Open AccessDeveloping a technique for obtaining powdery prefabricated turnip
Author(s) -
M. V. Anosova,
И. А. Попов,
Aleksandr Mikhaylovich Zhukov,
D. S. Shchedrin
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/422/1/012007
Subject(s) - hemicellulose , fiber , dietary fiber , cellulose , ingredient , pulp and paper industry , food science , chemistry , organic chemistry , engineering
Development of functional foods using dietary fiber is rather substantial in modern food technology. The significance of dietary fiber in functional nutrition is undeniable. The main challenge for the technologists creating new products with the application of dietary fiber is to balance meeting the needs of a human body in dietary fiber being a functional ingredient and maintaining the traditional quality of the enriched product. The article presents a technique for obtaining a powdery prefabricated turnip. The change in the mass fraction of sugars in the samples of prefabricated turnip in the drying time was studied. Analysis of changes in the mass fraction of moisture contained in the grinded turnip samples shows that within 160 minutes the degree of the product drying does not exceed 7.00%, which meets the standard requirements. The main indicators of the experimentally obtained powdery prefabricated turnip are studied. It has been established that polysaccharides, specifically, cellulose and hemicellulose, dominate in powdery prefabricated turnip. The content of harmful substances has been investigated. The content of toxic elements in turnip powder does not exceed the maximum permissible levels.