Research on functional gluten-free sorghum muffins of different varieties

2022 ◽  
pp. 55-58
Author(s):  
Юлия Юрьевна Никонорова ◽  
Лариса Александровна Косых ◽  
Любовь Федоровна Сыркина
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Gluten Free ◽  
Free Products ◽  
Sorghum Flour ◽  
Physico Chemical ◽  
Confectionery Products ◽  
Sorghum Grain ◽  
Ground Wheat

Для больных целиакией стоит проблема при составлении рациона питания, в основном это отказ от изделий, которые содержат в своем составе глютен. Перед хлебопекарными предприятиями стоит задача расширить ассортимент безглютеновых продуктов. При изготовлении продуктов, не содержащих глютен, применяют нетрадиционное сырье: к такому сырью относится сорговая мука. Зерно сорго универсально в использовании, в зависимости от сорта его используют как на пищевые цели, так и на кормовые и промышленные. Цель работы - изучение возможности применения сорговой муки из разных сортов для изготовления функциональных безглютеновых кексов. Анализ оценки качества муки и готовых изделий осуществляли органолептическим и физико-химическим способом. Исследованы показатели качества готовых изделий: пшеничной муки высшего сорта и цельносмолотой, полученной из озимой пшеницы сорта Поволжская Нива, а также цельносмолотой сорговой муки из сортов Рось, Державное, Вера и линии Л-246/17. При определении органолептических и физико-химических показателей выявлено, что цвет муки у контрольных образцов был белый и бежевый. У цельносмолотой сорговой муки в зависимости от сорта от светло-бежевого до коричневого. Влажность муки была в норме и не превышала 15 %. По данным фракционного состава белка, самое низкое содержание глютелинов оказалось у линии Л-246/17 (7,98 %), тогда как у пшеничной муки высшего сорта 31,17 %. Хлебопекарная оценка готовых изделий показала, что все кексы со слегка выпуклой формой корки, пропеченные. Объем и удельный объем кексов из цельносмолотой муки сортов Рось, Державное и линии Л-246/17 больше по сравнению с контрольным образцом из цельносмолотой муки пшеницы сорта Поволжская Нива. Проведен сравнительный анализ сортов зернового сорго для применения их в пищевой промышленности, в качестве безглютенового сырья для производства кондитерских изделий. For patients with celiac disease, there is a problem when compiling a diet, mainly it is the rejection of products that contain gluten in their composition. Bakeries are faced with the task of expanding the range of gluten-free products. In the manufacture of gluten-free products, non-traditional raw materials are used, such raw materials include sorghum flour. Sorghum grain is universal in use, depending on the variety, it is used both for food purposes, and for feed and industrial purposes. The purpose of the work is to study the possibility of using sorghum flour from different varieties for the production of functional gluten-free cupcakes. The analysis of the evaluation of the quality of flour and finished products was carried out by organoleptic and physico-chemical methods. The quality indicators of finished products were studied: wheat flour of the highest grade and whole-ground wheat obtained from winter wheat of the Volga Niva variety, as well as whole - ground sorghum flour from the Ros, Derzhavnoye, Vera varieties and the L-246/17 line. When determining the organoleptic and physico-chemical parameters, it was revealed that the color of the flour in the control samples was white and beige. For whole-ground sorghum flour, depending on the variety, from light beige to brown. The moisture content of the flour was normal and did not exceed 15 %. According to the fractional composition of the protein, the lowest content of glutelins was found in the L-246/17 line 7.98 %, while wheat flour of the highest grade - 31.17 %. The bakery evaluation of the finished products showed that all the cupcakes with a slightly convex crust shape are baked. The volume and specific volume of cupcakes made of whole-ground flour of the Ros, Derzhavnoye varieties and the L-246/17 line is higher compared to the control sample made of whole-ground wheat flour of the Volga Niva variety. A comparative analysis of varieties of grain sorghum for their use in the food industry, as gluten-free raw materials for the production of confectionery products is carried out

