The thesis is devoted to the scientific substantiation and development of the technology of emulsion sauce products using a composite mixture of mushroom powders of non-standard mushroom raw materials of сhampignon mushrooms (Agaricus bisporus), shiitake (Lentinula edodes) and reishi (Ganoderma lucidum). On the basis of analytical review of the domestic and foreign literature, patent sources, it is proved to be expedient to use non-standard fungal raw materials A. bisporus, L. edodes and G. lucidum cultivated by domestic farms and having high nutritional value due to processing during convective drying temperature of 45°C and convection of the drying agent (υ = 1,5…5,5m/с) to obtain mushroom powders for later use in the technology of the emulsion sauces. The rational parameters of the mushroom powder production from A. bisporus, L. edodes and G. lucidum are the scientifically substantiated. Their quality and safety indicators have been investigated and the storage shelf life has been substantiated. The obtained mushroom powders are rich in proteins (18,7% – G. lucidum, 16,53% – L. edodes and 18,32% – A. bisporus), containing on average 4,2% of fats and – 61% carbohydrates. The biological value of G. lucidum proteins is the 61,95% (limiting amino acid – lysine, AC = 52,8%), L. edodes – 64,63% (limiting amino acid – valine, AC = 64,0%), A. bisporus – 64,92%, (limiting amino acid- leucine, AC = 74,3%). It has been investigated that mushroom powders contain saturated fatty acids (37,3% of total fatty acids), palmitic and stearic acids in their composition, their content is the 20,4% and 4,87% respectively. The content of monounsaturated fatty acids is about 8,2%, including oleic acid – 5,2% and nerve acid – 0,96%. Polyunsaturated fatty acids account for 52,7% of which linoleic ω6 – 49,7%, arachidonic ω3 – 2,4%, linolenic ω6 – 0,39%. Mushroom powders are rich in such biologically active substances as phenolic nature (1,08…1,53mg/100g), which exhibits P-vitamin activity, and therefore are a valuable ingredient in the human diet. The optimal concentrations of the mushroom powders in the composite mixture with serum protein concentrate (СWP-80) – MWС have been determined. The physicochemical and the functional-technological properties of this composite mixture, as well as model systems of emulsions with them, as a basis for the production of emulsion sauces from MWСs have been investigated. High biological value of the MWС proteins, high quality indices have been proved. The technology of the emulsion sauces is scientifically substantiated and proposed: «Fungi», «Multimiko», «Amber», «Salad mushroom», «Piquant». The indices of the safety and quality of these sauces have been investigated, the high level of biological digestibility of proteins of the sauces developed have been established – up to the 71,8% by trypsin index, which exceeds the control by 19%. Sauces prepared with a the composite mixture of the MWС had a higher mass fraction of the food nutrients, higher bioavailability and improved structural and mechanical properties compared to the control samples. Technology has been developed and comprehensive quality assessment of MWС sauce products has been carried out; approved the regulatory documentation for new sauces and dishes with them, which are introduced at restaurants.
