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Functional products: general characteristics. Technology of functional food products Technology of functional food products

Functional food products include products with specified properties depending on the purpose of their use.

Basically, this is a decrease or increase in the proportion of certain food components (protein, amino acids, lipids, vitamins, micro- and macroelements, dietary fiber, etc.).

In recent years, a new direction has emerged in nutrition science - the concept of functional nutrition, which includes the development of theoretical foundations, production, sale and consumption of functional products.

The concept of positive (functional, healthy) nutrition first arose in Japan in the 80s of the 20th century. Japanese researchers have identified three main components of functional foods:

nutritional (energy) value;

pleasant taste;

positive physiological effects.

A functional product, in addition to the influence of the traditional nutrients it contains, must:

regulate certain processes in the body;

The range of effects of functional nutrition on the human body is quite wide, so it is customary to distinguish several groups of functional nutrition.

When developing and creating functional food products, the main attention is paid to the medical and biological requirements for the products and additives being developed. The requirements for functional food products have their own specifics. For example, dietary foods and food products for children (general purpose) differ in the content of maximum permissible values of fat, protein, amino acid composition, vitamins, microorganisms, etc.

The main medical and biological requirements include:

harmlessness - absence of direct harmful effects, harmful side effects (nutritional deficiency, changes in intestinal microflora), allergic effects: potentiated effect of components on each other; not exceeding permissible concentrations;

organoleptic (no deterioration of the organoleptic properties of the product);

general hygiene (no negative impact on the nutritional value of the product);

technological (not exceeding the requirements for technological conditions).

In addition to the medical and biological requirements for functional food products, a prerequisite for their creation is the development of recommendations for their use or clinical testing. For example, clinical trials are not required for dietary food products, but clinical testing is required for medicinal products.

There are two basic principles for converting a food product into a functional one:

enrichment of the product with nutrients during its production;

intravital modification, i.e. obtaining raw materials with a given component composition, which will enhance its functional orientation.

The first principle is the most common; methods of intravital modification (for products of plant and animal origin) are more complex.

The first principle is illustrated by fortifying foods with calcium. For this purpose, dairy products, mechanically deboned poultry, etc. can be used in the production of meat products. Products enriched with calcium are widely used in baby food and in treatment and prevention of osteoporosis.

At the same time, enriching products with vitamins is a more complex process due to the fact that vitamins are not resistant to high temperatures of cooking and sterilization, and vitamin C also decomposes in the presence of iron even at room temperature.

Methods for intravital modification of meat are based on changing the animal’s feed ration, which, for example, makes it possible to obtain meat with a given ratio of fatty acids and tocopherol.

The development of functional foods can be carried out in several ways:

creation of functional food products based on already developed general-purpose products with the introduction of one or more components into their formulation that give the product a focus, or with the replacement of part of the product with other components;

development of new functional products without taking into account the basis of recipes and technologies of existing food products.

In the first case, a product produced in accordance with GOST standards (for example, boiled sausage) is taken as a basis (control). Then the direction of the developed product and the introduced functional additives and their quantity are determined. The compatibility of additives with the selected product is considered and then part of the base of the product or its constituent components is replaced with functional additives. At the same time, substances that improve structure, organoleptic characteristics, and appearance can be added to the product formulation. With this method of creating functional foods, the main goal is to obtain a product of better quality compared to the selected control.

In the second case, the task is to obtain a product with specified functional properties and quality indicators, and its formulation is modeled.

All formulations being developed must contain a component (additive) that imparts a functional focus to the product. One of the features is that the percentage of introduction of mono- and polyfunctional additives is set on the recommendation of doctors. This means that when developing a recipe, the functional additive is a constant value. The selection of other components should be carried out taking into account the properties of the functional additive and the organoleptic characteristics of the finished product, while the recipe may include mandatory and optional components.

When developing therapeutic and prophylactic food products, it is necessary to preserve the structure, taste, aroma, color of the product, safety and uniform distribution of the introduced components during various types of technological processing.

The development and creation of a functional product includes the following stages:

selection and justification of the direction of a functional product;

study of medical and biological requirements for this type of functional products;

selection of a basis for a functional product (meat, vegetable, etc.);

selection and justification of the additives used;

study of direct, side, harmful effects and allergic effects of additives;

selection and justification of the dose of the additive or group of additives used;

modeling of product technology with testing of technological parameters;

development of functional product technology;

research of qualitative and quantitative indicators of the product;

development of regulatory documentation (ND) for the product;

conducting clinical trials of the product (if necessary);

development of a pilot batch;

product certification.

One of the main areas of functional nutrition is therapeutic and preventive nutrition. Currently, extensive experience has been accumulated in the use of nutrition for therapeutic purposes, and dietary therapy must be consistent with the general treatment plan. Therapeutic nutrition should not only increase the body's defenses and reactivity, but also have a specific focus of action.

Therapeutic and prophylactic food products and diets contain components that replenish the deficiency of biologically active substances; improve the functions of predominantly affected organs and systems, neutralize harmful substances; promote their rapid elimination from the body.

The development of therapeutic and prophylactic products, as well as other functional products, is a complex and multi-stage process. The constituent elements of this process are:

studying the characteristics of the disease (the causes of its occurrence due to disruption and reduction of certain body functions due to the influence of certain factors);

choosing the type of product based on consistency (dry, liquid, etc.);

analysis of dietary supplements used for a specific type of disease;

study of medical and biological requirements for biologically active additives and the product being developed;

justification for the use and selection of one or more dietary supplements during product development;

justification for the use and choice of dose of dietary supplements; choosing the method of introducing biologically active additives;

conducting compatibility analysis when using several dietary supplements;

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Introduction

1. Feasibility study of the work

2. State of the problem in creating functional food products using probiotic cultures and food additives

2.1 Development trends in the production of functional food products

2.2 Principles for creating functional foods

2.3 The use of raw meat with a high content of connective tissue in the technology of functional foods

2.4 Application of probiotic cultures in functional food technology

2.5 Purpose and objectives of the study

3. Objects and methods of research, experiment setup

3.1 Objects of study

3.2 Research methods

3.3. Setting up the experiment

4. Research and justification of the technology of chopped semi-finished products based on turkey meat using probiotic cultures

4.1 Study of the duration of sourdough aging

4.2 Justification of the complex composition and recipes of semi-finished meat products with the addition of probiotic cultures

4.3 Study of the influence and mass fraction of probiotic cultures and the duration of aging of minced meat on changes in protein fractions

4.4 Study of protein and lipid fractions during refrigerated storage

4.5 Safety indicators of chopped semi-finished products

4.6 Organoleptic characteristics

4.7 Technological scheme for the production of meatballs

5. Technical and economic performance indicators, calculation of research costs

6. Life safety

List of used literature

Applications

Introduction

The meat industry occupies a special place among the food industry. Meat is an essential product that has no analogues or complete substitute products. Meat proteins have high biological value, as they have a well-balanced amino acid composition, closest to the amino acid composition of human proteins. Meat proteins serve to build tissues, enzymes, and hormones. Thus, meat products of different product groups are part of the state strategic reserve. The country's food security depends on the level of development of the meat industry and the volume of production of meat and meat products.

The stability of the production and economic situation of meat industry enterprises in market conditions is directly related to the solution of such problems as improving the quality of products, choosing rational ways to use available raw materials, reducing costs and selling prices, organizing marketing and taking into account consumer demand. At the same time, a comparative analysis shows that one of the main factors ensuring the successful implementation of these tasks is the presence of a labile product range, diverse in nomenclature and heterogeneous in price levels, designed for the material capabilities and purchasing power of various segments of the population.

Currently, there is a tendency in the Russian goods market to increase consumer demand for chilled meat. A promising direction is the cultivation of heavy cross-breed turkeys .

Turkey meat contains a small amount of fat, characterized by a high content of polyunsaturated fatty acids, which indicates its dietary properties, in addition, it is hypoallergenic. Turkey, due to its chemical composition, is a promising raw material both for use in the everyday diet and for the production of children's, dietary and functional food products.

1. Feasibility study of the work

Currently, the Russian poultry market, characterized by stable demand, is experiencing a time of rapid development, being the largest among food products

The main feature of the poultry sector is the desire of producers to increase the share of chilled meat, which has better functional and technological indicators compared to frozen raw materials. In addition, from the point of view of energy costs, storing refrigerated raw materials is less energy intensive compared to frozen ones, so there is no need to purchase additional refrigeration equipment.

To increase the amount of chilled poultry meat, the share of which today is more than 60%, it is necessary to take into account the resource potential of the region. Poultry farming is actively developing in the northwestern district; moreover, the Leningrad region is an exporting region of poultry products.

There are 15 poultry farms in the region (CJSC “Northern Poultry Farm”, “Sinyavinskaya Poultry Farm”, LLC “Russian-Vysotskaya Poultry Farm”, etc.), which contain about 20.4 million heads of poultry, of which 47% are meat breeds.

The prospect for the further development of poultry farming for the Leningrad region is the construction of factories for the production of turkey meat: the capacity of the turkey meat market for Russia is estimated at 250 thousand tons per year, including for the North-West region - 30 thousand tons per year.

Turkey is a “global” meat product, since there are no restrictions on its consumption, including religious beliefs, and it is also hypoallergenic. Unlike pigs, large and small ruminants, turkey is characterized by high precocity, reaching slaughter weight at 2-4 months of age, an advantageous ratio of meat mass to bone mass (with a live weight of the bird of 18-20 kg, the slaughter yield of meat is 80 -85%, bone mass - 20-25%). A special place is occupied by such breeds as “North Caucasian Silver”, “Khidon” and “Dark Tikhoretsk” turkey. These modifications, obtained from crossing white, dark and bronze breeds, have a high increase in live weight, superior to chickens, ducks and geese. The meat yield is 10% higher than that of broiler chickens, and feed costs per 1 kg of edible parts of the carcass are 15-20% lower than in broiler production (approximately 2.1 kg per 1 kg of weight).

