Возможность использования крапивного полуфабриката в производстве зефира
2009
Lusta, S.S. | Yakimenko, T.P. | Gvasaliya, T.S., Pyatigorsk State Technological Univ. (Russian Federation)
Zephyr contains minimal quantity mineral nutrients as Ca, Mg, Fe and also vitamin C, beta-carotene and proteins. It is recommended to add in the formulation a nettle powder (NP) at the amount of 2% to improve food and caloric content, because the dosage does nor influence in fact on organoleptic properties of the product: a slightly appreciable smell and taint appear, some green inclusions are seen on the product, an even surface and a correct shape correspond to the quality standard. Adding of 2% of NP increases K content in 68.7, Ca in 17.3 and Mg in 10.3 times. Vitamins C, K and beta-carotenes appear, which are not found in the control sample. The zephyr can be classified as a confectionary product of a new generation with a therapy and prophylactic effect. Adding of NP in the formulation increases the nutritive, biological and energy values, at this the gel-like consistency of the zephyr contributes saving of vitamins and dietary supplements.
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