STUDYING THE POSSIBILITY OF USING WALNUT LEAVES IN THE PRODUCTION OF SUGARY CONFECTIONERY GOODS

Авторы

  • L Sybanbaeva
  • К Urazbayeva

DOI:

https://doi.org/10.54251/engineering.v1i34.54

Ключевые слова:

Iodine deficiency diseases, iodine enrichment, fondant sweets, walnut leaves.

Аннотация

This article discusses the study of the possibility of using powder from the leaves of the
walnut in the production of functional sugary confectionery goods. It is known that the use of
foods enriched with iodine is a long-term and effective method of mass prevention of iodine
deficiency and iodine deficiency disorders. A promising source of iodine is the leaves of the
walnut Juglans Regia L., fam. Walnut - Juglandaceae. It was found that the powder and
water-alcohol extracts from walnut leaves contain 1120 and 92 μg/kg iodine and can serve as
valuable raw materials for the production of functional confectionery. The positive effect of
the dosage of walnut leaf powder on the sensory and physical and chemical properties of
fondant was studied.
The developed functional food product ensures a balanced diet and is recommended as a
healthy food product. An analysis of the data shows that walnut leaves have a high content of
vitamins - walnut leaves have 20 times (1300 mg/100 mg) more ascorbic acid than oranges or
lemons, the provitamin A content (330 mg/100 mg) is the same as in the pulp of a pumpkin.

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Опубликован

2020-03-15