Approbation and biomedical research of "coriander petrozeline"
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Дата
2020
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Alma Mater Publishing House of the University of Bacãu
Анотація
The certain organoleptic and physicochemical properties of “Coriander petrozeline” were specified. Comparative analysis of bakery fat was conducted. It was established the semi-solid fraction of fatty coriander oil - the “Coriander petrozeline” can be defined as a special fat for baking. The expediency of using the “Coriander petrozeline” in the recipes of bakery
products with the complete replacement of usual fatty ingredient - margarine was discovered. The test baked goods were made from the high quality wheat flour to determine the impact of “Coriander petrozeline” on the quality indicators of bakery products. The advantage of “Coriander petrozeline” using lies also in the fact that the technological process of manufacturing products does not change after its inception. The biomedical research of “Coriander petrozeline” was conducted by feeding it to laboratory rats. It was established that the results of biochemical studies of blood serum of white linear rats are within the limits of control healthy parameters of animals. It was proved that “Coriander petrozeline” is a hygienically safe food product and promising ingredient for application in the food industry.
Опис
Ключові слова
biomedical, fatty oil, physicochemical, properties, semi-solid fraction
Бібліографічний опис
Approbation and biomedical research of "coriander petrozeline" / V. S. Kalyna [et al.] // Scientific Study & Research Chemistry & Chemical Engineering, Biotechnology, Food Industry = Studii şi Cercetări Ştiinţifice Chimie şi Inginerie Chimică, Biotehnologii, Industrie Alimentară. – 2020. – No. 21. – P. 155-162.