title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÑ ÐºÑÐ»Ð¸Ð½Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ ÑÐ¸ÑÐ¾Ð¼Ð¸ÐºÑÐ¾Ð½ÑÑÑÐ¸ÐµÐ½ÑÐ°Ð¼Ð¸ Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½ÑÑ Ð¿Ð¾ÑÐ¾ÑÐºÐ¾Ð²ÑÑ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¾Ð²
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 gluten-free culinary products enriched with phytomicronutrients of fruit and berry powder concentrates
Creators: name: ÐÐ¾Ð»ÑÐºÐ¾Ð², ÐÐ¸ÑÐ¸Ð»Ð»
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: 2024
Subjects: Ð±Ð»Ð¸Ð½Ñ Ð±ÐµÐ·Ð³Ð»ÑÑÐµÐ½Ð¾Ð²ÑÐµ
Ð¿Ð»Ð¾Ð´Ð¾Ð²Ð¾-ÑÐ³Ð¾Ð´Ð½ÑÐµ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÑ
ÑÐ¸ÑÐ¾Ð¼Ð¸ÐºÑÐ¾Ð½ÑÑÑÐ¸ÐµÐ½ÑÑ
Ð¼ÑÐºÐ°
gluten-free pancakes
fruit and berry concentrates
phytomicronutrients
flour

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description: This work is devoted to the development of technology for the production of culinary products with a high content of phytomicronutrients. During the study, the following tasks were performed: 1. analyze the literary, legal and regulatory sources in the field of healthy nutrition; 2. to study the features of gluten-free nutrition and the effect of food on the body of a sick person; 3. to characterize the ingredients and raw materials under study (phyto-micronutrients, flour and fruit and berry powders); 4. to study the physico-chemical and organoleptic parameters of medicinal gluten-free products with a high content of phytomicronutrients; 5. to develop a technology for the production and formulation of gluten-free culinary products with the addition of fruit and berry powders. Based on the completed tasks, a conclusion was presented on the possibility of using the studied raw materials in the production of pancakes, which reflects not only the positive organoleptic properties of the product, but also a change in energy value towards an increase in the content of vitamins and minerals. The following databases were used to perform the literature review: eLibrary, CYBERLENINKA, ScienceDirect, Scopus, Elsevier. Statistical processing of experimental data was carried out using the Microsoft Excel software package.