Turkey meat products have high nutritional value, which characterizes the ability to meet the body's needs for proteins, lipids, minerals and vitamins. Unlike pork and beef, turkey meat has a high content of complete proteins, since it has relatively little connective tissue, it is less rough, therefore, less incomplete proteins (collagen and elastin) and is easier to hydrolyze during heat treatment. The low fat content in turkey meat, localized in the internal cavity of the carcass, intestines, stomach and subcutaneous layer, reduces the likelihood of fat separation during the production of sausages. Poultry adipose tissue contains large amounts of polyunsaturated fatty acids.

The muscle tissue of meat contains extractive substances, the pectoral muscles of turkeys are especially rich in them, which are involved in the formation of taste and belong to the energetic stimulants of the secretion of the gastric glands. The meat of this bird contains phosphorus, which is present in the same significant quantities as in fish. In addition, turkey meat contains vitamins B and PP, the lack of which causes nervous and mental disorders, changes in the skin (ulcers, “orange” skin effect), and leads to a decrease in the level of intelligence.

All these factors make it possible to use turkey meat for the development of children's, dietary, therapeutic, preventive and functional human nutrition products.

The high biological value and dietary qualities of meat products containing turkey meat allow them to successfully compete with similar products containing pork and beef. Turkey has the ability to take on the taste of any other meat when used together. This feature of turkey meat is already quite successfully used by many producers of sausages, smoked meats, and semi-finished products around the world.

In addition, the muscle tissue of turkey meat has a fine-fiber structure with no marbling, which allows it to bind up to 40% of moisture, thereby increasing the yield of finished products. Turkey thigh meat is made up of several small, dark muscles that provide the texture of the entire cut of meat and finished products. As a result, turkey thigh meat is mixed very thoroughly when used with other types of meat.

Trimmed drumstick meat is produced using special mechanical devices that remove the 13 tendons present in the drumstick. The result is a raw material similar to beef minced in a meat grinder with a grid opening of 2-3 mm. This meat can be used to replace lean beef or pork, for example in the production of salami.

Turkey meat is common in the meat processing industry for the production of minced semi-finished products, sausages and deli products, but requires the use of mechanical processing in the form of massaging or tumbling. The strength characteristics of turkey meat, especially the thigh part, are due to the large amount of connective tissue, the amount of which increases with the age of the bird. In the meat of young birds, collagen does not greatly affect the stiffness, but the older the bird, the tougher the meat becomes, due to collagen, which forms heat-resistant cross-sectional and intermolecular bonds within one molecule, forming a heat-resistant spatial network, the presence of which determines the toughness of the meat of old birds.

To increase the tenderness of turkey thigh meat, various mechanical processing methods are used, such as tumbling and massaging, which are energy-intensive. A promising direction is the use of enzyme preparations of plant and animal origin that have proteolytic activity, as well as probiotic cultures that secrete proteolytic enzymes capable of hydrolyzing connective tissue proteins.

The rapid growth in poultry meat production is due to constant demand for it from consumers. There are no cultural or religious barriers to poultry meat. The consequence of this is the expansion of the range of poultry products, the development of new recipes, new technologies that ensure the safety of products and maintain their high quality. Deep processing of poultry meat opens up wide opportunities in this direction.

One of the promising areas of deep processing of poultry meat is the production of semi-finished products. Semi-finished products are one of the most convenient and widespread forms of food supply to the population. For a manufacturer, selling poultry meat in the form of semi-finished products allows you to increase profits by up to 30% compared to selling the same meat in the form of carcasses.

A wide range of semi-finished products from turkey meat allows us to produce about 60 types of natural, natural breaded meat-and-bone and boneless semi-finished products, as well as about 20 types of chopped semi-finished products with beautiful attractive names.

The range of chopped semi-finished products includes cutlets (“Ideal”, “New”, “Assorted”, “Original”), meatballs, meatballs, zrazy, lazy cabbage rolls, hamburgers (deluxe “Krasnobor”, new “Krasnobor”), cue balls, sticks, nuggets , as well as minced meat.

The use of turkey meat as an additional raw material or an independent ingredient in the production of meat products can increase the yield of finished products and, consequently, increase the profitability of a meat processing enterprise.

2. State of the problem in creating functional foods using probiotic cultures

The current stage of development of human society is characterized, on the one hand, by outstanding achievements of science, technology, and technology, on the other hand, by a sharp deterioration in the environmental situation in the world, changes in lifestyle, increasing neuro-emotional stress, constant lack of time, growth of information, changes in the nature and rhythm of life. and nutrition. Currently, it is obvious that lifestyle and nutrition are the most important factors determining human health, performance, ability to withstand all types of external influences and, ultimately, determining the duration and quality of life.

Nutrients supplied with food provide the human body with plastic material and energy, determine its health, physical and creative activity, life expectancy, and its ability to reproduce. On a country scale, nutritional status and nutritional structure are among the main factors that determine the level of its development and life expectancy of its citizens.

In recent years, the energy consumption of the Russian population, primarily the urban population, has decreased significantly, and therefore the need for energy and its source - food - has decreased. At the same time, the need for micronutrients and other physiologically necessary substances has remained virtually unchanged. According to nutritionists, the needs of the population of Russia and other industrialized countries for micronutrients cannot today be satisfied through traditional nutrition. Additional sources of physiologically functional ingredients (nutraceuticals, parapharmaceuticals, probiotics, etc.) are needed, which ensure human growth, normal development and vital activity, promote health and prevent diseases, which is called “healthy nutrition”. The components of a healthy diet include the necessary range of foods, their availability and the ability to build a diet.

The most important way to create products that provide healthy nutrition is to enrich basic products with the missing physiologically functional ingredients (vitamins, minerals, polyunsaturated fatty acids, dietary fiber, etc.) and develop new technologies for producing these products.

A functional food product is a special food product intended for systematic use as part of diets by all age groups of a healthy population, which has scientifically substantiated and confirmed properties that reduces the risk of developing nutrition-related diseases, prevents deficiencies or replenishes existing nutritional deficiencies in the human body, preserving and improving health due to the presence of physiologically functional food ingredients in its composition.

Functional nutrition is one of the most important factors in human adaptation to environmental influences. The degree to which nutrition meets the body’s needs affects the state of the immune system, the ability to overcome stressful situations, the rate of physical and mental development of a person at an early age, as well as the level of activity and ability to work, and to a large extent the reproductive ability of an adult.

The urgent need to increase human adaptive potential, caused by the increasingly aggressive impact of both environmental and socio-economic factors, creates the need to create a new generation of food products, which should not only provide the body with the substances necessary for growth, development and active life, but also stimulate its protective functions. In this regard, the feasibility of developing a line of functional products containing targeted nutrients for corrected nutrition, taking into account specific indications for various conditions and diseases, is obvious.

2.1 Development trends in the production of functional food products

The concept of functional nutrition originated in the early 80s in Japan. In 1989, the term “functional foods” first appeared in the scientific literature (the full name is “physiologically functional foods”).

In 1991, in Japan, based on knowledge about the relationship between food, its components and health, the concept of “Foods for Specified Health Use” was formulated. These included products containing bifidobacteria, oligosaccharides, and dietary fiber. At the same time, studies in European countries have provided convincing evidence of the relationship between the intake of certain nutrients and health status, for example, carbohydrate intake and obesity, sodium intake and blood pressure, consumption of certain fats and atherosclerosis, dietary fiber intake and bowel function, consumption of easily fermentable carbohydrates and dental caries, iron intake and anemia.

In the USSR, back in 1972, a drug based on live bifidobacteria was developed and its effectiveness was established for the prevention and treatment of acute intestinal infections in children. In 1989, the Ministry of Health of the RSFSR issued a decree on the production of fermented milk bifidumbacterin in all dairy kitchens in Russia for the prevention of infectious diseases in young children.

In Europe, the concept of healthy eating appeared in the early 90s. In 1990-1992 Potter et al proposed the concept of adequate nutrition , involving the daily consumption of foods and beverages that may provide health benefits as part of a normal diet. All products that meet the concept of adequate nutrition contain ingredients that help reduce cholesterol levels in the blood, maintain the normal condition of teeth, bones, reduce the risk of certain forms of cancer, etc. The content of these ingredients must be at a level that provides reliable physiological effects. At the same time, the product itself, and not just its individual specific components, must have beneficial properties, since there is a risk that the effect of their action may be reduced to zero by other ingredients and, therefore, will not be manifested.

In 1993 - 1998 In the United States, a link was found between eleven food ingredients and the development of chronic infectious diseases. It has been found that consumption of foods containing calcium prevents the development of osteoporosis, a high content of dietary fiber in the diet reduces cholesterol in the blood and, therefore, the risk of cardiovascular diseases, and the significant presence of unsaturated fatty acids in the regular diet, on the contrary, increases this risk. At the same time, a special group of food ingredients exhibiting physiologically functional properties was isolated from the composition of food products. Such ingredients are called “physiologically functional”. These include substances of natural or nature-identical origin that have the ability to have a positive effect on the human body when systematically used as part of the product.

Today, the list of functional ingredients has been significantly expanded. These include dietary fiber, minerals, vitamins and other biologically active substances (BAS).

In accordance with world practice, a product is considered functional if the regulated content of micronutrients in it is sufficient to satisfy (at the usual level of consumption) 10-50% of the average daily requirement for these components.

Today, more than 300 thousand types of functional food products are known. In Japan this is almost 50%, in the USA and Europe - about 25% of all food products produced. If we talk about specific examples, in recent years the share of “healthy bread” in the United States has increased in total production from 18 to 34%, and in Germany it has doubled. According to Japanese and American scientists, it is functional foods that in the near future will change the general nutritional structure of all people on Earth; they will half replace the market for medicines.

One of the main factors contributing to the development of the production of functional food products is the lifestyle of the average inhabitant of our planet, characterized by a sharp decrease in physical activity, which leads to increased requirements for food quality. Our ancestors spent a lot of energy during the day and, along with a lot of food, received enough vitamins and microelements, but today the population of planet Earth is in completely different “energy-consuming” conditions. Reducing the volume of consumed products makes it necessary to fortify them.

