Functional food compositions using spirulina for the production of health jelly

¹ Kerch State Maritime Technological University, Kerch, Russia
² Kuban State Agrarian University, 350044 Krasnodar, Russia
³ North-Caucasus Federal University, 357500 Pyatigorsk, Russia

^* Corresponding author: niibiotechn@mail.ru

Abstract

Healthy nutrition is a key task for many countries, and its solution is to enrich food with functional food ingredients, including microalgae spirulina. The market of spirulina processed products is dynamically developing, which is due to its unique chemical composition cyanobacteria (protein substances, phycocyanin, sulfated polysaccharides), which provides immunomodulatory properties when eating its processed products. Traditionally, the Russian drink, originally used to maintain the gastrointestinal tract is jelly. The drink has a gel-like consistency and a fruity/milky taste. New types of jelly have been developed with the addition of spirulina and various fruits and vegetables (apples and ginger, apricot, grapes and apple, kiwi and banana, Jerusalem artichoke, carrot). Concentrates and dried pieces of fruits and vegetables also contain a rich complex of physiologically important substances: vitamins, micro- and macroelements, dietary fiber. Starch in the formulation was replaced with pectin, and in compositions with jerusalem artichoke and carrots, oatmeal and flaxseed flour were additionally introduced, ensuring the colloidity of the system and containing soluble dietary fiber. The high organoleptic evaluation of the developed jelly compositions showed the possibility of their implementation for the consumer market of healthy food products, and the combination of tropical fruits in recipes will expand the geography of consumers.