Practical recommendations on use of flour-based products in food industry obtained by ”ROSE LINE”

Vegetal powder from dried fruit of rosehip, sea buckthorn, chokeberry and hawthorn as source of biologically active compounds polyphenols, carotenoids, vitamins, mineral substances etc.) produced by LLC ”ROSE LINE” can be used in formation of numerous new food products having mulpiple useful characteristics for health of the consumer. This powder has multifunctional qualities and can be used as natural antioxidant, coloring agent, antimicrobing and textural agents.

In the framework of the project on technology transfer 19.80015.5007.232T “Implementation of technology on advance processing of rosehip fruit and other dried fruit to obtain powder of high biological value with the purpose of its use in food industry”, by the Technical University of Moldova in collaboration with LLC ”ROSE LINE” there were worked out technologies of production for food products with addition of the vegetal powder and extracts from fruit of rosehip, sea buckthorn, chokeberry and hawthorn.

Below there are shown variants of application of the powder and the extracts of the powder from dried fruit of rosehip, sea buckthorn, chokeberry and hawthorn, as well as the results of the use in formation of definite types of food products: flour-based food.

Food product Vegetal ingredient Application results
Wheat flour bread
Powder from dried fruit (rosehip, sea buckthorn, hawthorn). Improvement of gluten quality; increase of microbiologial safety through decrease of intensity of potato desease infection; period of validity prolongation; bakery products line diversification.
Noodle products
Powder from dried fruit (rosehip, chokeberry). Increase of food-value through dietary fibres; substitution of artificial coloring agents; increase of structural – mechanical characteristics; noodle products range diversification.
Powder from dried fruit (rosehip, hokeberry, sea buckthorn, hawthorn). Increase of food-value through dietary fibres; decrease of energy content, improvement of structural-mechanical characteristics; flour-based product line diversification.

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