ПЕРЕРОБКА ХУРМИ (DIOSPYROS KAKI L.) СУШІННЯМ.

Ж. О., Петрова; Ю. П., Новікова; К. С., Слободянюк; О. П., Граков; І. О., Коваль

There is a growing global demand for functional foods that can provide the human body with macroand micronutrients, reduce the risk of chronic diseases, and improve physical and mental well-being. Functional food plays an important role in maintaining a healthy lifestyle and reducing risk factors for various diseases. Functional foods are those that contain one or more biologically active food ingredients. In the food, cosmetics and pharmaceutical industries, carotenoids have demonstrated significant potential for progress due to their rich nutritional value and functional properties. Carotenoids are natural organic pigments produced by microorganisms and plants. Today, about 600 carotenoids have been recognised. They are divided into two classes: xanthophylls and carotenes. Carotenoids are mainly found in fruits, berries, vegetables, microorganisms and some marine organisms. Persimmon (Diospyros Kaki L.) is a sweet, slightly tart fruit that is a source of beta-carotene, vitamins A and E, ascorbic acid, rich in carbohydrates, tannins and phenolic compounds, a good source of fiber, and has a powerful antioxidant effect. Persimmon is most common in East Asia. Persimmons are seasonal products and have a limited shelf life, which can be extended by drying. The most common drying methods are convection, sublimation, solar and infrared. Of these methods, convective drying produces high-quality material with lower energy consumption. But at the same time, combined drying is becoming more widespread in the world. Therefore, the aim of the work is to process persimmon fruits by drying and determine the effect of different modes. The study of drying kinetics has shown that the most appropriate modes are step and combined drying modes, which intensify the process by 1.92 and 1.63 times compared to 65 °C.

MENTAL health; XANTHOPHYLLS; VITAMIN A; DISEASE risk factors; FUNCTIONAL foods; TANNINS

Scientific Works, 1, Vol 87, Issue 1, p19

2073-8730

Academic Journal

10.15673/swonaft.v88i1.2955