Modeling a Formulation and Assessment of the Consumer Properties of the Special Purpose Starch Drink
Olga Mikhailovna Blinnikova1*, Vadim Anatolyevich Babushkin1, Lyudmila Gennadievna Eliseeva2 and Galina Severyanovna Usova3
ABSTRACT
Modeling of foodstuff suggest process of creation of the optimum recipes capable to provide the optimum level of adequacy of a complex of properties of foodstuff to the normalized sizes of contents macro and micronutrients, energy and requirements of the consumer. Using of a hydrolyzate of collagen as a component of the enriched foodstuff opens unlimited opportunities of production of the goods for functional, medical preventive and medical purposes, capable to fill the shortage of collagen and to stimulate the human body to produce its own protein. Drinking kissel is a perspective product type for enrichment the CCR (Central Chernosem Region’s) fruit and berry’s by collagen and natural physiologically active agents. At the same time the new types of drinking kissel useful to health, in assortment are which confirms the feasibility of updating the range due to enriched drinking kissels. Drinking of one glass of kissel covers the body daily need for ascorbic acid for 211.5%, P-active agents for 226.9%, including catechins for 82.6%, and for 200% in collagen. The benefit of the drink is due to simultaneous presence in the kissel of a high dose of data vitamins of natural origin. P-active connections enhance biological effect of vitamin C, and the high content of ascorbic acid in turn collagen. The designed fruit drinking kissel is the source of food fibers, macro and minerals.
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