The effectiveness of the use of psyllium in the production of functional products

¹ Don State Technical University, 1, Gagarin Sq., 344003, Rostov-on-Don, Russia
² Pyatigorsk Institute (branch) North Caucasus Federal University, 357500, ave. 40 years of October, 56, Pyatigorsk, Russia
³ Rostov State Medical University of the Ministry of Health of the Russian Federation, 29, Nakhichevansky Lane, Rostov-on-Don, 344022, Russia
⁴ Don State Agrarian University, Novocherkassk Engineering and Reclamation Institute named after A.K.Kortunov, Novocherkassk, 111 Pushkinskaya str., 346428, Novocherkassk, Russia
⁵ Kalmyk State University named after B.B. Gorodovikov, Pushkin str., 11, 358000, Elista, Republic of Kalmykia
⁶ Dagestan State Medical University, 180, Magomed Hajiyev str., 367000, RD, Makhachkala

^* Corresponding author: alb9652@yandex.ru

Abstract

Wheat flour bread plays an important role in the human diet. Currently, great attention is being paid to the creation of functional products with increased biological value and having a preventive or wellness effect. One of the ways to enrich the functional ones is to add various additives. In this paper, the possibility of enriching classic wheat flour bread with psyllium is considered. One of these products is psilium, a powder obtained from the husks of plantain plant seeds. Psyllium is known for its effects on the human body, especially on the gastrointestinal system. The supplement is a natural vegetable fiber, most of which is fiber, which is necessary for humans, it promotes the growth of beneficial intestinal microflora and ensures the normal functioning of the gastrointestinal tract, and subsequently the entire body. The aim of the research was to obtain wheat bread with high nutritional and biological advantages, to give the product preventive and health-improving properties, as well as to add psyllium as an additive. The nutritional and energy value of the developed product has been determined. It was found that the developed bread surpasses the control sample in terms of the composition of food and biologically active substances, since it contains more dietary fiber and is more dietary, taking into account the energy value per 100 grams.