THE SECOND NORTH AND EAST EUROPEAN CONGRESS ON FOOD

May 26-29, 2013

Organizend by:

and

National University

of Food Technologies

Association «Higher Educational Institutions and

Enterprises of Food Industry UkrUFoST»

BOOK OF ABSTRACTS

In cooperation with:

NUFT, Kyiv, Ukraine

Congress NEEFood – 2013 Ⅰ Book of Abstracts

2 UDC 664

УДК 664

The Second North and East European Congress on Food (NEEFood-2013): Book of Abstracts. — 26-29 May 2013. — K.: NUFT, 2013. — 267 p. ISBN 978-966-612-141-0 Collection of abstracts by leading scientists, specialists and young researchers in the field of food science, technology, chemistry, economics and management presented to the Congress The сongress addressed the following topics: Food expertise and safety Novel Systems for Food Chain Natural Bioactive Compounds, Functional and Traditional Food Products Global challenges and competitiveness Recommended for teaching staff, engineering and technological personnel, managers of food industry Published in authors’ edition

Другий північно- та східно-європейський конгрес з харчової науки (NEEFood-2013): Збірник тез доповідей. — 26-29 травня 2013 р. — К.: НУХТ, 2013. — 267 с. ISBN 978-966-612-141-0 Видання містить тези доповідей провідних вчених, спеціалістів та молодих науковців у галузі харчової науки, техніки, технології, хімії та економіки і управління - учасників Другого північно- та східно-європейського конгресу з харчової науки (NEEFood-2013). Проблематика конгресу: Експертиза та безпека харчових продуктів і виробництв Новітні системи в харчовому ланцюзі Натуральні біоактивні сполуки, функціональні та традиційні харчові продукти Глобальні виклики та конкурентоспроможність Для викладачів, наукових працівників, інже-нерно-технічного складу та керівників підпри-ємств харчової промисловості Видано в авторській редакції

Recommended by the Academic Council of National University of Food Technologies Minutes № 9, 24.04.2013 ISBN 978-966-612-141-0 UDK 664

Рекомендовано Вченою радою Національного університету харчових технологій Протокол № 9 від 24.04.2013 р. ISBN 978-966-612-141-0 УДК 664

