Artykuły w czasopismach na temat „Gluten-free diet – Recipes”
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Urubkov, Sergey, Svetlana Khovanskaya, Ekaterina Pyrieva, Olga Georgieva i Stanislav Smirnov. "Gluten-Free Dry Mixtures with Rice and Amaranth for Children over Three Years Old with Gluten Intolerance". Food Industry 5, nr 1 (17.03.2020): 23–31. http://dx.doi.org/10.29141/2500-1922-2020-5-1-3.
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Diet therapy is one of the main approaches to the treatment of a wide range of diseases of the digestive system. The treatment effectiveness of celiac disease depends on how strictly the patient adheres to a gluten-free diet. It is often disrupted due to the limited range of recommended foods and dishes, especially for children who are particularly sensitive to dietary restrictions. In this case, the development of new types of specialized gluten-free products is relevant, allowing to expand the diet both in terms of nutritional value and taste diversity. This study concerns the recipe developments of dry gluten-free mixtures using rice and amaranth with the inclusion of fruit and vegetable and berry raw materials intended for the nutrition of children over three years old suffering from celiac disease. When developing the recipes, researchers used various combinations of rice and amaranth flour, as well as fruit and vegetable powders. The rice flour composition varied in the range from 15 to 75%; amaranth – from 15 to 45%; fruit and vegetable and berry powders – up to 10%. The finished product was gluten-free cookies, muffins, pancakes made of rice and amaranth. Organoleptic evaluation showed that the studied samples of gluten-free cookies have high quality characteristics, have a pleasant taste and aroma. According to the calculated data, specialized gluten-free dry mixtures intended for children over three years with celiac disease can serve as an important source of: vegetable carbohydrates – from 26.81 to 55.19 g / 100g of finished products; protein – from 4.06 to 11.82 g/100g of finished products; dietary fiber – from 3.82 to 6.36 g/100g of finished products; and energy – from 158.12 to 333.96 kcal/100g of finished products) The developed recipess of gluten-free products can help to provide children with an adequate amount of nutrients and energy.
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Lisovska, Tetiana, i Joanna Harasym. "3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles". Applied Sciences 13, nr 22 (15.11.2023): 12362. http://dx.doi.org/10.3390/app132212362.
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Gluten-free food is a huge group of products whose common characteristics are recipes containing non-gluten flour or starches. Most of them are bakery-related products which initially were manufactured based on the recipe containing wheat/wheat flour. Nowadays, the growth of the gluten-free food sector is mainly powered more by trends and personal choices of consumers following the “healthy choice” diet than patients with real medical conditions, who need to follow the strict gluten-free diet. 3D printing is considered a disruptive technology, and being an additive manufacturing technique contributes directly to structure/texture creation. Food 3D printing as a manufacturing technology is struggling with repeatability and precision but is still very promising as a potential problem solver, especially in texture creation, which is the main technological problem for the gluten-free bakery. The article aims to analyze, using clustering analysis, the main obstacles so far identified for gluten-free 3D printing. Meanwhile, the prospects of producing personalized food products using 3D printing and its relationship with the UN Sustainable Development Goals 2030 as the advantages of this technology were discussed. The up-to-date exploitations of 3D printing techniques in gluten-free food manufacturing were discussed.
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Svidlo, Karyna, Tatiana Gavrish, Olga Danylenko i Serhii Krasovkyi. "Flour-free Gluten-free Compositions Influence on Qualitative Indicators of Cookies from Biscuits Dough". Restaurant and hotel consulting. Innovations 4, nr 1 (22.06.2021): 122–36. http://dx.doi.org/10.31866/2616-7468.4.1.2021.234834.
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The topicality. According to the World Organization of Gastroenterologists (FOG-OMGE), patients with active (clinically severe) celiac disease have an increased risk of death compared to the general population; patients with celiac disease should definitely not eat wheat, rye or barley in any form. However, there is the increased risk of death resumes after three to five years of strict adherence to a gluten-free diet, so it becomes especially important to develop technologies for confectionery products based on gluten-free flour compositions and study their quality indicators. The purpose of the article is to determine the influence of gluten-free flour compositions based on flaxseed, rice, sesame, pumpkin seed meal, sugar substitute on the quality of cupcakes. Research methods. The dependence of stress on the shear rate of biscuit dough based on gluten-free flour compositions has been determined using a Brookfield viscometer. The adhesive stress of the dough masses from the effects of different concentrations of the model system based on gluten-free flour compositions has been performed on a bursting machine МТ-140/RV2. Results. The data of research of gluten-free flour compositions influence on qualitative properties of biscuit cake dough are resulted. An organoleptic evaluation of cupcakes for a gluten-free diet was carried out and the daily requirement for vitamins of people aged 18-59 when consuming this confectionery has been determined. Conclusions and discussions. Determining the effect of gluten-free compositions on the quality of biscuit dough and finished products makes it possible to offer for a gluten-free diet three recipes for cupcakes based on compositions of rice-flax flour, sesame-flax flour and flax flour with pumpkin seed meal, added bougainvillea, carrot and pumpkin. Developed cupcakes for a gluten-free diet can be used in the diet of people aged 18-59 years for both dietary nutrition and general disease prevention.
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Егорова, Елена, Elena Egorova, Ирина Резниченко i Irina Reznichenko. "Development of food concentrate – semi-finished product with amaranth flour for gluten-free cupcakes". Food Processing: Techniques and Technology 48, nr 2 (10.01.2019): 36–45. http://dx.doi.org/10.21603/2074-9414-2018-2-36-45.
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Narrow range of Russian products for consumers with celiac disease, high prices and low nutritional value of these products determine the relevance of the development of new flour confectionery products for consumers who stick to a gluten-free diet. The aim of the work was to develop a food concentrate – semi-finished product for gluten-free cupcakes cooking. The main object of the studies was flour obtained from amaranth seeds which had been chosen because of the advantages of its chemical composition compared to the traditional industrial types of gluten-free flour – rice flour and corn flour. Amaranth flour was introduced into the dough in the form of a homogeneous mixture with corn flour or rice flour. It amounted for 5.0% to 25.0% of the total amount of flour. According to the results of studies of organoleptic and physicochemical indicators of the cupcakes quality the authors proposed the optimal combinations of corn flour and amaranth flour; rice flour and amaranth flour. They showed that if the dough base includes corn flour and amaranth flour in the ratio of 10.0–12.5% : 90.0–87.5% or rice flour and amaranth flour in the ratio of 15.0–17.5% : 85.0–82.5% it allows to obtain standard quality cupcakes. Considering these data the authors developed the recipes of semi-finished gluten-free cupcakes with amaranth flour. Calculation of nutritional value of semi-finished gluten-free cupcakes cooked following the developed recipes showed that corn-amaranth and rice-amaranth cupcakes had a better ratio of basic nutrients. They had higher content of easy-to-digest gluten-free proteins (up to 7.9–8.4 g/100 g of semi-finished product) and dietary fibers (up to 1.2–3.4 g/100 g of semi-finished product). They had lower total fat content (4–5 times). Based on the results of the conducted research it is possible to confirm that the use of amaranth flour in the development of semi-finished gluten-free cupcakes can significantly increase the nutritional value of these products and to extend the product range of affordable gluten-free Russian products.