RESEARCH OF THE POSSIBILITY OF COOKING GLUTEN-FREE COOKIES WITH THE USE OF HYDROCOLLOIDS

2021 ◽  
Author(s):  
А.К. СТРЕЛКОВА ◽  
И.Б. КРАСИНА ◽  
К.Н. СТОРЧЕУС ◽  
Е.В. ФИЛИППОВА
Keyword(s):  
Wheat Flour ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Raw Materials ◽  
Sensory Properties ◽  
Gluten Free ◽  
Water Binding ◽  
Gum Tragacanth ◽  
Confectionery Products

Необходимость разработки безглютеновых продуктов обусловлена ростом численности людей страдающих целиакией, распространенность которой составляет 1 случай на 100–200 человек населения. Решение проблем, возникающих при производстве безглютеновых мучных кондитерских изделий, делает актуальным поиск новых видов сырья, не содержащего глютен и способного улучшать потребительские свойства изделий. В качестве источника безглютенового сырья была выбрана гречневая мука (ГМ). Получено безглютеновое печенье из ГМ в сочетании с различными гидроколлоидами – камедями акации, трагаканта, гуаровой и ксантановой, которые по отдельности добавляли в образцы ГМ в количестве 1г/100 г, и исследовано его физико-химические и сенсорные свойства в сравнении с аналогичными свойствами печенья из пшеничной муки (ПМ). Установлено, что образцы ГМ с добавкой камедей имеют более высокое содержание влаги, а печенье, полученное из смеси ГМ с камедью по разработанной нами технологии, – большую толщину, массу и сниженную прочность при разрушении по сравнению с ГМ и печеньем, изготовленным из нее. При сенсорной оценке качества изделий, проведенной по девятибалльной гедонистической шкале, установлено, что самые высокие показатели качества имеет печенье из ПМ, самые низкие – печенье, приготовленное из ГМ. Внесение камедей улучшило сенсорные показатели изделий на основе ГМ. Лучшим признан образец печенья на основе ГМ с добавлением ксантановой камеди. Таким образом, использование гидроколлоидов улучшает водосвязывающую способность муки и сенсорные показатели изделия – цвет, аромат, вкус и дает возможность получить безглютеновое печенье достаточно высокого качества, сопоставимого с качеством печенья из пшеничной муки. The need to develop gluten-free products is due to the growing number of people suffering from celiac disease, the prevalence of which is 1 case per 100–200 people of the population. Solving the problems that arise in the production of gluten-free flour confectionery products makes it relevant to search for new types of raw materials that do not contain gluten and can improve the consumer properties of products. Buckwheat flour (BF) was chosen as a source of gluten-free raw materials. Gluten-free cookies from BF were obtained in combination with various hydrocolloids-acacia, tragacanth, guar and xanthan gums, which were separately added to BF samples in the amount of 1 g/100 g, and its physical and chemical and sensory properties were studied in comparison with similar properties of wheat flour cookies (WF). The purpose of this work is to obtain gluten-free cookies from BF in combination with various hydrocolloids – acacia gum, tragacanth, guar gum and xanthan gum, which were separately added to BF in the amount of 1 g/100 g, and to study its physical, chemical and sensory properties in comparison with similar properties of cookies from WF. It was found that the samples of BF with the addition of gums have higher moisture content, and the cookies obtained from a mixture of BF with gum according to the technology developed by us – a greater thickness, weight and reduced strength at destruction compared to BF and cookies made from it. In the sensory evaluation of the quality of products conducted on a nine-point hedonistic scale, it was found that the highest quality indicators are cookies made from WF, the lowest – cookies made from BF. The introduction of gums improved the sensory performance of BF-based products. A sample of BF-based cookies with the addition of xanthan gum was recognized as the best. Thus, the use of hydrocolloids improves the water-binding ability of flour and the sensory characteristics of the product – color, aroma, taste, and makes it possible to obtain gluten-free cookies of sufficiently high quality, comparable to the quality of cookies made from wheat flour.

scholarly journals Comparative evaluation of whole grains flour chemical composition of grain sorghum (Sorghum bicolor) and chia (Salvia hispanica)

