Production of high-protein biscuits for people with increased physical activity
https://doi.org/10.20914/2310-1202-2020-4-95-101
Abstract
People whose professional activity is associated with high energy consumption have a completely different lifestyle, unusual for the average person engaged in mental activity. They are directly related to one thing in common - high levels of physical activity. This leads to a large expenditure of the body's own energy and the breakdown of muscle tissue. To maintain the optimal state of a person during a period of intense activity, it is necessary to replenish energy costs in order to avoid the development of an extreme state, which is characterized by a severe state of the body, which develops under the influence of extreme emergency factors of the external and internal environments and is characterized by significant disorders of the body's vital functions. The article discusses issues related to rations for people with increased physical activity in extreme situations. Despite the fact that on the food market for people with increased physical activity there is a wide range of various snacks that are part of pocket and dry rations, one of the important tasks is to develop a modern food product that provides an increase in nutritional value. The existing rations are of insufficient nutritional value. The solution to this problem is possible through new technologies. The most promising are finely ground mixtures of various vegetables and fruits in combination with grain products. The creation of a new product in the form of a mixture for biscuits will expand the range of functional products and increase the profit of enterprises, since sales of such products in 2019 amounted to 274 billion rubles, which is 16 billion rubles more than in 2018. Biscuits from a multicomponent mixture with a high-grade protein in the composition will allow you to quickly restore the energy consumption of highly active people.
About the Authors
S. V. Yegorova
K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)
Russian Federation
Cand. Sci. (Engin.), associate professor, grain processing technology, bakery, macaroni and confectionery production department, Zemlyanoy Val ave.,73 Moscow, 109004, Russia
Russian Federation
Cand. Sci. (Engin.), associate professor, grain processing technology, bakery, macaroni and confectionery production department, Zemlyanoy Val ave.,73 Moscow, 109004, Russia
A. A. Slavyanskiy
K.G. Razumovsky Moscow State University of Technologies and Management (the First Cossack University)
Dr. Sci. (Engin.), professor, technology of products from vegetable raw materials and perfumery and cosmetic products department, Zemlyanoy Val ave.,73 Moscow, 109004, Russia
Dr. Sci. (Engin.), professor, technology of products from vegetable raw materials and perfumery and cosmetic products department, Zemlyanoy Val ave.,73 Moscow, 109004, Russia
T. A. Postnikova
International Industrial Academy
methodist, grain and products of its processing department, Pervyi Shchipkovsky per.,20, Moscow, 115093, Russia
methodist, grain and products of its processing department, Pervyi Shchipkovsky per.,20, Moscow, 115093, Russia
L. V. Ustinova
International Industrial Academy
Cand. Sci. (Engin.), associate professor, director, center for online technologies and international cooperation, Pervyi Shchipkovsky per.,20, Moscow, 115093, Russia
Cand. Sci. (Engin.), associate professor, director, center for online technologies and international cooperation, Pervyi Shchipkovsky per.,20, Moscow, 115093, Russia
R. S. Rostegaev
Moscow State University of Medicine and Dentistry of the Ministry of Healthcare of the Russian Federation
студент, medical faculty, Delegatskaya St., 20, p. 1, Moscow, 127473, Russia
студент, medical faculty, Delegatskaya St., 20, p. 1, Moscow, 127473, Russia
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Review
For citations:
Yegorova S.V., Slavyanskiy A.A., Postnikova T.A., Ustinova L.V., Rostegaev R.S. Production of high-protein biscuits for people with increased physical activity. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(4):95-101. (In Russ.) https://doi.org/10.20914/2310-1202-2020-4-95-101
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