Харчова наука та технологія

ISSN-print: 2073-8684
ISSN-online: 2409-7004
ISO: 26324:2012

Study of regularities of distributing powdered dietetic additives in coarse dispersed foodstuffs


M. Pogozhikh
T. Golovko
A. Pak
A. Dyakov


An important intervention in the composition of food products is enrichment of food with micronutrients. In this regard, the authors investigated how the additive with the corresponding trace element will be distributed in the food product, and in this case, in minced meat, in order to meet the human needs for microelements.Micronutrient deficiencies have a significant impact on the nutritional status and health of the population in well developed and developing countries. These deficiencies cause a delay in the growth of children, various diseases, mortality, brain damage, reduced cognitive capacity and the ability of people of all ages. The global scale of micronutrient deficiencies in dietary intakes, in particular the lack of trace elements, has led to the development of powdered dietary supplements containing essential elements that enrich the coarse-type food products to increase their nutritional value. The dietary supplement should provide the daily requirement of trace elements in the human body; therefore, it should be added to the product in a normalized amount and evenly distributed in the product.Two nuclear magnetic resonance (NMR) and electron paramagnetic resonance (EPR) analysis were performed to determine the distribution of the additive in food products. The analysis was carried out in two stages respectively: study of molecules mobility by measuring the spin-spin relaxation time (Т2) and spin-lattice relaxation (Т1) on a pulsed NMR spectrometer; establishment of a connection between the exponent of the amplitude of the sample A0 and its mass. Based on the data obtained, as a result of the measurement, a curve is constructed for the dependence of the amplitude of the echo signal from the value (time interval between the probing pulses). The spin label used in this work is one of the first variants of a paramagnetic probe-an easily accessible transition metal ion Mn2+. According to the constructed graphs and tomograms from the results of the studies, it is possible to study the characteristics of this dietary supplement and the expediency of its use.
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Технологія і безпека продуктів харчування
Біографія автора

M. Pogozhikh, Одеська національна академія харчових технологій

Кафедра харчової хімії, доцент


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