Authors

Scientific and practical rationales and development of gluten-free custom cake technology for people with lactose intolerance

DOI: 10.17586/1606-4313-2024-23-3-70-77
UDC 664.683.9:641.05

Scientific and practical rationales and development of gluten-free custom cake technology for people with lactose intolerance

Ivanova Natalia G. , Solntseva Aleкsandra S.

For citation: Ivanova N.G., Solntseva A.S. Scientific and practical rationales and development of gluten-free custom cake technology for people with lactose intolerance. Journal of International Academy of Refrigeration. 2024. No 3. p. 70-77. DOI: 10.17586/1606-4313-2024-23-3-70-77

Abstract
Recent increase in popularity of gluten-free foods is due to increased consumer awareness of gluten-related disorders and dietary recommendations for health or lifestyle reasons. Gluten intolerance is often combined with lactase one and is accompanied by a deterioration in the absorption of most micronutrients, which is caused by the development of atrophy of the small intestinal mucosa, resulted from inflammatory processes. The purpose of the work was to develop a technology for gluten-free custard cake using alternative sources of raw materials, adapted for people with lactose intolerance. The recipe for the new gluten-free semi-finished product included pumpkin seed, rice, and corn flour in a ratio of 30:35:35%, respectively. Additionally, butter in the semi-finished product was replaced with sunflower oil as a lactose-free alternative and an additional source of polyunsaturated fatty acids, which the majority of the population lacks. The custard was made using standard technology, replacing wheat flour with rice flour and drinking milk with a vegetable almond drink. The addition of 10% by weight of sea buckthorn puree was aimed at increasing the content of beta-carotene and vitamin C in the cream, which contribute to better absorption of iron from plant sources. To obtain a consistency suitable for using cream as a filling for custard cake, based on research results, the optimal dosage of pectin was established in the amount of 1%. A new type of custard cake is characterized by good organoleptic and physicochemical quality indicators, has increased nutritional value, and can be recommended for inclusion in the diet of people following a gluten-free and lactose-free diet, improving the absorption of iron in people with celiac disease, as well as for replenishing deficiencies in these nutrients.

Keywords: celiac disease, lactase deficiency, gluten-free products, gluten-free flour mixtures, sea buckthorn, almond milk.

All references

1. Dmitrieva Yu.A., Zakharova I.N., Osmanov I.M., et al. Celiac disease: history and modernity. Pediatrics. Supplement to the journal Consilium Medicum. 2022. No. 4. pp. 357-361. (in Russian)

2. Korsakova A.I., Klimov V.A. Development of the market for gluten-free baking products. Delta of Science. 2019. No. 2. P. 60-63. (in Russian)

3. Kovalenko E., Vergasova E., Shoshina O. et al. Lactase Deficiency in Russia: Multiethnic Genetic Study. 2022. preprint. DOI: 10.21203/rs.3.rs-1859111/v1.

4. Sheptulin A.A., Kardasheva S.S., Kurbatova A.A., Ivashkin V. T. Diet therapy for irritable bowel syndrome: controversial and unresolved issues. Issues of pediatric dietology. 2020. vol. 18. No. 4. pp. 29-35. DOI: 10.20953/1727-5784-2020-4-29-35. (in Russian)

5. Basyul O.V., Kirillova A.I., Konasov K.S. et al. Features of the genetic profile of lactose metabolism in celiac disease. Gastroenterology of St. Petersburg. 2020. No. 3-4. P. 23. (in Russian)

6. Urubkov S. A., Khovanskaya S. S., Smirnov S. O. Comparative analysis of the glycemic index of amaranth and other gluten-free products. Equipment and technology of food production. 2019. vol. 49. No. 4. P. 629-634. DOI: 10.21603/2074-9414-2019-4-629-634. (in Russian)

7. RF Patent No. 2019102766, 01/31/2019 Ivanova N. G., Nikitin I. A., Tefikova S. N. Method for producing custard gluten-free gingerbreads. Russian Patent No. 2706543. 2019. Bull. No. 32. (in Russian)

