Page 167 - Zbornik_Konf_2019

https://doi.org/10.15414/2019.9788055220703

4 International Scientific Conference Abstracts Book
th
FUNCTIONAL PRODUCTS ARE A GUARANTEE OF HEALTH

Afet Gasimova
Azerbaijan Technological University, Gandja, Azerbaijan Republic;
E-mail.: afet-kasumova@rambler.ru
In the modern world due to frequent stress and unhealthy diet, many people are faced
with diseases of a different nature. The imbalance of nutrition is aggravated by unfavorable
environmental conditions. The nutrition of the majority of the adult population does not
comply with the principles of healthy nutrition due to the consumption of food products
containing large amounts of animal fat and simple carbohydrates, as well as due to a lack of
vegetables and fruits, fish and seafood in the diet. This leads to an increase in overweight and
obesity, the prevalence of which in the last 8–9 years has increased from 19 to 23 %,
increasing the risk of developing diabetes, cardiovascular diseases, and other diseases. A
functional food product (FFP) is a special food product intended for systematic use in the
composition of food rations by all age groups of the healthy population. One of the most
important and promising areas of development of the food industry is the creation of safe and,
at the same time, high-grade specialized products, in terms of composition and consumer
properties, including biologically active additives (dietary supplements).
This is due to the need to ensure the diet of modern man irreplaceable nutrients.
Available domestic and foreign studies indicate a chronic nutritional deficiency of vital
vitamins, minerals, some minor food components, which is explained by the urbanization of
society, an increase in the share of refined, cooked and stored food. The aim of the research is
the development of the technology of bioprotective functional food products based on
modified plant materials.
To achieve this goal, it is necessary to solve the following tasks: to justify rational
technological approaches to the creation of food products of paste-like and dry forms using
physiologically valuable ingredients of soybean seeds, wild berries raw material. Scientific
novelty of the work: the process of structure formation in the soy protein dispersion system
was studied when using as a coagulant a complex of organic acids contained in wild berries
raw material; dependencies were established characterizing the process of obtaining paste-
like plant compositions of a given composition and properties. Based on the analytical review
of the literature and patent sources, technological approaches to the creation of pasty and dry
forms of food using physiologically valuable components and ingredients of soybean seeds,
wild berries raw materials are determined.
Dependencies characterizing the formation of the structure and properties of food
systems containing physiologically valuable components and ingredients of soybean and
berry raw materials, on the basis of which the optimal parameters for the production of plant
compositions are substantiated, are established.

Keywords: functional products, nutrition, health.
Acknowledgments
This article is part of the research department work.

4 International Scientific Conference Agrobiodiversity Nutrition, Health and Quality of Human and Bees Life |167
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September 11–13, 2019