ASSESSMENT OF THE NUTRITIONAL VALUE OF A MUFFIN WHEN USING WHOLE-GRAIN WHITE QUINOA FLOUR
https://doi.org/10.31677/2311-0651-2020-29-3-47-53
Abstract
The increase in the production of muffins is due to the use of imported polycomposite mixtures, which simplifies their technology, but does not contribute to the production of high nutritional value products. The purpose of the research is to study the possibility of modifying the muffin recipe by using whole-grain white quinoa flour to increase its nutritional value. As objects of research, we used: high-grade wheat flour, white whole-grain quinoa flour, and laboratory samples of muffin. Organoleptic properties and chemical composition of non-traditional raw materials were studied. It was determined that the studied Ki-Noa flour has beige tones in color, taste - characteristic shades of light bitterness, differs from wheat in an increased content of lipids (3.4 times), dietary fiber (51.3 %), sugars (24.6 %), protein (22.1 %), mineral elements: Ca (5.8 times), Mg (5.5 times), P and Cu (3.8-3.9 times), Se (3.5 times), Mn (2.8 times), Zn (1.7 times), Fe (1.5 times) in the absence ofgluten. The quality and nutritional value of a muffin with the substitution of 12 % wheat flour in the recipe for a similar amount of raw material from white quinoa was studied. The content of mineral elements in the products of the modified recipe above: Mg - 4.4-fold, Mn 1.6, Cu - 36.9 %, Zn - 19.4 P 18.7, Se - 15.2, Fe - 13.0; dietary fiber - 8.8 %>.
About the Author
N. L. Naumova
South Ural State University (National Research University)
Russian Federation
Doctor of Technical Sciences, Professor
Russian Federation
Doctor of Technical Sciences, Professor
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Review
For citations:
Naumova N.L. ASSESSMENT OF THE NUTRITIONAL VALUE OF A MUFFIN WHEN USING WHOLE-GRAIN WHITE QUINOA FLOUR. Innovations and Food Safety. 2020;(3):47-53. (In Russ.) https://doi.org/10.31677/2311-0651-2020-29-3-47-53
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