THE INFLUENCE OF INSOLUBLE DIETARY FIBERS FROM PEA SEED SHELLS ON THE NUTRITIONAL VALUE AND SAFETY OF BAKED GOODS
https://doi.org/ 10.21285/2227-2925-2017-7-3-153-160
Abstract
The effect of insoluble dietary fibre (DF) from pea seed shells on the nutritional value and safety of bakery products was studied. It is noted that bakery products with DF obtained from pea seed shells, according to organoleptic and physico-chemical indicators, meet the requirements of GOST 31805-2012 for bakery products from wheat flour. In the study of the chemical composition it was revealed that bakery products with the addition of PV contain a larger amount of calcium, phosphorus and vitamin B in the composition than in the control sample. It was also noted that bakery products with PV from shells of pea grain have a lower energy value than the control sample. In terms of safety indicators, bakery products with DF from pea seed shells meet the requirements of SanPiN 2.3.2.1078-01.
About the Authors
N. V. Shelepina
Orel State University of Economics and Trade
Russian Federation
Russian Federation
N. E. Polynkova
Orel State University of Economics and Trade
Russian Federation
Russian Federation
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Review
For citations:
Shelepina N.V., Polynkova N.E. THE INFLUENCE OF INSOLUBLE DIETARY FIBERS FROM PEA SEED SHELLS ON THE NUTRITIONAL VALUE AND SAFETY OF BAKED GOODS. Proceedings of Universities. Applied Chemistry and Biotechnology. 2017;7(3):153-160. (In Russ.) https://doi.org/ 10.21285/2227-2925-2017-7-3-153-160
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