2020 ◽  
pp. 168-177
Author(s):  
S. Tretiakova ◽  
V. Voitovska ◽  
Y. Yevchuk ◽  
L. Kononenko
Keyword(s):  
Celiac Disease ◽  
Chemical Composition ◽  
Raw Materials ◽  
Chemical Constituents ◽  
Grain Sorghum ◽  
Gluten Free ◽  
Whole Grain ◽  
Free Products ◽  
Salvia Hispanica ◽  
Sorghum Flour

The article highlights a complex of studies and a comparative assessment of flour of various varieties and hybrids of chia and sorghum. It was found that, in terms of their chemical composition, these crops are advisable to use as raw materials for the production of gluten free products. To live a full life, people with celiac disease must constantly consume gluten-free foods. Rice, buckwheat, millet, corn are considered safe, and amaranth, quinoa, sago, Setaria italica, sorghum are also less common in Ukraine. To obtain high-quality gluten-free products, it is important to choose the right raw materials and their ratio in chemical composition. Therefore, it is advisable to study and compare the chemical composition of sorghum and chia flour. The aim of the research was to study and compare the chemical composition of whole grain sorghum flour versus chia for use in the food industry as a source of gluten-free nutrition. The experimental part of the work was carried out during 2017–2019 in the hybrids of grain sorghum of Ukrainian (Lan 59), French (Targga) and American (Prime) selection and Spanish sage (chia) (Salvia hispanica) varieties: Salba, Tzotzol, Iztac. Whole grain sorghum and chia flours were obtained from their grains and various chemical constituents were determined. Comparative analysis of the chemical composition of sorghum and chia flour allows us to note that, on average, the protein content in sorghum was in the range from 9.53 to 10.6 g, in chia varieties from 14.98 to 16.52 g, which is on average five, 8 g more. The data on the determination of fats show that in the hybrid of sorghum of Ukrainian selection, this indicator was 2.8 g, French 1.24 g, and American – 3.3 g, as for chia, this indicator is much higher and varies by varieties from 30, 12 to 30.71 g. Starch is the main component of flour and in sorghum; its mass fraction is more in the Prime hybrid 63.7 g, Lan 59 – 63.1 g and the smallest amount in Targga – 62.7 g. It has been determined that grain sorghum and chia flour has a high content of B vitamins, which act as coenzymes of a number of metabolic processes. In addition to the vitamins listed above, sorghum flour contains vitamins B9, B5, B6 as well. Chia varieties have high levels of micro- and microelements. Key words: flour, vitamins, microelements, proteins, fats, carbohydrates, celiac disease, sorghum, chia.

scholarly journals Influence of barley, corn and rice flour on physical, chemical and sensory characteristics of gluten-free bread

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Md. Abdul Wazed ◽  
Md. Rakibul Islam
Keyword(s):  
Celiac Disease ◽  
Wheat Flour ◽  
Rice Flour ◽  
Gluten Free ◽  
Free Products ◽  
Promising Alternative ◽  
Significance Level ◽  
Physical Chemical ◽  
Physico Chemical ◽  
Histological Improvement

Abstract People suffering from the celiac disease have to apply a strict gluten-free diet because this is the only effective management. Nowadays, the increasing incidence of celiac disease promotes worldwide interests for various desirable gluten free products. As a consequence, food processing researchers have been seeking to develop high-quality gluten-free bread. Cereals having gluten such as wheat must be removed from the diet for the clinical and histological improvement. So, the purpose of this study was to determine the physical, chemical and sensory properties of gluten-free bread produced with barley (T1), corn (T2) and rice (T3) flours instead of wheat flour, using the 1.5 % xanthan gum. The chemical and sensory attributes of bread were evaluated by AOAC method and hedonic test, respectively. Obtained results showed that sample T3 had the highest contents of crude protein (7.94%), ash (2.51%) and carbohydrate (78.31%) as compared to other samples, while fat was lower (2.01%). Regarding moisture, breads prepared with the three different flours were not statistically different at the significance level of p<0.05. However, they differed significantly regarding the specific volume and bake loss. Data also revealed that gluten-free bread, treatment T3 presented the best parameters, being preferred by the sensory evaluation panel, followed by treatment T1 and T2. The overall assessment pointed that the resulting breads treatment T3 was best for all physico-chemical characteristics and, in general, resulted in good sensory behavior, indicating that it could be a promising alternative to wheat flour.

