Abstract
The paper substantiates the efficiency of using non-traditional plant materials in food and culinary recipes with high nutritional value. The purpose is to find new technological solutions for using secondary raw materials in the technology of functional food production. The chemical composition of lingonberry (Vaccínium vítis-idaéa) and cranberry (Oxycóccus) press residues obtained after juice extraction was investigated. The sanitary-hygienic indicators of lingonberry and cranberry press residues were determined. Based on this research, we developed the method for the production of powders and pastes from secondary berry resources - lingonberry and cranberry press residues. The research involved quantitative assessments in order to define if the manufacturing process for the production of powders and pastes satisfies non-wastefulness. The optimal storage parameters for lingonberry and cranberry powders and pastes, ensuring maximum safety of biologically active substances - antioxidants: ascorbic acid, P-active substances were determined. Tests revealed that lingonberry and cranberry powders can be referred to the group of baking improvers, while lingonberry and cranberry paste can be used as thickening and gelling agents.
Highlights
The problem of enriching food with essential nutrients that can improve many physiological processes of human metabolism, increase the ability of body defense systems to respond adequately to adverse environmental conditions, reducing the risk of foodborne diseases has recently become one of the most important [1,2,3,4,5]
We developed the method for the production of powders and pastes from secondary berry resources - lingonberry and cranberry press residues
There are some data that suggest that this type of raw material is an important source of dietary fiber, vitamins, mineral and other substances [6,7,8] and there is no information concerning the methods for canning, processing, using them as enriching additives in food production
Summary
The problem of enriching food with essential nutrients that can improve many physiological processes of human metabolism, increase the ability of body defense systems to respond adequately to adverse environmental conditions, reducing the risk of foodborne diseases has recently become one of the most important [1,2,3,4,5]. One of the priorities that can solve the problem of healthy nutrition for people living in the Krasnoyarsk territory is searching for new types of nontraditional plant-based raw materials, which will enrich food with vital nutrients to a level satisfying physiological needs of the human [1,2,3,4,5]. Waste products from juice production, namely lingonberries and cranberries press residues, were chosen as secondary plant-based raw materials [1,2,3,4,5]. There are some data that suggest that this type of raw material is an important source of dietary fiber, vitamins, mineral and other substances [6,7,8] and there is no information concerning the methods for canning, processing, using them as enriching additives in food production. Comprehensive study aimed at solving persistent national economic problem - the rational use of secondary plant-based raw materials with a high content of biologically active
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