Benderska O. Improved technology tomato sauces of tomato paste seeds

The dissertation is devoted scientific substantiation and improvement tomato sauces by use secondary tomato resources. The theoretical and practical aspects by use tomatoes technical maturity and seeds in the justification for absract improved technology tomato raw include speciations and technological properties. For the first time based on theoretical and experimental researches peculiarities chemical composition maturity are established. Optimal modes pre-treatment tomato are determined and influence changes carotenoids tomatoes is investigated, which at initial stage can be subjected to enzymatic. We propose use recycling tomatoes for food semi-processed food, namely, the tomato seeds. The features chemical composition of tomato seeds are established. It is proved that the tomato seeds have high nutritional and biological value, which is caused by increased content proteins, lipids, carbohydrates and can be used ration of healthy food.