Introduction to the formulation of flour products of powder from the fruits of unabi

The creation of complex technologies for processing wild-growing fruit and berry raw materials in order to obtain products with high nutritional and biological value is an urgent direction in solving the problem of correcting the nutrition of the population. Among unconventional sources of food raw...

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Bibliographic Details
Main Authors: Kusova, I. U., Dubtsova, G. N., Nikitenko, A. Y., Tokareva, T. Y., Trujillo-Mayol, I.
Format: Conference Proceeding
Language:English
Subjects:
Additives
Baking
Cost analysis
Dough
Flour
Food
Fruits
Gluten
Raw materials
Seeds
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Summary:The creation of complex technologies for processing wild-growing fruit and berry raw materials in order to obtain products with high nutritional and biological value is an urgent direction in solving the problem of correcting the nutrition of the population. Among unconventional sources of food raw materials, wild fruits of unabi are of considerable interest. As fruit processed products unabi powders selected as the most convenient form for Utilized-tion in food technology, in particular in the manufacture of farinaceous products of various types of dough. To determine the effect of unabi powders on the baking properties of wheat flour, a generally accepted method was used to determine the amount and quality of raw gluten. When powder from unabi pulp was introduced, the gluten content decreased in all samples and its weakening was noted in comparison with the control. Since the oven loss - the largest technology costs in the process of production of bread, a decrease of this type of cost is important. The analysis of the conducted studies shows that the minimum values of the bake index were achieved in products with a 10% content of pulp and unabi fruit powders. Form-holding ability of samples with additives of powders from pulp and seeds of unabi in the amount of 5% decreased in comparison with the control sample. Studies have shown that the quality of finished products depends not only on the amount of added additives, but also on the type of raw materials. It has been established that the developed flour products, enriched with biologically active additives from wild-growing unabi, will be in demand among the majority of population groups.
ISSN:0094-243X
1551-7616
DOI:10.1063/5.0099400