Lenert S. Scientific rationale for cholesterol-lowering food products

This dessertation is devoted to scientific justification and tchnology development of cholesterol-lowering food products. On the basis of the formulated scientific concept, a model for the correction of phytosterol deficiency in the diet of modern man has been developed for the first time. For the first time the hydrolytic activity of lipase Candida rugosa type VII and enzyme preparation Pentopan BG500 against y-oryzanol was proven. Also for the first time rational parameters of hydrolysis of y-oryzanol by different enzyme preparations were scientifically substantiated and mathematical models were developed to control this process and a guaranteed yield of hydrolysis products (phytosterols). In detail were studied: the chemical composition, a separate steroid complex, the biological value of peanuts, buckwheat and millet, also the species and varietal regularity of contaminant accumulation were established. In this study we developed technologies of cholesterol-lowering food products using peanuts, buckwheat and millet and Scientifically substantiated their preventive efficiency. The main indicators of quality, safety and their changes during storage were determined. The diet has been developed as a food system to reduce cholesterol pressure on the human organism. A set of measures regarding the introduction of the newly developed technologies at some food manufacturers of Ukraine has been carried out. The socio-economic efficiency of the production of cholesterol-lowering food products is proven.