[Research of quality indicators of confectionery paste with sunflower flour].

Confectionery products are in constant steady demand among various categories of consumers. This group of foodstuffs has a low nutritional and high energy value, contains a large amount of fats and carbohydrates with an insignificant content of essential micronutrients. In this regard, research on the modernization of recipes and technologies for confectionery products enriched with essential nutrients, especially with the use of secondary products of food processing, remains relevant. The aim of the research was to study quality indicators of sunflower flour and confectionery paste produced from it. Material and methods. The main objects of the study were flour obtained from sunflower oil cake after extracting oil by cold pressing, and confectionery paste based on it. Measurement of mass fractions of moisture, sugar, fat, protein and fiber, determination of amino acid composition and viscosity, organoleptic and safety indicators (the content of toxic elements, mycotoxins and pesticides, sanitary and microbiological indicators) have been carried out. A study of the viscosity of the confectionery paste and rheological parameters have been performed. The shelf life of the finished product was determined using the "accelerated aging" technique, which was confirmed by test data under standard conditions. Results. The study of the chemical composition of sunflower flour showed that the content of protein fluctuate from 39.0 to 45.0%, fiber - from 10.0 to 15.0%, fat - from 7.0 to 12.0%, mass the proportion of moisture wa from 2.0 to 6.0%. The total content of essential amino acids in sunflower flour (6.64 g/100 g) was 16% of the total protein content. Based on the analysis of variance, mathematical models were obtained that described the dependences of the acid and peroxide values of sunflower flour on the processing temperature and the duration of its exposure; it was found that the optimal conditions for heat treatment of flour were the processing temperature - 60 °C, the exposure time - 30 min. The optimal dosage of prescription components has been established based on the organoleptic and rheological characteristics of the confectionery paste. A commodity assessment of the developed confectionery paste was carried out in terms of organoleptic and physic-chemical quality indicators. The studies of safety indicators, including microbiological ones, made it possible to conclude that the paste fully meets the requirements of the Technical Regulations of the Customs Union TR CU 021/2011 "On food safety". To predict the shelf life of the paste in order to save time, the accelerated aging technique at elevated temperature was applied, which includes an analysis of the quality of the sample using the Van't Hoff rule and the Arrhenius equation. The study results were extrapolated to normal storage conditions. A study of the storage of confectionery paste under normal conditions at standard temperature regimes confirmed the results obtained using the accelerated aging technique. Studies of the chemical composition and nutritional value of the developed confectionery paste showed that it contained fats, proteins, which are a source of essential amino acids, and mineral substances. The shelf life of confectionery paste with sunflower flour at a temperature of 20±3 °C and a relative humidity of no more than 75% for no more than 10 months has been established. Conclusion. The complex research carried out has demonstrated that the use of sunflower flour in the production of confectionery paste makes it possible to obtain a product with high consumer characteristics and increased nutritional value.

[Serum adipokines and their receptors in endometrial and colon cancer patients: relationship with tumor invasion and metastasis].

The aim of the study was to investigate the serum adipokine levels and expression of adipokine receptors (AdipoR1, AdipoR2) in patients with endometrial and colon cancer in relation with the main clinical morphological parameters (tumor invasion, lymph node involvement). The study included 60 endometrial cancer patients with I-II Stage and 31 patients with colon cancer (T2-4N0-2M0). Serum adipokine levels, the level of soluble form of the leptin receptor (sOb-R) and AdipoR1 and AdipoR2 expression were evaluated with ELISA. In endometrial cancer serum leptin and adiponectin levels were associated not only with metabolic disorders but also with cervical invasion. In colon cancer serum leptin level was associated with lymph node involvement. The data obtained showed the potential implication of serum adipokines into tumor invasion and metastasis. In both sites intratumoral levels of AdipoR1 H AdipoR2 were not associated with the presence of metabolic syndrome. The AdipoR1 level was related with myometrial invasion. In colon cancer patients, AdipoR1 and AdipoR2 expressions were associated with lymph node involvement, and AdipoR1 expression was correlated with tumor size. The obtained results demonstrated involvement of adipose tissue hormones (leptin and adiponectin) and adiponectin receptors (AdipoR1 and AdipoR2) in tumor growth, invasion and lymphogenic metastasis.