DEVELOPMENT AND STUDY OF FOOD PRODUCT WITH ANTI-ANEMIC AGENT BASED ON FARM ANIMAL BLOOD

• Main Authors: Izgarishev A.V., Izgarisheva N.V., Ostroumov L.A.
• Format: Article
• Language: English
• Published: Kemerovo State University 2018-06-01
• Series: Foods and Raw Materials
• Subjects: Confection; anti-anemic properties; farm animal blood; formulation; processing technique
• Online Access: http://jfrm.ru/files/archive/11/7.pdf
• ISSN: 2308-4057; 2310-9599

Due to natural resources scarcity, farm animal blood processing to make functional food products is current task. The most promising direction is the isolation of iron-containing components from blood to obtain food products for the prevention of iron deficiency. Having analyzed disadvantages of existing techniques, we decided to use easily digestible heme iron and amino-peptide complexes obtained after the hydrolysis of red blood cells as an anti-anemic base. The scientific novelty of the research work consists in using the dried hydrolysate of packed red blood cells in developing a confection intended for the prevention of iron deficiency. Common methods were used in the investigation. Analysis of physicochemical, microbiological, and toxicological properties of the dried hydrolysate of red blood cells has been performed. Also, work on formulations of a confection, namely, sherbet-type bar containing the dried hydrolysate of red blood cells as an anti-anemic component has been carried out. In order to understand an effect of ingredients and develop the optimal processing technique, rheological properties of final bar have been studied. According to the results of the research, the dried hydrolysate of red blood cells conforms to safety requirements of SanPiN 2.3.2.1078-01. Two optimal formulations of the sherbet-type bar with anti-anemic agent based on farm animal blood have been chosen. It has been proved that such toxic elements as lead, cadmium, zinc, copper, arsenic, and mercuric, as well as pathogenic organisms are absent or within normal range.