The prospects of using hawthorn fruits for the production of biologically active food additives and food products based on them

Due to the wide range of pharmacological properties and the presence of bioactive components with antioxidant action hawthorn fruits can be widely used as part of dietary supplements for the prevention or improvement of diseases associated with oxidation and (or) obesity, as well as concomitant cardiovascular diseases. An urgent task of the modern pharmaceutical and food industry in the development of biologically active food additives is the use of hawthorn varieties that are resistant to the accumulation of heavy metals and have increased resistance to excess toxic elements. The chemical composition and safety indicators of fresh hawthorn fruits have been studied and it has been established that the studied fruits of zoned hawthorn varieties in terms of safety indicators meet the requirements of the State Pharmacopoeia of the Russian Federation and can subsequently be used in the development of biologically active food additives. An analysis of the safety indicators of powders made from hawthorn fruits dried at different temperatures was carried out. It has been established that maximum preservation of ascorbic acid in hawthorn fruit processing products is facilitated by drying fresh fruits at 50°C

Application of non-traditional raw materials in the production of low-humidity bakery products

Recently, the use of non-traditional plant components as a functional ingredient in the development of fortified products for healthy and therapeutic nutrition has been very relevant. An analysis was carried out of the influence of the type of functional additive from brown algae and blackcurrant pomace powder on the organoleptic and physico-chemical properties of bakery products of reduced importance - wafer bread. A decrease in dough density, an increase in humidity and wetness of finished products was established when functional ingredients were added to the wafer bread recipe. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample. An increase in the acidity of the experimental samples of enriched wafer breads was noted in comparison with the control sample with a slight change in their organoleptic characteristics. A high content of iodine and dietary fiber in new types of bakery products with reduced humidity has been established