© NUFT, 2013 © НУХТ, 2013

Congress NEEFood – 2013 Ⅰ Book of Abstracts

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POSTER PRESENTATIONS

Section FOOD EXPERTISE AND SAFETY

Levandovsky L., Oliynichuk A., Chalova T. DIRECTIONS OF ECOLOGICAL SAFETY INCREASING OF ALCOHOL BIOTECHNOLOGY…….… 109 Bessarab A., Shutyuk V. THE FORMATION OF CARCINOGENIC COMPOUNDS IN PRODUCTION OF FOODSTUFFS.…… 109 Nychyk O., Salavor O. YELLOW SUGARS FROM BEETS AND ENVIRONMENTAL SAFETY…………………………….….... 110 Shylofost T., Semenova O., Bublienko N., Smirnova J. BIOCHEMICAL PURIFICATION OF WASTEWATER OIL PROCESSING PRODUCTS………...……. 110 Lupyna T., Gregirchak N. MINIMAL BACTERICIDAL CONCENTRATIONS OF DISINFECTANTS BASED ON SALTS OF POLYHEXAMETHYLENEGUANIDINE………………………………………………………….……… 111 Rushai O., Gregirchak N. YEAST SURVIVING IN WHEAT BREAD……………………………………………………………….…… 111 Ischenko V., Polumbryk O., Panchuk T. DEVELOPING METHODOLOGY FOR ATOMIC ABSORPTION DETERMINATION OF METALLIC ELEMENTS IN NATURAL WATER…………………………………………………………….. 112 Goots V., Koval O. MATHEMATICAL MODELING OF FOOD QUALITY…………………………………………….………… 112 Koval O., Goots V. FOOD PRODUCTS ASSESSMENT OF QUALITY………………………………………………….……... 113 Koval O., Reznikov S. DEFINING THE TERM OF LIFE OF FOOD PRODUCTS…………………………………………….…… 113 Bovkun A., Naumenko O. THE INFLUENCE OF BACTERIOPHAGE CONTAMINATION ON QUALITY OF DAIRY PRODUCTS………………………………………………………………………………………………..……. 114 Saliuk A., Kotinskiy A., Zhadan S. ACIDOGENIC TRASFORMATION OF FOOD-PROCESSING WASTES FOR BIOPLASTIC PRODUCTION…………………………………………………………………………………………….……. 114 Arsenieva L., Zolotoverh K., Antoniuk M. SUBSTANTIATION OF THE FEASIBILITY OF USING DRY STARTER CULTURES VIVO PRODUCTION OF DAIRY PRODUCTS WITH PROBIOTIC PROPERTIES IN PUBLIC CATERING ESTABLISHMENTS……………………………………………………………………………… 115 Arkhipova G., Kvasha O., Keller A. VALUE OF GLUTEN - FREE DIET FOR THE TREATMENT OF CELIAC DISEASE WITH CHILDREN……………………………………………………………………………………………….……... 115 Vorontsov O. APPLICABILITY OF ANAEROBIC FERMENTATION FOR FOOD PROCESSING WASTEWATER TREATMENT IN UKRAINE……………………………………………………………….. 116 Meletev A., Deriy E., Litvynchuk S., Nosenko V. THE RESEARCH OF METHODS OF THE ANALYSIS OF SUGARS IN THE PRODUCTION OF BEER…………………………………………………………………………………………………..……. 116 Litvynchuk S., Nosenko V., Meletev A., Hutsalo I. A NEW METHOD OF ANALYSIS OF GRANULATED HOPS ………………………………………….… 117 Semenova O., Bublienko N., Smirnova J., Tkachenko T. INNOVATIVE WASTEWATER DAIRY………………………………………………………………….…… 117 Slobodyan O., Zaets V., Neshchadim L. WARNING OF ORIGIN OF FIRE IS ON THE ENTERPRISES OF FOOD INDUSTRY …………….…. 118 Kovalenko S. ENSURING FIRE SAFETY………………………………………………………………………………….… 118 Sydorchenko O., Zakharchenko T. THE ORGANIZATION OF MEDICAL AND PREVENTIVE NUTRITION IS ONE OF THE WAYS TO PROTECT THE LIVES AND HEALTH OF WORKERS……………………………………….. 119 Gavva O., Tokarchuk S. DEVELOPMENT OF SMART-PACKING SYSTEM WITH ACTIVE OXYGEN UPTAKE…………..….... 119