In developed countries, the functional food and beverage sector is of paramount importance - this is the most convenient, natural form of saturating the human body with micronutrients: vitamins, minerals, trace elements and other minor components, for example polyphenols, the source of which is fruits, vegetables, berries, etc. d. In addition, this is also a highly profitable business sector. In a number of countries, issues of quality nutrition are considered at the government level. In Russia, the concept of state policy in the field of healthy nutrition of the population has already been formed. In 2001, the Union of Food Ingredient Manufacturers - SPPI was created, the main task of which is to promote worldwide development of the production of environmentally friendly products. This contributes to the formation of a market for functional foods.

The production of functional foods should include the following stages:

· growing raw materials in environmentally certified conditions in accordance with international quality standards for agricultural products;

· deep processing of plant materials using modern methods;

· conducting comprehensive tests of the product under development with assessment of its organoleptic, mechanical, physicochemical and biological properties.

Functional food products are a promising area for various research organizations, food industry enterprises, as well as for small innovative firms. The functional food market is a specific and dynamic segment of activity that requires qualified and proactive personnel capable of quickly and efficiently carrying out the full cycle of development and implementation of a fundamentally new product from laboratory research and clinical trials to launch into production with the necessary set of regulatory and technological documentation.

Thus, world and domestic experience convincingly demonstrates that the most effective and expedient from an economic, social, hygienic and technological point of view, a way to radically solve the problem of the population's shortage of essential micronutrients is the production of functional food products enriched with missing vitamins, macro and microelements to the level of appropriate physiological needs of a person.

2.2 Principles for creating functional foods

The following principles must be followed when developing functional foods:

To fortify food products, first of all, those ingredients are used, the deficiency of which actually occurs, is widespread and is not hazardous to health; for Russia these are vitamins C, group B, minerals such as iodine, iron and calcium;

The selection of a specific functional ingredient is made taking into account its compatibility with the components of the food product intended for fortification, as well as its compatibility with other functional ingredients;

Functional ingredients should be added primarily to mass consumer products that are available to all groups of children's and adult nutrition and are regularly used in everyday nutrition, taking into account the recipe composition and physical state of food systems intended for fortification;

The introduction of a functional component into food products should not impair the consumer properties of the product, namely: reduce the content and digestibility of other nutrients;

significantly change the taste, aroma and freshness of products;

reduce product shelf life;

Preservation of native properties must be ensured , including biological activity, additives during culinary processing and storage of the product;

As a result of the introduction of additives into the recipe, an improvement in the consumer quality of the product should be achieved.

In order to recognize newly developed products as functional, it is necessary to prove their usefulness, that is, to perform a biomedical assessment, the purpose of which is:

Confirm the physiological value of the product as a functional nutrition product;

Identify introduced additives with a certain biological activity, that is, determine the chemical nature;

Conduct a medical and biological assessment of culinary products for functional nutrition, in particular for harmlessness, that is, the absence of direct or collateral harmful effects, allergic effects.

In addition to medical and biological requirements, a prerequisite for the creation of functional food products is the development of recommendations for their use and, in some cases, clinical testing.

There are two main methods for transforming a food product into a functional one:

1) Enrichment of products with nutrients during the production process;

2) Lifetime modification of raw materials.

1) Nutrient fortificationami in the process of its production

This technique is the most common and is based on modification of traditional products. It allows you to increase the content of useful ingredients in the product to a physiologically significant level, equal to 10-50% of the average daily requirement.

Depending on the amount of functional ingredient added to the fortified products, it is possible:

First, recovery functional ingredient partially or completely lost during technological processing to its original content; (a product can be classified as functional if the restored level of the functional ingredient provides at least 10% of its average daily requirement).

Secondly, enrichment, that is, the introduction of a functional ingredient into the product in an amount exceeding the usual level of its content in the feedstock. The main technological methods for introducing functional ingredients into food products are presented in Fig. 2.1

Figure 2.1. - Technology of introducing functional ingredients into food products

Thus, when creating functional products, it is necessary to select and justify food products and functional ingredients, taking into account the totality of consumer properties and the target physiological effect of the created product.

In general, the general scheme for creating functional food products is presented in Fig. 2.2

Figure 2.2. - Scheme for creating functional food products

2) Lifetime modification of raw materials

This technique is less common and involves obtaining raw materials with a given component composition. For example, intravital modification of the fatty acid composition of meat in order to increase the content of unsaturated fatty acids in it. In this case, the modification involves long-term feeding of animals with feed enriched with vegetable fatty components, in particular soybean meal, and vegetable oils with a high content of polyunsaturated fatty acids. Another example of modifying the properties of poultry, rabbits and livestock meat is feeding them food enriched with selenium and b-tocopherol.

In general, four groups of functional products are currently actively developing in the world - soft drinks, grain-based, dairy-based and fat-based products. Drinks are the most technologically advanced products for creating new types of functional nutrition products, since introducing new types of functional ingredients into them is not very difficult. Dairy products are a source of functional ingredients such as riboflavin and calcium. Their functional properties are increased by adding fat-soluble vitamins A, D, E, minerals, dietary fiber and bifidobacteria.

Margarine and vegetable oils are the main sources of unsaturated fatty acids, which help prevent cardiovascular diseases. Having a reduced energy value, this group of products is effective in preventing obesity. To further enhance their functional properties, these products are fortified with fat-soluble vitamins and some triglycerides.

The functional properties of cereal-based products are determined primarily by the presence of soluble and insoluble dietary fiber. Meat and meat products are one of the most difficult bases for creating functional foods, although from the point of view of a healthy diet, meat is one of the most important foods, along with vegetables, fruits, potatoes and dairy products. Meat supplies the human body with nutraceuticals, essential amino acids, iron, and B vitamins necessary for life.

Taking into account the previously stated principles of creating functional food products for meat products, the most preferred functional ingredients are dietary fiber, polyunsaturated fatty acids and vitamins.

2.3 The use of raw meat with a high content of connective tissue in the technology of functional foods

Turkey meat is one of the most valuable protein products, which is the most important source of complete protein of animal origin, lipids with a high level of polyunsaturated fatty acids. It has high dietary properties and taste benefits.

White turkey meat (pectoral muscles) differs from red turkey meat (thigh muscles) in having less lipids, connective tissue and heme-containing proteins.

Compared to all other types of poultry, turkey meat is richer in B vitamins and has the lowest cholesterol content. Turkey meat products have high nutritional value, characterized by the ability to meet the body's needs not only for proteins, lipids, but also for minerals and vitamins.

The high biological value and dietary qualities of turkey meat products allow them to successfully compete with similar pork and beef products.

The chemical composition of turkey meat depends on the type, age and fat category (Table 2.1).

Table 2.1. - Chemical composition of turkey meat depending on the fatness category

Indicator	Turkey meat

Chemical composition, g per 100 g of product:


carbohydrates

Vitamins, per 100 g of product:

I-carotene, mg




biotin, mcg
niacin, mg
pantothenic acid, mg
riboflavin, mg
thiamine, mg
folacin, mg
choline, mg
Energy value, kcal

Based on type and age, the meat of young poultry (turkeys) and adult poultry (turkeys) are distinguished.

Carcasses of young birds have a non-ossified (cartilaginous) keel of the sternum, a non-roughened beak, the lower part of which easily bends, and delicate elastic skin. Turkey poults have smooth, tight-fitting scales on their legs and underdeveloped spurs in the form of tubercles. Carcasses of adult birds have an ossified (hard) keel of the sternum and a keratinized beak. The legs of turkey carcasses have rough scales, and turkeys have hard spurs on their legs. Depending on the fatness and quality of post-mortem processing, turkey carcasses are divided into two fatness categories - 1 and 2.

The fatness category is determined by the degree of development of muscle tissue and the prominence of the sternum crest (keel), the amount of subcutaneous fat deposits and the quality of surface treatment.

Muscle tissue is well developed;

The breast shape of turkey carcasses is round. The keel of the sternum is slightly prominent;

Deposits of subcutaneous fat on turkey poult carcasses - on the chest and in the abdominal area and in the form of a continuous strip on the back;

In terms of the quality of post-mortem processing, carcasses must meet the following requirements: they must be well bled, properly dressed, with clean skin free of feathers, fluff, stumps and hair-like feathers, wax, scratches, tears, stains, bruises and intestinal remains. In gutted carcasses, the mouth and beak are cleaned of food and blood, and the legs are cleared of dirt and limescale growths. Single stumps and light abrasions are allowed, no more than two skin tears 1 cm long each.

Muscle tissue is developed satisfactorily. The keel of the sternum may stand out, the pectoral muscles with the crest of the sternum form an angle without depressions on its sides;

Subcutaneous fat deposits are insignificant: in turkey and poult carcasses - in the lower back and abdomen; With completely satisfactorily developed muscle tissue, there may be no fat deposits;

A small number of stumps and abrasions are allowed on the surface of category 2 carcasses, no more than three skin tears up to 2 cm long each.

Poultry carcasses that meet the requirements of category 1 in terms of fatness, and the requirements of category 2 in terms of processing quality, are classified as category 2.

In turkey meat, the ratio of protein and fat is close to optimal. However, category 2 turkey meat contains more protein and water, but less fat, than category 1 poultry meat. The highest protein content and the lowest fat content is in the pectoral muscle.

The connective tissue of poultry meat has less strength than beef and pork, so it undergoes hydrolysis much faster during heat treatment. Taking into account the high live weight of turkey and the meat quality of the carcasses, deep processing and sale of cut-up turkey carcasses are carried out in accordance with the gastronomic purpose, economic feasibility, habits and demands of consumers.

In table Table 2.2 shows data on the amino acid composition of turkey meat proteins.

