title: Ð Ð°ÑÑÐ¸ÑÐµÐ½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ñ Ð¾Ð»Ð¾Ð´Ð½ÑÑ ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÐºÐ¾ÐºÐ¾ÑÐ¾Ð²Ð¾Ð³Ð¾ Ð¼Ð°ÑÐ»Ð°
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: Expanding the range and improving the technology of cold sauces based on coconut oil
Creators: name: Ð¨ÑÑÑÑÐ¾Ð², ÐÐ»ÑÑ
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: 2020
Subjects: ÐºÐ¾ÐºÐ¾ÑÐ¾Ð²Ð¾Ðµ Ð¼Ð°ÑÐ»Ð¾
Ñ Ð¾Ð»Ð¾Ð´Ð½ÑÐµ ÑÐ¾ÑÑÑ
Ð»Ð¸Ð¿Ð¾Ð¿ÑÐ¾ÑÐµÐ¸Ð½Ñ
ÑÑÐ¸Ð³Ð»Ð¸ÑÐµÑÐ¸Ð´Ñ
Ñ Ð¾Ð»ÐµÑÑÐµÑÐ¾Ð»
Ð¿ÐµÑÐ²ÑÐ¹ Ð¾ÑÐ¶Ð¸Ð¼
coconut oil
cold sauces
lipoproteins
tryglycerides
cholesterol
first spin

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description: 68 pages, 12 figures, 10 tables, 2 appendices. This work is devoted to studying the possibility of using coconut oil for the preparation of cold sauces based on it. To achieve this goal, the following tasks were established: 1. Characteristics of the biochemical composition of coconut oil, its properties and features. 2. Identification of the positive and negative effects of coconut oil on human health. 3. Justification of samples of coconut oil, objects and research methods. 4. Development of cold sauces based on coconut oil. 5. Preparation of recommendations for the practical use of well-developed cold sauces. The work was carried out on the basis of the Graduate School of Biotechnology and Food Science (Peter the Great St. Petersburg Polytechnic University). Information was collected via the Internet. All collected data was translated, localized, analyzed and structured. The practical part of the work was carried out in the laboratories of Graduate School of Biotechnology and Food Science. As a result, the physicochemical and organoleptic characteristics of coconut oil were determined, as well as studies of the developed sauces â foam stability and the content of solid triglycerides were carried out. As a result, recommendations were made on the practical use of the developed cold sauces, as well as when using coconut oil in cooking.