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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INFLUENCE OF GRAPE FLOUR ON FUNCTIONAL PROPERTIES OF MEET-AND-CEREAL SEMI-FINISHED PRODUCTS FOR ELDERLY AGE GROUP

Reshetnic E. I. a
,
Sharipova Tatyana. V. a
,
Maksimyuk Vera. A. a
Affiliation
a Far Eastern State Agrarian University
Copyright ©Reshetnic et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The article presents the results of a study of the functional properties of grape seed flour from the «Amur» grape variety cultivated on the territory of the Amur region, in order to use it as a functional component in the development of new technology for meat-and-cereal chopped semi-finished products for geriatric nutrition. The study of the functional properties of the grape flour was conducted on laboratory animals. It is proved that increased doses of antioxidants reduce the glucose and cholesterol level in blood plasma, which allows to see the prospects of meat-cereal chopped semi-finished products of functional purpose.
Keywords
Geriatric nutrition, meet-and-cereal chopped semi-finished product, grape flour, functional properties
REFERENCES
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