The article provides information on the development of formulations and production technology of functional food snacks (bars, tablets, cubes) from vegetables, fruit and secondary raw materials from the production of direct-pressed fruit and vegetable juices for a healthy snack during the day (morning, afternoon, evening) in accordance with the current trend of nutrition: “The right products at the right time”. In a balanced diet, a person needs two to three snacks during the day between main meals. Each snack should have an individual combination of proteins, fat, carbohydrates, fiber and with the given parameters of calorie content and antioxidant activity. Developments of the authors of the article are related to vegetable and vegetable-fruit snacks (bars, tablets and cubes) with low calorie content, which can be used as a light snack “on the go”, as an addition to food or a light snack. Products based on vegetable and fruit raw materials are included in the consumer subcategory in the market of snacks (bars, tablets, cubes) along with snacks made from cereal-muesli, fruit-nut, energy, but they differ significantly from them in low calorie, high fiber and antioxidant content. The scientific component of the development of formulations and technology for vegetable and fruit and vegetable snacks is not to create them with ingredients that no one has used yet, but that these products are required for the healthy nutrition of adults and the full development of children. All researches, developments and manufacture of samples were carried out on instruments and equipment of laboratories and departments of Michurinsk State Agrarian University.
Mathematical methods for designing recipes for various food products including fruit-jelly sweets of a given composition are based mainly on the methods of linear and experimental statistical programming. The use of the linear programming method made it possible to simulate the recipe for fruit-jelly sweets enriched with collagen. In the mathematical modeling of sweets, we were guided by a unified recipe for fruit-jelly masses, with a partial replacement of granulated sugar with strawberry powder and a solution of collagen hydrolyzate, replacement of fruit and berry cooking with strawberry puree. The requirements of GOST 4570-2014 for sweets were taken into account, according to which the mass fraction (ppm) of fruit raw materials should be at least 7%, ppm. moisture - no more than 32.0%, ppm reducing substances - no more than 60.0%. White sugar (x1), molasses (x2), strawberry puree (x3), agar-agar (x4), citric acid (x5), strawberry powder (x6), collagen hydrolyzate solution (x7) were used as prescription ingredients. As a result of calculating the program, the shares of prescription ingredients were obtained: x1 = 0.45; x2 = 0.24; x3 = 0.25; x4 = 0.016; x5 = 0.005, x6 = 0.05; x7 = 0.18. In this case, the goal function tends to the maximum, i.e. to obtain a product of high nutritional value. The data obtained made it possible to compose the recipe composition of enriched fruit-jelly sweets for the production of 1000 kg of product. The technological process for the production of sweets included sequentially performed operations that allow obtaining a product with a high nutritional value, the required content of biologically active substances and good organoleptic properties that meet the requirements of regulatory documents.
Currently, the mechanisms of influence of microwave and infrared energy on the nutritional value of raw materials and food products are not fully understood. At the same time, the main task of the food industry is the maximum possible preservation of the healthy properties of raw materials during its processing, including using of physical methods. The authors investigated the possibility of using microwave and infrared heating in the production of dried beet refuse. The optimal parameters of microwave processing of beet refuse were established, at which the maximum increasing of the total antioxidants content is observed: electric power - 800 W, time - 160 sec, specific work - 640 W / g · sec, heating temperature of refuse - 92 ° C. The intensification of the process of beet refuse infrared drying with the lowest loss of antioxidants is provided at a temperature of 60-65°C and a drying time of 3 hours 25 minutes.
In the food industry, when processing fruits and vegetables, heat treatment is used. Most often, the pretreatment processing of plant materials is carried out with steam or water, as a result of which there is a loss of nutrients valuable for the human body, including antioxidants. The article proves the advantage of using microwave heating as a preliminary heat treatment of apple and beet refuse in order to increase nutritional value by increasing the content of water-soluble antioxidants in them. Thus, the content of vitamin C increases by 1.32 - 1.57 times, flavonoids by 1.77 - 2.01 times.
Natural sources of antioxidants are plant materials, which include dietary fiber, oligosaccharides, vitamins, and minerals. Fruits and vegetables are the main natural sources of dietary fiber, vitamins, macro- and microelements and one of the popular ingredients for creating functional products that have a regulatory effect on many body systems and the body as a whole. The article examines the biochemical characteristics of fresh fruits and vegetables in order to highlight the most promising ones for bakeries. As a result of a comprehensive assessment of the biochemical characteristics of fresh fruits and vegetables, the most promising ones for baking were identified.
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