Penkina N. Red beet paste quality formation in the process of its production and storage

Object – complex merchandising appraisal of red beet of different grades and pastes from it; aim – quality forming of new red beet paste during its processing and storage; methods of investigation – standard traditional and new modern methods of quality indices determination; theoretical and practical results – the complex merchandising appraisal of quality of red beet was done and the efficiency of new methods of root processing was determined; comparative characteristics of red beet grades quality were presented and the paste recipe was elaborated on their base; the formula of sterilization regime of new paste from the red beet was established and food specifications and instructions were elaborated and confirmed; novelty – the dependence of toxic substances accumulation from the red beet grade was proved; the complex of new data as for distribution of toxic substances according to anatomic parts of red beet was derived; the rational method of red beet processing was grounded; the recipe composition of new paste was determined by the methods of mathematical modeling; the antioxidized activity of new paste was proved; results have been introduced in vegetable processing industry enterprises and in the educational process; branch – food industry.