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PROSPECTS OF USING SPINACH IN PRODUCTION TECHNOLOGY OF CHAPATTI OF WHOLEGRAIN FLOUR

Tatiana Belemets, Irina Radzievskaya, Nataliia Yushchenko, Uliana Kuzmyk
Published: 31 July 2020
EUREKA: Life Sciences , Volume 4, pp 26-33; doi:10.21303/2504-5695.2020.001381

Abstract: It is urgent to enrich floury products with vegetable magnesium sources. One of such plants is garden spinach – one-year plant, a representative of Spinacia genus. For this aim, there were studied functional-technological properties of wholegrain flour for substantiating preparation in the chapatti technology. Research results demonstrated that barley flour had the most water-absorbing capacity – 400 %, this parameter was almost twice less in rice and wheat flour. The most fat-retaining capacity was inherent to barley flour – 87 %, whereas in the control (highest sort wheat flour) this index was 25 %. Technological parameters of spinach preparation in the chapatti composition have been determined: particles size – 250 up to mcm; optimal amount of introduction of wholegrain flour to the mass – 3 %; swelling process duration after dough mixing – 15–20 min for creating a total spatial structure. The energetic value calculation testifies that the caloric number of chapatti is unessential, comparing with main dishes and is in average 220.0 kcal/100 g. Thus, the use of spinach together with wholegrain flour in chapatti gives a possibility to increase a provision degree of the daily need in main nutritive substances for the human organism. The aim of the work is to develop technologies of new types of culinary products and their introduction at public food enterprises
Keywords: spinach / barley / wheat / technologies / optimal / CHAPATTI OF WHOLEGRAIN FLOUR

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