Congress NEEFood – 2013 Ⅰ Book of Abstracts

13 Stabnikov V. PRODUCTION OF BIOCEMENT FROM FOOD-BIOCEMENT FROM FOOD-PROCESSING WASTES…………………………………………………………………………………………………………. 120 Stabnikov V. PRODUCTION OF SELENIUM-ENRICHED YEASTS FROM FOOD-PROCESSING WASTES…………………………………………………………………………………………………………. 120 Gusyatynskaya N., Teterina S. EVALUATION OF THE EFFICIENCY OF MODERN DISINFECTANTS FOR SUGAR PRODUCTION……………………….……………………………………………………………………......... 121 Stepanets L., Dzygar O., Chalova T. DISPOSAL WASTE OF AMINO ACIDS PRODUCTION………………………………………………….... 121 Chayka Y., Arkhipova G., Shelakov A. MANAGEMENT STRATEGY OF THE ECONOMIC SYSTEM OF FOOD INDUSTRY ENTERPRISES……………………………………………………………………………………………….… 122 Bugera I., Kihel N. LACTIC ACID BACTERIA AND THEIR ROLE IN THE PRODUCTION OF FERMENTED FRUIT……. 122 Shpachuk L., Kazaryan D., Arsenieva L. GLUCOSE-FRUCTOSE SYRUPS AS A SUGAR ALTERNATIVE IN CONDENSED MILK PRODUCTION………………………………………………………………………………………….………. 123 Radzievska I., Melnyk O. KINETICS OF OXIDATION OF FATTY FOODS AS THE MAIN INDICATOR OF THEIR QUALITY..... 123 Artyuh T., Archipov V. CATEGORY OF VALUE AND USEFULNESS IN FOOD COMMODITY………………………………... 124 Khyzhnyak O., Philipchenko I. RESEARCH OF CHARACTERISTICS OF SAFETY OF POTATO FROM DIFFERENT REGIONS OF UKRAINE………………………………………………………………………………..……... 124 Lugovska O., Sydor V. PROBLEMS OF STABILITY INULIN AND OLIHOFRUCTOSE IN DRINKS STORAGE……….…….... 125 Tanaschuk L., Ilchenko N. ENVIRONMENTAL EXPERTISE OF THE SUGAR INDUSTRY…………………………………….……. 125 Tkachuk Y., Gavrysh A., Dotsenko V., Nemirich O. TECHNOLOGY BREAD INCREASED BIOLOGICAL VALUE………………………………………….…. 126 Ivanov S., Rashevskaya T., Vasheka O. WATER PHASE OF BUTTER FORTIFIED CARROT POWDER…………………………………….…... 126 Grigorenko I., Chorna A. PROBLEMS OF SAFETY OF FOOD PRODUCTS……………………………………………………...… 127 Kostenko E., Butenko O., Ganchuk V. MONITORING OF NITRITES IN SAUSAGE PRODUCTS………..…………………………………….… 127 Ganchuk V., Kostenko E., Butenko O. MONITORING FOR NITRATES IN VEGETABLES AND POTABLE WATER……………………….…. 128 Nemirich O., Novosad O. TECHNOLOGY OF EMULSION SAUCES USING ZUCCHINI POWDER ………………………….…... 128 Pogozhih M., Yevlash V., Nemirich O., Maksymenko A., Tarasenko T. PROGRESS IN RESEARCH OF FOOD TECHNOLOGIES BASED ON DRIED FOOD MATERIALS.......... 129 Shulga O. COMMODITY CHARACTERISTICS OF MODERN EXTRUSIVE POTATO PRODUCTS…………...… 129 Arsenieva L., Traubenberg S., Alekseenko E. APPLICATION OF DIRECTED BIOCATALYSIS TO ENHANCE THE CONVERSION EFFICIENCY OF BERRY RAW MATERIAL PROCESSING……………………………………………………………….. 130 Grigoryan K., Mohácsi-Farkas C., Badalyan G., Harutyunyan A., Sargsyan M. COMPARATIVE STUDIES ON BIOCIDAL ACTIVITY OF NANO-SILVER AND PEROXYACETIC ACID AGAINST GROWTH OF FOOD SPOILAGE YEASTS PREVALENT IN JUICE INDUSTRY.…... 130 Zhygunov D., Voloshenko O., Broslavtseva I. APPLICATION OF THE MIXOLAB AS A TOOL FOR THE EXPANSION OF FLOUR ASSORTMENT…………………………………………………………………………………………..……… 131 Fernandes Â., Carocho M., Amilcar L. Antonio, M. Beatriz P.P. Oliveira, Martins A., Isabel C.F.R. Ferreira ANTIOXIDANT ACTIVITY OF MACROLEPIOTA PROCERA WILD MUSHROOM SUBMITTED TO DIFFERENT PROCESSING TECHNOLOGIES………………………………………………………… 131 Seremet (Ceclu) L., Botez E., Borcan (Nistor) O.-V. THE INFLUENCE OF DRYING CONDITIONS ON THE EFFECTIVE MOISTURE DIFFUSIVITY AND ENERGY OF ACTIVATION DURING THE HOT AIR DRYING OF RED BEETROOT…………… 132

Congress NEEFood – 2013 Ⅰ Book of Abstracts

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APPLICATION OF THE MIXOLAB AS A TOOL FOR THE EXPANSION OF FLOUR ASSORTMENT

Dmytro Zhygunov, Olga Voloshenko, Irina Broslavtseva

Odessa National Academy of Food Technologies, 112, Kanatnaya Str., Odessa, 65039, Ukraine, tpz.onapt@mail.ru

