Rodak O. Consumer properties of the spreads of higher biological value

The thesis deals with a matter of improvement in consumer properties and stability of spreads during storage by means of using alternative types of oils and natural adjuncts, which is of the current concern for the food industry regarding oils and fats use. The expediency of use of flaxseed and red palm oils, extracts of blindweed, balm lemon, and leaves of blueberry and clusterberry in formulation of spreads of higher biological value has been proved. Organoleptic and physical and chemical quality characteristics and nutritive and biological value of innovated products have been studied. Analysis of chemical composition is indicative of rather high content of polyunsaturated fatty acids (PUFA), E vitamin and carotenoids in innovated spreads. The effect of natural antioxidants in the form of extracts of industrial and pharmaceutical raw materials, different temperature conditions and types of packing on change of quality of innovated spreads in storage has been studied. Cost efficiency from launching innovated production has been calculated, and social effect from its consumption has been justified. Regulatory instruments have been developed and approved for innovated spreads.