Technological aspects of the use of non-traditional protein-containing raw materials in the production of flour products and assessment of their impact on consumer health

Abstract

This article is devoted to a comprehensive analysis of the technological aspects of the introduction of protein components from non-traditional sources into the formulations of flour products and their impact on consumer health. The purpose of the study is to scientifically substantiate and practically implement innovative solutions for the use of proteins from insects, algae, fungi and seeds in the production of bakery, confectionery and pasta products with improved nutritional value. The work uses methods of physico-chemical, structural-mechanical, rheological and sensory analysis, as well as clinical and epidemiological approaches to assessing the effect of fortified flour products on the nutritional status of various population groups. The empirical basis was made up of experimental data on the optimization of formulations and technological parameters, the results of laboratory and pilot tests, reports of tasting commissions and consumer surveys. It was found that the introduction of protein components from non-traditional sources makes it possible to increase the content of essential amino acids, vitamins and minerals in flour products by 15-30%, improve their amino acid score and biological value (rationality coefficients 0.85-0.95), while maintaining high consumer properties (total organoleptic score 4.7-4.9 points). Regular consumption of fortified flour products helps optimize nutritional status, reduce the risk of protein and energy deficiency, and prevent nutritional-related diseases. The results obtained open up prospects for the large-scale introduction of non-traditional proteins into the food industry and the formation of sustainable nutrition models for the population.