Увеличение содержания клетчатки и минералов в ньокки с добавлением кожуры питахайи, используемой в качестве заменителя ингредиента, для улучшения качества пищевого продукта и здоровья человека

Ньокки, или клецки — это разновидность домашней пасты, приготовленной из картофеля, муки и яиц. Улучшить качество пищевых продуктов, а в частности — ньокки, в плане их питательности теперь можно и с помощью побочных продуктов, при переработке другого вида сырья. Помимо улучшения качества пищевых продуктов и поддержания здоровья человека, добавление кожуры питахайи (драгонфрут, драконьего фрукта), которые считаются побочными продуктами при переработке данного фрукта, может стать разумным решением или идеей по ее переработке. В данном исследовании произведенный пищевой продукт представлял собой ньокки с добавлением побочного продукта — кожуры питахайи, котопый затем подвергался анализу на содержание клетчатки и следующих минералов: железа, калия, кальция. Полученные данные затем подвергались статистическому анализу с использованием программы SPSS для определения эффекта вариации с помощью Т-теста. По результатам исследования был сделан вывод, что содержание пищевых волокон кожуры драконьего фрукта в образце ньокки, обозначенном как F3, характеризовалось самым высоким содержанием водорастворимых пищевых волокон, равным 1,33%, содержанием водонерастворимых пищевых волокон, равным 1,86%, и общим содержанием пищевых волокон, равным 3,19%. Это также показывает, что чем больше добавляется кожуры питахайи, тем выше становится общее содержание пищевых волокон в ньокки, приготовленных с добавлением кожуры питахайи. Такое высокое содержание клетчатки будет полезно для человека, особенно полезно для пищеварительной системы. Между тем, содержание минеральных веществ в ньокки, приготовленных с добавлением кожуры питахайи, также показало, что образец под обозначением F3 имел самое высокое содержание минералов, в частности — железа (Fe) в количестве 1,886 мг/100 г, калия (K) в количестве 6,179 мг/100 г, и кальция (Ca) — 25,339 мг/100 г. Это также показывает, что добавление в продукт кожуры питахайи улучшает здоровье человека и повышает качество пищевых продуктов, это же относится и к ньокки за счет увеличения общего содержания пищевых волокон и улучшения минерального качественного состава за счет добавления кожуры питахайи.

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