The effect of a plant-based fortifier on the functional properties of oatmeal cookies
https://doi.org/10.20914/2310-1202-2025-1-184-189
Abstract
Currently, research aimed at developing products using legume processing by-products with a valuable composition of biologically active substances as raw materials is relevant for healthy human nutrition. Therefore, at the first stage, the chemical and amino acid composition, biological and energy value of the products were assessed; at the second stage, their antioxidant properties were studied. The objects of the study were oatmeal cookie samples - control and with 15% replacement of premium wheat flour with crushed pea flour. As a result of the studies, it was found that the use of a fortifier made it possible to increase the nutritional value of the product by increasing the protein content by 19.4%, dietary fiber - by 39.5%, minerals - by 20-37%, B vitamins - by 39.3%, biological value - by 14.7%, antioxidant content - by 7.6%, and also led to a decrease in energy value relative to the control. The limiting amino acid in both samples was lysine, which is the basis of the building material of cells and tissues of the human body and plays an important role in the physiology of human nutrition. The lysine content was 52% higher in the enriched product relative to the control sample. Thus, the prospects for using crushed pea flour for the production of enriched, gluten-free food products for the purpose of maintaining human health were established.
About the Authors
V. N. Nartova
Voronezh State University of Engineering Technologies
master, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
N. N. Alekhina
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
E. I. Ponomareva
Voronezh State University of Engineering Technologies
Dr. Sci. (Engin.), professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
S. I. Lukina
Voronezh State University of Engineering Technologies
Cand. Sci. (Engin.), associate professor, bakery technology, confectionery, pasta and grain processing industries department, Revolution Av., 19 Voronezh, 394036, Russia
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Review
For citations:
Nartova V.N., Alekhina N.N., Ponomareva E.I., Lukina S.I. The effect of a plant-based fortifier on the functional properties of oatmeal cookies. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(1):184-189. (In Russ.) https://doi.org/10.20914/2310-1202-2025-1-184-189
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