Ananieva V. Technology of mayonnaise sauces with enhanced biological value

The purpose of the study is to develop the technology of mayonnaise sauces using a complex of biologically active substances of plant material, which will provide effective indicators of quality by organoleptic and structural and mechanical parameters as well as a certain amount of essential nutrients.The object of research is the technology of production mayonnaise sauce with enchanced biological value.In the course of the work, theoretical and experimental methods of research (X-ray fluorescence spectroscopy, photocolorimetry, gas-liquid chromatography) were used.For planning experiments and experimental data processing applied mathematical and statistical methods. The results of the experimental studies are reflected in the scientific novelty of the dissertation work, as:mutual influence of antioxidants developed by the developed blended oil and grape skin powder on the increase of the period induction of oxidation triacylglycerols oils;with the use of approximation polynomials, effective conditions for the transfer of protopectins of grape skin powder to a soluble state are determined;mutual influence of the complex thickener non-starch nature and grape skin powder to the rheological properties of mayonnaise sauce was established.Was proposed the structural diagram of the production of mayonnaise sauces with enhanced biological value.According to the results of the dissertation, the draft technical conditions "Mayonnaise sauces are vitaminized" and the technology of developed mayonnaise sauce in the industrial environment of PE "Victor and K" (Kropivnitskiy) have been tested.