Технический регламент Таможенного

Manufacture of Dietary Fish Products Using Gluten-Free Flours
Key words
celiac disease; gluten-free diet; special food; fishculinary; ascorbic acid
Abstracts
In public catering fish culinary products (cutlets, meatballs etc.) are 
made from minced fish fillet with the addition of bread by the traditional 
ways of cooking at high temperatures, using fat. We offer fish culinary 
products with gluten-free types of flour, steamed by convection 
without fat, breading and gluten in catering for coeliac patients. 
Experimental researches were held in the laboratories of Technology of 
Food Production Department in Novosibirsk State Technical University. 
Common scientific methods of research were used during this study. 
Upon organoleptic indicators we chose the best samples of fish culinary 
products with the addition of 10 % of flour that correlates with water-
retention capacity. End products were characterized by a pleasant 
appearance, pronounced flavour of boiled fish with flour inside and 
good tasty qualities. The products with flax and rice flour obtained the 
highest score. It has been found that the amount of vitamin C in the 
samples with cauliflower increased 6 – 7 times in comparison with the 
check sample which was conduced by the use of poached cauliflower 
under appropriate technological conditions, gentle cooking in a «moist 
heat» mode at low temperature in a convection steamer. The amount of 
vitamin C in the samples with cottage cheese correlates with the check 
sample. New fish culinary products made with the innovative ways 
of cooking are characterized by high consumer attributes, preserve 
biologically active substances to the maximum and will promote 
widening variety of products for dietary and mass catering.
Authors
Ashirova Nuriya Nurgalievna, Candidate of Technical Science,
Novosibirsk State Technical University, 20, Prospekt Karla Marksa, 
Novosibirsk, 630093, [e-mail]
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