Functional Biscuits with Soy Protein
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 resea...
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Kemerovo State University
2023
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Online Access: | https://doi.org/10.21603/2074-9414-2023-3-2454 https://doaj.org/article/fbcf75ef5fcb44c09a32e135e8a90e7e |
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ftdoajarticles:oai:doaj.org/article:fbcf75ef5fcb44c09a32e135e8a90e7e 2024-01-21T10:04:22+01:00 Functional Biscuits with Soy Protein Ekaterina S. Statsenko Mikhail A. Shtarberg Eugene A. Borodin 2023-09-01T00:00:00Z https://doi.org/10.21603/2074-9414-2023-3-2454 https://doaj.org/article/fbcf75ef5fcb44c09a32e135e8a90e7e RU rus Kemerovo State University https://fptt.ru/en/issues/22025/21990/ https://doaj.org/toc/2074-9414 https://doaj.org/toc/2313-1748 doi:10.21603/2074-9414-2023-3-2454 2074-9414 2313-1748 https://doaj.org/article/fbcf75ef5fcb44c09a32e135e8a90e7e Техника и технология пищевых производств, Vol 53, Iss 3, Pp 513-524 (2023) flour products biscuits soybean protein products quality fortification nutritional value gluten isoflavonoids Food processing and manufacture TP368-456 article 2023 ftdoajarticles https://doi.org/10.21603/2074-9414-2023-3-2454 2023-12-24T01:42:39Z 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%. Article in Journal/Newspaper arktika Directory of Open Access Journals: DOAJ Articles Food Processing: Techniques and Technology 513 524 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
Russian |
topic |
flour products biscuits soybean protein products quality fortification nutritional value gluten isoflavonoids Food processing and manufacture TP368-456 |
spellingShingle |
flour products biscuits soybean protein products quality fortification nutritional value gluten isoflavonoids Food processing and manufacture TP368-456 Ekaterina S. Statsenko Mikhail A. Shtarberg Eugene A. Borodin Functional Biscuits with Soy Protein |
topic_facet |
flour products biscuits soybean protein products quality fortification nutritional value gluten isoflavonoids Food processing and manufacture TP368-456 |
description |
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%. |
format |
Article in Journal/Newspaper |
author |
Ekaterina S. Statsenko Mikhail A. Shtarberg Eugene A. Borodin |
author_facet |
Ekaterina S. Statsenko Mikhail A. Shtarberg Eugene A. Borodin |
author_sort |
Ekaterina S. Statsenko |
title |
Functional Biscuits with Soy Protein |
title_short |
Functional Biscuits with Soy Protein |
title_full |
Functional Biscuits with Soy Protein |
title_fullStr |
Functional Biscuits with Soy Protein |
title_full_unstemmed |
Functional Biscuits with Soy Protein |
title_sort |
functional biscuits with soy protein |
publisher |
Kemerovo State University |
publishDate |
2023 |
url |
https://doi.org/10.21603/2074-9414-2023-3-2454 https://doaj.org/article/fbcf75ef5fcb44c09a32e135e8a90e7e |
genre |
arktika |
genre_facet |
arktika |
op_source |
Техника и технология пищевых производств, Vol 53, Iss 3, Pp 513-524 (2023) |
op_relation |
https://fptt.ru/en/issues/22025/21990/ https://doaj.org/toc/2074-9414 https://doaj.org/toc/2313-1748 doi:10.21603/2074-9414-2023-3-2454 2074-9414 2313-1748 https://doaj.org/article/fbcf75ef5fcb44c09a32e135e8a90e7e |
op_doi |
https://doi.org/10.21603/2074-9414-2023-3-2454 |
container_title |
Food Processing: Techniques and Technology |
container_start_page |
513 |
op_container_end_page |
524 |
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1788694758712934400 |