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Monzani, Alice, Elena Lionetti, Enrico Felici, Lucia Fransos, Danila Azzolina, Ivana Rabbone i Carlo Catassi. "Adherence to the Gluten-Free Diet during the Lockdown for COVID-19 Pandemic: A Web-Based Survey of Italian Subjects with Celiac Disease". Nutrients 12, nr 11 (12.11.2020): 3467. http://dx.doi.org/10.3390/nu12113467.
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We aimed to assess the perceived impact of the lockdown, imposed to control the spreading of COVID-19, on the adherence of Italian celiac disease (CD) subjects to the gluten-free diet by a web-based survey. A total of 1983 responses were analyzed, 1614 (81.4%) by CD adults and 369 (18.6%) by parents/caregivers of CD children/adolescents. The compliance with the GFD was unchanged for 69% of the adults and 70% of the children, and improved for 29% of both. The factors increasing the probability to report stricter compliance were the presence of CD symptoms in the last year before the lockdown (odds ratio (OR) 1.98, 95% confidence interval (CI) 1.46–2.26), a partial usual adherence to gluten-free diet (GFD) (OR 1.91, 95% CI 1.2–3.06), and having tried recipes with naturally gluten-free ingredients more than usual (OR 1.58, 95% CI 1.28–1.96) for adults; the presence of CD symptoms in the last year (OR 2.05, 95% CI 1.21–3.47), still positive CD antibodies (OR 1.89, 95% CI 1.14–3.13), and other family members with CD (OR 2.24, 95% CI 1.3–3.85) for children/adolescents. Therefore, the lockdown led to a reported improved adherence to the GFD in one-third of the respondents, in particular in those with previous worse disease control, offering the opportunity to avoid sources of contamination/transgression and increase the use of naturally gluten-free products.
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Petrenko, O. D., M. P. Hulich i L. S. Liubarska. "On the relevance of the introduction of gluten-free school meals". Environment & Health, nr 2 (107) (czerwiec 2023): 48–55. http://dx.doi.org/10.32402/dovkil2023.02.048.
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The purpose of the study was to determine the possibility of providing children who need a gluten-free diet with appropriate nutrition in the conditions of a general secondary education institution. Research materials and methods. A sociological survey of parents was conducted regarding the main problems of providing nutrition to children who need dietary nutrition in the conditions of a general educational institution. The development of the sample diet was carried out on the basis of approved and published on the website of the Ministry of Health of Ukraine "Technological maps of dishes and drinks intended for the organization of school meals", as well as recipes and technological maps of dishes from other official printed sources, taking into account the requirements of current regulatory documents and dietary recommendations. The calculation of the daily set of products, food and energy value was carried out taking into account data from the tables of the chemical composition of products and the norms of physiological needs of different age groups of children. The results. According to the results of the conducted research, the possibility and expediency of developing a menu for the organization of gluten-free food in the conditions of general secondary education institutions was determined. A sample menu for organized nutrition of children of different age groups has been developed, taking into account the requirements of current regulatory documents. The compliance of the developed menu with the requirements of the current regulatory documents on the product set, indicators of nutritional and energy value has been proven. Conclusions. The results of the work indicate the possibility and expediency of developing a menu for the organization of food for children with special dietary needs in the conditions of a general secondary education institution, which will facilitate the child's socialization and help him integrate into society.
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Popov, V. G., N. G. Hajrullina i H. N. Sadykova. "Trends in the use of gluten-free flours in the production of functional products". Proceedings of the Voronezh State University of Engineering Technologies 83, nr 1 (3.06.2021): 121–28. http://dx.doi.org/10.20914/2310-1202-2021-1-121-128.
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The scientific review article allows to evaluate the relevance of scientific research of gluten-free bakery and confectionery products produced on the basis of secondary types of flour and flour mixtures, modern sources of non-traditional types of fruit and berry raw materials, innovative technologies, functional ingredients, designed to maintain the health of the population suffering from gluten intolerance. Much attention is paid to the use of amaranth seed flour in bread production, which has a higher biological value compared to traditional types of flour. Adding, along with amaranth flour, chufa tuber flour, carrot, rowan, pumpkin, apple and other powders to the dough can expand the diet of patients with symptoms of gluten intolerance. In particular, the apple powder contribute to the prevention of cardiovascular disease, excess weight, removal of heavy metals from the body, prevent the development of atrophy of the skeletal muscles, and carrot powder - speed recovery from a nervous breakdown, prolonged stress, strengthen the heart muscle, improve blood vessels, enhance immunity, prevent the development of atherosclerosis, hypertension, etc. The technology of production of gluten-free products based on amaranth seed flour mixed with corn or rice flour continues to be improved, which significantly increases the nutritional value of these products and expands the range of affordable gluten-free food products of domestic production. Another example is croissants baked on the basis of rice, buckwheat, flaxseed, almond and Teff flour. The analysis of organoleptic and physicochemical parameters showed that they meet the requirements of quality and high taste and aroma characteristics. Gluten-free bread based on chia flour, buckwheat flour, flax, soybean, amaranth, millet, tapioca, sorghum, peas, quinoa, rice and lupine flours contain a high amount of dietary fiber, positively influencing the quantitative and qualitative composition of intestinal microflora and helping to preserve the freshness of baked products. Despite the commonality of existing approaches in the production of gluten-free products, scientists suggest supplementing the existing recipes with secondary types of flour, fruit and berry and other functional components. Thus, the problem of using gluten-free flours in the production of functional products remains the object of increased scientific attention on the part of scientists, manufacturers and consumers.
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Yadav, Rishabh, Lal Bahadur Singh, Abhishek Patel, Manoj Kumar, Monu Kumar, Mohit Kumar Pandey, Shubham Yadav, Suneel Kumar i Shubham Singh. "A Review on Yield Gap Analysis of Millets in India". International Journal of Plant & Soil Science 35, nr 18 (7.08.2023): 1800–1804. http://dx.doi.org/10.9734/ijpss/2023/v35i183462.
