Trade, service, food industry Trade, service, food industry Торговля, сервис, индустрия питания / Trade, service, food industry 2782-2214 45751 10.17516/2782-2214-0022 Индустрия питания и гостеприимства Food and hotel industry Индустрия питания и гостеприимства THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS ИСПОЛЬЗОВАНИЕ ВЫЖИМОК ИРГИ В ПРОИЗВОДСТВЕ ОБОГАЩЕННЫХ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ https://orcid.org/0000-0002-3860-7209 Кольман Ольга Яковлевна Kol'man Ol'ga Yakovlevna kolmanolya@mail.ru

кандидат технических наук;

candidate of technical sciences;

 Пушмина Ирина Николаевна Pushmina Irina Nikolaevna root1986@mail.ru

доктор технических наук;

doctor of technical sciences;

 Иванова Галина Валентиновна Ivanova Galina Valentinovna

доктор сельскохозяйственных наук;

doctor of agricultural sciences;

 Сибирский федеральный университет Красноярск Россия Siberian Federal University Krasnoyarsk Russian Federation Сибирский федеральный университет Siberian Federal University Сибирский федеральный университет Красноярск Россия Siberian Federal University Krasnoyarsk Russian Federation 1 3 248 257 09 09 2021 https://tsfi-mag.ru/en/nauka/article/45751/view

Среди населения особой популярностью пользуются различные виды мучных кондитерских изделий, но с точки зрения здорового питания потребление таких продуктов должно быть ограничено, поскольку они имеют ряд недостатков. Прежде всего они обладают высокой энергетической ценностью, которая обусловлена значительным содержанием углеводов и жиров в химическом составе ингредиентов, входящих в рецептуры. Кроме того, в кондитерском производстве используется мука высшего сорта, поэтому в их составе отсутствуют пищевые волокна, способствующие выведению токсических веществ из организма человека и в целом улучшению работы пищеварительной системы. Таким образом исследования, направленные на разработку новых мучных кондитерских изделий, обогащенных пищевыми волокнами, всегда актуальны. Для обогащения при этом могут быть использованы вторичные сырьевые ресурсы, образующиеся в результате переработки ягод – выжимки. В статье рассматриваются вопросы, связанные с безотходной схемой переработки ягод ирги, и рецептуры мучного кондитерского изделия с полуфабрикатом, полученным из выжимок этих ягод. Разработана схема получения полуфабриката «Порошок из выжимок ягод ирги». На основе проведенных исследований выявлено, что данный порошок служит перспективным источником пищевых волокон. Осуществлены контрольные проработки рецептуры кексов с различным содержанием в них порошка из выжимок ягод ирги. Для каждого из них определены органолептические и физико-химические показатели. Все полученные образцы кексов соответствуют требованиям ГОСТ 15052-2014 по органолептическим и физико-химическим показателям, но наилучшими свойствами обладает образец № 6 (16% от общего содержания муки высшего сорта). Разработана также рецептура кекса «Творожный» с порошком из выжимок ирги. Установлена степень удовлетворения потребности в пищевых волокнах и энергии при употреблении данного кекса.

Among the population, various types of flour confectionery are especially popular, but from the point of view of healthy nutrition, the consumption of products included in the group of flour confectionery products should be limited since they have a number of disadvantages: the products have a high energy value, which is primarily due to the significant content of carbohydrates and fats in the chemical composition of the ingredients included in the formulation; flour of the highest grade is used to obtain flour confectionery products, therefore, they do not contain dietary fibers that contribute to the elimination of toxic substances from the human body and, in general, improve the functioning of the digestive system, therefore, research aimed at the development of new flour confectionery products enriched with dietary fiber is relevant. For the design of enriched flour confectionery products, secondary raw materials can be used resulting from the processing of berries - pomace. The article deals with the issues related to the development of a waste-free scheme for the processing of shadberry and the recipe for an enriched flour confectionery with a semi-finished product obtained from the marc of shadberry. A scheme for obtaining a semi-finished product «Powder from pomace of shadberry» has been developed. On the basis of the studies carried out, it was revealed that the powder from the pomace of the shadberry is a promising source of dietary fiber for the body. The control studies of the recipe of muffins with different contents of powder from the pomace of shadberry were carried out. For each sample, organoleptic and physicochemical indicators were determined. All obtained samples of muffins meet the requirements of GOST 15052-2014 in terms of organoleptic and physicochemical indicators, but the best organoleptic indicators are shown by sample No. 6 of a muffin with pomace powder (16% of the total content of premium flour). A recipe has been developed for the «Curd» cake with a powder of squeeze of shadberry. The degree of satisfaction of the need for dietary fiber and energy has been determined when using the «Curd» cake with squeeze of shadberry.

 выжимки ирга кексы пищевые волокна порошок физико-химические показатели органолептические показатели энергетическая ценность суточная потребность обогащенный продукт pomace shadberry muffins dietary fiber powder physical and chemical indicators organoleptic indicators energy value daily requirement fortified product

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