Estimation of the chemical compound and technological properties of the rhubard leaves as the new nutritive component with functional properties

Abstract

The new accessible vegetative raw material - the rhubarb leaf is investigated and recommended for common and prophylactic nutrition. Presence in it of rare antracen derivative polyphenols stable at cooking, quercetin derivatives, organic acids and biotic microelements, as well as fibers allow to use it as a component in manufacture of products of functional purpose. The substantiation of use of rhubarb leaves is given as a component of the meat semifinished item possessing functional properties.