Use of green tea for the production of sponge cake

The problem of micronutrient enrichment and the improvement of the technology for the production of flour confectionery products is relevant. The aim of the work is to study the possibility of using green tea to create sponge cake. The objects of study were Sencha green tea powders (Japan and China), wheat flour, their mixtures in different percentages and sponge cake. According to the obtained experimental data green tea powders is characterized by low humidity (5.0 ± 0.5) % and high acidity (5.8 ± 0.2) %. The content of flavonoids in tea is (52.5 ± 0.5) mg/100 g, the amount of β-carotene - (3.2 ± 0.5) mg/100 g. The following physical-chemical and technological parameters were determined in the finished products: moisture, porosity and swelling. Rheological characteristics of finished products were determined by the device “Structure meter ST-1M”. During storage of products the dynamics of microbiological indicators and water activity over 10 days was determined. The results objectively proved the possibility of using green tea for the production of flour confectionary products. Finished products had high organoleptic and rheological properties. The use of green tea enriched the product with phosphorus, iron, β-carotene and B vitamins

Informational technologies and the prospects of personalization of food rations

Among the main markets of the national technological initiative there is the platform of developing competitive projects of the food industry – FoodNet. The promising line of the market development is transition to personalized nutrition which takes into account a person’s genetic traits, his or her physiological and biomedical needs and creation of digital platforms for its implementation. In the context of constant growth of the number of diagnosable genetic diseases, including alimentary-dependent ones, such an approach is very modern. Medical technological scheme of constructing personalized products is presented in the article and also its implementation as exemplified by gluten-free flour confectionery articles is considered. A program module for automatic calculation of the characteristics of developed products was realized on the basis of the suggested scheme and it represents a client-server application. The optimal parameters for the biscuit manufacturing technology were set on the basis of the program module operation which allows obtaining products for special use and enriched with mineral substances

Informational technologies and the prospects of personalization of food rations

Among the main markets of the national technological initiative there is the platform of developing competitive projects of the food industry – FoodNet. The promising line of the market development is transition to personalized nutrition which takes into account a person’s genetic traits, his or her physiological and biomedical needs and creation of digital platforms for its implementation. In the context of constant growth of the number of diagnosable genetic diseases, including alimentary-dependent ones, such an approach is very modern. Medical technological scheme of constructing personalized products is presented in the article and also its implementation as exemplified by gluten-free flour confectionery articles is considered. A program module for automatic calculation of the characteristics of developed products was realized on the basis of the suggested scheme and it represents a client-server application. The optimal parameters for the biscuit manufacturing technology were set on the basis of the program module operation which allows obtaining products for special use and enriched with mineral substances