Vitamin Composition Research Articles

Effect of Heated Temperature Environment on Vitamin C in Four Fruit Citrus Juice

Vitamin C in different in citrus juice samples was investigated; Citrus Limon, Citrus reticulate, Citrus paradise, Citrus sinensis. Iodine titration was utilized for determination of vitamin C in the different samples. Highest amount of vitamin C concentration was observed in Citrus sinensis was 95 mg / 100 ml whereas Citrus reticulate showed low levels 82 mg / 100 ml. The effect of temperature was highest in fresh lemon. In packed juices the same tendency was observed, though the content of vitamin C was found to be less than in fresh juices. Results revealed that; there is a loss of vitamin C content in citrus juice samples as much as the boiled juice Table1. The rate at which vitamin C is lost and depends on the temperature and time methods employed. It has been found out that the hot environment provides the conditions for fast decay of vitamin C content and room environment provides the conditions for slow decay of vitamin C content. In present analyzed samples values are different because of the fact that the composition of content vitamin c depends upon the environmental factors.

Mixing chia seeds and sprouts at different developmental stages: A cost-effective way to improve antioxidant vitamin composition

Various approaches can be used to improve chemical food composition avoiding the low acceptance risks that imply the use of transgenic crops. Here, we evaluated the antioxidant vitamin composition of dry and germinating seeds and sprouts of chia and examined the potential of exploiting natural variation of developmental stages to improve vitamin contents in chia-derived foodstuffs. Results showed that dry seeds contained the highest contents of vitamin E, with values 8-fold higher compared to sprouts. Vitamin C contents strongly increased just after seed imbibition, so that germinating seeds contained 5- and 17.5-fold higher values than dry seeds and sprouts, respectively. Sprouts displayed the highest contents of carotenoids (including β-carotene [pro-vitamin A]). We conclude that mixing dry seeds, germinating seeds and sprouts (in a proportion of 1.5:2:1 w/w/w) may be a cost-effective way to obtain an optimal composition of antioxidant vitamins in foodstuffs such as salads.

COMPARATIVE PHYTOCHEMICAL AND NUTRITIONAL ANALYSIS CYPERUS ESCULENTUS L. AND CYPERUS ROTUNDUS L. (CYPERACEAE)

The provision of adequate and sufficient nutrition is of paramount importance, especially in developing nations. Thus to ensure the provision of proper and adequate nutrition to such populations, exploitation of underutilized food varieties is crucial; however, Cyperus esculentus is widely consumed in Nigeria but its close relative Cyperus rotundus is sparingly eaten. The phytochemical and nutritional compositions of two Cyperus species, namely, C. rotundus (nutsedge) and C. esculentus (tiger nut) of Cyperaceae were evaluated using high-performance liquid chromatography. The phytochemical analysis reveals total alkaloids, flavonoids, phenolics, and glycoside concentrations (g/100 g) of 14.14, 35.55, 29.23, and 14.74, respectively, in tiger nut while that of nutsedge is 16.44, 38.68, 23.23, and 13.26, respectively. Tiger nut vitamin composition includes Vit. B1 3.00%, Vit. B2 0.72%, Vit. B3 0.042%, Vit. B6 0.93%, Vit. B12 4.00%, Vit. C 0.07%, and Vit. E 0.05% while that of nut sedge includes Vit. B1 1.00%, Vit. B2 0.0.97%, Vit. B3 0.05%, Vit. B6 1.00%, Vit. B12 3.00%, Vit. C 0.10%, and Vit. E 0.03%. The concentration of these vitamins (Vit.) in both species was relatively low compared to Vit. A with 19.02% in tiger nut and 15.02% in nutsedge. Other phytochemicals detected include saponins (5.00 ppm for tiger nut and 7.00 ppm for nutsedge), tannins (6.00 ppm for tiger nut and 8.00 ppm for nutsedge), oxalate (4.01 ppm for tiger nut and 3.01 ppm for nut edge), and phytates (6.04 ppm for tiger nut and 7.05 ppm for nutsedge). The presence of these phytochemicals confirms the medicinal abilities of these two Cyperus species.

