IMPROVING THE TECHNOLOGY OF LOW-CALORIE PRODUCTS BASED ON PLANT-BASED RAW MATERIALS
Authors
Khaitov Rauf Arifovich, Chirmatov Erkin Ergash ugli
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The aim of the study was to evaluate the effectiveness of a technology for creating a low-calorie food product based on plant-based raw materials as a substitute for bakery analogues. The study included a comparative assessment of the energy value, glycemic index, organoleptic characteristics, technological stability, and cost of products obtained by traditional and innovative methods. The experiment included the combined use of pulsed electrical treatment, enzymatic hydrolysis, and functional ingredients such as soy and pea isolates. The bakery products demonstrated a 20% decrease in the content of instant starch, an 18% increase in porosity, and a 15% increase in elasticity, with a total energy value of 172 kcal/100 g. All samples remained microbiologically safe for 9–12 days. Sensory evaluation demonstrated high consumer acceptability: the average score on the expert scale ranged from 4.3 to 4.6. Statistical analysis of the results confirmed the significant differences between traditional and experimental products (p<0.05). The production costs of innovative products increased by 8–13% depending on the category. However, thanks to their improved functional characteristics and shelf life, the products have high potential for industrial implementation in the functional, preventative, and dietary nutrition segments.
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Authors
Khaitov Rauf Arifovich, Chirmatov Erkin Ergash ugli
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References:
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