MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS
Intense pace of life in modern conditions dictate the necessity ofpresence on the market offood products directly ready to eat. Suggest ways of improving the technology of snack products you need together with the biologically valuable nutritious product, while simultaneously solving problems of imp...
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| Format: | Article |
| Language: | Russian |
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North Caucasus Federal University
2022-05-01
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| Series: | Вестник Северо-Кавказского федерального университета |
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| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/892 |
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| _version_ | 1839588102049366016 |
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| author | Valentin Shipulin Gennady Kasyanov Liliya Zotova |
| author_facet | Valentin Shipulin Gennady Kasyanov Liliya Zotova |
| author_sort | Valentin Shipulin |
| collection | DOAJ |
| description | Intense pace of life in modern conditions dictate the necessity ofpresence on the market offood products directly ready to eat. Suggest ways of improving the technology of snack products you need together with the biologically valuable nutritious product, while simultaneously solving problems of import substitution, improve production efficiency, increase storage time. Designing of formulations of fruit snacks with vegetables, nuts, CO2 feedstock and CO2- extracts of sea grass family Zostera contributed to the production ofpastila products new original flavors, high nutritional value, rich in vitamin and mineral composition with good organoleptic characteristics. Studied and proposed zoned varieties of fruit, vegetables and nuts for the production of pastila snacks. Presented the technological parameters of the process ofproduction offruit and vegetable snacks from domestic raw materials and original flavor and dietary supplements. Suggested recipes for new snack products. Evaluation of organoleptic and microbiological indicators of fruit and vegetable snacks, after storage for 12 and 18 months proved to obtain a quality product with extended shelf life. |
| format | Article |
| id | doaj-art-b7d09d2f8fa84e45b3be2021a4f8639b |
| institution | Matheson Library |
| issn | 2307-907X |
| language | Russian |
| publishDate | 2022-05-01 |
| publisher | North Caucasus Federal University |
| record_format | Article |
| series | Вестник Северо-Кавказского федерального университета |
| spelling | doaj-art-b7d09d2f8fa84e45b3be2021a4f8639b2025-08-03T13:36:10ZrusNorth Caucasus Federal UniversityВестник Северо-Кавказского федерального университета2307-907X2022-05-01045162890MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTSValentin Shipulin0Gennady Kasyanov1Liliya Zotova2North-Caucasus Federal UniversityKrasnodarskiy polytechnic colledgeKrasnodarskiy polytechnic colledgeIntense pace of life in modern conditions dictate the necessity ofpresence on the market offood products directly ready to eat. Suggest ways of improving the technology of snack products you need together with the biologically valuable nutritious product, while simultaneously solving problems of import substitution, improve production efficiency, increase storage time. Designing of formulations of fruit snacks with vegetables, nuts, CO2 feedstock and CO2- extracts of sea grass family Zostera contributed to the production ofpastila products new original flavors, high nutritional value, rich in vitamin and mineral composition with good organoleptic characteristics. Studied and proposed zoned varieties of fruit, vegetables and nuts for the production of pastila snacks. Presented the technological parameters of the process ofproduction offruit and vegetable snacks from domestic raw materials and original flavor and dietary supplements. Suggested recipes for new snack products. Evaluation of organoleptic and microbiological indicators of fruit and vegetable snacks, after storage for 12 and 18 months proved to obtain a quality product with extended shelf life.https://vestnikskfu.elpub.ru/jour/article/view/892функциональные продуктыснекипищевая ценностьрастительное сырьесо2-экстрактытехнологияобезвоживаниеfunctional foodssnacksnutritional valuevegetable raw materialsco2-extractstechnologydehydration |
| spellingShingle | Valentin Shipulin Gennady Kasyanov Liliya Zotova MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS Вестник Северо-Кавказского федерального университета функциональные продукты снеки пищевая ценность растительное сырье со2-экстракты технология обезвоживание functional foods snacks nutritional value vegetable raw materials co2-extracts technology dehydration |
| title | MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS |
| title_full | MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS |
| title_fullStr | MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS |
| title_full_unstemmed | MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS |
| title_short | MANUFACTURE OF FOOD PRODUCTS ENRICHED BY FRUITS AND NUTS |
| title_sort | manufacture of food products enriched by fruits and nuts |
| topic | функциональные продукты снеки пищевая ценность растительное сырье со2-экстракты технология обезвоживание functional foods snacks nutritional value vegetable raw materials co2-extracts technology dehydration |
| url | https://vestnikskfu.elpub.ru/jour/article/view/892 |
| work_keys_str_mv | AT valentinshipulin manufactureoffoodproductsenrichedbyfruitsandnuts AT gennadykasyanov manufactureoffoodproductsenrichedbyfruitsandnuts AT liliyazotova manufactureoffoodproductsenrichedbyfruitsandnuts |