The use of fruit raw materials of the Siberian region as the basis of fillings for bakery products

Abstract

The results of the study of fruits and their products as sources of antioxidant substances (vitamins, organic acids and various phenolic substances) in the human diet are presented. It was found that there is a variation in the biologically valuable substances contained in fruits depending on the place of growth, cultivation and other conditions. The purpose of the study is to assess the feasibility of using traditional for the Siberian region fruit raw materials (cranberry, lingonberry and chokeberry) as the basis for the filling of bakery products. The object of research was fresh wild fruits of cranberry and lingonberry (harvest of 2021, harvested by the Tomsk Regional Consumer Union of the Russian Federation) and chokeberry fruits (variety mix, grown in the Kemerovo region and sold in the consumer market). The organoleptic evaluation of the fillings was carried out on a 5-point scale, total antioxidant activity - by coulometric express method on the device "Express-006- Antioxidants". Based on the studies conducted, it was found that fresh fruits are ranked as follows in terms of antioxidant activity: cranberry > chokeberry > lingonberry. It was found that the indicator "appearance and consistency" of fillings for bakery products is mainly influenced by structural formers, which are ranked as follows: 1.0% agar > 2.0 % pectin > 1.5 % agar > 6.0 % modified starch. The smell and taste of fillings are mainly influenced by the fruit raw material used, and the structure-forming agents are indirectly influenced by them. Total antioxidant activity of bakery fillings depends on the destruction of biologically active substances of fruit during manufacturing, rather than on the used structure-forming agents. The results of these studies will be useful in the creation of functional food products.