Abstract
In this study 12 % mixture of mashed carrot and pumpkin and powder of pumpkin seeds and medicinal herbs: St.-John's-wort (Hypericum L); thousand-leaf (Achilea millefolium L.) and licorice root (xty.beat) were used to enrich dietetic bakery product - tapa-nan produced with first grade wheat flour. The effect of addition on dough on its rheological properties, on bread on its physical-chemical and sensory parameters of bread was studied. The results showed that the baking properties of flour and the rheological properties of the dough with additives at a dosage 12% to weight fraction of flour increased significantly (p<0.05). It was found that the introduction of mixture has intensifying effect on the fermentation process, reduces gluten content and strengthens its structural and mechanical properties. Also the reduction of the dough fermentation period and expenses of dried substances were found. Introduction of functional additives increased the water absorption capacity of flour (WAC), lowered dilution of dough consistency; as well its elasticity improved. Physical – chemical parameters of the proposed dietetic national bakery product (tapa-nan) such as moisture, porosity, titratable acidity showed no significantly (p<0.05) different. In appearances, taste, smell and flavor definitions showed that addition of 12 % mixture of mashed carrot and pumpkin and powder of pumpkin seeds and medicinal herbs: St.-John's-wort (Hypericum L); thousand-leaf (Achilea millefolium L.) and licorice root (xty.beat) had more to yellowness. In texture characteristics, the result showed the hardness of bread decreased and chew ability improved. Apart from that, biological value of enriched bread increased.
Highlights
It is recognized that dietary food with adequate contents of functional constituents may reduce the risk of cardiovascular diseases, diabetes, cancer, obesity, severe gastrointestinal disease, etc
The bread can be part of a healthy dietetic nutrition focused on disease prevention as long as it is enriched with items like medicinal herbs and vegetables products
The prior studies on functional additives consisting of pumpkin flesh and seeds and medicinal herbs to various kinds of bread revealed that dough composition and its rheological properties, as well on quality parameters of ready baked product such as contents of crude gluten of dough, its fermentation time and color, flavor, humidity and acidity of bread were not optimal for functional components addition more than 15% (RU patent C1 No 2439995, 2012, Urazbayeva et al, 2013)
Summary
It is recognized that dietary food with adequate contents of functional constituents may reduce the risk of cardiovascular diseases, diabetes, cancer, obesity, severe gastrointestinal disease, etc. The bread can be part of a healthy dietetic nutrition focused on disease prevention as long as it is enriched with items like medicinal herbs and vegetables products. Expanding the range of dietary bakery goods of therapeutic and prophylactic designation can be solved by raising the nutritive value of foods by the addition of functional components. Scientific journals, various sources of patent development shows (Franco, 2009; Krasina, 2004; Kretovich, 2002; KZ innovative patent A4 No 26009, 2012; Robertson et al, 2003; RU patent C1 No 156575, 2000; RU patent C1 No 2439995, 2012; Smertina, 2011; Sokol, 2006; Yessaulko, 2011) that the use of unconventional materials and various kinds of additives (medicinal herbs and melon crops) in the production of new kinds of healthy food of therapeutic and preventive purposes is a promising and cost-effective
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