The flour, as a product of the grain processing, is a raw material for the baking, pasta, confectionery, pastry industries. According to the Ukrainian standards only 3 grades of the flour are obtained at the mill while as the different quality indexes of the flour for the various products are required. At the modern mills with the expanded flow diagram is possible to obtain about 20-30 flour streams which were analyzed for the protein content, ash content, whiteness, quantity and quality of gluten, Falling Number, the index of sedimentation, water-absorbing capacity. The physical properties of dough at the Mixolab and Alveograph techniques, laboratory bakery and pastry tests of the flour streams also were conducted. One of the goals of these studies was the justification of the new innovative Mixolab device as a tool for the production flour for the different end-use purposes. Was established that the all flour streams have a different graphic Mixolab profile including 6 quality indexes even on the systems belonging to the one group of quality and especially on the systems of the different stages of the technological process. Index 1 primarily depends on the stage of the technological process and the modes of the system which the flour stream was obtained. The protein content, quantity and quality of the gluten impact on 2nd and 3rd Mixolab indexes and finally the 4,5 and 6 indexes are a result of the starch content, starch granules damage, Falling Number of the flour. Thus each flour stream has a different set of indexes and is suitable for producing of various products. For example, the maximum value of index 2 tend to flour streams from B3f, D2 and C1 system. This flour is good for baking purposes. In the opposite of that the flour from S2, C3, C5, B1 system has low value of this index, and better is suitable for producing of cookies and crackers. The flour from B1 also has a low water-absorbing capacity due to the low starch granule damage which makes it a valuable raw material for sugar cookies.

KEY WORDS: wheat flour, Mixolab, quality, end-use application

ANTIOXIDANT ACTIVITY OF MACROLEPIOTA PROCERA WILD MUSHROOM SUBMITTED TO DIFFERENT PROCESSING TECHNOLOGIES

Ângela Fernandes1,2, Márcio Carocho1, Amilcar L. Antonio1,3,4, M. Beatriz P.P. Oliveira2, Anabela Martins1, Isabel C.F.R. Ferreira1

1CIMO-ESA, Instituto Politécnico de Bragança Campus de Santa Apolónia, Apartado 1172, 5301-855 Bragança, Portugal 2REQUIMTE/ Depto. de Ciências Químicas, Faculdade de Farmácia, Universidade do Porto, Rua Jorge Viterbo Ferreira n.º 228, 4050-313 Porto, Portugal 3IST/ITN, Instituto Tecnológico e Nuclear, Estrada Nacional 10, 2686-953 Sacavém, Portugal 4Departamento de Física Fundamental, Universidade de Salamanca, Plaza de la Merced, 37008 Salamanca, Spain

Mushrooms are very perishable food products and tend to lose quality immediately after harveStr. Drying is the most common method for preserving mushrooms, freezing is becoming increasingly popular and food irradiation has also been suggested by many researchers as a good conservation technique in order to maintain and increase the food shelf life. In the present work, the effects of different processing technologies (freezing, drying and gamma irradiation) on antioxidant activity of the wild mushroom Macrolepiota procera were evaluated. Fruiting bodies were obtained in Trás-os-Montes, in the Northeast of Portugal, in November 2011. The irradiation was performed in experimental equipment with four 60Co sources at 0.6 kGy. The samples were submitted to different processing technologies: freezing (at -20 ºC in a freezer), drying (at 30 ºC in an oven) and gamma irradiation in fresh samples. Antioxidant activity was determined in the methanolic extracts by in vitro assays measuring DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, reducing power, inhibition of β-carotene bleaching and inhibition of lipid peroxidation using thiobarbituric acid reactive substances (TBARS) assay. Total phenolics were also determined by the Folin-Ciocalteu assay. Dried samples gave the highest DPPH scavenging activity (50% at 2.7 mg/mL), β-carotene bleaching inhibition (50% at 1.10 mg/mL) and the highest phenolic content (19.2 mg GAE/g methanolic extract). Frozen and irradiated samples presented the highest reducing power (0.5 absorbance at 1.27 mg/mL) and TBARS formation inhibition (50% at 0.78 mg/mL), respectively. The applied processing technologies affected favourably the antioxidant potential of M. procera extracts, particularly dryness for DPPH scavenging activity and β-carotene bleaching inhibition, freezing for reducing power and irradiation for TBARS formation inhibition. Acknowledgements FCT and COMPETE/QREN/UE- strategic projects PEst-OE/AGR/UI0690/2011 (CIMO) and PEst-C/EQB/LA0006/2011 (REQUIMTE); grant SFRH/BD/76019/2011 to A. Fernandes.

KEY WORDS: wild mushroom, macrolepiota procera, processed samples, antioxidant activity