Grinenko I. Scientific justification and development of innovative technologies of food products and dietary supplements

The dissertation is devoted to the development of innovative technologies of food products and dietary supplements. The possibility of obtaining enriched salts and sugars with the use of spicy-aromatic plants, fruit and berry raw materials has been scientifically substantiated and experimentally established. Technologies for obtaining dry powders from the juice of inulin-containing raw materials, in particular Jerusalem artichokes and burdock, have been scientifically substantiated, and a technology for obtaining a low-calorie natural sweetener from yacon root tubers has been developed. The interaction of fructans with biologically active substances of vegetable raw materials is proved, which determines their use as fillers and thickeners in the production of fruit, berry and vegetable powders. The processes of obtaining biologically active sugar syrups enriched with extracts of spicy-aromatic plants and thermolabile substances are substantiated. The regularities of the fermentation processes of fruit and berry plants leaves in order to create new promising drinks have been scientifically substantiated. Technological schemes for obtaining dietary supplements based on Jerusalem artichoke and burdock juice powders have been developed. Optimized technological processes for the production of culinary products using enriched ingredients, which allows to reduce the amount of salt, sugar and fat in recipes, beverages based on fermented leaves, as well as dietary supplements based on Jerusalem artichoke and burdock juice powders.