Functional food products with components of secondary raw materials of juice production
https://doi.org/10.20914/2310-1202-2018-3-134-139
Abstract
Currently, the food industry worldwide tries to adhere to the model of agricultural production, using recycled materials to reduce technology costs and expenses. The development of functional products remains relevant not only in European countries, but also in Russia. This article presents data on technology of powder, as a component of functional product, one part of which is a preliminary removal of seeds that contain glucosides, fats, essential oils, leading to its Rancidity. The resulting fine powder, which contains biologically active substances in easily digested form, flavor, aromaforming compounds, as well as sugar (34.0-48.0%), fibre (20.0–35.1%), pectin (3.7–4.8%), vitamins (С 6.4–3.5 mg/100 g, P 28.9–50.6 mg/100 g) and minerals (potassium, calcium, magnesium), able to complement and reinforce the functional significance of the major components, giving the medical quality of the final product. All analyses for the study of chemical indicators of quality of raw material and canned foods, conducted using titrimetric, photometric, spectrophotometric methods on existing Standards. Each of the developed functional products can meet the daily requirement for vitamins and pectin by 15% or more. Introduction in the food industry of technologies aimed at the integrated use of secondary raw materials of juice production, is a reserve for obtaining additional food products and increasing their nutritional value.
Keywords
apple pomace, powder, vitamins, chemical composition, technological features, new types of products.
УДК: 664.8:634.11
Supporting agencies: Federal State budgetary scientific institution of the North Caucasus federal scientific centre for horticulture, viticulture winemaking
About the Authors
N. V. Droficheva
https://elibrary.ru/author_items.asp?authorid=98266&pubrole=100&show_refs=1&show_option=0
of the North Caucasus federal scientific centre for horticulture, viticulture winemaking
Russian Federation
Cand. Sci. (Engin.), research scientist, laboratory of storage and processing of fruits and berries, Krasnodar, 350901, 40th anniversary of Victory, 39
of the North Caucasus federal scientific centre for horticulture, viticulture winemaking
Russian Federation
Cand. Sci. (Engin.), research scientist, laboratory of storage and processing of fruits and berries, Krasnodar, 350901, 40th anniversary of Victory, 39
T. G. Prichko
of the North Caucasus federal scientific centre for horticulture, viticulture winemaking
Dr. Sci. (Agr.), head of the FNC "Gardening", Krasnodar, 350901, 40th anniversary of Victory, 39
Dr. Sci. (Agr.), head of the FNC "Gardening", Krasnodar, 350901, 40th anniversary of Victory, 39
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Review
For citations:
Droficheva N.V., Prichko T.G. Functional food products with components of secondary raw materials of juice production. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(3):134-139. (In Russ.) https://doi.org/10.20914/2310-1202-2018-3-134-139
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