Competitive ability research of emulsion type sauces enriched with selenium

Authors

  • Микола Павлович Головко Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine
  • Владислав Геннадійович Применко Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-7856-6678
  • Тетяна Миколаївна Головко Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-7059-3620

DOI:

https://doi.org/10.15587/1729-4061.2015.51101

Keywords:

emulsion-type sauce, competitive ability, selenium, quality model, dietary supplements

Abstract

Competitive ability indicators of emulsion-type sauces (ETS) with added dietary supplements (DS) «Syvoselen Plus» and «Neoselen» were investigated and identified.

Indicators of quality models of ETS enriched with organic selenium compounds were calculated, and a comprehensive quality assessment of new products with the emulsion structure was carried out.

Competitive ability, prospects for production and sales of selenium-enriched emulsion sauces were determined.

It was found that the practical implementation of the proposed method for qualimetric calculation of competitive ability indicators of new recreational ETS, which meet the requirements of time and consumers, shows the feasibility of its application for assessing the prospects for production and sales of new products. So, mayonnaise «Selenoviy» with DS «Neoselen» is a highly promising product which has the highest integrated quality indicator, cost-effective level of cost, patent protection and consumer satisfaction compared to the control sample and mayonnaise «Selenoviy» with DS «Syvoselen Plus».

The aforesaid causes particular scientific interest as one of the possible ways for obtaining recreational products is the enrichment with protein-mineral complexes that form the basis of DS. «Syvoselen Plus» and «Neoselen» contain organic selenium compounds, which are the product of chemical adsorption of selenium ions Se2- by globular whey proteins. DS can be used not only as a source of the above nutrient but also as an emulsifier of dispersed systems such as mayonnaise. Their introduction to the ETS recipe does not adversely affect the organoleptic quality indicators, enhances emulsion stability, increases the amount of organic selenium. Therefore, research of competitive ability of selenium-enriched ETS is important.

Author Biographies

Микола Павлович Головко, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Head of department

Department of Commodities in customs

Владислав Геннадійович Применко, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

Postgraduate student commodity research in customs

Тетяна Миколаївна Головко, Kharkiv State University of Food Technology and Trade 333 Klochkivska str., Kharkiv, Ukraine, 61051

PhD, Associate Professor

Department of commodity and commodity expertise

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Published

2015-10-15

How to Cite

Головко, М. П., Применко, В. Г., & Головко, Т. М. (2015). Competitive ability research of emulsion type sauces enriched with selenium. Eastern-European Journal of Enterprise Technologies, 5(11(77), 42–48. https://doi.org/10.15587/1729-4061.2015.51101

Issue

Section

Technology and Equipment of Food Production