Open AccessDevelopment of functional purpose snacks
Author(s) -
Ю. А. Синявский,
Д. Н. Туйгунов,
Е. А. Дерипаскина,
Х. С. Сарсембаев,
С. М. Бармак,
В. А. Редько
Publication year - 2021
Publication title -
almaty tehnologiâlyk̦ universitetìnìn̦ habaršysy
Language(s) - English
Resource type - Journals
eISSN - 2710-0839
pISSN - 2304-568X
DOI - 10.48184/2304-568x-2021-3-47-52
Subject(s) - food science , functional food , recipe , health benefits , microbiology and biotechnology , traditional medicine , biology , medicine
The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. Functional snacks are recommended for use by the general public, including climbers, pilots of civil and military aviation, athletes, as well as in emergencies and conditions that adversely affect human health.