DEVELOPMENT OF A SUGAR COOKIES FORMULA FOR CONSUMERS WITH A PREDISPOSITION TO AGE-BASED MACULAR DEGENERATION

Abstract

The scientific article is devoted to the production of products for personalized nutrition, in particular, the development of a recipe and technology for the preparation of sugar cookies for people with a predisposition to age-related macular degeneration. This disease develops in elderly people, while degeneration of the macula is observed - the most significant part of the retina, which is responsible for the sharpness, sharpness and level of central object vision. One of the reasons for the development of the disease is hereditary predisposition. However, the development of the disease can be stopped if the human diet contains sufficient amounts of carotenoids (lutein and zeaxanthin), as well as polyunsaturated fatty acids, vitamin E and trace elements (zinc, selenium, copper) that increase their digestibility. In the work, the selection of raw materials containing these micronutrients was carried out, and a recipe for sugar cookies was developed, the systematic use of which will lead to methylation of the genes responsible for the occurrence of age-related macular degeneration. In the work, a comprehensive assessment of the obtained products in terms of consumer properties - organoleptic and physico-chemical indicators - was carried out for compliance with the requirements of the national standard. For the selected sample, the values ​​of the quality indicators of which did not go beyond the normalized ones, the nutritional value was calculated. The resulting sugar biscuit contains nutrients necessary for people with a predisposition to age-related macular degeneration, and also has a high biological efficiency. Regular consumption of this product in the diet will prevent the development of the disease at the presymptomatic stage.