Abstract
In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances. Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. This fact determines the need to increase the content of nutrients in desserts and reduce their energy component. Fruit and berry raw materials of local origin occupy one of the leading roles in the development of high-quality functional desserts, since they contain micronutrients that play an exceptional role in a healthy diet. The aim of the research is to develop a recipe and technology for the production of functional desserts using local sea buckthorn fruits. As a result of the research, the optimal amounts of ingredients in the recipes, the method and technology for the production of desserts have been determined. It has been shown that convective drying with a heating temperature of 45ºС is a promising preparation method for maximum preservation of vitamins in the dessert. On the basis of the laboratory research and the study of the physicochemical composition of the developed products, the efficiency of the production of functional desserts using sea buckthorn fruits containing such physiologically important ingredients as dietary fiber, pectin, vitamins, macro and microelements has been substantiated. The developed desserts are characterized by a reduced calorie content, and their consumption corresponds to the recommended norm of an adult’s physiological need for vitamin B1. The need for vitamin C not only satisfies the daily norm, but also corresponds to the recommended one for colds and fully covers an adult’s need. Laboratory studies have confirmed the effectiveness of the use of sea buckthorn fruits of local origin in expanding the range of functional desserts.
Highlights
In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances
Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed
Most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals
Summary
ФГБОУ ВО «Майкопский государственный технологический университет, ул. Первомайская 191, г. Плодово-ягодное сырье местного происхождения занимает одну из главенствующих ролей в разработке высококачественных десертов функционального назначения, поскольку содержит микронутриенты, играющие исключительную роль в организации здорового питания. Целью исследования явилась разработка рецептуры и технологии производства десертов функционального назначения с использованием плодов облепихи местного происхождения. На основании лабораторных исследований и изучения физико-химического состава разработанной продукции обоснована эффективность производства десертов функционального назначения с использованием плодов облепихи, содержащих в своем составе такие физиологически важные для организма ингредиенты, как пищевые волокна, пектин, витамины, макро- и микроэлементы. Проведенные лабораторные исследования подтверждают эффективность применения плодов облепихи местного происхождения в расширении ассортимента функциональных десертов. Ключевые слова: ягоды облепихи, местное растительное сырье, технологический прием, рецептура, функциональные десерты, процесс дегидрации, низкокалорийный продукт, витамины. Комаров Разработка рецептуры и технологии производства десертов ... Разработка рецептуры и технологии производства десертов функционального назначения с использованием плодов облепихи // Новые технологии. DEVELOPMENT OF A RECIPE AND TECHNOLOGY FOR PRODUCING FUNCTIONAL DESSERTS USING SEA
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