Research of functional properties of macaroni products enrichrd with berries raw material
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Дата
2015
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The paper deals with functional properties of macaroni products enriched with berries raw materials – powders of wild ash, whortberry and strawberry puree. The effect of berry raw materials to the quality of macaroni products as well as nutritional value has been presented. Such macaroni have new colors – succinic, violet, – bettering structure and lower quantity of dry substances in cooking water. Addition of berry raw material to the recipe of macaroni promotes enriching of it with cellulose, pectin, especially mineral matters, vitamins and organic acids. It has been proven that macaroni products enriched with berry raw material have radioprotective properties that appear in definite decreasing of Cs-137 accumulating in organism.
Опис
Ключові слова
macaroni products, functional properties, wild ash, whortberry, strawberry, макаронные изделия, функциональные свойства, рябина, черника, клубника, кафедра готельно-ресторанної справи
Бібліографічний опис
Voloshchuk, G. Research of functional properties of macaroni products enriched with berries raw materials / G. Voloshchuk, T. Golikova // International scientific-practical conference innovative technologies for production of functional foods, April,2015. - Kutaisi, Georgia – P. 56-61.