Authors:
Oana Maria Popa, Ovidiu Tiţa*
Volume 28, Issue 4;
Pages: 325-329; 2022
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The aim of the study is to investigate the impact of the introduction of mushrooms into basic food products such as sour dairy products to highlight the importance they bring and the very great benefits for improving the organoleptic characteristics of the products, increasing the intake of nutrients and an important source of vitamin D that helps fixation of calcium and phosphorus in the body.
For the proposed research the attention was focused on developing two sour dairy products enriched with mushrooms from the species Chantarelus cibariu for the first sample and Boletus edulis representing the second sample. The developed assortments together with a blank sample represented by a simple lactic acid assortment were subjected to a series of sensory and physico-chemical analyzes that took place over 14 days to determine the changes that occurres.
The obtained results showed that the addition of mushrooms added to the dairy assortments brings significant modifications both from an organoleptic and physico-chemical point of view. Sensory, the tasters responded positively to the developed assortments, and from the physico-chemical analyzes compared to the blank sample. The results were quite significant, especially in the case of acidity where, according to the graphs were recorded the largest increases.
The results support the idea of using mushrooms to enrich different products that constitute the basis of consumers' nutrition while presenting additional benefits.
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