Specialized Bakery Products for Dietary Nutrition

Abstract

Bakery products in the amount of 100 g are included in the low-calorie therapeutic diet for overweight patients. To increase the nutritional density of the products, a vitamin-mineral premix containing resistant starch was used. The presence of dietary fiber in the premix was confirmed by exposure to digestive enzymes in vitro. Premix, in an amount of 0.2%, was introduced when mixing dough for bakery products. The introduction of the premix did not adversely affect the organoleptic characteristics of the products. It provided a significant increase in the content of vitamins B₁, B₂, PP, and such minerals as Se, Fe, Zn, and I. The verification of the clinical efficacy and tolerability of a specialized bakery product for dietary nutrition in patients with overweight and cardiovascular diseases showed that the use of the product in a basic diet had a beneficial effect on anthropometric data, body composition parameters, and energy metabolism. The obtained results indicate the advisability of using a specialized bakery product for dietary (therapeutic and prophylactic) nutrition, as well as a means of prophylaxis and adjunctive therapy for cardiovascular diseases of the body.