Table 2.2. - Amino acid composition of turkey meat proteins

Indicator	Turkey meat

Protein, %
Amino acid composition, g per 100 g protein
Essential amino acids:
valine
isoleucine
leucine
lysine
methionine
threonine
tryptophan
phenylalanine
Essential amino acids:
alanine
arginine
aspartic acid
histidine
glycine
glutamic acid
hydroxyproline
propyne
series
tyrosine
cystine
Total amino acids
Limiting amino acid, speed, %

According to the table. Figure 2.2 shows how high the level of essential amino acids is in turkey meat proteins. Nutritional and biological value is determined by the significant content of essential amino acids, their optimal ratio, as well as the good digestibility of meat by enzymes of the gastrointestinal tract. Poultry meat proteins, in particular turkey meat, do not contain amino acids that limit the biological value of these proteins.

Based on this, it should be noted that poultry meat is the most important source of complete protein of animal origin. Food proteins serve as building materials for muscle tissue, enzymes, and hormones.

Lipids play an important role in assessing the nutritional value of foods. Poultry meat lipids are energy carriers; their biological value is determined by the content of polyunsaturated (essential) fatty acids and fat-soluble vitamins. Fats ensure good absorption of fat-soluble vitamins in the intestines. They also play an important role in shaping the aroma of meat.

Polyunsaturated fatty acids are not synthesized by the human body in the required quantities. Fats with higher levels of unsaturated fatty acids are more conducive to the absorption of protein nitrogen. Turkey meat is a source of essential fatty acids, which are part of the lipoprotein complex of cell membranes of the human body, so it is very important to ensure their supply in the required quantity.

Poultry fats have a melting point below 40 0 C, which ensures their good emulsification in the digestive tract and absorption. Turkey lipids contain a high level of unsaturated fatty acids, and polyunsaturated fatty acids are especially valuable - linoleic, linolenic and arachidonic (Table 2.3).

Table 2.3. - Fractional and fatty acid composition of lipids in turkey meat

Fractional and fatty acid composition of lipids, g per 100 g meat	Turkey meat

Lipids (total):
trigpicerides
phospholipids
cholesterol
Fatty acids (total)
Saturated
including:
C12:0(lauric)
C14:0 (myristic)
C15:0(pentadecane)
C16:0 (palmitic)
C17:0 (margarine)
C18:0 (stearic)
C20:0(arachidonic)
Monounsaturated
including:
C14:1(myristoleic)
C16:1(palmitoleic)
C17:1(heptadecene)
C18:1(oleic)
C20:1(gadoleic)
Polyunsaturated
including:
C18:2(linoleic)
C18:3(linolenic)
S20:4(arachidonic)

One of the fractions that occupies the largest share in the lipid composition of the edible part of turkey is represented by triglycerides.

When considering the fractional composition, the proportion of phospholipids is several times less than triglycerides, however, polyunsaturated fatty acids are contained in phospholipids in greater quantities than in triglycerides.

Different tissues of turkey meat are classified according to their industrial significance and distinguish between muscle, fat, connective, cartilage, bone and blood. The main component of poultry meat is undoubtedly muscle tissue.

The proportion of muscle tissue in turkey carcasses of the 1st and 2nd categories is in the range of 44-47% and occupies a dominant role, the content of skin with subcutaneous fat is 13-22%.

Poultry meat, in particular turkey, unlike the meat of other farm animals, has varying degrees of muscle color: from light pink (white meat) to dark red (red meat), depending on the content of pigments in the muscles. Red muscles contain less protein, more fat, cholesterol, phosphatides, ascorbic acid; in white muscles there is more carnosine, glycogen, and adenosine triphosphate. White muscles contain 0.05-0.08% myoglobin, and red muscles contain several times more.

Turkey meat contains all the necessary ingredients and can almost completely satisfy human needs for animal protein. Given its high protein and low fat content, turkey meat can be used to produce dietary products.

2.4 Application of probiotic cultures in f technologyfunctional food products

In recent years, increasing attention has been paid to the creation of functional nutrition products that can have a certain regulatory effect on the body as a whole or on its specific systems and organs.

The most important category of functional nutrition currently includes probiotics - biological preparations containing live strains of normal human microflora. Strains of bifidobacteria, lactobacilli, and propionic acid microorganisms have been successfully used for decades in first-generation probiotic pharmacopoeial preparations and various fermented milk products for functional purposes. Term « probiotics », which means "for life", was proposed in 1974. R. Parker.

According to GOST R 52349, a probiotic is a physiologically functional food ingredient in the form of living microorganisms useful for humans (non-pathogenic and non-toxic), which, when systematically consumed by humans, directly in the form of preparations or biologically active food additives, or as part of food products, provide a beneficial effect on the body as a result of normalization of the composition and or increase in the biological activity of normal intestinal microflora.

In general, microorganisms used to prepare probiotics include: Bacillus subtilis; Bifidobacterium adolescentis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Bifidobacterium longum; Lactobacillus acidophilus, L.casei, Lactobacillus delbrueckii subsp. bulgaricus, L.helveticus, L.fermentum, L.lactis, L.rhamnosus, L.plantarum; Propionibacterium; Saccharomyces boulardii: S. cremoris, S. lactis, Streptococcus salivarius subsp. thermophilus et al.

Probiotics prepared on the basis of the above microorganisms can contain both representatives of only one type of bacteria - monoprobiotics, and an association of strains of several types of microorganisms (from 2 to 30) - associated probiotics .

Probiotics can be prescribed to a wide range of living organisms, regardless of the species of the host from which the strains of probiotic bacteria (heteroprobiotics) were originally isolated. More often, probiotics are used for the above purpose by representatives of the animal or human species from whose biomaterial the corresponding strains were isolated (homoprobiotics). In recent years, autoprobiotics have begun to be introduced into practice, the active principle of which is strains of normal microflora, isolated from a specific individual and intended to correct its microecology.

Microorganisms - probionts carry out the synthesis of amino acids and enzymes, participate in general metabolism, replenish the deficiency of animal proteins, and accelerate the processes of digestion and assimilation of food.

Currently, microorganisms used as probiotics are classified into 4 main groups:

1. Bacteria producing lactic and propionic acids (genus Lactobacterium, Bifidobacterium, Propionibacterium, Enterococcus);

2. Spore-forming aerobes of the genus Bacillus;

3. Yeast, which is often used as a raw material in the production of probiotics (genus Saccharomyces, Candida);

4. Combinations of the listed organisms.

Probiotics based on components of microbial cells realize their positive effect on the physiological functions and biochemical reactions of the body either directly, by interfering with the metabolic activity of the cells of the corresponding organs and tissues, or indirectly, through the regulation of the functioning of biofilms on the mucous membranes of the microorganism.

In addition to restoring the microecological status, the associated increase in colonization resistance and preventing the translocation of potentially pathogenic microorganisms through mucous membranes, many probiotics can have a positive effect on the body as a result of modulating autoimmune reactions, changing the functions of macrophages, and activating the immune system.

Thus, the functional effect of probiotics and functional food products based on living microorganisms on a person is realized through the normalization of his intestinal microflora, modulation of biochemical reactions and physiological functions of cells, as well as an indirect effect on the immune-endocrine-nervous system regulating mechanisms for maintaining homeostasis.

"Vitaflor" is a new generation probiotic based on a biculture of acidophilic lactobacilli L.acidophilus(strains D№75 and D№76). At the growing stage, strains form a symbiosis that enhances their beneficial properties: it increases the titer of viable cells, the level of antagonistic activity, and resistance to adverse factors (antibiotics, storage in suboptimal conditions, etc.). The main achievement in the technological development of Vitaflor ® is that the symbiosis is maintained not only at the stages of production, but also subsequently, at the stage of application, i.e. in clinical practice.

"Vitaflor" is safe, has pronounced pharmacological activity, anti-infective, anti-allergic and anti-mutagenic effects. Bacterial strains D No. 75 and D No. 76 survive in the microbiocenosis of experimental animals. The totality of probiotic properties of “Vitaflor” is higher than that of its analogues. It has a complex effect on the body: normalizes the qualitative and quantitative composition of the microflora of the mucous membranes, restores the immune and neuro-endocrine status.

Analysis of literature data indicates the widespread use of bacterial cultures in the production of meat products. However, work on the use of new species and strains of microorganisms is of interest.

2.5 Purpose and objectives of the study

The purpose of the work is to develop recipes and technology for functional minced semi-finished products based on turkey meat using probiotic cultures.

To achieve this goal, the following tasks were solved:

Justify the choice of main raw materials and functional ingredients and develop recipes for minced semi-finished products based on turkey meat;

To study the influence of the mass fraction of probiotic cultures, as well as the temperature and duration of minced meat on the change in the protein fraction and to justify the optimal amount of probiotic culture in the production of minced semi-finished products based on turkey meat;

Establish shelf life of semi-finished products during refrigerated storage, taking into account the reserve coefficient.

3. Objects and methods of research, experiment setup

3.1 Objects of research

The object of the study was the thigh meat of a six-month-old turkey grown in the Leningrad region.

The birds were slaughtered and bled without preliminary electrical suppression. Then the bird carcass was scalded, the plumage was manually removed and gutted. To avoid microbiological spoilage, the surface of the carcass after gutting was treated with a 1% solution of acetic acid. After deboning, the turkey thigh meat was cooled to t c = (2±2) 0 C.

A starter based on the probiotic culture “Vitaflor” was studied, the preparation of which was carried out as follows: the dry preparation “Vitaflor” was kept in sterile water at a temperature of 20 0 C for 20 minutes, then added to sterilized milk with 2.5% fat content, preheated at water bath to t = 37 0 C, and cultivated for 6 hours in a thermostat at a temperature of (37 ± 1) 0 C until a titratable acidity of at least 60 - 65 єT and no more than 190 єT.

PH (potentiometric method)

Solubility of myofibrillar proteins (biuret method)

Titratable acidity (Turner acidity determination)

Thiobarbituric number (2-thiobarbituric acid test)

Elastic modulus (measurements were carried out using a consistometer)

KMAFAnM (GOST 7702.2.0-95)

3.2 Research methods

Determination of pH valuepotentiometric method

An important indicator of meat quality is the pH value, since the activity of enzymes and bacteria is associated with the acidity of the environment. Active acidity (pH) is an indicator of the concentration of free hydrogen ions in a solution.