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Millet is a healthy grain that is high in vitamins, minerals, and fibre. It is also gluten-free and has a low glycemic index, making it a suitable diet for persons with gluten intolerance or diabetes. Millet is an important crop for small farmers, in addition to its nutritional importance. Unlike rice or wheat, millet is drought-resistant and requires relatively little water to thrive. This makes it an attractive crop for farmers in dry locations where water scarcity is a big concern. Furthermore, millet has a short growth season and is easy to cultivate, making it an appealing alternative for small farmers with low resources. Efforts have been made in recent years to boost millet productivity and promote its consumption. The Millet Mission, initiated by the Indian government in 2016, is one such project. Another endeavour to increase millet intake is the "Millets for Health" programme, which aims to raise knowledge of millet's nutritional benefits. The initiative includes the creation of millet-based recipes as well as the installation of millet-based food processing plants, which can aid in the creation of a market for millet-based products.
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Devi, Suman. "Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits". Journal of Advanced Research in Food Science and Nutrition 03, nr 02 (23.12.2020): 1–4. http://dx.doi.org/10.24321/2582.3892.202008.
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In India, 69% death of below the age of 5 years children is caused by malnutrition. This age group of children same effect every second child through the malnutrition according to UNICEF, 2019. Malnutrition is a condition where the body is deprived of minimum daily nourishment. India is ranked second in having malnourished children. Cookies are one of the most popular snacks and most popular worldwide. It can be fortified with various nutrients. Grain legumes play an important role in human nutrition; these can be used as a very easy vehicle for providing the proteins needed by the population. Vigna unguiculata (Cowpea) is an important protein source, which can be cooked plain, mixed with other foods or processed into different formulated recipes. Cookies can be easily fortified with protein-rich flours to provide convenience food to supplement protein in the diet. Cowpea cookies are beneficial to health and combat the malnutrition. In the present study, protein-rich cookies from cowpea have been developed. Legume is a very good source of proteins, fibre and minerals such as calcium and iron. This study can help industries to develop functional foods and gluten-free food products, which will help researchers to further, explore the possibilities of the development of functional foods utilizing low-cost legumes.
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Singh, Poornima, i Ritu Dubey. "Coconut Milk Benefit Human Body". International Journal of Advances in Agricultural Science and Technology 9, nr 5 (30.05.2022): 6–13. http://dx.doi.org/10.47856/ijaast.2022.v09i05.002.
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The low calorie and high nutrition content of coconut milk products have increased their demand in the food and beverage industry. Coconut milk products such as coconut milk powder and coconut cream powder are used in various recipes because of their sweet and mild taste. Coconut milk products are often associated with various health benefits. Their consumption has been indicated to help lower blood pressure, cholesterol, improve kidney health, and prevent heart attacks and strokes. Coupled with this, consumer preferences for a vegetarian diet, has been increasing the adoption of coconut milk products. Coconut milk is a milky-white, opaque liquid made from the coconuts pulp. Coconut milk is a popular food ingredient used Southeast Asian, Oceania, South Asian, and East African cuisines. Coconut milk is used to produce a variety of popular Southeast Asian beverages. Condole is a common iced drink, made with chilled coconut milk. It also is used in preparation of various hot drinks in Indonesia. In southern China, coconut milk products are used to prepare beverages diluted with water. According to FMI's analysis, coconut milk products sales have grown at a 5.4% CAGR between 2016 and 2020. This trend also is picking up pace in India. Consumers in India are showing greater willingness to pay more for a product that has health benefits. This has been encouraging some of the leading players to produce organic, vegan, and gluten-free coconut milk.
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MARCINIAK-ŁUKASIAK, KATARZYNA, KAROLINA GADOMSKA, MICHAŁ SOWIŃSKI, KATARZYNA ŻBIKOWSKA, PIOTR ŁUKASIAK i ANNA ŻBIKOWSKA. "AN ASSESSMENT OF THE POSSIBILITY OF USING PLANT DRINKS IN A GLUTEN-FREE BREAD RECIPE". Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 29, nr 2 (2022): 70–85. http://dx.doi.org/10.15193/zntj/2022/131/416.
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Background. A gluten-free diet is the only treatment for diseases related to gluten intolerance. Bread is the basic ingredient of any diet. In recent years, we have observed an increase in the availability of gluten-free products on the Polish market, but their quality still differs from traditional products. The production of gluten-free food is associated with many technological difficulties in ensuring that products have the appropriate consistency and texture. Lactose intolerance is also relatively common in people who are newly diagnosed with celiac disease. Therefore, it seems advisable to undertake research aimed at replacing milk with plant-based drinks in a gluten-free bread recipe. The aim of the study was to determine the effect of the addition of plant drinks on the quality of gluten-free bread. Milk, soy, almond and rice drinks were used for baking. Gluten-free bread was subjected to a sensory evaluation. The weight, specific weight, volume, moisture, texture and color of the bread were also tested. Results and conclusion. The type of drink used affects both the taste, aroma, structure and texture. Breads with milk substitutes have a less noticeable taste of bread and yeast. However, in the assessment of sensory desirability, the best results were obtained in the case of gluten-free bread with the addition of a soy drink. It was found that the use of plant drinks did not significantly affect the weight after baking, specific weight and moisture. The use of plant-based drinks to obtain gluten-free bread may be an alternative for people on a vegan diet.
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Necheporuk, A. G., E. N. Tretyakova, S. I. Danilin, K. I. Toporkova i A. G. Pershikova. "Gluten-free products from chickpea flour". IOP Conference Series: Earth and Environmental Science 845, nr 1 (1.11.2021): 012077. http://dx.doi.org/10.1088/1755-1315/845/1/012077.
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Abstract The paper discusses the possibility of the expansion of the range of flour culinary products for a gluten-free diet using chickpea flour. The analysis of the chemical composition of wheat and chickpea flour, as well as the glycemic index of all components of the recipe of the developed flour culinary product is presented. The possibility of partial and complete replacement of wheat flour with chickpea flour with the addition of caraway, lemon peel and potato starch is studied. It is found that the inclusion of lemon peel in the composition of chickpea flour pancakes improves not only the organoleptic characteristics of products, but also reduces its total energy content, while expanding the range of products included in a gluten-free diet.
