Деталі
Опубліковано: Четвер, 08 липня 2021, 11:05
Перегляди: 1126
13. FUNCTIONAL INGREDIENTS IN BAKING
https://doi.org/10.31073/foodresources2021-16-13
Oksana Naumenko, Tetiana Polonska, Inna Hetman
Pages: 135-143
Full article PDF
 
Abstract
An important issue today is using functional ingredients in the field of healthy nutrition. The aim of the work is to compile an analytical review of using the functional ingredients in the technology of bread and bakery products. Bread can be considered a promising product for the enrichment with essential ingredients due to the fact that it is commonly used and affordable. Providing products with the desired functional properties can be done by targeted optimization of their chemical composition, the use of new materials, dietary supplements and functional ingredients. Numerous studies have shown a sharp increase in human needs for functional ingredients provision of the population with micronutrients. Traditionally, for the enrichment of food – especially bread – use valuable biologically active substances, including vitamins-antioxidants (A, E, C and β-carotene), which prevent lipid peroxidation and accumulation of free radicals, polyunsaturated fatty acids, food fiber, protein isolates and partially defatted flour. The results of the analytical review. Analysis and generalization of literature sources on the use of functional ingredients in bread technology has identified the main areas of their use – the use of sugar substitutes, enrichment of products with proteins and dietary fiber, the use of oils containing ῳ-3, ῳ-6 fatty acids. The obtained data can be used to expand a new range of bakery products and improve existing technologies for the production of functional, health, therapeutic and dietary products for different groups.
Key words: functional ingredients, bread, functional product
 
