Registration Number
0223U001434,
0120U100683
, R & D reports
Title
Scientific and applied basics of semi-finished and culinary products production in the restaurant indust
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Head
Grynchenko Natalya H., Доктор технічних наук
Registration Date
28-01-2023
Organization
State Biotechnology University
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A comprehensive study of the Ukrainian market was conducted from the point of view of the formation of demand and supply, market saturation, the level of competition and monopolization, pricing and foreign economic activity. It has been established that the market is a complex organizational structure, the supply of which is formed by various organizational and legal forms of enterprises. The peculiarities of the studied market, which are due to the uniqueness of the product, its importance in the nutrition of the population, conditions and terms of implementation, the level of satisfaction of demand and the solvency of the population, integration processes in the field of processing and sale of products, the development of foreign economic relations, are substantiated.
The chemical composition and functional-technological properties of poultry eggs were theoretically investigated from the point of view of the possibility of their implementation in the technology of food products. The recipe composition and technological process of products based on poultryeggs have been developed.
The expediency of using modified starches and secondary dairy products in the composition of thermostable sauces has been proven and experimentally substantiated. The technology of thermostable hot sauces with a heterogeneous structure has been developed. Methods of ensuring the colloidal stability of emulsion systems in the temperature range of 1...90oC in the heating-cooling-heating cycle have been implemented. The expediency of using whey proteins of milk, dry fermented yolk as emulsifiers has been proven; as stabilizers - corn modified corn starch.
On the basis of the conducted research, the conditions and terms of storage of products based on eggs and egg products (such as omelets), as well as heat-stable sauces, were substantiated, which was confirmed by a complex of organoleptic, physico-chemical and microbiological indicators.
Product Description
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Biliaiev Viacheslav O.
Bolshakova Viktoria A.
Hrynchenko Olha O.
Dromenko Olena B
Zhelevа Tatуana S
Kamsulina Nataliia V.
Kolesnikova Maryna Borysivna
Onishchenko Vyacheslav М
Pivovarov Evgen Pavlovych
Skurikhina Ludmila A.
Ianushkevych Oleksandr Ivanovych
Yancheva Marina O.
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2023-01-28
