Resumo
Introduction. The correspondence of nutrition to the scientific requirements of its organization lies at the basis of providing the health and human performance, the body’s resistance to the exposure to risk factors. In the present work, the results of a hygienic evaluation of the use of the experimental formulation of whipped unleavened bread as a planned product of preventive nutrition are presented. To achieve the aim, the following main tasks were solving: 1) to develop a recipe for unleavened bread; 2) evaluate the content of antioxidants in the test samples; 3) assess the impact of unleavened bakery products on the development and functioning of the body of samples in an experiment on laboratory animals.
Material and methods. There was justified the following recipe composition of unleavened bread as flour from whole wheat seeds, carrot powder, apple juice, iodized salt, water. Air supply equipment was used for bloating the unleavened dough. The evaluation of the effect of samples of unleavened bakery products on laboratory animals in an experiment included 30-day observations of three groups of laboratory Wistar rats aged of 7 weeks ± 3 days at the beginning of the experiment. The research was carried out in the vivarium of the Voronezh State Medical University. N.N. Burdenko.
Results. The study of the unleavened bread of the developed recipe (sample No. 1) in comparison with the commercially available analogs — “Vitamink” bread (sample No. 2) and “Zolotse” bread (sample No. 3), showed that the antioxidant activity of the products tested did not show significant differences (p < 0.05).
Discussion. The data from experimental studies carried out on laboratory animals testify to the safety of using unleavened whipped bread in the diet. Unlike the use of yeast bread, the use of unleavened bread was established to contribute to the normalization of the functioning of the gastrointestinal tract of laboratory animals.
Conclusion. In the course of the study, there was justified the formulation of the unleavened bread as a promising product for the preventive nutrition. In this connection, the authors consider the study of the effect of the aerated unleavened bread of the developed formulation on the human body as a promising direction of research.
