Тип публикации: статья из журнала
Год издания: 2024
Идентификатор DOI: 10.1088/1755-1315/1390/1/012013
Аннотация: <jats:title>Abstract</jats:title> <jats:p>The article presents the results of the chemical composition study of the whortleberry berries (Vaccinium vitis-idaea L.) and common sea buckthorn (Hippophae rhamnoides L), naturally growing in the forest-steppe zone of the Krasnoyarsk territory. It is shown that the studied biomass containПоказать полностьюs a rich mineral-vitamin complex, represented by vitamins A, C, group B and P-active substances, as well as magnesium, iron, phosphorus. This circumstance makes it possible to recommend the indicated vegetable raw materials in the production of functional food products. Based on the use of dry powders of the meal of the berries of these plants, a recipe for functional pasta has been developed. It has been established that the introduction of 5 to 10 wt.% of dry powders of the whortleberry berries and sea buckthorn into the classic pasta dough recipe makes the organoleptic properties and nutritional value of the finished product optimal. Consumption of 100 g of the product provides the body with, mg: ascorbic acid - 10.5-21.0; P-active substances - 1.5-6.4; magnesium - 18-30; phosphorus - 9-18; iron - 0.4-1.4. The expert evaluation of organoleptic indicators revealed compliance with regulatory requirements, while the experts noted a pleasant, harmonious taste of the product.</jats:p>
Журнал: IOP Conference Series: Earth and Environmental Science
Выпуск журнала: Т. 1390, № 1
Номера страниц: 012013
ISSN журнала: 17551307
Издатель: IOP Publishing