The method is based on measuring the electromotive force of an element consisting of a reference electrode with a known potential value and an indicator electrode, the potential of which is determined by the concentration of hydrogen ions in the test solution.

Preparation samples. To determine the pH of the sample, an aqueous extract is prepared in a ratio of 1:10, for which a weighed sample (~10 g) is thoroughly ground in a meat grinder, placed in beakers with a capacity of 100 ml and extracted with distilled water for 30 minutes at ambient temperature and periodically stirring with glass with a stick. The resulting extracts are filtered through a folded filter paper and used to determine pH.

Analysis procedure. The pH of the aqueous extract of the test sample is determined using a potentiometer of any brand. The results are recorded.

Methodology for determining the fractional composition of proteins based on their solubility

Analysis of the fractional composition of the protein in the studied samples is carried out using a method based on the principle of separating the protein into water-, salt- and alkali-soluble fractions by extraction.

Progress of determination. Distilled water is added to a sample of minced meat weighing 5 g in a ratio of 1:6 (by weight), extraction is carried out in the cold for 1 hour, then after filtering, the volume of the filtered liquid is measured, which is used to determine water-soluble proteins.

The cooled Weber's saline solution is added to the remainder of the sample in a ratio of 1:6 to the initial sample of muscle tissue, the extract at t = (0-4) 0 C for 30 minutes, filtered, and the volume of the resulting liquid is measured, which is used to determine salt-soluble proteins.

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MINISTRY OF EDUCATION AND SCIENCE OF THE RUSSIAN FEDERATION

Federal State Autonomous Educational Institution

higher professional education

"Far Eastern Federal University"

SCHOOL OF BIOMEDICINE

Department of Biotechnology of Animal Products and Functional Nutrition

Homeostasis and nutrition

Abstract on the topic:

Functional nutrition. Functional ingredients and foods

Completed by: Shekhireva D.A.

Vladivostok 2013

Introduction

Functional nutrition

1 Requirements for functional products

2 Obtaining a functional product

3 Development and creation of functional products

Functional ingredients and their role in human nutrition

1 Vitamins

2 Minerals

3 Dietary fiber

4 Organic acids

5 Bioflavonoids

6 Tannins

7 Glycosides

Functional Products

1 Functional baked goods

1.2 Functional bakery products with increased protein value

1.3 Functional bakery products enriched with vitamins and minerals

1.4 Functional baked goods with sweeteners

2 Functional soft drinks

3 Functional dairy products

3.1 Probiotic dairy products

3.2 Prebiotic dairy products

4 Functional meat products

Conclusion

Introduction

The majority of the population of the Russian Federation, as a result of technological processing, the use of food raw materials of inferior chemical composition, and the influence of other reasons, does not receive the required amount of essential food components, which leads to illness, premature aging and shortened life. The situation is aggravated by the low cultural level of the population in matters of rational nutrition and lack of skills to lead a healthy lifestyle.

The scientific and technical policy of the state in the field of nutrition is aimed at strengthening the health of the people.

Basic principles of state policy in the field of healthy nutrition:

The most important priority of the state is human health.

Food products must not cause harm to human health.

The rational nutrition of children, as well as their health, should be the subject of special attention of the state.

Due to the ongoing pollution of air, water bodies and soils, nutrition should help protect the human body from adverse environmental conditions.

Nutrition should not only satisfy the physiological needs of the human body for nutrients and energy, but also perform preventive and therapeutic tasks.

The main direction of state policy in the field of healthy nutrition is the creation of technologies for the production of qualitatively new food products, including:

Products of mass consumption for various age groups of the population, including children of various ages and the elderly, pregnant and lactating women, industrial workers of various professional groups;

Products for therapeutic and prophylactic purposes; products for the prevention of various diseases and strengthening the body’s protective functions, helping to reduce the risk of exposure to harmful substances, including for the population of environmentally unfavorable zones for various types of pollution;

food products for military personnel and certain groups of the population in extreme conditions;

creation of domestic production of food and biologically active additives, vitamins, minerals in volumes sufficient to fully provide the population, in particular, by enriching consumer products with them;

development and implementation of comprehensive programs to ensure the elimination of the existing deficiency of vitamins, minerals and other nutrients;

the use of secondary raw materials from the food and processing industry for the production of nutritious food products;

organization of large-scale production of food protein and protein preparations intended for food fortification;

expansion of production of biologically active food additives;

providing young children with specialized products, and sick children with specialized medical nutrition products.

Also, the main directions of state policy in the field of healthy nutrition include increasing the level of education of specialists in the field of nutrition science, the population in matters of healthy nutrition, and training personnel in various fields of nutrition science in medical and nutritional educational institutions.

One of the ways to eliminate deficiency conditions and increase the body's resistance to adverse environmental factors is the systematic consumption of food products enriched with a complex of biologically active additives with a wide range of therapeutic effects.

1. Functional nutrition

In recent years, the so-called functional nutrition has become widely developed throughout the world, which means the systematic consumption of food products that have a regulatory effect on the body as a whole or on its individual systems and organs.

All products can be divided into two large groups:

· general purpose;

· functional nutrition.

Functional food products include products with specified properties depending on the purpose of their use. Functional foods are food products intended for systematic use as part of diets by all groups of a healthy population, preserving and improving health and reducing the risk of developing nutrition-related diseases, due to the presence in their composition of food functional ingredients that have the ability to have beneficial effects on one or more physiological functions and metabolic reactions of the human body.

The concept of positive (functional, healthy) nutrition first emerged in Japan in the 80s of the 20th century. Japanese researchers have identified three main components of functional foods:

nutritional value;

pleasant taste;

positive physiological effects.

A functional product, in addition to the influence of the traditional nutrients it contains, must:

have a beneficial effect on human health;

regulate certain processes in the body;

The classification of a product as a functional food is determined by the content of one or more components from 12 generally accepted classes:

dietary fiber;

oligosaccharides;

amino acids, peptides and proteins;

glucosides;

isoprenes and vitamins;

lactic acid bacteria;

unsaturated fatty acids;

minerals;

others (for example, antioxidants).

1 Requirements for functional products

Considering that the functional orientation of products is mainly given by biologically active additives introduced into the formulations, the requirements for them are first considered.

The main medical and biological requirements include:

harmlessness - absence of direct harmful effects, collateral harmful effects (nutritional deficiency, changes in intestinal microflora), allergic effects; potentiated action of the components on each other; not exceeding permissible concentrations;

organoleptic (non-deterioration of the organoleptic properties of the product);

general hygiene (no negative impact on the nutritional value of the product);

technological (not exceeding the requirements for technological conditions).

2 Obtaining a functional product

There are two basic principles for converting a food product into a functional one:

enrichment of the product with nutrients during its production;

intravital modification, i.e. obtaining raw materials with a given component composition, which will enhance its functional orientation.

The first principle is the most common; lifelong modification methods (for products of plant and animal origin) are more complex.

At the same time, enriching products with vitamins is a more complex process, due to the fact that vitamins are not resistant to high temperatures of cooking and sterilization, and vitamin C also decomposes in the presence of iron even at room temperature.

Methods for lifelong modification of meat are based on changing the animal’s feed ration, which, for example, makes it possible to obtain meat with a given ratio of fatty acids and tocopherol.

3 Development and creation of functional products

The development of functional foods can be done in two ways:

development of new functional products without taking into account the basis of recipes and technologies of existing food products.

In the first case, a product produced in accordance with GOST standards (for example, boiled sausage) is taken as a basis (control). Then the direction of the developed product and the introduced functional additives and their quantity are determined. The compatibility of additives with the selected product is considered, and then part of the base of the product or its constituent components is replaced with functional additives. At the same time, substances that improve structure, organoleptic characteristics, and appearance can be added to the product formulation. With this method of creating functional foods, the main goal is to obtain a product of better quality compared to the selected control.

In the second case, the task is to obtain a product with specified functional properties and quality indicators, and its formulation is modeled.

The development and creation of a functional product includes the following stages:

Selection and justification of the direction of a functional product;

Study of medical and biological requirements for this type of functional products;

selection of a basis for a functional product (meat, vegetable, etc.);

selection and justification of the additives used;

study of direct, side, harmful effects and allergic effects of additives;

selection and justification of the dose of the additive or group of additives used;

modeling of product technology with testing of technological parameters;

development of functional product technology;

research of qualitative and quantitative indicators of the product;

development of regulatory documentation for the product;

conducting clinical trials of the product (if necessary);

development of a pilot batch;

product certification.

One of the main areas of functional nutrition is therapeutic and preventive nutrition. Currently, extensive experience has been accumulated in the use of nutrition for therapeutic purposes, and dietary therapy is necessarily consistent with the general treatment plan. Therapeutic nutrition should not only increase the body’s defenses and reactivity, but also have a specific focus of action.

Therapeutic and preventive food products and diets contain components that replenish the deficiency of biologically active substances; improve the functions of predominantly affected organs and systems; neutralize harmful substances; promote their rapid elimination from the body.

The development of therapeutic and prophylactic products, as well as other functional products, is a complex and multi-stage process. The components of this process are:

determining the type of disease for which the product is being developed;

study of the characteristics of the disease;

selection of a basis for product development;

degree of product readiness (raw, semi-finished or finished);

selection of product type based on consistency (dry, liquid, etc.);

analysis of dietary supplements used for a specific type of disease;

study of medical and biological requirements for biologically active additives and the product being developed;

justification for the use and selection of one or more dietary supplements during product development;

justification for the use and choice of dose of dietary supplements;

choosing the method of introducing biologically active additives;

conducting compatibility analysis when using several dietary supplements;

analysis of the compatibility of dietary supplements and the selected product base;

assessment of the influence of biologically active additives on the quality indicators of the finished product;

justification of the regimen, duration and method of administration depending on the form of the product (independent dish, dietary product and in addition to the main food);

application of mathematical modeling and forecasting in the development of recipes and technologies;

development of technology for obtaining a therapeutic and prophylactic product;

research of quality indicators of the finished product;

development of a pilot batch of the product;

development and approval of regulatory documentation and recommendations for the use of functional products;

creating a label;

conducting clinical trials;

confirmation of compliance;

product sales.

