Open AccessResource-saving perspectives of using sunflower stalks for the development of functional foods
Author(s) -
Н. А. Коршунова,
П Е Баланов,
Irina Smotraeva,
Olga Ivanchenko
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 - 10.1088/1755-1315/981/2/022083
Subject(s) - sunflower , stalk , raw material , fraction (chemistry) , polysaccharide , food science , chemistry , composition (language) , hydrolyzable tannin , pulp and paper industry , agronomy , horticulture , biology , polyphenol , art , organic chemistry , engineering , antioxidant , literature
The chemical composition of Heliánthus ánnuus sunflower stalks has been studied. A technology has been developed for obtaining an extract from a sunflower stalk The study determined the moisture content of raw material, mass fraction of easily hydrolyzable polysaccharides, mass fraction of hardly hydrolyzable polysaccharides, as well as the content of extractive substances and the content of tannins.