Voloshchuk, GalinaHolikova, Tatiana2018-04-242018-04-242015Voloshchuk, G. Research of functional properties of macaroni products enriched with berries raw materials / G. Voloshchuk, T. Golikova // International scientific-practical conference innovative technologies for production of functional foods, April,2015. - Kutaisi, Georgia – P. 56-61.https://dspace.nuft.edu.ua/handle/123456789/27149The paper deals with functional properties of macaroni products enriched with berries raw materials – powders of wild ash, whortberry and strawberry puree. The effect of berry raw materials to the quality of macaroni products as well as nutritional value has been presented. Such macaroni have new colors – succinic, violet, – bettering structure and lower quantity of dry substances in cooking water. Addition of berry raw material to the recipe of macaroni promotes enriching of it with cellulose, pectin, especially mineral matters, vitamins and organic acids. It has been proven that macaroni products enriched with berry raw material have radioprotective properties that appear in definite decreasing of Cs-137 accumulating in organism.enmacaroni productsfunctional propertieswild ashwhortberrystrawberryмакаронные изделияфункциональные свойстварябиначерникаклубникакафедра готельно-ресторанної справиThesis