Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component

   There is a number of diseases caused by metabolism protein disorders. The treatment requires dietary therapy with specialized food products. Information on diseases associated with metabolism protein disorders protein in this paper, as well as restrictions in the formulation of diets, analyzing vegetable crops and their products, which can be used in the production of flour food products intended for people with metabolism protein disorders. Use of raw materials in development and production of such products is often not confirmed by the results of chemical composition and, as a consequence, is
groundless and inexpedient. Vegetable raw materials characterized by low protein content or absence of gluten have significant differences in technological properties compared to wheat flour, which forms the basis of most flour food products, which requires adjustments in the formulation or technological process of production of various groups of flour food products. Samples of buckwheat flour, including whole-milled flour from green buckwheat, rice and corn flours, sorghum flour, native potato and corn starches from different producers were used in the study. During the research we used common and special methods of determining the chemical composition, organoleptic and physical-and-chemical quality indicators, technological properties of the products and their chemical properties.

1. Parfenov A. I. Enterology. Moskow, Triada-X Publ., 2002. 744 p. (in Russian).

2. Nikitin I. A., Velina D. A., Mutallibzoda Sh., Belova V. S. Market trends and new developments in gluten-free products. Khleboprodukty, 2021, no. 3, pp. 21-25 (in Russian). URL: https://www.elibrary.ru/item.asp?id=45717078&ysclid=locpmgoszs541607310

3. Yudina S. B. Functional food technology. Moscow, DeLi print Publ., 2008. 280 p. (in Russian).

4. Baranovskii A. Yu. (ed.) Dietetics: a guide. 4th ed. Moscow etc., Piter Publ., 2012. 1022 p. (in Russian).

5. Hosseini S. M., Soltanizadeh N., Mirmoghtadaee P., Banavand P., Mirmoghtadaie L., Shojaee-Aliabadi S. Journal of Research in Medical Sciences, 2018, vol. 23, pp. 1-10. https://doi.org/10.4103/jrms.JRMS_666_18

6. El Khoury D., Balfour-Ducharme S., Joye I. J. A review on the gluten-free diet: technological and nutritional challenges. Nutrients, 2018, vol. 10, no. 10, art. 1410. https://doi.org/10.3390/nu10101410

7. Baranovskii A. Yu., Nazarenko L. I. Food intolerance. Prakticheskaya dietologiya [Journal of Practical Dietetics], 2013, no. 4 (8). Available at: https://praktik-dietolog.ru/article/159.html (accessed 28 March 2023) (in Russian).

8. Uryutova O. I. Diet therapy for phenylketonuria. Prakticheskaya dietologiya [Journal of Practical Dietetics], 2014, no. 4 (12). Available at: https://praktik-dietolog.ru/article/dietoterapiya-pri-fenilketonurii.html (accessed 11 April 2023) (in Russian).

9. Borovik T. E., Ladodo K. S., Bushueva T. V., Timofeeva A. G., Kon’ I. Ya., Kruglik V. I., Volkova I. N. Dietotherapy of classical phenylketonuria: criteria for choosing specialized phenylalanine-free products. Voprosy sovremennoi pediatrii = Current Pediatrics, 2013, vol. 12, no. 5, pp. 40-48 (in Russian).

10. Pogozheva A. V. Standards of diet therapy for diseases of the kidneys and urinary tract. Prakticheskaya dietologiya [Journal of Practical Dietetics], 2013, no 4. (8). Available at: https://praktik-dietolog.ru/article/158.html (accessed 12 April 2023) (in Russian).

11. Lovkis Z. V., Sadouskaya A. V., Usenia Y. S., Filatova L. V. Development of low-protein pasta for phenylketonuria patients. Pishchevaya promyshlennost’: nauka i tekhnologii = Food Industry: Science and Technologies, 2020, vol. 13, no. 3 (49), pp. 6-11 (in Russian).

12. Bykova S. T., Kalinina T. G., Bushueva T. V., Borovik T. E. Low-protein starch products in diet therapy of children with hereditary metabolic pathology. Pishchevaya promyshlennost’ = Food Industry, 2018, no. 12, pp. 96-99 (in Russian).

