scholarly journals ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS

2018 ◽  
Vol 4 ◽  
pp. 20-27
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Oleksander Cherevko ◽  
Vadym Pavliuk ◽  
Ludmila Radchenko ◽  
...  
Keyword(s):  
Raw Materials ◽  
Active Form ◽  
Cryogenic Liquid ◽  
Biologically Active ◽  
New Method ◽  
Deep Processing ◽  
Healthy Nutrition ◽  
Fresh Vegetables ◽  
Vegetable Raw Materials

The aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, esters) and other biologically active substances (BAS) – phytocomponents of vegetable raw materials. At the same time this method gives a possibility to extract their hidden forms (bound in nanocomplexes with biopolymers, BAS) in the free soluble active form at receiving healthy semi-products (in puree form) and food products in the freely assimilated – nanosize form. For attaining this aim, cryogenic “shock” freezing and fine-dyspersated comminution using liquid and gas-like nitrogen with the modern equipment for cryo-processing and fine-dyspersated comminution was used as an innovation. There was developed the new method of getting healthy supplements and products of spicy vegetables (roots of ginger, celery, horseradish, garlic), cryo-processed using cryogenic liquid of liquid and gas-like nitrogen in the cryogenic fast-freezing apparatus and fine-dyspersately comminuted with the high content of aromatic phytosubstances, especially ethereal oils and other BAS, especially low-molecular phenol compounds, polyphenols, ascorbic acid and prebiotics. The new method of deep processing of spicy vegetables is based on the complex effect of processes of cryo-destruction, mechanodestruction and non-fermentative catalysis on raw materials at fine-dyspersated comminution. It was established, that at cryogenic “shock” freezing there takes place not only complete conservation of vitamins, aromatic substances, but their more complete extraction from the bound hidden form with biopolymers and BAS in the free one (1,7…2,5 times more that extracted from free vegetables). The quality of spicy vegetables 1,7…2,5 exceeds the quality of fresh vegetables and analogues. The essentially more effect of extracting hidden forms of aromatic substances and other BAS was revealed at low-temperature fine-dyspersated comminution of cryo-processed spicy vegetables. It was demonstrated, that at fine-dyspersated comminution there takes place 1,7…3,2 times more full extraction of hidden forms of low-molecular BAS than in fresh vegetables. Using new types of fine-dyspersated puree of spicy vegetables, there is developed the line of high-quality products for healthy nutrition with the stable texture and long storage life (juice nanodrinks, sauces-dressings, sauces-deeps, salted fillings for confectionary products, snacks, milk-vegetable products).

scholarly journals Development of boiled sausage technology using vegetable raw ingredients

2020 ◽  
Vol 82 (1) ◽  
pp. 139-144
Author(s):  
A. A. Hayrapetyan ◽  
V. I. Manzhesov
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Food Products ◽  
Study Objective ◽  
Experimental Development ◽  
Food Components ◽  
Healthy Nutrition ◽  
Physico Chemical ◽  
Vegetable Raw Materials

The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of designing products of a given composition. Also, it was found that the content of only meat or vegetable protein in food has less biological value than their mixture. The combination of vegetable and meat protein is well achieved in paste products. The article highlights the development of technology for the production of functional foods using meat and vegetable raw materials. The study objective was the development of combined food products for medical, prophylactic and functional purposes. An improved recipe for meat paste with the addition of vegetable ingredients is proposed. According to the developed technology, experimental development of several samples of cooked sausage “Appetitnaya” was carried out on the basis of a balanced ratio of the main food components, providing increased digestibility and digestibility. Production tests of product development were conducted. Quality assessment by organoleptic, physico-chemical and microbiological indicators of the finished product was carried out according to generally accepted methods.

scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

scholarly journals USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES

2020 ◽  
Vol 1 ◽  
pp. 32-40
Author(s):  
Yuliya Myroshnyk ◽  
Viktor Dotsenko ◽  
Larisa Sharan ◽  
Vita Tsyrulnikova
Keyword(s):  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Food Ration ◽  
Product Technology ◽  
Fresh Products ◽  
Vegetable Raw Materials ◽  
Active Substances

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances. The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology. The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.

scholarly journals FOOD PRODUCTS: FUNCTIONAL DIRECTION AND APPOINTMENT

2019 ◽  
pp. 145-152
Author(s):  
Marina Sergeevna Moiseenko ◽  
Marfuga Dyusembaevna Mukatova
Keyword(s):  
State Policy ◽  
Raw Materials ◽  
Food Products ◽  
Biologically Active ◽  
World Health ◽  
Active Components ◽  
Healthy Nutrition ◽  
Healthy Diets ◽  
Health Organization

Currently, there is observed increased incidence of diseases caused by violation of nutrition among the population. The problem of nutrition is one of the most important global problems put forward by the World Health Organization; therefore, programs promoting healthy diets and physical activity to prevent diseases are the most important objective in the state policy to meet the needs of a developed society. Due to the increasing importance of nutrition for the population health the majority of states, including Russia, have adopted national concepts of state policy of healthy nutrition. In terms of resolution of the problem of providing the population with qualitative food products there occurs the need to use Russia’s reach natural potential including its agricultural and water resources to produce multicomponent functional foods. Creating multicomponent products using various types of raw materials of animal and vegetable origin will make it possible to produce curative and/or prophylactic food products with increased digestibility, to improve quality of food products for population by balancing nutrients. The objectives of multicomponent food products manufacturing are realized by searching for new sources of protein raw materials for complex low-wasted and nonwaste processing and the possibility of enriching food with vitamins, minerals, dietary fibers and other indispensable biologically active components. Problems of insufficient consumption of protein, vitamins and other essential nutrients by the population indicate the need to develop the production of biologically high-grade food products that meet the needs of all groups of the population through the creation of dietetic, diabetic and other food products.

Rationale for the use of enriching additives from vegetable raw materials in the production of pasta

2019 ◽  
Vol 81 (3) ◽  
pp. 111-117
Author(s):  
G. K. Iskakova ◽  
B. A. Iztaev ◽  
G. O. Magomedov ◽  
G. A. Umirzakova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Low Cost ◽  
Biologically Active ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
New Varieties ◽  
Amaranth Flour ◽  
Vegetable Raw Materials

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the saving of primary and secondary raw materials. For the experiments, wheat flour of the highest grade, obtained by grinding soft wheat of the Ertys 97 variety, and pasta flour (grain), obtained from durum wheat of the Kargala 69 variety, were used. According to the results of the analysis of organoleptic, physicochemical, biochemical parameters of grain and flour, it can be stated that the quality of grain and flour meets the requirements of the standards. Corn, chickpea, amaranth flour and carrot powder obtained by grinding whole grains of Budan 237 maize, Kamila chickpea, A. cruentus amaranth (obtained and grown locally in the Almaty region) and Abako carrots in a mechanical activator mill were used as additives. The results of studies of the chemical composition of polydisperse corn, chickpea, amaranth flour and carrot powder indicate high nutritional value, the possibility of using as biologically active additives for enriching pasta with proteins, minerals, organic acids, vitamins and natural dyes.

scholarly journals DEVELOPMENT OF A NEW METHOD OF STORAGE AND MAXIMUM SEPARATION OF CHLOROPHILS FROM CHLOROPHYLCONTAINING VEGETABLES AT RECEPTION OF HEALTHFULL NANOPRODUCTS

2018 ◽  
Vol 2 ◽  
pp. 47-54 ◽  
Author(s):  
Raisa Pavlyuk ◽  
Viktoriya Pogarska ◽  
Valeriy Mikhaylov ◽  
Olexandr Bessarab ◽  
Ludmila Radchenko ◽  
...  
Keyword(s):  
Thermal Processing ◽  
Raw Materials ◽  
Enzymatic Catalysis ◽  
Biologically Active ◽  
New Method ◽  
Complex Effect ◽  
Chlorophylls A And B ◽  
Fresh Vegetables ◽  
Thermally Processed ◽  
Β Carotene

The aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also to transform hidden bound (inactive) forms of chlorophyll in the free easy-digestible form at getting steam-thermally processed semi-products and healthy food products in the nanoform. For achieving the aim, the complex effect of steam-thermal processing and mechanolysis at fine-dyspersed comminution using the new equipment was applied as an innovation for thermal processing and comminution. There was developed the new method of getting healthy products of chlorophyll-containing vegetables (broccoli, spinach, Brussels cabbage, green leguminous haricot bean), steam-thermally processed (by hot steam) in the steam-convectional stove and fine-dyspersed with high contents of chlorophylls and other BAS and prebiotics. The method is based on the complex effect of processes of thermodestruction, mechanodestruction and non-enzymatic catalysis on raw materials at fine-dyspersed comminution. It was demonstrated, that at steam thermal processing of chlorophyll-containing vegetables (CCV) in the steam-convectomat during 5 minutes, there takes place not only preservation of chlorophylls a and b, but more full separation (in 1,33…1,4 times) from the hidden (bound) form, comparing with fresh vegetables. There was elucidated the mechanism of this process. The more full extraction of hidden forms of β-carotene (2 times more than in fresh CCV) takes place in parallel. The essentially more effect of transforming hidden forms was revealed at fine-dyspersed comminution of steam-thermally processed CCV. It was demonstrated, that thermally processed nanoproducts of CCV contain 2…2,1 more chlorophylls a and b, 2,0…3,3 times more carotenoids in the bound form than fresh vegetables. The quality of obtained new types of fine-dyspersated steam-thermally processed green products as puree and soups-purees of CCV exceeds one of known analogues by contents of chlorophylls a and b, β-carotene and other BAS, which are in nanosize easy-digestible form. Using new types of fine-dyspersated purees of CCV, there was developed the new green line of healthy nanoproducts: soups-purees, nanodrinks, nanosorbets, sauces-dressings, sauces-deeps, ice-cream, snacks and so on. It was demonstrated, that new products exceed existing analogues by BAS content (chlorophylls, β-carotene, L-ascorbic acid, phenol compounds).

DESIGN RECIPES OF PUREE FOR CANNED FOOD OF FUNCTIONAL PURPOSE FOR BABY FOOD

2018 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Baby Food ◽  
Canned Food ◽  
Functional Ingredients ◽  
Daily Rate ◽  
Combination Theory ◽  
Vegetable Raw Materials ◽  
Functional Purpose

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Some aspects of food safety from animal origin

2012 ◽  
pp. 153-155
Author(s):  
József Fenyvessy
Keyword(s):  
Functional Foods ◽  
Raw Materials ◽  
Point Of View ◽  
Animal Origin ◽  
Biological Origin ◽  
Chemical Substances ◽  
Healthy Nutrition ◽  
Public Health Hazards ◽  
The Relationship

The relationship between the civilisation illnesses and incorrect nutrition can be considered as demonstrated. The functional foods having one or several nutritional- biological advantage can contribute to the healthy nutrition and to improving the quality of life. Beside the healthy nutrition it is an another important requirement that the food does not contain pathogens or substances of chemical and biological origin namely it has to be safe. In this publication the foods of animal origin were investigated in the point of view of public health hazards arising during their production and processing.The contamination and infection of food raw materials, the consequence of chemical substances getting in or developing it the food, the judgement of food deviring from genetically modified or cloned animals are discussed.

OPTIMIZATION OF DOSAGES OF NON-TRADITIONAL RAW MATERIALS IN THE FORMULATION OF PREVENTIVE ORIENTATION BREAD

2021 ◽  
Author(s):  
Е.И. ПОНОМАРЕВА ◽  
С.И. ЛУКИНА ◽  
А.А. ЖУРАВЛЕВ ◽  
С.М. ПАВЛОВСКАЯ
Keyword(s):  
Dimensional Stability ◽  
Specific Volume ◽  
Raw Materials ◽  
Biologically Active ◽  
Regression Equations ◽  
Technical Specifications ◽  
Optimal Values ◽  
Method Of Production ◽  
Statistical Criteria

Исследовано влияние сочетания нетрадиционных видов сырья – жидкого виноградного сахара и куркумы на качество хлеба из пшеничной муки. Проведена оптимизация дозировок этих рецептурных компонентов по выходным параметрам – удельному объему и формоустойчивости готового изделия. Оптимизацию рецептурного состава хлеба проводили с использованием методов математической статистики и дифференциального исчисления. Построены математические модели в виде регрессионных уравнений. Обработку экспериментальных данных выполняли по статистическим критериям Стьюдента, Кохрена и Фишера при доверительной вероятности 0,95. Дана графическая интерпретация регрессионных уравнений. Оптимизацию рецептурного состава хлеба проводили методом свертывания частных критериев в обобщенный аддитивный критерий. Определены оптимальные значения факторов: дозировка, % к массе муки, жидкого виноградного сахара – 2,50, куркумы – 2,75, обеспечивающие получение изделий с наилучшим сочетанием значений удельного объема и формоустойчивости. На основе полученных данных разработана рецептура и способ производства хлеба «Мерита» профилактической направленности (ТУ 9110–515–02068108–2019), характеризующегося улучшенным качеством и повышенной пищевой ценностью за счет дополнительного внесения биологически активных нутриентов. The influence of a combination of non-traditional raw materials – liquid grape sugar and turmeric on the quality of wheat flour bread has been studied. Optimization of the dosages of these prescription components according to the output parameters – specific volume and dimensional stability of the finished product was carried out with using methods of mathematical statistics and differential calculus. Mathematical models in the form of regression equations are constructed. The experimental data were processed according to the statistical criteria of Student, Cochran, and Fisher with a confidence probability of 0,95. Optimization of the formulation composition of bread was carried out by the method of folding partial criteria into a generalized additive criterion. The optimal values of the factors are determined: dosage, % by weight of flour, liquid grape sugar –2,50, turmeric – 2,75, ensuring the production of products with the best combination of specific volume and dimensional stability. On the basis of the obtained data, the formulation and method of production of bread «Merita» of a preventive orientation (Technical specifications 9110–515–02068108–2019) were developed. The product has improved quality and increased nutritional value due to the additional introduction of biologically active nutrients.

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