Актуальні засади технології снекової продукції функціонального спрямування

Янковський, Р. В.; Степанова, Т. М.; Yankovskyi, R.; Stepanova, T.

Актуальні засади технології снекової продукції функціонального спрямування

Янковський, Р. В.; Степанова, Т. М.; Yankovskyi, R.; Stepanova, T.

URI: https://repo.snau.edu.ua:8080/xmlui/handle/123456789/10791

Дата: 2023

Короткий опис(реферат):

В роботі було проведено аналіз сучасного стану ринку та основних напрямків серед виробництва снеків. Виявлено основні проблеми сучасного асортименту снекової їжі та ризики, які пов’язані із вживанням такої продукції. Досліджено сучасні наукові здобутки виробництва снеків функціонального призначення. Виявлено актуальність та шляхи розвитку технології функціонального снекового продукту. Дана стаття розширить перспективні уявлення щодо розробки снеків функціонального призначення та звертає увагу на перспективи у цій галузі.

Суть розробки, основні результати:

Snack products are very popular among Ukrainian consumers. Snacks can not only suppress the feeling of hunger, but also contribute to the supply of valuable nutrients to the body, thanks to their high nutritional properties. Due to the growing awareness of consumers about the usefulness and harmfulness of foodstuff, the production of functionally enriched snack products is relevant. The development of a functional snack product should be based on the principles of using natural and safe ingredients, preserving the nutritional value and taste properties of the product, informing consumers about the composition and nutritional value of the product. The use of ingredients capable of increasing the content of complete protein, vitamins, minerals and dietary fibers in the recipe of snack products is an urgent task, especially in times of war, when the need to support the physical and psychological state increases. Prospects for further work in this direction consists in the need to enrich and expand the range of functional products, since now there is a significant need for biologically active substances, in the period of seasonal avitaminosis and stress caused by the war, as well as products for quickly replenishment of calories during halts of military, or staying in civil shelters. Therefore, the creation of products that will meet these requirements is quite relevant. This can be realized by enriching the snack semi-finished product with functional purpose gels. The replacement of harmful ingredients with useful ones will correspond to the global trend and perspectives in the field of healthy nutrition. Potentially, the gel coating can be made from natural ingredients such as pectin, agar-agar, carrageenan and other plant polysaccharides. These ingredients have hardening properties, which will contribute to the protection and preservation of food products, increase their shelf life and prevent destruction. The gel coating can contain a wide selection of nutrients that will provide the body with a health improving function. For example, improving the state of the gastrointestinal tract and increasing immunity, eliminating stress, and preventing avitominosis. Also, the technology is flexible in adding various flavors and aromas by adding natural elements to the gel. At the same time, the gel coating can be designed for different types of snacks, such as chips, cookies, corn sticks, etc. In conclusion, the development of a functional gel coating for snack semi-finished products is promising because it improves the quality and functional properties of snacks. Moreover, it can help to increase the competitiveness of the product on the market and satisfy the needs of consumers for healthy and tasty food.

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