Niskoenergetyczne kremy warzywne i krem grzybowy w prawidlowym zywieniu oraz profilaktyce i leczeniu otylosci.
1994
Owczarek L.
Basic chemical composition and nutritive value of the products were determined. In accordance with the assumptions, obtained products are characterized by low initial energy value (0.36-0.54 kcal/g) and this value is lowered to 50 percent as a result of their mixing with water in proportion 1:1 during preparation of creamy soups. Positive results of sensory evaluation and energy value of these creamy soups, qualifying them as low-energy foods, as well as their high dietary fibre content make them suitable for use in the diets applied in prophylaxis and obesity treatment. Limited content of salt and stabilization without use of chemical conservants are the advantageous healthy features of creamy soups.
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