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0TECHNICAL SCIENCES
THE PECULIARITIES OF MODERN MARKET OF DAIRY SOUR-MILK DESSERTS
Dzyuba N.A. Oliiynik M.I. Bezzodina A.R.
Odessa National Academy of Food Technologies,
Ukraine, Odessa
ABSTRACT
The article analyzes the food market of modern man. The main parameters that influence on human health are designated. Market Research functional dairy products showed the possibility of the development of innovative desserts.
Keywords: Sour-milk desserts, healthy eating, nutrition basics.
Formulation of the problem in general. Meals of modern man is characterized by a high proportion of the consumption of simple, easily digestible fats, proteins and carbohydrates. At the same time using of food fiber is reduced, i.e. coarse breads, vegetables, fruits and berries. All this leads to cardiovascular diseases, which are the leading cause of death in the last 100 years.
For example, if in 1900 the death rate from cardiovascular disease was 14.2%, then in 1977 it reached up to 48% of the total deaths in the country. It was found that people who use food with low fat content and increased plant products (vegetables, fruits, berries, mushrooms, nuts, cereals), has a lower rate of cardiovascular disease. We know that from 1900 to 1970 share of saturated fats that are contained in meat, poultry, eggs, fish, milk fat and oils, which were used by residents, increased from 50 to 56 grams per day, from what cholesterol increased from 510 to 575 milligrams per day.
This makes the prospects of development and study of healthy family meals.
Analysis of recent research and publications. Food is the most important factor affecting human health. In today's world, the problem of nutrition and health is very relevant. The main factors, which are impacting on the human body, are shown in Figure 1 [1,2]
. Each of these factors is related, but the most important- healthy lifestyle and balanced diet.
In modern conditions nutrition play the most important functions:
prevent the accumulation of radionuclides, contributing to their rapid clearance and removal from the body;
normalizes metabolism.
Lack of proteins, vitamins, minerals leads to a significant accumulation of radionuclides. The diet with high content of protein, preferably animal, increases the excretion of cesium-137. The proportion of animal protein in the diet of an adult should be 55% of the total protein.
In terms of technological progress, the general acceleration of life, many stressful situations and negative environmental quality of the food are largely unchanged. The basis of all life processes of the human body is a constant exchange of substances between the organism and the environment. The role of food is in replenishing of energy and tissue elements, which are necessary for growth, development and functioning of the body, providing metabolism, normal health and performance.
Fig. 1. Factors that affect human health
The most important part of a healthy lifestyle is a balanced diet. When it appeals to food, should remember the two basic laws, the violation of which is dangerous for health.
The first law - the balance between the energy that people get and spent. If the body gets more energy than spends, i.e. if a person consumes more food than is necessary for normal development, and for good health -he puts on weight. Now more than a third of population in the country, including children, have overweight. And one reason is an excess food, which eventually leads to atherosclerosis, coronary heart disease, hypertension, diabetes, a variety of other ailments.
The second law - match the chemical composition of the diet physiological needs of the body for nutrients. The diet should be varied and provide necessary proteins, fats, carbohydrates, vitamins, minerals, dietary fibers. Most of these substances are essential, as are formed in the body and come only with food. The absence of one of them, such as vitamin C, is leading to illness and even death. Vitamin B complex are derived mainly from bread with wheat flour, a source of vitamin
A complex is fat-soluble vitamins and dairy products, fish oil and liver.
The intervals between meals should not be very large (no more than 5-6 hours.). It is harmful to eat only 2 times a day, but excessive portions, as this creates a heavy load on circulation. A healthy person should eat 3-4 times a day. While three meals dinner should be the most substantial be and easiest - supper.
Value of major macronutrients which are recommended for modern youth is shown in Figure 2. [2]
Due to the food continuous of flow of two opposite and interconnected processes of assimilation and dissimilation are provided.
Recent years have seen a persistent breach in the structure of nutrition Ukraine. Research and Statistics data show a sharp decline in consumption of biologically valuable products, meat and meat by 37%, milk and dairy products to 34.8%, 37.5% in eggs, fish 81%, vegetables and fruits by 49% at while of consistently high level of consumption of bread, animal fat, bean products, potatoes [3].
Fig. 2 Value of major macronutrients which are recommended for modern youth
The population of Ukraine have been called "hidden hunger" due to a deficiency in the diet of vitamins, especially antioxidant row (A, E, C), macro- and mi-cronutrients (iodine, iron, calcium, fluoride, selenium). Deficiency of vitamins, macro- and micronutrients, animal protein mass became a permanent negative factor.
