EFFECTS OF THE ADDITION OF CANTHARELLUS CIBARIUS MUSHROOMS ON THE RHEOLOGICAL PROPERTIES OF BUTTERMILK
The purpose of the work is to obtain buttermilk with the addition of mushrooms and to evaluate some quality characteristics of the final product. Edible mushrooms such as Cantharellus cibarius have a multitude of health benefits. They contain a series of nutrients, ensure efficient digestion, th...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2023-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202303&vol=3&aid=5561 |
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| Summary: | The purpose of the work is to obtain buttermilk with the
addition of mushrooms and to evaluate some quality characteristics of the
final product. Edible mushrooms such as Cantharellus cibarius have a
multitude of health benefits. They contain a series of nutrients, ensure
efficient digestion, they are very good for increasing immunity.
In the proposed research, the evolution of a buttermilk product was followed
by the enrichment with mushrooms in different amounts of 10, 15 and 20
grams compared to the normal product. As a section of mushrooms, the
attention was focused on the species Cantharellus cibarius often found in
Romania. The assortments developed in different concentrations were
compared from a physico-chemical point of view in order to note all the
aspects that the mushroom species brings to buttermilk product.
In order to obtain the products, we started from the technology of obtaining
buttermilk products with usual additions, and after the seeding process, before
the product was packaged, the mushrooms were added in powder form, in the
established concentrations.
From the analysis of the obtained results, it appears that the samples showed
a decrease in acidity during the analyzed period, due to the appearance of the
syneresis phenomenon, the product becoming more fluid. Viscosity analysis
shows that the sample with the addition of 20 grams of mushrooms had the
highest weight compared to the control sample with the lowest value. |
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| ISSN: | 1582-540X |