Lycopene extract as a functional nutrition component in yeast dough bakery
https://doi.org/10.20914/2310-1202-2022-2-93-100
Abstract
The article shows the results of the inclusion of the food additive lycopene in the recipe of bakery products. The effect of the introduced functional component lycopene was assessed by organoleptic indicators of the dough semi-finished and finished bakery products. In the food industry lycopene is used as a natural carotenoid pigment, antioxidant and flavor enhancer in some products such as: butter, dairy products and pasta, as well as in baking. Functional nutrition is aimed at enriching traditional products with functional food ingredients useful for human health. In the present work used standard methods of research the properties of finished products. By the example of hamburger buns, it was found that lycopene is evenly distributed throughout the dough mass and does not change its structure, which is confirmed by microphotographs of the dough. The addition of 5 mg of lycopene resulted in a 17% increase in the dough volume from the control value due to an increase in the microbiological activity of the yeast. The finished bakery products were characterized by high taste qualities and attractive appearance. Evaluation of organoleptic properties was carried out with the involvement of 10 expert tasters. When evaluating the organoleptic characteristics, the highest score was given to bakery products with the addition of 5 mg lycopene per 100 g of dough. The addition of lycopene did not significantly affect the shelf life of bakery products. The results of this study suggested that lycopene, which is rich in antioxidants and carotenoids, could be used as a food ingredient in the recipe for hamburger buns made for functional foods for people with cardiovascular, mental illness and cataracts.
About the Authors
S. V. Smorodinskaya
Moscow State University of Technology and Management K.G. Razumovsky (First Cossack University)
graduate student, biotechnology and fisheries department, Zemlyanoy Val, 73, 109004, Moscow, Russia
V. A. Gribkova
Moscow State University of Technology and Management K.G. Razumovsky (First Cossack University)
Cand. Sci. (Engin.), associate professor, food technology and bioengineering faculty, Zemlyanoy Val, 73, 109004, Moscow, Russia
A. E. Alekseev
Moscow State University of Technology and Management K.G. Razumovsky (First Cossack University)
vice-rector for economic development of the regional network, economics department, Zemlyanoy Val, 73, 109004, Moscow, Russia
I. A. Glebova
Moscow State University of Technology and Management K.G. Razumovsky (First Cossack University)
associate professor, biotechnology and fisheries faculty, Zemlyanoy Val, 73, 109004, Moscow, Russia
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Review
For citations:
Smorodinskaya S.V., Gribkova V.A., Alekseev A.E., Glebova I.A. Lycopene extract as a functional nutrition component in yeast dough bakery. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(2):93-100. (In Russ.) https://doi.org/10.20914/2310-1202-2022-2-93-100
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