Rasulov R. Technology of okara sweet courses

The thesis is devoted to problem of a scientific substantiation and development of sweet okara courses' technology. The complex analysis of domestic and foreign references is carried out on this problem. The status of use okara in technologies of culinary production is specified. The expediency of use okara in technologies of sweet courses of the raised biological value is substantiated. The hydrothermal technology of okara is based and developed. Also okara convenience food technology is elaborated. It is "know-how". The complex of qualitative characteristics of the new kinds of dishes is appointed by results of experimental researches. The increase of radioprotection properties of sweet courses is proved on the basis of medical and biologic researches. The basic results of work were introduced on public catering in Kiev. Key words: sweet dishes, okara, okara convenience food, radioprotective products, quality characteristics, and technology.