Kondratjuk N. Technology of desserts with the use of the probiotic encapsulated microorganisms

The object of study - technology half-stuff "Product with encapsulated probiotic microorganisms" and desserts with its use. The aim of the thesis is to develop a science-based technologies desserts with used encapsulated products with a probiotic microorganisms. Research methods - sensory, physic and chemical, microbiological, methods of quantum-chemical modeling, system analysis, planning, experimental work. Scientifically explained the use of probiotic microorganisms in the technology of the desserts and proved the feasibility preparation of acid capsule-based food system "NaAlg-Ca2 +" with activated bifidobacteries, developed models that allow to predict the stages of the process of structure formation of sodium-calcium alginate gel in the physical form of capsules, taking into account the effect of solvent. Ukraine for the first time and the technology of half-stuff "Product is encapsulated with probiotic microorganisms" on the basis of "NaAlg-Ca2 +" and the assortment of desserts with healing effect was expanded. As a result of the complex research developed and approved by the regulatory and technological documentation, technological parameters making half-stuff which are produced on the basis of pilot batches, confirmed his quality and identify consumer characteristics. The scientific novelty lies in the science of technology desserts using the "Product encapsulated with probiotic microorganisms" as half-stuff goods. The novelty of the research results confirmed the approbation of the findings and recommendations on the scientific and practical conferences, proischzvodstvennyh conditions and the learning process. The main provisions of the thesis adequately published in specialized scientific journals, abstracts and conference proceedings. Made implementing the technologies developed by enterprises in Ukraine, Russia, Spain, the learning process SS IFTB KSUFT. These results should be used in enterprises restaurant industry, the food industry, in the educational process of higher education institutions that prepare professionals for the food and restaurant industry.