Abstract
The increase in the production of muffins is due to the use of imported polycomposite mixtures, which simplifies their technology, but does not contribute to the production of high nutritional value products. The purpose of the research is to study the possibility of modifying the muffin recipe by using whole-grain white quinoa flour to increase its nutritional value. As objects of research, we used: high-grade wheat flour, white whole-grain quinoa flour, and laboratory samples of muffin. Organoleptic properties and chemical composition of non-traditional raw materials were studied. It was determined that the studied Ki-Noa flour has beige tones in color, taste - characteristic shades of light bitterness, differs from wheat in an increased content of lipids (3.4 times), dietary fiber (51.3 %), sugars (24.6 %), protein (22.1 %), mineral elements: Ca (5.8 times), Mg (5.5 times), P and Cu (3.8-3.9 times), Se (3.5 times), Mn (2.8 times), Zn (1.7 times), Fe (1.5 times) in the absence ofgluten. The quality and nutritional value of a muffin with the substitution of 12 % wheat flour in the recipe for a similar amount of raw material from white quinoa was studied. The content of mineral elements in the products of the modified recipe above: Mg - 4.4-fold, Mn 1.6, Cu - 36.9 %, Zn - 19.4 P 18.7, Se - 15.2, Fe - 13.0; dietary fiber - 8.8 %>.
Highlights
The increase in the production of muffins is due to the use of imported polycomposite mixtures, which simplifies their technology, but does not contribute to the production of high nutritional value products
Органолептическую оценку сырья проводили по ГОСТ 27558–87, готовой продукции – по ГОСТ 5897–90
С. Использование пищевых волокон при производстве маффинов // Известия высших учебных заведений
Summary
По внешнему виду мука киноа белой не имела существенных отличий от пшеничного сырья. 2) отличалось повышенным содержанием липидов (в 3,4 раза), пищевых волокон (на 51,3 %), сахаров (на 24,6 %), белка (на 22,1 %), минеральных элементов: Ca (в 5,8 раза), Mg (в 5,5 раза), P и Cu (в 3,8–3,9 раза), Se (в 3,5 раза), Mn (в 2,8 раза), Zn (в 1,7 раза), Fe (в 1,5 раза) при отсутствии клейковины. При этом химический состав муки цельнозерновой киноа белой производства ООО «Продукты XXII века» соответствовал общеизвестным данным, приведенным в ряде научных работ [4,5,6,7,8, 10]. Мука пшеничная хлебопекарная имела I группу качества клейковины со средними (хорошими) свойствами
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