USING FENUGREEK AS A SOURCE OF FUNCTIONAL FOOD INGREDIENTS

Authors

P.K. Garkina Penza State Technological University
E.S. Selivanov Penza State Technological University

Keywords:

fenugreek seeds, chemical composition, bakery products, nutritional value

Abstract

The expediency of using extruded plant components in the technology of bakery products production is substantiated. The analysis of scientific research of domestic scientists in the field of studying the chemical composition and nutritional value of fenugreek seeds is carried out.

Downloads

pdf (Русский)

Published

2023-05-10

Issue

Vol. 10 No. 1 (2023)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2023 P.K. Garkina, E.S. Selivanov

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Similar Articles

D.I. Frolov, E.A. Lukyanova, IMPROVING THE CONTENT OF DIETARY FIBER AND BIOACTIVE COMPONENTS IN EXTRUSION PRODUCTS , Innovative Machinery And Technology: Vol. 6 No. 4 (2019)
D.I. Frolov, PROSPECTS OF USING FUZZY LOGIC AND NEURAL NETWORKS IN FOOD TECHNOLOGY , Innovative Machinery And Technology: Vol. 6 No. 1 (2019)
D.I. Frolov, E.A. Chistyakova, STUDY OF THE INFLUENCE OF EXTRUSION PROCESS FACTORS ON THE EXTRUDATE EXPANSION INDEX FROM CORN , Innovative Machinery And Technology: Vol. 7 No. 1 (2020)
D.I. Frolov, A.N. Kudrina, EFFECT OF PROTEIN CONTENT AND EXTRUSION CONDITIONS ON THE PHYSICAL PROPERTIES OF EXTRUDATES , Innovative Machinery And Technology: Vol. 6 No. 3 (2019)
P.K. Garkina, O.N. Gorbacheva, TENDENCIES TO REDUCE THE ENERGY VALUE OF FLOUR CONFECTIONERY GOODS , Innovative Machinery And Technology: Vol. 7 No. 2 (2020)
A.A. Kurochkin, M.A. Potapov, MULTI-COMPONENT COMPOSITE BASED ON WHEAT GRAIN AND SESAME SEEDS , Innovative Machinery And Technology: Vol. 7 No. 2 (2020)
Yu.I. Leontief, INCREASE OF BIOLOGICAL VALUE OF SCOURING CONFECTIONERY PRODUCTS WITH THE USE OF MULTICOMPONENT MUSCULAR MIXTURE , Innovative Machinery And Technology: Vol. 4 No. 4 (2017)
N.V. Kulemina, G.V. Shaburova, USING THE EXTRUDED COMPOSITE MIXTURE IN THE TECHNOLOGY OF RYE-WHEAT BREAD , Innovative Machinery And Technology: Vol. 4 No. 3 (2017)
I.V. Ivanova, M.S. Ionov, M.Y. Kravchenko, Yu.V. Rodionov, ENRICHMENT OF YOGHURT WITH VEGETABLE COMPONENTS , Innovative Machinery And Technology: Vol. 4 No. 3 (2017)
A.O. Denisov, TO THE QUESTION OF JUSTIFICATION OF THE SUPPLY OF THE VACUUM PUMP IN THE EXTRUDER WITH THE VACUUM CHAMBER , Innovative Machinery And Technology: Vol. 4 No. 2 (2017)

<< < 4 5 6 7 8 9 10 11 12 > >>

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

P.K. Garkina, A.A. Kurochkin, M.V. Dolgov, DEVELOPMENT OF BAKERY PRODUCTS OF INCREASED NUTRITIONAL VALUE , Innovative Machinery And Technology: Vol. 9 No. 4 (2022)
P.K. Garkina, A.O. Pavlova, RATIONAL DOSAGE OF FLAXSEED FLOUR IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS , Innovative Machinery And Technology: Vol. 9 No. 2 (2022)
P.K. Garkina, D.S. Sokolov, E.G. Sobolev, PROSPECTS FOR THE ENRICHMENT OF FERMENTATION BEVERAGES , Innovative Machinery And Technology: Vol. 9 No. 2 (2022)
P.K. Garkina, S.V. Lisina, WHEAT BRAN IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS , Innovative Machinery And Technology: Vol. 8 No. 3 (2021)
P.K. Garkina, A.A. Pleshakova, S.V. Shevchenko, CARROT POWDER IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS , Innovative Machinery And Technology: Vol. 8 No. 4 (2021)
P.K. Garkina, E.G. Sobolev, APPLICATION OF UNCONVENTIONAL RAW MATERIALS IN PRODUCTION OF KVASS , Innovative Machinery And Technology: Vol. 8 No. 2 (2021)
A.O. Pavlova, P.K. Garkina, THE USE OF A COMPOSITE MIXTURE IN THE TECHNOLOGY OF RAW GINGERBREAD PRODUCTS , Innovative Machinery And Technology: Vol. 9 No. 2 (2022)
P.K. Garkina, A.A. Kurochkin, G.V. Shaburova, CONTROL OF TECHNOLOGICAL PROPERTIES OF UNMALTED GRAIN RAW MATERIALS , Innovative Machinery And Technology: Vol. 5 No. 4 (2018)
P.K. Garkina, O.A. Gorbacheva, SUGAR COOKIES WITH APPLICATION HAWTHORN POWDER , Innovative Machinery And Technology: Vol. 7 No. 4 (2020)
P.K. Garkina, G.V. Shaburova, PUFF BAKERY PRODUCTS FROM A EXTRUDATE OF MILLET , Innovative Machinery And Technology: Vol. 5 No. 2 (2018)

1 2 3 4 > >>