The aim of the study was to develop the technology of muesli via analyzing the addition of white mulberry fruit. The first step involved the selection of ingredients from bioactive compounds. Next, the technology of p...The aim of the study was to develop the technology of muesli via analyzing the addition of white mulberry fruit. The first step involved the selection of ingredients from bioactive compounds. Next, the technology of production was developed. Then, the antioxidant activity of new muesli with potentially pro-health model systems was estimated. Muesli was characterized in terms of its basic nutritional value, and antioxidant potential. The ability to inactivate DPPH and ABTS radicals was estimated. In addition, the amount of fat in muesli was calculated. As part of this calculation, fatty acid composition and content of primary and secondary oxidation products were ascertained. The last stage of the project included sensory analysis of the resultant products. Our studies showed that the new product-muesli had high nutritional value, high antioxidant potential and a positive fatty acid composition. And sensory analysis showed that the product was attractive.展开更多
文摘The aim of the study was to develop the technology of muesli via analyzing the addition of white mulberry fruit. The first step involved the selection of ingredients from bioactive compounds. Next, the technology of production was developed. Then, the antioxidant activity of new muesli with potentially pro-health model systems was estimated. Muesli was characterized in terms of its basic nutritional value, and antioxidant potential. The ability to inactivate DPPH and ABTS radicals was estimated. In addition, the amount of fat in muesli was calculated. As part of this calculation, fatty acid composition and content of primary and secondary oxidation products were ascertained. The last stage of the project included sensory analysis of the resultant products. Our studies showed that the new product-muesli had high nutritional value, high antioxidant potential and a positive fatty acid composition. And sensory analysis showed that the product was attractive.
