Биологически активная добавка для питания женщин в период беременности из отечественного вторичного сельхозсырья

Rok vydání: 2018
Předmět:
Zdroj: Хранение и переработка сельхозсырья. :10-19
ISSN: 2658-767X
2072-9669
DOI: 10.36107/spfp.2018.22
Popis: Today the demographic situation in Russia dictates new tasks in many directions of activity, including in the field of healthy nutrition. Due to the ecological crisis and under the influence of socio-economic factors, the range of diseases in pregnant women is growing and expanding, the number of normal births continues to decline. In this regard, the task arises of providing the body of a woman in this difficult period with all the necessary nutrients, while not violating the traditional way of life of pregnant women and without using medical drugs. One of the options to resolve this situation is to introduce dietary supplements to the diet of pregnant women from natural domestic raw materials. The aim of the work is to develop the composition and choose the technological stages of preparation of biologically active additives for women during pregnancy. At selection of component structure of biologically active additives “VITAbaby”, considering the target orientation of the consumer, the choice was stopped on a cake of wheat germ and a fine egg shell. As a result, biologically active additives had the following composition, g/100 g: W P - 78; eggshell - 22. Both components of the additive are by-products of domestic producers, which has a number of additional advantages of an economic nature (low price, availability and a wide raw material base). A positive feature for both components of dietary biologically active additives is the presence of a neutral color scheme, odor and taste, thereby preserving the organoleptic characteristics of the finished products in which it is introduced. Сake of wheat germ - is a natural product of plant origin, it contains vitamins such as E, B1, B2, B6, D, рantothenic folic acid, beta-carotene, high content of unsaturated fatty acids, more than 30 macro - and microelements. With the aim of eliminating the influence of the range of the product particles on the qualitative indicators of finished products cake of wheat germ and egg shells subjected to mechanical activation using the cage mill to a particle size of 0,1 ± 0,01 mm. It is also known that the disintegration - wave effect on biological objects significantly increases their reactivity and digestibility due to a significant change in the structures of the latter. Further all components of the additives in accordance with the formula mixed and sent to the evacuation. Packaging of biologically active additives was carried out on a vacuum packer in polyester bags with a product weight of 50 g each, which is very convenient when preparing it for a single meal. Shelf life of biologically active additives “VITAbaby” without opening the package was 6 months at a temperature of 4-6 оС. It was established that the microbiological indicators and safety indicators of the dietary supplements met the requirements of SanPin and the Technical Regulations of the Customs Union and maintained their values during the entire storage period. The taste and smell of biologically active additives is pure, neutral, with a weak taste of fried nuts, without malt, moldy, bitter, sour and other foreign flavors. We considered the culinary products based on cereals as highly promising objects for the application of biologically active additives VITAbaby. Having studied the functional and technological properties of biologically active additives, it was found that it is more expedient to use it in a hydrated form, which corresponds to the saturation state of the biopolymers of the system with moisture and the achievement of pasty consistency similar to the consistency of liquid porridges. Technological stages of preparation of culinary products from cereals remain traditional. The groats are picked and washed. In the boiling water put salt, sugar, pour the prepared rump and cook until thick, stirring occasionally. When the porridge thickens, make a paste from the biologically active additives, bring to a boil and complete the heat treatment. At the last stage, butter and fruits are added. Thus, the technology and formulation of biologically active additives “VITAbaby” has been developed for introduction into traditional diets as part of culinary products based on cereals for women during pregnancy. It is experimentally determined that the administration of biologically active additives in the amount of 4-10 g per 100 g of ready-made culinary products from various types of cereals ensures the preservation of the traditional organoleptic parameters of the finished product with nutritional shunting by irreplaceable nutrients.
Databáze: OpenAIRE
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