[Potato product with spice and aromatic additives and mushrooms]
2008
Paromchik, I.I. | Koroleva, N.Y. | Skachkov, E.N. | Shcherba, V.V., National Academy of Sciences, Minsk (Belarus). Central Botanical Garden | Sokolova, Z.A. | Shchabeta, M.P., Engineering and Technical Centre Plodoovoshchproekt, Minsk (Belarus) | Babitskaya, V.V., National Academy of Sciences (Belarus). Institute of Microbiology
The results on investigations of the food products containing potato mash, as a basic component with mushrooms and spice-aromatic additives, which were grown on the territory of Belarus has been presented. Biochemical composition of bioactive substances of potato and mushroom product (proteins, lipids, general carbohydrates, phospholipids and phenol compounds) has been investigated, antioxidant activity has been studied. Optimal multicomponent recipe formulas, which make possible to refuse from synthetic flavors and taste booster has been developed due to the successful conjunction of the selected compounds. The processing technique has been developed. Potato and mushroom products received by developed technology have nice appearance, with taste and a smell of used corresponding potato, mushroom, spice-aromatic components. Research of physiologically active compounds and fatty-acid structure in potato and mushroom product has being done for 12 months since its storage. Studying of chemical composition of such product has shown the following: fiber makes 15,0-16,0%; lipids - 6,4-7,0%; carbohydrates - 60-65,0%; phospholipids in structure of lipids - 18,0 - 20,0%; phenolic connections - 480-550 mg%; ash elements - 5,0-6,0%; antioxidative activity - to 75,0%. Storage of the industrial sample did not influence on change of almost all the biochemical indicators. Moreover, antioxidative activity of extracts of potato and mushroom product has increased a little. Content of oleic and linoleic acids has slightly changed. However the sum of nonsaturated fatty acids remained almost constant (64-68%)
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