Analysis of Raw Materials Components of Dry Composite Mixes for Production Food Concentrates

Abstract

: Background: The simplest and most convenient food technology is the using of dry composite mixtures. They have a lot of advantages. Dry composite mixtures, which would completely be the basis for the production of personalized food concentrates, are not represented. The development of such dry composite mixtures is actual and of scientific and practical interest. The purpose of this research is the selection and justification of local import-substituting raw materials components for dry composite mixtures used as the basis for the production of food concentrates. As the objects of research, the raw materials components of the starch, fruit and vegetable, industry were selected. The work uses currently accepted standard research methods for organoleptic and physic-chemical parameters of raw materials components. The research was carried out within of the project “Theoretical Substantiation of Production Technology and the Development of Import-Substituting Food Products of Functional Purpose Based on Dry Composite Mixtures”, funded by the Belarusian Republican Foundation for Basic Research. Based on the researches, it was found out that in the composition of dry composite mixtures for the production of food concentrates it is expedient to use the following raw materials: potato starch, extruded corn starch, dried carrots, dried beets, dried topinambur and dried apples in chopped form.