Запис Детальніше

Research of dry plant concentrates – ingredient of a food health improvement

Цифровой репозитарии Национального технического университета "Харьковский политехнический институт" (eNTUKhPIIR)

Переглянути архів Інформація
 
 
Поле Співвідношення
 
Title Research of dry plant concentrates – ingredient of a food health improvement
 
Creator Ananieva, Valeriya
Krichkovska, Lidiya
Belinska, Anna
Dubonosov, Volodimir
Petrov, Sergiy
 
Subject biologically active substances
products for health improvement purposes
 
Description 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 microand 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.
 
Date 2019-04-22T10:27:53Z
2019-04-22T10:27:53Z
2016
 
Type Article
 
Identifier Research of dry plant concentrates – ingredient of a food health improvement / V. Ananieva [et al.] // EUREKA: Physics and Engineering. – 2016. – No 4. – P. 17-24.
http://repository.kpi.kharkov.ua/handle/KhPI-Press/40814
 
Language en
 
Format application/pdf
 
Publisher Scientific Route