Nutritional and biological value and quality of multicomponent canned vegetable salads

Abstract

The creation of high-quality processing products from vegetable raw materials is urgent. The production of functional, dietary, preventive and therapeutic products is currently promising. Using the potential of biologically active substances of common vegetables is a strategically important task of the processing industry. The proposed recipes for preparing canned vegetable salads received high organoleptic indicators. The use of different recipes made it possible to increase the content of ascorbic acid by 2 times. Due to its low sugar content, this product is recommended for consumption by people who monitor their calorie and sugar intake, in particular, those prone to or suffering from diabetes. Further research will be aimed at the introduction of various spicy aromatic plants into the recipe and their effect on the quality and biological value of the finished products