Leaves of non-traditional crops in the production of food for a healthy diet

Abstract

In the course of the study, it was determined that the chemical composition and nutritional value of the Viburnum vulgaris is explained by a group of substances of different nature. Their qualitative and quantitative component depends, first of all, on the growing region. The national economic value of viburnum is great—from culinary delights to medicines. The article presents the biochemical composition of the leaves of the viburnum of various varieties, which indicates the possibility of using viburnum leaves in the production of food, including a functional orientation.

Advantages of microwave heating when processing broccoli into a semi-finished product for baking

“…In experimental samples of broccoli cabbage puree, the mass fraction of dry substances was determined by drying to constant weight according to GOST 28561-90, pectin substances by the volumetric method according to S.Ya. Raik and the total content of antioxidants (TCA) by the amperometric method using a Tsvet Yauza 01-AA liquid chromatograph (Khimavtomatika, Russia), where quercetin was used as a standard [14].…”

“…Of the natural antioxidants found in fruits and vegetables, the main role is given to flavonoids, which are highly effective. Therefore, it is so important that the diet is balanced not only in terms of proteins, fats and carbohydrates, but also be a source of antioxidants, which is possible due to the inclusion of fruits, vegetables and their processed products in its composition [12][13][14][15]. The aim of the research was to develop a technological solution to increase the antioxidant value of broccoli puree used in a semi-finished product for baking.…”