Development of Technology and Evaluation of the Efficiency of a New Product -a Functional Gluten-Free Cup

For patients suffering from celiac disease or other forms of gluten intolerance, the main condition for the preparation of the diet is the rejection of products containing processed products of wheat, rye, barley, i.e. strict adherence to a gluten-free diet. However, there is a limited chemical composition of gluten-free products, which may adversely affect the health and well-being of patients who observe this diet for a long time. Therefore, the researchers are faced with the task of creating new gluten-free products enriched with the necessary substances: plant fiber, vitamins, calcium, magnesium, iron, etc. For this purpose, unconventional raw materials are used in the development of the formulation of this category of flour products. The paper presents the results of a study on the development of a technology for the production of gluten-free cake using amaranth flour, flour from chufa tubers, carrot and apple powders, as well as a mixture of stevioside and isomalt. When designing the recipe for the new product, specialized software was used, which, based on the compiled mathematical model, made it possible to determine the optimal recipe composition of the simulated product with the necessary ratio of ingredients, according to the given restrictions. Six gluten-free cake formulations were prepared. Evaluation of the totality of organoleptic and physico-chemical indicators made it possible to choose the best recipe generated by the program. Gluten-free cake protein contains all the essential amino acids. Moreover, experimental data have been obtained confirming a high degree of balance of the amino acid composition of gluten-free cake proteins. The resulting product can be attributed to the group of functional food products by the content of phosphorus, magnesium, selenium, and for individual consumer groups - also by the content of iron, calcium, potassium. In terms of safety, the developed cake complies with the requirements of TS TS 021. The possibility of including it in the diet of patients with symptoms of gluten intolerance was confirmed with the participation of volunteers. A functional and hardware-technological scheme for the production of gluten-free cake is developed.

gluten-free flour products, celiac disease, specialized software product, amaranth, chufa, carrot powder, apple powder

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