The youth of today even the older generation extends away from different diets and increasingly draws attention to the principle of a healthy diet. It is an open secret that the normal functioning of the body depends on necessary proteins, fats, carbohydrates, vitamins and minerals. Protein is an essential building material of our body. Because every cell in the body consists of it and it is a part of all tissues and organs. In addition, a special type of protein serves as enzymes and hormones in living organism.
Analysis of the Organization for Economic Co-operation and Development (OECD) and FAO, in reference to the main trends of the global dairy market, shows that the development of dairy production exceeds its production. [4] Growth will be in all products except butter. The majority of products which are made, as now, will be implemented on the national market and the European Union (EU). Thus, the scale of trade flows are remaining stable dominate global trade
within the last volume. Apart from the trade within the EU only 14% of milk receives on the world market, which is produced in the world. [5]
A survey of today's youth showed [6] that the question "Which products dominate in your diet?" showed that 63.3% of respondents prefer vegetables, fruits and their products (33.9% of vegetables prefer potatoes a source of carbohydrates). In second place are milling and cereal products (49.8% interviewers). Meat and meat products in the diet are dominated 48.4% of respondents, milk and dairy products - 27.8%, fish and seafood products - 26.1%, sugar and confectionery products - 26.8%.
Responding to a specific question, "How many times do you take one or another product?" students admitted that they fairly regularly consume dairy products - 25.0%, fish - 13.1%, chicken - 29.1%, eggs - 21.1%. [6] Thus, students prefer products that contain high levels of protein.
This trend is clearly confirmed by the data, which was presented by Innova Market Insights. Almost 3% of new food and drink launches in the global market for the period from March 2013 to March 2014, positioned as being "high protein" or "rich in protein". [7].
Protein is the foundation for building tissues and internal organs. There are some amino acids that are produced in our body, but there are those that can be obtained only with food. For example, in dairy products, eggs and fish are all necessary complete proteins that are required for normal development of the body. Do not forget about amino acids that are present in legumes, vegetables and whole grain crops.
The need for protein increases:
— during illness, especially after surgery and during recovery;
— during work, which requires heavy physical exertion;
— during cold season, when the body consumes more energy for heating;
— during the intensive growth and development of the organism;
— during sporting events and preparing for them.
Milk and dairy products (butter, cheese, dairy products and canned milk) are essential for a healthy organization and good nutrition. They contain all the necessary for life, growth and development of body nu-
Amino acid composition of
trients (proteins, fats, carbohydrates, minerals, vitamins) and are the most valuable foods. For example, in dairy products, eggs and fish are all necessary complete proteins that are required for normal development of the body.
Milk proteins contain all the essential amino acids (table 1) [8]. It is established, for example: a liter of milk or products are derived from it - yogurt, cottage cheese, sour - meet almost half the daily adult requirement of essential amino acids. [9].
According to the information [10,11], listed in Table 1 on the amino acid composition of some dairy products, with protein concentrate, we can conclude that the protein composition of dairy products such as cheese and yogurt, all are characterized by excessive content of essential amino acids, with except sulfur (methionine and cystine).
Nutritional desserts from raw milk depend_on
the nutritional value of the products, which are included in their composition. Fresh, dried and canned fruits and berries, fruit and berry syrups, juices, extracts use in modern Ukrainian cuisine for preparing desserts, which are containing various minerals, vitamins, carbohydrates, essential oils, food acids and dyes. [12]
Table 1
Name of amino acids The scale of the FAO / WHO Whey protein concentrate Textrion Progel 800 Kefir Cottage cheese
S * A * C * A * C * A * C *
Number of essential amino acids, incl .: - 44,2 - 42,0 - 42,7 -
Leucine 7,0 11,3 161 9,5 136 10,7 153
Isoleucine 4,0 5,9 148 5,6 140 5,6 140
Methionine 3,5 2,2 63 2,6 97 2,6 97
Lysine 5,5 8,9 162 7,7 139 8,1 140
Phenylalanine 6,0 3,5 58 5,1 173 5,1 171
Threonine 4,0 5,0 125 4,5 112 4,4 112
Valine 5,0 5,6 112 5,6 112 5,5 112
Tryptophan 1,0 1,8 180 1,5 150 1,0 150
Number of essential amino-acids, incl .: - 50,7 - 57,9 - 57,3 -
Serine - 4,6 - 5,4 - 4,6 -
Glycine - 1,8 - 1,4 - 1,4 -
Alanine - 5,0 - 2,8 - 2,5 -
Glutamic acid - 17,3 - 21,0 - 18,3 -
Proline - 6,1 - 8,9 - 11,4 -
Arginine - 2,9 - 3,5 - 4,5 -
Asparagine acid - 10,0 - 6,3 - 5,6 -
Histidyn - 2,1 - 2,5 - 3,2 -
Tyrosine - 3,5 - 5,3 - 5,2 -
Cystine - 2,5 - 0,8 - 0,6 -
The total number of amino acids - 100,0 - 100,0 - 100,0 -
*Note. S - Scale FAO / WHO; A - the content of essential amino acids in the protein (in grams); C - chemical score (in% relative to the scale of FAO / WHO).
