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June 2014 (published: 01.06.2014)
Number 2(20)
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Using of walnut milky-wax ripeness for the development of functional
food products
Orlova O.Y. , Nasonova Y. K.
Keywords: walnut; fermented products; dairy products; juglone; functional nutrition.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Using of walnut milky-wax ripeness for the development of functional
food products
For the prevention of various diseases is necessary to development health-care products using natural raw and dietary supplements of vegetable or animal origin. Micronutrients and biologically active substances should be added primarily in mass-consumption products which are available to all groups of children and adults and regularly used in the daily diet. There are primarily dairy products, baked goods and beverages. This paper considers the possibility of using different parts of walnut milky-wax ripeness in the production of functional curd. The formulation and manufacturing technology of curd product with the addition based on a walnut milky-wax ripeness and honey was described. The results on the organoleptic and physico-chemical parameters of the developed product, and the study of changes of organoleptic characteristics during storage are presented.
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Read the full article
Keywords: walnut; fermented products; dairy products; juglone; functional nutrition.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License