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PROCESSING EDIBLE MUSHROOMS IN ORDER TO GET SEMI FINISHED PRODUCTS CONTAINING PROTEIN

Автор: sveta on . Posted in 2014-2

UDC 613.26:635.8
 
SIMAKHINA Galyna,
Doctor of Technical Sciences, Professor of National University of Food Technology
 
GOYKO Iryna,
Candidate of Technical Sciences, Associate Professor of National University of Food Technology
 
STETSENKO Natalia,
Candidate of Chemical Sciences, Associate Professor of National University of Food Technology
 
PROCESSING EDIBLE MUSHROOMS IN ORDER TO GET SEMI FINISHED PRODUCTS CONTAINING PROTEIN
 
Background. Currently the problem of protein deficit remains unsolved; moreover, we can observe the tendency of its deepening. This is why Ukrainian and foreign scientists are now paying big attention to the searches of new sources of proteins and amino acids among the plants.
State of the immune system largely depends on the adequacy of protein in the diet. Deficiency of protein in the world is estimated at 15 million tons. The search for its new sources, including non-traditional, is relevant. One solution to this problem is the use of cultivated mushrooms that contain more than 35 % protein (dry matter), all essential amino acids, unsaturated fatty acids, vitamins, macro and micronutrients.
Material and Methods. Publication of domestic and foreign authors, patents and results of their experimental research on developing effective ways of processing cultivated mushrooms in powder semi finished products are materials for the study.
Results. The diversity of presented results obtained in researches over the given trend evidences their relevance, expedience and great prospects of creating the new technologies of production of proteinaceous semi finished products from cultivated mushrooms.
Conclusion. The efficiency of such technologies would be estimated in obtaining the high-quality mushroom products with increased content of biologically active substances, the significant enzyme activity, and the absolute safety for consumers.
 
Keywords: mushrooms, semi finished products, protein deficit, drying, biological value. 

 PROCESSING EDIBLE MUSHROOMS IN ORDER TO GET SEMI FINISHED PRODUCTS CONTAINING PROTEIN