No abstract

The aim of the study is the optimization of the functional properties of sesame seed protein. In the course of studies, functional properties (water-and fatholding capacities, fat emulsifying capacity) of a sesame seed protein productthe protein concentrate -were determined. The obtained data was analyzed using the MathCAD and Statistica software's; the optimal thermal denaturation parameters were established in order to regulate functional properties of protein products. When the protein concentrate is heated for 20 minutes at a temperature of 60 0 C we established a value increasing of water-holding and fat-holding capacities; the maximum value of fat emulsifying capacity is observed at a temperature of 35.5 0 C. Keywords-protein concentrate, thermal denaturation, sesame seed protein, water-holding capacity and fatholding capacity, fat-emulsifying capacity.

The aim of the research is the scientific justification, development and implementation of physical methods for the protection of culinary products from microbiological damage. The effect of the electromagnetic field of extremely low frequency (EMF ELF) on the expiration date of vegetable salads was studied. The effective processing parameters of the EMF ELF treatment of vegetable vinaigrette postponed its expiration date, providing high quality and safety of dishes throughout the storage period.

The authors theoretically substantiated and experimentally confirmed the feasibility of using high-molecular acid-soluble chitosan (HAC), which inhibits the growth of microbial flora in the production of salads, to extend the expiration date of salads and ensure the quality and safety indicators of products during storage. The effect of «cold pasteurization» of HAC on the microflora of salads was established. Regression models were obtained that adequately describe the effect of HAC on the microbiological and organoleptic indicators of salads. A method for multi-criteria optimization of the technological mode of production of salads using chitosan according to microbiological and organoleptic indicators to extend their expiration date is proposed. A method for the introduction of HAC in the production of salads in the composition of the dressing – in the form of a 1 % solution in 3 % acetic acid. Salad dressing recipe using HAC was developed. The efficiency of the production technology of salads with the use of HAC was confirmed, which allows one to extend their expiration date at a storage temperature of (4 ± 2) °C from 12 to 78 h.