Classification of foods sold on the market is shown in Figure 3
The current dairy market should resume with new functional products. Increasing the number of dairy products may interest consumers. For development of desserts for children, raw milk is used as a basis, which is a rich source of protein, Ca, B1 and B2, collagen, vitamins A and E. Fortification desserts carried out by introducing fillers of vegetable origin - cereals, legumes, vegetables and fruits, the using of which provides the
necessary structure formation and its stability in the technological flow, high food balance for amino acid and vitamin content, but also increases the digestibility of foods, which are containing carbohydrates, especially starch. Dairy products have a significant role in this protein process (cheese products, soft and melted cheeses, etc.), which development is involved by many domestic and foreign scientist. But the general concept of enriching raw vegetable fillings has not defined.
Fig. 3. Classification modern desserts
As souffle applies to cold dishes and hot, it would be appropriate to develop a high-protein dessert with raw milk.
In developing recipes for desserts modern man must take into account the content of amino acids and macronutrients.
Conclusions. It is the searching of new recipes and technologies for the production of desserts, which have a high nutritional and biological value.
References
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Зубчук e.i.
Нацюнальний техн1чний утверситет украти «кшвський полтехн1чний тститут iM. ¡.скорського»,
доцент, к.т.н. Соломт а.в.
Нацюнальний технiчнийутверситетукрати «кшвський полiтехнiчний irnmumym iM. ¡.скорського»,
доцент, к.фгз.-мат.н. Каушнян a.i.
Нацiональний техтчнийyнiверситетукрати «кшвський полiтехнiчний тститут iM. 1.сторського»
студентка, магiстр Штатчева м.в.
Нацiональний техтчнийyнiверситетукрати «кшвський полiтехнiчний тститут iM. 1.акорського»
студентка, магктр, Борозенець д.а.
Нацiональний техтчний yнiверситет украти «кшвський полiтехнiчний тститут iM. 1.сторського»
студент, бакалавр
ЛАЗЕРНА ТЕРАП1Я З1 ЗВОРОТРИМ ЗВ'ЯЗКОМ LASER THERAPY WITH FEEDBACK
Zubchuk v.i.
National technical university of ukraine «kyiv polytechnic institute named i.sikorsky», assistant professor,
œndidate of technical sciences Solomin a.v.
National technical university of ukraine «kyiv polytechnic institute named i.sikorsky», assistant professor,
сandidate of physico-mathematical sciences
Kaushnyan a.i.
National technical university of ukraine «kyiv polytechnic institute named i.sikorsky», student, master
Shtanicheva m.v.
National technical university of ukraine «kyiv polytechnic institute named i.sikorsky», student, master
Borozenetc d.a.
National technical university of ukraine «kyiv polytechnic institute named i.sikorsky», student, bachelor АНОТАЦ1Я
Адаптивна лазерна тератя враховуе шдиввдуальш особливосп пащента, завдяки чому досягаеться стшкий терапевтичний ефект при меншш дозi впливу.
Для максимiзацiï лшувального ефекту персонально для кожного пащента юнуе реальна необхвдшсть розробки алгоршшв, методiв лшування i дiагностики, яш б склали основу iндивiдуальноï медицини. Реа-лiзацiя ввдомих методик лазеротерапп [1, 2, 3], а також нових методик обумовлюе необхвдшсть створення гнуч^' системи з можливютю простого переналаштування режиму лазеротерапп вщповщно до кожного
