Innovative Processes for Optimized Quality of New Food Products

Abstract

The offer of food products of an exclusive quality satisfies modern consumer. They are becoming more educated about the nutritional value of foods and have started changing their food consumption life style. Consumers are now choosing foods rich in a dietary fibres, natural colorants, minerals and vitamins, low in fat, and free of synthetic food additives even that products differ from traditional. Global food systems are failing to provide an adequate quantities of an essential nutrients and other factors needed for good health, productivity and well-being of people. The aim of this work was to evaluate the influence of the level of traditional corn snacks supplementation with dried Jerusalem artichoke (Helianthus tuberosus L.) tubers, amaranth -imaranthus cruentus L.) seeds and pumpkins (Cucurbita maxima L.) tissue of obtained final products amino acids composition.