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Home >Food Processing: Techniques and Technology > Archive > Volume 33, Issue 2, 2014 > EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

EVALUATION OF THE USE OF PLANT ADAPTOGEN AS A FUNCTIONAL INGREDIENT FOR CREATING BREAD OF THERAPEUTIC AND PROPHYLACTIC PURPOSE

Smertina E. S. a
,
Fedyanina L. N. b
,
Zinatyllina Christina. F. c
,
Lyakh V. A. b
Affiliation
a RUSHYDRO VPO far Eastern Federal University, School of Economics and management
b RUSHYDRO VPO far Eastern Federal University, School of Biomedicine
c Far East federal university
Copyright ©Smertina et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
The article deals with the possibility of using Eleutherococcus senticosus as a functional ingredient for the production of a new kind of bakery product of therapeutic-and-preventive action, in particular with adaptogenic effect. The influence of Eleutherococcus senticosus on the quality of raw materials and finished products (rheological properties of the test, organoleptic and physical - chemical indices of the bread) has been determined. The animal model proved the effectiveness of the new kind of bakery product.
Keywords
Bakery products, Eleutherococcus senticosus, adaptogens, quality, functional properties, animal-based studies
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