Carrot leaf powder as a functional additive for producing breadsticks
https://doi.org/10.37493/2307-910X.2024.2.12
Abstract
The article presents the results of a study of some organoleptic and physicochemical quality indicators of carrot leaf powder, semi-finished products and bread sticks based on the first grade wheat flour and carrot leaf powder in an amount of 3–9% by the weight of flour. The presence of a significant amount of biogenic microelements, chlorophyll and β-carotene in the powder of the fortification additive was revealed. In a model experiment, the activation of gas formation processes was noted with an increase in the amount of the carrot leaf powder. The bread sticks of the experimental variants had good organoleptic and physicochemical properties. Based on the results of the tasting, we chose two versions of the products and improved their recipe by adding a vegetable oil. It is proposed to use the carrot leaf powder in amounts of 5 and 7% in further research to improve the technology of functional breadsticks.
About the Authors
A. V. Dudarevich
Grodno State Agrarian University
Belarus
Belarus
Anna V. Dudarevich – Student
Grodno
I. M. Rusina
Grodno State Agrarian University
Belarus
Belarus
Iryna M. Rusina – Cand. Sci. (Biol.), Associate Professor, Department of Technology of Storage and Processing of Plant Raw Materials
Grodno
References
1. Orobinskaya VN. Use of insulin-containing plants as a source of biologically active compounds with antioxidant action. Modern Science and Innovations. 2016;(2):87-94. (In Russ.).
2. Orobinskaya VN, Pisarenko ON, Kholodova EN, Emelyanov SA. A new dietary product with corrective action with the addition of Brassica oleraceae L. Modern Science and Innovations. 2018;(3):158-168. (In Russ.).
3. Orobinskaya VN, Pisarenko ON. The use of biologically active compounds with anticarcinogenic effects in the production of functional food products. Scientific and methodological electronic journal “Concept” = Scientific-methodological electronic journal “Koncept”. 2015;13:1706–1710. Available from: http://e-koncept.ru/2015/85342.htm [Accessed 21 February 2024]. (In Russ.)
4. Khamatgaleeva GA. Formation of consumer properties of enriched sugar waffle cookies by adding crushed nut kernels. Modern Science and Innovations. 2024;(1):58-70. (In Russ.)
5. Pavlova OV, Kucher AS. Modeling of functional phytocompositions for post-covid syndrome. Modern Science and Innovations. 2024;(1):63-60. (In Russ.)
6. Hwang JT et al. Efficiency of the Enzymatic Conversion of Flavone Glycosides Isolated from Carrot Leaves and Anti-Inflammatory Effects of Enzyme-Treated Carrot Leaves. Molecules. 2023;28(11):4291.
7. Titcomb TJ. Carrot Leaves Maintain Liver Vitamin A Concentrations in Male Mongolian Gerbils Regardless of the Ratio of α- to β-Carotene When β-Carotene Equivalents Are Equalized. J Nutr. 2019;149(6):951-958.
8. Practical manual on microbiology. Ed. by NS Egorov. Moscow; 1976. 307 p. (In Russ.)
9. Zvereva LF, Nemtsova ZS, Volkova NP. Technology and technochemical control of bakery production: a textbook. 3rd ed., revised and extended. Moscow: Light and food industry; 1983. 416 p. (In Russ.)
10. Sharshunov VA et al. Technology and equipment for the production of bakery products: textbook. General Ed. VA Sharshunov. Minsk: Minsata; 2017. 1008 p. (In Russ.)
Review
For citations:
Dudarevich A.V., Rusina I.M. Carrot leaf powder as a functional additive for producing breadsticks. Modern Science and Innovations. 2024;(2):126-131. (In Russ.) https://doi.org/10.37493/2307-910X.2024.2.12
Views:
86
Email this article 