Scholarly record
EVALUATION OF THE PROPERTIES OF YOGURT ENRICHED WITH CRUDE POLYSACCHARIDES OBTAINED FROM DIFFERENT MUSHROOMS
Abstract
With the development of food production technologies, the consumers attention has turned to products with specific nutritional and health-promoting properties. For this necessity, today's manufacturers have turned their attention to fortified foods, and a raw material that is found in great diversity and that can be used to enrich food is represented by mushrooms. The purpose of this study consists in determining how the addition of different concentrations of crued polysaccharides extracted from mushrooms and added to milk to obtain new varieties of yogurts can influence its quality. The two mushroom species from which polysaccharides have been extracted are Champignon and Reishi. The obtained analysis showed that the crued polysaccharides extracted from mushrooms consist in carbohydrates (~6% - Champignon mushrooms; ~30% - Reishi mushrooms), proteins (~6.2% - Champignon mushrooms; ~12.6% - Reishi mushrooms) and in a smaller amount in phenolic compounds (~ 0.5% - Champignon mushrooms; ~8% - Reishi mushrooms). To obtain the fortified yogurts, the polysaccharides were added to cow's milk at different concentrations of 0.3% and 0.5% from each species of mushroom. A control sample represented by plain milk that does not contain polysaccharides was also developed. All samples were fermented using commercially available starter cultures. Following the determinations, it was found that the addition of polysaccharides led to a decrease in pH in the case of both types of samples with the addition of polysaccharides from mushrooms, compared to the control sample. The largest decreases in pH were recorded for concentrations of 0.5% added polysaccharides. In the case of syneresis, significant increases were recorded for the samples enriched with polysaccharides, especially for the samples to which concentrations of 0.5% polysaccharides were added (38.02g for the sample with Reishi polysaccharides and 42.22g for the sample with Champignon polysaccharides). The results on the antioxidant activity following the determinations performed recorded the lowest values for the control sample (355?M). The results showed that crude polysaccharides extracted from the two species of mushrooms added to milk before fermentation can improve its properties, but can also affect them, if the concentrations are not exceeded and are not kept under observation.
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