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Expanding the assortment of low-fat yogurt with natural structuring sweeteners and regulated quality indicators is an actual direction of scientific research. The purpose of the study is to study the patterns of influence of the products of enzymatic hydrolysis of corn starch with different dextrose equivalents on the rheological, physical and chemical characteristics of yogurt. Тhe functional and technological properties of starch products of different chemical composition were studied-maltodextrin MD-10, glucose syrup IG-42 and glucose-fructose syrup GFS-42. The possibility of completely replacing dry skimmed milk and sugar in the composition of yogurt with a fat content of 1% drinkable with an equivalent content of dry substances of maltodextrin MD-10 and glucose syrup IG-42, which ensure the formation of rheological characteristics inherent high-quality yogurt. Yogurt with sucrose, which inhibits the organization of macromolecular chains of milk proteins, has the lowest thixotropic ability, and yogurt with maltodextrin MD-10 and glucose syrup IG-42 has the highest. The predominance of higher sugars in the composition of MD-10 maltodextrin lengthens, and the increased content of monosaccharides in GFS-42 accelerates the duration of fermentation of milk mixtures in the technological process of production of yogurt with a fat content of 1.0%. Monosaccharides in the composition of GFS-42 significantly affect the activity of water and at the same time reduce the moisture-retaining capacity of the sour-milk yogurt curd. The degree of influence on the rheological characteristics and moisturebinding capacity of yogurt increases with a decrease in the dextrose equivalent of starch products in the following sequence: GFS-42 → IG42 → MD-10. So, it is the dextrose equivalent of starch products that is an objective criterion of their technological activity as part of yogurt. The results of the study will allow purposeful management of the process of forming low-fat yogurt quality indicators. [ABSTRACT FROM AUTHOR]

Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enriched with milk protein concentrates as a basis for the production of baked sour cream. The regularities of changes in the quality indicators of cream (10–20% fat), enriched with 1% of concentrate of whey proteins (94% total solids) and with 30% of liquid concentrate of hydrolyzed whey (40% total solids) under the influence of heat treatment at a temperature of 96±1 ⁰С for 15 to 120 minutes were determined. Due to the introduction of whey protein concentrate into the composition of cream, the protein content increases by 0.77%, and in samples with liquid hydrolyzed whey concentrate by 0.42%. Liquid hydrolyzed whey concentrate also increases the solid content in cream by 9.36–9.37% while simultaneously reducing the lactose content by 6.2–6.7 times, which is promising for the production of low-lactose sour cream. Whey protein concentrate more effectively reduces surface tension, exhibits a higher stabilizing and structuring ability, compared to liquid hydrolyzed whey concentrate. Instead, the concentrate of liquid hydrolyzed whey with a high content of monosaccharides activates the Maillard reaction with the formation of an intense cream color, gives the cream a pronounced sweet taste and baked aroma. Both concentrates significantly improve the sensory properties of cream, which makes it possible to recommend them for use in baked sour cream technology. Based on the results of a comprehensive analysis of the quality indicators of baked cream samples with a fat content of 10–20%, it was concluded that heat treatment of cream with liquid hydrolyzed whey concentrate and cream with whey protein concentrate should be carried for 15 minutes and 30 minutes, respectively, which will allow purposeful regulation of energy consumption in the technology of baked sour cream with increased protein content. [ABSTRACT FROM AUTHOR]

The research has proved the practical importance of using a biopolymer complex of thermostable animal proteins with functional and technological properties as a component of restructured ham-type products. It has been established that the water-holding and fat-holding capacity and the stabilising power of meat products significantly increase due to the introduction of the biopolymer complex developed by the authors, which contains sodium caseinate, buttermilk powder, and blood plasma Vepro 75 PSC. The experiments have confirmed that a protein-infat emulsion based on a biopolymer complex of thermostable animal proteins, a protein stabiliser obtained from turkey skin, and pork and turkey fats can be used as a component of restructured ham-type products from PSE pork and turkey meat. Thus, 5, 10, 15, and 20% of the proteinin-fat emulsion added to the formulations of restructured hams from lowfat pork and turkey meat increase the water-holding capacity of model meat systems by 7.49–9.05%, and their fat-holding capacity by 8.11–9.32%. Regular patterns have been established in how the stability of the functional and technological properties of the protein-infat emulsion changes throughout storage, depending on the nature and the content of a protein preparation (Vepro 75 PSC, sodium caseinate, buttermilk) and on the fat composition. It has been proved that the introduction of a protein-in-fat emulsion into the composition of hams allows obtaining products with improved and persistently high consumer properties. It has been confirmed that 0.35% of powdered sweet potato juice, in the presence of 0.025% of the starter culture of Staphylococcus carnosus, can be included in the composition of restructured ham-type products from PSE and turkey meat to colour them rosy-red, thus making it unnecessary to use sodium nitrite, a hazardous chemical. Sweet potato juice powder used in the presence of 0.025% of Staphylococcus carnosus has been found to reduce the residual amount of sodium nitrite to 3.10– 3.11 mg/100 g, because nitrate transforms into nitroso compounds more completely. The results of the study are of practical significance and will be helpful in expanding the range of restructured ham-type products of enhanced nutritional value. [ABSTRACT FROM AUTHOR]

