Usage of freeze-dried vegetable and fruit-berry powders in milkshake technology
Autor: | A P Simonenkova, Elena Zaugolnikova, Ekaterina Demina, Olga Luneva, Tatyana Bychkova |
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Jazyk: | angličtina |
Rok vydání: | 2021 |
Předmět: |
Antioxidant
Vitamin C Vitamin E medicine.medical_treatment Potassium Organoleptic 0211 other engineering and technologies chemistry.chemical_element food and beverages 02 engineering and technology Berry 010501 environmental sciences 01 natural sciences Environmental sciences chemistry Plant protein medicine Composition (visual arts) GE1-350 021108 energy Food science 0105 earth and related environmental sciences |
Zdroj: | E3S Web of Conferences, Vol 279, p 03022 (2021) |
ISSN: | 2267-1242 |
Popis: | The paper considers the prospects for the use of freeze-dried vegetable powders in the technology of milkshakes. The main advantages of using enriching powders in the composition of functional dairy products are shown. The use of plant powders has been proven to enrich dairy products with antioxidant substances, dietary fiber, vitamins and plant protein. A significant increase in the amount of vitamins was noted - in a strawberry-raspberry cocktail, the content of vitamin C increased 2.5 times, β-carotene - 100 times, vitamin E - 6 times (for a carrot-pumpkin cocktail). The content of the main macro- and microelements has also increased - potassium - by 15%, sodium - by 29%, iron - doubled, which is due to the full chemical composition of vegetable and fruit and berry powders. The use of natural plant components as flavoring additives will significantly improve the organoleptic properties of the developed dairy products. |
Databáze: | OpenAIRE |
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