Open AccessInnovative technology of food concentrates in the context of the development of a sustainable food system
Author(s) -
О В Скрипко
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 - 10.1088/1755-1315/981/2/022084
Subject(s) - food science , context (archaeology) , food security , population , composition (language) , microbiology and biotechnology , food technology , ascorbic acid , business , chemistry , biology , agriculture , ecology , paleontology , linguistics , philosophy , demography , sociology
The key issues in the development of sustainable food systems are the issues of ensuring the food security of the state by providing the population with full-fledged food products that have a positive impact on human health. For the production of such products in the Far Eastern region of the Russian Federation, it is proposed to use soy grains obtained by traditional breeding methods, wild plants in the form of the Far Eastern fern and physiologically functional ingredients (ascorbic and succinic acids) in certain ratios. The conducted research allowed the method of mathematical modeling to substantiate the parameters of the technology for obtaining a protein component. The innovative technology provides for the use of a lipid bioactive component prepared on the basis of a blend of vegetable oils enriched with beta-carotene, which allows for a balanced fatty acid composition. The introduction of protein and fat components into the composition of the food concentrate “Mashed potatoes” makes it possible to enrich its composition with proteins, fats, dietary fibers, vitamins C, E, beta-carotene, as well as calcium and phosphorus.