Ecology, Environment and Conservation Paper

EXPANSION OF FOOD PRODUCTS RANGE FOR FUNCTIONAL AND PROPHYLACTIC NUTRITION WITH USAGE OF FRUITS AND VEGETABLES OF TAMBOV REGION

V. A. Babushkin, O. V. Perfilova, V. F. Vinnitskaya and S. I. Danilin

Abstract

Through more than 10 years the main objective and activity of the scientists of the following departments: “Technology of yielding, storage and processing of the crop products”, “Food technology”, Laboratory of food of functional nutrition and Laboratory of bread baking: “Biozdravproduct” of Federal State-Funded Educational Institution of Higher Professional Education Michurinsk State Agrarian University - is the development of new product types for functional and protective nutrition with usage of cucurbit, topinambour, carrot, beet, Sunberry, tomato, cabbage, apples, arrow-wood, mountain ash, seaberry, which are the natural sources of ingredients that show physiologically functional characteristics. At time of creation of new types of food products for protective and functional nutrition, standard, generally accepted, biochemical, physico-chemical, micro-biological and organoleptic methods of investigation of the ready products characteristics are applied. Eleven scientific inventions in the field of protective and functional nutrition of the scientists of Federal State-Funded Educational Institution of Higher Professional Education Michurinsk State Agrarian University were patented. More than 20 items of proprietary standards and technological instructions have been developed and they at present time are applied in industrial production for production of protective and functional nutrition products. According to the data of NTD (normative technical documents) the tests of results of investigations as to growing, storage and processing of topinamburin in actual practice were carried out and acts of intent for industrial processing with “Michurinsk milling company” LLC. and “Karavay” bakery of Michurinsk on the readiness to mass production of new functional food products were prepared. For processing enterprises the new range line of products for protective and functional nutrition with usage of topinambur: muesli, bakery and fancy baked goods were proposed. Functional orientation of new product types with topinambur in accordance with GOST R 52349-2005 “Food products. Functional food products. Terms and definitions” is confirmed by high contents of inulin (up to 27% of daily need), vitamin C (up to 67% of daily need), P- active substances (up to 55% of daily need), carotenoids (up to 100% of the daily need) and dietary fibers (up to 100% of daily need).