Mulberry fruit as an antioxidant component in muesli

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.

电子衡器技术助麦片创新品牌的发展

食品行业属传统的轻工业,但食品加工过程对电子称重技术的要求很高。而在我国,食品行业又是一个高增长率的行业,由于历史的原因,应用电子称重技术极少。国内衡器行业应该深入食品行业,了解其技术要求,将电子衡器技术有机嵌入到这一传统行业,为食品行业高水平技术改造做出贡献。本文以一个麦片创新品牌的发展为例,介绍了这个结合过程。