The technology of obtaining a powdered semifinished product from Pleurotus ostreatus is proposed. Assessment of the quality of the semi-finished product was made according to the organoleptic and physico-chemical indicators. Found that the share of nitrogen of soluble substances, including non-protein nitrogen and nitrogen of water-and salt-soluble protein fractions, accounts for 77.06%, and the share of nitrogen of insolu-ble substances -22.94%. Powdered semi-finished product from mushrooms Pleurotus ostreatus are the source of complete protein, which includes 18 amino acids, including 8 essential ones. Digestibility (in vitro) of proteins of the powdered semi-finished product is 1.3 times higher than the digestibility of fresh mushrooms.
Keyword-mushroom, Pleurotus ostreatus, nitrogencontaining substances, powdered semi-finished product, amino acidI.
The paper presents the properties of nanostructured zinc salts and their application for the production of functional food for preventive purposes on the example of marmalade, kefir, ice cream and bakery products. The size of nanostructured zinc sulfate was determined by the NTA method. As it turned out, the size of nanoparticles is 145 nm, and the polydispersity coefficient has a value of 1.34, which indicates its ellipsoid shape. These data allow using the synthesized product for functional purposes.
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English version of the article on pp. 240-245 at URL: https://panor.ru/articles/fortification-of-food-products-with-nanostructured-vitamin-d/65958.html
The paper presents the properties of nanostructured glucosamine sulfate and its application for the production of functional food products that extend life on the example of fermented milk products (yoghurts, kefir, fermented baked milk, sour cream, cottage cheese), marmalade, ice cream and bakery products. Data on the self-organization and size of nanostructured glucosamine sulfate using the NTA method are presented.
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