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Umirbekova, A. S., A. B. Мynbayeva, B. E. Soltybaeva, N. V. Ivannikova i A. S. Borankulova. "RESEARCH ON THE USE OF GLUTEN-FREE FLOUR IN THE PREPARATION OF CRUMBLY COOKIES". MECHANICS & TECHNOLOGIES, nr 3 (30.09.2023): 38–48. http://dx.doi.org/10.55956/qxxb3711.
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The article is devoted to the current problem of expanding the range of gluten-free food products. The technology for preparing crumbly cookies for special nutrition using gluten-free corn, rice and buckwheat flour of high nutritional value is presented. The organoleptic and physicochemical parameters of crumbly cookies made from gluten-free flour were determined. As a result, a recipe for crumbly cookies made from gluten-free flour was developed. The resulting product is recommended for consumption as a dessert by people suffering from celiac disease, as well as those who need to adjust their diet.
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Vasyukova, A. T., A. E. Alekseev, A. V. Moshkin, S. V. Egorova i V. G. Kulakov. "Use of non-traditional type of flour in the production of flour-based culinary products". Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), nr 12 (1.12.2020): 10–14. http://dx.doi.org/10.33920/igt-01-2012-02.
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This article presents the research on the use of flour-based products from non-traditional raw materials in functional nutrition. The possibility of combining rice flour with traditional components of the recipe, allowing to obtain the structure and properties characteristic of flour-based culinary products: pancakes, pizza, and samosa, is justified. The main components of rice grains and features of rice flour, as well as the possibility of forming a dough structure of different consistency based on rice flour, are considered. The purpose of this work is to study risk factors, functional additives, and develop a recipe and technology for the production of flour mixes with rice flour for gluten-free products. Flour-based culinary and confectionery products with increased nutritional value based on rice flour are characterized by high consumer characteristics; they are in demand for people suffering from celiac disease who stick to a gluten-free diet. The developed range of new products is protected by patents; there is regulatory documentation — technical specifications.
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Breshears, Karen L., i Kristi M. Crowe. "Sensory and Textural Evaluation of Gluten-Free Bread Substituted With Amaranth and Montina™ Flour". Journal of Food Research 2, nr 4 (16.06.2013): 1. http://dx.doi.org/10.5539/jfr.v2n4p1.
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<p>The objective of this study was to develop a nutrient-dense gluten-free bread (GFB) using either amaranth or Montina™ flour in a standardized gluten-free lean breadrecipe for the purpose of comparing the nutritional, sensory, and objective qualities of the developed breads to a commercially-marketed GFB. Participants (n=222)included individuals who typically eat a gluten-free diet and those who eat a non-restricted diet. The non-restricted diet group was used to assess product acceptability in the general population and to determine product marketability among those without gluten restrictions. Nutritionally, both developed breads provided at least 26% more iron than the commercial GFB and <span style="text-decoration: underline;">></span><span style="text-decoration: underline;"> </span>40% more fiber while the amaranth bread provided twice as much folate. Significant differences (p < 0.05) in sensory attributes (appearance, texture, flavor, tenderness, and overall acceptability) of both amaranth- and Montina™-based breads were not reported between the groups. Based on sensory scores using a 9-point Hedonic scale, the commercial GFB was preferred over either developed bread and the Montina™-based bread was preferred over the amaranth-based bread. Significant differences in bread hardness were not detected among the tested GFB, yet commercial GFB slices exhibited the largest and most consistent cell size throughout. Results suggest that amaranth and Montina™ flours assist in improving the nutritional quality of GFB, yet additional testing is needed to assist in formulation modifications of this standardized lean bread recipe in order to produce a product similar in sensory qualities to commercially-marketed GFB.</p>
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МАГОМЕДОВ, Г. О., Л. А. ЛОБОСОВА i Т. М. ФЕОФАНОВА. "TECHNOLOGY DEVELOPMENT AND QUALITY ASSESSMENT OF GLUTEN-FREE DIET CUPCAKES". Известия вузов. Пищевая технология, nr 2-3(396) (11.06.2024): 31–36. http://dx.doi.org/10.26297/0579-3009.2024.2-3.5.
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Недостаточно разнообразный ассортимент безглютеновых изделий и их невысокая пищевая ценность обусловливают поиск новых видов сырья для выработки данной функциональной продукции. Разработана техно- логия производства безглютеновых диетических кексов с полной заменой пшеничной муки мукой из зеленых ба- нанов. Объектом исследования были образцы теста с 25, 50, 75 и 100%-й заменой пшеничной муки высшего сорта мукой из зеленых бананов, не содержащей глютен, и кексы, выпеченные из него. Изюм в кексах заменен измель- ченными китайскими финиками унаби. Контрольный образец был изготовлен по рецептуре кекса «Столичный». Обоснован выбор банановой муки и фиников унаби в составе кексов. Рациональной дозировкой муки из зеле- ных бананов выбрана 100%-я замена пшеничной муки в пересчете на сухие вещества. Качество готовой продук- ции оценивали по органолептическим и физико-химическим показателям качества согласно требованиям государ- ственных стандартов. Установлено, что мука из зеленых бананов придает изделиям светло-коричневый оттенок, легкий хруст, специфичный привкус и аромат. Образец со 100%-м содержанием банановой муки имел массовую долю влаги 20%; пористость 48%; плотность 0,49 г/см3; удельный объем 1,85 см3/100 г; щелочность 1,7 град. Ан- тиоксидантная активность образца изделия со 100%-м содержанием муки из бананов составила 0,3 мг/100 г в пе- ресчете на кверцетин, что превосходит показатели контрольного образца на 0,190 мг/100 г. Рассчитана пищевая и энергетическая ценность изделий и степень удовлетворения суточной потребности взрослого человека в основ- ных нутриентах при потреблении 100 г продукта. Анализ химического состава разработанного изделия показал, что кекс с банановой мукой характеризуется низким содержанием жира, высоким содержанием пищевых воло- кон, содержит больше: магния в 2 раза, витамина С в 12,36 раза, витамина Е в 3,7 раза, чем контрольный образец. Энергетическая ценность нового изделия на 39 ккал (163 кДж) ниже, чем аналогичный показатель контрольного образца. Кексы с мукой из зеленых бананов и финиками унаби могут употреблять люди, страдающие целиакией. The insuffi ciently diverse range of gluten-free products and their low nutritional value determine the search for new types of raw materials for the production of this functional product. A technology has been developed for the production of gluten-free diet cupcakes with a complete replacement of wheat fl our with fl our from green bananas. The object of the study were dough samples with 25, 50, 75 and 100% replacement of premium wheat fl our with gluten-free green banana fl our and cupcakes baked from it. The raisins in the cupcakes are replaced with crushed Chinese unabi dates. The control sample was made according to the recipe of the cupcake «Stolichny». The choice of banana fl our and unabi dates in the cupcakes is justifi ed. The rational dosage of green banana fl our was chosen as a 100% substitute for wheat fl our in terms of dry substances. The quality of the fi nished product was evaluated according to organoleptic and physico-chemical quality indicators in accordance with the requirements of state standards. It was found that the fl our from green bananas gives the products a light brown hue, a slight crunch, a specifi c taste and aroma. The sample with 100% banana fl our content had a mass fraction of moisture of 20%; porosity of 48%; density of 0,49 g/cm3; specifi c volume of 1,85 cm3/100 g; alkalinity of 1,7 degrees. The antioxidant activity of the product sample with a 100% content of banana fl our was 0,3 mg/100 g in terms of quercetin, which exceeds the indicators of the control sample by 0,190 mg/100 g. The nutritional and energy value of the products and the degree of satisfaction of an adult’s daily need for basic nutrients with consumption of 100 g of the product are calculated. An analysis of the chemical composition of the developed product showed that the banana fl our cupcake is characterized by a low fat content, high fi ber content, contains more: magnesium 2 times, vitamin C 12,36 times, vitamin E 3,7 times than the control sample. The energy value of the new product is 39 kcal (163 kJ) lower than the same indicator of the control sample. Cupcakes with green banana fl our and unabi dates can be consumed by people suffering from celiac disease.
