Lehnert S. The formation of quality of vegetable-curd pastes of heightened biological value

The thesis is devoted to scientific formation of quality of vegetable-curd pastes of heightened biological value. There was obtained new information about chemical composition of white root crops of different botanical sorts and their steroid complex, which was studied for the first time. There were determined sort and morphological features of accumulation of nitrates, radionucleids, salts of heavy metals, oxalic acid and oxalates, psoralen, and there were elaborated the methods of their reduction which are, at the same time, the ways of stabilization of the color while processing of root crops. With the help of mathematical modeling on the basis of modern requirements of nutritiology, formalization of qualitative and quantitative indexes of model compositions, there were elaborated recipes of vegetable-curd pastes. There was studied their organoleptic, physical and chemical, microbiological features, indexes of nutritional, biological value and safety of new vegetable-curd pastes. There is elaborated and approved normative and technological documentation on the new production. The results of researches are implemented in production and educational process.