Studying the influence of functional ingredients on the vitamin composition of immunostimulating pastille of marmalade products

The study of functional ingredients to change the composition of water-soluble vitamins in the developed pastille of marmalade products was studied. The large concentration of riboflavin, nicotinic acid, pantothenic acid, folic and ascorbic acids, pyridoxine was observed in the sample with the addition of 1% Hypericum, which shows that the high content of these vitamins in the herb (Hypericum olympicum). The vitamin composition of marmalade samples with the addition of various functional oils has been studied. In these samples, as in the control sample, thiamine chloride was not detected, which is supposed to be due to the influence of technological processing modes when obtaining oils. According to the content of riboflavin, nicotinic acid and pantothenic acids, the sample with walnut oil prevailed, corresponded to 0.06, 0.011 and 0.12 mg/100 g. In the sample with Hypericum oil, 0.011 mg/100 g of nicotinic acid and 0.1 mg/100 g of pantothenic acid were found more. The sample with milk thistle oil contained more riboflavin 0.068 mg/100 g, pyridoxine 0.158 mg/100 g, folic acid 0.08 mg/100 g. There was more ascorbic acid in the sample with the addition of Hypericum oil and amounted to 0.145 mg/100 g. According to the results of a comparative analysis of water-soluble vitamins, it is recommended for use in the preparation of marmalade products: Hypericum in the form of a herbal component, including in combination with aerial parts of sea buckthorn; oils of walnut plants, milk thistle, Hypericum wort, sea buckthorn.

Study of the physico-chemical properties of goat meat in order to justify the production of children's food products

The issue of rational nutrition of children is still extremely relevant and an effective factor ensuring the preservation of life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental samples of goat meat (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium - 1693.22-4125.83mg/kg; sodium - 852.27-1518 mg/kg, magnesium - 125.33-295.8 mg/kg; calcium - 79.27-160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53-0.62 mg/100g, pyridoxine (B6) 0.52-0.64 mg/100g tocopherol 0.27-0.33 mg/100g. The indicators of the mass fraction of goat meat proteins were 2.1 ± 0.3- 2.4 ± 0.4 %. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75-4.06 %), salt-soluble (1.75-2.44 %), alkali-soluble (11.15-15.10 %) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

Formulation and Technology Development of Sweets with Excessive Nutrition Value from Japan Sea Tangle

The healthy diet formation requires an increase in the production of new enriched, specialized, incl. dietary, food products, with a reduced content of fat, saturated fatty acids, sugar and table salt. Seaweed, particularly Japan sea tangle, is a valuable raw material for the food production of this kind. Tangle is useful for food production consumed for preventive purposes, to maintain immunity and exclude the chronic diseases development associated with a lack of phytocolloids and other biologically active substances necessary for the body. The article aims at technology development for the Japan sea tangle production. The composition of the filling for sweets obtained by the developed technology includes Japan sea tangle, natural bee honey, dried fruits (dried apricots, prunes, mangoes, dates). The developed technology enables to reduce the caloric amount of the obtained product, to produce a high-quality confectionery product with improved organoleptic characteristics. The technology comprises preliminary heat treatment of tangle by heating it twice in water to a temperature of 45 °C, and at the second stage of heat treatment, a man adds food organic acid (acetic, citric) to the water in an amount of 2%. With this heat treatment method, the tangle consistency improves and the pronounced taste and smell of algae disappears. The researchers developed the recipes of Japan sea tangle candies and substantiated their production modes. They run the vitamin composition studies of confectionery products.

