Технології добавок дієтичних селен-білкових та соусів з їх використанням: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.16 - технологія харчової продукції

Abstract

Дисертацію присвячено науковому обґрунтуванню технологій добавок дієтичних селен-білкових (ДДСБ) та соусів з їх використанням. На підставі теоретичних досліджень висвітлено наукові та практичні основи харчування сучасної людини, роль мінеральних речовин в її харчуванні, виявлений регіональний селенодефіцит в Україні та біологічне значення селену й способи корекції його недостатності. Розроблено технології ДДСБ «Сивоселен Плюс» та «Неоселен», що містять органічні сполуки Se. Доведена доцільність застосування розроблених ДДСБ в технології харчової продукції. Вперше описана токсикокінетика ДДСБ на прикладі модельних лабораторних тварин (білих лінійних статевозрілих щурів). Досліджено хімічний склад добавок, визначено та науково обґрунтовано їх функціонально-технологічні властивості. Розроблено технології соусів (майонезу, кетчупу та гірчиці) із використанням ДДСБ «Неоселен». Досліджено органолептичні, фізико-хімічні показники якості та безпечності розробленої продукції, форми зв’язку та структури системної води, що утримується харчовими системами соусів. Розроблено практичні рекомендації щодо застосування соусів «Селенових» в оздоровчому та лікувально-профілактичному харчуванні при Se-дефіцитних станах населення. Визначено рекомендовані норми їх вживання. Доведено доцільність та проведено комплекс заходів із впровадження технологій добавок дієтичних селен-білкових та соусів з їх використанням на підприємствах харчової промисловості та закладах ресторанного господарства

The dissertation is devoted to the scientific substantiation of the technology of Selenium-protein dietary supplements and sauces with their use. On the basis of theoretical studies, the scientific and practical bases of modern human nutrition and the role of mineral substances in his nourishment are given; the regional selenogenic deficiency in Ukraine and the biological significance of Selenium and ways of its insufficiency correcting are revealed. The urgency of the development of an economically advantageous and safe dietary supplement, based on the protein-Se system, is established. The maximum admissible concentrations of Se-containing salts in the uterine environment of dietary supplements have been established. The forms, in which Selenium is presented in the SPDS, and the nature of its combination with milk serum protein are established. Thus, 26,7% of metallic Selenium, 39% Selenium-protein compounds and 33% as unreacted inorganic compounds were detected within the first day after the start of the process of obtaining the SPDS. The technologies of SPDS «Syvoselen Plus» and «Neoselen» containing organic compounds of Se are developed. The expediency of application of the developed SPDS in the food products’ technology is proved. For the first time the toxicokinetics of SPDS is described on the example of model lab animals (white linear, sexually mature rats). The values of LD50 of SPDS after their introduction to the white rats’ stomach were determined. The toxicity class of additives is 5th, that means practical non-toxicity of them. The possibility of creating organic selenium-protein complexes based on milk serum and Calcium selenate is proved. Thus, the use of SPDS «Syvoselen Plus» and «Neoselen» as dietary supplements in food products is possible in following quantities: SPDS «Syvoselen Plus» – W≤23,3 mg/kg, SPDS «Neoselen» – based on daily human needs for Se and the effect of the additive amount of the on the technological indexes of the products’ quality, that were enriched with it on organic Se compounds. The indicators of functional and technological properties of additives are determined and scientifically substantiated. In view of the practical non-toxicity of SPDS it is recommended for dietary nutrition and inclusion in medical diets. The technology of mayonnaise «Selenovy», ketchup «Selenovy» and mustard «Selenova» using the SPDS «Neoselen» was developed. The organoleptic, physical and chemical indicators of the developed products’ quality are investigated. The evaluation of organoleptic quality indices of the developed sauce products is carried out which proves the promising of their production by an expert method. On the basis of research of the forms of connection and structure of system water, which is kept by the food systems of sauces, the insignificant effect of sedimentation on the uniformity of the structure water system is established at the condition of storage of investigated food systems in the containers with a height of not more than 60 mm during the terms that are not more than 45 days. The dependence of the shear rate on the shear stress and the effective viscosity of the sauces with the SPDS is studied. The microbiological parameters of sauces with SPDS during the standard validity periods (45 days) were investigated. Antagonistic influence of SPDS on the studied groups of pathogenic microorganisms is revealed. For the first time, the methods of the determination of complex quality and competitiveness indicators at the study of sauces enriched with Selenium are practically adapted. The methods of promising production and sales of Selenium-enriched sauces have been proven. In order to determine the safety of sauces the biochemical parameters of blood serum of white linear rats were investigated. The hygienic safety of sauces with SPDS has been proved. Practical recommendations for the use of sauces «Selenovy» in health and treatment-prophylactic nutrition at Se-scarce health status of population have been developed. The expediency of the introduction of the technology of selenium-protein dietary supplements and sauces with their use at the food industry and catering establishments has been proved. A complex of measures for the implementation of the SPDS and developed sauces at the food industry enterprises was carried out.