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Malotechnology possibilities in the production of functional foods , especially with anti-stress effect.
PROCHÁZKOVÁ, Helena
The work deals with the issue of functional foods, especially in relation to a healthier lifestyle and prevent stress. Furthermore, it is discussed the concept and meaning of the malotechnologie and focusing on antistresory from nutriceutics. It was developed a utility model "Production apple puree with the cereal ß-glucans, fortified of extract Leuzea Safflower." They were designed processes and production methods for the product. The resulting product can be classified into functional foods and categorize for a special diet. It was proposed method, which is relatively cheap and easy to implement, but it had to follow a few rules and take into account the rapid enzymatic degradation ß-glucans. Furthermore, it was need to take into account the cost of raw materials, as the price of imported ß-glucan, because price was very high and oats and barley were grown at least in the Czech Republic. They were required cereal ß-glucans, which were extracted by Leuzea Safflower extract and they were added to the apple puree. At the end, final product was conserved in conventional manner sterilization.
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