Open AccessThe mechanoenzymatic method for enhancing the biological value of condensed cream soups
Author(s) -
Elena Bychkova,
Вероника Дмитриевна Погорова,
Дарья Владиславна Госман,
Karina Dome
Publication year - 2021
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/1019/1/012041
Subject(s) - biological value , raw material , food science , hydrolysis , chemistry , value (mathematics) , enzymatic hydrolysis , product (mathematics) , pulp and paper industry , mathematics , biochemistry , organic chemistry , engineering , statistics , geometry
Condensed creamy pea soups of high biological value have been developed. A stage comprising enzymatic hydrolysis in combination with mechanochemical treatment of raw material was proposed as a method to increase the content of free amino acid and short peptides in the finished product. Evaluation of physicochemical quality parameters demonstrated that the samples had high nutritional and biological value.