Substantiation of technological approaches to creation of a functional product based on creamy pumpkin composition

Abstract

Scientific research and practice show that a certain part of the population of the Russian Federation has nutritional disorders. In particular, the deficiency in β-carotene is within 20%, vitamin C - 25%, iron - 35%, zinc - 35 - 45%. The analysis found that on the basis of widespread raw materials of plant origin and, in particular, carotene-containing, it is possible and advisable to create functional products containing a complex of vitamin and mineral substances with a synergistic (strengthening) effect. At the same time, the assumption was used about the possibility and feasibility of extracting β-carotene from pumpkin pulp by the fatty component of cream with a mass fraction of fat from 10% to 20%. Taking into account this approach, a basic technological scheme for obtaining food systems enriched with β-carotene has been developed. On the basis of the cream and pumpkin composition obtained according to one of the options, the recipe for the dessert chocolate paste “Armeyskaya” was developed. The possibility and expediency of creating a mayonnaise product with a relatively high protein content, a rational ratio of polyunsaturated fatty acids, as well as significant concentrations of vitamins has been substantiated. Rheological dependences and consumer properties of a mayonnaise product with a given physiological effect have been established. It was found that it contains an antioxidant complex: β-carotene + vitamin C + Zn, which has a synergistic effect. It makes it possible to recommend the product as having the effect of maintaining the activity of the cardiovascular system in accordance with the Russian national standard GOST R-54059-2010.