Justification of the choice of plant raw materials and forms of its processing for expanding the range of functional foods products

Abstract

The article reflects the original results of the study of the chemical composition and the presence of physiologically active substances in the aboveground part of the common Aegopodium, which naturally grows in the forest-steppe zone of the Krasnoyarsk Territory. It is shown that the studied biomass is rich in vitamins A, C, group B and P-active substances, as well as macro- and microelements - magnesium, iron, manganese, selenium and copper, which determines the expediency of its use in the production of functional food products. On the basis of the use of dry powders (concentrates) of common Aegopodium and Jerusalem artichoke, a recipe for a new low-moisture bakery product has been developed, which has received the name -Breads "TopifitoSS", as well as a technological map of the specified new functional product. It has been established that the introduction of 12.5 wt.% Dry powders of common Aegopodium whitewash and Jerusalem artichoke into the classical formulation of loaves, as well as the replacement of water with whey make the organoleptic properties and nutritional value of the finished product optimal. Consumption of 100 g of the product provides an intake into the body, mg: ascorbic acid - 10.7; P-active substances - 2.4; magnesium - 18; phosphorus - 30.5; iron - 4.2; selenium - 0.21; energy value - 335 kcal. The regulated indicators of quality and safety of a new functional product have been determined. An expert assessment of organoleptic indicators revealed compliance with regulatory requirements, while experts noted a pleasant, harmonious taste of the product.