Natural drinks fermented on the basis of rice fungus as a perspective direction of the development of soft-drinks production | Натуральные напитки брожения на основе рисового гриба как перспективное направление развития современного безалкогольного производства
2011
Vasilenko, Z.V. | Tsed, E.A. | Koroleva, L.M. | Volkova, S.V., Mogilev State Univ. of Foodstuffs (Belarus)
Nutrition appears one of the most important life factors, influencing the health of population. Eutrophic and balanced nutrition provides normal metabolism, increases working ability and life longevity. Along with this, utilization of harmful foodstuffs leads to alimentary diseases rise, influencing the life quality. Nutritive value of foodstuffs is evaluated nowadays not only by the presence of microelements, proteins and carbohydrates, but also by absence of harmful substances, negatively influencing on metabolism and causing toxic poisoning and serious disease. As a rule, harmful substances are included in the content of special chemical food additives, prolonging shelf-life of products and enforcing their taste characteristics. Non-alcoholic beverages appear one of the most vulnerable products because of wide list of toxic additives, used for their production. As an alternative for such toxically unstable products there are presented non-alcoholic fermented beverages, developed in Mogilev State University of Foodstuffs. Natural plant substances appear the result of vital activity of microorganisms, include valuable nutritive substances (vitamins, amino acids and organic acids) and allow excluding toxic additives from beverages' content. The prospects of the use of natural bioculture of microorganisms - rice fungus - as a component for fermentation when receiving beverages are shown. It is identified, that the drink 'Risovit' to be received on the basis of rice fungus has a high biological value and considerable antagonistic activity in relation to pathogenic and conditional-pathogenic microorganisms, which enables to include it in the category of probiotic foodstuff.
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Эту запись предоставил National Academy of Sciences of Belarus