Innovations in the production of syrups for healthy diet
| Autor: | E I Popova, K V Bryksina |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 845:012096 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/845/1/012096 |
| Popis: | Fruits and vegetables are the most popular raw ingredients that act as a source of dietary fiber and other biologically active substances that benefit the human body. The vast majority of nutrients enter the human body with food, so the daily ration of an average person should include those useful products that can provide the body with the necessary amount of biologically active substances. Vegetable-based raw materials containing vitamins, minerals, antioxidants, dietary fibers used in the production of food products are considered a source of functional properties. A priority area of product technologies is the search for technological methods for the production of functional food products with a given biological value (high BAS and antioxidant content). The paper presents recipes and innovative technology for the production of functional syrups based on Viburnum fruits, as well as the evaluation of consumer characteristics, nutritional value and functional orientation of the corresponding products. |
| Databáze: | OpenAIRE |
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