Year: 2024
Type: article
Abstract: In the production of canned vegetable products, there has been a trend towards increasing its nutritional value and increasing the range of this group of products of a health, therapeutic, prophylactic and preventive nature. Canned vegetable products are always in high demand in Ukraine and ensure a balanced diet for domestic consumers throughout the year. Therefore, the most important task of scientists and manufacturing enterprises is to search and research: - new technologies for the production of canned vegetables, which would ensure a high degree of preservation of the nutritional value of the products for a long time; - non-traditional types of raw materials in order to enrich the composition of canned vegetables; - creation of original recipes for canned vegetable products for baby food, restaurants, and trade enterprises. Having analyzed scientific publications on the development of new types of canned vegetable products, it was found that the topic of searching for new technologies, raw materials, and recipes remains promising and relevant for further research. The aim of the paper was to study the quality indicators of zucchini caviar with the addition of red bell pepper. The nutritional value and chemical composition of zucchini caviar with the addition of red bell pepper were analyzed and compared with classic zucchini caviar. According to the results of the research, it was found that zucchini caviar with the addition of red bell pepper differed from traditional zucchini caviar in a higher content of vitamins, trace elements, and increased nutritional value. The organoleptic and physicochemical indicators of the studied sample fully comply with the requirements of DSTU 3797-98 Canned food. Vegetable caviar. Technical conditions. Canned zucchini caviar with the addition of red bell pepper can be recommended for industrial production in order to expand the range of the group of canned food for preventive and health purposes.
Author: Raisa Volkova
Institution: Chernihiv Polytechnic National University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4408526289