The effect of casein on the quality of ice cream with different fat content was studied. According to functional and technological characteristics, micellar casein was selected for the enrichment of ice cream. Using mathematical modeling in the environment of the MathCad-15 package, the mass fraction of micellar casein in the composition of ice cream with a fat content of 0 to 15 % was optimized in order to obtain a high-quality product. At the first stage, the response surface methodology was used to optimize the response functions (overrun, melting resistance, organoleptic characteristics) for the varied fat and protein content. In the second stage, a comprehensive quality score of ice cream was used for modeling as a function of estimates of individual quality indicators, converted into scalable values using weights. The inverse relationship between the values of the optimal protein content and the fat content of ice cream was determined. To achieve the maximum technological effect, in the composition of ice cream with a fat content of 0-5 %, 6-10 % and 11-15 %, the need for micellar casein is 6-5 %, 4-3 % and 2.5-1 %, respectively. According to the results of calculating the percentage of energy value introduced by total protein (more than 20 %), it was concluded that ice cream with a fat content of 0-5 % with mass fractions of micellar casein of 6-5 % and total protein of 9.7-8.7 % can be attributed to the category of products with high protein content. Ice cream with a fat content of 10-15 % with mass fractions of casein micellar of 3-1 % and total protein of 6.7-4.7 % can be attributed to a product with high protein content. The results of the study allow expanding the range of protein-containing ice cream to meet the needs of consumers of different groups [ABSTRACT FROM AUTHOR]

One of the technological ways of improving the quality of frozen semi-finished chopped meat products is the use of proteinpolysaccharide mixtures in their composition. The mechanism of the cryoprotective action of these mixtures involves the formation of the amorphous structure of the product, decrease in the number of crystallisation centres, and reduction of water activity, which is especially important for long-stored meat products at sub-zero temperatures. For this purpose, a protein-polysaccharide composition has been developed. It consists of blood plasma proteins, sodium caseinate, and dietary fibres of flax and plantain (Plantago) in the ratio 1:1:2:2. The regularities of the effect of the selected composition on the physicochemical properties of model forcemeat systems have been established. It has been proved that this composition allows eliminating the disadvantages of low-functional meat raw materials in the semifinished meat products and counteracting the negative effects of their long-term storage in the frozen state. It has been found that 3% of the composite cryoprotectant mixture decreases the cryoscopic temperature of forcemeat systems by 2.09‒2.81°С, reduces the mass fraction of frozen moisture by 1.7% and the water activity index by 0.031‒0.067. The mathematical modelling and processing of the experimental data in the system of the mathematical package Mathcad 15 have allowed establishing that semi-finished chopped meat products with a mass fraction of the protein-polysaccharide composition contain up to 4% of frozen water when stored for up to 30 days at -10°С. Besides, the chemical makeup and functional and technological properties of model forcemeat systems containing different amounts of the proteinpolysaccharide composition have been studied to develop recommendations how to use it as a cryoprotectant. It has been proved that using 3% of the protein-polysaccharide composition is technologically practical, since it is an effective cryoprotectant of forcemeat systems during their low-temperature processing. The research results obtained allow purposefully forming and stabilising the required functional, technological, structural, mechanical, and sensory characteristics of the final product. [ABSTRACT FROM AUTHOR]

A unified approach to the management of measurements in optical digital measurement systems with 2D sensor is considered. The proposed approach is based on exhaustive use of information redundancy, that is, the use of coordinate information about the object distributed over the entire field of the image. The efficiency of the approach is demonstrated for the case of autocollimators. Results of simulation and experiment that confirm that the precision of devices may be increased through the use of a multi-element mark and coordinate information over the entire information field are presented. The basic problems that arise in the development and introduction of the approach are formulated. [ABSTRACT FROM AUTHOR]

Standardized modules are considered, such as the main propulsion system, space platform, and reusable spacecraft, that were developed within the scope of the Phobos-Grunt project. It is proposed that long-term interplanetary stations for fundamental space research should be created based on these modules. A description is given of the alleged scientific space projects for the medium term. [ABSTRACT FROM AUTHOR]

The article offers information on the investigations carried out into the surfacing materials with a ferritic or martensitic structure for determining the effect of tempering temperature on the hardness of the deposited metal. It focuses on the microstructure of the deposited metal after welding and after tempering. It mentions that the experimental results were used in the development of high-productivity electrodes in the ferritic structural group as well as the martensitic structural group.

Possible paths for the reaction of norbornenecarboxylic acids with model F-TEDA-BF4 were studied by the semiempirical PM3 method. The activation energies of the main transformations in the initial reagents and intermediates were determined. Conclusions were reached about the effect of their reaction mechanisms on the distribution of the products. [ABSTRACT FROM AUTHOR]