References
1. Shafranskyy V. (2016) Yevropeysʹka polityka «Zdorovya-2020»: vykorystannya naukovo obgruntovanykh stratehiy dlya otrymannya pozytyvnykh rezulʹtativ. [European Health Policy 2020: Using science-based strategies to deliver positive results]. Ekonomika i pravo okhorony zdorovʺya. [Economics and health law]. №1 (3). s.44-48. [in Ukrainian].
2. Kaprelyants L., Petrosyants A. (2011). Likuvalʹno-profilaktychni vlastyvosti kharchovykh produktiv ta osnovy diyetolohiyi: pidruch. [Therapeutic and prophylactic properties of food and basics of nutrition: textbook.]. O.: Druk. 269 s. [in Ukrainian].
3. Konspekt lektsiy z kursu «Tekhnolohiya funktsionalʹnykh kharchovykh produktiv» dlya studentiv napryamu pidhotovky bakalavriv spetsialʹnosti 181 «Kharchovi tekhnolohiyi» profesiynoho spryamuvannya «Restoranni tekhnolohiyi zdorovoho kharchuvannya» dennoyi ta zaochnoyi form navchannya [ Summary of lectures on the course "Technology of functional foods" for students majoring in bachelors specialty 181 "Food Technology" professional direction "Restaurant technologies of healthy eating" full-time and part-time education]. Ukl. I. Bilenʹka O.: ONAKHT, 2019. 59 s. [in Ukrainian].
4. Syrokhman I., Zavhorodnya V. (2009) Tovaroznavstvo kharchovykh produktiv funktsionalʹnoho pryznachennya. [Commodity science of functional foods]. Navchalʹnyy posibnyk. [Tutorial]. K.:Tsentr. 544 s. [in Ukrainian].
5. Kontselyarenko A. Krainyuk L. (2010) Ozdorovche kharchuvannya: istoriya, rozvytok ta problemy. Novitni tekhnolohiyi ozdorovchykh produktiv kharchuvannya XXI stolittya : mizhnarod. nauk.-prak. konf., 21 zhovtnya 2010 r., m. Kharkiv. [Health nutrition: history, development and problems. The latest technologies of health foods of the XXI century: international. scientific-practical conf., October 21, 2010, Kharkiv] Kharkiv : KHDUKHT. S. 275-276 [in Ukrainian].
6. Krishnan S. Rosenberg L., Singer M. (2007) Glycémie index, glucemic wad, and cereal fiber intake and risk of type 2 diabetes in us black women. Aron, intern. Med. v. 167. P. 2304-2309.
7. Nechayev A., Traubenberg S., Kochetkov A.  (2003) Pishchevaya khimiya: pídruchnik 2-ye izd [Food chemistry: a textbook. 2nd ed].  SPb. : GIORD. 640 s. [in Russian].
8. Foster-Powe K.S., Brand-Miller S. E. (2002 ) International table of glycémie index and glycémie load values. Am. S. Clin. Nutr.Vol. 76. № 1. P. 5-56
9. Sweeteners and sugar alternatives in food technology. H. Mitchell. (Ed) (2006)Sweeteners and sugar alternatives in food technology.  Oxford: Blackwell Publishiug,  413 p.
10. David L. Katz; Rachel S. C. Friedman; Sean C. Lucan. (2008) Nutrition in clinical practice: a komprehensive, evidenct ‑ based manual for the practitioner by D. L. Katz. Sippincott Williams Wilkins. 592 p.
11. Salmeron I., Manson F. (2001) Dietary fat intake and risk of type 2 diabets in women. Am. S.Clin. Nutr. V. 73. P. 1019-1026.
12. Encyclopedia of human nutrition edited by B. Caballero, L. Allen, A. Prentict. (Eds). (2005). Encyclopedia of human nutrition Oxford. Elsevier. 2000 p.
13. Koryachkina S., Ladnova O. (2008)  Sozdaniye tekhnologii khlebobulochnykh izdeliy dlya bol'nykh sakharnym diabetom. [Creation of technology of bakery products for patients with diabetes mellitus]. Khraneniye i pererabotka zerna. [Grain storage and processing] № 5.  S. 44-46. [in Russian].
14.  Drobot V. (1998) Dovidnyk z tekhnolohiyi khlibopekarsʹkoho vyrobnytstva: navch. posibnyk. [Handbook of bakery technology: textbook. manual.] K. : Ruslana. 416 s [in Ukrainian].
15.  Dudkin M., Cherno N., Kazanskaya I. (1988) Pishchevyye volokna. [Dietary fiber]. Urozhay. [Harvest]. 146 s. [in Russian].
16. Shimanskaya Ye., Oseyko N. (2012) Fosfolipidnyye zhirovyye produkty funktsional'nogo naznachennya. [Phospholipid fat products for functional purposes]. Kharchova nauka í tekhnologíya. [Food science and technology]. № 1 (18).  S. 28-30. [in Russian].
17. Drobot V. (2003) Kharchovi dobavky ta yikh funktsionalʹna rolʹ u tekhnolohichnomu protsesi. [Food additives and their functional role in the technological process]. Khranenye y pererabotka zerna. [Grain storage and processing]. №9. S. 25–27. [in Ukrainian].
18. Kaprel'yans L. (2004) Funktsional'nyye produkti pitaniya: sovremennoye sostoyaniye i perspektivi razvitiya. [Functional food: current status and development prospects]. Produkti i ingrediyenty. [Products and ingredients].  №1. st.22-24. [in Russian].
19. Pis'mennyy V., Troitskiy B. (2002) Khlebobulochnyye izdeliya s pektinom. [Bakery products with pectin]. Khlebopecheniye Rossii. [Baking in Russia]. №6. S. 32 [in Russian].
20. Kon' I ., Tutel'yan V. (2004) Uglevody. Rukovodstvo po detskomu pitaniyu. [Carbohydrates. Children's guide]. M. : MIA. S. 41-51. [in Russian].
21. Vaynshteyn S., Masik A. (1984) Pishchevye volokna i usvoyayemost' nutriyentov. [Dietary fiber and nutrient digestibility]. Voprosy pitaniya. [Nutrition issues]. №3. S. 6-12. [in Russian].
22. Dudkin M. S., Chedno N. K. (1988) Pishchevyye volokna v tekhnologii khleba.  [Dietary fiber in bread technology]. K. : Urozhay [Harvest]. 152 s. [in Russian].
23. Buldakov A. (2007) Pishchevyye dobavki: spravochnik. [Food additives: a reference book]. M. : DeLi prin 436 s. [in Russian].
24. Krishnan S., Rosenberg L., Singer M. (2007). Glycémie index, glucemic wad, and cereal fiber intake and risk of type 2 diabetes in us black women. Aron, intern. Med.v. 167.  P. 2304‑2309.
25. Ivanov S., Peshuk L., Radziyevsʹka I. (2013) Tekhnolohiya kupazhovanykh zhyriv zbalansovanoho zhyrnokyslotnoho skladu: monohrafiya. [Technology of blended fats of balanced fatty acid composition: monograph]. K. : NUKHT. 210 s [in Ukrainian].
26. Seyed M. O., Masoud R., Seyed H. R., Seyed M. H. (2010) Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chemistry. Vol. 120, Issue 1. P. 193–198.
27. Din  J. N. (2006) Omega 3 fatty acids and cardiovascular disease fishing for natural treatment. BMJ Vol. 328, Issue 7430. P. 30–35. 

naas logo mes logo