Scientific basis for the use of topinambur (Helianthus tuberosus L.) paste in technology of combined puree

The research is based on the need for innovative development of agrarian and food technologies to form a healthy nutrition diet for all groups of the population in accordance with the food security doctrine of the Russian Federation, 2020. The need to develop technologies and recipes composition of...

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Bibliographic Details
Main Authors: Safronova, T. N., Evtukhova, O. M., Balyabina, T. A.
Format: Conference Proceeding
Language:English
Subjects:
Composition
Nutrition
Purees
Online Access:Get full text
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Summary:The research is based on the need for innovative development of agrarian and food technologies to form a healthy nutrition diet for all groups of the population in accordance with the food security doctrine of the Russian Federation, 2020. The need to develop technologies and recipes composition of combined puree with increased nutrition value made with topinambur paste, fruit and berry raw products widespread in the Siberian region was defined. Comparative results of organoleptic assessment, composition of physiologically functional ingredients, assessing the nutritional value of new types of combined puree are presented. The influence of the studied indicators on a composite quality indicator has been established.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0093718