PROSPECTS FOR THE USE OF ORGANIC DRIED PHYSALIS IN THE PRODUCTION OF FLOUR CONFECTIONERY

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PROSPECTS FOR THE USE OF ORGANIC DRIED PHYSALIS IN THE PRODUCTION OF FLOUR CONFECTIONERY

Journal Title: International Science Journal of Engineering & Agriculture - Year 2022, Vol 1, Issue 3

Abstract

The article examines the consumption properties and prospects of using dried organic physalis in the production of flour confectionery products. The research object is dried physalis TM “Navitas”. The energy value of this product is 110 kcal/100 g. The fat content is 1 g/100 g; carbohydrates – 20 g/100 g; proteins – 2 g/100 g. Using atomic absorption spectrophotometry on a C-115 PK atomic absorption spectrophotometer, it was established that the potassium content in 100 g of the product is 543 mg, the phosphorus content is 43 mg/100 g. The content of other trace elements is limited. Thus, 100 g of dried organic physalis satisfies the need for potassium per day by 23.16%. Among all vitamins, physalis contains the most vitamin C – 11.7 mg/100 g. Physalis meets the needs of vitamin C by 16.71% and vitamin PP – by 18.50%. Vitamins of group A and B in the product are contained in a limited amount. To study the content of toxic elements in the product, generally accepted methods were used: copper, zinc, lead and cadmium were determined by the atomic absorption method, arsenic by the colorimetric method, mercury by the flameless atomic absorption method. The level of all toxic elements is below the permissible limits. Cadmium was not detected in organic physalis. Such data may indicate the safety of the product. The author has developed a recipe for a new cake made from organic raw materials “Grechanyk”, which contains dried physalis at the rate of 54 kg/t of product. Further research will be aimed at studying the consumer properties of the developed product.

Authors and Affiliations

Аlina Tkachenko

Keywords

EP ID EP707874
DOI 10.46299/j.isjea.20220103.17
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