Abstract

Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.

Keywords

Gluten-free cupcakes, amaranth flour, recipes, semi-finished confectionery products, quality assessment, nutritional value

REFERENCES

1. Strategiya razvitiya pishchevoy i pererabatyvayushchey promyshlennosti Rossiyskoy Federatsii na period do 2020 goda [Food and processing industry development strategy in the Russian Federation up to 2020]. Russian Federation Government Decree. 17.04.2012, No. 559-r. Available at: http://docs.cntd.ru/ document/902343994. (accessed 1 January 2018).
2. Reznichenko I.Yu., Egorova E.Yu. Teoreticheskiye aspekty razrabotki i klassifikatsii konditerskikh izdeliy spetsializirovannogo naznacheniya [Theoretical aspects of development and classification of special purpose confectionery]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology], 2013, no. 3, pp. 133–138.
3. Reznichenko I.Yu., Zorkina N.N., Egorova E.Yu. Sovershenstvovaniye assortimenta konditerskikh izdeliy spetsializirovannogo naznacheniya [Extension of special-use confectionery goods product range]. Polzunovskiy vestnik [Polzunovsky Vestnik], 2016, no. 2, pp. 4–7.
4. Kopishinskaya S.V. Sovremennyye predstavleniya o tseliakii [Modern concepts of celiac disease]. Kazanskiy meditsinskiy zhurnal [Kazan Medical Journal], 2016, vol. 97, no. 1, pp. 101–107. https://doi.org/10.17750/KMJ2016-101.
5. Mihalik D.S., Zhukov G.V., Nikolaenkova L.I., et al. Tseliakiya: bolezn’ i obraz zhizni [Coeliakia: disease and life style]. Zemskiy vrach [Zemsky Doctor], 2012, no. 4, pp. 35–38.
6. Reznichenko I.Yu., Aleshina Yu.A. Sovremennyye trebovaniya k kachestvu i bezopasnosti bezglyutenovoy produktsii v Velikobritanii. Informatsionnoye obespecheniye potrebiteley [Modern demands for quality and safety of gluten-free products in Great Britain. Consumer information support]. Polzunovskiy vestnik [Polzunovsky Vestnik], 2011, no. 3/2, pp. 219–222.
7. Krums L.M., Parfenov A.I., Sabelʼnikova E.A., et al. Lecheniye i profilaktika glyutenchuvstvitel’noy tseliakii [Treatment and preventive treatment of celiac disease]. Eksperimentalʼnaya i klinicheskaya gastroenterologiya [Experimental & Clinical Gastroenterology], 2011, no. 2, pp. 86–92.
8. Haines M.L., Anderson R.P., Gibson P.R. Systematic review: The evidence base for long-term management of coeliac disease. Alimentary Pharmacology & Therapeutics, 2008, no. 28, pp. 1042–1066. https://doi.org/10.1111/j.1365-2036.2008.03820.x.
9. TR TS 027/2012. O bezopasnosti otdel’nykh vidov spetsializirovannoy pishchevoy produktsii v tom chisle dieticheskogo lechebnogo i dieticheskogo profilakticheskogo pitaniya [Technical Regulations of the Customs Union 027/2012. On safety of certain types of specialized food products including therapeutic and preventive dietary food]. 26 p.
10. Rynok bezglyutenovoy produktsii [Gluten-free products market]. Pishchevaya industriya [Food Industry], 2017, no. 1(31), pp. 8–10.
11. Ashirova N.N. Razrabotka novykh retseptur i tekhnologiy bezglyutenovykh kulinarnykh izdeliy na osnove risovoy muki [Development of new recipes and technologies of gluten-free culinary products based on rice flour]. Nauchnoe obozrenie [Science Review], 2014, no. 9–1, pp. 17–19.
12. Shneider D.V., Krylova E.I. Bezglyutenovyye smesi dlya vypechki iz kukuruznoy, risovoy i grechnevoy muki [Gluten-free mixes for baking based on cornflour, rice-flour and buckwheat flour]. Pishchevaya promyshlennostʼ [Food Processing Industry], 2012, no. 8, pp. 63–65.
13. Dvoryadkina E.B., Chugunova E.B., Tiunov V.M. Osobennosti rynka polufabrikatov dlya proizvodstva muchnykh kulinarnykh izdeliy [Features of the market for the production of semi-finished flour culinary products]. Tekhnologii pishchevoy i pererabatyvayushchey promyshlennosti APK – produkty zdorovogo pitaniya [Technologies for the Food and Processing Industry of Aic – Healthy Food], 2016, no. 6(14), pp. 32–41.
