Evaluation of the nutritional value of processed plant-based foods

E. S. Bychkova, I. O. Lomovsky, N. F. Beizel, D. V. Gosman

Результат исследования: Научные публикации в периодических изданияхстатья по материалам конференциирецензирование

Аннотация

This paper presents the data on nutritional value of food products obtained from plant-based feedstock. Purées made from apples, cranberries, red beets, and horseradish roots were used as study objects. The pre-made purées were found to be a valuable source of dietary fiber as the contents of pectic substances and fibers in them are rather high. The hydropectin/protopectin ratio in the study objects was evaluated. The protopectin content was the highest in the purée made from horseradish roots, while the lowest protopectin content was observed in cranberry purée. The degree of pectin methylation was determined experimentally. The cranberry and apple purées contain high-methoxy pectin, while the beet purée and the purée made from horseradish roots contain low-methoxy pectin. Information about the degree of pectin methylation is needed to understand the processing features of the ingredients. The data on antioxidant capacity of the samples are reported. Cranberry purée has pronounced antioxidant properties. The mineral composition of the samples was determined. Beet purée is rich in Na, K and Fe; the purée made from horseradish roots is rich in K, Ca and Fe; apple purée contains a sufficiently high amount of Fe. The analyzed plant-based purées can be used to design functional food products characterized by good processing properties, longer shelf life, and high nutritional value.

Язык оригиналаанглийский
Номер статьи062017
ЖурналIOP Conference Series: Earth and Environmental Science
Том640
Номер выпуска6
DOI
СостояниеОпубликовано - 8 фев 2021
Событие2020 International Conference on Production and Processing of Agricultural Raw Materials, P2ARM 2020 - Voronezh, Российская Федерация
Продолжительность: 26 фев 202029 фев 2020

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  • 1.05 НАУКИ О ЗЕМЛЕ И СМЕЖНЫЕ ЭКОЛОГИЧЕСКИЕ НАУКИ

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