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.