Вісник № 02. Нові рішення в сучасних технологіях
Постійне посилання колекціїhttps://repository.kpi.kharkov.ua/handle/KhPI-Press/43017
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Документ Pterostilbene enrichment of dry convenience food for instant muffins(Національний технічний університет "Харківський політехнічний інститут", 2019) Kogan, Alisa; Polyvanov, Yehor; Honcharenko, Iryna; Suprunenko, KaterinaModern society is overloaded with uncontrolled flows of information, emotions and stress. On top of that, despite promoting a healthy diet, the populations of many countries are overweight, obese, and having type 2 diabetes. The role of genes in the development of diabetes, obesity and senile dementia is not so great. Vast majority of people obtain eating habits that appear to be significant factors in the onset of syndromes of demetia. Flour confectionery products, which include muffins, have gained popularity in many countries in the world, according to this, the development of technologies related to the enrichment of classical formulations with useful substances or components has relevance and necessity. This is also due to the expansion of the market for flour confectionery products that meet the strategy of a balanced and healthy diet. The aim of the article is to develop reci pes and technology for instant muffins from dry semi-processed goods with the addition of dry blueberry powder as a source of pterostilbene, a substance that reduces the risk of early aging, Alzheimer's disease, type 2 diabetes, the effects of stress and depression. The proposed technology ensures the preservation of the beneficial effect of the biologically active substance that undergone heat treatment, due to the afore proposed short-term effect of the prepared mixture when exposed to microwaves. Developed dry mixes for muffins can be recommended for everyone, because they do not contain fat and sugar. Sweetness to the finished product is provided with the extract from stevia leaves. Muffins do not contain chemical disintegrants.