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Development of technologies for integrated processing of plant raw materials into food products

Research Project: Development of Technologies for Complex Processing of Plant Raw Materials into Food Products

Registration Number: 0122U200866

Project Supervisor: Maryna Samylyk, PhD in Technical Sciences, Associate Professor

Completion Period: July 2022 – December 2023

Funding Amount: 1,640.00 thousand UAH

Technologies for the rational processing and use of plant-derived products have been developed, and experimental samples of food products were produced under laboratory conditions. These include:

  • Bread with extended shelf life
  • Pasta with increased dietary fiber content
  • Fortified pressed sugar
  • Breakfast cereals with enhanced biological value

Scientific Level and Novelty of Results

The developed technology for bread with extended shelf life (from 9 to 21 days, depending on the flour type and production method) does not use artificial preservatives. To increase the dietary fiber content in pasta, the project proposes using powders made from wild fruits such as viburnum, elderberry, rowan, and sea buckthorn. The use of berry powders positively affects the organoleptic quality of pasta and expands its assortment. The biological value of breakfast cereals is enhanced by incorporating candied vegetables, produced using a technology that preserves beneficial nutrients.

Fortified pressed sugar has no analogues in Ukraine. This product is unique not only due to its enhanced biological value (containing vitamin C, flavonoids, amino acids, glucose, and fructose) but also its exceptional organoleptic properties. Implementing the developed technology for fortified pressed sugar at sugar beet processing plants could help solve their seasonality problem, increase employment, expand the range of sugar products in Ukraine, and create natural food additives from local organic wild raw materials.

Crucially, the developed technologies are waste-free, which will significantly reduce food industry waste.

Practical Significance

The scientific results obtained hold significant practical value, leading to:

  • The creation of fundamentally new products, materials, and technologies to boost export potential and replace imports.
  • An increase in production volumes.
  • An improvement in the environmental situation.
  • Energy resource savings.

Implementation/Practical Application

The developed technologies have been tested in a relevant working environment (in production settings). However, industrial production using these technologies has not yet been launched due to the lack of industrial-scale processing of wild fruits. Similarly, the candied vegetables intended for enriching breakfast cereals are not currently produced under industrial conditions.