OBTAINING OF A MILK DRINK WITH MUSHROOMS AND BIOACTIVE COMPOUNDS

Abstract

Fermented dairy products are a rich source of nutrients.Buttermilk is part of fermented dairy products and is highly valued byconsumers due to its sensory and nutritional qualities. The study aims tocapitalize on buttermilk by adding mushroom powder and volatile oil of dilland caraway encapsulated in sodium alginate. The research was performedover for 20 days using sensory and physicochemical analysis methods. Thesamples analyzed were plain buttermilk, buttermilk with encapsulated dillvolatile oil, buttermilk with encapsulated caraway volatile oil, buttermilkwith added mushroom powder, buttermilk with added mushroom powderand encapsulated dill volatile oil and buttermilk with the addition ofmushroom powder and encapsulated caraway volatile oil. The results of thephysicochemical analyzes were statistically processed using the Minitabprogram. The addition of mushroom powder in buttermilk has positivelyinfluenced its sensory characteristics, and the results obtained fromphysicochemical analyzes were superior to plain buttermilk. The addition ofvolatile oil of dill and caraway has positively influenced both the sensory andphysical-chemical characteristics of buttermilk