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Marciniak-Lukasiak, Katarzyna, Patrycja Lesniewska, Dorota Zielińska, Michal Sowinski, Katarzyna Zbikowska, Piotr Lukasiak i Anna Zbikowska. "The Influence of Chestnut Flour on the Quality of Gluten-Free Bread". Applied Sciences 12, nr 16 (20.08.2022): 8340. http://dx.doi.org/10.3390/app12168340.
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Gluten-free bread is the basis of an elimination diet in the case of many glucose-related diseases. The quality of this bread differs significantly from traditional products; therefore, it is necessary to conduct research aimed at improving the quality of this type of product. The aim of the study was to determine the effect of the addition of chestnut flour and the method of packaging on the quality of gluten-free bread. The addition of chestnut flour (partially replacing corn starch) was used in the amount of 5, 10, 15 and 20% of the total weight of the concentrate. The influence of the storage method on the quality of the tested bread was examined after 7, 14 and 21 days from baking. The refrigerated breads were packed using PA/PE barrier foil with air and vacuum (58%) and were stored in room temperature (22 ± 2 °C). Water content, texture and color were determined, and sensory evaluation and microbiological analysis were performed. As a result of the conducted research, we observed that the addition of chestnut flour to the recipe affects significantly (p < 0.05) the texture of the finished product, reducing the hardness and increasing the elasticity and cohesiveness of the bread crumb. The use of chestnut flour in an amount of up to 10% increases significantly (p < 0.05) the volume of the resulting loaves. Microbiological research has indicated vacuum packaging as a better way to protect and store gluten-free bread. For practical use in future production, it is recommended to replace corn starch in gluten-free breads by no more than 10% by chestnut flour.
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Чусова, А. Е., И. М. Жаркова, Ю. И. Слепокурова, А. В. Коркина i М. П. Тарарыков. "Features of the production technology of drinking jelly". Food processing industry, nr 1 (7.01.2024): 6–14. http://dx.doi.org/10.52653/ppi.2024.1.1.001.
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Из глубины веков на стол современного человека пришел кисель. Столетия назад на Руси кисель, приготовленный варкой предварительно заквашенного мучного настоя, входил в ежедневный рацион крестьян. Шло время, с развитием торговли появлялось новое сырье и, как следствие, новые рецепты излюбленного блюда. В наше время под термином «кисель» чаще всего понимают безалкогольный напиток вязкой (слизистой) консистенции (обычно сладкий). Благодаря составу и физико-химическим свойствам кисели оказывают благоприятное влияние на организм человека и рекомендованы к употреблению при ряде заболеваний, а также в профилактических целях. Цель – исследование технологических характеристик продуктов переработки зерна амаранта, отработка технологических параметров производства киселя и оценка его качества. Объектами исследования служили 2 образца амарантовой крупки (ТУ 9293-004-77872064) из зерна амаранта сорта Воронежский: нативная и подвергнутая термической обработке на ИК-установке и образцы напитков, полученных на их основе. Оба образца амарантовой крупки предварительно измельчали на лабораторной мельнице ЛМЗ-1. В полученных фракциях определяли следующие показатели: содержание водорастворимого белка (метод Лоури), крахмала (метод Эверса). Органолептические и физико-химические показатели определяли в образцах напитков вязкой консистенции (ГОСТ Р 56558-2015). Напитки вязкой консистенции на основе амарантовой муки разрабатываются для расширения ассортимента безалкогольной продукции и для оказания благоприятного действия на физиологические функции организма. Способом решения данной задачи является получение вязкой основы, обогащение напитков витаминами (яблочный сок), а также применение безглютенового сырья – амарантовой крупки, благоприятно влияющего на определенные физиологические функции организма при наличии нарушения метаболического обмена. На основании полученных экспериментальных данных была разработана технология производства питьевых киселей, особенность которой заключается в том, что отдельно готовится вязкая основа, в которую для формирования вкуса и аромата добавляется вкусоароматическое сырье. From the depths of centuries, jelly came to the table of modern man. Centuries ago in Russia, jelly, prepared by boiling pre-fermented flour infusion, was included in the daily diet of peasants. Time passed, with the development of trade, new raw materials appeared and, as a result, new recipes for a favorite dish. Nowadays, the term «jelly» is most often understood as a soft drink of a viscous (mucous) consistency (usually sweet). Due to the composition and physico-chemical properties of jelly, they have a beneficial effect on the human body and are recommended for use in a number of diseases, as well as for preventive purposes. The purpose is to study the technological characteristics of amaranth grain processing products, working out the technological parameters of jelly production and assessing its quality. The objects of the study were two samples of amaranth grits (TU 9293-004-77872064) from amaranth grain of the Voronezh variety: native and heat-treated on an IR installation and samples of drinks obtained on their basis. Both samples of amaranth grits were pre-ground at the laboratory mill LMZ-1. The following parameters were determined in the obtained fractions: the content of water-soluble protein (Lowry method), starch (Evers method). Organoleptic and physico-chemical parameters were determined in samples of drinks of viscous consistency (GOST R 56558-2015). Drinks of viscous consistency based on amaranth flour are being developed to expand the range of non-alcoholic products and to have a beneficial effect on the physiological functions of the body. The way to solve this problem is to obtain a viscous base, enrich drinks with vitamins (apple juice), as well as the use of gluten–free raw materials – amaranth grits, which favorably affects certain physiological functions of the body in the presence of metabolic disorders. Based on the experimental data obtained, a technology for the production of drinking jelly has been developed, the peculiarity of which is that a viscous base is prepared separately, into which flavor-aromatic raw materials are added to form the taste and aroma.
