USE OF COMBINED HERBAL SUPPLEMENT ON THE BASIS OF STEVIOSIDE AND FUCOIDAN IN TECHNOLOGY OF BAKERY PRODUCTS

Abstract

The article deals with the prospects of the use of comprehensive plant supplement consisting
of stevioside and fucoidan in the production of bakery products. Numerous studies have found a
sufficiently wide range of biological activities of these substances. Today stevia is a fairly wellknown
sweetener of natural origin which is recommended for diabetics. It can be used for food
purposes in various forms – dried leaves and decoctions from them, their extracts, syrups or stevioside
– a powder with maximum cleaning of steviol glycosides. Fucoidan is a sulfated heteropolysaccharide
found in oceanic composition of brown algae and some echinoderms. According to the
World Health Organization in 2012 malignant tumors were found in 14 million people and 347
million people worldwide have diabetes. This problem is very urgent for the Ural region including
the city of Chelyabinsk and Chelyabinsk region. Development of the production of specialized
(therapeutic and prophylactic) food products that contain in their composition substances which
minimize the risk of the abovementioned diseases will solve the problem of public health. The authors
state the necessity of creating a product of this focus. The authors also justify the use of
components of food supplements to replace the granulated sugar in the production of bakery products.
The authors also analyze the chemical composition of the food additive component. The necessity
of correction of yeast-dough properties to the exclusion of sugar-sand of the formulation is
shown. Organoleptic and physico-chemical indicators of test samples of bakery products with stevioside
and products prepared according to traditional recipes are given.