Development of functional purpose snacks
The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetabl...
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| Published in: | Almaty tekhnologii͡a︡lyq universitetīnīn͡g︡ khabarshysy no. 3; pp. 47 - 52 |
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| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Almaty Technological University
01-10-2021
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | The article provides information on the development of new functional snacks based on local traditional and non-traditional raw materials. The uniqueness of the composition of snacks is associated with the presence in the recipe of dry mare's and camel's milk, as well as fruit and vegetable purees, dry strains of lacto and bifidobacteria, fucoidan and other food ingredients with increased nutritional and biological value. Evaluation of the chemical composition of the nutritional and biological value of snacks indicates their targeted antioxidant, detoxifying and immunostimulating properties. Functional snacks are recommended for use by the general public, including climbers, pilots of civil and military aviation, athletes, as well as in emergencies and conditions that adversely affect human health. |
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| ISSN: | 2304-568X 2710-0839 |
| DOI: | 10.48184/2304-568X-2021-3-47-52 |