Lystopad T. Development of technology of sauces from wild and cultivated berries with iodine-containing additives.

The dissertation is devoted to the development and scientific substantiation of the technology of sauces from wild and cultivated berries with the addition of iodine-containing additives. Cornel, cranberry, buckthorn, blueberry and guelderrose, which are grown in large quantities in Ukraine, were chosen as the berry base for the research. Seaweed was used as iodine-containing additives, because nowadays they are considered to be the largest natural source of dietary iodine. As a result of the review of literature sources the approaches concerning use of seaweed in foodstuff are systematized. For the first time it is proposed to combine wild and cultivated berries with seaweed raw materials in the technology of sauces. The consumer properties of berry sauces using seaweed are evaluated. Studies have shown that the chemical composition of seaweed in addition to iodine contains a significant amount of protein and amino acids. Carbohydrates of seaweed are represented in particular by algilic acid and fucoidans, which can act as structurants. Their ability to form a structure was confirmed by determining the rheological characteristics of sauces. Sensory and physicochemical parameters of sauces based on wild and cultivated berries using seaweed raw materials were studied. It is established that all experimental sauces have high sensory quality indicators, meet the requirements of regulatory documentation on physical and chemical parameters. Compliance with the requirements of regulatory documentation and current legislation on the main safety indicators was proved, in particular, on toxicological and microbiological indicators and a study was conducted to establish the absence of GMOs in ready-made sauces. In addition, to ensure the naturalness of the developed products, the composition of sauces does not include preservatives The possibility of producing sauces without preservatives has been confirmed by microbiological studies. The quality and safety of the developed sauces were confirmed by the calculation of a comprehensive quality indicator.