Development of functional products by enriching plant raw materials with antioxidant

Abstract

Abstract The deterioration of the ecological situation, the change in the structure of nutrition in the existing conditions determined fundamentally new trends formed in the social order for the development of entire groups of special-purpose food products. Creating and developing innovative technologies and increasing the nutritional value of products will allow replenishing the consumer market with domestic functional food products. The articlepresents the results of developing a recipe and production technology for lingering functional cookies using dry extracts of plants Melissaofficinalis (Melissa officinalis), Salviaofficinalis (Salvia officinalis), Leonurusquinquelobatus (motherwort), Crataegusspecies (hawthorn) and Valerianaofficinalis (Valerian officinalis), the introduction of which made it possible to enrich the products with antioxidants. Studies on the establishment of a method for applying dry extracts at various stages of the technological process for the production of long-lasting cookies are presented, and the expediency of replacing 7.0% flour with plant extracts is justified. It is proved that the developed cookies changed their quality indicators more slowly during storage. The results of determining the chemical composition of cookies “Energy of Nature” are reflected and the degree of satisfaction of the body’s daily need for individual nutrients and energy during its use is calculated in comparison with the control sample. It is shown that the introduction of plant extracts allowed to reduce the energy value of products, increase the content of beta-carotene, ascorbic acid and flavonoids. When consuming 100 g of the developed cookies, the human body receives 58 mg of antioxidants. This corresponds to 16.6 % of the daily human need for antioxidants, which makes it possible to classify cookies “Energy of Nature” as functional products.