Assessment of the quality and biological value of baked dishes using gluten-free raw materials

Abstract

Analyzing the modern conditions of human life, it can be concluded that the decrease in physical activity, stress, nervous and emotional tension, unhealthy environmental situation and many other factors adversely affect people's health. Recently, the violation of the food status of the population, especially the residents of ecologically dangerous regions, has also caused concern. Also, today, in some segments of the population indigestion is increasingly observed that is caused by an abnormal reaction to gluten. In this regard, an important task for restaurants is to make adjustments to the diet of some segments of the population, which requires the development of new food technologies using gluten-free raw materials. Scientific novelty is in the study of the biological values and the development of new directions in the technology of functional foods on the basis of glutinosae raw materials. In the process of investigating the problem, the methods of profile analysis, theoretical generalization and comparison, and instrumental methods for determining the chemical composition were used. On the basis of the conducted research the set of properties of the developed products without the use of gluten-containing raw materials is established, the energy, biological value, organoleptic properties that determine the quality of food products are determined. Introduction of production technology of dishes based on gluten-free raw materials in the enterprises of public catering, as well as in the enterprises manufacturing frozen products, will not only expand the range of pastry dishes and products, but will also improve their quality, contribute to the further development and implementation of goals in sales of new products, providing the population with important food products.