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УДК: 613.24 DOI:10.33920/igt-01-2010-05

Fortification is a way of creating a new generation of food products

Sycheva O.V. PhD in Agriculture, Professor, Member of the Academy of Sciences, Stavropol State Agrarian University, Stavropol, Russia
Kayshev V.G. PhD in Economics, Professor, Member of the Academy of Sciences, Stavropol State Agrarian University, Stavropol, Russia

The main nutritional disorder of the Russian population is the excess of dietary calories over the level of usable energy. One way of addressing this problem is to produce functional food or fortified food with functions. The point is that only those products need fortifying, micronutrients of which are truly deficient. It should be mass consumption food products, especially those under refinement that leads to micronutrient loss. Using ingredients and raw materials of only natural origin (animal, plant, and mineral) allows making active complexes. They can change the physiological properties of the product in terms of quality and impact various product properties, like physical-chemical, structural-mechanical, organoleptic, and processes, like food colouring, fermentation, oxidation, and storage stability. However, strongly food fortification with useful macro and micronutrients can affect the flavour. Therefore, when developing the formula and technology of new generation products, the fortification of food with necessary elements ought to be without deterioration of organoleptic properties. Besides, food safety should be ensured without deterioration of consumer properties. All the necessary nutrients for the human dietary should be in sufficient quantity and well-balanced.

Литература:

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It was identified that the main nutritional disorder for the Russian population is the excess of dietary calories over the level of usable energy within the context of epidemiological researches in Russia supported by the Russian Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing (Rospotrebnadzor), the Ministry of Health of the Russian Federation, the Federal Research Centre for Nutrition and Biotechnology, and other research institutes. Therefore, it can lead to overweight of 20% of children and more than 55% of adults in Russia. Since obesity becomes a more acute issue in Russia over recent years, the greater emphasis is placed on healthy nutrition. The issue of food fortification is put forward, as one of the main purposes of the food industry, by the Government of the Russian Federation approved the Basic Principles of State Policy of the Russian Federation in the Field of Healthy Nutrition of Population in the Period up to 2020 (Directive No. 1873-r of October 25, 2010), and guidance on the recommended nutrient intake that meets requirements of healthy nutrition (Order No. 593n of the Ministry of Health of the Russian Federation of August 2, 2010). In this regard, the national market formed a new drive of producing functional food or fortified food with functions that can be used to prevent different diseases [3].

Nutrition should contain all the necessary for the human nutrients well balanced and in sufficient quantity. The nutritional quality is determined by incoming nonessential and essential macro and micronutrients in the body.

Macronutrients are proteins, fats, and carbohydrates. They represent nutrients that are vital for human in certain amounts. Their main function is to provide the body with energy and substances needed for sustaining the growth and the functionality of cells and fibres [5].

Micronutrients are nutritional substances in food in very small amounts. They are represented by vitamins, minerals: macro and microelements. They are responsible for digestion, controlling the functions of the body and organs, cell growth and development. The human body continually loses minerals. The deficiency needs to replenish daily for sustaining normal human life and proper development.

Для Цитирования:
Sycheva O.V., Kayshev V.G., Fortification is a way of creating a new generation of food products. Товаровед продовольственных товаров. 2020;10.
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