13. Lovkis Z. V., Belyakova N. I., Shylau V. V., Sadovskaya A. V., Usenya Yu. S., Artyukh Yu. A., Shemsheleva H. M. Development of low protein potato products for nutrition of people with phenylalanine metabolism. Pishchevaya promyshlennost’: nauka i tekhnologii = Food Industry: Science and Technologies, 2020, vol. 13, no. 4 (50), pp. 15-23 (in Russian). https://doi.org/10.47612/2073-4794-2020-13-4(50)-15-23

14. Šmídová Z., Rysová J. Gluten-free bread and bakery products technology. Foods, 2022, vol. 11, no. 3, art. 480. https://doi.org/10.3390/foods11030480

15. Salehi F. Improvement of gluten-free bread and cake properties using natural hydrocolloids : a review. Food Science & Nutrition, 2019, vol. 7, no. 11, pp. 3391-3402. https://doi.org/10.1002/fsn3.1245

16. Nagash F., Gani A., Gani A., Masoodi F. A. Gluten-free baking: combating the challenges - a review. Trends in Food Science & Technology, 2017, vol. 66, pp. 98-107. https://doi.org/10.1016/j.tifs.2017.06.004

17. Ronnie M. E., Zainol M. K., Mamat H. A review on the recent applications of gluten-free flour, functional ingredients and novel technologies approach in the development of gluten-free bakery products. Food Research, 2021, vol. 5, no. 5, pp. 43-54. https://doi.org/10.26656/fr.2017.5(5).721

18. Bavykina I. A., Zvyagin A. A., Miroshnichenko L. A., Gusev K. Yu., Zharkova I. M. Efficient products from amaranth in a gluten-free nutrition of children with gluten intolerance. Voprosy pitaniya = Problems of Nitrition, 2017, vol. 86, no. 2, pp. 91-99 (in Russian). https://doi.org/10.24411/0042-8833-2017-00038

19. Nikitin I. A., Ivanova N. G., Starostina E. S., Chernyh V. Ya. Technology of flour confectionery products for people with impaired gluten metabolism. Khleboprodukty, 2019, no. 3, pp. 53-56 (in Russian). URL: https://www.elibrary.ru/item.asp?edn=qjtnis&ysclid=locpq7t5vq550617113

20. Richter M., Augustat S., Shierbaum F. Ausgewählte Methoden der Stärkechemie: Isolierung, Charakterisierung und Analytik von Stärkepolysacchariden. Stuttgart, Wissenschaftliche Verlagsgesellschaft, 1968. 208 S. (in German).

21. Lovkis Z. V., Litvyak V. V., Petyushev N. N. Technology of starch and starch products. Minsk, Asobny Publ., 2007. 176 p. (in Russian).

22. Skurikhin I. M., Tutel’yan V. A. Tables of the chemical composition and calorie content of Russian food products. Moscow, DeLi print Publ., 2008. 275 p. (in Russian).

23. Kazakov E. D., Karpilenko G. P. Biochemistry of grain and bakery products. St. Petersburg, GIORD Publ., 2005. 510 p. (in Russian).

24. Vasilevskaya M. N., Tikhonovich E. F. Prushchik V. A., Timko T. S. Flour foods for personalized nutrition. Innovatsionnye tekhnologii v obespechenii kachestva i bezopasnosti khimicheskikh i pishchevykh produktov : sbornik tezisov Mezhdunarodnoi nauchno-tekhnicheskoi konferentsii, Tashkent, 24-25 sentyabrya 2021 g. [Innovative technologies in ensuring the quality and safety of chemical and food products : collection of abstracts of the International scientific and technical conference, Tashkent, September 24-25, 2021]. Tashkent, 2021, pp. 119-120 (in Russian).

25. Vasilevskaya M. N., Tikhonovich E. F., Rashkevich Yu. A., Lomachenko N. A. Substantiatio usus materiae crudae in evolutione alimentorum plantarum in morbis evolutionis productorum cum violatione interdum componentium metabolismi. Tekhnika i tekhnologiya pishchevykh proizvodstv: materialy XIV Mezhdunarodnoi nauchno-tekhnicheskoi konferentsii, 21-22 aprelya 2022 g. [Technology and technology of food production: proceedings of the XIV International scientific and technical conference, April 21-22, 2022]. Mogilev, 2022, vol. 1, pp. 159-160 (in Russian).

26. Vasilevskaya M. N., Tikhonovich E. F., Rashkevich Yu. A., Lomachenko N. A. The market of flour confectionery products for personalized nutrition in the Republic of Belarus. Tekhnika i tekhnologiya pishchevykh proizvodstv : materialy XIV Mezhdunarodnoi nauchno-tekhnicheskoi konferentsii, 21-22 aprelya 2022 g. [Technology and technology of foodproduction : proceedings of the XIV International scientific and technical conference, April 21-22, 2022]. Mogilev, 2022, vol. 1, pp. 172-173 (in Russian).