Development of carotenoid bisquits "sancakes" with the use of natural vegetable nanosupplements for healthy nutrition

Authors

DOI:

https://doi.org/10.15587/2313-8416.2019.169056

Keywords:

health products, carotene biscuits, natural vegetable nanosupplements, -carotene, carotene-containing fruits and vegetables

Abstract

The technology of carotinoid biscuits "SunCakes" for healthy nutrition is suggested, scientifically substantiated and developed using natural vegetable nanosupplements from carotene-containing fruits and vegetables (apricot, sea buckthorn, pumpkin, carrots). Carotenoid biscuits are intended for implemenation on food enterprises, restaurants and trade establishments. It is shown that new biscuits differ in high content of natural b-carotene (3.5...5.0 mg per 100 g). The use of 100 grams of carotenoid biscuits can satisfy the daily needs of the human body in b-carotene

Author Biographies

Viktoriya Pogarskaya, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical Sciences, Professor, the State Prize Laureate of Ukraine Department of Technology Processing of Fruits, Vegetables and Milk

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade Klochkivs’ka str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, Professor, Honored figure of Science and Technology in Ukraine, the State Prize laureate of Ukraine

Department of Technology Processing of Fruits, Vegetables and Milk

Ludmila Radchenko, Kharkiv Trade and Economic College of Kyiv National Trade and Economic University Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD, Professor, Director

Leonida Bilenko, Kharkiv Trade and Economic College of Kyiv National Trade and Economic University Klochkivska str., 202, Kharkiv, Ukraine, 61045

Deputy Director of Learning Support

Tetiana Stukonozhenko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate Student

Department of Technology Processing of Fruits, Vegetables and Milk

Nadiya Maximova, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Department of Technology Processing of Fruits, Vegetables and Milk

Svitlana Loseva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Associate Professor

Department of Technology Processing of Fruits, Vegetables and Milk

References

Pavlyuk, R. Yu., Pogarskaya. V. V., Pavlyuk, V. A. et. al.; Pavlyuk, R. Yu. (Ed.) (2017). Encyclopedia of food: Vol. 5 Biologically active additives. Kharkiv: World of Books, 406.

FAO/WHO/UNU. Dietary protein quality evalution in human nutrition. Report of an FAO Expert Consultation (2013). Food and agriculture organization of the united nations Rome, 92. Available at: http://www.fao.org/ag/humannutrition/35978-02317b979a686a57aa4593304ffc17f06.pdf

FAO/WHO/UNU. Global Strategy for Nutrition, Physical Activity and Health – 2004. Resolution WHA.55.23 adopted by the World Health Assembly. Geneva: World Health Organization, 2004. Available at: https://www.who.int/publications/list/9241592222/ru/

Pavliuk, R. Yu., Poharska, V. V., Radchenko, L. O., Pavliuk, V. A., Tauber, R. D. et. al. (2017). New direction of deep processing of food raw materials. Kharkiv, Fact, 380.

Poharskaya, V. V., Pavlyuk, R. Yu. et. al. (2013). Activation of hydrophilic properties of carotenoids of vegetative raw materials. Kharkiv: Finart, 345.

Zosya, A., Kanars, K., Khurin, F. K., Ivleva, A. R. (2016). Frends in the development of confectionery technology froceldings. YSUET, 3.

Clarke, C. (2015). The Science of the Ice Cream. Royal Society of Chemistry, 183.

Lomtsov, A. С. (2011). Use of beekeeping products for increasing the nutritional value of cakes and cakes. Technics and food technology, 3, 4–11.

Tipsina, N. N. (2013). Use of sea buckthorn straw in confectionery production. Vesnik Kras SAU, 5, 223–228.

Shcherbakova, Е. I. (2014). Obosnovanie ispolzovaniia netraditsionnogo syria v proizvodstve muchnykh konditerskikh. Vestnik IUUrGU. Seriia: Pishchevye i biotekhnologii», 3, 94–99.

Tabatorovich, A. N., Reznichenko, I. Iu. (2015). Osobennosti khimicheskogo sostava iablochnogo piure kak osnova identifikatsii. Tekhnika i tekhnologiia pishchevykh proizvodstv, 3, 153–160.

Fefelova, I. A. (2011). Otsenka pishchevoi i vitaminnoi tsennosti iagod v khlebobulochnykh izdeliiakh. Vestnik KrasGAU, 8, 237–240.

Pavlyuk, R., Pogarska, V., Radchenko, L., Tauber, R. D., Timofeyeva, N. (2016). Deep processing of carotene-containing vegetables and obtaining nanofood with the use of equipment of new generation. Eastern-European Journal of Enterprise Technologies, 4 (11 (82)), 36–42. doi: http://doi.org/10.15587/1729-4061.2016.76232

Downloads

Published

2019-05-30

Issue

No. 5 (2019)

Section

Technical Sciences

License

Copyright (c) 2019 Viktoriya Pogarskaya, Raisa Pavlyuk, Ludmila Radchenko, Leonida Bilenko, Tetiana Stukonozhenko, Nadiya Maximova, Svitlana Loseva

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.

Authors, who are published in this journal, agree to the following conditions:

1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.

 2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.