NUTRITIONAL VALUE OF FOOD SUPPLEMENTS AND THEIR IMPACT ON THE BODY Текст научной статьи по специальности «Прочие сельскохозяйственные науки»

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FOOD TECHNOLOGY

DOI -10.32743/UniTech.2022.105.12.14783 NUTRITIONAL VALUE OF FOOD SUPPLEMENTS AND THEIR IMPACT ON THE BODY

Dilshodjon Shodiev

Fergana polytechnic institute Assistant of the Department of Food Technology, Republic of Uzbekistan, Fergana E-mail: [email protected]

Hojiali Qurbonov

Fergana polytechnic institute Student of the Department of Food Technology, Republic of Uzbekistan, Fergana E-mail: [email protected]

ПИТАТЕЛЬНАЯ ЦЕННОСТЬ ПИЩЕВЫХ ДОБАВОК И ИХ ВЛИЯНИЕ НА ОРГАНИЗМ

Шодиев Дилшоджон Абдуложон угли

ассистент

кафедры «Пищевая технология», Ферганский политехнический институт Республика Узбекистан, г. Фергана

Курбонов Хожиали Алижон угли

студент

кафедры «Пищевая технология», Ферганский политехнический институт Республика Узбекистан, г. Фергана

ABSTRACT

The article provides some scientific information about the use of food additives in the food industry and their biochemical properties, as well as their effects on the body.

АННОТАЦИЯ

В статье приведены некоторые научные сведения о применении пищевых добавок в пищевой промышленности и их биохимических свойствах, а также об их воздействии на организм.

Keywords: sweeteners. malt extracts, lactose, xylitol, sorbitol, polyhydric alcohols, cyclomates aspartame. Ключевые слова: подсластители. солодовые экстракты, лактоза, ксилит, сорбит, многоатомные спирты, цикломаты аспартам.

Sweeteners. Sweeteners have long been used in the food industry, cooking and home cooking. Honey, vegetable juices and fruits are the first ones. The main sweetener used today in everyday life is sucrose. [1].

In order to expand the production of products for people with reduced calorie content and a number of diseases, primarily diabetes, taking into account the latest scientific nutritional requirements, both natural and artificial substitutes for sucrose have been developed, the production of which is expanding. In the food industry, the use of sweeteners made from starch is expanding:

molasses (low-sugar, caramel, glucose molasses), glucose-fructose syrups, glucose syrups [2].

Malt extract is an aqueous extract of barley malt, a mixture of mono- and oligosaccharides (glucose, fructose, maltose, sucrose), proteins, minerals and enzymes. The content of sucrose reaches 5%. It is used in the confectionery industry for the preparation of baby food [3].

Lactose is a milk sugar used in baby food and in the manufacture of special confectionery products.

Polyhydric alcohols (polyols). Sorbitol and xylitol are widely used as sweeteners. They are sometimes called sugar alcohols.

Библиографическое описание: Shodiev D., Qurbonov H. NUTRITIONAL VALUE OF FOOD SUPPLEMENTS AND THEIR IMPACT ON THE BODY // Universum: технические науки : электрон. научн. журн. 2022. 12(105). URL: https://7universum.com/ru/tech/archive/item/14783

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CH2OH H — С-OH

HO

H

С

С

H

OH

CH2OH

Figure 1. Xylitol

The sweetness of xylitol and sorbitol in relation to sucrose is 0.85 and 0.6. They are almost completely absorbed by the body. Xylitol also has a positive effect on the condition of the teeth, increases the secretion of gastric juice and bile [4].

CH2OH

H-С-OH

HO-С-H

H-С-OH

H-С-OH

CH2OH

Figure 2. Sorbitol

Synthetics use a white crystalline substance - saccharin, which has a melting point of 228-229 °C and a sweetness 300-500 times greater than that of sucrose.

