Özet:

The technology of the production of structured olive containing the encapsulated olive oil was developed and substantiated. The technology is based on the structuring methods with the use of ionotropic polysaccharides. The developed technology belongs to the technologies of extrusive formation of food products in the medium of sodium alginate with obtaining structured form of olive, that is, its imitated shapes. The implementation of this method implies comprehensive processing olive raw material to obtain several kinds of new products – encapsulated olive oil, structured olive and their combined form. The product is a capsule in the shell of a gel forming agent with internal content of olive puree or the products of their processing (fiber, pulp) with evenly distributed olive oil capsules (filler of structured olive). It is possible to produce the structured olive of various diameters (d=6...18 mm), different color at various ratios of "inner content – shell". Regulation of structural-mechanical and organoleptic parameters is achieved through the use of the mixed gel formation of related structure-forming agents (sodium alginate and agar). The alginic shell of the structured olive modified by agar makes it possible to ensure high acid resistance and stability of products over a long period of storage. Based on the complex of research, the main indicators of quality and safety of new product, the storage terms and conditions were established. Scientific and practical experience during the implementation of the technology can be applied to different types of fruit and vegetable raw materials. This makes it possible to obtain food products with different physical form. Involvement in technological process of inferior parts of fruit and vegetable raw material makes it possible to recycle raw materials comprehensively, increasing the profitability and efficiency of technological processes. Structuring technology as a method of technological influence makes it possible to expand the range of food products and effectively control the chemical composition and nutritional value of structured products. Author Biographies Olga Tishchenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051 Doctor of Technical Sciences, Associate Professor Department of Technology of Bread, Confectionery, Pasta and Food Concentrates

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