Efficiency of application of the enriched bakery products in children nutrition
The results of the research devoted to an assessment of efficiency of application of the enriched bakery products in nutrition of school students have been presented. Composition and technology of the enriched bakery products have been developed. The influence of enrichers on the basis of proteins o...
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| स्वरूप: | Статья |
| भाषा: | Russian |
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Nutritec
2019
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ir-20.500.12258-42822020-09-11T14:00:08Z Efficiency of application of the enriched bakery products in children nutrition Kholodova, E. N. Холодова, Е. Н. Bakery products from wheat flour enriched with natural ingredients Hemoglobin Powder from laminaria Powder of the wings sea scallop Proteins of animal blood plazma Urinary iodine Whey proteins The results of the research devoted to an assessment of efficiency of application of the enriched bakery products in nutrition of school students have been presented. Composition and technology of the enriched bakery products have been developed. The influence of enrichers on the basis of proteins of whey, plasma of blood, hemoglobin, calcium and iodinated components and food fibers on the nutritive and energy value of bakery products has been defined. The consumption of 100 g of the enriched bakery products provides a significant amount of protein - 12.5-23% of the recommended daily intake (RDI), to satisfy daily need of school students in calcium up to 13.4%, in iron - up to 20%, iodine-12, 5% and food fibers - 17.3%. When comparing blood hemoglobin content in school students after inclusion in a diet of the enriched bakery products, the lack of significant changes of this indicator in children with normal hemoglobin content has been determined that is the confirmation of safety of use of the products enriched with hem iron. At the same time, normalization of hemoglobin level in children (9.7%) with the initial threshold and lowered hemoglobin indicators is noted. The reliable increase in the content of hemoglobin in this group of children from 112±3 to 131±6 g/l was established (p<0.05). Positive dynamics of the content of iodine in urine at school students with initial deficiency of iodine under administration of the bread enriched with iodine has been defined. Ioduria indicators authentically increased from 88±10 to 116±9 mkg/l (p ≤ 0.05). Before diet correction in 53 from 59 children surveyed in the Stavropol region, a mild lack of iodine has been revealed (iodine levels less than 100 mkg/l urine), while after bread intake - only in 7 (11.9%) students 2019-02-14T09:58:02Z 2019-02-14T09:58:02Z 2015 Статья Koryachkina, S.Y., Ladnova, O.L., Lublinsky, S.L., Kholodova, E.N. Efficiency of application of the enriched bakery products in children nutrition // Voprosy Pitaniia. - 2015. - Volume 84. - Issue 3. - Pages 77-84 https://www.scopus.com/record/display.uri?eid=2-s2.0-84940468636&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=336a4a2bf3150778835891da9667caf9&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28Efficiency+of+application+of+the%29&relpos=6&citeCnt=0&searchTerm= http://hdl.handle.net/20.500.12258/4282 ru Voprosy Pitaniia application/pdf Nutritec |
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СКФУ |
| collection |
Репозиторий |
| language |
Russian |
| topic |
Bakery products from wheat flour enriched with natural ingredients Hemoglobin Powder from laminaria Powder of the wings sea scallop Proteins of animal blood plazma Urinary iodine Whey proteins |
| spellingShingle |
Bakery products from wheat flour enriched with natural ingredients Hemoglobin Powder from laminaria Powder of the wings sea scallop Proteins of animal blood plazma Urinary iodine Whey proteins Kholodova, E. N. Холодова, Е. Н. Efficiency of application of the enriched bakery products in children nutrition |
| description |
The results of the research devoted to an assessment of efficiency of application of the enriched bakery products in nutrition of school students have been presented. Composition and technology of the enriched bakery products have been developed. The influence of enrichers on the basis of proteins of whey, plasma of blood, hemoglobin, calcium and iodinated components and food fibers on the nutritive and energy value of bakery products has been defined. The consumption of 100 g of the enriched bakery products provides a significant amount of protein - 12.5-23% of the recommended daily intake (RDI), to satisfy daily need of school students in calcium up to 13.4%, in iron - up to 20%, iodine-12, 5% and food fibers - 17.3%. When comparing blood hemoglobin content in school students after inclusion in a diet of the enriched bakery products, the lack of significant changes of this indicator in children with normal hemoglobin content has been determined that is the confirmation of safety of use of the products enriched with hem iron. At the same time, normalization of hemoglobin level in children (9.7%) with the initial threshold and lowered hemoglobin indicators is noted. The reliable increase in the content of hemoglobin in this group of children from 112±3 to 131±6 g/l was established (p<0.05). Positive dynamics of the content of iodine in urine at school students with initial deficiency of iodine under administration of the bread enriched with iodine has been defined. Ioduria indicators authentically increased from 88±10 to 116±9 mkg/l (p ≤ 0.05). Before diet correction in 53 from 59 children surveyed in the Stavropol region, a mild lack of iodine has been revealed (iodine levels less than 100 mkg/l urine), while after bread intake - only in 7 (11.9%) students |
| format |
Статья |
| author |
Kholodova, E. N. Холодова, Е. Н. |
| author_facet |
Kholodova, E. N. Холодова, Е. Н. |
| author_sort |
Kholodova, E. N. |
| title |
Efficiency of application of the enriched bakery products in children nutrition |
| title_short |
Efficiency of application of the enriched bakery products in children nutrition |
| title_full |
Efficiency of application of the enriched bakery products in children nutrition |
| title_fullStr |
Efficiency of application of the enriched bakery products in children nutrition |
| title_full_unstemmed |
Efficiency of application of the enriched bakery products in children nutrition |
| title_sort |
efficiency of application of the enriched bakery products in children nutrition |
| publisher |
Nutritec |
| publishDate |
2019 |
| url |
https://www.scopus.com/record/display.uri?eid=2-s2.0-84940468636&origin=resultslist&sort=plf-f&src=s&nlo=1&nlr=20&nls=afprfnm-t&affilName=north+caucasus+federal+university&sid=336a4a2bf3150778835891da9667caf9&sot=afnl&sdt=sisr&cluster=scopubyr%2c%222015%22%2ct&sl=53&s=%28AF-ID%28%22North+Caucasus+Federal+University%22+60070541%29%29&ref=%28Efficiency+of+application+of+the%29&relpos=6&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/4282 |
| work_keys_str_mv |
AT kholodovaen efficiencyofapplicationoftheenrichedbakeryproductsinchildrennutrition AT holodovaen efficiencyofapplicationoftheenrichedbakeryproductsinchildrennutrition |
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