OPTIMIZATION OF THE COMPOSITION OF FUNCTIONAL FOODS WITH BENEFICIAL EFFECT ON THE CARDIOVASCULAR SYSTEM

Abstract

On the basis of literary sources was selected raw materials included in the composition of functional foods, which has a beneficial effect on the cardiovascular system. Built mathematical models of the optimal component composition of raw materials - blueberries, raspberries, cherries, containing biologically active substances and functional components in raw materials - anthocyanins, polyphenols with antioxidant activity. The experiment was carried out using the simplex lattice plans (second order) for the ternary system (blueberry, raspberry, cherry), containing anthocyanins, polyphenolic substances with antioxidant activity. The model was used to obtain a functional food containing the biologically active substances with antioxidant activity. After the application of appropriate technological process, the functional properties of the berries were stored.