The Technology and Composition of Functional Food Ingredients Obtained by Sorption of the Polyphenolic Compounds From Cranberry on Coagulated Egg Albumen
نویسندگان
چکیده
The technologies for developing food products people with type 2 diabetes involve enrichment polyphenolic compounds that have hypoglycemic and/or hypolipidemic properties. production of ingredients introduction into such should the techniques concentration natural polyphenols on certain food-grade protein matrices. In this study, a technology was developed functional ingredient, which complex (mostly anthocyans) from cranberries coagulated egg albumen. optimal parameters sorption anthocyans cranberry juice albumen during coagulation latter were determined. contents and profile within resulting ingredient assessed. total (recalculated to equivalents cyanidin-3-glucoside) determined by pH-differential spectrophotometry; individual highperformance liquid chromatography. Sensory evaluation (through taste panel test) evidenced possibility including product in foodstuffs. can be used design subsequent anti-diabetic products.
 Keywords: albumen, juice, anthocyans,
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ژورنال
عنوان ژورنال: KnE Life Sciences
سال: 2022
ISSN: ['2413-0877']
DOI: https://doi.org/10.18502/kls.v7i1.10111