Abstract
Recently, much attention has been paid to the introduction of raw materials with a low glycemic index into the food industry, among which buckwheat, oat and barley flour occupy a special place. The use of raw materials with a low glycemic index in the formulation of flour confectionery products makes it possible to improve both the organoleptic and physicochemical properties of the product. They also allow to reduce the energy value of such products by reducing the amount of wheat flour, low-calorie margarine, melange and at the same time significantly increase the biological value of the food product. With the aim of adjusting the chemical composition, three recipes for cookies have been developed wheat-oat, wheatbuckwheat and wheat-barley, with the replacement of water in the recipe with an infusion from the collection of herbs “Arfazetin-E”, replacing part of the low-calorie margarine with linseed oil, with the addition of wheat flakes and flaxseed, as well as an aqueous solution of sorbitol and stevioside, apple pectin, iodized salt and flavocene (dihydroquercetin). The introduced components will improve the structural and mechanical properties of the dough, organoleptic and physicochemical indicators of the finished product, and bring the composition closer to the formula for balanced nutrition. The use of unconventional raw materials with a low glycemic index in the food industry makes it possible to enrich the chemical composition of biscuits with dietary fiber, vitamins, and mineral components. From the results of the analysis of the nutritional value, it follows that the finished product contains vitamins B1, B2, β-carotene and E, which can be used for therapeutic and prophylactic nutrition. The use of non-traditional raw materials of vegetable origin in the recipe for cookies leads to an increase in the biological value of the product and a decrease in its calorie content.
Highlights
Diabetes mellitus is one of the sources of the noninfectious pandemic in the XXI century
The use of raw materials with a low glycemic index in the formulation of flour confectionery products makes it possible to improve both the organoleptic and physicochemical properties of the product. They allow to reduce the energy value of such products by reducing the amount of wheat flour, low-calorie margarine, melange and at the same time significantly increase the biological value of the food product
Flour confectionery products made from wheat flour have a high glycemic index (100), which can be reduced by replacing wheat flour with ingredients with a lower glycemic index in the recipe [7]
Summary
Diabetes mellitus is one of the sources of the noninfectious pandemic in the XXI century. Despite the excessive consumption of food, patients lose weight This is due to the fact that the energy obtained from food, mainly in the form of carbohydrates, is not utilized by the body, leading to an increase in blood glucose [2]. The use of foods with a low glycemic index in the diet improves the degree of compensation for diabetes mellitus. The consumer market for diabetic food products, including flour confectionery products, is very limited, the number of diseases of the population with diabetes is increasing In this regard, it is relevant to increase the biological value of products, improve technology and expand the range of diabetic food products, taking into account modern requirements for diet therapy. Flour confectionery products made from wheat flour have a high glycemic index (100), which can be reduced by replacing wheat flour with ingredients with a lower glycemic index in the recipe [7]
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