Mineral and bioactive compound content in plant-based protein-enriched purees

Ozola, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Kampuse, S., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology

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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Mots clés AGROVOC

additif alimentaire aditivos alimentarios analytical methods antioxidantes antioxidants antioxydant apples beetroot carotenes carotte carrots citrouille composition globale elements fenol food additives fraise framboise frambuesa fresa fruit juices fruit purees jugo de frutas jugo de hortalizas jus de fruits lactosuero latvia letonia lettonie manzana phenol phenols pomme proximate composition pumpkins raspberries recommended dietary allowances remolacha strawberries technique analytique vaccinium vitis idaea vegetable juices vegetable purees whey whey protein zanahoria

Informations bibliographiques

Publié dans

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Numéro 13/2019 ISSN 2255-9817

Editeur

LLU

Pagination

p. 149−153

D'autres materias

Elementos quimicos; Tecnicas analiticas; Puree de fruit; Racion dietetica recomendada; Betterave potagere; Proteine de lactoserum; Carotenos; Lactoserum; Proteinas de suero de leche; Composicion aproximada; Apport alimentaire recommande; Calabaza (cucurbita); Carotene; Element chimique; Jus de legume

Langue

anglais

Note

Summary (En)

3 tables, 3 fig., 26 ref.

Type

Conference; Web Site; Ams

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 149−153

Conférence

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

Sur AGRIS depuis: 2019-09-15

Format: AGRIS AP

Fournisseur de données

Cette notice bibliographique a été fournie par Fundamental Library of Latvia University of Life Sciences and Technologies

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Liens

DOI http://llufb.llu.lv/conference/foodbalt/2019/Ozola_Kampuse_N050_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

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