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Gautam, Monica, i Beenu Tanwar. "Development of Nankhatai - A Nutrient Rich Gluten Free Food". Indian Journal of Nutrition and Dietetics 56, nr 3 (1.07.2019): 258. http://dx.doi.org/10.21048/ijnd.2019.56.3.21165.
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<p>The present study attempted to develop a nutrient rich, low cost gluten free snacknankhatai - a baked traditional authentic sweet, for patients suffering from gluten sensitivity and celiac disease, using finger millets and legume flours in different proportions to the standard recipe in order to provide a healthy alternative to the health conscious individuals and celiac patients. These grains were selected for their balanced nutritional profile and being gluten free, as a lifelong adherence to gluten free diet is the only available treatment for celiac patients. Nankhatai were prepared by incorporating Ragi (finger millet) and Besan (chickpea flour) in different proportions. Three sample products were prepared from the flour blends: Chickpea (Besan) flour (BF) and Ragi flour (RF) by mixing them in the percentage proportions: 100:00, 90:10 and 75:25 (BF:RF, BF:RF, BF:RF). The nankhatais so formulated were evaluated for their nutrient content viz. moisture, ash, fibre, carbohydrates, fat, protein, calcium and iron. Sensory analysis, on a 9- point hedonic scale was also performed to assess their acceptability. The nutritional evaluation showed significant difference in nutrient content, an increase in nutritive value was observed with increase in proportion of chickpea flour. The result of the sensory evaluation revealed that sample “AA”(BF:RF=100:00) was most acceptable with a score of 7.37, closely followed by sample “AB” (BF:RF=90:10) with a score of 7.27 while “AC” (BF:RF=75:25) was least acceptable with a score of 6.61 and it is also a cost effective product. Nankhatais showed high protein content 4.08%, also their calcium and iron content were significantly high at 8.13% and 4%, respectively. Nutrient and sensory analysis reveal that the baked product can be introduced as a healthy snack for celiac patients as well as for weight watchers and individuals suffering from diabetes.This value added product had high protein and mineral content, especially, calcium and iron content were significant. This health promoting functional food product serves as an ideal snack for celiac patients, ensuring well being of people suffering from gluten intolerance.</p>
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İncedayı, Bilge, Nihal Türkmen i Pınar Akpınar. "Production of vegetable-enriched gluten-free chips and evaluation of in-vitro bioaccessibility". Food and Health 10, nr 2 (2024): 129–37. http://dx.doi.org/10.3153/fh24012.
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In this study, it was aimed to produce chips which is an alternative snack for individuals who prefer a gluten free and vegan diet by using plant materials. For this purpose, based on the recipe, which was obtained as a result of preliminary trials and was appreciated in terms of sensorial properties. Various spices (turmeric, thyme and chili pepper), lentil flour, sesame and tahini/olive oil in addition to mushroom, broccoli, cauliflower and beetroot were used. According to the results obtained, use of different oil sources caused difference in the antioxidant capacity (AC) values, total polyphenols (TP) and total flavonoids (TF) and in-vitro TP bioaccessibilities at the end of gastric and intestinal digestion stages. The AC value (312.31 mmol AAE/100g DM), TF (1.28 mg RE/g DM) and TP (0.61 mg GAE/g DM) contents of the snacks with tahini were found higher than the one with olive oil. On the other hand, TP bioaccessibility of snack with olive oil was higher than that with tahini. While snacks with tahini were preferred by the panelists in terms of taste and smell, the product containing olive oil was preferred more in terms of other sensorial properties. As a result, it was observed that snacks with tahini and olive oil are more advantageous in terms of functionality and sensory properties, respectively. For this reason, it is recommended to carry out formulation trials in which both oil sources will be used in different ratios or together in future studies.
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Fiori, Federica, Maria Parpinel, Federico Morreale i Nicoletta Pellegrini. "The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus". Nutrients 14, nr 19 (7.10.2022): 4171. http://dx.doi.org/10.3390/nu14194171.
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Complete food composition databases (FCDBs) on gluten-free (GF) foods are needed to assess the nutrient intakes of celiac disease patients. The aim of the present work was to update the previously developed version of the Italian GF-FCDB and to apply it to a theoretical GF diet. The updated GF-FCDB includes the composition of 108 GF cereal-based foods, as sold, in terms of energy and macro- and micro-nutrients, imputed using food label information combined with the standard recipe approach. Three scenarios (i.e., refined, mixed, and wholegrain cereals) of the weekly guideline menu for the general Italian population were analyzed for energy and nutrient content in a theoretical dietary assessment using traditional gluten-containing (GC) foods and the corresponding GF substitutes. All GF menus were higher than the corresponding GC menus in polyunsaturated fatty acids, linoleic acid, and vitamin E. Zinc was lower in GF than in GC menus only in the wholegrain-cereal scenario. Thanks to the application of the updated GF-FCDB including a comprehensive list of micronutrients, we observed that it is possible for celiac disease patients to meet nutrient requirements by simply substituting GC with GF cereal-based products following recommendations for the general population.
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Roozen, Megan, i Luca Serventi. "Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread". Foods 11, nr 11 (31.05.2022): 1628. http://dx.doi.org/10.3390/foods11111628.
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One percent of the global population requires a gluten-free diet. With concurrent global warming and population growth, it is increasingly necessary to optimize the use of ingredients from resilient crops, such as tapioca. Tapioca flour is used in low proportions in bread due to its lack of gluten. Sourdough fermentation can enhance the nutritional value of bread but also causes a sour taste. Propionibacterium freudenreichii subsp. globosum can reduce food acidity while synthesizing several nutrients, such as vitamin B12. Aquafaba is a known hydrocolloid and prebiotic. Therefore, the objective of this study was to test the sourdough fermentation of a composite bread based on tapioca and brown rice flour, cultured with Lactobacillus lactis and Propionibacterium freudenreichii subsp. globosum enriched in aquafaba. The bread quality was measured instrumentally (hardness, volume, moisture content) and with a semi-trained sensory panel (focus group). The co-fermentation of the Lactobacillus lactis and Propionibacterium freudenreichii subsp. Globosum produced palatable bread, improving the appearance, taste, and texture in comparison to the yeast-leavened recipe. This co-fermentation also enabled shorter production times, reducing it from 1 h to 30 min. The addition of the aquafaba further improved the bread appearance, texture, and volume, although a bitter tasting crust was reported. The co-fermentation of the tapioca–brown rice composite flour with Lactobacillus lactis and Propionibacterium freudenreichii subsp. globosum produced acceptable bread, which could provide a climate-resilient solution to food sustainability. The aquafaba addition further enhanced such improvements and the baking performance, offering sustainability in terms of nutrition, sensory quality, and price.
