Development of the recipe composition of gluten-free flour confectionery products based on chickpea flour

Authors

DOI:

https://doi.org/10.15587/1729-4061.2022.269397

Keywords:

leguminous crops, chickpeas, rice, amaranth flour, gluten-free products, optimization of recipes

Abstract

The object of this study was gluten-free flour confectionery. In order to improve the structure of the assortment and create products for specialized purposes, the hypothesis was tested that ultra-high-frequency processing can help reduce the microbiological contamination of raw materials and improve the organoleptic characteristics of finished products. For this purpose, recipes for gluten-free flour confectionery products were developed, making it possible to obtain the best values of the specific volume of finished products – custard semi-finished products and gluten-free cupcake. Based on the implementation of second-order rotatable plans, regression models were built, and the resulting response surfaces were transformed to the canonical form. Based on this, it was established that the rational ratios of the components of the cupcake in the formulation are: 80 % flour from ultra-high-frequency processed chickpea flour, 15 % rice, and 5 % amaranth flour. The ratio of components of the custard semi-finished product from ultra-high-frequency processed chickpea flour and corn flour was approximately 50:50 %.

Prototypes of gluten-free flour confectionery products were produced, and the main quality indicators were determined. It was found that when flour from ultra-high-frequency processed chickpeas was introduced into the recipe of a cupcake from rice and amaranth flour, the amount of limiting amino acid lysine increased by 1.08 times compared to unprocessed chickpea flour. In the custard semi-finished product, the amount of the limiting amino acid arginine increased by 1.97 times compared to unprocessed chickpea flour. In general, the biological value of enriched cupcake and custard semi-finished product on average exceeds the control sample by 1.5 times.

In terms of safety, the developed gluten-free flour confectionery products meet the requirements of regulatory documentation.

Author Biographies

Aigul Omaraliyeva, Kazakh University of Technology and Business

PhD, Associate Professor

Department of Technology and Standardization

Zhanar Botbayeva, Kazakh University of Technology and Business

PhD, Associate Professor

Department of Technology and Standardization

Mereke Agedilova, Kazakh University of Technology and Business

PhD, Associate Professor

Department of Technology and Standardization

Meruyert Abilova, S. Seifullin Kazakh Agrotechnical University

Master's Degree

Department of Technology of Food and Processing Industries

Ainur Nurtayeva, S. Seifullin Kazakh Agrotechnical University

Candidate of Technical Sciences

Department of Technology of Food and Processing Industries

Shyryn Baishugulova, S. Seifullin Kazakh Agrotechnical University

Candidate of Technical Sciences

Department of Technology of Food and Processing Industries

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Development of the recipe composition of gluten-free flour confectionery products based on chickpea flour

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Published

2022-12-30

How to Cite

Omaraliyeva, A., Botbayeva, Z., Agedilova, M., Abilova, M., Nurtayeva, A., & Baishugulova, S. (2022). Development of the recipe composition of gluten-free flour confectionery products based on chickpea flour. Eastern-European Journal of Enterprise Technologies, 6(11 (120), 109–125. https://doi.org/10.15587/1729-4061.2022.269397

Issue

Vol. 6 No. 11 (120) (2022): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2022 Aigul Omaraliyeva, Zhanar Botbayeva, Mereke Agedilova, Meruyert Abilova, Ainur Nurtayeva, Shyryn Baishugulova

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