title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ½ÐµÐºÐ¾Ð²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸Ð· Ð¾Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ ÑÑÑÑÑ
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Development of technology for specialized snack products from vegetable raw materials
Creators: name: Ð¤ÐµÑÐµÐ½ÐºÐ¾, ÐÐ»Ð¸Ð½Ð°
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: ÑÐ½ÐµÐºÐ¾Ð²Ð°Ñ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ
Ð·ÐµÐ»ÐµÐ½ÑÐ¹ Ð³Ð¾ÑÐ¾ÑÐµÐº
ÑÐ²ÐµÐºÐ»Ð°
ÑÐ¸Ð¿ÑÑ
Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ Ð¿ÑÑÐµ
Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¾Ð¼Ð°Ñ
snack products
green peas
table beets
chips
vegetable puree
steam convection oven

description: ÐÐ»Ñ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð»Ð¸ÑÐµÑÐ°ÑÑÑÑ Ð¸ Ð¿Ð»Ð°Ð½Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð±ÑÐ»Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð½Ð°ÑÑÐ½ÑÐµ Ð±Ð°Ð·Ñ Ð´Ð°Ð½Ð½ÑÑ â eLIBRARY.RU, Scopus, Ð ÐÐ, Scopus, Cyberleninka, Science Direct, Web of Science Ð¸ Ð´Ñ. Ð¡ÑÐ°ÑÐ¸ÑÑÐ¸ÑÐµÑÐºÐ°Ñ Ð¾Ð±ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÐµÐ½Ð° Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÐºÐµÑÐ° Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼: Microsoft Excel. Ð Ð°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ Ð¸ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ½ÐµÐºÐ¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ (ÑÐ¸Ð¿ÑÐ¾Ð²) Ð¸Ð· Ð¾Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÑÐµ. Ð ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾ÑÐ½Ð¾Ð²Ð½Ð¾Ð³Ð¾ ÑÑÑÑÑ Ð±ÑÐ» Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð·Ð°Ð¼Ð¾ÑÐ¾Ð¶ÐµÐ½Ð½ÑÐ¹ Ð·ÐµÐ»ÐµÐ½ÑÐ¹ Ð³Ð¾ÑÐ¾ÑÐµÐº Ð¸ ÑÐ²ÐµÐºÐ»Ð° ÑÑÐ¾Ð»Ð¾Ð²Ð°Ñ. Ð¡ÑÐ°Ð±Ð¸Ð»Ð¸Ð·Ð°ÑÐ¾ÑÐ°Ð¼Ð¸ Ð¸ Ð·Ð°Ð³ÑÑÑÐ¸ÑÐµÐ»ÑÐ¼Ð¸ ÑÐ²Ð»ÑÐ»Ð¸ÑÑ ÑÐ°Ð¿Ð¸Ð¾ÐºÐ° (Ð² Ð²Ð¸Ð´Ðµ Ð³ÑÐ°Ð½ÑÐ») Ð¸ Ð°Ð³Ð°Ñ-Ð°Ð³Ð°Ñ, Ð² ÐºÐ°ÑÐµÑÑÐ²Ðµ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ñ Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð±ÑÐ» Ð²ÑÐ±ÑÐ°Ð½ ÐºÐ¾Ð½Ð¾Ð¿Ð»ÑÐ½ÑÐ¹ Ð¿ÑÐ¾ÑÐµÐ¸Ð½ (ÑÐµÐ¼Ð¿). Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð±ÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½ Ð¼Ð¾Ð½Ð¸ÑÐ¾ÑÐ¸Ð½Ð³ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ½ÐµÐºÐ¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð² Ð Ð¤: Ð¸Ð·ÑÑÐµÐ½Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð¾-ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð°, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÑÑÑ; Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½ÑÐµ ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ñ Ð¸Ð½Ð³ÑÐµÐ´Ð¸ÐµÐ½ÑÐ¾Ð² Ð´Ð»Ñ Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ ÑÐ¸Ð¿ÑÐ¾Ð² Ð¸Ð· Ð¿ÑÑÐµ Ð·ÐµÐ»ÐµÐ½Ð¾Ð³Ð¾ Ð³Ð¾ÑÐ¾ÑÐºÐ° Ð¸ ÐºÑÐ°ÑÐ¼Ð°Ð»Ð° ÑÐ°Ð¿Ð¸Ð¾ÐºÐ¸ 70:30, Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐµÐ¼Ð¿Ð° 70:30:3, Ð¸Ð· Ð¿ÑÑÐµ Ð·ÐµÐ»ÐµÐ½Ð¾Ð³Ð¾ Ð³Ð¾ÑÐ¾ÑÐºÐ° Ð¸ Ð°Ð³Ð°Ñ-Ð°Ð³Ð°ÑÐ° 95:5, Ñ Ð´Ð¾Ð±Ð°Ð²Ð»ÐµÐ½Ð¸ÐµÐ¼ ÑÐµÐ¼Ð¿Ð° 95:5:3, Ð¸Ð· Ð¿ÑÑÐµ ÑÐ²ÐµÐºÐ»Ñ Ð¸ ÐºÑÐ°ÑÐ¼Ð°Ð»Ð° ÑÐ°Ð¿Ð¸Ð¾ÐºÐ¸ 70:30; ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ ÑÐ½ÐµÐºÐ¾Ð²Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ (ÑÐ¸Ð¿ÑÐ¾Ð²) Ð¸Ð· Ð¾Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÑÐµ Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð¿Ð°ÑÐ¾ÐºÐ¾Ð½Ð²ÐµÐºÑÐ¾Ð¼Ð°ÑÐ°; Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð° Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹; Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¿Ð¾ÑÐµÑÐ¸ Ð¿ÑÐ¸ ÑÑÑÐºÐµ, Ð°ÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ Ð²Ð¾Ð´Ñ, ÑÐ¾Ð´ÐµÑÐ¶Ð°Ð½Ð¸Ðµ Ð²Ð»Ð°Ð³Ð¸ Ð¸ ÑÐ»Ð¾ÑÐ¾ÑÐ¸Ð»Ð»Ð° Ð² Ð³Ð¾ÑÐ¾Ð²ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸ÑÑ. Ð Ð°ÑÑÐµÑÐ½ÑÐ¼ Ð¼ÐµÑÐ¾Ð´Ð¾Ð¼ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð° Ð¿Ð¸ÑÐµÐ²Ð°Ñ ÑÐµÐ½Ð½Ð¾ÑÑÑ, Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð½ÑÐ¹ Ð¸ Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÐ¹ ÑÐ¾ÑÑÐ°Ð². ÐÐ° ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÑÐ½ÐµÐºÐ¾Ð²ÑÑ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ñ (ÑÐ¸Ð¿ÑÐ¾Ð²) Ð¸Ð· Ð¾Ð²Ð¾ÑÐ½ÑÑ Ð¿ÑÑÐµ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ°Ñ Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ.
description: Databases â eLIBRARY.RU, Scopus, RNL, Scopus, Cyberleninka, Science Direct, Web of Science, etc. were used to analyze the literature and analyze the experiment. Statistical processing of experimental data is carried out using the software package: Microsoft Excel. The thesis is devoted to the development and justification of the technology of snack products (chips) from vegetable puree. Frozen green peas and table beets were used as raw materials. Stabilizers and thickeners were tapioca (in the form of granules) and agar-agar; hemp protein (hemp) was chosen as an enrich-ment for finished products. In the course of the research, possible tasks were solved: monitoring of the range of snack products in the Russian Federation was carried out; studies of commodity-technological properties, an assessment of the quality of fruits; the most important optimal proportions of ingredients for making chips from mashed green peas and tapioca starch 70:30, with the addition of hemp 70:30:3, from mashed green peas and agar-agar 95:5, with the addition of hemp 95:5:3, beet puree and tapioca starch 70:30; the technology of snack products (chips) from vegetable puree using a combi steamer was developed; an assessment of the quality of finished products; moisture content in drying, water activity, moisture content and chlorophyll in finished products. Calculation method established die-tary fiber, vitamin and mineral composition. Technological documentation has been developed for specialized snack products (chips) from vegetable purees.