Formulation development on the basis of the effect of temperature treatment of semi-finished high-protein flour products on the glycemic index

Introduction. Nationally oriented food products for Russia and Belarus – pancakes and fluffy pancakes, when enriched with protein – are promising for sports and dietary nutrition. The goal of the research was to study the effect of temperature treatment regimes of semi-finished high-protein flour products on the glycemic index (GI) and to develop recipes for them. The objects and methods. Optimization of the quantitative ratio of raw materials in the recipes was performed using linear programming using MatLab version R2022b (August 24, 2022) – developed by The MathWorks and Clive B. Mohler, USA. Organoleptic and physicochemical parameters were determined using standardized methods. The GI was calculated based on the blood glucose levels of volunteers. The results and discussion. Model recipes were developed and laboratory samples of high-protein pancakes and fluffy pancakes were produced using whey, milk, egg, wheat, and pea proteins, as well as their combinations. The effect of temperature treatment (chilling and freezing) on the organoleptic, physicochemical, and GI properties was studied. Blast freezing of semi-finished high-protein flour products to –18 °C resulted in a 7.7-12.3 % increase in resistant starch compared to products chilled to 4 °C. Flash freezing reduces the GI of high-protein pancakes by 27.5 % (from 73 to 53), and of fluffy pancakes by 30.9 % (from 73 to 50). The composition of semi-finished products and the method of heat treatment had a significant impact on the GI of finished products. Conclusion. The food products obtained in the research can be recommended not only as sports nutrition but also for consumers who prefer dietary products, which will contribute to the preventive protection of the population from the development of diseases caused by increased nervous and physical stress, as well as adverse environmental factors.