NEW BISCUITS AND BAKERY GOODSS ARE VITAMINIZED BY NATURAL CAROTENOID HERBAL NANOADDITIONS FOR HEALTH FOOD
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2016, Vol 1, Issue
Abstract
The research is devoted to scientific substantiation and development of bakery and confectionery products (including school rolls and biscuits) vitaminized by natural carotenoid plant Nano additives from traditional for Ukraine raw materials – vegetables (carrots and pumpkin) for health food. The recipes and technologies of biscuits and buns enriched in carotenoid additives from carrots and pumpkins for healthy nutrition, which include the use of blends and mixes – natural plant fine additives in the form of puree from carotenoids-containing vegetables and lemon zest that allows both to preserve carotenoids, vitamins and other biologically active materials, and allows to obtain ready-made products with high organoleptic and structural-mechanical indicators are elaborated. In the result of experimental studies and mathematical modeling of the data, the recipes of two vitaminized buns for students with the use of fine carotenoid additives are developed. The recipe of the bun different from usual bun with the fat content of 5% and sugar 56% was used as an analogue. The dose of additives and the stage of adding them to the technology of cooking buns is experimentally substantiated. The recipes of 2 buns (relating to common muffin) – "Karotynka", "Oranzhon", which differ in the number of carotenoid supplements from carrots and pumpkins are developed. The quality of new kinds of buns according to their organoleptic, physical- chemical parameters and BAS content is studied. They are compared with their analogues. It is shown that vitamin buns differ in high content of β-carotene and vitamin C. For example, 100 grams of "Karotynka" biscuits contain 5,5 mg of β-carotene that covers the daily needs of a human in β-carotene , and "Oranzhon" bun contains 4,2 mg per 100 g, almost 90% of the daily needs of a human in β-carotene, while in the analogue it is not available.
Authors and Affiliations
Raisa Pavlyuk, Viktoriya Pogarska, Тatyana Kotuyk Т, Svitlana Loseva, Nadiya Timofeyeva
Keywords
Related Articles
- EP ID EP175247
- DOI -
- Views 102
- Downloads 0
РОЗРОБКА РЕЦЕПТУРИ НАПІВКОПЧЕНОЇ КОВБАСИ З М’ЯСА ПЕКІНСЬКОЇ КАЧКИ
У технології м’ясопродуктів перспективним напрямом досліджень є використання м’яса водоплавної птиці. Для розширення асортименту були розроблені рецептури м’ясомістких напівкопчених ковбас із м’ясом пекінської...
THE EFFECT OF EXTRACTION CAKE OF OAT GERM ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE-WHEAT DOUGH AND THE QUALITY OF BREAD
The article presents the results of research regarding the effect of 10–20% of extraction cake of oat germ on the structural and mechanical properties of rye-wheat dough and the quality of finished products. The effect o...
ДОСЛІДЖЕННЯ БІОЛОГІЧНОЇ ЦІННОСТІ НАПІВФАБРИКАТІВ М’ЯСНИХ ПОСІЧЕНИХ ЗАМОРОЖЕНИХ ІЗ ВИКОРИСТАННЯМ СУМІШЕЙ «KRIOMEAT» ПІД ЧАС ЗБЕРІГАННЯ
Наведено результати дослідження біологічної цінності напівфабрикатів м’ясних посічених заморожених із використанням сумішей «KrioMeat» під час зберігання. Установлено, що використання сумішей сприяє збереженню вмісту амі...
DEVELOPMENT OF RESOURCE SAVING METHOD OF CLEANING GARLIC AND PROMISING WAYS OF DEVELOPING ITS HARDWARE DESIGN
A literature study of the methods and processes of garlic cleaning is carried out. The problems that arise in the processing of garlic cleaning are highlighted. Process design and constructive decisions of implementing t...
R-FUNCTIONS APPLICATION FOR MATHEMATICAL MODELLING OF HEAT TREATMENT PROCESSES
The investigations on the establishment of optimal mode of heat treatment process of semi-finished products are carried out in this paper. A mathematical model of heat treatment process of semi-finished products is consi...