Fruits and vegetables in functional nutrition.
2023
The aim of the research is the production of preventive, balanced and diabetic food preserves with local raw materials. For this purpose, local raw materials - apples, pumpkins and carrots - were used. The organoleptic and chemical indicators of pumpkin, carrot and apple common in Georgia have been studied. Based on the research, the production recipe of each product and the technological mode of process management are established. Two samples (blend 2 and blend 6) were selected from the 8 samples; sugar content, C, A, PP vitamins were determined. Jams of a new composition with a low sugar content and an increased amount of vitamins have been produced as functional foods. That will expand the assortment of confectionery products and, therefore, it will find use as a semi-finished product in the technology of flour or sugar confectionery products. Tab. 1, Fig. 9, Ref. 2.
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