title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð´Ð¸Ð°Ð±ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ°Ð¼Ð±ÑÐºÐ°, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð°Ð¼Ð¸ Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð½Ð¾Ð³Ð¾ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ°
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 diabetic sambuc enriched with anthocyanins of grape cryopowder
Creators: name: ÐÐ¾Ð²Ð°Ð»ÐµÐ²ÑÐºÐ°Ñ, ÐÐ°ÑÑÑ
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°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ñ
ÑÐ°Ð¼Ð±ÑÐº
Ð´Ð¸Ð°Ð±ÐµÑ
Ð´Ð¸Ð°Ð±ÐµÑÐ¸ÑÐµÑÐºÐ¸Ð¹ Ð´ÐµÑÐµÑÑ
ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð°
anthocyanins
sambuc
diabetes
diabetic dessert
grape cryopowder

description: ÐÐ°Ð½Ð½Ð°ÑÂ  ÑÐ°Ð±Ð¾ÑÐ°Â  Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ñ Ð´Ð¸Ð°Ð±ÐµÑÐ° Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð´ÐµÑÐµÑÑÐ° Ð´Ð»Ñ ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð´Ð¸Ð°Ð±ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð¿Ð¸ÑÐ°Ð½Ð¸Ñ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð°Â  Ð¼Ð°ÑÐµÑÐ¸Ð°Ð»Ð¾Ð²Â  Ð±Ð°Ð·Â  Ð´Ð°Ð½Ð½ÑÑÂ  (eLIBRARY.RU, Cyberleninka, Elsevier, Scopus), Ð±ÑÐ»Ð¸ Ð¿Ð¾ÑÑÐ°Ð²Ð»ÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: ÐÐ·ÑÑÐµÐ½Ð¸ÐµÂ  Ð¿ÑÐ¾Ð±Ð»ÐµÐ¼Ñ Ð´Ð¸Ð°Ð±ÐµÑÐ° Ð¸ Ð¾ÑÐ¾Ð±ÐµÐ½Ð½Ð¾ÑÑÐµÐ¹ Ð´Ð¸ÐµÑÐ¾ÑÐµÑÐ°Ð¿Ð¸Ð¸; ÐÑÐ±Ð¾ÑÂ  ÑÐ°ÑÐ°ÑÐ¾Ð·Ð°Ð¼ÐµÐ½Ð¸ÑÐµÐ»Ñ Ð¸ Ð¾Ð¿ÑÐ¸Ð¼Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ° Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð¾Ð²; ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð¾Ð² Ð² ÑÐ°ÑÑÐ¸ÑÐµÐ»ÑÐ½Ð¾Ð¼ ÑÑÑÑÐµ Ð¸ Ð¿ÑÐ¾Ð´ÑÐºÑÐ°Ñ ÐµÐ³Ð¾ Ð¿ÐµÑÐµÑÐ°Ð±Ð¾ÑÐºÐ¸; Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½Ð¾Ð³Ð¾ Ð´Ð¸Ð°Ð±ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ ÑÐ°Ð¼Ð±ÑÐºÐ° ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾; Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ°Â  ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¾Ð¹Â  Ð¸Â  ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¾Ð¹Â  Ð´Ð¾ÐºÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð½Ð° ÑÐ°Ð¼Ð±ÑÐº ÑÐ±Ð»Ð¾ÑÐ½ÑÐ¹ Ð´Ð¸Ð°Ð±ÐµÑÐ¸ÑÐµÑÐºÐ¸Ð¹, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÐ¹ Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð°Ð¼Ð¸ Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð½Ð¾Ð³Ð¾ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ°. Ð ÐµÐ·ÑÐ»ÑÑÐ°ÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸ÑÂ  Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð¾Ð² Ð² ÑÐ°Ð·Ð»Ð¸ÑÐ½Ð¾Ð¼ ÑÑÑÑÐµ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð»Ð¸, ÑÑÐ¾ Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´ ÑÐ²Ð»ÑÐµÑÑÑ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð±Ð¾Ð³Ð°ÑÑÐ¼ Ð¸Ñ Ð¸ÑÑÐ¾ÑÐ½Ð¸ÐºÐ¾Ð¼, Ð° ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐ¾Ðº - Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸ ÑÐ´Ð¾Ð±Ð½Ð¾Ð¹ ÑÐ¾ÑÐ¼Ð¾Ð¹ Ð¸Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸Ñ. ÐÐ»Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ ÑÐ°Ð¼Ð±ÑÐºÐ° ÑÐ±Ð»Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð´Ð¸Ð°Ð±ÐµÑÐ¸ÑÐµÑÐºÐ¾Ð³Ð¾ Ð±ÑÐ»Ð° Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð°Â  Ð·Ð°Ð¼ÐµÐ½Ð° ÑÐ°ÑÐ°ÑÐ° Ð½Ð° ÑÑÐ¸ÑÑÐ¸Ñ Ð² ÑÐ¾Ð¾ÑÐ½Ð¾ÑÐµÐ½Ð¸Ð¸ 1:1 Ð¸ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¾ Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð¸Ðµ Ð°Ð½ÑÐ¾ÑÐ¸Ð°Ð½Ð°Ð¼Ð¸ ÐºÑÐ¸Ð¾Ð¿Ð¾ÑÐ¾ÑÐºÐ° Ð²Ð¸Ð½Ð¾Ð³ÑÐ°Ð´Ð° Ð² ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ðµ 30 % Ð¾Ñ Ð°Ð´ÐµÐºÐ²Ð°ÑÐ½Ð¾Ð³Ð¾ ÑÑÐ¾Ð²Ð½Ñ Ð¿Ð¾ÑÑÐµÐ±Ð»ÐµÐ½Ð¸Ñ Ð² ÑÑÑÐºÐ¸.Â  ÐÐ¾Ð»ÑÑÐµÐ½Ð½ÑÐ¹ Ð´ÐµÑÐµÑÑ Ð¿Ð¾Ð»ÑÑÐ¸Ð» Ð²ÑÑÐ¾ÐºÑÑ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÑÑ Ð¾ÑÐµÐ½ÐºÑ. ÐÐ±ÑÐ°Ð±Ð¾ÑÐºÑÂ  ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑÂ  Ð´Ð°Ð½Ð½ÑÑ Ð¾ÑÑÑÐµÑÑÐ²Ð»ÑÐ»Ð¸Â  ÑÂ  Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½Ð¾Ð³Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ Microsoft ExÑel.
description: This work is devoted to the study of the problem of diabetes,Â  andÂ  the developmentÂ  ofÂ  technologyÂ  forÂ  specializedÂ  dessertsÂ  for dietaryÂ  nutrition. Based onÂ  the analysis ofÂ  databaseÂ  materialsÂ  (eLibrary.RU, Cyberleninka, Elsevier, Scopus) the following tasks were set: Studying the problem of diabetes and the features of diet therapy; Selection of sweetener and optimal source of anthocyanins; Study of anthocyanins in plant raw materials and products of their processing; Development of technology and assessment of quality indicators of enriched diabetic apple sambuc; Development of technical and technological documentation for diabetic apple sambuc, enriched with grape cryopowder anthocyanins. The results of a study of anthocyanins in various raw materials showed that grapes are their richest source, and cryopowder is the most technologically convenient form. To obtain diabetic apple sambuc, it was justified to replace sugar with erythritol in a 1:1 ratio and enrich grape cryopowder with anthocyanins in an amount of 30 % of the adequate level of consumption per day. The resultingÂ  dessert received a high organoleptic rating. TheÂ  experimentalÂ  dataÂ  wereÂ  processed using Microsoft Excel software.