Use of non-traditional type of flour in the production of flour-based culinary products

2020 ◽  
pp. 10-14
Author(s):  
A.T. Vasyukova ◽  
A.E. Alekseev ◽  
A.V. Moshkin ◽  
S.V. Egorova ◽  
V.G. Kulakov
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Structure And Properties ◽  
Free Products ◽  
Functional Additives ◽  
Confectionery Products ◽  
Technical Specifications ◽  
Main Components

This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.

scholarly journals TECHNOLOGY OF GLUTEN-FREE GINGERBREADS FROMSESAME FLOUR

2021 ◽  
Vol 38 (2) ◽  
pp. 85-93
Author(s):  
MEDVEDIEVA Anzhelika ◽  
ANTONYUK Iryna ◽  
GRABOVSKA Olena
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Control Sample ◽  
Rice Flour ◽  
Gluten Free ◽  
Organoleptic Evaluation ◽  
Free Products ◽  
Complete Replacement ◽  
Organoleptic Parameters

Background. Flour confectionery in Ukraine is in high demand, it’s made gluten-free mainly using corn and rice flour, rarely buckwheat. In our opinion, an inte­resting alternative to these types of flour will be to use sesame flour in the recipe and technology of gingerbread products, due to its convenience and unique taste. We have not found any research on the use of sesame flour in the technologies of gingerbread flour confectionery in available sources. The aim of this research is to scientifically substantiate and develop the techno­logy of gluten-free gingerbread with a complete replacement of wheat with sesame flour. Materials and methods. The object of research is the technology of gingerbread using gluten-free finely ground sesame flour. As a control sample, high-grade wheat flour was used for the preparation of children’s gingerbread by custard. The quality of gingerbread is determined according to DSTU 4187:2003 (State Stan­dards of Ukraine). Organoleptic evaluation of the samples was performed on a 5-point scale. The calculation of nutritional value (proteins, lipids, carbohydrates, dietary fiber), and the content of minerals is carried out according to the tables of chemical composition. Results. With the help of test doughs, it was found that in the recipe of children’s gingerbread it is possible to completely replace wheat flour with sesame and "dry perfume" (a mixture of spices) with nutmeg. According to organoleptic parameters of two types of gingerbread from wheat and sesame flour, the latter were less porous, but had a pleasant rich taste of sesame and nutmeg aroma. As a result, the identified shortcomings do not have a significant impact on the overall quality of gluten-free products. The technological scheme of preparation of "Sesame" gingerbreads with the use of sesame flour and nutmeg has been developed. The chemical composition, mineral content and energy value of control and deve­loped gingerbreads were calculated. The latter had better nutritional and biological value. Conclusion. The technology of gingerbread dough and gingerbreads with the use of sesame flour and nutmeg has been developed, which improves the organoleptic and physicochemical parameters of the new "Sesame" gingerbreads, makes their taste more expressive and enriches them with useful microelements. By replacing wheat flour with sesame, the finished products do not contain gluten and can be recommended to certain categories of consumers who suffer from diseases associated with wheat protein intolerance and allergy to it.

scholarly journals Blends of cassava starch with banana flours as raw materials for gluten-free biscuits

2021 ◽  
Vol 42 (4) ◽  
pp. 2293-2312
Author(s):  
Magali Leonel ◽  
◽  
Thaís Paes Rodrigues dos Santos ◽  
Sarita Leonel ◽  
Ciro Hugo Elnatan de Souza Santos ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Starch Content ◽  
Cassava Starch ◽  
Raw Material ◽  
Banana Peel ◽  
Gluten Free ◽  
Free Products ◽  
Functional Additive ◽  
Banana Flour

The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.

