Prytul's'ka N. The optimization of consumer characteristics of combined canned foods concentrates based on raw materials containing protein

The thesis is devoted to the solving of the problem of making food products with predefined characteristics. The ways of the use of protein containing additives of plant (lupine, soy-bean, pea, sunflower, kidney-bean, gram chick-pea, lentil, pea vine, wheat) and microbiological origin (from yeast-fungus post-alcohol production) domestic production for making new modern nutrients (texturates, extrudates, compositions, micronizates) and food products, that are optimized by the maximum possible number of the consumer characteristics, were developed and realized base on researches of the quality of these additives. The regularity of changing of the quality in concentrates of lupine's protein and yeast's protein under influence of changing pH, concentration of cooking salt, food phosphate, ferment preparation (neutral protease) were researched. The ability of new additives to influence on reduction of the accumulation of radionuclides by the organism of experimental animals was proved. Computer realization of scientific-methodic conception of the quality of food products optimization was offered according to the demands of the food science, that was realized during making recipes of new canned meat - force-meat, paste and food concentrates of dinner courses. Integrated valuation and approbation at the industrial conditions of them were realized.