Assessment of the quality and biological value of baked dishes using gluten-free raw materials
Analyzing the modern conditions of human life, it can be concluded that the decrease in physical activity, stress, nervous and emotional tension, unhealthy environmental situation and many other factors adversely affect its health. Recently, the violation of the food status of the population, especially the residents of ecologically dangerous regions, has also caused concern. Also today, some segments of the population are increasingly observed indigestion caused by an abnormal reaction to gluten. In this regard, an important task for restaurants is to make adjustments to the diet of some segments of the population, which requires the development of new food technologies using gluten-free raw materials. Scientific novelty is to study the biological values and the development of new directions in the technology of functional foods on the basis of glutinosae raw materials. In the process of research the methods of profile analysis, theoretical generalization and comparison, instrumental methods for determining the chemical composition were used. On the basis of the conducted research the set of properties of the developed products without the use of gluten-containing raw materials is established, the energy, biological value, organoleptic properties that determine the quality of food products are determined. Introduction of technology based dishes glutentergamemode raw materials in the enterprises of public catering, and also the enterprises for manufacture of the frozen products, will not only expand the range of pastry dishes and products, but also to improve their quality, contribute to the further development and implementation of goals in the implementation of new products, ensuring the population of important food products.
Kravchenko, N. V. (2019), Assessment of the quality and biological value of baked dishes using gluten-free raw materials, Research Result. Business and Service Technologies, 5 (1): 35-50, DOI: 10.18413/2408-9346-2019-5-1-0-4
While nobody left any comments to this publication.
You can be first.
Vishnyak, M. N. (2011) Development and evaluation of consumer properties of gluten-free flour confectionery products: Disertation of candidate of technical Sciences, Barnaul.
Gnicevich, V.A. (2006), Teoreticheskie osnovy pishchevyh proizvodstv (Theoretical basis of food production): ucheb. posobie dlya stud. spec. 7.091711 "Tekhnologiya pitaniya" dnevnoj i zaoch. form obucheniya, 2-e izd., pererab. i dop,Doneck, DonGUEHT, 175 р.
Korshunova, A.F. (2016), Nauchnye osnovy konstruirovaniya produktov pitaniya (Scientific basis of food design), Doneck, DonNUEHT, 78 р.
Nelepa, A.E., Vanhanen, V.D, Korshunova, A.F. (2006), Osnovy fiziologii i gigieny pitaniya (Basics of nutrition physiology and hygiene), Doneck, DonGUEHT, 327р.
Rogov, I.A., Antipova, L.V. i dr. (2012), Himiya pishchi. Kniga 1. Belki: struktura, funkcii, rol' v pitanii (Food chemistry. Book 1. Proteins: structure, function, role in nutrition), M., Kolos, 384 р.
Rodina, T.G. (2004), Sensornyj analiz prodovol'stvennyh tovarov (Sensory analysis of food products), M., Izdatel'skij centr «Akademiya», 208 р.
Ryabova, M.A., Kolesnikova, O.M. (2015) Gluten intolerance as a prerequisite for the development of adenoiditis Prakticheskaya medicina, No 2 (87), рр. 69-72.
Himicheskij sostav rossijskih pishchevyh produktov: Spravochnik (Chemical composition of Russian food products).( 2002), Pod red. chlen-korr. MAI, prof. I. M. Skurihina i akademika RAMN, prof. V. A. Tutel'yana, H46 M., DeLi print, 236 р.
Pishchevaya cennost', himicheskij sostav i kalorijnost' (Nutritional value, chemical composition and caloric content), (Online), available at: http://www.intelmeal.ru/nutrition (Accessed 5 November 2018).
Caballero, B. (2003), Encyclopaedia of Food Science, Food Technology and Nutrition. Ten-Volume Set 2nd ed. Academic Press. 6406 p. Online), available at: http://www.studmed.ru (Accessed 5 November 2018).
Boutrif, E. (1991), Food Quality and Consumer Protection Group, Food Policy and Nutrition Division, FAO, Rome: Recent Developments in Protein Quality Evaluation Food, Nutrition and Agriculture, Issue 2/3.
Cristina P. de Souza, Marie-Eve Deschenes, Suzanne Laurencelle, Patrick Godet, Claude C. Roy, Idriss Djilali-Saiah (2016). Pure Oats as Part of the Canadian Gluten-Free Diet in Celiac Disease: The Need to Revisit the Issue. Can J Gastroenterol Hepatol.
FAO/WHO. (1973), Energy and Protein Requirements, Report of Joint FAO/WHO and Hoc Expert Committee, WHO, Techn. Rep. Ser, рр. 64-65.
FAO/WHO. (1990), Expert consultation on protein quality evaluation. Food and Agriculture Organization of the United Nations, Rome.