Nadya Mashta - Academia.edu (original) (raw)
Papers by Nadya Mashta
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](Acta Scientiarum Polonorum, Jun 30, 2022
Background. Processed cheeses and processed cheese products are products that often contain non-d... more Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using non-dairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese products, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress limit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality. Results. The linear models obtained from the results of the planning of the experiment allow the influence of the amount of oil mixture (palm oil and hemp oil in the ratio 84.1:15.9) and of the amount of flour mixture (oat flour and rice flour in the ratio 55:45) on the shear stress limit and organoleptic characteristics of processed cheese products to be predicted. The mass fraction of the oil mixture and flour mixture is predicted, from which it is possible to produce a product of a set quality. Graphical interpretation of the results made it possible to determine the points of intersection of graphs (special points), which unite the zones of shear stress limit from 650 to 700 Pа and organoleptic assessment of processed cheese products in the range from 87 to 93 points. The mass fraction of the oil mixture and flour mixture at special points, respectively, are: (1) 8 and 0.5%, (2) 8 and 1.21%, (3) 10.25 and 2.5%, (4) 11.5 and 2.5%. Further calculation of the cost of raw materials at these points showed that the minimal possible cost of raw materials for processed cheese products of a set quality (shear stress limit is 650 Pa, organoleptic evaluation is 93 points) is 3.43 EUR/kg with 2.5% flour mixture and 11.5% oil mixture. To ensure the quality of the product of the specified reliability, and considering the error of the experiment Δx 1 = ±0.09 and Δx 2 = ±0.05, the proposed recipe for the processed cheese product contains 11.32% oil mixture and 2.45% flour mixture at a cost per product of 3.48 EUR/kg. The product has an elastic, homogeneous consistency, a clean and pronounced odor with a slight aroma of roasted sunflower seeds, a moderately salty pleasant taste with a slight aftertaste of oatmeal, and a uniform cream color. The physico-chemical parameters (mass fraction of moisture, fat, salt, pH) are within the established norms. Conclusions. It is possible to use a mixture of palm oil and hemp oil (in the ratio of 84.1:15.9) in the amount of 8 to 12% of the total number of raw components and a mixture of oat flour and rice flour (in the ratio of 55:45) in the amount of 0.5 to 2.5% in the recipe of processed cheese products. In this case, it is possible to obtain a product of different consistency (from plastic to elastic) with a high organoleptic rating, which depends on the amount and ratio of the non-dairy raw materials used. The processed cheese product which contains 11.32% oil mixture and 2.45% flour mixture is characterized by having the minimum cost, optimal value of shear stress limit, high organoleptic properties, and physicochemical parameters within established norms. The proposed approach to the designing of the recipe, taking into account its cost, can be used in the manufacturing of processed cheese products using other non-dairy raw materials.
Економіка та суспільство
Стаття присвячена актуальним питанням визначення конкурентоспроможності закладів ресторанного гос... more Стаття присвячена актуальним питанням визначення конкурентоспроможності закладів ресторанного господарства. Проаналізовано найновіші підходи до оцінювання рівня конкурентоспроможності закладів ресторанного господарства. Обґрунтовано необхідність визначення переліку факторів конкурентоспроможності окремо для кожного з типів закладів ресторанного господарства (кафе, бар, ресторан тощо). Адаптовано метод інтегрального показника для визначення рівня конкурентоспроможності такого типу закладів ресторанного господарства, як кафе. Окреслено групи показників конкурентоспроможності кафе, описано особливості їх оцінювання та охарактеризовано вплив оцінюваних показників на загальний рівень конкурентоспроможності.
Економіка та суспільство
Стаття присвячена актуальному питанню організації захисту прав споживачів медичних послуг у закла... more Стаття присвячена актуальному питанню організації захисту прав споживачів медичних послуг у закладах охорони здоров’я. Проаналізовано публікації, які висвітлюють особливості захисту прав пацієнтів в Україні та за кордоном. Обґрунтовано необхідність створення системи забезпечення прав пацієнтів як важливої складової якісного медичного обслуговування. Наведено предмет, суб’єкти та об’єкти управління системою забезпечення прав пацієнтів у закладах охорони здоров’я. Охарактеризовано основні етапи процесу організації захисту прав споживачів медичних послуг як функції управління закладом охорони здоров’я починаючи від етапу формулювання цілей організації системи забезпечення прав споживачів медичних послуг і закінчуючи необхідністю прийняття рішень за результатами контролю задоволеності пацієнтів. Окреслено доцільність визначення рівня задоволеності споживачів медичних послуг з точки зору дотримання їх прав.
