Technology of preparation and determination of the properties of kvas from table beet for use in bakery

• Published in: Human and nation's health Vol. 2024; no. 3; pp. 35 - 46
• Main Authors: Kravcheniuk, Rostyslav, Stadnyk, Ihor
• Format: Journal Article
• Language: English
• Published: 08.09.2024
• ISSN: 2786-8974; 2786-8974
• DOI: 10.31548/humanhealth.3.2024.35

In connection with the deterioration of the health of the population of Ukraine, the primary task should be to enrich the usual diet with products of functional purpose and to add natural biologically active additives that contribute to the removal of radionuclides, toxins, normalization of the body's systems and increased immunity. This work is devoted to the study of the process of beet processing and its further use in the bakery and confectionery industries. The refractometric method was used to determine the content of soluble solids. The content of trace elements was determined using the atomic adsorption method. When preparing kvass from table beets, additional raw materials were added: sprouted flax seeds, whey, yeast, viburnum powder, rye bread crackers. It was established that the variety of the Dutch selection Roket differs from the varieties Bordeaux 237 and Cylindra in terms of dry matter, organic acids, dyes and sugars. It is important to note that when improving kvass preparation technology, optimal fermentation conditions and dosing of additives are taken into account in order to maximize the shelf life of the product without losing its quality. In view of the increase in the number of genetic and complicated diseases, it is worth noting the introduction of specialized dietary programs, which are gaining more and more relevance. Such programs have been found to ensure food security and meet all essential nutrient needs. Considered the problem of the need for constant improvement of recipes of food products, study of new gluten-free alternatives and provision of access to high-quality gluten-free products. Studies have proven that the use of natural raw materials in the production of beet kvass is an effective means of improving its quality characteristics. Therefore, a promising direction in the production of flour products is the improvement of the recipe of the existing assortment due to the use of natural plant components of increased biological value. Kvass from table beet can be a source of natural biologically active substances (BAR). Table beets have a rich chemical composition. The nutritional value of beets is additionally balanced by the content of sugars and acids (citric and oxalic), the content of organic substances, minerals and vitamins. The production of bakery products using kvass from table beet as a natural food additive is relevant today.