Scientific Journal of KubSAU

Expanding the range of flour confectionery products for people suffering from intolerance to wheat protein is relevant in the circumstances of import substitution. The domestic market of gluten-free confectionery products fully meets the demand of this category of people, which are dominated by sweet tooth children, requiring constant variety of confectionery. Therefore, the purpose of the work, which consists in expanding the range of pastry products based on buckwheat and quinoa, is relevant. The study presents a shortbread recipe based on buckwheat flour with different dosages of quinoa, a block diagram of the production and evaluation of the quality of the finished confectionery. Sensory evaluation of quality was carried out by a tasting analysis by a special system of scores: quantified indicators of quality - color, taste, smell, surface, shape and form in a break - is presented in the form of balls, followed by mathematical processing. We have defined physical and chemical indicators of quality biscuits, including moisture, alkalinity, absorption, fat and sugar content. Based on the assessment of quality of gluten-free shortbread we have set the optimal ratio of buckwheat flour and quinoa is equal to 70:30. The developed formulation will expand the range of gluten-free flour confectionery and can be adapted to the process and the equipment installed on the existing confectionery businesses

Healthy nutrition is the foundation of the nation and the most important factor affecting the length of human life. Therefore, the search and the use of new sources of food are important. One of such source is the ancient culture of quinoa (Chenopodium quinoa), known as a "qinoa", "quinva" or "rice quinoa. The uniqueness of the quinoa is its chemical composition, the absence of anti-nutritional substances and unpretentious in growing and harvesting. Currently quinoa is grown in more than 70 countries. In Russia, quinoa is not cultivated, although the presence of different agro-ecological zones of the plains to the highlands allows it to grow. In April 2014 quinoa was first planted in the Krasnodar region. In September, quinoa whisk acquired red and yellow. The seeds have a size of between 1 and 2.5 mm. Preliminary calculations yield was approximately 39hundredweight / hectare, which is the basis for the introduction of quinoa in a mass planting. Thus, quinoa can be grown in Russia in the Krasnodar region, thereby ensuring its own raw material base for development of new specialized foods (gluten-free) and prophylactic (high nutritional value) destination

Currently, secondary resources of vegetable raw materials are widely used in solving the food, environmental and energy issues, as well as an additional source of substances of natural origin. A significant amount of secondary resources is produced during the processing of sunflower seeds - the main oilseed Kuban. Fats industry, while processing seeds, mainly extracts only one component - vegetable oil and is having a huge amount of meal, which is mainly used for agricultural purposes. Valuable property of sunflower meal is that it is high in protein, low cost and lack of toxic and anti-nutrients. Favorable amino acid composition determines the viability of recovering proteins from sunflower meal. Proteins were extracted from sunflower meal with a dispersing agent which may be water, sodium salts, alkalis, acids, or any organic solvent, followed by precipitation of the protein at the isoelectric point with hydrochloric acid. However, this protein has a high content of phenolic compounds, which gives it a dark color. The high concentration of chlorogenic acid in sunflower meal and its ability to form a dark colored complex with proteins limits the use of sunflower proteins in the food industry. All known methods of protein purification products from phenolic compounds, in particular chlorogenic acids, are mainly aimed at reducing the use of solvents and washing using membrane technology. However, in most cases, their use is either inadequate due to removal of phenolic compounds or decreasing the nutritional and biological value of the obtained product due to the toxicity of the solvent used, and an inability to completely remove it from the protein