The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production
The article describes the results of a study of flour confectionery products produced with the use of raw materials of plants and berries origin, growing on the territory of the Far Eastern Region of Russia, as well as dihydroquercetin to enrich the ready product with natural biologically active sub...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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AIMS Press
2019-01-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/10.3934/agrfood.2019.1.73/fulltext.html |
| _version_ | 1818173602517745664 |
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| author | Elena Y. Osipenko Yuliya Y. Denisovich Galina A. Gavrilova Ekaterina Y. Vodolagina |
| author_facet | Elena Y. Osipenko Yuliya Y. Denisovich Galina A. Gavrilova Ekaterina Y. Vodolagina |
| author_sort | Elena Y. Osipenko |
| collection | DOAJ |
| description | The article describes the results of a study of flour confectionery products produced with the use of raw materials of plants and berries origin, growing on the territory of the Far Eastern Region of Russia, as well as dihydroquercetin to enrich the ready product with natural biologically active substances with functional properties. The production technology of «<em>Medovaya»</em> honey-cake with no filler has been improved. Chemical values of black chokeberry berries and flour confectionery products («<em>Medovaya»</em> honey-cake with no filler) produced according to standard formulation and enriched by adding black chokeberry powder have been identified. The use of black chokeberry berries processed products and dihydroquercetin in the production technology of flour confectionery products improves their quality and enriches them with the natural biologically active substances, meets the daily requirement for a number of physiologically functional ingredients, extends the storage life. |
| first_indexed | 2024-12-11T19:31:07Z |
| format | Article |
| id | doaj.art-adc380579a274fddb62042a077224e4d |
| institution | Directory Open Access Journal |
| issn | 2471-2086 |
| language | English |
| last_indexed | 2024-12-11T19:31:07Z |
| publishDate | 2019-01-01 |
| publisher | AIMS Press |
| record_format | Article |
| series | AIMS Agriculture and Food |
| spelling | doaj.art-adc380579a274fddb62042a077224e4d2022-12-22T00:53:17ZengAIMS PressAIMS Agriculture and Food2471-20862019-01-0141738710.3934/agrfood.2019.1.73The use of bioactive components of plant raw materials from the far eastern region for flour confectionery productionElena Y. Osipenko0Yuliya Y. Denisovich1Galina A. Gavrilova2Ekaterina Y. Vodolagina3Far Eastern State Agrarian University, Russia, Amur Region, BlagoveshchenskFar Eastern State Agrarian University, Russia, Amur Region, BlagoveshchenskFar Eastern State Agrarian University, Russia, Amur Region, BlagoveshchenskFar Eastern State Agrarian University, Russia, Amur Region, BlagoveshchenskThe article describes the results of a study of flour confectionery products produced with the use of raw materials of plants and berries origin, growing on the territory of the Far Eastern Region of Russia, as well as dihydroquercetin to enrich the ready product with natural biologically active substances with functional properties. The production technology of «<em>Medovaya»</em> honey-cake with no filler has been improved. Chemical values of black chokeberry berries and flour confectionery products («<em>Medovaya»</em> honey-cake with no filler) produced according to standard formulation and enriched by adding black chokeberry powder have been identified. The use of black chokeberry berries processed products and dihydroquercetin in the production technology of flour confectionery products improves their quality and enriches them with the natural biologically active substances, meets the daily requirement for a number of physiologically functional ingredients, extends the storage life.https://www.aimspress.com/article/10.3934/agrfood.2019.1.73/fulltext.htmlginger bread| food enrichment| biological value| black chokeberry| dihydroquercetin |
| spellingShingle | Elena Y. Osipenko Yuliya Y. Denisovich Galina A. Gavrilova Ekaterina Y. Vodolagina The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production AIMS Agriculture and Food ginger bread| food enrichment| biological value| black chokeberry| dihydroquercetin |
| title | The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production |
| title_full | The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production |
| title_fullStr | The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production |
| title_full_unstemmed | The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production |
| title_short | The use of bioactive components of plant raw materials from the far eastern region for flour confectionery production |
| title_sort | use of bioactive components of plant raw materials from the far eastern region for flour confectionery production |
| topic | ginger bread| food enrichment| biological value| black chokeberry| dihydroquercetin |
| url | https://www.aimspress.com/article/10.3934/agrfood.2019.1.73/fulltext.html |
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