NUTRITIONAL AND BIOLOGICAL VALUE OF MUSHROOM SNACKS

Inna BOBEL, Greta ADAMCZYK, Nataliia FALENDYSH

Abstract

The paper presents the results of research and scientific substantiation of nutritional and biological value of developed new mushroom chips and snacks. Taking into account the high popularity of snacks, the prospects for the use of artificially cultivated mushrooms due to the valuable chemical composition and useful properties, the global volume of their cultivation, such research is appropriate and relevant. To  achieve  this  goal,  the  task  was  to  investigate  experimentally  the  chemical  and  amino  acid composition,  digestion  of  protein  substances  of  developed  chips  and  snacks  based  on  edible mushrooms. The research was conducted using modern methods. On  the  basis  of  experimental  researches,  the  increased  consumer  and  biological  value  of  the developed  mushroom  products,  and  also  their  low  caloric  content  was  proved.  It  was  found  that mushroom  products  increased  the  enzymatic  hydrolysis  of  protein  substances  compared  to  fresh mushrooms at both pepsin and trypsin stage of their hydrolytic cleavage, which contributed to their increase  digestibility.  The conducted research and developed technologies of mushroom chips and snacks can be used both in the food concentrate branch and in other branches of the food industry. 

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