O

N—H

O

O

Figure 3. Saccharin

It is usually consumed in the form of sodium salts, which are 500 times sweeter than sucrose. Therefore, the dose may be too small. When sugar is consumed, it passes through the digestive tract and is 98% excreted in the urine. The World Food Organization is allowed to use 5 g per 1 kg of product. However, its safety needs more scrutiny and should not be consumed in the daily

diet. It is used in the manufacture of food products, dietary cheeses, drinks, chewing gum for diabetics.

Cyclomats are compounds that do not have a bitter and sweet taste, are stable during boiling and cooking, and are highly soluble in water. It is 30 times sweeter than sucrose.

NH

SO3Na

Figure 4. Sodium cyclamate

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NH

SO

Ca ®2H2O

NH

■SO

Figure 5. Calcium cyclamate

Used in the confectionery and beverage industry in several countries.

Aspartame. Recently, aspartame, a dipeptide (a compound consisting of two amino acid residues), has also been used as a sweetener:

H2N-CH-CO-NH-CH-COOCH3

2 I I

CH2COOH CH2

Figure 6. Aspartame

Aspartame contains the amino acid residues aspargine and phenylalanine. During cooking, in the presence of moisture and at high temperatures, aspar-tame is partially converted to diketopiperazine. It has been extensively tested for toxicity and carcinogenicity and is considered harmless. Aspartame has no side effects

on the gastrointestinal tract, cardiovascular and central nervous systems. It is suitable for sweetening foods that do not require heat treatment (eg creams, ice cream) as well as pharmaceuticals. For heat-treated, long-term storage products, its use is impractical due to the reduced level of product sweetness.

Table 1.

Below provides information on nutritional supplements currently consumed

Code Food additive name Application area

Е-200 Sorbic acid preservative - sorbic acid. Cream for cheese, sweets, margarine, butter, canned food, packaged bread, dried fruits, flour products.

Е-201 Sodium sorbate preservative. Cheese, oils and vegetable oils (except olive), margarine, butter, mayonnaise, pastries.

Е-202 Preservative potassium sorbate Cheese, fats and vegetable oils (except olive), margarine, butter, meatball filling, mayonnaise, pastries.

Е-210 Conservative benzoic acid Benzoic acid Sauces (mayonnaise, ketchup), fish products, canned fish, salmon, soft drinks, canned fruits and vegetables, drinks.

Е-212 Potassium benzoate preservative. Sauces (mayonnaise, ketchup), fish products, canned fish, salmon, soft drinks, canned fruits and vegetables, drinks.

Е-213 Preservative Calcium Benzoate Calcium benzoate Sauces (mayonnaise, ketchup), fish products, canned fish, salmon, soft drinks, canned fruits and vegetables, drinks.

Е-218 Para-hydroxybenzoic acid preservative methyl ester - methyl p-hydroxybenzoate Sauces (mayonnaise, ketchup), canned fish, caviar

Е-223 Preservative sodium pyrosulfite drinks, dried fruits, sweets. Disinfection of dishes

E-233 The preservative of thiabendazole is thiabendazole. Vegetables and fruits prevent the formation of mold.

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In conclusion, completing the discussion of sweeten- substitutes requires the use of additional fillers, preserv-

ers, it should be noted that the use of many sucrose atives.

Список литературы:

1. Шодиев Д.А., Нажмитдинова Г.К. Пищевые добавки и их значение // Universum: технические науки. - 2021. -№. 10-3 (91). - С. 30-32.

2. Шодиев Д.А. Специфические аспекты производства продуктов питания / Д.А. Шодиев, Г.К. Нажмитдинова // Universum: технические науки. - 2021. - № 3-2(84). - С. 91-94. - DOI 10.32743/UniTech.2021.84.3-2.91-94. -EDN ETVIFG.

3. Шодиев Д.А. Значение биологических количеств микроэлементов растениями // Formation Of Psychology And Pedagogy As Interdisciplinary Sciences. - 2022. - Т. 1. - №. 9. - С. 297-301.

4. Шодиев Д.А., & Курбонов Х.А. У. (2022). ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ ПИЩЕВЫХ ДОБАВОК В ПИЩЕВОЙ ПРОМЫШЛЕННОСТИ. Universum: технические науки, (5-7 (98)), 24-26.