Gnitsevych V. Scientific substantiation of technologies for foamy and emulsion structure culinary foods with the use of amaranth and topinambour

ThDissertation deals with scientific substantiation and design of technologies for culinary foods with the use of amaranth (Amaranthus caudatus) and topinambour (Jerusalem artichoke). There has been set forth a scientific concept and feasible paths for its implementation. There has been scientifically grounded and experimentally specified the possibility to update functional-technological properties of topinambour polysaccharides and starch in amaranth seeds as part of vegetative raw materials that allow to raise their network-forming properties and use them in technology for foods with foamy and emulsion structure. There has been first described the effect of technological factors (environment рН, sugar concentration, temperature) on networking processes in foodstuff modelling systems while using juice and puree of amaranth and topinambour. There have been designed technological schemes for convenience foods and foodstuffs based on modified topinambour peree and amaranth seed starch, dry leaves and amaranth leaf extracts, found out mechanisms to regulate structural-mechanical characteristics of culinary foods, their quality factors. For the first time there have been obtained regularities of quality formation for culinary foods with foamy and emulsion structure in the process of manufacturing and storage.