AROMATIC ADDITIVES AS FUNCTIONAL INGREDIENTS OF HEALTHY PRODUCTS FOR CATERING ESTABLISHMENTS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 6
Abstract
This article explores the feasibility using of aromatic additives and low-calorie sweeteners in the production of carrot-based food, namely carotenoid paste for functional products. The relevance of developing healthy food products in order to improve the health of Ukrainian population is shown. The chemical composition of raw materials, namely carrots, thyme and peppermint, and their functional properties are presented. The dynamics of boiling down the carrot paste according to the dry matter has been investigated content and the content of β-carotene and vitamin C has been determined, indicating the positive effect of additives (thyme, peppermint, and stevioside). The results of tasting evaluation of the finished product are shown and its high sensory properties are noted.
Authors and Affiliations
В. О. Кожевнікова, Л. О. Гушпіт, О. В. Ткачук
Keywords
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