Functional bread enreached with regional bioactive food additives

Abstract

The scientific work presents materials of theoretical and experimental substantiation of the use of regional bioactive food additives, namely wild plants of the legume family (Fabaceae), permitted for use in the food industry: sweet clover (Melilotus officinalis), red meadow clover (Trifolium pratense), white acacia (Robinia pseudoacacia) in the production of functional foods [1]. Experimental studies of the safety indicators of food wild-growing plants (FWP) have been carried out. It was found that the studied FWP growing in ecologically clean areas of the North Ossetia-Alania are distinguished by a low mass fraction of toxic substances. Two fractions of cellulose were investigated: 1 - water-soluble (pectic acid, pectin, methylcellulose); 2 - water-insoluble (protopectin, cellulose, hemicellulose). The increased content of dietary fiber in WGP powders has been established, corresponding to the physiological norms of satisfying the daily requirement for FWP and, in this regard, indicating the expediency of using functional food in formulations for the prevention and treatment of diabetes mellitus, obesity, and atherosclerosis. The sorption capacity of WGP powders with respect to lead has been investigated. All studied powders of WGP modification products are characterized by high sorption capacity. The technologies of flour products with the addition of FWP powders have been developed. The results of clinical and preclinical studies of the developed functional bread show a corrective effect of glycemic blood parameters, as well as a decrease in the lead content in the blood of fed laboratory rat pups by almost two times, compared with the control.