Food combinatorics in the production of dehydrated products for a healthy diet

Abstract

The aim of the study was to develop compositions of dehydrated products for a healthy diet using the principles of food combinatorics. Two types of snack products from plant materials were developed as objects of study. The study was performed by the calculation method the nutritional value was calculated according to the tables of chemical composition and based on these recommendations on the use of vitamins for men and women (2 groups of labor intensity). Vitamins and biologically active substances (flavonoids) were analyzed by reverse phase HPLC. Dehydration was carried out using resonance IR drying. The selection of adaptogenic plant raw materials, the calculation of acceptable ratios made it possible to predict the replenishment of the needs of the human body for the following substances: vitamin A from 12 to 15%, while the estimated amount of provitamins A, such as β-carotene and lycopene, compensates for this need significantly from 79 to 127 % of daily allowance, vitamin K from 88 % to 131 %, native dietary fiber from 35 % to 51 % of the recommended daily allowance, depending on the ratio of components in the predicted compositions.