Abstract
The aim of the work is the scientific substantiation and practical implementation of complex processing of Siberian cedar pine nuts for the production of food products for general and functional purposes. As a result of the work, studies were carried out to study the moisture-binding, water-retaining, fat-retaining and emulsifying properties of cedar cake. The nutraceutical potential of pine nut cake has been studied. Data on the content of macrocomponents of the chemical com-position of pine nut cake are used to substantiate the list of functional and techno-logical properties and determine the regulated values of these indicators. Studies have shown that cedar nut cake has a high moisture-binding capacity, which al-lows it to be recommended for use in formulations of dairy products with a high content of fatty components. The results obtained indicate the advisability of us-ing pine nut cake as a new food source of protein in view of its value in terms of the ratio and amount of nutrients, their properties.
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Derzhapolskaya, Y., Reshetnik, E., Gribanova, S. (2022). Use of Pine Nut Resources in Food Technology as One of the Steps of Sustainable Forestry. In: Muratov, A., Ignateva, S. (eds) Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2021). AFE 2021. Lecture Notes in Networks and Systems, vol 353. Springer, Cham. https://doi.org/10.1007/978-3-030-91402-8_68
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DOI: https://doi.org/10.1007/978-3-030-91402-8_68
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