Tendencies to reduce the energy value of flour confectionery goods | Тенденции в снижении энергетической ценности мучных кондитерских изделий
2020
Garkina P.K. | Gorbacheva O.N.
One of the priority areas for the development of the production of flour confectionery products is the creation of products with reduced energy value, adequate to the needs of various groups of the population in chemical composition, energy and biological value of products. The most popular among the population flour confectionery products include cookies. However, a high content of fat, sugar, and a low or complete absence of dietary fiber and vitamins leads to an imbalance in the diet by nutrients and calories. The analysis of scientific, patent and technical literature indicates the possibility of reducing the energy value of flour confectionery products by replacing energy-intensive nutrients or adding pectin, lignin, microcrystalline fiber, vegetables, fruits, berries, bran, crushed grain, dairy products, non-fat and non-fat oil flour crops and others. Fruits and berries can be promising sources of vitamins, bioflavonoids, macro- and micronutrients and dietary fiber when developing recipes for flour confectionery products. At the same time, the use of local raw materials is important. It has been established that various types of blueberries, cranberries, blueberries, hawthorn, suitable for use in scientific medicine and the food industry, grow in the Penza region. Based on the analysis of information sources, the vector of reducing the energy value of cookies by using the technological potential of hawthorn as a carrier of functional food ingredients, the stocks of which in the Penza region is 3.5 tons, is substantiated.
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