Open AccessNutritional value of fruit and berry raw material for the production of functional food
Author(s) -
Т.А. ISRIGOVA,
U.A. SELIMOVA,
A I Ganakaev,
D.S. Taibova,
E Y Sannikova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/979/1/012073
Subject(s) - berry , raw material , food science , production (economics) , functional food , healthy food , biology , botany , ecology , economics , macroeconomics
The article presents the relevance of the production of healthy food. The results of research on the study of the nutritional value of fruit and berry raw materials are presented. For the first time, the expediency of using sea buckthorn berries for the production of fruit jelly has been scientifically substantiated and experimentally proven. A comparative analysis of the technological properties and biological value of sea buckthorn berries grown in the Republic of Dagestan is provided. The influence of the height of sea buckthorn cultivation above sea level on the accumulation of anthocyanins and flavonoids in berries has been established. The functional purpose of the developed marmalade has been revealed and experimentally proved.