry using the Folin-Ciocalteu reagent. The results were expressed as milligrams of gallic (GAE) or Article history: ascorbic (AAE) acids per gram of the sample (SW). The amount of ascorbic acid in the final product was determined Received 21.01.2018 by galvanostatic coulometry with electrogenerated iodine. Received in revised form 27.02.2018 Results and discussion. The total antioxidant capacity of Accepted 29.03.2018 the aqueous extracts of of Menthae piperitae and flowers of Matricariae chamomilla L. was 40.0 and 23.3 mg of GAE / g SW, respectively,
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