Approaches to the development of specialized flour confectionery products for nutrition of pregnant and lactating women

Abstract

The article presents the results of research on the development of an assortment of flour confectionery products recommended for the nutrition of pregnant and lactating women. During the research, the methods of trial laboratory baking were used, followed by the evaluation of the obtained samples according to organoleptic and physico-chemical quality indicators using standard techniques. Studies have shown the possibility of using non-traditional raw materials (amaranth, barley and chickpea flour, fruit and vegetable puree, Jerusalem artichoke fiber) that contribute to increasing the nutritional value of flour confectionery products. The use of Jerusalem artichoke syrup and date syrup allows you to reduce the prescription amount of sugar without deterioration of organoleptic and physico-chemical quality indicators. The use of additional raw materials also improves the consumer properties of products, giving the products new shades of taste and aroma. The prototypes of the products met the requirements of the regulatory documentation. The developed flour confectionery products are characterized by increased nutritional value. The consumption of 100 g of products covers the daily need of pregnant and lactating women of more than 15% in protein and phosphorus (baklava «Zhemchuzhina»), dietary fiber (pastry «Isida»), or iodine and iron (cupcake «Zimnij vitamin»). The products are also enriched with polyunsaturated fatty acids, vitamins B, A, E, D, C and minerals – calcium, potassium, magnesium, phosphorus. Developed butter cookies, oriental flour sweets and cupcakes can be included in the diet of pregnant and lactating women, as well as people who adhere to a healthy lifestyle. Scientific novelty is confirmed by patents of the Russian Federation № 2751211 «Method for producing butter biscuits», №­2749917 «Method for making flour based oriental sweets», № 2756531 «Cupcake production method», №2756529 «Cupcake production method».