Bread with sesame seeds for gerodietetic nutrition

Authors

  • Botagoz Kulushtayeva Shakarim State University of Semey, Semey, Kazakhstan Author
  • Eleonora Okuskhanova Shakarim State University of Semey, Semey, Kazakhstan Author
  • Maksim Rebezov V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russian Federation Author
  • Nina Burakovskaya Omsk State Technical University, Omsk, Russia Author
  • Nadezhda Kenijz Kuban State Agrarian University, Krasnodar, Russia. Author
  • Natalya Fedoseeva Russian State Agrarian Correspondence University, Balashikha, Russia Author
  • Irina Artemeva Russian State Agrarian Correspondence University, Balashikha, Russia Author
  • Olga Saranova Russian State Agrarian Correspondence University, Balashikha, Russia Author
  • Olga Pershina Russian State Agrarian Correspondence University, Balashikha, Russia Author

DOI:

https://doi.org/10.61841/chj60640

Keywords:

sesame seed, bread porosity, bread crumb, gerodietetic nutrition, whey, food value

Abstract

This article substantiates and experimentally confirms the composition of the recipe of bakery products for heroic nutrition based on the use of sesame flour and natural milk whey, allowing to obtain a bread with high consumer properties. By chemical composition the developed product contains 60.1 g of protein and carbohydrates, 5.0 g of fat and 1.7 g of ash. The protein part is represented by all essential amino acids, the content of which is higher than in the control sample. Vitamin composition is dominated by vitamin PP (4.42 mg/kg), folic acid (25.36 mg/kg) and riboflavin (3.14 mg/kg). The content of mineral substances in the developed bread exceeds the content of mineral substances in the control sample. The production of bread according to a recipe with the addition of sesame flour and natural milk whey allows to obtain bread with high nutritional and biological value.

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References

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Published

30.09.2020

Issue

Vol. 24 No. 7 (2020): 24 (7) 2020

Section

Articles

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How to Cite

Kulushtayeva, B., Okuskhanova, E., Rebezov, M., Burakovskaya, N., Kenijz, N., Fedoseeva, N., Artemeva, I., Saranova, O., & Pershina, O. (2020). Bread with sesame seeds for gerodietetic nutrition. International Journal of Psychosocial Rehabilitation, 24(7), 1661-1665. https://doi.org/10.61841/chj60640