Teymurova A. Jellied foodstuffs technlogies elaboration with the animal proteins concentrates usage

Object - technology of jellied foodstuffs based on gelling agents extracted from red seaweed with the animal protein concentrates usage; aim - the elaboration of scientific substantiation technology of jellied foodstuffs with the animal protein concentrates usage; methods of investigation - standard traditional and new modern methods of foodstuffs research; theoretical and practical results - the influence of the animal protein concentrates on functional-technological properties of polysaccharide gelling agents is determined; the laws of interaction between polysaccharide gelling agents and animal protein concentrates were established; the normative documentation jelly and marmalade was elaborated and asserted; novelty - the effectiveness of the animal protein concentrates usage in jellied foodstuffs based on polysaccharide gelling agents was proved; the choice of the animal protein concentrates and its rational concentrations for the improvement of polysaccharide gelling agents structural-mechanical properties were experimentally confirmed; the laws of interaction between polysaccharide gelling agents and animal protein concentrates were established; the technological stability of gel forming process and new products quality raise; results have been introduced in food production enterprises and in the educational process; branch of industry - food industry.