THE CAROTENOID «SUNROLL» BUNS VITAMINIZED BY NATURAL NANOADDITIVES FOR HEALTHFUL NUTRITION
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2017, Vol 2, Issue
Abstract
The carotenoid buns «SunRoll» vitaminized by natural nanoadditives with a record content of b-carotene and other BAS are developed for enterprises of restaurant industry and catering enterprises which can be used in health-giving nutrition. It is shown that the developed buns contain a high quantity of natural b-carotene (4,5 – 5,5 mg per 100 g), which covers the daily need of human organism. It is shown that the natural nanoadditives, wich are obtained by cryogenic treatment, steam-thermal processing in a modern apparatus (steam-onvection oven) and fine-dispersed grinding of raw materials, differ in a record amount of β-carotene in a free state: in particular, the mass fraction of β-carotene in cryopuree from carotene-containing vegetables is 3,0–3,5 times more than in the raw materials, in the heat-treated nanopuree is 2,0–2,5 times more in comparison with raw materials. It is shown that the nanopuree contains also more low-molecular phenolic compounds and L-ascorbic acid comparing with their amount in the bound (hidden) form in the raw materials. It is shown that the new carotenoid buns «SunRoll» for healthful nutrition with the use of natural nanoadditives as fortificants by BAS, have a record amount of natural β-carotene, L-ascorbic acid and low-molecular phenolic compounds (almost daily human need in 100 g of product). The carotenoid buns «SunRoll» exceed the world-known analogues by the content of BAS. So, they can be recommended for the population with the purpose of immunoprophylaxis
Authors and Affiliations
Раїса Павлюк, Вікторія Погарська, Надія Максимова, Катерина Балабай, Світлана Лосєва, Тетяна Котюк
Keywords
Related Articles
- EP ID EP247622
- DOI 10.5281/zenodo.1108348
- Views 82
- Downloads 0
CREATING NEW THERMOTEHNOLOGI OBTAINING QUALITY FOLATE CONTAINING FUNCTIONAL POWDERS
The use of new technological approaches to solving problems associated with obtaining high quality powders containing folate. The result is a energy-efficient technologies to reduce the cost of heat in the processes of p...
ДОСЛІДЖЕННЯ ЯКІСНИХ ПОКАЗНИКІВ ПАСТИ НА ОСНОВІ ПРЯНИХ ОВОЧІВ, ВИГОТОВЛЕНОЇ З ВИКОРИСТАННЯМ НВЧ-НАГРІВАННЯ ЗА УМОВ ВАКУУМУВАННЯ
Досліджено якісні показники пасти на основі пряних овочів, виготовленої з використанням НВЧ-нагрівання за умов вакуумування. Запропоновано принципову технологічну схему виробництва пасти з пряних о...
GETTING PECTIN FROM SQUASH CURRANT TO MAKE MARSHMALLOWS ON THE BASIS OF GOOSEBERRIES
Actual is the search for new types of raw materials for the production of pectin. The idea of healthy food promotes popular food products rich in valuable nutrients. Also In the works of researchers, attentions paying th...
INVESTIGATION OF MICROBIOLOGICAL PARAMETERS OF EMULSION TYPE SAUCE «SELENIUM»
Today the interaction character of enrichers and environment of enriching causes some interest. The main aspects of the use of dietary selenium-protein supplements in the technology of emulsion sauces are considered. For...
DEVELOPMENT OF THE COMPLEX OF TECHNOLOGICAL EQUIPMENT FOR THE PRODUCTION OF COOKIES PIES
The processes of bakery products, namely baking buns, is analyzed. It allowed to specify the iressential drawbacks. The equipment for baking buns is characterized by low efficiency, endurance, thermal stress of heating s...