Нові бісквіти та хлібобулочні вироби, вітамінізовані натуральними каротиноїдними рослинними нанодобавками, для оздоровчого харчування

Abstract

Науково обґрунтовано розробку хлібобулочних і кондитерських виробів (зокрема шкільних булочок та бісквітів), вітамінізованих натуральними каротиноїдними рослинними нанодобавками з традиційної для України сировини – овочів (моркви і гарбуза), для оздоровчого харчування. Показано, що розроблені вітамінізовані булочки та бісквіти відрізняються високим вмістом β-каротину (5,5…6,0 мг у 100 г), що покриває добову потребу організму людини в β-каротині.

The research is devoted to scientific substantiation and development of bakery and confectionery products (including school rolls and biscuits) vitaminized by natural carotenoid plant Nano additives from traditional for Ukraine raw materials – vegetables (carrots and pumpkin) for health food. The recipes and technologies of biscuits and buns enriched in carotenoid additives from carrots and pumpkins for healthy nutrition, which include the use of blends and mixes – natural plant fine additives in the form of puree from carotenoids-containing vegetables and lemon zest that allows both to preserve carotenoids, vitamins and other biologically active materials, and allows to obtain ready-made products with high organoleptic and structuralmechanical indicators are elaborated. In the result of experimental studies and mathematical modeling of the data, the recipes of two vitaminized buns for students with the use of fine carotenoid additives are developed. The recipe of the bun different from usual bun with the fat content of 5% and sugar 56% was used as an analogue. The dose of additives and the stage of adding them to the technology of cooking buns is experimentally substantiated. The recipes of 2 buns (relating to common muffin) – "Karotynka", "Oranzhon", which differ in the number of carotenoid supplements from carrots and pumpkins are developed. The quality of new kinds of buns according to their organoleptic, physicalchemical parameters and BAS content is studied. They are compared with their analogues. It is shown that vitamin buns differ in high content of β-carotene and vitamin C. For example, 100 grams of "Karotynka" biscuits contain 5,5 mg of β-carotene that covers the daily needs of a human in β-carotene , and "Oranzhon" bun contains 4,2 mg per 100 g, almost 90% of the daily needs of a human in β-carotene, while in the analogue it is not available.