Study of the chemical composition of freeze-dried berries for enriching instant cereals

Abstract

Grain crops are a good source of carbohydrates and proteins, are important sources of B vitamins and vitamin E, so these crops are widely used for the production of instant cereals, mainly in the form of extruded products. Fruits or vegetables are often used to enrich cereals with vitamins, antioxidants, fiber and phytochemicals. The article presents the results of studies of the chemical composition of freeze-dried berries (blueberries, strawberries, raspberries, currants and sea buckthorn). Studies of their mineral mineral composition showed that the amount of mineral compounds in all samples was within the permissible concentration. The highest content of zinc, magnesium, iron and selenium is observed in sea buckthorn berries (2.12 mg/kg, 198.71 mg/100g, 13.55 mg/kg and 5.08mg/100g, respectively). The concentration of copper in currants is 408.93mg/kg, which is significantly higher than in other berries. The calcium content is almost at the same level in all samples with the exception of currants and sea buckthorn, in which these indicators are lower. The iodine content is absent in strawberries and blueberries. It was found that sea buckthorn has high levels of vitamin A and E among the sublimated berries (796.01 mg/g and 17.09 mg/g, respectively). The highest content of vitamins B3 and B5 was found in currants (1,591mg/g, 0.308 mg/g). Strawberries have a high antioxidant activity in comparison with other berries (3.94 mg / g). Strawberries also have the highest total carbohydrate content (28.56 %). These products are promising as components of instant porridge, since sublimation allows you to preserve nutrients and useful properties in berries.

Keywords

• porridge concentrate
• berry raw materials
• vitamins
• antioxidant activity
• minerals
• carbohydrates