Development of a powdered food additive based on sea buckthorn fruit
Abstract
In the process of food production, it is important not only to obtain a high quality product, but also to minimize industrial waste and reduce energy costs for the process. Recently, customers have been paying particular attention to the biological value of products, and the popularity of organic and natural products is growing. The search for new types of unconventional raw materials and the choice of a rational method of their processing is an important task for scientists and manufacturers. The aim of the study is to develop a technology for the production of a powdered food additive by using wild-growing raw materials of regional importance by osmotic dehydration. The use of osmotic dehydration preserves their biological value and organoleptic properties. The technology of osmotic dehydration processing of berries developed in this work allows the use of gentle drying modes, which contributes to the maximum preservation of their biological value. The presence of biologically active substances in sea buckthorn improves the chemical composition of food products. Standard organoleptic and microbiological methods of research were used. The article presents a technological scheme for the production of a powdered food additive based on sea buckthorn fruit. The physicochemical and organoleptic parameters of the finished product, the content of vitamins C and E were investigated. Given that wild berries were used for the study, the powders were tested for the presence of microorganisms (bacteria of the E. coli group (coliforms), the number of mesophilic aerobic and optional anaerobic microorganisms, yeast and molds) and toxic elements. All indicators are within the permissible limits. Thus, sea buckthorn fruit is a safe raw material. The microbiological parameters during long-term storage for 12 months were determined.
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