Mardar M. Scientific principles of formation and improvement of consumer properties of new cereal foods

Dissertation is devoted to the solution of a contemporary problem of formation and improvement of consumer properties of new cereal foods that have heightened nutritional value. The ways of improving consumer properties of new cereal foods were substantiated and the methodology of enriching cereal foods with limiting micro- and macronutrients for healthy public nutrition was improved. A system of models for formation of consumer properties, comprehensive merchandising evaluation of ready-to-eat foods and stimulation of their inflow to the consumer market was developed. Recipes of new extruded cereal foods of heightened nutritional value and wholegrain wheat bread with root vegetable inclusions were developed and scientifically substantiated. Merchandising evaluation of new cereal foods was performed on the basis of analysis of organoleptic and physicochemical quality indicators, nutritional and biological value, safety indicators and medical and biological study; a comprehensive quality indicator was calculated. Changes in quality indicators of the newly-developed foods during their storage and effect of various types of packaging on these changes were studied, and as a result, guaranteed shelf life was determined. A package of measures to promote the enriched foods on the market was developed. A hierarchical classification of dry cereal breakfasts based on the features that bear upon formation of consumer properties of foods was proposed. Regulatory documentation for the new foods was developed and approved, and commercial production of the new foods was launched.