PROSPECTS OF USING NON-TRADITIONAL WILD RAW MATERIALS IN TECHNOLOGIES OF FOOD CONCENTRATES OF SWEET DISHES
DOI:
https://doi.org/10.31073/foodresources2024-22-08Keywords:
elderberry, phenols, food concentrates, semi-finished products, canningAbstract
Subject. The remaining consequences of current developments include fragmentation, substitution and release onto the market of new high-yield, competitive grub products. Therefore, nutritional training and acquisition of new types of cheeses in place of biologically active substances is of great importance. Promising in this regard is ham, wild rose, and wild cheese, which has an adaptogenic, tonic, hematopoietic effect and a P-vitamin complex. Wild berries have a high potential for grub production, and their vigor production makes it possible to use waste-free resource-saving technologies, as well as to more effectively fertilize berries the power of local food and the development of new types of grub products, enriched with natural biologically active compounds. Purpose. Investigation of the physico-chemical composition of beverages made from black elderberry and the establishment of the potency of their stagnation in the technologies for the production of grub concentrates of licorice herbs. Methods. To investigate the main indicators of raw milk and finished products, standard physico-chemical identification methods were used. The determination of polyphenolic compounds was carried out using the Folin-Csecalteu method. Results. It has been established that elderberry berries contain a significant amount of monocarcinols (9.2%), and citric acid dominates among organic acids. The berries also contain burshtinic acid, which is an antioxidant, takes part in metabolic reactions in the human body, and has a hepatoprotective, anti-stress, and adaptogenic effect. The main indicator that characterizes the antioxidant power of elderberry berries, instead of phenolic compounds – 856 mg/100 g, among which are anthocyanins (cyanidin), flavoniums (quercetin). Scope of results. The production of black elderberry is due to its use in the technologies of grub concentrates, licorice herbs, sour cream for the production of jelly, mousses and jelly.
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