Chemical characterisation and in vitro wound healing activity of Tunisian ghee products

SummaryAyurvedic literature has demonstrated the healing properties of ghee when used systemically and topically. Ghee possesses regenerative properties that can heal wounds, and therefore, the study aimed to compare different types of Tunisian ghee (traditional and industrial cow, goat and sheep) for their wound healing activity. Comparison of the ghee was achieved by studying their antioxidant activity, oxidative stability, fatty acids and vitamin composition analysis, as well as their ability to stimulate dermal fibroblast migration and wound healing process. This study indicates that this Tunisian product with high antioxidant capacity rich in vitamins A and E could improve fibroblast migration, suggesting thus an application as a healing element in an ointment base.

Development of technologies for obtaining grain bases and special additives from local grain raw materials to make products of increased nutritional value

The object of research reported in this paper is grain and leguminous crops of Kazakhstan. Grains and leguminous crops, as well as products that are made from them, are of great importance in human nutrition because they are sources of protein, fat, carbohydrates, some vitamins, and macro and microelements. They contain plant fibers, as well as a number of biologically active substances necessary for the normal functioning of the entire human body. At the same time, modern technologies for processing and manufacturing products from cereals are associated with significant losses of nutrients embedded in them by nature when producing refined products. The problem that needs to be solved is to study the impact exerted on grain crops by various processing techniques and to propose the most optimal ones that make it possible to maximally preserve the nutrients of grain raw materials laid down by nature. A comparative study of the following grain processing techniques was carried out: micronization, extrusion, germination, and fine grinding. Processing modes have been proposed, which could significantly reduce the loss of useful substances of the grain. The chemical and vitamin composition of processed products has been studied. It was established that fine grinding and extrusion processing are the most acceptable because they allowed the use of grain without separating the shells containing the main nutrients of the grain. The suggested processing modes contribute to the production of grain bases and additives with the most optimal vitamin-mineral formulation. This study's results contributed to a better understanding of the impact of the examined techniques for processing grains and legumes on the vitamin-mineral complex of the resulting products. Grain processing modes can be recommended for practical application.

Composition of naturally occurring compounds decreases activity of Omicron and SARS-CoV-2 RdRp complex.

Naturally-occurring compounds are acknowledged for their broad antiviral efficacy. Little is however known about their mutual cooperation. Here, we evaluated in vitro efficacy of the defined mixture of agents against the RdRp complex of the original SARS-CoV-2 and Omicron variant. This composition of vitamin C, N-acetylcysteine, resveratrol, theaflavin, curcumin, quercetin, naringenin, baicalin, and broccoli extract showed to inhibit activity of RdRp/nsp7/nsp8 both these variants. In vitro exposure of recombinant RdRp complex to individual compounds of this composition pointed to quercetin as the driving inhibitory compound. The outcome of this study supports the motion of antiviral efficacy of natural compounds against SARS-CoV-2 and Omicron and implies that their reciprocal or mutual interaction may augment antiviral action through simultaneous effect on different mechanisms. Consequently, this makes it more difficult for an infectious agent to evade all these mechanisms at the same time. Considering the urgency in finding effective prevention, but also side-effects free treatment of COVID-19 our results call for clinical affirmation of the benefits of this micronutrient combination in both preventive and therapeutic aspects. Whether observed effects can be achieved, by concentrations of the active agents used in these in vitro experiments, in in vivo or clinical setting warrants further study.

NUTRIENT COMPOSITION OF Piper umbellatum Linn LEAVES

Piper umbellatum Linn (cowfoot) is a perennial herb or scrambling shrub that originates from tropical America, and is now widely naturalized in tropical rain forest in Africa. Piper umbellatum Linn have been used as spice and in herbal medicine for treating and managing diverse ailments. This study evaluated the nutrient composition of Piper umbellatum leaves using standard analytical methods. The outcome showed that phenyalalanine (19.54±0.06g/100g) was the major abundant essential amino acid while glutamic acid (23.47±0.03g/100g) was the major non essential amino acid. Fatty acid compositions shows 33.39 ± 078% saturated fatty acid with tricosylic acid (7.04±0.03%) as the predominant fatty acid. Monounsaturated fatty acid composition was 36.72 ± 0.66% with Oleic acid (15.47±0.17%) as the predominant fatty acid and poly unsaturated fatty acid having a total of 7.11 ± 0.24% with eicosatetraenoic acid (3.61 ± 0.01) being the predominant fatty acid. Vitamin composition also showed higher concentration of vitamin C (150.36±1.26mg/100g) and appreciable amount of Vitamin A (38.20±0.14IU). The result of the present study therefore revealed that Piper umbellatum Linn leaves contain substantial quantity of amino acids, vitamins and fatty acid and possess medicinal value.

