BIOACTIVE INGREDIENTS IN THE PRODUCTION OF FOODSTUFF WITH ADAPTOGENIC PROPERTIES
Keywords:
bioactive substances, enriched food products, royal jelly, quality, safetyAbstract
In accordance with the Food Security Doctrine of the Russian Federation approved by the Presidential Decree No. 120 of January 30, 2010, food producers were tasked with increasing the production of new, enriched dietary, functional products. Biologically active products of bee-framing such as pollen pellet, bee bread, bee wax, royal jelly are becoming very popular lately. These products are rich in high-grade proteins, carbohydrates, essential fatty acids, vitamins, enzymes, flavoid compounds and other biologically active substances which have a beneficial effect on the human body. The objective of the study is to develop a new recipe for gingerbread products enriched with royal jelly, its validation and technological approbation. The objects of the study are gummy gingerbread products: a control sample is “Severniy” gingerbread, a modified sample is “Medoviy” gingerbread with royal jelly. Within the research a recipe of gummy gingerbread enriched with royal jelly has been developed, a pilot charge of these products has been produced, their quality and safety have been assessed. The results of the research have shown the possibility and expediency of applying royal jelly in the technology of gingerbread products. The amount of enriching additive has been established which makes it possible to maintain and even slightly improve the organoleptic characteristics of finished products (0.15–2.0 kg per 1 ton of finished products). Products obtained from a modified recipe have completely met the requirements of the regulatory documentation on safety indicators. The introduction of a fixed amount of royal jelly into the recipe of gingerbread products makes it possible to reduce the amount of fat in the finished products by an average of 16.5 % with a decrease in the energy value of 1 %.References
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