Kameneva N. Formation of consumer properties of semi-frozen tomato fruits

This dissertation is devoted to the scientific substantiation of the product range and develop new recipes with frozen vegetables semi tomato fruits with the addition of plant polysaccharides and their merchandising characteristic. Expediency of using natural polysaccharides, such as guar gum, ksantanova gum and alginates sodium recipes for new stock quick-frozen vegetables to tomato semi vegetables to improve their consumer properties during freezing and low temperature storage. The regularities of the influence of plant polysaccharides on structural and rheological characteristics of products. The influence of additives on changes introduced consumer properties of semi-frozen fruit and vegetables tomato deadlines storage. Еlaborated documentation received and declarative patents of Ukraine for useful model.