Abstract
An important component of the population’s nutrition is vegetable raw material, including root vegetables. High-quality, standard raw materials are used for fresh sale in retail trade and at catering establishments; they are also laid for winter storage. However, there is a sufficient amount of substandard raw materials - in size, shape, deformation, and violation of integrity. Moreover, such raw materials have a high nutritional value. This paper presents the rationale for the recipe composition of blended types of purees using roots and wild berries. With the help of mathematical modelling, the optimum ratios of the components are determined, at which there is a high correlation between the organoleptic characteristics, technological properties and the content of biologically active substances. The results of the work make it possible to use substandard vegetable raw materials and wild berry stocks rationally. They allow wide use of new types of purees, including its use as semi-finished products for enhancing the nutritional value in the confectionery industry.
Highlights
The main types of root crops in the Krasnoyarsk Territory are potatoes, beets, carrots, radishes and some others
Wild berries - lingo berries, cranberries, and sea buckthorn in fresh and processed form are in great consumer demand, they have a fairly high cost and every year their resources are limiting
The lingo berries and cranberries were wiped; juice was pressed from the sea buckthorn
Summary
The main types of root crops in the Krasnoyarsk Territory are potatoes, beets, carrots, radishes and some others. The use of Jerusalem artichoke is expanding. This vegetable raw material is used in fresh and processed form; it is affordable and available in the consumer market. Wild berries - lingo berries, cranberries, and sea buckthorn in fresh and processed form are in great consumer demand, they have a fairly high cost and every year their resources are limiting. In terms of nutritional value, berries and vegetables have therapeutic, therapeutic and prophylactic properties. The functional properties of vegetables have a proven effect. Root crops accumulate 2 times more alkaline substances than acidic ones, which helps to maintain acid-base balance in the body [1]
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