Development of Recipes for Gluten-free Oriental Flour Sweets Shakere With Increased Nutritional Value
Year: 2025
Type: article
Abstract: The aim of research is to develop recipes for gluten-free oriental flour sweets with increased nutritional value using rice flour and pea flour in gluten-free flour compositions. Objectives: to study domestic and foreign studies on the use of rice and pea flour in the production of gluten-free oriental flour sweets; to study the chemical composition of rice and pea flour, to argue the possibility of using them to create gluten-free flour compositions; to establish the effect of gluten-free flour compositions on the quality of finished products; to develop recipes and determine the nutritional value of gluten-free oriental flour sweets. The objects of research are rice flour, pea flour, control and experimental samples of oriental flour sweets. Generally accepted and special methods were used to study the quality of raw materials and gluten-free oriental flour sweets. The prospects of using rice and pea flour in gluten-free flour compositions with a high content of easily digestible starch, protein, dietary fiber, lipids, vitamins, micro- and macroelements for the production of oriental flour sweets have been established. The effect of gluten-free flour compositions on the quality of oriental flour sweets has been studied based on organoleptic and physicochemical indicators. The ratio of rice flour and pea flour in the gluten-free flour composition (91 : 9) has been determined, which will ensure optimal product quality indicators, an increase in protein content by 26.3 %; dietary fiber – by 33.5; vitamin B1 – by 41.4; vitamin P and E – by 87.5 and 96.4, respectively; calcium – by 31.6; iron – by 37.7; magnesium – by 80.1; phosphorus – by 50 %, copper – by 2.96 times, selenium – by 4.1 times, which generally increases the nutritional value of the developed products. The recipes for gluten-free oriental flour sweets presented in the work can be recommended for expanding the range of the domestic market of flour confectionery products with increased nutritional value.
Authors: Tatiana Orlova, Andrey Temnikov
Institution: Kuban State Agrarian University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: hybrid
OpenAlex ID: W4409523083