שמור ב:
| מחבר ראשי: | |
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| פורמט: | Recurso digital |
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| יצא לאור: |
Zenodo
2025
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| נושאים: | |
| גישה מקוונת: | https://doi.org/10.5281/zenodo.14598143 |
| תגים: |
הוספת תג
אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!
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תוכן הענינים:
- <p><em><span>The given article determines the quality indicators of apple, beet, carrot, and pumpkin powders. These powders, prepared from local raw materials, are not only important for the food industry, but also their health benefits are one of the pressing issues. The study investigated the organoleptic, chemical, and physical properties of the raw materials, as well as their moisture content, acidity, preservation of nutrients, and overall biological value.</span></em></p> <p><em><span>It has been established that apple powder contains a high percentage of ascorbic acid and natural antioxidants, while beet powder contains betalain and mineral substances. The composition of carrot and pumpkin powders is characterized by a rich content of carotenes and tissue restorants. The research results demonstrate the possibility of using these powders as a functional additive in food products.</span></em></p> <p><em><span>The obtained data will serve as a scientific basis for the further introduction of these powders into technological processes, increasing their production volumes, and meeting consumer demand. Therefore, the research findings contribute to increasing economic efficiency and developing the production of healthy food products.</span></em></p>