scholarly journals Effect of addition corn flour, millet flour and pumpkin seed flour on the properties of gluten-free gingerbread

2021 ◽  
Vol 845 (1) ◽  
pp. 012108
Author(s):  
P K Garkina ◽  
A A Kurochkin ◽  
D I Frolov ◽  
G V Shaburova
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Gluten Free ◽  
Corn Flour ◽  
Pumpkin Seed ◽  
Complete Replacement ◽  
Seed Flour ◽  
Functional Orientation ◽  
Physicochemical Methods

Abstract This article presents the development of a recipe for gluten-free gingerbread using secondary raw materials and cereals that normalize the intestinal micro flora. The gluten-free gingerbread recipes included the following gluten-free raw materials: corn flour (CF), millet flour (MF), pumpkin seed flour (PSF). The formulation was used as gingerbread «Limon» of wheat dough as a control sample. Prescription gluten-free components and their ratio were selected based on the analysis of data from domestic and foreign sources, taking into account the functional orientation and consumer properties. Laboratory baking of gingerbread was carried out with a complete replacement of wheat flour in the recipe for a different ratio of gluten-free flour mixture CF:MF:PSF - 40:40:20 and 35:35:30. To evaluate the obtained gingerbread, organoleptic and physicochemical methods of analysis were used. The organoleptic properties and physicochemical properties of the control sample and samples of gluten-free mixtures were compared. It has been found that replacing wheat flour with a gluten-free flour mixture generally improves the properties of gingerbread. We determined the rational ratio of gluten-free flour ingredients for the production of gingerbread CF:MF:PSF - 35:35:30.

scholarly journals POSSIBILITIES OF USING NON-TRADITIONAL TYPES OF FLOUR IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS

2020 ◽  
Vol 35 (1) ◽  
pp. 83-93
Author(s):  
A.A. Imaeva ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Scientific Work ◽  
Gluten Free ◽  
Chemical Parameters ◽  
Corn Flour ◽  
Free Products ◽  
Confectionery Products ◽  
Physical And Chemical

During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of flour and their impact on the technological properties of wheat flour indicate the possibility and feasibility of their use as an additive in the baking and confectionery industry to increase the nutritional value of finished products and possibly give them preventive properties.

ASSESSMENT OF THE NUTRITIONAL AND BIOLOGICAL VALUE OF UNLEAVENED DOUGH FROM GLUTEN-FREE FLOUR MIXTURE

2020 ◽  
Author(s):  
О.А. КОРНЕВА ◽  
Е.Г. ДУНЕЦ ◽  
Т.Д. ПОЛОЗЮК ◽  
А.В. ФЕДОСЕЕВА
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Raw Materials ◽  
Gluten Free ◽  
Dietary Fibers ◽  
Corn Flour ◽  
Free Products ◽  
Biological Value ◽  
Defense Systems ◽  
Minced Meat

Безглютеновая продукция, помимо исключения глютена, должна обеспечивать профилактику состояний, возникающих при соблюдении безглютеновой диеты, пищевых дефицитов, ослабленности защитных систем организма. Установлено, что разработанное пресное тесто на основе композиции соевой, рисовой и кукурузной муки в отличие от теста из пшеничной муки имеет более сбалансированный состав белков, жиров и углеводов 1 : 1,2 : 5,1 соответственно, содержит в 6,8 раза больше жира, а крахмальная составляющая снижена на 23. В100 г разработанного теста содержится 1,85 г пищевых волокон. При употреблении порции пельменей (200 г) удовлетворение суточной потребности составляет (без учета нутриентов фарша), : в основных пищевых веществах 7,67,7, витаминах группы В 5,59,0, РР 8,55, Е 17,20, в кальции 3,94, магнии 7,95, селене 20,32. Биологическая ценность белков теста составляет 62, что более чем в полтора раза превышает биологическую ценность белков теста из пшеничной муки. Высокое содержание витаминов, минеральных веществ и пищевых волокон позволяет отнести разработанное тесто на основе безглютенового сырья к продуктам профилактической направленности. Gluten-free products, in addition to excluding gluten, should provide prevention of conditions (food deficiencies, weakening of the bodys defense systems) that occur when following a gluten-free diet. It was found that the developed unleavened dough based on a composition of soy, rice and corn flour, in contrast to the dough from wheat flour, has a more balanced composition of proteins, fats and carbohydrates 1 : 1,2 : 5,1 respectively, contains 6,8 times more fat, and the starch component is reduced by 23. 100 g of the developed dough contains 1,85 g of dietary fiber. When using a portion of dumplings (200 g), the daily requirement is met (excluding minced meat nutrients),: in basic nutrients 7,67,7, B vitamins 5,59,0, PP 8,55, E 17,20, in calcium 3,94, magnesium 7,95, selenium 20,32. The biological value of dough proteins is 62, which is more than one and a half times higher than the biological value of wheat flour dough proteins. The high content of vitamins, minerals and dietary fibers allows us to refer the developed dough based on gluten-free raw materials to the products of preventive orientation.

