Transformation of the formula of fitness ginger based on green buckwheat enriched with rapse protein isolate: a systematic review

Abstract

Currently, in the field of food production, the priority direction is the creation of products enriched with biologically active components, macro- and microelements. The use of such products in food significantly affects human health and life expectancy. Increasing the nutritional value of food through the use of unconventional natural raw materials contributes to an increase in the amount of nutrients balanced and distributed among themselves in the composition of the product, which directly affects the human body when consumed. A study was conducted to analyze publications on the nutritional, biological value, functional properties of green buckwheat, as well as rapeseed protein isolate. Green buckwheat has a huge supply of nutrients and can be used for the production of flour confectionery. Replacing wheat flour with green buckwheat flour does not affect the physico-chemical quality indicators of the finished product, but significantly improves organoleptic indicators. The results obtained prove that rapeseed protein isolate can be used to transform food formulations, enriching them with vegetable protein, as a substitute for animal proteins. The emulsifying properties of rapeseed protein are important in food systems such as dressings, mayonnaise or ice cream. Water absorption capacity plays a role in the formation of bakery products and flour confectionery products. Despite all the above-described useful, nutritious and functional properties of green buckwheat and rapeseed protein isolate, in fact, are rarely used as functional ingredients, especially in confectionery production. The results of this study may provide a new approach to the development of new food products.