title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¾Ð¼Ð°ÑÐ½ÑÑ ÑÐ½ÐµÐºÐ¾Ð² Ñ Ð²ÑÑÐ¾ÐºÐ¸Ð¼ ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸ÐµÐ¼ ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ð¾Ð²
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology of tomato snacks with a high content of carotenoids
Creators: name: ÐÐ¾ÑÐ¾Ð±ÐµÐ¹Ð½Ð¸ÐºÐ¾Ð², ÐÐ½Ð´ÑÐµÐ¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: ÐÐ¸Ð³Ð¸ÐµÐ½Ð° Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ
ÐÐ¸Ð¾ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÑÐ¾Ð¼Ð°ÑÑ
ÑÐ½ÐµÐºÐ¸
Ð»Ð¸ÐºÐ¾Ð¿Ð¸Ð½
ÐºÐ°ÑÐ¾ÑÐ¸Ð½Ð¾Ð¸Ð´Ñ
ÑÐµÑÐ¼Ð¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ°
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿ÑÐ¸Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ
Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð±ÐµÐ·Ð¾Ð¿Ð°ÑÐ½Ð¾ÑÑÐ¸
tomatoes
snacks
lycopene
carotenoids
heat treatment
cooking technology
quality and safety indicators

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description: The subject of the graduate qualification work is âDevelopment of technology of tomato snacks with a high content of carotenoidsâ. The work is devoted to the study of the dynamics of changes in nutrients in tomatoes during various heat treatments and the development of new products based on tomatoes. Experimental studies have established that sautÃ©ing increases the content of lycopene in tomatoes by 3 %, and drying - by 27 %. The safety of beta-carotene during sauteing is 97 %, and during drying â 24 %. Su-vide cooking of tomatoes did not significantly affect the carotenoid content. However, when using this treatment, a significant amount of ascorbic acid is retained and more oxalic acid is destroyed, compared with other samples. A technology has been developed for the manufacture of three types of tomato snacks with a high content of lycopene. When consuming a portion of tomato snacks in the amount of 30 grams, the product is able to satisfy the daily need for lycopene: for tomato bars with granola - by 20 %, for crackers - by 36 %, for pastille - above 100 %. Based on the results of studying the microbiological indicators of snacks, the following expiration dates were established for them: a bar - 10 days, pastille and crackers - 16 days. Technical documentation has been developed for tomato snacks: Specifications and Technological Instruction.