Investigation of the effect of plant supplements on the immunostimulating properties of a pastille product

Anastasiya Burlyayeva, Yuliya Pronina, Olga Belozertseva, Zh. S. Nabiyevа, A. I. Samadun

The Journal of Almaty Technological University, 2023

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DOI 10.48184/2304-568x-2023-3-100-108
Data confidence 85 high
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Abstract

This article shows a way to improve the technology of an immunostimulating pastille product. The object of the study was a whipped protein pastille based on fruit puree, with the addition of the following vegetable raw materials: hypericum and sea buckthorn, cranberry, sage, eleutherococcus and ginger syrup. The aim of the study was to study the effect of enriching raw materials on the biological value of the product. The methodology of the study consisted in the study of chemical parameters, namely: the content of vitamins, antioxidants and organic acids compared with the control sam-ple. Laboratory analysis showed that the addition of cranberries (7.6% by weight) significantly increases the content of organic acids, antioxidants and vitamins, compared with the control sample. It was revealed that sample №2, with the ad-dition of cranberries, contains a high amount of antioxidants (0,44±0,0010 mg/100 g), tartaric acid (700±140mg/100g) and acetic acid (7±1,4 mg/100g). Sample №4, with the addition of sage - contains a large amount of formic acid (700 ± 140 mg/100g), citric acid (60 ± 12 mg/100g), lactic acid (10,5 ± 2,1 mg/100g). Sample №5 with the addition of eleutherococcus, in general, contains the average values of all organic acids, especially lactic (40,5 ± 8,1 mg/100g). Sample №6 with the addition of ginger syrup is the leader in terms of malic acid (100 mg / 100g), which is 2.5 times more than in the control sample; and succinic acid (42 ± 8,4 mg/100g). According to the content of vitamins B2 and B5, samples with the addition of cranberries, hypericum and sea buckthorn and eleutherococcus are leading, vitamin B1 was found in a sample with the addition of sage, B3 – in a sample with the addition of sage, and with the addition of cranberries, hypericum and sea buck-thorn. A high content of vitamin C was found in the sample with the addition of ginger syrup (17 mg/100g), the average content among the enriched samples is 9.5 mg/ 100g, which is 3 times more than in the control sample. The value of the study is that the introduction of a whipped confectionery product with a high content of active substances into the diet will solve the problem of reducing immunity and expand the range of the market in the functional products sector.