Abstract
Considered the technology for the production of edible powders from vegetable raw materials. The technology for producing powders from berries is developed to produce a high-quality product in which all ingredients of raw materials are stored in a concentrated form.The current trend in nutrition is related to the expansion of the range of functional products whose daily use contributes to the prevention of hypovitaminoses and metabolic disorders, and ultimately to the rehabilitation of the population. New, non-traditional sources of local raw materials, including plant based products, need to be explored and exploited in order to address the issue of instantiate new generation of healthy foods, and the development of technologies for obtaining functionalities. The use of fruit crops, the most source of biologically active substances, is very promising in this direction.The Department of Preservation Technology of the National University Food Technology has conducted a study to enable the use of fruit and berries for food powders. To this end, powder has been obtained from the blueberry berries of ordinary, with the establishment of its physico-chemical properties.The patterns of the influence of the blueberry powder on the functional properties of the foodstuffs were investigated in the example of tomato sauces.Analysis of the results of the studies has shown that a blueberry berry powder can be used in the production of canned and other products not only to enrich their functional ingredients but also to provide them with new technological properties. The food powders received do not contain harmful impurities, have high food value, are easily absorbed by the body, compact and long periods of time. Studies have shown that the blueberry powder is a rich source of vitamins (c acid, β-carotene, tocopherol) and can be used successfully in the manufacture of tomato sauces with functional properties.
Highlights
The problem statement A current problem is the quality and safety of food produced
The review of existing world technologies and technical literature data has shown that food powders extracted from vegetable and berry raw materials are a modern and convenient form of keeping valuable properties of raw materials
Powder was obtained from bilberries by drying them in a roller dryer, the process preceded by raw materials cooking and followed by grinding
Summary
The problem statement A current problem is the quality and safety of food produced. The deteriorating environmental situation results in food contamination by radionuclides, toxic elements, nitro compounds, pesticides, antibiotics, etc. It should be noted that this situation has a negative impact on people’s health and results in reduction of life expectancy and increase in morbidity and pathology of newborns. There is a need to rehabilitate the structure and quality of food, to develop products enriched with biologically active substances, and to expand the use of foods with high biological value. The current trend in nutrition is the expansion of the range of functional products which, used daily, contribute to prevention of hypovitaminosis and metabolic disorders, and, to improving people’s health. Non-traditional sources of local raw materials, including plant based products, need to be found and used to create a new generation of instantiated healthy food products, and technologies should be developed of obtaining functional additives. The use of fruit crops, the main source of biologically active substances, is a very promising direction
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