Z. G. Skobelskaya¹, M. G. Balykhin¹, S. D. Khasanova¹, M. S. Gins²
¹Moscow State University of Food Production, Volokolamskoe sh., 11, Moskva, 125080, Russian Federation
²All-Russian Research Institute of Breeding and Seed-Growing of Vegetable Crops, Federal Scientific Center of Vegetable-Growing, ul. Selektsionnaya, 14, Moskovskaya obl., Odintsovskii r-n, pos. VNIISSOK, 143080, Russian Federation
Abstract. Functional food production is a topical issue in organizing a healthy diet. The purpose of the studies was to find an analytical relationship characterizing the influence of ingredients on product quality indicators, as well as to substantiate the proportion of amaranth flour in the formulation of waffle sheets, providing a simultaneous improvement in the quality of finished products and increase in their nutritional value. We used flour from amaranth seeds of Krepysh (Amaranthus hypochondricus) and Valentina (Amaranthus tricolor) varieties. The optimal amount of amaranth flour of Krepysh variety (6%) was determined by the “five-level-one-factor” full factor experiment (5sup1), where the factor was the mass fraction of amaranth flour. The minimum and maximum levels were 2.0% and 10.0%, respectively; the step of variation was 2.0%. In the “three-level-two-factor” (3sup2) experiment the mass fractions of amaranth flour of Krepysh – X1 and Valentina – X2 varieties were the factors. Minimum, average, and maximum levels of factor X1 were 6.0%, 8.0%, and 10.0%, respectively; for factor X2, these indicators were 2.5%, 4.0%, and 5.5%, respectively. The optimal amount of flour of these varieties when they were added together was 8.0 and 4.0%, respectively. The calculation of the nutritional value of the finished product indicated an increase in the proportion of proteins by 0.88%, fats – by 0.81%, dietary fiber – by 0.62%, and minerals – by 762.55 mg%. We registered a slight increase in the proportion of niacin by 0.14%, as well as a decrease in the content of starch and digestible carbohydrates by 2.38% and 1.1%, respectively.
Keywords: amaranth (Amaranthus hypochondricus, Amaranthus tricolor); flour; waffle sheet; formulation; nutritional value.
Author Details: Z. G. Skobelskaya, D. Sc. (Tech.), prof.; M. G. Balykhin, D. Sc. (Econ.), prof.; S. D. Khasanova, должность (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); M. S. Gins, D. Sc. (Biol.), prof
For citation: Skobelskaya ZG, Balykhin MG, Khasanova SD, et al. [Application of amaranth flour in the production of waffle sheets of high nutritional value]. Dostizheniya nauki i tekhniki APK. 2020;34(6):92-6. Russian. doi: 10.24411/0235-2451-2020-10618.