Makovska T. Development of technologies for mayonnaise sauces enriched with biocorrectors.

The thesis is devoted to the development of technologies for new mayonnaise sauc-es enriched with a biocorrectors, with a balanced PUFAratio of ω-6 ω-3, with synbiotic properties using dietary fiber, direct bifidobacteria bacterial concentrate and bifidogenic factors. A marketing study of consumer motivations and preferences when choosing new types of mayonnaise and mayonnaise sauces was performed and it was found that the mayonnaise products rangein the market and the network of restaurant establishments does not satisfy needs of consumers. There are not enough mayonnaise sauces on the market with healthy natural additives for health purposes, so developing new types of mayonnaise sauces enriched with natural additive is relevant and well-timed. The analysis of the fatty acid composition for sunflower, soybean, flax-seed and rape-seed oils was carried out; the applicability of using a sunflower and soybean refined deodorized oilsmixture to increase the biological effectiveness of emulsions was proved. The ratio of sunflower and soybean refined deodorized oil has been optimized (11:14) to ensure the optimal ratio (10:1) of polyunsaturated fatty acids of a range ω-6:ω-3.