Obtaining encapsulated powder from rowanberry for use in a food industry

Abstract

Modern technologies of functional products show stable tendency of using plant raw materials in natural and processed forms. In Siberian region of the Russian Federation the typical plant is rowanberry (Sorbus aucuparia L.). The paper describes the development of encapsulated extract of rowanberry powder of infrared (IR) drying obtained from rowanberry trees grown in the city of Novosibirsk and Altai region. Two encapsulation technologies based on spray and freeze drying accordingly were carried out and compared with each other. The ratio of the encapsulating matrix (konjac and guar gums) and rowanberry powder of IR-drying was established experimentally. In the powder samples, the contents of antioxidants, flavonoids, vitamin C and b-carotene were determined. The formulations of cottage cheese dessert using encapsulated functional ingredient were developed and their functionality was established. The encapsulation technology allows one to mask native bitterness of rowanberry and thus improve the taste of culinary production. The obtained dessert samples have high sensory characteristics, and their nutritional value and biologically active substances content don’t decrease.