FORMULATION CURD SOUFFLE FOR GLUTEN-FREE NUTRITION

2021 ◽  
Author(s):  
М.В. РЫБЕНКО ◽  
Э.К. НИГМЕТОВА ◽  
Ю.В. УШАКОВА ◽  
К.Е. БЕЛОГЛАЗОВА ◽  
Г.Е. РЫСМУХАМБЕТОВА ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Payback Period ◽  
Cottage Cheese ◽  
Gluten Free ◽  
Plant Origin ◽  
Chemical Parameters ◽  
Number Of Patients ◽  
Physical And Chemical

Рост числа больных с алиментарно-зависимыми заболеваниями во многих странах делает необходимым расширение ассортимента продуктов для диетического питания. Исследована возможность применения полисахаридов микробного и растительного происхождения в качестве структурообразователей в рецептуре творожного суфле для безглютенового питания. Предложена замена глютенсодержащего сырья – пшеничной муки на полисахариды (ПС) ксантан и гуаран. Объектом исследования были образцы творожного суфле с внесенным ксантаном или гуараном в количестве 0,3; 0,5; 0,7 и 1,0% от массы сырья взамен пшеничной муки. Контролем служил образец суфле из творога, приготовленного по стандартной рецептуре, без замены пшеничной муки ПС. Установлено, что после выпечки консистенция изделий с ксантаном не соответствовала требованиям, предъявляемым к суфле: оно было плотным и не обладало ярко выраженной характерной пористостью. Наивысшую органолептическую оценку получил образец суфле с содержанием 0,3% гуарана со структурой и вкусом, характерными для контрольного образца. Исследованные физико-химические показатели и пищевая и энергетическая ценность разработанного творожного суфле для безглютенового питания сопоставимы с аналогичными показателями контрольного образца. Рассчитано, что при годовом объеме выработки разработанной продукции 35,3 т срок окупаемости составит 0,33 года при рентабельности 50%. The increase in the number of patients with alimentary-dependent diseases in many countries makes it necessary to expand the range of products for dietary nutrition. The possibility of using polysaccharides of microbial and plant origin as structure-forming agents in the formulation curd souffle for gluten-free nutrition has been investigated. Replacement of gluten-containing raw materials – wheat flour with polysaccharides (PS) xanthan and guaran is proposed. The object of the study was samples of cottage cheese souffle with xanthan or guaran added in the amount of 0,3; 0,5; 0,7 and 1,0% of the mass of raw materials instead of wheat flour. The control was a sample of a souffle made of curd prepared according to a standard formulation, without replacing wheat flour with PS. It was found that after baking, the consistency of products with xanthan did not meet the requirements for the souffle: it was dense and did not have a pronounced characteristic porosity. The highest organoleptic rating was given to a souffle sample containing 0,3% guaran, which had the structure and taste characteristic of the control sample. The studied physical and chemical parameters and the nutritional and energy value of the developed curd souffle for gluten-free nutrition are comparable with similar indicators of the control sample. It is calculated that with an annual output of 3,3 tons of developed products, the payback period will be 0,33 years with a profitability of 50%.

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