Akmen V. The formation of consumers properties of dietary additions with gemovym iron for pastries wares

Dissertation is devoted to the formation of consumer properties of iron-containing dietary additives «Fitoheme», «Kalheme», «Redheme» on the base of food blood and vegetable raw material powders for pastries such as sweet bricks (toffee type) and fruit and berry fillings on the base of jam which are enriched with heme iron. Factors that affect the stabilization process of heme iron in the new dietary additives «Fitoheme», «Kalheme», «Redheme» were determined, their recipe composition was improved and number of consumer properties for additives was established. The quality and safety indices of dietary additives under different conditions and shelf life were researched.The ways of use of dietary additives for enriching pastries on the base of the identified properties of dietary additives «Fitoheme», «Kalheme», «Redheme» were proposed. The rational mass fraction of dietary additives for recipes of fruit and berry fillings and disseminated toffee for formation of quality of enriched with heme iron products of medioprophylactic and medical direction was determined. It is found that the factors of the technological process and recipe components don’t affect the ratio of bivalent and trivalent heme iron in the enriched pastries. The quality indices of new enriched with heme iron pastries were investigated, and safe terms of storage were determined.The package of specifications for the new products was developed. The dietary additives and new pastries were tested in production environment. The data of cost-effectiveness of implementation of new types of pastries to the production were presented. The methodology of coulometric titration for determination of the antioxidant activity of research object was improved. It allows to conduct researches in unfiltered water extracts and facilitates the reducing the cost of the installation. The new denominate quantity – «Ascorbic acid unit» – AAU (mol/100 g) for the quantitative determination of the index was suggested.