Promising unconventional plant raw materials for food production

Elena Belokurova,Yana Dombrovskaya,Tatyana Malyutina,Anna Derkanosova,I Spichak,O Lebedeva

doi:10.1051/bioconf/20213001006

Elena Belokurova, Yana Dombrovskaya + Show 4 more

Open Access

https://doi.org/10.1051/bioconf/20213001006

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Abstract

Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.

Highlights

Due to the fact that flour confectionery products are popular among the population, due to their attractive appearance and high taste qualities, for domestic producers the scientific and technical problem is the creation of highly effective technologies, expanding the range of products, the development of original formulas, creating functional products, improving consumer properties and nutritional value, improving their structure.The use of ready-made concentrates with the introduction of biologically active raw materials, products of multicomponent composition, which were named flour composite mixtures (FCM), is one of the priority directions for solving these problems [1].Powder components such as pumpkin and thistle flour, dry stevia leaf and dry lactulose were considered to create a new generation of products based on FCM
The high biological and nutritional value of pumpkin meal is largely due to its unique mineral composition [1]
The results of research of products manufactured on the basis of FCM with introduction of biologically active raw materials are presented in Tables 1, 2

Summary

Introduction

Due to the fact that flour confectionery products are popular among the population, due to their attractive appearance and high taste qualities, for domestic producers the scientific and technical problem is the creation of highly effective technologies, expanding the range of products, the development of original formulas, creating functional products, improving consumer properties and nutritional value, improving their structure. The use of ready-made concentrates with the introduction of biologically active raw materials, products of multicomponent composition, which were named flour composite mixtures (FCM), is one of the priority directions for solving these problems [1]. Powder components such as pumpkin and thistle flour, dry stevia leaf and dry lactulose were considered to create a new generation of products based on FCM. The high biological and nutritional value of pumpkin meal is largely due to its unique mineral composition [1]

Experimental

Results and discussion

Сonclusion