2. Functional ingredients and their role in human nutrition

Physiologically functional food ingredients include biologically active and physiologically valuable nutritional elements that have beneficial properties for maintaining and improving health when consumed within the framework of scientifically based standards established based on the study of their physicochemical characteristics. These food ingredients include various:

vitamins;

minerals;

dietary fiber;

polyunsaturated fatty acids;

probiotics;

prebiotics;

sinobiotics and other compounds.

1 Vitamins

Vitamins, as functional ingredients, play an important role in human nutrition. They participate in metabolism, are part of enzymes, strengthen the body’s immune system and, as a result, help prevent severe diseases associated with vitamin deficiency (scurvy, beriberi, etc.).

Vitamins needed:

for normal functioning of the digestive tract;

hematopoiesis;

organ functioning;

protection from radiation, chemical, toxic effects on the body.

Insufficient intake of vitamins has an extremely negative impact on human health:

health worsens;

physical and mental performance decreases;

immunity decreases;

the negative impact on the body of harmful working conditions and the external environment is increasing;

Vitamins	Daily requirement
Vitamin C (ascorbic acid)
Vitamin B 1 (thiamine)
Vitamin B 2 (riboflavin)
Vitamin PP (niacin)
Vitamin B 3 (pantothenic acid)
Vitamin B 6 (pyridoxine)
Vitamin B 9 (folic acid)
Vitamin B 12 (cobalamin)

Vitamin P (rutin)
Vitamin A (retinol equivalent)
Vitamin E (tocopherol equivalent)
Vitamin K 1 (phylloquinone)
Vitamin D (calciferols)

Vitamin C (ascorbic acid) is involved in redox processes, tissue respiration, metabolism of amino acids, carbohydrates, fats and cholesterol; necessary for the formation of collagen protein, which binds vascular cells, bone tissue, and skin; for wound healing.

It stimulates growth; has a beneficial effect on the function of the central nervous system, the activity of the endocrine glands, especially the adrenal glands; improves liver function; promotes iron absorption and normal hematopoiesis; affects the metabolism of many vitamins; increases the body's resistance in case of negative effects (infections, chemical intoxication, overheating, cooling, oxygen deprivation). Vitamin C neutralizes the effects of free radicals formed during the digestion of food; prevents the conversion of nitrates to nitrosamines, which are strong carcinogens.

A lack of vitamin C increases the risk of frequent fatigue, nervous and physiological disorders (tooth loss, brittle bones) and diseases (scurvy, etc.).

Vitamin B 1 (thiamine) regulates carbohydrate metabolism in the body; affects the absorption of fats; participates in the metabolism of amino acids and the conversion of carbohydrates into fats. Necessary for the normal functioning of the central and peripheral nervous, cardiovascular, gastrointestinal and endocrine systems; increases the body's resistance to infections and other adverse environmental factors. With its deficiency, products of incomplete carbohydrate metabolism accumulate in tissues, and the body's resistance to infections decreases.

Vitamin B 1 is used to fortify flour, rice, baby food, pasta, milk and dairy products, drinks and their concentrates, breakfast cereals, sugary products, and to imitate the aroma of meat products.

Vitamin B 2 (riboflavin) is involved in redox processes, in the synthesis of adenosine triphosphoric acid (ATP); protects the retina from excessive exposure to UV rays; together with vitamin A ensures normal vision; has a positive effect on the state of the nervous system, mucous membranes of the skin, and kidney function; stimulates hematopoiesis; is part of respiratory enzymes.

Its deficiency causes loss of appetite, stunted growth, diseases of the eyes, mucous membranes, and impaired hematopoietic function.

Riboflavin is used to fortify food products - cereals, flour, pasta, grains, milk and dairy products, baby food and dietary products.

Vitamin B 5 (pantothenic acid) is involved in metabolism, the formation and breakdown of fats, amino acids, cholesterol, adrenal hormones, the transmitter of nervous excitation - acetylcholine, as it is part of many enzymes. Vitamin B 3 affects the functions of the nervous system and intestinal motor functions.

Vitamin B 6 (pyridoxine) is involved in metabolism, especially nitrogen, carrying out the transfer of amino groups; regulates cholesterol metabolism, hemoglobin formation and lipid metabolism. Its deficiency is accompanied by damage to the skin and mucous membranes, and disturbances in the activity of the central nervous system.

This vitamin is used to compensate for losses during technological processing to fortify flour, bakery and grain products. It is also used in the production of dairy and dietary products, children's and therapeutic-and-prophylactic nutrition, nutrition for pregnant women, lactating women and athletes.

Vitamin B 9 (folic acid) is involved in the biosynthesis of nucleic acids and amino acid metabolism reactions. Necessary for cell division, growth and development of all organs and tissues, normal development of the embryo and fetus, as well as for the formation and optimal functioning of the nervous system and bone marrow.

Folic acid is added in the form of multicomponent mixtures to various foods, in particular, breakfast cereals, soft drinks, baby food, dietary and special products for pregnant women.

Vitamin B 12 (cobalamin) is necessary for the formation of blood cells, the membrane of nerve cells and various proteins. It is involved in the metabolism of fats and carbohydrates and is important for normal growth.

It is used for fortifying grain products, some drinks, confectionery, dairy, dietary and baby food products. The consumption of foods enriched with vitamin B12 is especially recommended for strict vegetarians.

Vitamin PP (nicotinic acid or nicotinamide) is involved in reactions that release energy in tissues as a result of biological transformations of carbohydrates, fats and proteins. Important for the nervous and muscular systems, the condition of the skin, the gastrointestinal tract, and body growth. Participates in the synthesis of hormones.

This vitamin is used to fortify grain products (corn and oat flakes), wheat and rye flour. Dietary and dry foods, canned meat and fish are enriched with niacin.

Vitamin P (rutin) helps strengthen capillary walls. Its deficiency leads to increased permeability of capillary walls and the appearance of pinpoint hemorrhages on the skin.

Biotin is part of enzymes; participates in the biosynthesis of lipids, amino acids, carbohydrates, and nucleic acids. Lack of biotin is accompanied by depigmentation and dermatitis of the skin, and nervous disorders. This vitamin is added to baby food products (milk formulas) and dietary products. The growth of baker's yeast depends on the presence of biotin.

Vitamin A (retinol) is necessary for the perception of light during vision, the maintenance and development of healthy mucous membranes of the respiratory system, gastrointestinal tract, excretory, reproductive and genital organs, as well as the immune system.

Vitamin A is added to vegetable oils, margarine, sandwich butter, yoghurts, milk and dairy products, and to dietary and baby foods.

Vitamin D (calciferol) regulates the metabolism of calcium and phosphorus, promoting their absorption and deposition in bones; necessary for normal bone formation; affects the permeability of membranes for calcium ions and other cations.

Vitamin E (tocopherol) is necessary for tissue respiration, metabolism of proteins, fats and carbohydrates, improves the absorption of fats, vitamins A and D. Tocopherol helps maintain the stability of cell membranes and subcellular structures. It is a powerful antioxidant, therefore necessary for the prevention of cancer, during radiation and chemical effects on the body. Stimulates muscle activity, promoting the accumulation of glycogen in them; increases the stability of red blood cells; slows down aging.

Vitamin K (folloquinone) is involved in blood clotting processes. With its deficiency, subcutaneous and intramuscular hemorrhages occur.

2 Minerals

Minerals are the most important functional ingredients of food, which:

stabilize the osmotic pressure of the intercellular fluid;

promote muscle and nervous activity;

activate enzymes;

regulate the amount of hormones;

are detoxifiers;

reduce the risk of sclerosis;

carry oxygen and participate in hematopoiesis.

The most important microelements are: potassium, sodium, calcium, magnesium, phosphorus, chlorine, sulfur.

Microelements include: iron, copper, zinc, manganese, iodine, bromine, fluorine, cobalt, selenium, etc.

The daily requirement for some minerals is shown in Table 2.

Table 2

Daily requirement of an adult for individual micro- and macroelements

Calcium is involved in the formation of bone tissue, tooth enamel, cellular and tissue components, and in hematopoiesis. Has an anti-inflammatory effect, reduces allergies, increases the body's defenses; has a beneficial effect on the contractility of the heart muscle; prevents the accumulation of radioactive strontium-90 in the body.

Magnesium has a vasodilating effect, stimulates intestinal motility and bile secretion, and participates in phosphorus metabolism. Excessive intake of magnesium increases the excretion of calcium from the body.

Potassium regulates the water-holding capacity of tissues. Its ions support the tone of the heart muscle and the function of the adrenal glands. Promotes the release of sodium, so potassium is a physiological antagonist of sodium.

Sodium is involved in maintaining osmotic pressure in cells, water-salt metabolism, and transmission of nerve impulses.

Phosphorus is involved in the construction of bone tissue and cell membranes; provides carbohydrate and energy metabolism.

Iron is involved in the construction of the most important proteins: hemoglobin, myoglobin, as well as more than 70 different enzymes.

Copper plays an important role in hematopoiesis and stimulates oxidative processes; activates B vitamins. Excess causes poisoning.

Iodine stimulates metabolic processes in the body, as it is contained in the thyroid gland.

Manganese is involved in the synthesis of polysaccharides, cholesterol, and hemoglobin.

Zinc is necessary for the normal function of pituitary, adrenal and pancreatic hormones. It affects fat metabolism.

Selenium activates the immune system and is a detoxifier. Its physiological role is also due to its participation in the activation of the enzyme tlutathione peroxidase, which is one of the components of the antioxidant system. Selenium deficiency aggravates the manifestation of iodine deficiency and increases the risk of malignant neoplasms. With a lack of selenium, the cardiovascular system suffers and incurable cardiopathy develops.

