| Issue |
E3S Web of Conf.
Volume 222, 2020
International Scientific and Practical Conference “Development of the Agro-lndustrial Complex in the Context of Robotization and Digitalization of Production in Russia and Abroad” (DAIC 2020)
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|---|---|---|
| Article Number | 03008 | |
| Number of page(s) | 8 | |
| Section | Efficient Production, Storage, Processing and Pre-sale Preparation of Agricultural Products. Creation of Safe and High-quality, Including Functional Food Products Based on Modern Genetic and Breeding Methods in Crop Production and Animal Husbandry | |
| DOI | https://doi.org/10.1051/e3sconf/202022203008 | |
| Published online | 22 December 2020 | |
Powder from chickling vetch valves in the production of functional biscuits
FSBEI HE Kabardino-Balkarian State Agrarian University named after V.M. Kokov, Nalchik, Russia
* Corresponding author: tpop_kbr@mail.ru
Currently, it is necessary to search for non-traditional sources of plant raw materials characterized by a high content of indigestible polysaccharides having a beneficial effect on human body functions. One of the rich sources of high-molecular carbohydrates is the chickling vetch valves. The use of a new type of raw material in food production will expand the range of functional food products. The technology of powder from chickling vetch valves is developed, its organoleptic quality indicators are determined and the period of storage in warehouse premises is set. Based on the results of the study of the chemical composition of the powder, it was found that it is a valuable source of fiber, lignin, hemicellulose and pectin substances. It was found that when the powder is introduced into the recipe of biscuits in the amount of 1.1-2.2 % by weight of flour, the best organoleptic and physico-chemical quality indicators of finished products are achieved. It was found that when consuming 100 g of the developed products, the human body’s need for dietary fiber is met by 18.3-23.2 %.
© The Authors, published by EDP Sciences, 2020
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