Mineral and bioactive compound content in plant-based protein-enriched purees
2019
Ozola, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kampuse, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Adequate, well balanced, diverse diet together with regular physical activity is considered to be the key elements for good health. The intake of macro and microelements has an important role in normal function of our bodies, ensuring enzymatic reactions, nerve impulses and other processes. However overly increased amounts of certain vitamins and minerals in the diet can be toxic. Therefore, the amount of certain nutrients needs to be consumed according to the age, gender and health condition. The aim of the research was to create new plant-based protein-enriched purees with increased protein amount, detect bioactive compound and mineral content and compare the mineral content with the recommended daily mineral intake for Latvians. For this research three recipes of new plant-based purees were created and experimentally made using organically grown ingredients from Latvia. Additional ingredients as whey-protein isolate, cod liver oil and sugar were added. Products were processed using cook-vide. All samples were tested on their mineral compound content (Na, K, Ca, P, Mg, Fe, Zn, Cu, Se), total carotene (TC) and total phenol content (TPC), antiradical activity (DPPH). The obtained data in all samples showed only trace amounts of Se per 100 g of product, on average the content of Na was only 1.2% from recommended daily intake (RDI) for Latvians per 100 g of product. The highest RDI was obtained for Fe in sample Sp1 for men 11.8%, however for women only 7.1% of RDI. Overall the highest content of bioactive compounds was found in sample Sp2.
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