14. Mysakov D.S. Razrabotka i tovarovednaya otsenka bezglyutenovogo biskvitnogo polufabrikata. Avtoref. diss. kand. tekhn. nauk [Development and trade analysis of gluten-free semi-finished sponge cake. Cand. eng. sci. thesis]. Ekaterinburg, 2016. 19 p.
15. Dombrovskaya Ya.P., Surmina A.V., Zakalyuzhnyi D.A. Obogashcheniye sukhikh smesey dlya proizvodstva bezglyutenovykh keksov [Enrichment of dry mixes for gluten-free muffins]. Vestnik VGUIT [Proceedings of the Voronezh State University of Engineering Technologies], 2017, vol. 79, no. 1(71), pp. 130–133. https://doi.org/10.20914/2310-1202-2017-1-130-133.
16. Boldina A.A. Razrabotka tekhnologiy khleba i bezglyutenovykh muchnykh konditerskikh izdeliy, obogashchennykh risovoy muchkoy. Diss. kand. tekhn. nauk [Development of production technology of bread and gluten-free flour confectionery enriched by rice bran. Cand. eng. sci. diss.]. Krasnodar, 2015. 204 p.
17. Sibilʼ A.V., Reznichenko I.Yu., Bakin I.A. Razrabotka tekhnologii smesey dlya polufabrikatov muchnykh izdeliy [Mixtures production technology development for obtaining semi-finished baked goods]. Polzunovskiy vestnik [Polzunovsky Vestnik], 2012, no. 2/2, pp. 153–157.
18. Gubanenko G.A., Pushkareva E.A., Rechkina E.A., et al. Razrabotka retseptury i otsenka kachestva obogashchennogo keksa [Formulation development and quality evaluation of enriched cake]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology], 2017, vol. 45, no. 2, pp. 34–40.
19. Tekhnologicheskiye instruktsii po proizvodstvu muchnykh konditerskikh izdeliy [Technology guidelines for flour confectionery goods production]. Moscow: Pishchepromizdat Publ., 1992. 288 p.
20. Shmalko N.A., Chalova I.A., Moiseenko N.A., et al. Osobennosti mikrostruktury i khimicheskogo sostava produktov pererabotki zerna amaranta [Microstructure features and chemical composition of amaranth grain processing food products]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology], 2011, no. 1, pp. 57–63.
21. Smirnov S.O. Razrabotka tekhnologii razdeleniya zerna amaranta na anatomicheskiye chasti i polucheniya iz nikh nativnykh produktov. Diss. kand. tekhn. nauk [Development of technology for amaranth grain separation into anatomical parts and obtaining native products on their base. Cand. eng. sci. diss.]. Moscow, 2006. 215 p.
22. Zharkova I.M., Miroshnichenko L.A., Zvyagin A.A., et al. Amarantovaya muka: kharakteristika, sravnitel’nyy analiz, vozmozhnosti primeneniya. Voprosy pitaniya [Nutricion Problems], 2014, no. 1, pp. 67–73.
23. Ogrodowska D. Zadernowski R., Czaplicki S., et al. Amaranth seeds and products – the source of bioactive compounds. Polish Journal of Food and Nutrition Sciences, 2014, vol. 64(3), pp. 165–170. https://doi.org/10.2478/v10222-012-0095-z.
24. Piecyk M., Worobiej E., Rebiś M., et al. The content and characterization of nutrients in amaranth products. Bromatologia I Chemia Toksykologiczna, 2009, no. 42, pp. 147–153. (In Polish).
25. Zvyagin A.A., Bavykina I.A., Zharkova I.M., et al. Potentsial’nyye vozmozhnosti amarantovoy muki kak bezglyutenovogo produkta [Potential of amaranth flour as a gluten-free product]. Voprosy detskoy diyetologii [Pediatric Nutrition], 2015, vol. 13, no. 2, pp. 46–51.
26. Matveeva I.V., Nesterenko V.V. Amarantovaya muka v kachestve syr’ya dlya proizvodstva bezglyutenovykh muchnykh konditerskikh izdeliy [Amaranth flour as a raw material for gluten-free flour confectionery production]. Khleboprodukty [Bread Procucts], 2012, no. 11, pp. 48–50.