ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Cereals and Cereal Products for Dietary Preventive Nutrition

Providing senior citizens with specialized gerontological products is one of the most important tasks of the contemporary food industry. The research objective was to develop targeted functional foods for elderly population based on the peculiarities of their metabolism.
The new products included raw materials with a low glycemic index and a high protein content but a low fat and carbohydrate content, e.g., lentil, pea, and barley flour. Kelp powder served as a source of iodine. The content of proteins, fats, and carbohydrates was studied by infrared spectroscopy using a Spectastar 2500 analyzer. Vitamins, minerals, and trace elements were measured by classical and modern analysis methods.
The research also included a sensory evaluation of the new cereals and cereal products. As for the basic nutrients, the protein content was 20.96–24.33 g/100 g, fat – 3.36–3.49 g/100 g, carbohydrates – 45.07–47.10 g/100 g, energy – 327–333 kcal/100 g. One portion (150 g) satisfied the recommended daily intake of proteins by 18.0%, fats – by 2.9%, carbohydrates – by 9.1%, dietary fiber – by 30.5%, and energy – by 9.13%.
The new products had a good nutritional value and were rich in protein, dietary fiber, vitamins, and micro- and macro-elements, e.g., iodine. The new cereals and cereal products can also be used in diets for senior patients with comorbid pathology.
Herodietic nutrition, vegetable protein, dietary products, lentils, peas, laminaria, iodine
  1. Dzerzhinsky RI, Zausailov AS, Vorontsov AA. Modelling world population dynamics. In: Silhavy R, Silhavy P, Prokopova Z, editors. Data science and intelligent systems. Proceedings of 5th Computational Methods in Systems and Software 2021, Vol. 2. Cham: Springer; 2021. pp. 423–432.
  2. Kapeliushnikov RI. The phenomenon of population aging: Major economic effects. Economic Policy. 2019;14(2):8–63. (In Russ.).
  3. Praskova JuA, Kiseleva TF, Reznichenko IYu, Frolova NA, Shkrabtak NV, Lawrence Yu. Biologically active substances of Vitis amurensis Rupr.: Preventing premature aging. Food Processing: Techniques and Technology. 2021;51(1):159–169. (In Russ.).
  4. Chaulin AM, Grigoryeva YuV, Duplyakov DV. Comorbidity: Chronic obstructive pulmonary disease and cardiovascular diseases. Practical Medicine. 2020;18(1):26–31. (In Russ.).
  5. Dudinskaya EN, Brailova NV, Kuznetsova VA, Tkacheva ON. Osteoporosis in the elderly. Osteoporosis and Bone Diseases. 2019;22(3):34–40. (In Russ.).
  6. Katamanova EV, Efimova NV, Kazakova PV, Ushakova OV, Kodinets IN. Risk factors, quality of life and health of the elderly age persons. Hygiene and Sanitation. 2021;100(8):863–869. (In Russ.).
  7. Doszhanova GN, Abduldayeva AA. Hygienic assessment of nutrition status of the population of the gerontological group. Hygiene and Sanitation. 2017;96(11):1084–1087. (In Russ.).
  8. Adhikari S, Schop M, de Boer IJM, Huppertz T. Protein quality in perspective: A review of protein quality metrics and their applications. Nutrients. 2022;14(5).
  9. Naumov AV, Khovasova NO, Moroz VI, Tkacheva ON, Shavlovskaya OA. The clinical status and treatment options for osteoarthritis in patients with frailty. Therapeutic Archive. 2019;91(12):135–141. (In Russ.).
  10. Robinson S, Granic A, Sayer AA. Micronutrients and sarcopenia: Current perspectives. Proceedings of the Nutrition Society. 2021;80(3):311–318.
  11. Ostrovskiy IV, Shitikova OB. Rationale for the program of prevention of dental diseases among elderly patients. Social Aspects of Population Health. 2019;65(4). (In Russ.).
  12. Gostner JM, Geisler S, Stonig M, Mair L, Sperner-Unterweger B, Fuchs D. Tryptophan metabolism and related pathways in psychoneuroimmunology: The impact of nutrition and lifestyle. Neuropsychobiology. 2020;79(1):89–99.
  13. Galiullin AA, Belova MV. The use of lentil flour for the production of enriched flour mixtures. Surskiy Bulletin. 2021;16(4):47–52. (In Russ.).
  14. Sunidhi M, Bharti G. Pharmaceutical and nutritional properties of turmeric (Curcuma longa): A mini review. Advances in Zoology and Botany. 2020;8(3):83–86.
  15. Polat S, Trif M, Rusu A, Šimat V, Čagalj M, Alak G, et al. Recent advances in industrial applications of seaweeds. Critical Reviews in Food Science and Nutrition. 2021;8:1–30.
  16. Leandro A, Pacheco D, Cotas J, Marques JC, Pereira L, Gonçalves AMM. Seaweed’s bioactive candidate compounds to food industry and global food security. Life. 2020;10(8).
  17. Peñalver R, Lorenzo JM, Ros G, Amarowicz R, Pateiro M, Nieto G. Seaweeds as a functional ingredient for a healthy diet. Marine Drugs. 2020;18(6).
  18. Slavyanskiy AA, Gribkova VA, Nikolaeva NV, Mitroshina DP. Granulated sugar-containing functional products in jelly fillings. Food Processing: Techniques and Technology. 2021;51(4):859–868.
  19. El Khatib S, Muhieddine M. Nutritional profile and medicinal properties of pumpkin fruit pulp. In: Salanta LC, editor. The health benefits of foods – Current knowledge and further development. IntechOpen; 2020.
  20. Chadorshabi S, Hallaj-Nezhadi S, Ghasempour Z. Red onion skin active ingredients, extraction and biological properties for functional food applications. Food Chemistry. 2022;386.
  21. Sagar NA, Pareek S, Benkeblia N, Xiao J. Onion (Allium cepa L.) bioactives: Chemistry, pharmacotherapeutic functions, and industrial applications. Food Frontiers. 2022;3(1):1–33.
  22. Ceclu L, Oana-Viorela N. Red Beetroot: Composition and health effects – A review. Journal of Nutritional Medicine and Diet Care. 2020;6(1).
  23. Czyzowska A, Siemianowska K, Śniadowska M, Nowak A. Bioactive compounds and microbial quality of stored fermented red beetroots and red beetroot juice. Polish Journal of Food and Nutrition Sciences. 2020;70(1):35–44.
How to quote?
Urubkov SA, Korolev AA, Smirnov SO. Cereals and Cereal Products for Dietary Preventive Nutrition. Food Processing: Techniques and Technology. 2022;52(3):536–544. (In Russ.).
About journal