Browsing by Author "Dzyundzya, O."

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ECONOMIC EFFICIENCY OF TEXTILE MATERIALS CUTTING DESIGNER COSTUMES OF HOSPITALITY FACILITIES
(2018) Yakymchuk, D. M.; Dzyundzya, O.; Burak, V.; Shvets, I.; Shvets, Y.; Myrhorodska, N.; Polishchuk, O.; Karneyenka, D.; Krasner, S.; Якимчук, Д. М.; Бурак, В. Г.; Дзюндзя, О. В.; Миргородська, Н. В.
RESEARCH OF RATIONAL CONCENTRATION OF OILSEED CROPS MEALS IN THE SANDY DOUGH SEMI-FINISHED PRODUCT
(2019) Popovich, T. A.; Kravchenko, M.; Mihailik, V.; Yakymchuk, D. M.; Dzyundzya, O.; Valko, M.; Mamai, O.; Ryabinina, A.; Vishnevskaya, L. V.; Vitriak, O.; Попович, Т. А.; Якимчук, Д. М.; Вишневська, Л. В.; Рябініна, Г. О.; Дзюндзя, О. В.
The work studies the rational concentration of meals of soya, sunﬂower and milk thistle in a sandy dough semi-product for improving healthy properties of ready products (biological value, stomach peristalsis, metabolism, saturation with vitamins and mineral substances). Analytic studies were conducted and advantages of using meals in dough products were determined. The chemical composition of meals was determined, and the optimal composition for satisfying the human need that is in ratio 3:4:3 was calculated. The quality of meals was estimated, and their organoleptic parameters were analyzed. The sensor analysis of sandy semi-products of oilseed crops meals was realized. It was established, that adding of the meal composition instead of ﬂour in amount 20 % is an optimal solution for using in a sandy dough semi-product. There was established the inﬂuence of meals of oilseed crops on organoleptic parameters of developed sandy semi-products. Advantages and defects of using the aforesaid meals were established. Ways of improving the outlook and consistence of shortcakes were offered. Ways of further studies were established.