Research of Dry Plant Concentrates – Ingredient of a Food Health Improvement

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.

Development and Research Candies With Increased Biological Value With Protein-Fat Composite

“…It should be noted that in recent years, manufacturers have sought to increase the attractiveness of their products by increasing their biological value [6][7][8]. Most often this is expressed in the application of semi-finished products from natural raw materials.…”

Investigation of anthoicians availability in sunflower seed husks

“…AC have a high antioxidant activity [5], neutralize the effect of free radicals, suppress the growth of tumors, have beneficial effects on the human body. Due to the natural properties of anthocyanins, they help reduce the fragility of capillaries, improve the state of connective tissues, help prevent and treat cataracts [4]. For industries that produce sweets, confectionery and non-alcoholic beverages, a variety of harmless dyes is needed.…”

Research on oxidative stability of protein-fat mixture based on sesame and flax seeds for use in halva technology

“…A method of fat-containing food products stabilizing with a complex natural antioxidant of plant origin was proposed in [12]. The effectiveness of such mixtures is much higher due to the synergism than the use of individual antioxidants.…”