Abstract
This work is devoted to expanding the range of dietary foods for people with celiac disease. In many countries, the number of alimentary-dependent diseases has been increasing, which is associated with disorders in the diet structure, lifestyle, genetic predispositions, etc. The increase in food intolerances and allergies in children and adolescents is considered to be a particularly alarming trend. The paper proposes replacing gluten-containing raw materials (wheat flour) with dietary fiber as a structure former in the technology of curd culinary products. The influence of dietary fibers of various nature (xanthan, guaran and food bamboo fiber) in the amount of 0.1–1.0% on the quality of curd soufflé and curd zrazy with raisins intended for gluten-free nutrition was studied. Organoleptic and physicochemical studies of the developed culinary products were carried out, and the nutritional and energy value was assessed. The prospect of using dietary fiber in the technology of culinary products from curd for gluten-free nutrition is substantiated.
Highlights
The development of food for personalized nutrition is one of the topical directions in the food industry according to the NTI concept (National Technological Initiative) until 2035
This is due to the fact that the design, production and sale of personalized and general, based on traditional raw materials and their substitutes, food products are in demand for the population in terms of the use of health-saving technologies, taking into account diseases, food allergies, types of professional activities, national traditions, etc. [1]
The objectives of our study included experimental confirmation of the advisability of using dietary fiber in the composition of culinary products made from curd; assessment of their influence on several complex indicators of the developed products from curd, including their food and energy value
Summary
The development of food for personalized nutrition is one of the topical directions in the food industry according to the NTI concept (National Technological Initiative) until 2035. Existing industrial technologies make it possible to replace wheat flour only partially with other types of raw materials, some of which are gluten-free (oatmeal, rice flour, amaranth flour, etc.) In this case, a significant deterioration in the structural and mechanical properties of semi-finished products and subsequently the finished product’s quality is possible. This happens due to the fact that non-traditional types of flour do not contain the required amount of gluten of the required quality. The objectives of our study included experimental confirmation of the advisability of using dietary fiber in the composition of culinary products made from curd; assessment of their influence on several complex indicators of the developed products from curd, including their food and energy value
Sign-in/Register to view highlights & summary 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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
