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Information × Registration Number 0216U001648, 0113U008398 , R & D reports Title Formation of quality recreational purposes sauces enriched with selenium popup.stage_title Head Golovko Nikola Pavlovich, Доктор технічних наук Registration Date 15-03-2016 Organization Kharkov State Academy of Food Technology and Management popup.description2 Scientific substantiation of quality recreational purposes sauces enriched with selenium is the aim of work. This could create a wide range of food of health and preventive purpose to eliminate the deficiency of essential nutritional factors in the diet of modern Ukrainians. In this paper, the ways to overcome deficiency of minerals are established. The requirements for safety indicators, chemical composition, technological properties of health products and therapeutic actions are studied based on theoretical researches on its determination in the diet. The technologies of "Syvoselen Plus" and "Neoselen" selenium-protein dietary supplements (SPDS) reception are developed and substantiated, their chemical compositions are explored. The maximum allowable concentrations of Se-contained salts in the uterine environment of additives are installed. The technologies of "Neoselen" and "Syvoselen Plus" SPDS containing organic Se compounds are developed based on the obtained data. The rational concentrations and method of introducing the selected additives, their influence on the production process on physical and chemical and rheological properties of developed kinds of emulsion-type sauces are defined. The commodity quality assessment of developed emulsion-type sauces enriched with selenium is conducted. The rational addition of "Neoselen" and "Syvoselen Plus" SPDS for maximum preservation of consumer properties of the finished product is scientifically justified. The recipes and technologies of healthy food stuffs with selected additives' using are established and investigated: mayonnaise "Selenium", ketchup "Selenium" and mustard "Selenium". The positive impact of these additions on the organoleptic, physical, chemical, microbiological and safety parameters of finished goods is proved. Product Description popup.authors Бакіров Мюшфік Панах огли Головко Тетяна Миколаївна Захаренко Віталій Олександрович Колесник Тетяна Леонідівна Мячиков Олександр Васильович Полупан Валентин Вадимович Применко Владислав Геннадійович Юрченко Марина Анатоліївна popup.nrat_date 2020-04-02 Close