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December 2019 (published: 17.12.2019)
Number 4(42)
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Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles
Baranenko D.A., Ilina V.S. , Chechetkina A.Yu., Lepeshkin A.I., Nadtochii L.A. , Sokolova О.B.
Keywords: food biotechnology; functional foods; organoleptic characteristics; encapsulation; biologically active substances (BAS); needle of spruce (Picea abies)
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles
Аcomposition of spruce needle and the possibility of using it in the production of meat and dairy products is investigated. As the object of study the needle of European spruce from Leningrad region are used. The studied samples were clean and dried, chopped and sifted needle, as well as encapsulated forms of biologically active substances of European spruce needle. The determination of moisture content, extractives, and tannins were performed according to the procedures of GOST 24027.2-80. The moisture content was found to be 60.6 ± 2.0%; the content of extractives 10.3 ± 0.9%; the content of tannins 1.6 ± 0.1%. The effect of encapsulated biologically active substances from the needle of Norwayspruce on the organoleptic characteristics of food products through a quantitative assessment of productquality indicators was analyzed. These changes in the quality indicator of paste and yogurt with encapsulated biologically active substances of spruce needle have no significant effect on the final coefficient of organoleptic assessment. Thus, the possibility of introducing the encapsulated forms of biologically active substances of European spruce needle into food products in the required concentrationis proved.
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Keywords: food biotechnology; functional foods; organoleptic characteristics; encapsulation; biologically active substances (BAS); needle of spruce (Picea abies)
DOI 10.17586/2310-1164-2019-12-4-78-84
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License