title: Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÑÐ¾ÑÐ¼Ð¾Ð²Ð°Ð½Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· ÑÐ²ÐµÐºÐ»Ñ, Ð¾Ð±Ð¾Ð³Ð°ÑÐµÐ½Ð½ÑÑ Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ°Ð¼Ð¸
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 of molded semi-finished beet products enriched with prebiotics
Creators: name: Ð£Ð³ÑÑÐ¼Ð¾Ð², ÐÐ²Ð°Ð½
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Ð²ÐµÐºÐ»Ð°
ÐºÐ¾ÑÐ»ÐµÑÑ
Ð¿Ð¸ÑÐµÐ²ÑÐµ Ð²Ð¾Ð»Ð¾ÐºÐ½Ð°
ÑÐ¾ÑÐ¼Ð¾Ð²Ð¾ÑÐ½Ð¾Ðµ Ð¾Ð±Ð¾ÑÑÐ´Ð¾Ð²Ð°Ð½Ð¸Ðµ
Ð¿ÑÐµÐ±Ð¸Ð¾ÑÐ¸ÐºÐ¸
beetroot
cutlets
dietary fiber
food forming machine
prebiotics

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description: This work is devoted to the study of beetroot crops and cultured products from them with a high content of dietary fiber. Experimental formulations and technology for the production of beetroot cutlets with the use of texture-forming and flavoring additives have been developed. The cooked products have a high preservation of pigments, so the content of betanin in the cooked cutlets is 17,6 g/kg. The dry matter content in beetroot pulp was 24 %, in readyâmade cutlets â 38%. The water activity value of 0,92 â for the cooked product and 0,96 â in beetroot pulp, the nutritional value of 1 serving of cutlets weighing 100 g is characterized by the following indicators: 4 g of protein, 16 g of fat, 30,5 g of carbohydrates, including 9,5 g of dietary fiber and 270 kcal. Dietary fiber covers the daily requirement by 47,3 %, which makes it possible to classify beetroot cutlets as functional food products. According to the results of the study of microbiological indicators, the shelf life for readyâmade beet cutlets was established â 6 days at a storage temperature (4Â±2) Â°C and a relative humidity of no more than 75 % under packaging conditions using a gas-modified medium. The production approbation of beetroot cutlets was carried out on the basis of LLC Â«Food partyÂ» and the TU 10.85.13-001-27499660-2023 was developed. A marketing strategy has been developed for the implementation of beetroot cutlets in the company Â«Yandex.LavkaÂ». When performing the literature review, the following databases were used: eLibrary.RU, Elsevier ScienceDirect, Scopus, ConsultantPlus, etc. Statistical processing of experimental data was carried out using the Microsoft Excel and STATISTICA software package.