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Lobanov, Vladimir, Vladimir Lobanov, Yuliya Slepokurova, Yuliya Slepokurova, Irina Zharkova, Irina Zharkova, Tatʹyana Koleva i in. "Economic effect of innovative flour-based functional foods production". Foods and Raw Materials 6, nr 2 (20.12.2018): 474–82. http://dx.doi.org/10.21603/2308-4057-2018-2-474-482.
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The article presents the analysis of economic effect for the innovative flour-based functional foods production incorporation. Based on the analysis of the current state and prospects for the bakery industry development, the authors propose to expand the range of flour-based foods meant for dietary preventive and dietary therapeutic nutrition using diversification methods. For this, they used alternative recipe ingredients of plant origin, such as amaranth seeds, lentil and lupine seeds, chufa, and carob beans. The innovative technologies improve the chemical composition and consumer characteristics of the foods, provide meeting the market requirements, and increase the efficiency of financial and material resources, which, as a result, facilitates the food competitiveness and leads to the bakery industry effective development. We propose to evaluate the economic effect of innovative foods by determining the retail price and profit with a minimum 10% cost effect. The calculations of economic indicators for traditional and new flour-based foods are presented. Estimated economic efficiency of 1 tonne bakery foods for the standard and high-protein diets (according to therapeutic nutrition diet classification) is 5,030–10,740 rbls, flour confectionary foods – 11,022 rbls, gluten-free breads – 7,625–16,990 rbls, depending on the constituents and bakery technology. The results provide strong evidence of economic effect and the advantages of functional flour-based foods introduction.
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Wójcik, Monika, Dariusz Dziki, Arkadiusz Matwijczuk i Urszula Gawlik-Dziki. "Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics". Foods 12, nr 17 (4.09.2023): 3320. http://dx.doi.org/10.3390/foods12173320.
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Walnut flour (WF) is a nutrient-rich source that can be used as an alternative for individuals on a gluten-free diet. This study aimed to assess the physical, chemical, and sensory changes in low-carbohydrate bread when supplemented with WF. Molecular-level changes were also examined using ATR-FTIR spectra. The bread recipe, containing buckwheat and flaxseed, was enriched with WF at levels ranging from 5% to 20%. The addition of WF resulted in increased loaf volume and decreased baking loss. Enriched bread samples showed higher protein content, while fat and available carbohydrate content decreased. Additionally, WF incorporation led to a decrease in crumb brightness and an increase in redness (from 23.1 to 25.4) and yellowness (from 23.8 to 26.7). WF also increased crumb hardness and chewiness. Moreover, the tested additives primarily influenced the intensity of FTIR spectra, indicating changes in protein, carbohydrate, and fat content, with increased band intensity observed in the protein region. We particularly recommend bread with a WF content of 15%. This type of bread is characterized by high consumer acceptance. Furthermore, compared to bread without the addition of WF, it has a higher content of phenolic compounds, protein, and fat by approximately 40%, 8%, and 4%, respectively. The antioxidant activity of this bread, determined using the ABTS and DPPH methods, is also significantly higher compared to the control bread.
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Vasyukova, A. T., K. B. Krivoshonok, A. E. Alekseev i V. I. Karpov. "Influence of additions on the structure of the free fares". Proceedings of the Voronezh State University of Engineering Technologies 83, nr 4 (21.12.2021): 108–16. http://dx.doi.org/10.20914/2310-1202-2021-4-108-116.
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The article provides basic information about the functional properties of flour culinary products developed on the basis of rice and corn flour with additives of powders of vegetable origin: jerusalem artichoke, sea buckthorn, apples, carrots, tomato, paprika, dill, daminaria, and stevia extract was used as a sweetener. Balanced nutritionally adapted nutrition, corresponding to the physiological needs of schoolchildren, gender and individual characteristics of children aged 7–11 years, is necessary for the full development of physical and intellectual abilities. In this connection, the development of flour culinary products nutritionally adapted to the peculiarities of baby food, the optimization of the ingredient composition of flour culinary products, taking into account the technological properties of raw materials and biomedical recommendations for the diet of this category of nutritionists will contribute not only to achieving the best results in their development, physical and mental improvement, but will also prevent a number of alimentary-dependent diseases and conditions of this category of the population. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched gluten-free compositions for the production of high-quality pancake tape by an industrial method. The article presents data on the optimization of the ingredient composition of flour culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of schoolchildren of grades 1–4. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized flour culinary products for school meals is scientifically substantiated. Optimization was carried out using modern programs providing mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for children's food products, considering their physical exertion. The relationship between the mass fraction of protein components (rice and corn flour and egg white) and physico-chemical indicators of the quality of flour culinary products for the nutrition of schoolchildren has been established. It is experimentally proved that the use of the developed recipe compositions will contribute to an increase in the content of protein, fats, carbohydrates, vitamins, minerals, increase the biological value and the total content of water-soluble antioxidants in flour culinary products for the nutrition of students aged 7–11 years.
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Ye, Chen, Yuehui Fang, Yiyao Lian i Yuna He. "Gluten-free diet on video platforms: Retrospective infodemiology study". DIGITAL HEALTH 10 (styczeń 2024). http://dx.doi.org/10.1177/20552076231224594.
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Background Video platform is an important approach for individuals to access and adopt health information. Online information on gluten-free diet (GFD) videos remains underinvestigated. Methods GFD videos were identified by hashtag-based searching strategy. Videos' basic information, engagement metrics, and content were recorded. Mann-Kendall test was performed to examine time trends of submitting videos and engagement metrics. Video quality was evaluated by the DISCERN instrument and the HONcode. Results A total of 822 videos were included in the analysis, with the majority focusing on gluten-free food recipes. The number of videos related to GFD was showing an upward trend. Engagement metrics varied between platforms and video types, with non-recipe videos receiving higher user engagement. The average DISCERN score was 50.20 out of 80 and the average HONcode score was 1.93 out of 8. Videos submitted by health professionals demonstrated better quality compared to those submitted by patients or general users. Conclusion There was a rise in the number of videos related to GFD on Chinese video platforms. The overall quality of these videos was poor, most of them were not rigorous enough. Highlighting using social media as a health information source has the potential risk of disseminating one-sided messages and misleading. Efforts should be made to enhance the transparency of advertisements and establish clear guidelines for information sharing on social media platforms.
