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- Title
ПРОУЧВАНЕ ВЪРХУ ВЪЗМОЖНОСТИТЕ ЗА ПРИЛОЖЕНИЕ НА МИКРОЗЕЛЕНИ РАСТЕНИЯ В КУЛИНАРНАТА ТЕХНОЛОГИЯ
- Authors
Фидан, Хафизе; Станков, Станко
- Abstract
The development of modern cuisine worldwide is associated with the utilization of a number of plant species. The interest in traditional plant materials with proven biologically active composition leads to the search for opportunities to enrich the nutritional and biologically active components of foods with the help of phytonutrients. Such sources of culinary practice are cereal germs, cereals, and legumes. In the next vegetative stage of their development, known as the formation of microgreen plants, they represent a growing market segment in the HoReCa sector in many countries around the world. The valuable nutrients they contain with functional potential make them one of the first places in the super foods. The composition of microgreen plants, baby vegetables, and edible flowers contains phytochemicals that determine the intensity of their aromatic and functional properties. Their inclusion in the composition of culinary products in the form of toppings or as part of their design leads to an improvement in the nutritional composition and a significant increase in their consumer evaluation. The advantages of their cultivation are reduced to the smaller areas for their cultivation, quality control is easy and hydroponic systems can be used. Today, the science of food production and processing has undergone a number of transformations related to the way it is grown, processed and marketed. Microgreen plants are part of the circular system for the use of natural and production resources, as most of them are grown using hydroponic systems that provide nutrients that are optimal for their development. The studies carried out and the evaluation of their composition proves the higher values of nutrients and biologically active substances, which places them after the priority areas of cultivation and use in the food industry. The combination of fresh microgreen plants with other foods contributes to the formation of aromas, flavors, and textures that enhance the quality of the finished products. This review aims to evaluate the potential for improving the bioactive composition of culinary products through the use of microgreens, baby vegetables, and edible flowers.
- Publication
Knowledge: International Journal, 2019, Vol 35, Issue 3, p949
- ISSN
2545-4439
- Publication type
Article