Cobalt has a hypotensive and coronodilatory effect, promotes the absorption of iron, stimulates hematopoiesis and immunological activity, and prevents degenerative changes in the nervous system.

3 Dietary fiber

Dietary fiber has specific physiological properties. They:

stimulate intestinal function;

adsorb toxins;

intensify lipid metabolism;

prevent the absorption of cholesterol into the blood;

normalize the composition of intestinal microflora.

· fiber;

· hemicellulose;

· pectin substances;

· lignin.

Fiber actively influences the secretory activity of digestion and enhances peristalsis of the small and large intestines. Excessive fiber consumption can lead to incomplete digestion of food and impaired absorption of microelements and vitamins into the blood.

The most important property of pectin substances is their complexing ability. Pectin molecules interact with heavy metal ions and remove them from the body.

Lignin is a carbohydrate-free cell wall substance consisting of aromatic alcohols. Lignins bind bile acids and other organic substances and slow down the absorption of dietary fiber in the intestine.

Polyunsaturated fatty acids are an essential component of cell membranes. Participate in cell renewal, synthesis of vitamins, hormonal substances, and help remove cholesterol from the blood.

Probiotics are live microorganisms or products fermented by them that have a positive effect on human health by normalizing the microecological status and stimulating the immune system. These include strains of acidophilus bacilli, bifidobacteria, thermophilic lactic acid streptococci, enzymes, vitamins and biologically active substances that play an important role in the formation and functioning of various organs and systems of the human body.

Prebiotics are substances that can have a beneficial effect on the human body through selective stimulation of the growth and activity of representatives of beneficial intestinal microflora. Well-known prebiotics are: lactulose, xylitol, raffinose, pectins, inulin, amino acids, organic acids, unsaturated fatty acids and other substances.

Symbiotics are a rational combination of probiotics and prebiotics.

4 Organic acids

Together with dietary fiber, they inhibit the development of putrefactive and fermentative processes in the intestines. They have a stimulating effect on the digestive system, improve lymph circulation, stimulate blood circulation, and help remove harmful substances (heavy metals, radioactive elements).

Organic acids participate in metabolism and improve intestinal motility.

Citric acid promotes better absorption of calcium by the body and has an activating effect on certain enzymes. Citric and malic acids counteract the accumulation of acidic metabolic products in the blood and tissue fluids, which concentrate in the brain when it is tired. Benzoic, salicylic and sorbic acids have an antiseptic effect. Succinic acid activates the process of cellular respiration, reduces the toxic effects of ethanol, and increases the digestibility of ascorbic acid.

5 Bioflavonoids

Bioflavonoids (quercetin, rutin, pycnogenol, etc.) have antioxidant activity, which is due to the ability of phenols to bind heavy metal ions into stable complexes, depriving them of their catalytic effect. Bioflavonoids also exhibit antibacterial, antiviral, immunostimulating, and vasodilating effects.

Flavonoid compounds with P-vitamin activity, especially catechins, strengthen the walls of blood vessels and prevent capillary fragility.

6 Tannins

Tannins bind proteins of tissue cells and have a local astringent effect, slow down intestinal motor activity and thereby enhance the absorption of products, and have a local anti-inflammatory effect. Tannins also have a disinfectant and vasoconstrictor effect on the mucous membrane of the digestive tract. Tannin absorbs and removes radioactive strontium-90 from the body, which prevents the development of radiation sickness. It also helps remove heavy metals from the body: cadmium, mercury, lead, zinc.

4.7 Glycosides

They have a positive effect on the cardiovascular system (cardiac glycosides), increase appetite and enhance gastric motility (bitter glycosides). Saponins have a choleretic, and some of them have a sweatogenic effect, and the ability to reduce blood pressure. Some glycosides have antioxidant properties.

3. Functional foods

1 Functional baked goods

Bread is one of the most consumed food products by the population. The introduction of components into its formulation that impart medicinal and preventive properties will effectively solve the problem of prevention and treatment of various diseases associated with a deficiency of certain substances.

1.1 Functional bakery products using grain processing products

A sharp decrease in the content of dietary fiber in the modern human diet has led to significant negative deviations and deterioration in the health of large sections of the population in developed countries of the world.

In the Russian Federation, most of the dietary fiber enters the human body with grain products.

As a result of the production of high-grade flour, when the endosperm of the shells and the aleurone layer of the grain germ are separated, almost all vitamins and most of the protein, mineral and ballast substances are removed from the final product.

The most promising, accessible and cheap source of natural dietary fiber is wheat bran. The content of dietary fiber in bran is 3-5 times higher than in vegetables and fruits, and 10 times higher than in flour.

Currently, many recipes have been developed for bakery products with bran for preventive and dietary purposes, such as Grain bread, Eight-grain bread, bran bread, etc.

Bioactivated grain is widely used in the baking industry. When grinding with the removal of bran, for example, not only the most beneficial nutrients are lost, but also those potential hidden capabilities of the grain that appear during germination. It is known that during grain germination, enzyme systems are sharply activated. Germ enzymes decompose high molecular weight compounds into simpler forms, which become easily digestible and absorbed in the human gastrointestinal tract.

Use of grain extruders. Extrudants are exploded grains as a result of special technological processing. They can be used as a comprehensive source of dietary fiber, minerals and other beneficial components.

Currently, in relation to baking technology, it is known to use extruded flour of cereal crops (barley, buckwheat, wheat, rice, corn) in the preparation of bread from a mixture of rye and wheat flour.

1.2 Functional bakery products with increased protein value

To increase the amount of protein in baked goods, legumes, and especially soybeans, are used. Legumes contain 35-45% protein, 17-26% fat, 3-8% sugar, up to 10% starch and fiber, 2% vitamins (B vitamins, beta-carotene, PP, E, C), all essential amino acids in a ratio close to the protein of animal meat and chicken eggs.

The small amount of carbohydrates in legume products makes them an indispensable product for people suffering from diabetes and obesity.

Soy products are used in baking in the form of soy flour, milk, concentrates, isolates and as part of food additives.

The use of dairy products in baking is very large, since they contain complete proteins, vitamins, and minerals in an optimal ratio for humans.

A large assortment of baked goods has been developed using whey: bun with whey (30%), bun “Nemanskaya” (10%), bread with whey (10%), baby milk bun with condensed whey (3%), etc.

Along with plant components, meat and fish industry products are used as functional products in baked goods. As is known, products of animal origin are more complete in their composition than products made from cereals, therefore waste from the meat and fishing industry is used to enrich them.

The Institute of Nutrition of the Academy of Medical Sciences has developed a technology for producing a protein fortifier from slaughterhouse blood and skim milk, which has the following chemical composition (%): proteins - 63.3, lactose - 32.4, minerals - 0.95. It is recommended to add 5% of this fortifier to the dough.

An important source of protein is waste from the fishing industry from which fishmeal is prepared. Our country has developed a technology for producing fishmeal from small fresh or frozen fish. It has the following chemical composition (%): proteins - 78-88, fat - 0.5, also contains calcium - up to 4%, phosphorus - up to 2%. It is recommended to add 2-3% of this enrichment agent.

1.3 Functional bakery products enriched with vitamins and minerals

To increase the content of individual nutrients in baked goods, vitamins and minerals are added to them in the form of chemicals. For example, high-quality wheat flour is currently enriched with vitamins B1, B2, PP, such flour is called fortified.

Another way to enrich bread with vitamins and minerals is the use of premixes. The ratio of vitamins and minerals in premixes corresponds to human needs, taking into account the nutritional structure of the population and the level of micronutrient provision. Vitamins in premixes are used in the form of water-soluble forms, the stability of which remains quite high as a result of heat treatment.

The premix is added immediately before kneading the dough at the rate of 500 g per 100 kg of flour.

1.4 Functional baked goods with sweeteners

In recent years, due to the spread of metabolic diseases (obesity), hypertension, atherosclerosis, and diabetes, much attention has been paid to the development of varieties of baked goods with a low carbohydrate content. For this, low-calorie sweeteners are used such as:

aspartame;

acesulfame K;

steviazil;

sucralose;

cyclamate;

neohesperides, etc.

Each sweetener has a maximum sweetness threshold, which does not change with further increases in concentration, and has its own taste characteristics.

3.2 Functional soft drinks

Non-alcoholic drinks include drinks of different nature, composition, organoleptic properties, united by common functions - to quench thirst and have a refreshing effect.

The main groups of soft drinks are:

mineral waters;

carbonated and non-carbonated drinks;

kvass and kvass drinks.

The functional properties of soft drinks are provided by raw materials rich in functional ingredients. The following raw materials are used to fortify drinks: fruit and vegetable juices, medicinal plants, whey, beekeeping products, grain crops, natural medicinal table mineral waters.

Table 3

Functional ingredients of soft drinks and raw materials containing them

Functional Ingredients
Vitamins
Macro- and microelements	Juices, medicinal plants and grains, bee products, whey, natural mineral and medicinal table waters
Pectic substances	Juices, wild fruits and berries, grain crops
Phenolic compounds	Juices, medicinal plants
Glycosides	Medicinal plants
Amino acids	Dairy whey, bee products
Organic acids	Juices, medicinal plants and grains, whey

Functional soft drinks are classified according to various criteria. The classification of functional drinks used in the Russian Federation is presented in Fig. 1

Figure 1. Classification of functional soft drinks

In Fig. 2 presents the classification by purpose and composition.

Figure 2 Classification of functional soft drinks

3.3 Functional dairy products

Milk and dairy products are essential foods. They are dietary and therapeutic food products and differ from other food products in that they contain all the substances necessary for the body in an optimally balanced state. Milk ensures normal growth, development and functioning of the body. The high nutritional, biological and medicinal properties of milk have long been appreciated; in ancient times such names as “juice of life”, “white blood”, “source of health”, etc. were attributed to milk.

