Розробка технології безглютенових каш швидкого приготування підвищеної харчової цінності

Abstract

The thesis describes a technology for preparing gluten-free instant porridges with increased nutritional value by combining gluten-free cereals with raw materials rich in proteins and carbohydrates. The first section analyzes information sources indicating stable growth in gluten free product demand. This segment is significant for people with celiac disease, gluten intolerance, as well as those who are actively involved in sports or follow the principles of healthy eating. The study identifies promising raw materials with high nutritional value that can be used for production. It also considers modern methods of processing raw materials to preserve their nutritional value and improve the characteristics of the finished product. The planning section of the work describes in detail the object and subject of the study and provides comprehensive information about their essence and significance for scientific research. A comprehensive plan has been developed covering both theoretical and practical stages of research aimed at creating and substantiating the production technology for gluten-free instant cereals. A thorough selection of methods for studying the physical and chemical properties, organoleptic characteristics, and microbiological indicators of raw materials and the final product was carried out, which made it possible to guarantee the objectivity of the assessments and the reliability of the results obtained. In the experimental part, three unique recipes for gluten-free instant porridges were created, combining grain components such as amaranth, quinoa, and buckwheat, as well as functional additives, including vegetable powders, flax seeds, chia seeds, and various fruit ingredients. A detailed analysis of the physical and chemical indicators of the products was carried out. In addition, an in-depth study of the organoleptic characteristics of each sample was conducted to assess its taste and aroma qualities. The research found that sample No. 2 had the best indicators among all the options. It is distinguished by a high protein content (14.8%), high solubility (89%), and a harmonious taste with a distinct aroma. To ensure the highest product quality, a technological production scheme was developed that considers all the process's key stages. Research into changes in physical, chemical, microbiological, and organoleptic quality indicators during storage of porridge, combined with other quality parameters, formed the basis for determining the optimal storage conditions and shelf life. Storage conditions at a temperature of (20±2)°C and no more than 75% humidity allow the product to be stored for up to 12 months without losing quality. The fourth section identifies potential hazards and highlights critical control points in the technology of gluten-free instant cereals, allowing safety to be managed at all stages of production. Implementing the HACCP plan, with the effective functioning of prerequisite programs, will enable the production of safe products. In the fifth chapter, economic calculations regarding the effectiveness of the implemented research show that the product demonstrates a high level of competitiveness. A detailed analysis of production costs and careful planning of profits from product sales revealed that producing 1 kg of gluten-free instant porridge costs UAH 209.17, which amounts to UAH 8.36 for a single 40 g packet.