Abstract
A protein component was modeled based on a mixture of milk protein concentrate and high-protein flour from sunflower shrot, which has a complete set of amino acids that meet the requirements for a reference protein. The use of a simulated protein component in the muffin recipe composition is proposed, which contributes to an increase in the content of complete protein. A modification of the muffin's carbohydrate profile has been carried out, which consists in replacing wheaten flour with a composition containing rye-oat flour, as well as in excluding a part of sugar and introducing an ingredient that does not cause a hyperglycemic effect - a sweetener trehalose. The introduction of milk thistle seedling sublimate provides the content of silymarin - a natural composition of biologically active substances in the finished product. This allows the developed product to be positioned as goods of gerodietetic purpose.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call