Research of functional properties of macaroni products enrichrd with berries raw material

Abstract

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.