NUTRITIONAL AND BIOLOGICAL VALUE OF MUSHROOM SNACKS

Abstract

The paper presents the results of research and scientific substantiation of nutritional and biological value of developed new mushroom chips and snacks. Taking into account the high popularity of snacks, the prospects for the use of artificially cultivated mushrooms due to the valuable chemical composition and useful properties, the global volume of their cultivation, such research is appropriate and relevant. To achieve this goal, the task was to investigate experimentally the chemical and amino acid composition, digestion of protein substances of developed chips and snacks based on edible mushrooms. The research was conducted using modern methods. On the basis of experimental researches, the increased consumer and biological value of the developed mushroom products, and also their low caloric content was proved. It was found that mushroom products increased the enzymatic hydrolysis of protein substances compared to fresh mushrooms at both pepsin and trypsin stage of their hydrolytic cleavage, which contributed to their increase digestibility. The conducted research and developed technologies of mushroom chips and snacks can be used both in the food concentrate branch and in other branches of the food industry.

Keywords

• oyster mushrooms
• champignon mushrooms
• mushroom products
• chemical composition
• amino acid composition
• digestion