Approaches in food production technology for diet therapy of population with gluten enteropathy

Celiac disease is a multifactorial disease in which both a genetic predisposition and the organization of a balanced diet are important. Development of gluten-free products technologies using new types of plant raw materials is a relevant research problem, the solution of which will allow to expand the range of specialized nutrition products. The aim of the study was to improve the methodology of designing gluten-free flour compositions with optimal technological properties and the adjusted ratio of physiologically valuable nutrients. The materials for the study were four gluten-free compositions from flaxseed, almond, sesame and amaranth flour and samples of cakes from optimized flour mixtures. As a result of the calculated data analysis, it was found that the optimized compositions are enriched with essential components - the content of protein, essential amino acids, vitamins B1 and E, as well as mineral components can satisfy daily requirements in nutrients by more than 30 %. When analyzing the technological properties of optimized flour formulas, their high water-absorbing capacity and an increase in the viscosity of suspension with a significant content of flaxseed flour in the formulation were established. Model cake samples met standardized requirements - they were distinguished by enjoyable taste, uniform porosity and elastic crumb had a smooth surface and a specific color. The protein content in the finished products correlated with the component content in the flour formulations and ranged from 14.8 to 17.9 %. The recommended methodology of designing gluten-free flour compositions allows expanding the diet of people with gluten intolerance. Optimized flour compositions have satisfactory technological properties; meet the standards of rational nutrition in terms of the amount and ratio of proteins, amino acids, vitamins, macro - and microelements. Cakes made from flour formulations are a resource of essential components they are characterized by high consumer properties.