Innovative Technologies of Taste Supplements

Abstract

Topicality. Among all known foods, food salt and sugar have the most complaints and they are called white deaths. The valuable sugar has become harmful due to excessive use and purification, which eliminates the associated minerals and minor compounds that accompany it in vegetable raw materials. A large amount of nutritional salt is harmful due to excessive amounts of sodium. The regulation of the chemical composition of these foods, which will reduce their harmful effects on the human body, it is an urgent task of the present.Purpose and methods. The purpose of the research is the development of innovative technologies for the production of sugar and food salt of increased biological value using natural vegetable raw materials. Research methods have been used during the work: standard physiochemical and organoleptic.Results. Sugar enrichment technologies have been developed with natural vegetable raw materials containing aromatic substances (mint), antioxidants (ginger), colorants and vitamins (raspberries, sea buckthorns). The ball scales of organoleptic evaluation of enriched sugar with mint, ginger, sea buckthorn and raspberry are given. An organoleptic evaluation of enriched sugars has been carried out. By assessing the nutritional and energy value and comparing the mineral and vitamin content of the enriched sugars, the increased biological value of the newly created products has been proved. Technologies of obtaining food salt with high content of biologically active substances of vegetable origin, as well as ball scales of their organoleptic evaluation have been developed. It has been proved that the obtained salts enriched with biologically active substances of plant origin contain respectively 62.5% (technology 1) and 75.9% (technology 2) of sodium content in normal kitchen salt and 25.9 (technology 1) and 90.4 (technology 2) times more potassium content.Conclusions and discussion. As a result of the conducted research, the possibility of enrichment of white sugar and kitchen salt through the use of biologically active substances of plant material has been proved and raw materials have been selected, which allowed to substantially expand and improve the mineral composition of such refined products as food salt and sugar. It is established that due to the addition of components of plant origin, it is possible to reduce the sodium level in the enriched salt by 37.5%, and increase the potassium up to 90 times. The organoleptic evaluation of the products obtained showed high levels of taste, odor, color and appearance.Scientific novelty of the work consists in the development of scientific and practical positions and the creation of a methodology for the enrichment of sugar and food salt based on the selection of components of plant material in accordance with their component composition. For the first time, the theoretical substantiation and selection of raw materials for improving the mineral composition of food salt, in particular the ratio of sodium-potassium was performed. Thus, thanks to the developed technologies, it was possible to increase the biological value of sugar and food salt compared to their refined «white» prototypes.