Bakery products with increased vitamin and mineral value for women in the preconception period
Annotation
The diet of a modern woman of reproductive age is dominated by saturated fats and carbohydrates, and there is a deficiency of dietary fiber. The predominance of plant-based foods in the diet and the restriction of animal products can lead to a deficiency of vitamins and minerals, which can subsequently complicate the onset of pregnancy and development of the fetus. The aim of the work was to develop a technology for bakery products with increased vitamin and mineral value, nutrient-adequate to the needs of women in the preconception period. The composition of bakery products included spirulina and fucus powders as sources of vitamins and minerals in an amount of 2 and 5% of the flour weight, respectively. The addition of algae powders gave a green color to the crumb and a specific taste and smell of algae. The moisture content of the crumb was slightly reduced due to the greater water absorption capacity of spirulina and fucus powders. In order to increase the content of polyunsaturated fatty acids of the omega-3 and omega-6 in the product and to reduce the intensity of taste and aroma imparted by algae powders, camelina oil was included in the amount of 5% of the flour weight. Consumption of 100 g of the developed bakery product "Green Amber" will cover the need of women of fertile age for protein – by 14.8%, dietary fiber – by 19.9%, omega-3 – by 94.7%, omega-6 – by 20.2%, β-carotene - 110.3%, vitamin E – 40.9%, D and K – by 18.4%, iodine – by 210.3%, and manganese – 69.7% and it can be recommended to increase the specified nutrients in the diet, which is especially important for women during the preconception period.
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