Использование местного сырья в технологии получения нового функционального продукта
2010
Babitskaya, V.G. | Koroleva, N.Yu. | Paromchik, I.I. | Shcherba, V.V., National Academy of Sciences (Belarus). Institute of Microbiology | Vojtsekhovskaya, E.A., National Academy of Sciences, Minsk (Belarus). Central Botanical Garden | Chelombitko, M.A., Belarus State Agrarian Technical Univ., Minsk (Belarus)
The study of biochemical structure of a new functional product received on the basis of local raw materials with the use of mushrooms Veshenka (Plurotus ostreatus), dry mashed potatoes and spice aroma herbs is carried out. The physiologically active substances (protein, lipids and carbohydrates) content of potato-mushroom product is analyzed. Fat and acid lipid content of potato-mushroom product is calculated. The high rate of unsaturated fat acids, phenol compounds causing antioxidant activity up to 70 % is identified in the obtained potato-mushroom product. Application of complex-component content formula allows exclude artificial flavoring agents and use completely domestic raw materials. Biochemical researches reveal stability of the most important indexes and high physiological active substances content. The stability of the major indicators during the natural storage is shown. The product is launched.
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