Effect of pop sorghum on the quality of gluten-free cereal bars

Anhelina Aleksandrova, S. Mykolenko, D. Tymchak, Olha Aliieva
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引用次数: 2

Abstract

Subject of research: technology for the production of gluten-free cereal bars Investigated problem: the development of gluten-free bars with an improved recipe composition, enriched with biologically valuable substances, in particular, for people suffering from gluten intolerance. Main scientific results: Changes in the amino acid composition of sorghum grain due to microwave processing were determined. Formulations of cereal bars were developed using the following ingredients: bananas, dates, coconut flakes, buckwheat flakes, almonds, flax seeds, sorghum pop sorghum, vanilla sugar. The advantages of the biological value of pop sorghum as a promising ingredient in bars were revealed. The influence of the content of pop sorghum in the amount of 4, 6, 8 % in the recipe of cereal bars on their organoleptic and structural-mechanical properties was determined, the nutritional and energy value of the products was established. It was revealed that the introduction of pop sorghum into the composition of the recipe for cereal bars had a significant effect on the maximum load, deformation at maximum load and the coefficient of elasticity of bars. Practical recommendations on the recipe composition of gluten-free cereal bars for pop sorghum and technological modes of their production were developed. The area of practical use of the research results: food enterprises for the production of snacks and functional products, in particular, food concentrate enterprises, restaurants, craft food production. Innovative technological product: technology for the production of gluten-free cereal bars with the addition of pop sorghum Scope of application of an innovative technological product: manufactures engaged in the production of functional food products with high nutritional value in a relatively small volume are an excellent source of energy, dietary fiber, vitamins, macro- and microelements for the human body, in particular, consumers suffer from gluten intolerance.
高粱对无筋谷物棒品质的影响
研究主题:无麸质谷物棒的生产技术研究问题:开发配方成分改良的无麸质棒,富含生物价值物质,特别是对麸质不耐受患者。主要科学成果:测定了高粱籽粒氨基酸组成在微波处理过程中的变化。谷物棒的配方是使用以下成分开发的:香蕉、大枣、椰子片、荞麦片、杏仁、亚麻籽、高粱、香草糖。揭示了高粱作为一种有前景的酒吧原料的生物价值优势。测定了谷物棒配方中4、6、8%的高梁含量对其感官和结构力学性能的影响,确定了产品的营养价值和能量价值。研究表明,在谷物棒配方的组成中加入高粱对棒的最大载荷、最大载荷下的变形和弹性系数有显著影响。对高梁无筋谷物棒的配方组成及其生产技术模式提出了实用建议。研究成果的实际应用领域:食品企业以生产零食和功能性产品为主,特别是食品浓缩企业、餐饮企业、工艺食品生产。创新技术产品:添加高粱的无麸质谷物棒的生产技术创新技术产品的应用范围:从事生产营养价值高、产量相对较小的功能性食品的制造商是能量、膳食纤维、维生素,人体的宏观和微量元素,尤其是消费者对麸质不耐受。
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