TECHNOLOGY OF A SPECIALISED MUFFIN FOR PEOPLE WITH A FOOD ALLERGY TO CHICKEN PROTEIN

CSXYQA

Abstract

A promising area for the development of specialized food products is a group of flour confectionery products. Due to various food intolerances (gluten, chicken egg white, lactose, etc.), this group of products is not recommended for people with certain medical indications. The most common type of intolerance is a food allergy to chicken egg white.

In this regard, there is a need to develop a technology for flour confectionery products that excludes egg whites.

Flax seeds are of interest in the field of food research, since they are a promising and affordable source of functional ingredients.

The conducted studies are related to the study of the effect of flax seeds on the formation of consumer properties of muffins. Experimentally, a technology for preparing muffins was developed, which included replacing chicken eggs with flax seeds and selecting optimal heat treatment modes.

A comparative analysis of the nutritional and energy value, physicochemical, organoleptic quality indicators of the experimental sample of the cake in comparison with the control sample was carried out.

It was found that the addition of prepared flax seeds has a positive effect on the structure of the finished cake and allows you to exclude eggs and margarine from the recipe. The caloric content of the finished product is reduced by 2% compared to the control sample. The content of dietary fiber increases 6 times, which provides 20% of the recommended daily intake.

As a result of the physicochemical analysis of the finished product, it was concluded that prepared flax seeds are a good structure former due to their protein-polysaccharide complex. It was found that the experimental sample meets the requirements of ГОСТ 15052-2014 in its characteristics and is almost as good as the control sample. The developed products will expand the range of specialized food products.