Prymenko V. The technology of Selenium-protein dietary supplements and sauces with their use

The dissertation is devoted to the scientific substantiation of the technology of Selenium-protein dietary supplements and sauces with their use. On the basis of theoretical studies, the scientific and practical bases of modern human nutrition and the role of mineral substances in his nourishment are given; the regional selenogenic deficiency in Ukraine and the biological significance of Selenium and ways of its insufficiency correcting are revealed. The technologies of SPDS «Syvoselen Plus» and «Neoselen» containing organic compounds of Se are developed. The expediency of application of the developed SPDS in the food products’ technology is proved. For the first time the toxicokinetics of SPDS is described on the example of model lab animals (white linear, sexually mature rats). The chemical composition of additives is investigated, their functional and technological properties are determined and scientifically substantiated. The technologies of sauces (mayonnaise, ketchup and mustard) using the SPDS «Neoselen» have been developed. The organoleptic, physicochemical indicators of quality and safety of developed products and forms of communication and structure of system water, which are kept by food systems of sauces, are investigated. The practical recommendations for the use of designed sauces in health and treatment-prophylactic nutrition have been developed. The recommended norms of their use are defined. The expediency and the complex of measures on introduction of technologies of dietary selenium-protein supplements and sauces with their use at the enterprises of the food-processing industry and catering establishments have been carried out.