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Vol. 27 (2024 year), No. 2, DOI: 10.21443/1560-9278-2024-27-2

Sapozhnikov A. N., Kopylova A. V., Obrikov D. A.
Prospects for using powders from pumpkin pulp and rose hips in bakery products

Research to study the influence of pumpkin and rosehip powders obtained by infrared drying on sensory characteristics, nutritional value and cost of raw materials for bakery products made from premium grade wheat flour has been carried out at the Department of Technology and Organization of Food Production of Novosibirsk State Technical University. The objects of the study are two types of powders made using infrared drying of pumpkin pulp and rose hips, and products using these herbal additives. A flowchart for producing these powders has been developed and demonstrated. The use of infrared radiation as a drying method allows you to preserve a larger amount of useful substances, including vitamin C. Three samples of products were made with different mass fractions of pumpkin and rosehip powders instead of wheat flour. The introduction of powders into products led to an improvement in the organoleptic parameters of the samples. The appearance has remained virtually unchanged, but the texture has improved, and the taste and smell have acquired a light fruity tint. The optimal mass fraction of powders was 4+4 % relative to the mass of wheat flour, which corresponds to experimental sample 3, which has a more pleasant taste and attractive appearance compared to control sample 1. A comparative analysis of the nutritional value of these samples has been carried out. Sample 3 contained beta-carotene and ascorbic acid absent in the control sample 1. The cost of a raw material set for a product sample with an optimal mass fraction of powders weighing 480 g increased by 6.4 rubles (43.8 %) compared to the control sample and is justified by the presence of pumpkin and rosehip powders increasing the organoleptic properties and nutritional value of the product. The resulting product can be sold to a wide range of consumers with different income levels.

(in Russian, стр.14, fig. 5, tables. 6, ref 26, AdobePDF, AdobePDF 0 Kb)

Vol. 28 (2025 year), No. 3, DOI: 10.21443/1560-9278-2025-28-3

Ivanova N. G., Nagumanova A. O., Sapozhnikov A. N.
Development of bakery product technology intended for the prevention of bone system diseases

Reduced bone mineralization, osteopenia, and osteoporosis are socially significant diseases that negatively affect the quality of life. When developing the technology for a bakery product made from premium wheat flour intended for the prevention of skeletal diseases, morel powder has been added to the product recipe as a source of vitamin D, and chia seeds have been added as a source of calcium and magnesium. Experimental samples of the product have acquired a light mushroom flavor and smell, a chia seed flavor, and are characterized by uniform porosity and a large number of dark inclusions. Studies have shown that with an increase in the amount of morel powder, the acidity of the bakery product increases and a decrease in its volume is observed. The optimal amount of morel powder and chia seeds is taken to be 6.67 and 15 % of the flour weight, respectively. Chia seeds absorb water well, so it is advisable to increase the dough moisture by 1 % and the dosage of seeds to 15 % of the flour weight. The developed bakery product "Osteokhleb" provides the daily requirement of an adult for vitamin D by 16.1 %, calcium – by 12.3 %, magnesium – by 21.3 %. The product is recommended for inclusion in a diet aimed at preventing diseases of the skeletal system and including nutrients that have a beneficial effect on the functioning of the musculoskeletal system.

(in Russian, стр.11, fig. 2, tables. 5, ref 18, AdobePDF, AdobePDF 0 Kb)