Preview

Proceedings of the Voronezh State University of Engineering Technologies

Advanced search

Rationale for the use of pumpkin and carrot powders in the production of functional biscuits

https://doi.org/10.20914/2310-1202-2017-4-152-156

Abstract

Among the measures directed to restriction of negative consequences of the raised radiation background and also other adverse factors of the external environment and production for health of the population, the exclusive role belongs to a balanced diet and use of protective properties of food. Among protective factors of food the increasing part is assigned to ?-carotene, which has ability to inactivate free radicals and has the expressed immunomodulatory effect. A perspective source not only ?-carotene, but also pectin, celluloses can serve fine powders of carrots and pumpkin. The compounding of Solar ship's biscuits with addition of 7% to the mass of flour of composition of powders of pumpkin and carrots is developed. Content of pectinaceous substances in biscuits “Solnechnie” is twice more in comparison with a control sample (ship's biscuits simple of wheat flour of the first grade), the content of calcium is 11% higher, magnesium, sodium, phosphorus and potassium – for 40, 39, 10 and 13,6% in comparison respectively. Content of cellulose has increased for 75%, and the content of ?-carotene is more than 30% of daily requirement of a human body that allows to carry biscuits “Solnechnie” to functional products.

About the Author

V. G. Gustinovich
Voronezh state university of engineering technologies
Russian Federation
applicant, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia


References

1. Koryachkina S. Ya., Matveeva Т. V. Technology of flour confectionery [Tekhnologiya muchnykh I konditerskikh izdelii] Saint-Petersburg, Trinity Bridge, 2011. 408 p. (in Russian)

2. Koryachkina S. Ya., Labutina N.V., Berezina NA, Khmeleva E.V. Quality control of raw materials, semi-finished products and bakery products [Kontrol’ kachestva syr’ya, polufabrikatov I khlebobulochnykh izdelii] Moscow, DeLi Plus, 2012. 496 p. (in Russian)

3. Zharkova I.M., Malyutina T.N. The safety of food raw materials and food products. Sovremennye problem nauki I obrazovaniya [Contemporary problems of science and education] 2009. no. 1. pp. 28–29. (in Russian)

4. Istv?n S.,, Emese K., Be?ta K.,, Andrea L. Functional food. Product development, marketing and consumer acceptance. Appetite. 2008. vol. 51. pp. 456–467.

5. Koryachkina S. Ya., Matveeva T.V. Funktsional’nye pishchevye produkty [Functional food ingredients and additives for bakery and confectionery products] Saint-Petersburg, GIORD, 2013. 528 р. (in Russian)

6. Koryachkina S. Ya., Matveeva Т. V. Muchnye konditerskie izdeliya [Flour confectionery products for functional purposes. Scientific bases, technology, recipes] Saint-Petersburg, GIORD, 2016. 360 p. (in Russian.)

7. Marcel B. R. Concepts and strategy of functional food science: the European perspective. The American Journal of clinical nutrition. 2000. vol. 71. no. 6. pp. 1660–1664.


Review

For citations:


Gustinovich V.G. Rationale for the use of pumpkin and carrot powders in the production of functional biscuits. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(4):152-156. (In Russ.) https://doi.org/10.20914/2310-1202-2017-4-152-156

Views: 660


Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.


ISSN 2226-910X (Print)
ISSN 2310-1202 (Online)