Scientists of Omsk State Agrarian University (member of Omsky Biocluster) developed a fermented semi-finished product, the use of which is possible as an independent product or functional filler for the dairy and bakery industry.
Raw materials for this semi-finished product were selected from vegetable low-technology and under-utilized crops grown in Omsk region (in particular, pumpkin), which are adapted to certain local soil and climatic conditions and possess a set of valuable biological and economic properties. The biotechnological method of processing vegetable raw materials with the use of enzyme preparations developed by scientists of OmSAU will significantly increase the quality of pumpkin semi-finished product, preserve biologically active substances, increase the amount of pectin and sweet carbohydrates. As a result, the antioxidant properties of the food products produced will increase due to the high amount of natural beta-carotene and flavonoids. The project received a positive approbation in the person of the chief technologist of Sladonezh Confectionary Factory (member of Omsky Biocluster) for the production of oatmeal cookies with pumpkin semi-finished products.
The University in cooperation with enterprises of Omsk region and Republic of Bashkortostan also developed technologies and recipes for dairy and bakery products with increased food and biological value. Eating these types of products helps to increase mental activity, work capacity of the body, improve memory, strengthen the nervous system, improve the functioning of the heart and the circulatory system.
