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Vol. 25 (2022 year), No. 3, DOI: 10.21443/1560-9278-2022-25-3

Simakova I. V., Strizhevskaya V. N., Nosacheva N. P., Bolotova N. V., Larina M. V., Romanova O. V.
Development of technological solutions for creating nutritional support for the body

Priority directions in developing biomedicine and nutrition are aimed at improving nutrition through the creation of combined food products with the optimal content of essential substances. Foods with a high concentration of nutrients and low moisture content should act as nutritional support in preventive medicine. In the process of research, technological solutions have been developed that preserve the native potential of vegetables and fruits, providing the maximum concentration of substances to create nutritional support for the human body in various conditions. The safety of food components labile in the technological process (chlorophyll, quercetin flavonol and the total amount of phenolic compounds) has been studied on the example of vegetable biscuits (in the initial raw material composition and in the finished product). The studies have been carried out by reverse-phase high-performance liquid chromatography on a Dionex Ultimate 3000 chromatograph (Thermo Scientific, USA). The selected dehydration method meets the requirements for the preservation of biologically active substances and allows one to control the rate of dehydration, minimize the loss of active components and ensure the invariance of the native properties of the raw material (preservation of the structure of the cell membrane inherent in the organoleptic characteristics of the raw material), structural and mechanical characteristics of the product acceptable to the consumer.

(in Russian, стр.8, fig. 2, tables. 3, ref 14, AdobePDF, AdobePDF 0 Kb)

Vol. 26 (2023 year), No. 3, DOI: 10.21443/1560-9278-2023-26-3

Maradudin M. S., Simakova I. V., Maradudin A. M.
Effect of red food bean flour on the rheological properties of pasta

Legumes, in particular beans, differ significantly from cereals in protein content, amino acids, micro- and macroelements, so it can be argued that the addition of beans to the composite mixture will improve the nutrient composition and use the final products (pasta or bakery products) as specialized with increased protein content. The purpose of the work is to study the effect of red bean flour on the rheological properties of dough from a composite mixture based on durum wheat grits, as well as to confirm the possibility of using this product for the production of pasta with high protein content. The influence of beans has been determined by establishing a correlation between the qualitative characteristics of the components of the composite mixture and the rheological properties of the dough based on them. The objects of research are grains of durum wheat variety Krasnokutka-13, whole-ground flour from red food beans and composite mixtures based on them in a percentage ratio: 90 : 10, 80 : 20, 70 : 30, 60 : 40, 50 : 50, 40 : 60, 30 : 70, 20 : 80, and 10 : 90, as well as pasta from composite mixtures. The expediency of using bean flour for the production of pasta has been confirmed. The data obtained are applicable for the preparation and conduct of clinical trials of universal mixtures with high protein content based on bean flour in patients with diabetes mellitus, obesity, and metabolic syndrome.

(in Russian, стр.7, fig. 2, tables. 2, ref 17, AdobePDF, AdobePDF 0 Kb)