Создание новых продуктов питания функционального назначения на основе сортов жимолости с повышенными показателями биологической ценности и технологических свойств
2009
Makarov, V.N., The I.V. Michurin All-Russia Research and Development Inst. of Fruit Crop Genetics and Breeding, Tambov Region (Russian Federation) | Vlazneva, L.N., Michurinsk State Agrarian Univ. (Russian Federation) | Akimov, M.Yu. | Mronov, A.M.
Honeysuckle fruit are rich in biologically active substances (BAS), they have high antioxidant potential and radio-protective effect. Some research was performed concerning developing new functional foods of general tonic and anti-hypertonic purpose: (1) a tonic honeysuckle drink added with lactulose and stevioside; (2) a honeysuckle pulped nectar Healthy eating and (3) a dietetic low-calorie sugar-free compote. (1) is manufactured from honeysuckle juice or puree (25%) and a stevioside or fructose syrup (75%); the product is additionally enriched in lactulose (10 l of concentrated lactulose per 1000 l of the drink). The finish stevioside drink comprises 3.0% of dry matters, fructose drink – 9.0%, acidity 0.5%, pH – 3.2. The energetic value is 12 and 36 kcal, respectively. It has deep color, delectable flavor and aroma of berries. (2) also has deep color, flavor and aroma of honeysuckle. The formulation of the nectar comprises a honeysuckle puree (50%) and stevioside syrup (50%). The content of pulp is 12-20%; the content of dry matters in the nectar is at least 12%. (3) has no sugar and classified as a diabetic product. It is characterized in high BAS content, attractive appearance, slightly acid sweet flavor, aroma of natural berries. The compote should comprise at least 12% of dry soluble matters in berries. According to the formulation the ratio of fruits/syrup (in 1 kg/1 t of produce) is 650/350. The consumption of raw material per 1 t is 722 kg. in accordance with the resultant data the manufacture of this kind of produce from honeysuckle fruits is scientifically substantiated and perspective for developing food production of prophylactic and functional purpose
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