INFLUENCE OF FORTIFICATION OF DAIRY PRODUCTS BY PLEUROTUS OSTREATUS BETA-GLUCANS ON PRODUCT CHARACTERISTICS
Dairy products are often used as a base for functional food products. Preparations obtained from Pleurotus ostreatus possess antitumor, immunomodulating, anti-inflammatory, antioxidant, antibiotic, radioprotective and hypoglycemic actions. A special attention should be paid to beta-glucans, which ar...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2019-10-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201903&vol=3&aid=4933 |
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| Summary: | Dairy products are often used as a base for functional food products. Preparations obtained from Pleurotus ostreatus possess antitumor, immunomodulating, anti-inflammatory, antioxidant, antibiotic, radioprotective and hypoglycemic actions. A special attention should be paid to beta-glucans, which are demonstrating significant biological activities. The aim of our research was to study the influence of fortification of dairy products with Pleurotus ostreatus beta-glucans on product characteristics. Preparations of beta-glucans obtained from submerged cultured P. ostreatus biomass were the object of our study. Three different preparations were obtained using different extraction protocols. Preparations were added to the milk in different concentrations just before its inoculation with different starter cultures to obtain various dairy products fortified with beta-glucans. An influence of the addition of different doses of mushroom preparations on the characteristics of produced dairy products was studied. It was found, that fortification with beta-glucan containing preparations, which is adding new functional properties to final dairy products, has no negative effect on the organoleptically properties of the products. It can also shorten the fermentation period and increase the product viscosity. Obtained results are demonstrating the possibility and motivation of the fortification of dairy products with mushroom beta-glucans to develop of new prospective functional products. |
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| ISSN: | 1582-540X 1582-540X |