PROSPECTS FOR PROCESSING AND USE OF ROOT VEGETABLE WASTE IN FOOD PRODUCTION

The aim of this study is substantiation of expediency for processing waste products of root vegetables (Beta vulgaris, Daucus, Apium graveolens, Pastinaca sativa) into functional food additives. The structure of vegetable powders and their content of elements (in % on dry matter) has been analyzed in the article. Experimental samples were made from the main (edible) part of root vegetables and their peels. To make powders, at first chopped vegetables and their peels were dried in infrared dryers during 3 hours at a temperature of 45-50 degrees C to a mass moisture share of 8-10%. The dried particles were milled in a laboratory mill LZM-1 (shaft rotation speed 1047 rad/s) to a size providing full passage of the material through a sieve.015 (delta>100). The structure of vegetable powders was studied by electron microscopy. It was found that all vegetable powders have a crystalline porous structure and, accordingly, hydrophilic properties which enable their use in food production as structure stabilizers, emulsifiers and moisture retainers. The study of the content of some minerals in the samples were performed using detector SEM and EDS based on a microscope. It was found that vegetable powders contain essential macro-elements (K, Na, Ca, P, Cl, S, N), irreplaceable micro-elements (Fe, Mg) and conditionally vital micro-element Si, which was found only in a powder made from Apium graveolens peels. The study showed that Beta vulgaris powders are rich in iron (2.16% is contained in edible root and 1.08% in the peel). The powder made from Daucus peel contains more potassium (31.38%) than the powder made from the main part of the vegetable (27.1%). Te powders made from Apium graveolens peels contain the highest amount of iron (5.49%) compared to other vegetable powders. The powder made from Pastinaca sativa peels is inferior to the main part of the vegetable by mass ratio of macro- and microelements. The only exceptions are calcium, which is found only in the peels (6.12%) and iron (1.27% against 0.6% in the main part of the vegetable). Pastinaca sativa peel contains the highest amount of magnesium (0.87%) compared to other root vegetables. These results affirm the expediency of processing root vegetable waste (Beta vulgaris, Daucus, Apium graveolens, Pastinaca sativa) into food additives for functional purposes.