Study of the efficiency of using beet syrup in products based on the principles of nutrition

The relevance of this research is to provide the population with food products that, when consumed regularly or excessively for a long time, have not caused any health problems. Thus, the purpose of the work was to use beet syrup and beets in the technology of kinds of ketchup and sauces based on the principles of nutrition. Standard research methods were used to achieve the results. The practical value of the scientific work is the development of food products for healthy nutrition, environmentally and medico-biologically safe, high nutritional value with reduced sugar, salt, high fibre and protein content, and low energy value. The research substantiates the usage of beet syrup and beet in ketchup technology, and the advantages of the developed recipes for human health. In addition, the physicochemical composition of beet syrup, which contains 93.5% of dry matter, the composition and content of beet syrup sugars (glucose, fructose, sucrose, maltose), the total sugar content is 48.8 g/100 g, which is 50.2 g/100 g less than that of regular sugar. The ratio of prescription ingredients established by experimental experiments on organoleptic indicators is substantiated. The water activity index was explored, which is 0.92 for sample No. 2, 0.93 for sample No. 1, and 0.935 for the control sample, which will positively affect their shelf life. Studies of the chemical composition demonstrated that the protein content in sample No. 1 increased by 33%, in sample No. 2 – by 56% compared to the control sample; sugar content decreased by 42.7% in sample No. 1 and by 50.6% in sample No. 2; vitamin C content increased, fibre content increased 3 times, the developed products are enriched with iron, phosphorus, potassium. The Nutri-score calculation demonstrated that the developed samples according to recipes No. 1 and No. 2 belong to categories A and B and are more balanced and useful for human health, which indicates the high nutritional value of the products. The energy value of the developed samples exceeds the control one. The energy value (kcal/100 g) of sample No. 1 is 100, sample No. 2 – 89.5, control sample – 104