Developing a recipe for chips enriched with natural antioxidants
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
Snacks are firmly established in the modern diet due to the fast pace of life. However, their chemical composition does not always align with healthy eating principles, often containing an excess of refined ingredients. Due to the need to ensure adequate fruit and vegetable intake, the goal of this research was to develop a new type of snack – chips made from apple refuse and beetroot puree, buckwheat flour, and chamomile flower powder. Chemical analysis of the plant material confirmed its potential as a source of carbohydrates (sugars and dietary fiber) and natural antioxidants. A recipe for chips «Zarya» was developed, featuring infrared convective drying at 50-55°C, which ensures superior preservation of heat-sensitive antioxidants compared to traditional convective drying. Thus, the total content of antioxidants, ascorbic acid, and flavonoids (anthocyanins, flavonols, catechins) with the infrared-convective drying method is higher compared to convective drying by 26.6%, 53.9%, and 9.1%, respectively. The study confirmed the possibility of using the following beetroot varieties for chips: Bordo 237, Egipetskaya ploskaya and Cilindra, and determined the dependence of the content of flavonoids (catechins, anthocyanins, flavonols), ascorbic acid, and the total antioxidant content in the finished chips on the beet variety. The recommended portion of chips «Zarya» was established as 10 g, which ensures the adequate intake of an adult human body in flavonols and anthocyanins in an amount of at least 15% and the physiological daily requirement for dietary fiber - at least 9%.
About the Authors
Z. Y. Rodina
Michurinsk State Agrarian University
graduate student, food, commodity science and livestock product processing technology department, Internationalnaya St., 101, Michurinsk, 393760, Russia
O. V. Perfilova
Michurinsk State Agrarian University
Dr. Sci. (Engin..), professor, food, commodity science and livestock product processing technology department, Internationalnaya St., 101, Michurinsk, 393760, Russia
A. A. Derkanosova
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin..), professor, service and restaurant business department, Revolution Av., 19, Voronezh, 394036, Russia
K. K. Polyansky
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin..), scientific consultant, animal products technology department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Rodina Z.Y., Perfilova O.V., Derkanosova A.A., Polyansky K.K. Developing a recipe for chips enriched with natural antioxidants. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):52-60. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
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