Use of vegetable and fruit powder in the production technology of functional food snacks

Abstract

The article provides information on the development of formulations and production technology of functional food snacks (bars, tablets, cubes) from vegetables, fruit and secondary raw materials from the production of direct-pressed fruit and vegetable juices for a healthy snack during the day (morning, afternoon, evening) in accordance with the current trend of nutrition: “The right products at the right time”. In a balanced diet, a person needs two to three snacks during the day between main meals. Each snack should have an individual combination of proteins, fat, carbohydrates, fiber and with the given parameters of calorie content and antioxidant activity. Developments of the authors of the article are related to vegetable and vegetable-fruit snacks (bars, tablets and cubes) with low calorie content, which can be used as a light snack “on the go”, as an addition to food or a light snack. Products based on vegetable and fruit raw materials are included in the consumer subcategory in the market of snacks (bars, tablets, cubes) along with snacks made from cereal-muesli, fruit-nut, energy, but they differ significantly from them in low calorie, high fiber and antioxidant content. The scientific component of the development of formulations and technology for vegetable and fruit and vegetable snacks is not to create them with ingredients that no one has used yet, but that these products are required for the healthy nutrition of adults and the full development of children. All researches, developments and manufacture of samples were carried out on instruments and equipment of laboratories and departments of Michurinsk State Agrarian University.

Sprouted Hulless Barley Grains and their Application Possibilities for the Functional Sweet Snacks Development

“…The World Health Organisation recommends a dietary fibre intake of at least 25 g per day, including 3 g ß-glucans. The loss of biologically active substances can be reduced by using effective technological methods (Perfilova et al, 2020).…”

Acceptance, Sensory Characterization and Consumption Contexts for Dehydrated Persimmon Slices, Chips, Leathers and Powder: A Consumer Study

“…Powder was perceived as an ingredient for desserts or pastries and as a sweetener for hot drinks or yoghurt. In a recent review about the influences of dried fruit and vegetable powder on cake quality, Perfilova et al [24] reported that the powder of fruits and vegetables exhibited benefits in attracting consumers by improving the appearance, texture, nutritional values, sensorial properties and shelf life of cakes. Specifically for persimmon powder, Hosseininejad et al [10] reported that its addition acted as a functional ingredient to glutenfree muffins.…”

Bioaccessibility and intestinal cell uptake of carotenoids and chlorophylls differ in powdered spinach by the ingredient form as measured using in vitro gastrointestinal digestion and anaerobic fecal fermentation models

“…15,16 These ingredients often composed of whole spinach or fractions are suitable for use in dietary supplements as well as in functional or nutritional food products. 17,18 Interest in powdered ingredients is often driven by their long shelf life, low cost of transportation, sensory properties and diverse product applications. However, unlike traditional fruit and vegetable products, phytochemical stability, density, and nutrient/phytochemical bioavailability are often not characterized across ingredient platforms.…”