Nutritional Value Research of Spelt Pasta with Vegetable Additives
Oliya F. Fazullina, Stanislav O. Smirnov
Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.
functional products; Noodle products; nutritional value; spelt flour; buckwheat flour; vegetable powders; broccoli; celery
For citation: Oliya F. Fazullina, Stanislav O. Smirnov. Nutritional Value Research of Spelt Pasta with Vegetable Additives. Индустрия питания|Food Industry. 2020. Vol. 5, No. 2. Pp. 61–70. DOI: 10.29141/2500-1922-2020-5-2-8