DETERMINATION OF THE BAR COMPLEX OF CHLOROPHYLL CONTAINING VEGETABLES AND DEVELOPMENT OF NANOTECHNOLOGIES OF FOOD FOR HEALTHY FOOD
Journal Title: Прогресивні техніка та технології харчових виробництв ресторанного господарства і торгівлі - Year 2018, Vol 1, Issue
Abstract
The complex of BAR was determined in chlorophyll-containing vegetables (cabbage broccoli, spinach, Brussels sprouts, green bean beans). The presence of100 grams of fresh airway complexes of the BAR (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in a quantity that is capable of meeting the daily requirement of human organism is established. It was established that in comparison with cooking in the traditional equipment during steam-thermal treatment of IVV in a steam-convection machine, the inactivation of oxidative enzymes occurs more intensively. It is shown that after 10 minutes of thermothermal treatment of XVI there is a complete inactivation of enzymes. Wellness nano-products with high chlorophyll content are developed. As an innovation, a complex action on the raw materials of the processes of steam-thermal treatment and mechanolysis with the use of a new generation of equipment for heat treatment and fine-grained grinding is used. The regimens of steam-thermal treatment of XVI are established, during which there is not only preservation of chlorophylls a i b, β-carotene, as well as thermal destruction and extraction of hidden forms. In comparison with fresh airway transport, the mass fraction of chlorophyll increases in 1,33-1,4 times, β-carotene – in 2 times. The mechanism of the process involves the inactivation of oxidative enzymes and the thermodestruction of hydrogen and other connections between hidden forms of chlorophylls in nanocomplexes with proteins and polysaccharides. It has been established that significantly greater effect of sequestering of latent forms of BAR occurs when finely divided chopping of thermally treated chlorophyll-containing vegetables. Increase in the production of finely divided mashed potatoes for chlorophyll and β-carotene is 2,0-2,1 times and 2,0-3,3 times respectively. With the help of the innovations used, it was possible to establish the existence of hidden forms ofchlorophylls, carotenoids and to transfer the product into easily digestible nanomorphs. It has been shown that the quality of fine-dispersed mashed potatoes obtained with the use of these innovations exceeds the quality of the raw material. On the basis of fine-grained mashed potatoes, a wide range of health food products was developed. The products are in an easily irradiated nanosized form. Developed: soup-puree, nano-napos, nanosorbets, dressings-sauces. The quality has been studied, a comparison with analogues has been made. It has been established that new types of products from chlorophyll-containing vegetables on the content of the BAR complex (chlorophyll, ascorbic acid, β-carotene, phenolic compounds, etc.) exceed existing ones. In one portion of the product contains from 1/3 to the daily requirement of a person in BAR. The contents of the BAR obtained nanoproducts can be attributed to the products of health and recommend the immunization of the population.
Authors and Affiliations
Вікторія Погарська, Раїса Павлюк, Валерій Михайлов, Світлана Лосєва, Олексій Погарський, Олександр Тельонков
Keywords
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- EP ID EP361684
- DOI 10.5281/zenodo.1306416
- Views 120
- Downloads 0
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