INFLUENCE OF CITRUS PECTIN ON THE QUALITY OF FLOUR CONFECTIONERY PRODUCTS

Abstract

Nutrition is one of the most important factors affecting health. Rational and healthy food is an important component of a healthy lifestyle. It prevents diseases, prolongs life and creates conditions for proper adaptation of a person to the environment, which has a significant impact on people's health. The issue of environmental pollution with heavy metals has been a problem for decades, and with the beginning of full-scale military operations on the territory of our country, it became more acute. During the explosion and combustion of explosives and explosive devices, nitrogen, soot, hydrocarbons, lead dioxide are formed, and a significant amount of gases are released. In addition, combat vehicles with engines running mainly on diesel fuel are used during hostilities, the combustion of which emits a significant amount of various pollutants. Based on the analysis of environmental pollutants during combat operations, it can be concluded that among the most common pollutants are lead compounds that enter the environment as a result of firing firearms and the use of self-propelled vehicles. The main route by which lead compounds enter the body from the environment is inhalation. Depending on the content of lead in the air, the size and shape of the particles in the aerosol and the state of pulmonary ventilation, 35–60% of the total amount is retained in the lungs and only 5–10% enters the body through the gastrointestinal tract. In order to prevent the negative impact of heavy metals released during hostilities on the body of military personnel, it is suggested to improve food products. The improvement is carried out on the example of the flour confectionery product "Galeta". Based on the analysis of literary sources devoted to theoretical and practical approaches to improving the technology of flour confectionery products in order to provide detoxifying properties, it was established that the use of citrus pectin is relevant. The effect of pectin on the quality of the finished product was analyzed, and the change in organoleptic indicators was determined. The effect of the added component on the acidity of the finished product and indicators of redox potential is described.