Does improved oleic acid content due to marker-assisted introgression of ahFAD2 mutant alleles in peanuts alter its mineral and vitamin composition?

Peanuts (Arachis hypogaea L.) with high oleic acid content have extended shelf life and several health benefits. Oleic, linoleic, and palmitic acid contents in peanuts are regulated by ahFAD2A and ahFAD2B mutant alleles. In the present study, ahFAD2A and ahFAD2B mutant alleles from SunOleic 95R were introgressed into two popular peanut cultivars, GG-7 and TKG19A, followed by markers-assisted selection (MAS) and backcrossing (MABC). A total of 22 MAS and three MABC derived lines were developed with increased oleic acid (78–80%) compared to those of GG 7 (40%) and TKG 19A (50%). Peanut kernel mineral and vitamin composition remained unchanged, while potassium content was altered in high oleic ingression lines. Two introgression lines, HOMS Nos. 37 and 113 had over 10% higher pooled pod yield than respective best check varieties. More than 70% recurrent parent genome recovery was observed in HOMS-37 and HOMS-113 through recombination breeding. However, the absence of recombination in the vicinity of the target locus resulted in its precise introgression along with ample background genome recovery. Selected introgression lines could be released for commercial cultivation based on potential pod yield and oleic acid content.

Identification and analysis of major flavor compounds in radish taproots by widely targeted metabolomics.

Radish (Raphanus sativus L.) is an important Brassicaceous vegetable crop that is cultivated worldwide. The taste of radish can be described as pungent, sweet, and crisp. At present, the metabolic characteristics leading to differences in radish taste remain unclear, due to the lack of large-scale detection and identification of radish metabolites. In this study, UPLC-MS/MS-based targeted metabolome analysis was performed on the taproots of eight radish landraces. We identified a total of 938 metabolites, and each landrace exhibited a specific metabolic profile, making it unique in flavor and quality. Our results show that taste differences among the taproots of different radish landraces can be explained by changes in composition and abundance of glucosinolates, polyphenols, carbohydrates, organic acids, amino acids, vitamins, and lipids. This study reveals the potential metabolic causes of variation in the taste and flavor of radish taproots.

The potential of goat meat as a nutrition source for schoolchildren

The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).

Using high-lysine corn flour in the bread-making process

This paper considered the possibility of using high-lysine corn flour in the production techniques of wheat bread. It demonstrated the need for development of a bread formula with functional ingredients. It examined the effect of high-lysine corn flour (5, 10, 15 and 20%) on the quality of dough and bread made therefrom. The studies conducted with standard methods determined the effect of high-lysine corn flour on the physical and chemical parameters and organoleptical properties of finished products. The paper revealed the potential of high-lysine corn flour when it is used in the food industry, in particular in bread baking. The formula for making Solnechny style bread, containing 10% of high-lysine corn flour, was determined. It was found that the developed bread had high quality characteristics. The protein content in the new Solnechny style bread increased by 2.0%, the mineral and vitamin composition changed, the potassium increased by 1.24%, phosphorus - by 3.48%. The finished products were much more enriched with magnesium, manganese and iron, vitamins B1 and PP.

