[Optimizing the consumer characteristics of the combined canned food and food concentrates with the use of protein-containing raw materials of various origin]
2001
Prytulska, L.V. (Kyiv National Trade and Economy Univ. (Ukraine))
The thesis deals with solving the issue of creating food products of the appropriate properties. Based on studying the quality of protein-containing food additives of vegetable origin (lupin, soybean, pea, sunflower, bean, lentil, peavine, chick-pea, wheat) and microbial origin (from saccharomyces-yeasts following sugar production), the ways of their use and application in order to obtain new up-to-date raw materials' components and food products optimized by the considerable quantity of consumer characteristics are developed and realized. The regularities are revealed of the changes in the quality of the lupin and yeast concentrate of protein influenced by the change in various factors - pH fluctuations, concentrations of table salt, food phosphate, IR radiation. The expediency is scientifically substantiated to combine plant and yeast additives in the composition with dry milk and other ingredients. The ability of new additives is proved to positively influence dynamics of radionuclides accumulation by organism of experimental animals. The computer version is proposed of scientific and methodical conception of optimizing the quality of food products in accordance with the requirements of food science, which is realized when developing the composition of new canned meat - minces, pastes, and food concentrates - soups, pups, pancakes. Their complex merchandizing evaluation, aprobation in the industrial conditions are conducted, the norm documentation is worked out
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