Scientific and practical justification of the use of non-traditional raw materials in the technology of pancakes for dietary nutrition

Abstract

Today, diseases that cause intolerance to food ingredients in the composition of traditional food products are spreading rapidly in the civilized world. Therefore, the current direction of scientific research is the scientific and practical substantiation of the technologies of food products with multifunctional properties, which will ensure complete nutrition of the most vulnerable categories of society – with intolerance to gluten, milk proteins, and egg white, lactase deficiency, insulin resistance, and prediabetic conditions, etc. The selection of non-traditional raw materials was carried out, and the pancake recipe based on non-traditional raw materials was scientifically substantiated. The modification was done by replacing the composition of the recipe with wheat flour of the highest grade with gluten-free types, such as flour of green banana and teff. It is possible to replace high-grade flour in the recipe of pancakes with a mixture of gluten-free types of flour – green banana and teff in the ratio of 70:30. The expediency of adding tapioca starch to the composition of gluten-free pancakes in the amount of 20 % of the flour mass, which will ensure the formation of the structure of the finished products – the porosity index of products with the addition of tapioca starch was on average 52 %, which was 4 % higher than the similar indicator of the control sample based on wheat flour of the highest grade. It was established that replacing chicken eggs with chickpea aquafaba and cow's milk with coconut drink has no significant effect on pancake dough's structural and mechanical properties. A recipe has been developed, and technological parameters for the production of pancakes based on non-traditional raw materials for dietary nutrition have been established. It was established that the index of elasticity of the new type of pancake slightly differed from the control sample based on wheat flour of the highest grade. The height of the product after baking was somewhat (on average by 1.0 %) lower than the control sample, which is explained by the poorer structure-forming properties of gluten-free raw ingredients. The organoleptic indicators of a new type of pancakes were evaluated, proving the proposed solutions' expediency and effectiveness.