Pancakes for a healthy diet: low-carb, prebiotic, gluten-free

E.I. Kiprushkina, O.V. Golovinskaia*, E.A. Ovsyuk, V.V. Baklanova, L.A. Alekseeva, A.K. Tulina, V.R. Beloded and I.A. Shestopalova

ITMO University, Faculty of Food Biotechnology and Engineering, 9 Lomonosova street, St. Petersburg, RU191002, Russia
*Correspondence: oksana2187@mail.ru

Abstract:

The work aims to develop pancake recipes corresponding to the standards of a healthy diet by replacing traditional components with ingredients containing nutritional functional properties. Corn and rice flour are gluten-free and can be used to design gluten-free pancakes. Barley flour contains beta-glucans, a large amount of fiber, reduces the glycemic index of products, is useful not only for a healthy diet but also for people suffering from diabetes and obesity. Rye flour is low in calories, as millet flour contains dietary fiber, vitamins, and lowers cholesterol. Dietary fiber and inulin contribute to the regulation of intestinal microbiota. The results show the possibility of 100% replacement of wheat flour with other types of flour in the production of low-carb, prebiotic, and gluten-free pancakes. The water absorption capacity of flour, dough viscosity, humidity, texture of products, and sensory analysis of finished products were investigated. Replacing wheat flour with alternative types of flour can improve the nutritional value of products, increase the content of dietary fiber, and reduce the calorie content of pancakes.

Key words:

dietary fiber, functional properties, healthy nutrition, pancakes

Enrichment of meat products with dietary fibers: a review

O. Zinina¹, S. Merenkova¹*, D. Tazeddinova¹, M. Rebezov¹, M. Stuart², E. Okuskhanova³, Zh. Yessimbekov³ and N. Baryshnikova⁴

¹South Ural State University (national research university), Lenin Avenue 76, RU 454080 Chelyabinsk, Russia
²Canadian Nuclear Laboratories, Chalk River Laboratories, Chalk River, Ontario, 286 Plant Rd, ON K0J 1J0 Chalk River, Canada
³Shakarim State University of Semey, Glinka street 20a, KZ071400 Semey, Kazakhstan
⁴Nosov Magnitogorsk State Technical University, Lenin Avenue 38, RU455000 Magnitogorsk, Russia
*Correspondence: merenkovasp@susu.ru

Abstract:

In recent years, much attention has been paid to the development of food products with properties that can promote well-being and prevent disease. Tested strategies to improve the functional value of meat products through the introduction of dietary fiber are reviewed here. Based on the literature reviewed, the addition of dietary fiber in meat products contributes to the fabrication of products which enhance physiological functions. Furthermore, fibers can be used to improve the quality and yield of meat products.

Key words: