Использование кожуры мандаринов в качестве компонента различных продуктов питания

Обобщены сведения из мировых литературных источников по использованию измельченной кожуры мандарина в рецептуре различных продуктов питания и напитков. Приведены данные по объемам выращивания мандаринов в мире, а также по содержанию углеводов, пищевых волокон, протеинов, различных кислот, таннинов, зольного вещества. Также приведены данные по содержанию некоторых фенольных соединений и моносахаридов в составе кожуры плодов мандаринов. Обоснована возможность использования порошка из кожуры мандаринов ввиду высокого содержание пищевых волокон и фенольных соединений с антиоксидантной активностью в рецептуре различных продуктов питания. Показано влияние добавления порошка кожуры мандаринов в хлебобулочные и кондитерские изделия на функциональные, хлебопекарные, текстурные, антиоксидантные и органолептические свойства пшеничного хлеба, бакалейных и кондитерских изделий из него. Также приведены сведения по использованию порошка из кожуры мандаринов в рецептурах для изготовления мясных (таких как котлеты) и молочных продуктов питания. Приведены сведения по использованию порошка из кожуры мандаринов и экстрактов из него в составе различных напитков и джемов. Показано, что кожура и выжимки мандаринов могут быть использованы для получения алкогольных и безалкогольных напитков. Показано, что введение порошка из кожуры мандарина, а также экстрактов из него в хлебобулочные, кондитерские, мясные и молочные продукты, а также в рецептуру различных алкогольных и безалкогольных напитков приводит к улучшению нутрициологических, питательных и органолептических характеристик различных продуктов питания. Сделан вывод о перспективах порошка мандариновой кожуры как ценной добавки в продукты питания.

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