The digestibility of milk and dairy products in the human body is about 95-98%. The inclusion of dairy products in any diet increases its nutritional value and quality, and promotes better absorption of other components.

The development of new types of functional dairy products is carried out in several directions. Probiotic, prebiotic and symbiotic dairy products are being developed, products enriched with biologically active substances, vegetable proteins, minerals, vitamins, dietary fiber, polyphenols, vegetable oils, etc.

3.1 Probiotic dairy products

A probiotic food product is a functional food product containing, as a physiologically functional food ingredient, specially selected strains of living microorganisms beneficial to humans, which have a beneficial effect on the human body through the normalization of the microflora of the digestive tract.

Some probiotic dairy products:

· "Bifilin-M" - produced from natural cow's milk by fermenting it with strains of a pure culture of bifidobacteria Adolescentis MC-42, capable of suppressing opportunistic intestinal microflora.

· “Tone” - produced from natural cow’s milk by fermentation with a symbiotic starter containing lactic acid streptococci, propionic acid and acetic acid bacteria. Consumption of “Tonus” helps improve blood composition, activate metabolic processes, increase the body’s immune activity, and reduce the risk of vascular diseases.

· “Bifiton” - produced from natural cow’s milk by fermentation with a symbiotic starter containing propionic acid bacteria, as well as enrichment with bifidobacteria.

· Phytofermented milk drink - produced on the basis of skim milk, which is fermented with bacterial cultures of L. Acidophilius, B. Longum with the addition of a phytocomposition of rose hips, hawthorn and lemon balm leaves as a biocorrector.

3.2 Prebiotic dairy products

Whey is a protein-carbohydrate raw material obtained in the production of cottage cheese, cheese, and casein. It surpasses even milk in its usefulness. Whey contains more than 200 vital nutrients and biologically active substances. Whey proteins are used by the body for structural metabolism, mainly the regeneration of liver proteins, the formation of hemoglobin and blood plasma.

Prebiotic dairy products include:

· “Albumin biopaste” is a high-protein product enriched with pro- and prebiotics. The product has a beneficial effect on the composition and biological activity of intestinal microflora.

· “Maysky” drink - consists of a mixture of skim milk and dry cheese whey.

· The “Stavropolye” drink is produced from albumin protein mass, curd whey, fruit puree, fruit and berry juices and sugar.

4 Functional meat products

Proteins are the most valuable component of meat. The protein content in meat ranges from 11.4 to 20.8%. Meat proteins have high biological value, as they have a well-balanced amino acid composition.

Dietary supplements can be introduced into meat products at different stages of technological processing. In Fig. Figure 3 shows a diagram of the introduction of dietary supplements into meat products.

Figure 3 Generalized scheme for introducing dietary supplements into meat products

Examples of functional meat products are:

· Canned food “Minced Vigor” - produced from raw meat with the addition of soy proteins, wheat flour, water-soluble beta-carotene, beet fiber, salt and pepper. They have antioxidant, immunomodulating, antidepressant properties.

· Canned food “Meat with Mushrooms” - made from beef with the addition of vegetable proteins, wheat flour, and oyster mushrooms. Oyster mushrooms are a source of polysaccharides mannitol and chitin.

· Canned meat “Spicy minced meat” - produced according to three different recipes from raw meat with the addition of vegetable and milk proteins, egg products, pearl barley, onions and salt. The first recipe includes seaweed as a dietary supplement as a source of iodine, the second recipe includes the drug “Cigapan” (a dietary supplement made from reindeer horns), the third contains the drug of essential phospholipids “Vitol”, which has an enterosorption, lactobifidogenic effect , hypocholesterolemic effect.

Conclusion

Today, more than ever in the food industry and public catering, the problem of creating products that have a therapeutic and prophylactic effect is acute. This problem can be solved by developing combination food technologies using functional ingredients.

The development of technologies for the production of functional food products, their implementation in production, as well as the training of specialists requires an immediate solution, which will contribute to the prevention of diseases and promotion of health.

References

functional food ingredient

1. Dotsenko V.A., Litvinova E.V., Zubtsov Yu.N. Diet food. Directory. St. Petersburg, Publishing house "Neva"; M., “Olma-Press”, 2002.-352 p.

Kochetkova A.A., Tuzhilkin V.I. Functional foods: some technological details on a general issue. / Food industry. 2003. No. 5. - p. 8-10.

The course of lectures discusses issues related to the current state and prospects for the development of the domestic dairy industry, in the field of healthy nutrition of the population of the Russian Federation, and the principles of production of functional products are discussed in detail. The range and nutritional value of functional products and their classification are shown. In accordance with the regulatory and technical documentation, the characteristics, organoleptic and physicochemical properties of functional products of the whole milk industry, recipes and technology for their production are outlined.

Functional foods, their purpose, classification. Probiotics, prebiotics, synbiotics.
Today, a new direction in food production has emerged in the world - functional foods. In our country, 65% of the total volume of functional products comes from dairy products. If we consider the structure of milk-based FPPs, then 80% of them are products with probiotics and prebiotics. 12% - dietary supplements and 8% - other functional products (dairy and milk-containing products with a balanced composition of the main nutrients, children's, geriatric, therapeutic, therapeutic nutrition).

We can include the following types of products as FPPs with probiotics and prebiotics:
traditional fermented milk:
fermented milk enriched with probiotic cultures;
dairy with prebiotics;
dairy with synbiotics.

Content
Topic 1. The role and importance of functional fermented milk products in human nutrition, classification of dairy products according to their intended functional purpose. Definition of the essence of the concepts probiotics, prebiotics, synbiotics
Topic 2. Technology of fermented milk bioproducts - kefir, fermented baked milk, yogurt
Topic 3. Technology of fermented milk drinks “Bifidok”, “Bifilin”, “Bifiton”, “Bifilux”
Topic 4. Technology of cottage cheese enriched with bifidobacteria and biologically active additives (synbiotics direction)
Topic 5. Technology of biosour cream with the addition of dietary supplements
Topic 6. Technology of fermented drinks from whey with bifidobacteria
Topic 7. Technology of fermented milk drinks from skim milk for therapeutic and preventive purposes
Topic 8. Technology of fermented milk drinks from buttermilk enriched with bifidobacteria and lactobacilli
Topic 9. Technology of fermented milk drinks for baby food for therapeutic and prophylactic purposes
Topic 10. Lactulose, its role and purpose as a food additive in dairy products
LIST OF REFERENCES USED.

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Ingredients used in the production of products

functional nutrition

At the end of the 20th century. a new world concept of “Healthy Eating” was adopted. The basis of this concept is the Probiotics and Functional Nutrition (PFP) program.

PPPs are understood as drugs, biologically active food additives (BAA) and food products that provide the human body not so much with plastic, structural, energy material, but rather help regulate the functioning of systems to maintain homeostasis.

Daily use of PPP helps maintain and improve health. By changing the ratio and mass fraction of food and biologically active substances supplied with functional products, it is possible to regulate the metabolic processes taking place in the human body.

In recent years, functional foods have gained widespread popularity. The first projects to create functional products were started in Japan in 1984, and by 1987 about 100 items were already being produced. Currently, functional foods make up about 5% of the total food supply. Experts believe that PPPs will replace traditional preventive medicines by 40-50%.

Functional products include: breakfast cereals; bakery, pasta and confectionery products; seafood; soft drinks based on fruit juices, extracts and decoctions of cultivated and wild raw materials; fruit, berry and vegetable products; products based on processed meat and poultry by-products; apiproducts using bee products.

A significant share (~ 65-70%) falls on the share of dairy products. These include: enpits, low-lactose and lactose-free products, acidophilic mixtures, probiotic products, dietary supplements, protein-free products; foods enriched with nutrients. Moreover, functional dairy products are conventionally divided into age categories.

Based on the method of introducing milk-based PPPs into the human body, they are divided into dry and liquid. In addition, liquid products with probiotic properties are included in a separate group.

Functional products may contain the following ingredients:

vitamins B, C, D and E;

natural carotenoids (carotenes and xanthophylls), among which β-carotene plays an important role;

minerals (calcium, magnesium, sodium, potassium, iodine, iron, selenium, silicon);

ballast substances - dietary fiber from wheat, apples and oranges, represented by cellulose, hemicellulose, lignin and pectin, as well as inulin polyfructosan contained in chicory and Jerusalem artichoke;

protein hydrolysates of plant (wheat, soy, rice) and animal origin;

unsaturated fatty acids, which include polyunsaturated omega-3 fatty acids (docosangexaenoic and eicosapentaenoic);

catechins, anthocyanins;

bifidobacteria (preparations bifidobacterin, lactobacterin, colibacterin, bificol).

The scientific basis of the “Concept of state policy in the field of healthy nutrition of the Russian population for the period up to 2005” draws up a theory of balanced diets according to the main essential components for people of different age groups, levels of physical and mental stress.

The term “healthy nutrition” involves the use of environmentally friendly raw materials and semi-finished products in the formulations of new generation products, the rational combination of which guarantees a complete supply of food and biologically active substances to all vital systems of the body.

When developing and creating functional food products, it is necessary to know the chemical composition of raw materials, nutritional value, and special processing techniques.

Advances in food technology already make it possible today to maximally fractionate raw materials into valuable food ingredients that are homogeneous in composition and properties, with the subsequent construction of high-quality products based on them.

When designing enterprises that produce functional products, it is necessary to combine two types of production: the first - for the fractionation of primary and secondary raw materials into their component components: isolated proteins, carbohydrates, dietary fiber, thickeners, dyes, etc.; the second - on the design of new food products with a given composition and properties, high organoleptic and biological indicators.

The modern processing industry makes it possible, due to the versatility of processes and equipment, to process a variety of agricultural raw materials on the same technological lines.

The set of indicators characterizing the quality of functional products should include the following data: general chemical composition, characterized by mass fractions of moisture, protein, lipids, carbohydrates and ash; amino acid composition of proteins; fatty acid composition of lipids; structural and mechanical characteristics; safety indicators; relative biological value; organoleptic evaluation.