[Prospects of reindeer lichen using in food product development]
2009
Savvateeva, l.Yu. | Turshuk, E.G., Belgorod Univ. of Consumers Cooperation (Russian Federation)
Reindeer lichen, Cladonia rangiferina (RL) is a natural adaptogen that can synthesize usnic acid (UA) and it can be useful in food production for people staying in extreme environment or suffering from different diseases, including tuberculosis. Test samples of semifinished dough products (SDP) and ready-to-eat baked pies (RE) have been developed using dry RL in filling and dough. The RL at a dose of 0.5% of flour weight has been added as fine-dispersed powder. It has distributed proportionally through the dough volume and has absorbed water intensively due to its dispersed surface and also has swelled forming skeletal type structure in the dough. Alcohol in the dough has increased RL component extraction, including UA and has transferred iodine in hydroiodic iodide acid. The last is a strong antioxidant and this provides high accessibility and digestibility of iodine by a human organism. RL addition at small doses does not make its sensor feeling in products but this make them healthy and tolerance to molding due to UA. The ingredients distribute proportionally and this contributes for synergism at food intake and for heavy metal and radionuclide excretion. The data of SDP with RL addition quality, iodine (0.4 -0.64 mg per kg and UA (0.003-0.01%) content in them, contamination by microorganisms at the limits of storage period and also the data of organoleptic estimation of RE are presented
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