Mechanism of an economic regulation
Until recently, the main challenges of health care institutions included informatization and digi... more Until recently, the main challenges of health care institutions included informatization and digitization, diversification of communications and resource provision, development of institutional sectors of the medical industry, their competition, focus on results, others, which were included in the key aspects of health care reform in Ukraine (HCSU). These days, these challenges include the application of adaptive policies to the medical industry as an opportunity to make it function in the face of war, along with the global problem of the coronavirus pandemic and all its consequences. The article focuses in particular on the problem of the medical system during martial law. The article mentions scientists whose works are an important basis for the development of adaptive policies, their significance, mechanisms of formation and development of effective management systems under conditions of change. The study reveals systemic changes in the medical sphere in Ukraine, caused by its re...
Acta Scientiarum Polonorum Technologia Alimentaria
Background. Processed cheeses and processed cheese products are products that often contain non-d... more Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using non-dairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese products, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress limit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality. Results. The linear models obtained from the results of the planning of the experiment allow the influence of the amount of oil mixture (palm oil and hemp oil in the ratio 84.1:15.9) and of the amount of flour mixture (oat flour and rice flour in the ratio 55:45) on the shear stress limit and organoleptic characteristics of processed cheese products to be predicted. The mass fraction of the oil mixture and flour mixture is predicted, from which it is possible to produce a product of a set quality. Graphical interpretation of the results made it possible to determine the points of intersection of graphs (special points), which unite the zones of shear stress limit from 650 to 700 Pа and organoleptic assessment of processed cheese products in the range from 87 to 93 points. The mass fraction of the oil mixture and flour mixture at special points, respectively, are: (1) 8 and 0.5%, (2) 8 and 1.21%, (3) 10.25 and 2.5%, (4) 11.5 and 2.5%. Further calculation of the cost of raw materials at these points showed that the minimal possible cost of raw materials for processed cheese products of a set quality (shear stress limit is 650 Pa, organoleptic evaluation is 93 points) is 3.43 EUR/kg with 2.5% flour mixture and 11.5% oil mixture. To ensure the quality of the product of the specified reliability, and considering the error of the experiment Δx 1 = ±0.09 and Δx 2 = ±0.05, the proposed recipe for the processed cheese product contains 11.32% oil mixture and 2.45% flour mixture at a cost per product of 3.48 EUR/kg. The product has an elastic, homogeneous consistency, a clean and pronounced odor with a slight aroma of roasted sunflower seeds, a moderately salty pleasant taste with a slight aftertaste of oatmeal, and a uniform cream color. The physico-chemical parameters (mass fraction of moisture, fat, salt, pH) are within the established norms. Conclusions. It is possible to use a mixture of palm oil and hemp oil (in the ratio of 84.1:15.9) in the amount of 8 to 12% of the total number of raw components and a mixture of oat flour and rice flour (in the ratio of 55:45) in the amount of 0.5 to 2.5% in the recipe of processed cheese products. In this case, it is possible to obtain a product of different consistency (from plastic to elastic) with a high organoleptic rating, which depends on the amount and ratio of the non-dairy raw materials used. The processed cheese product which contains 11.32% oil mixture and 2.45% flour mixture is characterized by having the minimum cost, optimal value of shear stress limit, high organoleptic properties, and physicochemical parameters within established norms. The proposed approach to the designing of the recipe, taking into account its cost, can be used in the manufacturing of processed cheese products using other non-dairy raw materials.
