STUDY OF THE NUTRITIONAL VALUE OF GLUTEN-FREE BREAD BASED ON GREEN BUCKWHEAT ENRICHED WITH QUINOA SEEDS
Abstract
In modern conditions, there is an increase in demand for gluten-free bakery products, which is explained both by the spread of celiac disease and gluten intolerance, and by the growth of a conscious approach to healthy eating among the population. Increasing the nutritional value of such products is of particular importance in the bakery industry. Gluten-free bread should not only serve as a dietary product, but also contribute to the overall health of the body, expanding its impact on maintaining health. The nutritional value and quality of gluten-free bread based on green buckwheat groats with the addition of quinoa seeds in proportions of 5, 10 and 15% of the total mass of raw materials were studied. The study was aimed at improving the recipe and optimizing the technological process for the production of gluten-free bakery products with improved nutritional and organoleptic characteristics. It was found that the addition of quinoa significantly increases the nutritional value of the product. In particular, the protein content increased from 7.57 g in the control sample to 13.58 g in the experimental variants, fats from 4.61 g to 13.20 g, and dietary fiber from 5.88 g to 8.68 g. In addition, a significant enrichment of the product with minerals (potassium, calcium, magnesium, phosphorus) and an increase in the vitamin complex by 130–150% were observed. The energy value of the studied products increased to 338 kcal, which meets the requirements of a balanced diet. Particular attention was focused on the assessment according to the Nutri-Score system, according to which all the studied samples received the highest category A. This indicates their compliance with modern standards of healthy nutrition and significant potential for practical use. The results obtained confirm the prospects of using green buckwheat as a basic raw material for gluten-free products and prove the feasibility of enriching it with functional ingredients of plant origin. The research conducted lays the foundation for further development of new types of gluten-free bread with improved consumer properties and increased biological value, which corresponds to modern trends in healthy eating.
References
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