Search academic texts

Information × Registration Number 0221U106252, 0120U105322 , R & D reports Title Development of a new generation of waffle confectionery for health nutrition using plant phytocomponents and marketing research popup.stage_title Head Poharska Viktoriia V., д.т.н. Registration Date 15-11-2021 Organization Kharkiv State University of Food Technology and Trade popup.description2  The object of research - technological processes of production of carotenoid and anthocyanin fillings on the basis of natural fruit and vegetable raw materials, spices, nuts, as well as obtaining with their use waffle confectionery for health foods with high content of plant phytocomponents (b-carotene, anthocyanins, L-ascorbic acid). , phenolic compounds, aromatic substances, etc.), which help to strengthen the immune system, with a reduced amount of sugar, fat, without the use of harmful food impurities. The purpose of the research is to develop carotenoid and anthocyanin fillings based on natural fruit and vegetable raw materials, spices, nuts and to develop a new generation of health-improving waffle confectionery products using them. As an innovation in obtaining new types of fillings used developed and proposed by the authors of natural herbal supplements in the form of fine powders, cryopure, which are a source of BAS (L-ascorbic acid, b-carotene, anthocyanin dyes, phenolic compounds, tannins), do not contain skin food impurities and act as part of fillings as natural dyes, flavors, thickeners. Research methods - the quality of raw fruits and vegetables, natural spices and additives obtained from them in the form of fine powders and cryopure was determined by physicochemical parameters and content of BAS (L-ascorbic acid, b-carotene, anthocyanins, phenolic compounds and oaks, .) using modern methods. Main part. The quality of carotene-containing vegetables, natural spices, anthocyanin-containing raw materials and additives obtained from them by deep processing in the form of fine powders and cryopure was studied and the expediency of their use as natural dyes, vegetable enrichments, flavorings and preservatives in caffeine was obtained. confectionery. For the first time, the paper proposes, scientifically substantiates and develops recipes for a new generation of waffle confectionery products that have a health direction, due to the content of plant phytocom Product Description popup.authors Balabai Kateryna S Kotuyk Tatyana Valerievna Loseva Svitlana M Maksymova Nadiya P Pogarskiy Olexey S Yurieva Olga O popup.nrat_date 2021-11-15 Close