Hygienic Assessment of the Use of Aerated Flour-Based Food Without Yeast as a Promising Product for the Preventive Nutrition

Khatuaev, R. O.; Popov, Valery I.; Клепиков, О. В.; Магомедов, Г. О.

doi:10.18821/0016-9900-2018-97-8-767-771

Cited by 3 publications

(1 citation statement)

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“…-a high amount is found in the main physiologically active compounds. The presence of all protein, fiber, vitamins, and minerals necessary for the human body allows the use of whole flour to solve the problem of providing the population with food products of high nutritional and biological value [12][13][14][15][16]. The world's leading scientists recommended the inclusion of cereals in the national food supply, as well as the promotion of their consumption with all efforts.…”

Section: Introductionmentioning

confidence: 99%

Development of galette technology using pectin concentrate and whole-ground flour from cereals

Zharylkasynova,

Iskakova,

Baiysbayeva

et al. 2024

jour

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The food industry, covering industries that produce goods for consumption by the population, is a central link in ensuring food security. In this regard, high-quality, medically balanced and safe nutrition is of utmost importance. In this regard, the use of pectin substances as natural detoxifiers and whole-ground flour in the production of galets will solve the problem of meeting the needs of the population in safe food products with high nutritional and biological value. The aim of the work was to develop galettes of increased nutritional value using pectin concentrate and whole-ground flour from cereals. The article examines the effect of beetroot pectin concentrate on the quality of galettes made from a mixture of wheat and whole-ground corn, buckwheat flour. The optimal dosage of whole-ground corn flour of 15%, buckweat flour - 20.0% in the production of galets from wheat flour of the first grade, in which the quality of finished products is similar to control samples, is justified and determined. It was found that the nutritional and biological value of the developed galettes is higher than in the control samples, the products obtained meet the safety requirements of TR CU 021/2011.

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Section: Introductionmentioning

confidence: 99%

Development of galette technology using pectin concentrate and whole-ground flour from cereals

Zharylkasynova,

Iskakova,

Baiysbayeva

et al. 2024

jour

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The effect of functional additives on the indicator “water activity” of biscuit semi-finished products

Белокурова

Pankina

Sevastianova

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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Among different segments of the population of the Russian Federation, flour confectionery from biscuit dough is one of the most popular. In order to give them functional properties to increase the biological value, we used pumpkin in this work. Such an additive enriches the finished product with pectins, carotenoids and minerals. The introduction of pumpkin puree also has a positive effect on organoleptic characteristics, but increases the humidity of the finished product. Introduction to the recipe for biscuit pumpkin puree helps to increase the value of the indicator “water activity”. Researching the microbiological quality indicators in the products developed showed that between Aw and microbiological quality indicators such as QMAFAnM and the content of yeast and molds, a straightforward relationship is observed: an increase in the proportion of water in the finished biscuit cake mix leads to increasing in a total number of microorganisms and also increasing the microorganisms of spoilage. In the sample with 20% replacement of wheat flour with pumpkin puree, the value of Aw approaches the value characteristic of products with high humidity (0.9). Therefore, enriched biscuit semi-finished products have a shorter shelf life, it is advisable to produce them at public catering facilities.

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The influence of flour confectionery products based on flour from light-grain rye and processed products of carrots and beets on the behavioral reactions of laboratory rats

Abushayeva,

Sadygova,

Abuova

2023

Agrarnaâ nauka

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Relevance. In modern conditions, due to the increasing popularity of healthy nutrition, more and more attention is being paid to functional foods that can effectively solve the problem of prevention and treatment of various diseases associated with a deficiency of certain substances. In the production of functional food products, natural biologically active substances of plant origin are used, which have an impact not only on health, but also on the behavioral reactions of laboratory animals.Methods. The animals of the control group were kept on a standard diet, consisting of a mixture of cereals in accordance with the recommendations. In the experimental groups, the feed of the main diet was replaced with experimental functional flour confectionery products developed by the authors of the work, and with products sold in retail stores. Behavioral features of laboratory rats were evaluated in the «Open Field». The reliability of the differences was determined by nonparametric statistics (at p < 0.05).Results. The results indicate a positive effect of a diet containing flour confectionery products based on flour from light rye grain with vegetable processing products on the behavioral reactions of laboratory rats. Regular consumption of flour confectionery products based on flour from light-grain rye and processed products of carrot and beet root vegetables in the dining room increases the active-search and reduces the passive-defensive components of the behavior of laboratory animals.

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Hygienic Assessment of the Use of Aerated Flour-Based Food Without Yeast as a Promising Product for the Preventive Nutrition

Cited by 3 publications

References 0 publications

Development of galette technology using pectin concentrate and whole-ground flour from cereals

Development of galette technology using pectin concentrate and whole-ground flour from cereals

The effect of functional additives on the indicator “water activity” of biscuit semi-finished products

The influence of flour confectionery products based on flour from light-grain rye and processed products of carrots and beets on the behavioral reactions of laboratory rats

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