| Popis: |
The article discusses the practical and theoretical aspects of the use of processed products of the viburnum vulgaris (Viburnum opulus) for the production of confectionery. According to the literature data, the relevance of its use as a source of biologically active substances has been substantiated. The fruits of Viburnum opulus are an affordable, raw material with a high content of ascorbic acid (520-650g), selenium (5200-7000mkg), iodine (6100-7500mkg), dietary fiber (3.8-5.4g), dyes and tannins, anthocyanins At present, much attention has been paid to the study of the chemical composition of various parts of the fruits of Viburnum opulus growing on the territory of the Far East region and the development of an integrated (waste-free) technology for its processing with the preservation of biological value. The article describes the characteristics of the chemical composition and biological value of Viburnum opulus pilaf and products of its processing. The uniqueness of the chemical composition of the fruits of Viburnum opulus allows the use of this raw material in the development of confectionery products for functional nutrition. The article analyzes the list of patent holders of the Russian Federation (individuals, scientific and higher educational institutions, processing enterprises), the number of patents and scientific articles received on the use of Viburnum opulus berries in confectionery technology in the ten- year section of 2010-2020. |
