Methods for ensuring the quality and safety of raw materials used in food for athletes

DOI

10.2991/icistis-19.2019.69How to use a DOI?

Keywords

dried fruits, microwave field, seeds, elimination of bacteria, functional foods.

Abstract

The aim of the study is the scientific justification of new concepts for ensuring the safety of raw materials of plant origin for subsequent use in food for athletes. As a result of studies of dried fruits, they were found to contain fungi of the genus Penicillium, Mucor, Phomopsis. For disinfection, the energy of an electromagnetic field of ultra-high frequency (EMF-UHF) was applied. When using the minimum exposure modes, a decrease in spore content was almost halved, the organoleptic qualities corresponded to the control sample. At the maximum exposure mode, a significant reduction in infection or a complete elimination of bacteria was observed, while organoleptic qualities corresponded to the control sample. As a result of microwave exposure, there was a decrease in moisture in dried fruits by 1-3.8% and an increase in the mass fraction of total sugar by 6%. The influence of microwave exposure on vitamin C is considered: the content of vitamin C decreased by 1% compared with the control sample. Thus, the processing of dried fruits by the microwave field allows decreasing their bacterial content, preserving the raw materials for processing and to improving its taste properties. Based on dried fruits subjected to microwave exposure and flaxseed flour scientists of the Russian State Agrarian University developed a new product - “Frutolen”. This product is enriched with vitamins of group B, C, β-carotene, pectin and fiber. Due to the sugars of dried fruits used in production, granulated sugar is not used in the Frutolen recipe. Flaxseed flour is a valuable source of fiber, polyunsaturated fatty acids and minerals.

Copyright

© 2019, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - T Tolmacheva
AU  - A Toshev
AU  - N Androsova
PY  - 2019/11
DA  - 2019/11
TI  - Methods for ensuring the quality and safety of raw materials used in food for athletes
BT  - Proceedings of the 4th International Conference on Innovations in Sports, Tourism and Instructional Science (ICISTIS 2019)
PB  - Atlantis Press
SP  - 270
EP  - 274
SN  - 2468-5739
UR  - https://doi.org/10.2991/icistis-19.2019.69
DO  - 10.2991/icistis-19.2019.69
ID  - Tolmacheva2019/11
ER  -