Development of technology and formulation of culinary products for specialized purposes from recycled materials using psyllium (husk of psyllium seeds)

Abstract

This work is devoted to the development of technology and recipes for culinary products for specialized nutrition based on recycled food products with the addition of psyllium. The purpose of the study is to create an assortment of culinary products with increased nutritional value, improved structural and mechanical properties and extended shelf life for dietary and therapeutic nutrition. The paper uses methods of modeling food systems, optimizing formulations, and evaluating the quality characteristics of finished products. The technological and functional properties of various types of secondary raw materials (bran, cake, pomace, etc.) and psyllium as a source of soluble dietary fiber have been studied. Optimized formulations of bakery, pastry, vegetable and meat culinary products with dosages of psyllium 1-5% by weight of the finished product have been developed. The influence of technological factors on the safety of BAS and product quality indicators during production and storage has been studied. A comprehensive assessment of the nutritional value of new types of products has been carried out, and the possibility of their use in dietary and therapeutic nutrition of various population groups has been substantiated. The developed products are characterized by a high content of protein, dietary fiber, vitamins and minerals, improved organoleptic and rheological properties, and reduced caloric content. Pilot industrial testing of the technology has been carried out at public catering enterprises, its economic efficiency and feasibility of implementation have been confirmed. The results obtained are of practical importance for the development of the nutrition industry and the formation of a segment of healthy lifestyle products in the consumer market.