Studying of the chemical composition of the powder from broccoli cabbage as raw material for production of functional foods
The comparative analysis of granulometric, organoleptic and physical and chemical indicators of quality of powders of cabbage of the broccoli received convective and liofilny by ways of drying from a domestic grade the Tonus and an import hybrid Maraton F1 is submitted. On indicators of particle size distribution the studied samples of powders of convective and liofilny drying belong to grubodispersny systems. Smaller values of the average size of particles of 0,14-0,15 mm have hybrid broccoli powders Maraton of F1 of two ways of drying. The analysis of morphology of particles of powders of cabbage of broccoli according to characteristics of distribution of elongation, smoothness and brightness is carried out. On particle size distribution and morphology of particles of powders of cabbage of broccoli of a grade the Tonus and a hybrid Maraton F1 of essential distinctions isn’t revealed. Organoleptic indicators - taste, a smell, color of powders of cabbage of broccoli of a grade the Tonus and a hybrid Maraton of F1 corresponded to the used raw source. Content of proteins, fats and carbohydrates in the powders received convective and liofilny by ways of drying were almost close. The safety of vitamin C in powders when processing fresh cabbage is established: grades the Tonus on average 26%, a hybrid Maraton F1 - 53,5%. Safety of polyphenolic connections in grade powders the Tonus and a hybrid Maraton of F1 developed on two ways of drying made 57,8-67,8%. Complex researches have shown that the powders of cabbage of broccoli produced from domestic and import raw materials have the valuable chemical composition that allows to carry them to perspective food staples for use in technologies of functional food.