PROSPECTIVE USE OF FUNCTIONAL INGREDIENTS BASED ON CULTIVATED MUSHROOM RAW MATERIAL IN SNACKS TECHNOLOGY
Abstract
The article analyzes the prospects for the use of cultivated mushroom raw materials (CMRM) in the technology of snack products. The significant consumer appeal and timeliness of the development of snacks as products for quick hunger relief, as well as those with functional properties, have been established. The special importance of this product was revealed in the period of frequent stresses caused by military actions, when the body needs an extraordinary amount of energy and related substances in order to maximize adaptation and overcome crisis states of the body. Attention is focused on the fact that the way of enriching traditional food products with biologically active components, which are lacking in the diet of the population, is currently the most real, fast, economically beneficial and technologically available. It was determined that innovations in the technology of snack products make it possible to preserve the useful properties of the product and make it tastier. Such solutions can contribute to increasing the shelf life of finished products, in particular due to the introduction of natural antioxidants. Attention is drawn to increasing the nutritional value of snack products in two ways: by including natural food ingredients in the recipe and by enriching with missing substances. The effect of champignon powder on the organoleptic, functional and technological properties of snack products is considered. A technological scheme of new products has been developed. The indicators of its nutritional value have been determined. The article substantiates the prospect of saturation of screw products with missing functional ingredients and improvement of consumer properties. The conducted studies proved the expediency of using CMRM in the amount of 15% in order to obtain a product with high organoleptic, permissible physico-chemical indicators. Recommendations for the use of the developed products in therapeutic and preventive nutrition due to the content of functional ingredients in their composition are outlined.
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