DETERMINATION OF SAFETY INDICATORS OF FROZEN FRUIT SEMI-FINISHED PRODUCTS FOR THE PRODUCTION OF SMOOTHIES
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 2, Issue
Abstract
The actual level of toxic elements content, namely heavy metals, mycotoxins, nitrates, pesticides and radionuclides in dried apples, strawberries, oat flakes is established. And as these indicators are set in fresh and frozen semi-finished products for smoothies made from these ingredients. Investigation of the content of toxins and mycotoxins in fresh samples showed that the content of residual quantities of these indicators does not exceed the established standards. To determine the content of toxic elements and their changes during storage, the studies were carried out immediately after the manufacture of the semi-finished product, and then after 30 days of storage at -18 ± 2 ° C. The study of fresh and frozen fruit semi-finished products confirms their compliance with the requirements of the state system for quality control of food products. Requirements to the maximum permissible concentrations (MPC) of nitrates in semi-finished products for smoothies of similar composition are not available, but comparing the content of nitrates in the product with the requirements for baby food products makes it possible to consider that the product obtained meets even these stringent requirements. So for canned fruit on the basis of MPC is 50 mg / kg, while the resulting semifinished product contains 47 mg / kg. It is noted that smoothies of similar composition contain ascorbic and folic acids, synergism of these vitamins strengthens the body's ability to excrete nitrates. Frozen fruit semi-finished product for the production of smoothie drinks successfully combines those nutrients that reduce the intake of radionuclides into the body and increase the body's resistance to radiation. These substances include apple pectin, which binds radionuclides and prevents their absorption in the intestine, natural antioxidants, which increase the body's resistance to various infections and negative environmental effects. Given the safety indicators, it can be argued that a frozen fruit semi-finished product for the production of a smoothie is safe for the human body
Authors and Affiliations
Дмитро Одарченко, Євгенія Соколова, Олена Аксьонова, Аліна Абабова
Keywords
Related Articles
- EP ID EP248093
- DOI 10.5281/zenodo.1108548
- Views 108
- Downloads 0
USING CLOUD SERVICE IBM ARCA FOR SCIENTIFIC RESEARCH IN UNIVERSITIES
The authors considered a new generation of technology solutions in software for scientific research universities. They described the possibilities of IBM ARCA. IBM ARCA will help scientists and junior research staff (stu...
TECHNOLOGIES OF WHEAT BREAD WITH THE USE OF OAT AND MAIZE GERM PRODUCTS
The manufacture of wheat bread with the use of oat germ extraction cake and maize germ is improved. It is cleared up that the additives under research are to be added into the dough in quantity 10…20% from the total mass...
МОДЕЛЮВАННЯ ВТРАТ ЕНЕРГІЇ В ІНФРАЧЕРВОНИХ АПАРАТАХ ХАРЧОВОЇ ПРОМИСЛОВОСТІ
Розглянуто один із можливих методів моделювання втрат теплової енергії в інфрачервоних апаратах харчової промисловості. Наведена модель базується на законі Бугера. Отримано модель залежності відстані від випромінювача до...
STRUCTURAL-MECHANICAL PROPERTIES OF AUBERGINE SNACKS
Ukrainian market of dried fruits and vegetables is characterized by the development of their consumption culture as separate foodstuff and the increased interest in population to healthy food. So actual is the production...
WHIPPED PASTRY WITH EXTENDED SHELF LIFE
The purpose of this work was to study the influence of supplements and methods of packaging to extend the guaranteed term of storage of the whipped pastry and the changes of their quality during the storage. During stora...