Аңдатпа
The aim of the research is to expand the range of food products intended for daily consumption by enriching them with natural antioxidants and biologically active substances, as well as to address the issues of improving the nutritional and biological value of food products made from domestic plant raw materials. This study is focused on expanding the assortment of vegetable culinary preserves by replacing rice, which is part of the vegetable stuffing, with buckwheat and bulgur groats, and by using plant-derived extracts rich in active pectin for the production of culinary canned products made from fried sliced vegetables with tomato sauce and stuffing. For obtaining active pectin-rich extracts, apples, pumpkins, and zucchini were selected as plant raw materials for research. Their quality indicators were determined, including total pectin content, the amount of soluble pectin, and antioxidant activity. During the research, new recipes for vegetable culinary preserves were developed by replacing rice in the stuffing with bulgur and buckwheat groats. In addition, when formulating the new recipes, pectin extracts from apples and pumpkins - known for their distinct pectic and antioxidant properties - were used.