Формування асортименту та товарознавча оцінка зернових хлібців поліпшеної якості: автореф. дис. на здобуття наук. ступеня канд. техн. наук: 05.18.15 – товарознавство харчових продуктів

Abstract

Обґрунтовано доцільність розробки нових зернових хлібців оздо-ровчого спрямування на основі вивчення споживчих переваг та методоло-гії розгортання функції якості. На основі математичного моделювання ре-цептурного складу та експериментальних досліджень визначено оптималь-ний склад збагачуючих зернових хлібців поліпшеної якості. Проведено товарознавчу оцінку нових зернових хлібців на основі аналізу органолептичних показників якості, харчової та біологічної цінно-сті, показників безпечності та медико-біологічних досліджень, розрахова-но комплексний показник якості. Встановлено ефект синергізму за показ-ником біологічної активності при включенні до складу продукту збагачу-ючих добавок, що призводить до підвищення біологічної активності зер-нових хлібців. За результатами медико-біологічних досліджень встановле-но, що продукти володіють антиоксидантною активністю та гепатопротек-торною дією, їх можна рекомендувати як у масовому, так і в профілактич-ному харчуванні людей. Досліджено зміни показників якості розроблених продуктів у процесі зберігання та вплив на ці зміни різних видів пакован-ня, у результаті встановлено гарантований термін зберігання. Розроблено комплекс маркетингових заходів щодо просування зба-гачених продуктів харчування на ринок. Розроблено та затверджено нор-мативну документацію на нову продукцію. Результати досліджень упрова-джено у виробництво та освітній процес.

The expediency of the development of new grain wellness crisp bread on the basis of studying of consumer preferences and methodology of the deployment of quality function is proved. In order to justify the type of spelt, which is advisable to use in the production of crisp bread and in which modes to carry out its preparation, a comparative analysis of the chemical composition and technological properties of ordinary breadwheat flour of "Kuyalnik" variety, spelt wheat of German origin "Schwabenkorn" and spelt of “Zoria Ukrainy” variety, which are divided into districts in Odessa region, which allowed to determine spelt as the basis for the production of new grain crisp bread and establish a rational peeling time – 10 seconds. By means of mathematical modeling, formalization of qualitative and quantitative indices of quality of model compositions the recipes of grain crisp bread with the use of enrichment additives (powders of rosehip, ashberry, milk thistle, green tea extract) ahave been developed. The calculation of the optimum composition of the new grain crisp bread was performed in the environment of Statistica 10 (StatSoft, Inc.) software package. The results of organoleptic and physico-chemical studies of the control and experimental samples of grain crisp bread produced in the laboratory on a pre-calculated prescription composition allowed to justify the rational content of the introduction of plant components, namely – asshberry powder – 5,0%; rosehip powder – 5,0%; milk thistle powder – 5,0%; green tea extract – 0,5%, which make it possible to obtain products with improved consumer properties, in particular – good organoleptic and physico-chemical indices, high nutritional and biological value. Assessment of the trade analysis of new grain crispb read based on the analysis of organoleptic quality, nutritional and biological value, safety and biomedical research was performed, a criterion of performance was calculated. It is proved that grain crisp bread based on spelt are characterized by crispy, porous structure, attractive light cream color, harmonious taste, pronounced smell of additives used according to the organoleptic characteristics. According to the analysis of food and biological value it has been established that the protein content in grain crisp based based on spelt with the inclusion of vege-table additives is 15,21...16.1; they are also characterized by high fiber content. The new crisp bread are characterized by a high content of macro- and microelements according to the analysis of the biological value. The effect of synergy in terms of biological activity with the inclusion of enriching additives in the product has been established, which causes an in-crease in the biological activity of grain crisp bread. On the basis of medical and biological studies it was found that the products have an antioxidant activity and hepatoprotective effect, therefore, they can be recommended both in mass and in preventive nutrition of people. The changes in the quality indi-ces of the developed products in the storage process and the impact on these changes on the different types of packaging was studies, as the result a guaran-teed shelf life has been determined. The optimum type of packaging (biaxially oriented polypropylene film) has been determined for grain crisp bread. It was found that the guaranteed shelf life of grain crisp bread in a package made of BOPP at a temperature of (18±2) ºC and a relative humidity of 70...75% is 6 months. Critical control points of dangerous factors have been justified at the stages of the life cycle of products for new grain crisp bread based on the principles of HACCP concept. A set of marketing activities to promote enriched food products to the consumer market has been developed. The design of packaging for new grain crisp bread based on spelt with the inclusion of vegetable additives was of-fered. The calculation of the main indices of economic efficiency of production of new grain crisp based on spelt was performed and the social effect of production and consumption of new grain crisp bread was offered which consists in expansion of the range and providing consumers with products with the improved con-sumer properties, the increased nutritional value and antioxidant properties due to use of only domestic natural components. Regulatory documents has been developed and approved for new products. The research results are implemented in the production and educational process.