Name
Tamazova Sysanna Unysovna
Scholastic degree
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Academic rank
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Honorary rank
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Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
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Articles count: 3
Based on the complex of studies carried out, the
formulation of wafers (wafer sheets) enriched with
food additives "Powder from the tubers of Jerusalem
artichoke" and skimmed sunflower lecithin was
developed, as well as the formulation of fat filling
enriched with a complex of food additives "Powder
from tubers of Jerusalem artichoke", "Powder from
hips" And low-fat sunflower lecithin. A recipe was
developed and an assessment of the organoleptic and
physicochemical parameters of enriched waffles with a
filling was made. The storage period, ensuring safety
and maximum preservation of consumer properties,
was established. The study of the nutritional value of
the developed waffles with filling allowed to establish
that in comparison with the control sample they
contain inulin and vitamin C, while the degree of
satisfaction of the daily demand for these nutrients
with consumption of 100 g of the developed product is
16.46 and 24.65% respectively. In addition, the
developed products, in comparison with the control
sample, are characterized by an increased content of
dietary fiber, potassium, magnesium, phosphorus, iron,
vitamins B1, B2 and B6
The article provides an analysis of currently known
technologies and methods of production of food
supplements based on vegetable raw materials. It has
been established that a great interest from the
standpoint of macro and micronutrients we have for
nutritional supplements baseв on artichoke. Our
analysis led to the conclusion that, despite the
significant number of developed and implemented
newest technologies, the development of complex
processing of vegetable raw materials to produce
dietary supplements is still relevant. Researches in the
field of enriched and functional bakery and pastry
products are actual and timely, with a special
importance in the manufacture of such products of
food additives, positively affecting the quality of
finished products, and containing a complex of
vitamins, food fibers, macro - and microelements
A selection of food additives for the enrichment of
waffle products was made. Food additive "Powder
from tubers of Jerusalem artichoke" is distinguished by
a high content of inulin - 46.21%. Low-fat sunflower
lecithin contains a significant amount of phospholipids
(98.29%). The influence of the joint application of
food additives "Powder from the tubers of Jerusalem
artichoke" and nonfat sunflower lecithin on the
technological properties of the wafer test was studied.
It is established that the introduction of the food
additive "Powder from the tubers of Jerusalem
artichoke" together with defatted sunflower lecithin,
instead of the traditional soybean, allows to reduce the
viscosity of the wafer test. When introduced into wafer
dough, the dosage of defatted sunflower lecithin can be
reduced, compared to soybean, from 0.4 to 0.2% by
weight of flour