Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

Abstract

The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.