Chemical Composition of Natural Raw Materials in Producing Innovative Food Products

Abstract

The Far Eastern Economic Region is a unique area with specific plant species composition growing there, which can be used in food technologies. These species include the Jerusalem artichoke, Chinese magnolia vine, hawthorn berry and cowberry. This article considers how natural raw materials from the Far Eastern Region of Russia can be used to produce innovative nutritionally balanced food products. Safety and quality parameters of raw materials and finished products were assessed using such methods as the organoleptic assessment, methods for determining chemical composition of food items, biological methods for determining nutritional value of products, and calculation method for linking food quality to its parameters. Research resulted in the profiles of functional ingredients of plant origin that were further included into formulations of melted cheese products, dry mixtures intended for the production of flour confectionery products, and ground meat systems.

Development of technology of gingerbread products enriched with raw materials of the Far Eastern region

“…General technical conditions". The technological operations were carried out according to the traditional scheme for the experimental and control samples [16].…”

“…The nutritional value of berry raw materials and products of its processing is the main qualitative characteristic. The defining properties of processed berries are low energy and high nutritional value, original organoleptic properties that form stable consumer preferences [16,17].…”