The development of functional products characterized by high biological efficiency is an urgent task. The article presents the results of the development of balanced-fatty acid terrins from poultry meat. To increase the biological effectiveness of chopped products, raw materials containing omega-3 and omega-6 polyunsaturated fatty acids (PUFAs) were selected. Based on the analysis of the chemical composition of the raw material kit, the intervals for the Introduction of ingredients containing biologically effective components are calculated. Their optimum amount has been experimentally established. The resulting innovative products are characterized by a balanced composition in terms of content and ratio of omega-3 and omega-6 PUFAs. In addition, the value of the indicator of biological value has increased. Developed poultry terrins can be recommended both for a wide range of consumers, and for use in diet (including low-carb diets), baby food. The developed terrines will expand the range of chopped poultry products of functional orientation.
The disadvantage of confectionary lies in its unbalanced composition and high glycemic index. It has a high energy value because of the high content of refined ingredients such as fat, sugar and flour. However, the physiological value, biological value and biological efficiency are quite low. Excessive consumption of confectionery can lead to metabolic disorders in the organism and many endocrine diseases, such as diabetes mellitus and obesity, as well as atherosclerosis, cardiovascular diseases and others. It is, therefore, necessary to create new products containing carbohydrates with a low glycemic index or to adjust existing recipes in order to reduce refined sugars in them, as well as to improve the nutritional value in general. In this paper, we present the information on the creation of confectionery with a practical orientation. Based on an analytical evaluation of the nutrient composition of sugar cookies and properties of some sugar substitutes of natural origin, we developed a cookie recipe with complete replacement of sugar by a mixture of fructose and stevioside. We carried out an organoleptic evaluation of innovative products containing sugar substitutes in different proportions. Based on blood glucose level measurement, there were calculated the glycemic index and glycemic load of the developed cookies. It was found that the glycemic index was reduced by 26% in comparison with confectionery made according to traditional recipes. There were also noted high organoleptic indices of developed cookies. The obtained result allows recommending it for prevention of development of such diseases like obesity and diabetes mellitus, as well as to include in the diet of different population groups.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.