Characterization of high protein raw truffles

Valentina Murgoi, Georgiana – Felicia Bustan, Mario Daniel Rusu, Adrian Riviş, Daniela Stoin, Ariana-Bianca Velciov

Volume 26, Issue 3;
Pages: 247-250; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The aim of this study was to prepare and analyze the physico-chemical and nutritional properties of some functional products with high nutritional value and rich in protein, namely raw protein truffles. These truffles contain only natural ingredients (dates, hemp seeds, chia seeds, cocoa butter, carob powder), thermally or chemically unprocessed. They are naturally sweet, because of dates, are rich in vitamins, minerals, antioxidants, fibers, proteins, essential fatty acids. They do not contain colours, preservatives, emulsifiers, stabilisers, thickeners, and sweeteners. All these qualities make truffles a superfood. Analyzes were performed on each ingredient and implicit on the finished product in order to find out the nutritional value of a functional product made from super ingredients and to show how this product can improve the performance and quality of the consumers life
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2023 Journal of Agroalimentary Processes and Technologies