Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 69934 10.21603/2074-9414-2023-3-2454 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Functional Biscuits with Soy Protein Галеты повышенной пищевой ценности с соевым белковым продуктом https://orcid.org/0000-0003-2240-0614 Стаценко Екатерина Сергеевна Statsenko Ekaterina S. ses@vniisoi.ru https://orcid.org/0000-0002-4656-638X Штарберг Михаил Анатольевич Shtarberg Mikhail A. https://orcid.org/0000-0002-0983-4541 Бородин Евгений Александрович Borodin Eugene A. Всероссийский научно-исследовательский институт сои Благовещенск Россия All-Russian Scientific Research Institute of Soybean Blagoveshchensk Russian Federation Амурская государственная медицинская академия Министерства здравоохранения Российской Федерации Благовещенск Россия Amur State Medical Academy of the Ministry of Healthcare of the Russian Federation Blagoveshchensk Russian Federation Амурская государственная медицинская академия Министерства здравоохранения Российской Федерации Благовещенск Россия Amur State Medical Academy of the Ministry of Healthcare of the Russian Federation Blagoveshchensk Russian Federation 29 09 2023 29 09 2023 53 3 513 524 01 02 2023 04 04 2023 https://fptt.ru/en/issues/22025/21990/

При разработке новых рецептур и технологий пищевых продуктов, в том числе мучных кондитерских изделий, особое внимание уделяется повышению их пищевой ценности. Галеты относятся к продуктам массового потребления, они удобны для быстрого питания и перекусов, а также являются перспективным объектом для обогащения функциональными пищевыми ингредиентами. Цель исследования – разработка рецептуры галет с обогащающей добавкой на основе соевого белкового продукта и изучение качества и пищевой ценности готового изделия. Объектами исследования являлись измельченный белковый продукт, полученный из соевого зерна по запатентованной технологии (патент № 2218816), и экспериментальные образцы галет на основе мучной смеси с массовой долей соевого белкового продукта от 2,5 до 15,0 % (кратность 2,5 %) от общей массы пшеничной муки. Контрольный образец – галеты Арктика. Физико-химические и другие показатели качества готовых изделий определяли с помощью стандартных методов. Изофлавоноиды устанавливали методом ВЭЖХ с использованием элюента метанол:вода. Замена в рецептуре галет части пшеничной муки соевым белковым продуктом привела к повышению пищевой ценности готовых изделий и уменьшению намокаемости (с 196 до 172 %) и содержания сырой клейковины (с 30,7 до 28,4 %). Установлено, что оптимальное содержание соевого белкового продукта в рецептуре галет не должно превышать 7,5 % от общей массы пшеничной муки. Увеличение массовой доли добавки более 7,5 % привело к снижению показателя намокаемости ниже требуемых значений (˂ 170 %) и ухудшению органолептических характеристик – пористости и хрупкости. Добавление соевого белкового продукта способствует повышению пищевой ценности галет по белку на 21,6 %, жиру – на 14,1 %, минеральным веществам – на 11,1 %, изофлавоноидам – на 140,8 % (с 4,83 до 11,63 мг/100 г) при снижении содержания общих углеводов на 6,5 % по сравнению с контролем. Была разработана рецептура и технология для промышленного производства галет с соевым белковым продуктом. Полученные результаты свидетельствуют о возможности использования галет с соевым белковым продуктом в качестве пищевых продуктов функциональной направленности, т. к. степень удовлетворения суточной физиологической потребности в функциональных пищевых ингредиентах при употреблении 100 г изделий увеличивается до значимых величин по фосфору (с 11,7 до 20,1 %), витамину Е (с 12,6 до 18,0 %) и изофлавоноидам (с 9,6 до 23,2 %) по сравнению с контролем.

As a rule, modern confectionery products have added nutritional value, which makes them functional products. As a popular snack, biscuits are a promising object for fortification with functional ingredients. This article introduces a new formulation for biscuits fortified with soy protein. The research featured crushed soy protein obtained using a patented technology (patent No. 2218816). The experimental biscuits included a mix of wheat flour with 2.5–15.0% soy protein. The control sample was represented by commercial biscuits of the Arktika brand. Physicochemical and other quality indicators were determined by standard methods. The isoflavonoid test involved high performance liquid chromatography with methanol:water eluent. The experimental biscuits had a higher nutritional value; the absorption indicator fell from 196 to 172%. The crude gluten content dropped from 30.7 to 28.4%. The optimal content of soy protein in the new formulation was below 7.5% of the total mass of wheat flour. A higher mass fraction brought the absorption index below the standard value (˂ 170%) and spoiled the porosity and brittleness. Compared with the control sample, the nutritional value of the experimental sample improved as follows: protein – by 21.6%, fat – by 14.1%, minerals – by 11.1%, isoflavones – by 140.8% (from 4.83 to 11.63 mg/100 g). Total carbohydrates dropped by 6.5%. The formulation demonstrated good prospects for industrial production. The new biscuits with soy protein can be classified as functional food: compared to the conventional biscuits, the recommended daily intake (100 g) for phosphorus increased from 11.7 to 20.1%, vitamin E – from 12.6 to 18.0%, for isoflavones – from 9.6 to 23.2%.

 Мучные кондитерские изделия галеты соя белковый продукт качество обогащение пищевая ценность клейковина изофлавоноиды Flour products biscuits soybean protein products quality fortification nutritional value gluten isoflavonoids

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