Utilizarea extractului de păducel pentru fabricarea cremei de brânză funcționale

Abstract

Cream cheese samples with 1.1 % hydroalcoholic extract and 2.2 % liposoluble extract of hawthorn fruits were obtained. The content of biologically active substances in hydroalcoholic and liposoluble extracts preserves the active principles of the fruit from which they were prepared. Both hydroalcoholic and liposoluble hawthorn extracts have improved the sensory characteristics of cream cheese, contributed to maintaining the titration value of pH / acidity during the retention period, acting as a natural product preservative; have reduced the total number of germs due to the bioactive compounds with antimicrobial effect present in the extracts. The percentage of inhibition of free radicals (DPPH) in the cream cheese with hydroalcoholic extract is 6.8 times higher than in the control sample. Thus, cream cheese with extracts of hawthorn fruits has excellent qualities and shows increased biological value.