Khodyreva Z R, Vaytanis M A, Schetinina E M, Vyun O G, Vrzhesinskaya O A
Polzunov Altai State Technical University, 656038, Barnaul, Russian Federation.
Federal Research Centre for Nutrition, Biotechnology and Food Safety, 109240, Moscow, Russian Federation.
Vopr Pitan. 2025;94(2):97-105. doi: 10.33029/0042-8833-2025-94-2-97-105. Epub 2025 Mar 9.
Currently, there is an increase in gluten-associated diseases. The range of food for such patients is currently quite limited. In this regard, the development of new gluten-free products, including those popular among consumers of flour confectionery, is relevant. of the research was to develop a formulation and to evaluate the quality indicators of gluten-free biscuits intended for special dietary uses. . To prepare prototypes of gluten-free biscuits, corn flour, green buckwheat, steamed buckwheat and rice flour were used instead of wheat flour of the highest grade, along with unsalted butter, salt, baking soda, and white sugar. The experimental products were evaluated according to organoleptic (on a five-point scale), physical and chemical (mass fraction of moisture, alkalinity, wetness) and sanitarymicrobiological parameters with calculation of nutritional and energy value. . When developing gluten-free biscuits for the formation of various flavor profiles, wheat flour was 100% replaced with gluten-free flour: corn, rice, steamed buckwheat and green buckwheat. According to the results of an organoleptic assessment and analysis of physical, chemical, microbiological parameters, biscuits with green buckwheat flour, as well as a mixture of corn and rice flour (1:1) were selected. The calculation of the nutritive value showed that one serving of the product (30 g) allows to cover the daily requirement for protein, fats and carbohydrates by 3.0-5.5%, dietary fiber - by about 3%. Despite the slightly increased content of micronutrients in the developed biscuits, they cannot serve as their significant source. Only biscuits with green buckwheat flour can cover the need for phosphorus, iron and vitamins B1 and PP by 5% or more in 1 serving. . The developed biscuits with green buckwheat flour for special dietary uses for people with gluten intolerance can serve a source of such micronutrients as phosphorus, iron, vitamins B1 and PP.
目前，麸质相关疾病呈上升趋势。此类患者的食物种类目前相当有限。因此，开发新的无麸质产品，包括受面粉糖果消费者欢迎的产品，具有现实意义。本研究旨在开发一种配方，并评估用于特殊饮食用途的无麸质饼干的质量指标。为制备无麸质饼干原型，使用玉米粉、绿荞麦、蒸荞麦和米粉替代最高等级的小麦粉，同时加入无盐黄油、盐、小苏打和白砂糖。根据感官（五分制）、物理化学（水分质量分数、碱度、湿度）和卫生微生物参数对实验产品进行评估，并计算营养和能量值。在开发具有各种风味特征的无麸质饼干时，用无麸质面粉（玉米、大米、蒸荞麦和绿荞麦）100%替代小麦粉。根据感官评估结果以及对物理、化学、微生物参数的分析，选择了含有绿荞麦粉以及玉米和米粉混合物（1:1）的饼干。营养价值计算表明，一份产品（30克）可满足蛋白质、脂肪和碳水化合物每日需求量的3.0 - 5.5%，膳食纤维约占3%。尽管所开发饼干中的微量营养素含量略有增加，但它们并非这些营养素的重要来源。只有含有绿荞麦粉的饼干一份可满足5%或更多的磷、铁以及维生素B1和PP的需求。所开发的针对麸质不耐受人群特殊饮食用途的含绿荞麦粉饼干可作为磷、铁、维生素B1和PP等微量营养素的来源。