Acta Scientiarum Polonorum, Jun 30, 2022
Background. Processed cheeses and processed cheese products are products that often contain non-d... more Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using non-dairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese products, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress limit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality. Results. The linear models obtained from the results of the planning of the experiment allow the influence of the amount of oil mixture (palm oil and hemp oil in the ratio 84.1:15.9) and of the amount of flour mixture (oat flour and rice flour in the ratio 55:45) on the shear stress limit and organoleptic characteristics of processed cheese products to be predicted. The mass fraction of the oil mixture and flour mixture is predicted, from which it is possible to produce a product of a set quality. Graphical interpretation of the results made it possible to determine the points of intersection of graphs (special points), which unite the zones of shear stress limit from 650 to 700 Pа and organoleptic assessment of processed cheese products in the range from 87 to 93 points. The mass fraction of the oil mixture and flour mixture at special points, respectively, are: (1) 8 and 0.5%, (2) 8 and 1.21%, (3) 10.25 and 2.5%, (4) 11.5 and 2.5%. Further calculation of the cost of raw materials at these points showed that the minimal possible cost of raw materials for processed cheese products of a set quality (shear stress limit is 650 Pa, organoleptic evaluation is 93 points) is 3.43 EUR/kg with 2.5% flour mixture and 11.5% oil mixture. To ensure the quality of the product of the specified reliability, and considering the error of the experiment Δx 1 = ±0.09 and Δx 2 = ±0.05, the proposed recipe for the processed cheese product contains 11.32% oil mixture and 2.45% flour mixture at a cost per product of 3.48 EUR/kg. The product has an elastic, homogeneous consistency, a clean and pronounced odor with a slight aroma of roasted sunflower seeds, a moderately salty pleasant taste with a slight aftertaste of oatmeal, and a uniform cream color. The physico-chemical parameters (mass fraction of moisture, fat, salt, pH) are within the established norms. Conclusions. It is possible to use a mixture of palm oil and hemp oil (in the ratio of 84.1:15.9) in the amount of 8 to 12% of the total number of raw components and a mixture of oat flour and rice flour (in the ratio of 55:45) in the amount of 0.5 to 2.5% in the recipe of processed cheese products. In this case, it is possible to obtain a product of different consistency (from plastic to elastic) with a high organoleptic rating, which depends on the amount and ratio of the non-dairy raw materials used. The processed cheese product which contains 11.32% oil mixture and 2.45% flour mixture is characterized by having the minimum cost, optimal value of shear stress limit, high organoleptic properties, and physicochemical parameters within established norms. The proposed approach to the designing of the recipe, taking into account its cost, can be used in the manufacturing of processed cheese products using other non-dairy raw materials.
Економіка та суспільство
Стаття присвячена актуальним питанням визначення конкурентоспроможності закладів ресторанного гос... more Стаття присвячена актуальним питанням визначення конкурентоспроможності закладів ресторанного господарства. Проаналізовано найновіші підходи до оцінювання рівня конкурентоспроможності закладів ресторанного господарства. Обґрунтовано необхідність визначення переліку факторів конкурентоспроможності окремо для кожного з типів закладів ресторанного господарства (кафе, бар, ресторан тощо). Адаптовано метод інтегрального показника для визначення рівня конкурентоспроможності такого типу закладів ресторанного господарства, як кафе. Окреслено групи показників конкурентоспроможності кафе, описано особливості їх оцінювання та охарактеризовано вплив оцінюваних показників на загальний рівень конкурентоспроможності.
Економіка та суспільство
Стаття присвячена актуальному питанню організації захисту прав споживачів медичних послуг у закла... more Стаття присвячена актуальному питанню організації захисту прав споживачів медичних послуг у закладах охорони здоров’я. Проаналізовано публікації, які висвітлюють особливості захисту прав пацієнтів в Україні та за кордоном. Обґрунтовано необхідність створення системи забезпечення прав пацієнтів як важливої складової якісного медичного обслуговування. Наведено предмет, суб’єкти та об’єкти управління системою забезпечення прав пацієнтів у закладах охорони здоров’я. Охарактеризовано основні етапи процесу організації захисту прав споживачів медичних послуг як функції управління закладом охорони здоров’я починаючи від етапу формулювання цілей організації системи забезпечення прав споживачів медичних послуг і закінчуючи необхідністю прийняття рішень за результатами контролю задоволеності пацієнтів. Окреслено доцільність визначення рівня задоволеності споживачів медичних послуг з точки зору дотримання їх прав.
