Zhukevych O. Сonsumer properties of sauces and pasteson a creambase

The thesis is devoted to the improvement of consumer properties of sauces and paste on a cream base. The efficacy and feasibility of using dietary iodine supplement «Lamidan», plant material (horseradish, mustard, walnuts), eggs and ascorbic acid as part of sauces and pastas on a cream base are proved to enhance their biological value. The increase in protein, essential amino acids, polyunsaturated fatty acids, minerals, including iodine and selenium, ascorbic acid with simultaneous decrease of the energy value of production by reducing the content of lipids and carbohydrates can also be marked. Rheological properties of food emulsion systems resistant to syneresis with high structural and mechanical characteristics while increasing the number of bound water in these systems, provided with the components of natural materials: pectin, cellulose and starch, horseradish and mustard powder, alginic acid seaweed Laminaria japonica Aresch, as well as protein substances and lecithin sour cream and eggs were studied and improved. Bactericidal and fungicidal effect of horseradish and mustard on inhibition of food-borne illnesses pathogens, which allows in combination with antimicrobial activity of lactic acid bacteria to guarantee the preservation of consumer properties of sauces and paste on a cream base during storage was proved. The regularities of changes in the organoleptic, physico-chemical, structural and mechanical performance and safety indicators of sauces and paste on a cream base enriched with organically bound iodine, ascorbic acid, volatile and complete proteins during goods movement.