Antonenko A. The technology of functionally purposed sauces with dietary supplements

The technology of functionally purposed sauces with dietary supplements is scientifically based and developed in the thesis.The compositional mixture based on protein-fat supplement "Super" ЄСО, mucilage, pectin and calcium lactate is scientifically based and developed.The mechanism of complex formation between mucilage, pectin and calcium lactate in model systems at different pH rates is identified, due to formation of calcium bridges between carboxyl groups of glucuronic acid in mucilage and pectin molecules.The dependence of changes of model system viscosity properties based on water, milk, broth, fruit juices and puree, on concentrations of protein-fat supplement "Super" ЄСОТМ, mucilage, pectin, calcium lactate in the composite mixture for sauces is scientifically based and identified.As a result of research the technology and the range of functionally purposed sauces are developed. Normative and technological documentation is developed and certified, the new technologies are implemented into public catering establishments, economic effect of implementation is calculated.