Development of recipes for combined products with functional properties
Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food p...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
Maykop State Technological University
2021-04-01
|
| Series: | Новые технологии |
| Subjects: | |
| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/466 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850064334390034432 |
|---|---|
| author | O. A. Ogneva N. S. Bezverkhaya |
| author_facet | O. A. Ogneva N. S. Bezverkhaya |
| author_sort | O. A. Ogneva |
| collection | DOAJ |
| description | Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins. |
| format | Article |
| id | doaj-art-e48972d21ec64a099fa168d7398d50ff |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2021-04-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-e48972d21ec64a099fa168d7398d50ff2025-08-20T02:49:19ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292021-04-01171646910.47370/2072-0920-2021-17-1-64-69446Development of recipes for combined products with functional propertiesO. A. Ogneva0N. S. Bezverkhaya1FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin»FSBEI HE «Kuban State Agrarian University named after I.T. Trubilin»Currently, products with functional properties are becoming more and more important, therefore, it is relevant to expand the range of these products and increase their production. Taking into account the relevance of these products, we decided to develop new recipe compositions for functional food products containing the following main ingredients: fruit and vegetable raw materials, pectin, SMP (skim milk powder), whey, sourdough. In order to develop new recipes, the following tasks have been set: to study the chemical composition and physical and chemical properties of all recipe components; to determine the possibility of an increase in the prebiotic properties of the used vegetable and fruit raw materials; to investigate experimentally the possibility of simultaneous use of probiotic micro flora and fruit and vegetable raw materials treated with an enzyme preparation; to develop recipe compositions of fruit and vegetable products with functional properties; to analyze the functional orientation of the developed products. Vegetable and fruit raw materials in the form of puree and juices, milk whey obtained in the production of cottage cheese, pectin (liquid and dry), probiotic starter cultures in the form of concentrates of lactic acid and bifidobacteria, Pectinex Ultra SP-L pectolytic enzyme have been selected as the objects of the research. As a result of the research, we have developed new recipes for functional drinks and desserts, as well as analyzed their functional orientation. In accordance with the normative and technical documentation for functional food products the developed products can be classified as functional ones in terms of the content of the following functional sources: pectin, organic acids, minerals, and vitamins.https://newtechology.mkgtu.ru/jour/article/view/466vegetable raw materialsfruit raw materialsmilk wheypectin substancesprobioticsprebioticsdrinksdessertsvitaminsminerals |
| spellingShingle | O. A. Ogneva N. S. Bezverkhaya Development of recipes for combined products with functional properties Новые технологии vegetable raw materials fruit raw materials milk whey pectin substances probiotics prebiotics drinks desserts vitamins minerals |
| title | Development of recipes for combined products with functional properties |
| title_full | Development of recipes for combined products with functional properties |
| title_fullStr | Development of recipes for combined products with functional properties |
| title_full_unstemmed | Development of recipes for combined products with functional properties |
| title_short | Development of recipes for combined products with functional properties |
| title_sort | development of recipes for combined products with functional properties |
| topic | vegetable raw materials fruit raw materials milk whey pectin substances probiotics prebiotics drinks desserts vitamins minerals |
| url | https://newtechology.mkgtu.ru/jour/article/view/466 |
| work_keys_str_mv | AT oaogneva developmentofrecipesforcombinedproductswithfunctionalproperties AT nsbezverkhaya developmentofrecipesforcombinedproductswithfunctionalproperties |