Bulgarian Journal of Agricultural Science
Array ( [session_started] => 1708652070 [LANGUAGE] => EN [LEPTON_SESSION] => 1 )
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OPTIMIZING COMPONENT COMPOSITION OF FUNCTIONAL FOODS WITH BENEFICIAL EFFECTS ON THE CARDIOVASCULAR SYSTEM
B. P. Brushlyanova, N. D. Penov, S. A. Katsharova
Abstract: The raw materials included in the food formulas with beneficial effects on the cardiovascular system were selected based on literary sources. The content of the biologically active substances - functional components in the raw materials - anthocyans, polyphenols and their antioxidant activity were used to draw mathematical models for optimal component composition of the feedstock - blueberries, raspberries, sour cherries. The experiment design was made by using simplex lattice (second degree) for a ternary system. Quantitative blueberries, raspberries, sour cherries and their anthocyans, polyphenolic substances contain and antioxidant activity were involved in a composition. The models were used to obtain functional foods containing the listed biologically active substances and antioxidant activity. After applying the appropriate process technology, they retained its functional properties.
Keywords: anthocyans; antioxidant activity; cardiovascular disease; functional foods; mathematical models; polyphenols
Date published: 2017-10-26
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