BASES FOR THE DEVELOPMENT OF LACTOSE FREE DAIRY PRODUCTS

Main Article Content

Asel Sabyrkhan

Abstract

The article proposes the development of salt-free bread sticks for chloride-free diet. The results of studies of the chemical composition of non-traditional raw materials are presented: linseed flour and grape seed oil, the use of which allows increasing the content of protein, dietary fibers, vitamins, minerals, polyunsaturated fatty acids in the formulation of products. The influence of table salt and non-traditional types of raw materials on organoleptic, physicochemical parameters of finished products, their microstructure is determined. The use of an enzyme composition in the formulation of salt-free bread sticks is proposed with the aim of leveling the absence of salt. The results of the determination of antioxidant activity and nutritional value of products are presented. The data obtained will contribute to the expansion of the assortment of dietary bakery products of increased nutritional value.

Article Details

How to Cite
SABYRKHAN, Asel. BASES FOR THE DEVELOPMENT OF LACTOSE FREE DAIRY PRODUCTS. Journal of Agriculture and Environment, [S.l.], n. 1 (9), apr. 2019. ISSN 2564-890X. Available at: <http://jae.cifra.science/article/view/136>. Date accessed: 20 may 2019. doi: http://dx.doi.org/10.23649/jae.2019.1.9.12.
Section
Nutritional Science
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