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5 . 2017

Gingerbreads of enhanced nutritional value with the non-traditional raw materials

Abstract

The results of the research on quality indicators and nutritional value of gingerbreads made from non-traditional raw materials are presented. The flour from whole-hulled chickpea seeds, whole-wheat flour, flour from the buckwheat bran and mustard oil has been used. Non-traditional types of flour were added in the form of flour composite mixture instead of wheat flour (50%) according to the recipe of glazed gingerbread, mustard oil -8% to the total weight flour. It has been shown that the usage of unconventional materials can improve the organoleptic and physic-chemical parameters, increase the antioxidant activity, and enhance the nutritional value of gingerbreads produced according to GOST 15810-2014. It has been found that the consumption of 100 g of enriched gingerbread products satisfied the average daily requirement of protein by 10%, fat by 2-6%, carbohydrates by 19%, dietary fiber by 14%, calcium, potassium and selenium by 5-8%, magnesium, phosphorus and iron from 15 to 30%, vitamins B1, B2 and PP by 8-11%, vitamin E by 3-18%, essential amino acids from 9 to 20%.

Keywords:non-traditional raw materials, gingerbreads, quality indicators, nutritional value

Problems of Nutrition. 2017; 86 (5): 75-81. doi: 10.24411/0042-8833-2017-00079.

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CHIEF EDITOR
CHIEF EDITOR
Viktor A. Tutelyan
Full Member of the Russian Academy of Sciences, Doctor of Medical Sciences, Professor, Scientific Director of the Federal Research Centre of Nutrition, Biotechnology and Food Safety (Moscow, Russia)

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