No abstract

разработанные пищевые системы улучшают физикохимиче ские и органолептические показатели, формирующие понятие «качество творога».ключевые слова: творог, ионотропное гелеобразование, ка чество, уронаты, кальций, влагоудерживающая способность.

The purpose. Substantiation and development of protein-fatty basis for sacchariferous confectionery products with the increased biological value, downgraded caloricity and extended shelf life which can be used for organization of balanced diet for sportsmen. Methods. Organoleptic and physicochemical parameters of protein-fatty basis, fat content in olive seeds are determined by means of standard techniques; amino acid composition -by ISO 13903:2005; oxidative stability -by rapid method of «active oxygen» at temperature 85±1°С at easy approach of light and air in reactor of barbotage type with constant feed rate of air and mixing; period of induction is determined graphically on curves of change of peroxide value. To design experiments and process data they applied mathematical methods with the use of software packages Мiсrosoft Ехсеl and Statistica. For calculation of ratio of ingredients in protein-fatty basis they used Sheffe simplex-trellised plan. Results. Sampling of ingredients of protein-fatty basis is proved. The volumetric part of olive seeds is counted which matches to ratio 2:1:1 on essential amino acids leucine:isoleucine:valine. Calculation of the optimum content of olive seeds in protein-fatty basis with the purpose of delay of oxidation processes is carried out: seeds of sunflower -20±5% vol., flux -50±5, sesame -30±5% vol. Conclusions. Sampling and content of ingredients is substantiated of protein-fatty basis balanced on essential amino acids with branched circuit (leucine, isoleucine, and valine) and tryptophan, and also irreplaceable polynonsaturated fatty acids. The developed protein-fatty basis is used in structure of sacchariferous confectionery products that promotes raise of biological value, decrease of caloricity and raise of oxidative stability last.Key words: feed of sportsmen, vegetable oils, olive seeds, essential amino acids, polynonsaturated fatty acids.

Остапенко Виктория Анатольевна, аспирант, кафедра тех нологии вина и энологии, Одесская национальная академия пи щевых производств, Украина.