Abstract
The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.
Highlights
В состав плодов и ягод, предназначенных для получения порошков, входят сахара и органические кислоты, способные образовывать при нагревании вязкую и труднорастворимую массу
Fruit and berry powders are already used in the production of jelly
juices and sauces based on domestic plant raw materials with a high proportion
Summary
Ключевые слова: сублимированная облепиха, фитопорошок, качество, химический состав сырья. Целью исследований стало изучение качества и пищевой ценности порошка из сублимированной облепихи. Объектом изучения выступила сублимированная облепиха (ТУ 10.39.25-007-0111115841-2018) изготовителя ИП А.Н. Изучено качество упаковки и маркировки, а также органолептические показатели, пищевая ценность и минеральный состав сырья. Определено, что маркировка сублимированной облепихи не соответствует регламентированным требованиям ГОСТ Р 51074-2003 и ТР ТС 022/2011. Органолептические показатели фитопорошка идентифицированы как свойственные данному виду сырья. Фактическое содержание белка и жира в исследуемом материале не соответствует уровням, заявленным производителем. Изучаемое сырье отличается разнообразием химического состава, а именно содержанием белка, каротиноидов, витаминов Е и А, липидов, пищевых волокон, уникальных микроэлементов – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn
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