atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2024-1-26-31atu-1578Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYИсследование пищевой ценности зефиров функционального назначенияResearch of the nutritional value of functional purpose marshmallowshttps://orcid.org/0000-0003-0395-3379ПронинаЮ. Г.ProninaYu. G.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty city, Tole bi str., 100

https://orcid.org/0000-0002-7854-1523БазылхановаЭ. Ч.BazylkhanovaE. Ch.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty city, Tole bi str., 100

66bel@bk.ruhttps://orcid.org/0000-0001-7258-746XНабиеваЖ. С.NabievaZh. S.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty city, Tole bi str., 100

https://orcid.org/0000-0002-5286-5175СамадунА. И.SamadunA. I.

050012, г. Алматы, ул. Толе би, 100

050012, Almaty city, Tole bi str., 100

АО «Алматинский технологический университет»Казахстан«Almaty Technological University» JSCKazakhstan20242603202414312631Copyright © Пронина Ю.Г., Базылханова Э.Ч., Набиева Ж.С., Самадун А.И., 20242024Пронина Ю.Г., Базылханова Э.Ч., Набиева Ж.С., Самадун А.И.Pronina Y.G., Bazylkhanova E.C., Nabieva Z.S., Samadun A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1578

В данной научной статье приведены результаты изучения пищевой ценности (витамины, антиоксиданты, органические кислоты) зефиров на основе местного растительного сырья (клюква, смородина, клубника, яблоки) с добавлением порошков из лекарственных трав (листья облепихи, зверобой, шиповник) в целях расширения ассортимента иммуностимулирующих кондитерских изделий функционального назначения. По результатам научных исследований, наибольшее количество антиоксидантов содержится в смородиново-яблочном и яблочном зефирах (1,19 мг/100 и 1,15 мг/100г), большая часть витаминов группы В: В1 в яблочном зефире с добавлением листьев облепихи (0,191 мг/100г); витамины В2 (0,511 мг/100г) и В6 (0,099 мг/100г) в смородиново-яблочном зефире с добавлением зверобоя; В5 в клюквенно-яблочном зефире с добавлением листьев облепихи (0,022 мг/100г). Содержание витамина С преобладало в клубничном и яблочном зефирах, 0,109 мг/100г и 0,284 мг/100 соответственно. Все виды зефиров с добавлением порошков из лекарственных трав также отличились высоким содержанием органических пищевых кислот. Таким образом, необходимо отметить, что разработанный ассортимент зефиров обладает оптимальными показателями пищевой ценности и отвечает требованиям к кондитерским изделиям функционального назначения.

This scientific article presents the results of studying the nutritional value (vitamins, antioxidants, organic acids) of marshmallows based on local vegetable raw materials (cranberries, currants, strawberries, apples) with the addition of powders from medicinal herbs (sea buckthorn leaves, St. John's wort, rosehip) in order to widen the assortment of immunostimulating confectionery for functional purposes. Based on the results of scientific research, the highest content of antioxidants is found in currant-apple and apple marshmallows (1.19 mg /100 and 1.15 mg/100g), most of the B vitamins: B1 in apple marshmallows with the addition of sea buckthorn leaves (0.191 mg /100g); vitamins B2 (0.511 mg /100g) and B6 (0.099 mg / 100g) in currant-apple marshmallows with the addition of St. John's wort; B5 in cranberry-apple marshmallows with the addition of sea buckthorn leaves (0.022 mg / 100g). Vitamin C content prevailed in strawberry and apple marshmallows, 0.109 mg/100g and 0.284 mg/100, respectively. All types of marshmallows with the addition of powders from medicinal herbs also distinguished themselves by a high content of organic food acids. Thus, it should be noted that the developed assortment of marshmallows has optimal indicators of nutritional value and meets the requirements for functional confectionery products.

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The authors declare that there are no conflicts of interest present.