ON THE ISSUE OF CREATING SOLAR DRYING PLANTS FOR THE PURPOSE OF OBTAINING DRIED AGRICULTURAL PRODUCTS

Three solar drying plants are offered – convective, large-sized, and sheet solar drying plants. The advantages of using solar devices for drying agricultural products compared with natural drying in the open air are shown. Products dried in a solar dryer have high consumer properties, the vitamin composition is preserved as much as possible in dried products, enzymes and microorganisms are inactivated, and they are also stored longer than products dried by natural drying in the open air. The high air temperature in the solar dryer significantly reduces the drying time of raw materials by 2.5-4.5 times compared to traditional drying in the sun. Solar dryers are located on any site oriented to the south in order to maximize the radiant flow of solar energy. Convective and sheet solar dryers are easy and convenient for transportation, during the day they can be moved and rotated to the sun. A large-sized helio drying device is offered mainly for small peasant farms. The proposed dryers are simple to manufacture and can be used on farms and private farms.

Development of recipes for sweet processed cheese for medical and preventive purposes with “Vynograd” cryopowder

Processed cheeses have always aroused great interest and liking in a significant part of the population. They can be used for business trips, numerous picnics, and to prepare many dishes that could not be done without them. Another advantage of processed cheeses is their low cost. Therefore, in modern nutrition, processed cheeses have occupied a significant part of the food basket for a long time. The use of processed cheeses makes it possible to significantly expand not only the assortment of these products but also to improve the content of nutrients and the active, therapeutic and preventive role of food. The work aimed to develop sweet processed cheese recipes for medical and preventive purposes with cryopowder “Vynograd”. Scientific research was carried out in the conditions of the scientific laboratory of the department of technology of milk and dairy products of the Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv and in production. The proposed technological scheme for the production of this product. The main organoleptic and technical characteristics of sweet processed cheese with cryopowder domestically produced “Vynograd” were studied. Experimental samples of processed cheese kept a delicate, elastic consistency, had a shine on the outside, and had a characteristic original taste and smell (fresh and sweet). The color of the test samples was light gray, with red-black and white inclusions of various sizes. The test samples had a crust outside and a solid ointment-like mass on the cross-section. The mass fraction of fat in the dry matter in the product was 28.0 %. The experimental cheese samples were characterized by the mass fraction of moisture – 29.8 %; sucrose – 24 %. The pH of experimental pieces of processed cheese with cryopowder was 5.6, respectively. The vitamin composition of the processed sweet cheese with Phyto-additive “Grapes” was also evaluated. Experimental samples with “Vynohrad” cryopowder are characterized by increased indicators of the biological value of the product. Testing samples of combined types of processed cheese preserved technological characteristics and regulatory safety indicators during the regulatory storage time.

Nutritional and antinutritional composition of Synsepalum dulcificum seeds

Purpose: This study was designed to explore the nutritional (proximate, mineral, vitamin) and antinutritional compositions of Synsepalumdulcificum seeds.Method: proximate, mineral, vitamin and antinutritional compositions were evaluated inSynsepalum dulcificum seeds using standard procedures.Results: Proximate composition of the seeds showed moisture content (44.30 ± 0.26%), ash (1.44 ± 0.14%), crude fat (1.33 ± 0.58%), crude fibre (1.30 ± 0.26%), protein (12.32 ± 0.10%) and carbohydrates (39.31 ± 0.57%). Mineral analysis of the seeds showed the presence of some elements such as potassium, sodium, manganese, calcium, phosphorus, and iron. Result of the vitamin analysis showed that the seeds contain vitamin C (4.84 ± 0.95mg/g), vitamin A (3.02 ± 0.47 mg/g) and vitamin E (0.47± 0.01mg/g). The antinutritional parameters analyzed were oxalate (8.42 ± 1.63%), phytate (4.57 ± 0.48%) and hemagglutinin (3.74 ± 0.01%).Conclusion: The results of this study indicated that S. dulcificum seeds have appreciable nutritional contents (such as protein, minerals and vitamins) that are of immense health benefits and low antinutrient content. Further studies aimed at the utilization of this seed in human and livestock nutrition is warranted.

