Research of characteristics of food concentrates of functional purpose
Abstract
The research of quality indicators is conducted, nutritional value and vitamin-mineral composition of new types of food concentrates for functional purposes: dry breakfasts, soups and instant cereals, instant drinks (kissels and cocoa drinks) enriched with linseed fiber have been studied. An organoleptic evaluation of new types of fortified food concentrates was carried out. The results of the tasting assessment were graphically drawn using the profile flavor analysis method. As a result of the physicochemical analysis of new enriched products, a significant protein content was detected (up to 26 % of the physiological requirement per day for the adult population and up to 30 % for the children of school and preschool age); fiber (up to 20 % of the average daily requirement), a low amount of fat, which allows these products to be classified as a healthy food. Studies of the fatty acid composition of samples of new products have been carried out. It is established that new types of products have a rich fatty acid composition. All products contain more than 0.3 g of omega-3 PUFA in 100 g of food concentrate. The presence of this amount of omega-3 PUFAs suggests that all developed food concentrates are a source of omega-3 fatty acids. Studies of the vitamin composition of new types of fortified food concentrates contain a significant amount of B vitamins have been carried out.
About the Authors
M. Y. Ulozhinova
RUE "Scientific and Practical Center of the National Academy of Sciences of Belarus for Food"
Belarus
Belarus
Ulozhinova Marina Yurjevna – post-graduate student
29, Kozlova str., 220037, Minsk
J. S. Usenya
RUE "Scientific and Practical Center of the National Academy of Sciences of Belarus for Food"
Belarus
Belarus
Usenya Julia Sergeevna – Candidate of Technical Sciences, Senior Researcher – Deputy Head of the Department of Technology of tuberous root products
29, Kozlova str., 220037, Minsk
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Review
For citations:
Ulozhinova M.Y., Usenya J.S. Research of characteristics of food concentrates of functional purpose. Food Industry: Science and Technology. 2018;11(4):53-62. (In Russ.)
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