Krasnoyarsk, Russian Federation
Krasnoyarsk, Russian Federation
UDK 664.6 Хлебопекарное производство (хлебопечение). Хлебобулочные и мучные кондитерские изделия
GRNTI 65.35 Кондитерская промышленность
TBK 5582 Пищевые производства
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.
pomace, shadberry, muffins, dietary fiber, powder, physical and chemical indicators, organoleptic indicators, energy value, daily requirement, fortified product
1. Skurikhin, I. M., Tutelyan, V. A. (2012). Chemical composition of Russian food products. Moscow: DeLi print, 236.
2. Kolman, O. Ja., Ivanova, G. V. (2016). Development of technology for obtaining functional products using secondary raw materials of plant origin. Krasnoyarsk: Sib.feder. Un-t, 168.
3. Kähkönen, M. P., Hopia, A. I., Heinonen, M. (2001). Berry phenolics and their antioxidant activity. J Agric Food Chem, 49, 4076-4082.
4. Mann, J. I., Cummings, J. H. (2009). Possible implications for health of the different definitions of dietary fibre. Nutrition, metabolism and cardiovascular diseases, 19, 226-229
5. Cencic, A., Chingwaru, W. (2010). The Role of Functional Foods, Nutraceuticals, and Food Supplements in Intestinal Health. Nutrients, 2, 611-625.
6. Kasbia, G. S. (2005). Functional foods and nutraceuticals in the management of obesity. Nutr Food Sci, 35, 344-351.
7. Siro, I., Kapolna, E., Kapolna, B., Lugasi, A. (2008). Functional food. Product development, marketing and consumer acceptance - A review. Appetite, 51, 456-467.
8. Bellisle, F., Diplock, A. T., Hornstra, G. (1998). Functional Food Science in Europe. British J. Nutrition, 80, 187-193.
9. Roberfroid, M. B. (2002). Globalview on functional foods: European perspectives. British J. Nutrition, 88, 133-138.
10. Allen, L, Davis, C. A., Dary, O., Hurrell, R. (2006) Guidelines on food fortification with micronutrients. World Health Organization and Food and Agriculture Organization of the United Nations, 341.
11. Dimitrios, B. (2006). Sources of natural phenolic antioxidants. Trends in Food Science & Technology, 17(9), 505-512.
12. Sidhu, J. S., Kabir, Y., Huffman, F. G. (2007). Functional foods from cereal grains. International Journal of Food Properties, 10 (2), 231-244.
13. Hollman, P. H., Katan, M. B. (1999) Dietary flavonoids: intake, health effects and bioavailability. Food and chemical, 37 (9-10), 937-942.
14. Bader, Ul. Ain H., Saeed, F., Ahmad, N., Imran, A., Niaz, B., et al. (2018). Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. International Journal of Food Properties, 21(1), 1463-1480
15. Punder, K. D., Pruimboom. L. (2013). The dietary intake of wheat and other cereal grains and their role in inflammation. Nutrition, 5(3), 771-787.
16. Curti, E., Carini, E., Bonacini, G., Tribuzio, G., Vittadini, E (2013). Effect of the addition of bran fractions on bread properties. J Cereal Sci, 57, 325-332.
17. Galanakis, C. M. (2013). Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges. Food and Bioproducts Processing, 91(4), 575-579.
18. Ayala-Zavala, J. F, Vega-Vega, V., Rosas-Domínguez, C., Palafox, C. H., Villa, R. J. A., et al. (2011). Agro-industrial potential of exotic fruit byproducts as a source of food additives. Food Research International, 44 (7), 1866-1874.
19. Đilas, S., Čanadanović-Brunet, J., Ćetković, G. (2009). By-products of fruits processing as a source of phytochemicals. Chemical industry and chemical engineering quarterly, 15(4), 191-202.
20. Oreopoulou, V., Tzia, C. (2007). Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants. Utilization of By-Products and Treatment of Waste in the Food Industry, 209-232.
21. Ermakov, B. S. (1992). Shadberry. Gardening and viticulture, 2, 23-24.
22. Streltsina, S. A., Burmistrov, L. A. (2006). Biochemical composition of Amelanchier alnifolia Nutt. in conditions the north-west of the Russian Federation. Agrarian Russia, 6, 63-67.
23. Goesaert, H., Brijs, K., Veraverbeke, W. S., Courtin CM, Gebruers K, et al. (2005). Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Sci Technol, 16(1), 12-30.
24. Keran, H., Salkić, M., Odobašić, A., Jašić, M., Ahmetović, N., et al. (2009). The importance of determination of some physical-chemical properties of wheat and flour. Agriculturae Conspectus Scientificus, 74(3), 197-200.
25. Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C, et al. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterization, technological functionality and commercial applications: A Review. Food Chem, 124, 411-421.
