Comprehensive analysis of food production efficiency using nanoparticles of nutritional supplements on the basis of oxides of two and three valence iron "Magnetofood"

Abstract

Introduction. The complex analysis of the estimation of the efficiency of the new food product using the nanoparticles of the food additive "Magnetofood" on the basis of two and three valence iron oxides is presented. Materials and methods. Food products made with the use of nanoparticles of two and three valence iron oxides "Magnetofod" (Fe3O4) were investigated using standard and commonly used methods of experimental studies (organoleptic indicators for a 5-point scale; moisture and fat removal capacity using a butyrometer and a refractometer; output the finished product for the difference of masses), expert analysis. Results and discussion. The conducted researches indicate that the introduction of scientifically grounded food products with nanoparticles will allow to produce competitive products. The nutritional supplement "Magnetofood" has a significant functional and technological potential (sorption, antioxidant, bacteriostatic, emulsifying, stabilizing, foaming and gelling, water and fat-binding, water and fat-retaining properties), which causes the introduction of nanoparticles of supplements to recipes of bakery, flour confectionery, meat, pasty-marmalade products and cheesecakes and whipped desserts. It contributes to resource conservation during the production of food products, the formation of high consumer properties and increase the product yield and economic efficiency of its production. Food products made with the use of food nano additives "Magnetofood", has high organoleptic, functional and technological properties, extended shelf-life. According to the results of the comparative analysis of quality and price characteristics of food products with "Magnetofood" nanoparticles, it was concluded that new products has the more value for B2B consumers compared with analogues. Conclusions. A high level of scientific, scientific, technical, social and economic efficiency of food products with the addition of a nutritional supplement "Magnetofood" based on oxides of two and three valence iron is proved.