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9использовании жадного алгоритма и алгоритма имитации отжига, эффективно для планов ОЦКП и РЦКП.
ЛИТЕРАТУРА
1. Кошевой Н.Д. Оптимальное по стоимостным и временным затратам планирование эксперимента/ Н.Д. Кошевой, Е.М. Костенко. - Полтава: издатель Шевченко Р.В., 2013.-317 с.
2. Кошевой Н.Д. Применение жадного алгоритма для оптимизации многофакторных экспериментов / Н.Д. Кошевой, А.В. Бельмега // Збiрник наукових праць Вшськового шституту Ктвського нацюнального утверсигету iмеш Тараса Шевченка. - К.: В1КНУ, 2014. - Вип. №47. - С.29-37.
3. Кошевой Н. Д. Применение алгоритма имитации отжига для оптимизации много-факторных планов эксперимента / Н. Д. Кошевой, А. В. Бельмега, З. Э. Чистикова // Системи обробки шформаци. -2015. - Вип. 6. - С. 103-106.
4. Кошевой Н.Д. Алгоритм оптимизации композиционных планов второго порядка методом ветвей и границ [Текст] / Н.Д. Кошевой, Е.М. Костенко, А.С.Чуйко // Математичне моделювання. - 2010. - №2(23). - С.14-18
THE USE OF JERUSALEM ARTICHOKES IN LOW-CALORIC FARINACEOUS PRODUCTS
Kondratjuk N. V.
Associate Professor, PhD in Technical Sciences
Student Hretska O. V.
Ukraine, Dnipro
Dnepropetrovsk national University named after Oles'Honchar
Abstract. This article focuses on the prospects for the use of artichoke's powder in tecnologie flour culinary half-finished for the production of low-calorie products. A comparative analysis of semi-finished products made by traditional technology-based and innovation. The analysis demonstrated a high nutritional value and noted the need to introduce this innovation in the food industry and restaurant industry.
Keywords: low-calorie product, artichoke powder, confectionery, frozen food.
Modern innovative technologies in food industry endeavoring to be built on the principle of "healthy food". One of the key (main) figures in support of this principle is the artichoke, useful properties described in [1, 2].
The structure of artichoke includes pectin, minerals and vitamins. Allocated of particular value is inulin - a substance that is essential for diabetics. Proved that regular use of artichoke reduces blood sugar levels. It also helps the digestive system, displays the body of toxic substances [2].
Recently popular low-technology products. Replacing high-calorie ingredients of food products made by adding powder, mashed potatoes, pasta with artichoke. At the same time, with a reduction in calories, increases the amount of vitamins and minerals in the finished dish (product).
One of the very popular semi institutions for the restaurant industry is batter for pancakes, because on this basis can quickly build a broad range of food products. On the speed of its preparation pay attention of producer frozen food.
We have developed technology of dough for pancakes with reduced calories from artichoke powder. However, it consider that the amount of consumption should not exceed 2.5 grams per day. As liquids for dietary pancakes were used fat yogurt (0.5%). Sugar was replaced by the composition of sweeteners ( "sweet extract from the leaves of stevia" [3], isomalt). Prescription components used in the technology of yore used to manufacture products for diabetics. The dishes with reduced calorie is popular for people with metabolic disorders. Kefir can be replaced by low-fat skim milk or whey as the native form and recovered from dry.
Table 1 shows the comparative characteristics of the energy and nutritional value of the classic dough for pancakes and based on complex sweeteners, low-calorie milk-based powder artichoke.
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Table 1. Comparative analysis of dough for pancakes
Name of indicators Analog (Collections of recipes [4]) Innovation
Energy value, kcal 232,5 170,1
Fats, g 12,3 9,2
Proteins, g 6,1 5,2
Carbohydrates, g 26 17,7
Dietary fiber, g 1,0 1,1
Organic acids, mg 35,6 23,0
Water, g 66,6 58,5
Unsaturated fatty acids, g 0,02 0,03
Cholesterol, mg 7,1 4,6
Reducing sugars, g 3,6 3,2
Potato starch, g 18,9 11 (modified)
Today domestic health products market lacks supply low in calories. Therefore, the growing interest in finding new recipes. Thus, these data show that this development artichoke powder can be offered to expand the range of these products as artichoke is very promising ingredient for the production of flour and cooking confectionery and frozen food.
REFERENCES
1. Черненко А.В. Перспективные направления в технологии переработки топинамбура / А.В. Черненко, М.К. Алтуньян, Н.А. Кубышкина // Изв. ВУЗ. Пищевая технология, 2010. - № 5-6. - С. 39-41.
2. Кожухова М.А. Разработка технологии продуктов функционального питания на основе топинамбура / М.А. Кожухова, Т.В. Бархатова, М.К. Алтуньян // Изв. ВУЗ. Пищевая технология, 2005. - № 2-3. - С. 21-23.
3. Офщйний сайт ООО "Гудвш 1нвест". - Режим доступу з: http://stevia.etov.ua.
4. Сборник рецептур блюд и кулинарных изделий для предприятий общественного питания / сост. Л.Е. Голунова. - М.: Профи-информ, 2005. - 866 с.
DEVELOPMENT OF TECHNOLOGIES FOR A LOW-CALORIE DESSERT WITH PROBIOTIC MICROORGANISMS
1Kondratjuk N. V.
Associate Professor, PhD in Technical Sciences
2Bol'shakova V. L.
Deputy Head of Department for Administration, Information and External Relations 1Student Padalka A. M.
1 Ukraine, Dnipro, Dnepropetrovsk national University named after Oles'Honchar 2 Ukraine, Dnipro, State Enterprise "Dneprstandartmetrologiya"
Abstract. In the article the prospects offormation of the range of the low-calorie culinary products containing the encapsulated form of Lactobacillus acidophilus, milk, rice and natural sweeteners are described. Decrease in energy value is reached with the complete replacement of sugar by mix of polyol (izomalt), a glycoside and a nutritional supplement "Extract Sweet of Stevia Leaves ". The choice of objects of the research is based on literary data on nutrition value of the prescription components supplemented with the results of the experimental research on the structure of the developed product conducted by the author and presented in this article. Here it is also given explanation on the expediency of use of the encapsulated forms ofLactobacillus acidophilus as a component of milk dessert while main component is rice grain.
Keywords: low-calorie dessert, the encapsulated pro-biotic microorganisms, Lactobacillus acidophilus, milk and rice dessert, sweeteners.
Introduction. Expansion of the range of desserts with the reduced caloric content due to complete replacement of sugar for a complex of safe sweeteners will allow to solve a number of problems that modern population has as a result of irrational diet: obesity, diabetes, caries, stress, depression etc.
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