8. Nikitin I.A., Ivanova N.G., Starostina E.S., Chernykh V.Ya. Technology of flour confectionery products for people with impaired gluten metabolism. Bread products. 2019. No. 3. P. 53-56. DOI: 10.32462/0235-2508-2019-28-3-53-56. (in Russian)

9. Kozubaeva L.A., Kuzmina S.S. Modern trends in the formation of an assortment of gluten-free flour confectionery products. Polzunovsky Bulletin. 2022. vol. 1. No. 4. pp. 57-67. (in Russian)

10. Skorbina E.A., Trubina I.A., Sycheva O.V., Laptev S.M. Optimization of the composition of a gluten-free mixture for baking. Technologies of the food and processing industry of the agro-industrial complex – healthy nutrition products. 2022. No. 3. pp. 193-199. (in Russian)

11. Recipes for cakes, pastries, muffins and rolls. part III. Moscow: Food Industry, 1978. (in Russian)

12. Ayrumyan V.Yu. Sokol N.V., Olkhovatov E.A. Chemical composition of rice and corn grain processing products to increase the nutritional and biological value of bakery products. Polzunovsky Bulletin. 2020. No. 3. P. 3-10. DOI: 10.25712/ASTU.2072-8921.2020.03.001. (in Russian)

13. Matasova K. D., Nikolaeva V. A., Sorokopudov I. A., Belova M. V. On the issue of using buckwheat flour in the production of flour confectionery products for therapeutic and prophylactic nutrition. Sursky Bulletin. 2023. No. 1(21). pp. 55-60. DOI: 10.36461/2619-1202-2023-01-010. (in Russian)

14. Gadzhieva A.M., Muradov Sh.N. The use of pumpkin seed flour as a natural food additive. Theory and practice of modern science. 2022. No. 4 (82). pp. 167-170. (in Russian)

15. Skurikhin I.M., Tutelyan V.A. Tables of the chemical composition and calorie content of Russian food products: Directory. M.: Delhi print. 2015. 276 p. (in Russian)

16. Renzyaeva T.V., Nazimova G.I., Markov A.S. Technology of confectionery products: textbook for universities. 6th ed., erased. St. Petersburg: Lan. 2022. 156 p. ISBN 978-5-507-44338-3. (in Russian)

17. Bogdanov A.N., Voloshin S.V., Kulibaba T.G. Hematological manifestations in celiac disease.University Therapeutic Bulletin. 2022. No. 4(2). pp. 22-30. (in Russian)

18. Gubskaya E.Yu., Kuzminets A.A., Naumova O.A. et al. Study of iron deficiency in patients with gluten-dependent diseases on an agliadine diet. Gastroenterology. 2020. vol. 54, No. 1. P. 30-37. DOI: 10.22141/2308-2097.54.1.2020.199139. (in Russian)

19. King J.A., Jeong J., Underwood F.E., et al. Incidence of Celiac Disease Is Increasing Over Time: A Systematic Review and Meta-analysis. Am J Gastroenterol. 2020 Apr; 115(4):507-525. DOI: 10.14309/ajg.0000000000000523.

20. Jansson-Knodell C.L., Hujoel I.A., West C.P., Taneja V., Prokop L.J., Rubio-Tapia A., Murray J.A. Sex Difference in Celiac Disease in Undiagnosed Populations: A Systematic Review and Meta-analysis. Clin Gastroenterol Hepatol. 2019 Sep: 17(10):1954-1968.e13. DOI: 10.1016/j.cgh.2018.11.013.

21. Bessonov A.A., Kryukova N.A., Mukharaeva E.M., Skvortsov V.V. Gluten enteropathy in practice of the general doctor. Experimental and Clinical Gastroenterology. 2019: 167(7):4-9. DOI: 10.31146/1682-8658-ecg-167-7-4-9.

22. Oreshko L.S., Semenova E.A., Oreshko A.Yu. Functional state of the digestive organs in patients with celiac disease associated with connective tissue dysplasia. Experimental and clinical gastroenterology. 2021. No. 4(188). pp. 96-105. DOI 10.31146/1682-8658-ecg-188-4-96-105. (in Russian)