Research of resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle

IF 1 Q4 FOOD SCIENCE & TECHNOLOGY

Nutrition & Food Science Pub Date : 2021-12-17 DOI:10.1108/nfs-06-2021-0189

V. Mihailik, O. Vitriak, Inna Danyliuk, M. Valko, O. Mamai, T. Popovych, Anna Ryabinina, L. Vishnevskaya, Valentina Burak, L. Vognivenko

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Abstract

Purpose The purpose of this paper is to study the resilience and elastic properties of short pastry with the meals of soy, sunflower and milk thistle. Design/methodology/approach Recent studies in the emerging food technologies of short pastry with use of meals were considered. Their focus on the improvement of the functional peculiarities of short pastry and benefits for people were the defining characteristics of the studies. Findings Model food compositions have been developed from soybean meal, sunflower meal and milk thistle for adding them to semi-finished short pastry products. The technology of short pastry confectionery made from short pastry with oilseed meal has been scientifically substantiated and developed. The chemical composition of shortbread cookies with the use of oilseed meal was calculated. The developed technology increased protein content by 2.5 times, cellulose content – by six times, significantly increased mineralization in the developed confectionery products. The content of calcium increased by 172.9 mg, selenium – by 13.06 mcg, iodine – by 2.76 mcg and vitamin E by 2.4 mg. Practical implications The developed technology of short pastry with a model composition of the meal can be used in practice. The use of a meal composition is a promising direction to improve the brittleness of short pastry products. The developed pastry products made from short pastry with added meal can be introduced into catering establishments as functional products with improved biological value. Social implications Developed pastry products can be used as functional products with improved biological value, which is important for people’s health and has positive effects on the human body. Originality/value The use of meals of soy, sunflower and milk thistle in short pastry increases its nutritional and biological value, which improves the impact on the human body. The developed pastry products can be introduced as functional products with improved biological value, which is important for the improvement of people’s health in different countries of the world.

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大豆、向日葵和乳蓟粉制备酥皮的回弹性和弹性研究

目的研究以大豆、向日葵和乳蓟为主要原料的酥皮的回弹性和弹性。设计/方法/方法考虑了最近对使用膳食的短糕点新兴食品技术的研究。他们关注的是改善酥皮糕点的功能特点和对人们的益处，这是研究的决定性特征。FindingsModel食品组合物是从豆粕、向日葵粉和乳蓟中开发出来的，用于将它们添加到半成品酥皮制品中。以油菜籽粕为原料制作酥皮糕点的工艺已得到科学的证实和发展。用油菜籽粕对酥饼饼干的化学成分进行了计算。所开发的技术将蛋白质含量提高了2.5倍，纤维素含量提高了6倍，显著提高了所开发糖果产品的矿化度。钙含量增加172.9 mg，硒–13.06 mcg，碘–增加2.76 mcg和维生素E增加2.4 mg。实际意义所开发的具有膳食模型成分的短糕点技术可用于实践。膳食组合物的使用是改善酥皮制品脆性的一个有前途的方向。以添加膳食的短糕点为原料开发的糕点产品可以作为提高生物价值的功能性产品引入餐饮场所。社会意义开发的糕点产品可以作为具有提高生物价值的功能性产品，对人们的健康很重要，对人体有积极影响。独创性/价值在酥皮糕点中使用大豆、向日葵和乳蓟粉可以增加其营养和生物价值，从而改善对人体的影响。开发的糕点产品可以作为具有提高生物价值的功能性产品引入，这对改善世界各国人民的健康具有重要意义。

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来源期刊

Nutrition & Food Science FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.80

自引率

8.30%

发文量

期刊介绍： Nutrition & Food Science* (NFS) is an international, double blind peer-reviewed journal offering accessible and comprehensive coverage of food, beverage and nutrition research. The journal draws out the practical and social applications of research, demonstrates best practice through applied research and case studies and showcases innovative or controversial practices and points of view. The journal is an invaluable resource to inform individuals, organisations and the public on modern thinking, research and attitudes to food science and nutrition. NFS welcomes empirical and applied research, viewpoint papers, conceptual and technical papers, case studies, meta-analysis studies, literature reviews and general reviews which take a scientific approach to the following topics: -Attitudes to food and nutrition -Healthy eating/ nutritional public health initiatives, policies and legislation -Clinical and community nutrition and health (including public health and multiple or complex co-morbidities) -Nutrition in different cultural and ethnic groups -Nutrition during pregnancy, lactation, childhood, and young adult years -Nutrition for adults and older people -Nutrition in the workplace -Nutrition in lower and middle income countries (incl. comparisons with higher income countries) -Food science and technology, including food processing and microbiological quality -Genetically engineered foods -Food safety / quality, including chemical, physical and microbiological analysis of how these aspects effect health or nutritional quality of foodstuffs