ВОЗМОЖНОСТИ ПРИМЕНЕНИЯ ЛЬНЯНОЙ МУКИ И СЕМЯН ЛЬНА ДЛЯ РАЗРАБОТКИ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The article is devoted to the study of flax seed flour for flour confectionery products. The goal of the study is to carry out a comparative assessment of the quality of flax flour and flax seed with wheat flour for use in technologies of flour confectionery products. Flax flour is 1.7 times more rich in protein, 32 times more in fat but 2 times less in carbohydrates. However, it has almost 8 times as much dietary fibre, which characterises it as a functional product. Flax meal is also dif-ferentiated from wheat flour by its vitamin composition. This is especially true for the B vitamins. Of fat-soluble vitamins - vitamin K should be noted. Of the micronutrients a great saturation of potassium, calcium, magnesium, iron, manganese, copper, selenium and phosphorus. The amino acid composition favourably distinguishes flax meal from the highest grade of wheat flour by the presence of a high concentration of the essential amino acids: arginine, valine, leucine, lysine, me-thionine, threonine, tryptophan, phenylalanine, histidine and isoleucine. A comparative analysis of the chemical composition of two types of flour: high-grade wheat flour and linseed flour shows the potential possibility to use linseed flour for the production of flour confectionery products made of shortbread dough, which can be recommended as functional foodstuffs.

USE OF GRANULAR WIKI IN THE PRODUCTION OF FEED FOR BROILER CHICKENS

The article presents the results of research on the use of granulated vika of the "Lugovchanka" variety in the production of feed for broiler chickens. An analysis of literary sources shows that there is no information on the use of vika in the feed industry in Kazakhstan. The chemical, mineral and vitamin composition of the grain of wiki are defined. To reduce the anti-nutritional substances of the vika, granulation of the vika was carried out. Optimal technological regimes for granulation of vika have been established. Comparisons of the chemical composition of vika with the chemical composition of the legumes used showed that the protein content compared to chickpeas is higher by (22.6%), fodder beans (25.0%) are lower by 4.3%, and the fat content is compared to chickpeas. (1.7%) lower by 13.3%, and with fodder bean (1.50%) at the same level. In addition, vika contains vitamins A, B and mineral elements. The results of the study showed that vika varieties "Lugovchanka" contains an anti-nutritional substance - hydrocyanic acid 1.1 mg / 100 g. To reduce anti-nutritional substances and increase the nutritional value of mixed fodder, granulation of mixed fodder was carried out. The results of the research showed that during the granulation of the vika, the total bacterial contamination decreased by 22.5%, the fungal contamination by 11.2%, the content of hydrocyanic acid by 22.72%. Permissible storage periods for loose and granulated vika have been determined.

Increasıng the bıologıcal value of bread through the applıcatıon of pumpkın puree

Some vegetables are indispensable for the production of a wide range of bread products, because of their chemical composition. One of the factors hindering their widespread use in the bakery is the insufficient study of their functional properties in the mentioned technological areas. The main goal of the study was a complex analysis of the food value, mineral and vitamin compositions of raw materials and bread with additives, on the example of pumpkin variety «Perekhvatka 69». This is necessary to further substantiate the development of technology for the production of new types of bakery products, expanding the range of products and satisfying various consumer preferences. The nature of changes in nutrients, mineral and vitamin compositions in the technological process has been studied, which makes it possible to determine the proportion of reduction in their content. Based on this, it is possible to adjust the content of nutrients, mineral and vitamin compositions before and after the technological process of processing raw materials and making bread with additives. It has been found that the introduction of pumpkin puree has practically no effect on the amount of washed gluten. However, at a dosage of pumpkin puree from 5 to 25 %, the compression strain of raw gluten increases from 68.5 to 94.7 units instrument. This makes it possible to regulate the desired final properties of bread and the deformation of gluten in the dough