Nutritional and biological value of bakery products with the addition of vegetable powders and milk whey
DOI:
https://doi.org/10.61841/c5h7q857Keywords:
beet, cranberry, milk whey, oat flakes, bread roll.Abstract
Bakery products are part of the daily diet of people and can be considered as a perspective basis for the design of functional food products. To enrich bakery products, Narine milk whey, egg-shell powder and IR-dried beet and cranberry powders were used as functional additives. A total of 6 samples with different combinations of additives were tested. It was shown that introduction of "Narine" whey, beet and cranberry powders, egg-shell powder not only improves organoleptic characteristics of products, but also gives them functional properties in terms of protein and calcium content in comparison with traditional technology. Thus, the addition of 3% egg shells increases the calcium content to 52.5 mg/100g. The method of mathematical modelling by the decision of problems of linear programming shows optimality of the chosen formulas.
Downloads
References
[1] Kulushtayeva, B., Nurymkhan, G., Smolnikova, F., Okuskhanova, E., Kozubayeva, L., Abilova, M., Khayrullin, M., Kisimov, B. Technology of production, nutritional value and food safety of gluten free bread (2019) International Journal of Recent Technology and Engineering, 7 (6), pp. 1338-1344.
[2] Kakimov A., Kakimova Z., Mirasheva G., Bepeyeva A., Toleubekova S., Jumazhanova M., Zhumadilova G., Yessimbekov Z. 2017. Amino acid composition of sour-milk drink with encapsulated probiotics. Annual Research and Review in Biology. 18(1): ARRB-36079.
[3] Smolnikova, F., Tokhtarov, Z., Kenijz, N., Nelyubina, E., Grigoryants, I., Bobkova, E., Orlovtseva, O., Konobeeva, A., Nikolaeva, N. Technological process of germination of wheat grain under the water tincture of aloe and its physical-chemical properties (2019) International Journal of Innovative Technology and Exploring Engineering, 9 (1), pp. 184-187.
[4] Khan, M.R., Wahab, S., Qazi, I.M., Ayub, M., Muhammad, A., Uddin, Z., Faiq, M., Tareen, A.K., Fahad, S., Noor, M. Effect of calcium fortification on whole wheat flour based leavened and unleavened breads by utilizing food industrial wastes (2017) Asian Journal of Chemistry, 29 (2), pp. 423-430.
[5] Schaafsma, A., Pakan, I., Hofstede, G.J.H., Muskiet, F.A.J., Van Der Veer, E., De Vries, P.J.F. Mineral, amino acid, and hormonal composition of chicken eggshell powder and the evaluation of its use in human nutrition (2000) Poultry Science, 79 (12), pp. 1833-1838.
[6] Kolman, OY, Ivanova, GV Nikulina, E. O. (2012). Influence of Berry Powder on the Baking Properties of Wheat Flour. Izvestia vuzov. Applied chemistry and biotechnology, (2 (3)).
[7] Lyutikova, MN, Botirov, EH (2015). Chemical Composition and Practical Application of Cowberry and Cranberry Berries. Chemistry of Plant Raw Materials, (2).
[8] Koryachkina, S.Ya., Ladnova, O.L., Godunov, O.A., Kholodova, E.N., Lazareva, T.N.
[9] The study of physiological effect of fruit and vegetable powders in animal experiment
[10] (2016) Voprosy Pitaniia, 85 (6), pp. 48-56.
[11] Kokaeva, MG, Payuchek, VG, Tedtov, IE (2018). Study of chemical composition and microbiological properties of freeze drying beet powder. In Theoretical and Practical Aspects of Development of Scientific Thought in the Modern World (pp. 68-70).
[12] National Standard GOST 5669-96. Bakery products. Method for determination of porosity.
[13] Skuratovskaya OD (2001) Control of product quality by physico-chemical methods. Flour confectionery products. Moscow: DeLi print.
[14] Yeliseeva SI (1987) Quality control of raw materials, semi-finished and finished products at bakeries, Moscow: Agropromizdat.
[15] Muratova, E.I., Tolstoy, S.G., Dvoretsky, S.I., Zyuzin, O.V., Leonov, D.V., Shunyaeva, O.B., Podolsky,
V.E. Automated design of multi-component food products. Tambov, 2011. 80 p.
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution 4.0 International License.
You are free to:
- Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
- Adapt — remix, transform, and build upon the material for any purpose, even commercially.
- The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
- Attribution — You must give appropriate credit , provide a link to the license, and indicate if changes were made . You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation .
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