Mechanism of an economic regulation
Until recently, the main challenges of health care institutions included informatization and digi... more Until recently, the main challenges of health care institutions included informatization and digitization, diversification of communications and resource provision, development of institutional sectors of the medical industry, their competition, focus on results, others, which were included in the key aspects of health care reform in Ukraine (HCSU). These days, these challenges include the application of adaptive policies to the medical industry as an opportunity to make it function in the face of war, along with the global problem of the coronavirus pandemic and all its consequences. The article focuses in particular on the problem of the medical system during martial law. The article mentions scientists whose works are an important basis for the development of adaptive policies, their significance, mechanisms of formation and development of effective management systems under conditions of change. The study reveals systemic changes in the medical sphere in Ukraine, caused by its re...
Acta Scientiarum Polonorum Technologia Alimentaria
Background. Processed cheeses and processed cheese products are products that often contain non-d... more Background. Processed cheeses and processed cheese products are products that often contain non-dairy raw materials. However, the vast majority of research is aimed exclusively at studying the effects of these raw materials on quality and nutritional value, but the cost of finished products is not taken into account. Given this, it is important to search for recipes for processed cheese products using non-dairy raw materials which will achieve the minimum cost of production considering the optimal values of rheological parameters and organoleptic characteristics. Materials and methods. To optimize the recipe of processed cheese products, we used an experiment planning for a linear dependence model with two active factors (mass fraction of a mixture of palm oil and hemp oil and mass fraction of a mixture of oat flour and rice flour) and two output parameters (shear stress limit and organoleptic characteristics) followed by a search for the recipe of the processed cheese product of the minimum cost and acceptable quality. Results. The linear models obtained from the results of the planning of the experiment allow the influence of the amount of oil mixture (palm oil and hemp oil in the ratio 84.1:15.9) and of the amount of flour mixture (oat flour and rice flour in the ratio 55:45) on the shear stress limit and organoleptic characteristics of processed cheese products to be predicted. The mass fraction of the oil mixture and flour mixture is predicted, from which it is possible to produce a product of a set quality. Graphical interpretation of the results made it possible to determine the points of intersection of graphs (special points), which unite the zones of shear stress limit from 650 to 700 Pа and organoleptic assessment of processed cheese products in the range from 87 to 93 points. The mass fraction of the oil mixture and flour mixture at special points, respectively, are: (1) 8 and 0.5%, (2) 8 and 1.21%, (3) 10.25 and 2.5%, (4) 11.5 and 2.5%. Further calculation of the cost of raw materials at these points showed that the minimal possible cost of raw materials for processed cheese products of a set quality (shear stress limit is 650 Pa, organoleptic evaluation is 93 points) is 3.43 EUR/kg with 2.5% flour mixture and 11.5% oil mixture. To ensure the quality of the product of the specified reliability, and considering the error of the experiment Δx 1 = ±0.09 and Δx 2 = ±0.05, the proposed recipe for the processed cheese product contains 11.32% oil mixture and 2.45% flour mixture at a cost per product of 3.48 EUR/kg. The product has an elastic, homogeneous consistency, a clean and pronounced odor with a slight aroma of roasted sunflower seeds, a moderately salty pleasant taste with a slight aftertaste of oatmeal, and a uniform cream color. The physico-chemical parameters (mass fraction of moisture, fat, salt, pH) are within the established norms. Conclusions. It is possible to use a mixture of palm oil and hemp oil (in the ratio of 84.1:15.9) in the amount of 8 to 12% of the total number of raw components and a mixture of oat flour and rice flour (in the ratio of 55:45) in the amount of 0.5 to 2.5% in the recipe of processed cheese products. In this case, it is possible to obtain a product of different consistency (from plastic to elastic) with a high organoleptic rating, which depends on the amount and ratio of the non-dairy raw materials used. The processed cheese product which contains 11.32% oil mixture and 2.45% flour mixture is characterized by having the minimum cost, optimal value of shear stress limit, high organoleptic properties, and physicochemical parameters within established norms. The proposed approach to the designing of the recipe, taking into account its cost, can be used in the manufacturing of processed cheese products using other non-dairy raw materials.