THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS

Ol&#039;ga Y. Kol&#039;man; Irina Pushmina; Galina Ivanova

doi:10.17516/2782-2214-0022

UDC

664.6

CSCSTI

65.35

Russian Trade and Bibliographic Classification

5582

VAK Russia

05.18.01

THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS

Published in Trade, service, food industry · Pages 248–257 · Rubric: Food and hotel industry

DOI: https://doi.org/10.17516/2782-2214-0022

Received: 09.09.2021 Accepted: 26.10.2021 Published: 26.10.2021

Authors

Ol'ga Y. Kol'man

ORCID

Irina Pushmina

Galina Ivanova

Ol'ga Y. Kol'man

Academic degree: candidate of technical sciences

Siberian Federal University docent · kafedra tehnologii i organizacii obschestvennogo pitaniya · Russian Federation · Krasnoyarsk

ORCID

Irina Pushmina

Academic degree: doctor of technical sciences

Science rang: docent

Siberian Federal University professor · Department of Technology and Organization of Public Catering

Galina Ivanova

Academic degree: doctor of agricultural sciences

Science rang: professor

Siberian Federal University professor · Department of Technology and Organization of Public Catering · Russian Federation · Krasnoyarsk

ABSTRACT

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.

KEYWORDS

pomace, shadberry, muffins, dietary fiber, powder, physical and chemical indicators, organoleptic indicators, energy value, daily requirement, fortified product

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GOST

Kol'man O. Y., Pushmina I. N., Ivanova G. V. THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS // Trade, service, food industry. 2021. no. 3. pp. 248-257. DOI: https://doi.org/10.17516/2782-2214-0022. (Date of access 10.09.2026).

MLA

Ol'ga Y. Kol'man, Pushmina I. N., Ivanova G. V.. "THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS." Trade, service, food industry 1.3 (2021): 248-257. DOI: https://doi.org/10.17516/2782-2214-0022.

APA

Kol'man O. Y., Pushmina I. N., Ivanova G. V. (2021). THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS. Trade, service, food industry, 1(3), 248-257. https://doi.org/10.17516/2782-2214-0022

Chicago

Ol'ga Y. Kol'man, Pushmina I. N., Ivanova G. V.. "THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS." Trade, service, food industry 1, no. 3 (2021): 248-257. https://doi.org/10.17516/2782-2214-0022.

WIKI

{{cite journal | author = Kol'man O. Y., Pushmina I. N., Ivanova G. V. | title = THE USE OF SHADBERRY EXTRACT IN THE PRODUCTION OF ENRICHED FLOUR CONFECTIONERY PRODUCTS | journal = Trade, service, food industry | year = 2021 | volume = 1 | issue = 3 | pages = 248-257 | doi = 10.17516/2782-2214-0022 }}

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