RESEARCH OF DRY PLANT CONCENTRATES – INGREDIENT OF A FOOD HEALTH IMPROVEMENT

Valeriya Ananieva,Volodimir Dubonosov,Lidiya Krichkovska,Sergiy Petrov,Anna Belinska

doi:10.21303/2461-4262.2016.000124

Valeriya Ananieva, Volodimir Dubonosov + Show 3 more

Open Access

https://doi.org/10.21303/2461-4262.2016.000124

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Abstract

It is suggested to perfect technology of production of emulsive foodstuffs, as most consumed by all groups of population of Ukraine, by introduction to compounding of secondary wastes of exit-juice production and vine making as dry concentrates. Such method of enriching of foodstuffs will allow to bring down the deficit of necessary micro- and macronutrients, biologically active substances, and also to bring down indexes on the number of peroxide in the process of storage of low-caloric sauces due to being of natural antioxidants in powdered plant and vegetable material. Experiments were conducted for determination of micro- and macroelement composition and content of sum of polyphenolic substances samples of powdered plant and vegetable material. Samples with the optimal above-mentioned indexes were revealed and samples for the next stage of researches were chosen. The data plan experiment on the effect of temperature and time storage of powdered vegetable raw materials in the amount polyphenols (% wt) in samples of powdered vegetable raw materials used in the suggested corrections storage term low-calorie sauces based on secondary products of juice and wine manufacturing in recipes and calculations in compounding on productions.It was substantiated the choice of grape skin powder as bioactive addition in the emulsive foodstuffs for health improvment purposes, as a sample that has optimal indexes for micro- and macronutrients composition and maintenance of natural antioxidants of polyphenolic nature.

Highlights

Research in nutritiology that conducted by scientists [1,2,3] in recent years has shown that the daily foodstuffs consumed by people can be delicious and quick to prepare, and useful and able to enrich the diet or ration with biologically active substances (BAS) – flavonoids, micro- and macronutrients, dietary fibers and so on
Foodstuffs that are enriched in this way in vitamins, dietary fibers and other useful biologically active substances allow compensate the lack in the aforementioned nutrients and reduce the risk of XXI century disease rising – diabetes, obesity, vegetative-vascular lesions and others
Results of the research aimed to determine the content of polyphenolic substances (Fig. 1) shown that the maximum content of natural antioxidants identified in Black Pearl grape skin powder and Muscat White grape skin powder

Summary

Introduction

Research in nutritiology that conducted by scientists [1,2,3] in recent years has shown that the daily foodstuffs consumed by people can be delicious and quick to prepare, and useful and able to enrich the diet or ration with biologically active substances (BAS) – flavonoids, micro- and macronutrients, dietary fibers and so on. The data concerning the usage of various fat-containing products, dried vegetable concentrates as food additives to [4, 5] obtained by the method of cryogenic grinding, vacuum and freeze drying This method allows preserve the basic amount of biologically active substances in almost native state. Lack of necessary micro- and macronutrients is primarily concerned with the fact that refined food and foodstuffs that have been subjected to a long process of technological processing, consist virtually of fat, protein and «fast» carbohydrates [21]. This leads to a number of diseases among the population of Ukraine, such as obesity, diabetes, diseases of the gastrointestinal tract. The ground of choice of raw material and research of its properties for the further use in compounding of emulsive foodstuffs presents by part of research work in this direction

Materials and methods of dry plant material concentrates

Muskat White grape skins

Findings

Conclusions