We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Nutritional value and consumer properties of bakery products with fructose for diabetic nutrition.
- Authors
Drobot, Vira; Shevchenko, Anastasiia
- Abstract
Introduction. Nutritional value and consumer properties are decisive for assessing the quality of products which are attractive for the consumer. In this paper a study of these characteristics in products for the diabetic direction is presented. Materials and methods. The dough was prepared in an unoccupied way after the developed recipes. These characteristics were determined by the organoleptic parameters by the expert estimation method, the structural and mechanical properties of the crumb on the automated penetrometer, the degree of freshness conservation by the indexes of lidding and moisture content, distribution and forms of moisture communication by differential thermal analysis on the derivatograph, the content of aromatic substances by the amount of bisulfite binding compounds. Results and discussion. Currently, diabetic bakery products made after common recipes have a low nutritional value and a short expiration date without loss of freshness. An expert assessment of the diabetic products developed by us «Bakery product 1» and «Bakery product 2», enriched with the components of casein, powder of artichoke, cellulose of buckwheat bran, calcium citrate, magnesium, zinc and iron showed an improvement of the organoleptic qualities of the products when adding these components. The determination of the deformation of the crumb and the hydrophilic properties revealed that the developed products strung slowly due to increasing of water absorption capacity. This correlates with the better preservation of the associated moisture during storage. These products, in comparison with the control sample, contain more aromatic compounds both in the crust and in the crumb. The calculation of the nutritional value of products showed a significant increase of the nutrient content in samples with additives. Conclusion. The developed products have a higher nutritional value and better quality characteristics, they are slowly striking.
- Subjects
BAKED products; NUTRITIONAL value; FOOD quality
- Publication
Ukrainian Food Journal, 2017, Vol 6, Issue 3, p480
- ISSN
2304-974X
- Publication type
Article
- DOI
10.24263/2304-974X-2017-6-3-8