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Goble, Brandy, Karen Lawson, Michelle Eileen Johnson, Emily Yates i William Andrew Clark. "The Effects of Using Banana Flour as a Gluten Substitute in Cookies". FASEB Journal 31, S1 (kwiecień 2017). http://dx.doi.org/10.1096/fasebj.31.1_supplement.956.3.
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Celiac disease is an autoimmune disorder affecting the ability to digest gluten in the diet. A growing number of people have been diagnosed with celiac disease and gluten intolerance worldwide, increasing the market for ready‐prepared gluten free products. Avoiding gluten can be challenging, and desirable, pre‐packaged, gluten free desserts available to consumers are limited. Minimal evidence is available regarding the utilization of banana flour as a gluten free alternative in home and commercial baking. The objective of this research was to create a high quality, gluten free cookie with improved nutritional profile. Banana flour was substituted in equal parts for all‐purpose flour in a typical cookie recipe, and the fortified food was subjected to organoleptic testing in an untrained panel of adults. Utilizing a nine‐point hedonic scale, participants rated acceptance of the banana flour cookie (V) compared to the control (C). Overall acceptance of the banana flour cookie and control were comparable (78.5%‐C; 74.8%‐V). Samples were then frozen at −30 degrees C, freeze dried, and subjected to proximate analysis, including Kjeldahl digestion, Soxhlet extraction, and bomb calorimetry to compare macronutrient content of products, and FRAP analysis for antioxidant capacity. Results showed similar Caloric provision: 156kcal (C) and 152kcal (V); fat content 33% (C) and 35% (V); protein content 6.5% (C) and 4.3% (V), and carbohydrate content at 59% (C) and 59.5% (V). Antioxidant capacity was double in the banana flour cookie when compared to the control. Variance in the acceptance between products may be further improved by altering the recipe to include manufacture recommendations of 75% of the flour in recipes by weight when using banana flour. Results suggest banana flour cookies may be an acceptable gluten free alternative for commercially produced cookies.
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C, Akhil, Asit K. Panja i Nisha Gupta. "CONVENTIONAL AYURVEDA RECIPES & PRODUCTS: A REVIEW". GLOBAL JOURNAL FOR RESEARCH ANALYSIS, 15.11.2023, 49–50. http://dx.doi.org/10.36106/gjra/4304265.
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Ayurveda enumerates the health benets of millets. About seventy-ve percent of world food supplies are met from only twelve crops, whereas the three major crops rice, wheat, and maize provide fty percent of dietary requirements. This review aims to introduce various Ayurveda recipes and products that are produced from the millet according to the diet regimen and consumer satisfaction. Information on several millet recipes and products is gathered from books, authentic internet sources, and Ayurvedic texts. Most popular recipes and products such as roti, and dosa based on millet and Ayurveda principles can bring millet as part of the primary diet of the people. There is a growing use and demand for some small grains in the Ayurveda medicine and food market for the development of healthy, gluten-free substitutes, and valueadded products with higher shelf lives. The information on popular conventional Ayurveda recipes and products can enhance the process of developing new technologies that will be useful in the development of healthy millet-based food products of Ayurveda.
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Gorach, Olga, Oksana Dzyundzya i Nina Rezvykh. "Innovative Technology for the Production of Gluten-free Food Products of a New Generation". Current Nutrition & Food Science 20 (1.01.2024). http://dx.doi.org/10.2174/0115734013280307231123055025.
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Background:: The global market for gluten-free food products is constantly growing. Consumers are increasingly choosing a gluten-free diet voluntarily or due to gluten intolerance (celiac disease). Objective:: The purpose of the research is scientific substantiation of the technology and recipe of gluten-free bakery products and determination of the optimal ratio of corn and rice flour in the production technology. Methods:: The work used general scientific research methods, analysis of literary sources, analysis of patent and technical literature, and comparative analytical and laboratory analyses. Results:: Research results have shown that replacing wheat flour with a high gluten content in the recipe for gluten-free, namely corn and rice flour, allows obtaining high quality indicators. On the basis of the conducted organoleptic tests, it was established that according to the results of the total indicators of the organoleptic evaluation, experimental sample 3, with a ratio of corn and rice flour of 80:20, has the same average score as the control sample. The analysis of physico-chemical quality indicators confirmed the organoleptic results of the research. It was established that the ratio of corn and rice flour is the most rational (experiment 3). An increase in the amount of rice flour leads to an increase in the porosity of gluten-free bakery products. Thus, in test sample 3 compared to test sample 1, the value of this indicator increased by 7%, which can be explained by a favorable nutrient environment for yeast cells due to additional water-soluble proteins and sugars present in rice flour, which is confirmed by previous studies. The acidity of gluten-free bakery products of experiment 3 also increased compared to the control sample by 0.5 degrees, which is explained by the positive effect of increasing the dosage of rice flour on the development of yeast cells in the dough. After characterizing the moisture content of the pulp after 48 hours of storage, it should be noted that increasing the amount of rice flour allows you to preserve more moisture in the finished product by an average of 1-2%. In our opinion, this is due to the fact that when rice flour is added, an additional amount of insoluble fibers is added, which by their structure have the ability to bind free moisture, which is retained by them more firmly, and when baking, a larger amount of moisture remains in the product of moisture, which is confirmed by previous studies of gluten-free raw materials. Therefore, test sample 3 with a ratio of corn and rice flour of 80:20 is recommended for the production of new-generation food products for certain groups of the population who choose a gluten-free diet by their own choice or due to gluten intolerance, namely celiac disease. Conclusion:: The rational ratio of corn and rice flour was determined, taking into account the physicochemical properties and organoleptic indicators of the quality of finished gluten-free bakery products. It was established that the rational ratio of corn and rice is 80:20 - experiment 3. This proportion ensures proper physico-chemical indicators and high organoleptic indicators of finished gluten-free bakery products. It was established that the manufactured gluten-free bakery products exceed the control sample in terms of physico-chemical parameters, namely, porosity, acidity, dimensional stability, and moisture content of the crumb.