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Школьникова М. Н. и др. Исследование химического состава мякоти тыквы. Tipsina, N. N., Selezneva, G. K. 2013. The use of pumpkin puree in the food industry. Bulletin o f KrasSAU, 12(87), pp. 242-247. (In Russ.) Dabash, V., Buresova, I., Tokar, M., Zacharova, M. et al. 2017. The effect of added pumpkin flour on sensory and textural quality o f rice bread. Journal o f Microbiology, Biotechnology and Food Sciences, 6(6), pp. 1269-1271. DOI: https://doi.org/10.15414/jmbfs.2017.6.6.1269-1271. Dhiman, A. K., Vidiya, N., Surekha, A., Preethi, R. 2017. Studies on development and storage stability of dehydrated pumpkin based instant soup mix. Journal o fApplied and Natural Science, 9(3), pp. 1815-1820. DOI: https://doi.org/10.31018/jans.v9i3.1444. Dyshlyuk, L., Babich, O., Prosekov, A., Ivanova, S. et al. 2017. In vivo study o f medical and biological properties of functional bakery products with the addition of pumpkin flour. Bioactive Carbohydrates and Dietary Fibre, 12, pp. 20-24. DOI: https://doi.org/10.1016/j.bcdf.2017.09.001. Genevois, C., Flores, S., de Escalada Pla, M. 2016. Byproduct from pumpkin (Cucurbita moschata Duchesne ex poiret) as a substrate and vegetable matrix to contain Lactobacillus casei. Journal o f Functional Foods, 23, pp. 210-219. DOI: https://doi.org/10.1016/jjff.2016.02.030. Kaur, S., Panghal, A., Garg, M. K., Mann, S. et al. 2019. Functional and nutraceutical properties of pumpkin - a review. Nutrition & Food Science, 50(2), pp. 384-401. DOI: https://doi.org/10.1108/nfs-05-2019-0143. Ling, C., Rong, L., Gangliang, H., Hualiang, H. 2020. Extraction and antioxidant activities in vivo of pumpkin polysaccharide. Industrial Crops and Products, 146. Article number 112199. DOI: https://doi.org/10.1016/ j.indcrop.2020.112199. Sathiya Mala, K., Aathira, P., Anjali, E. K., Srinivasulu, K. et al. 2018. Effect o f pumpkin powder incorporation on the physico-chemical, sensory and nutritional characteristics of wheat flour muffins. International Food Research Journal, 25(3), pp. 1081-1087. Mirhosseini, H., Rashid, N. F. A., Amid, B. T., Cheong, K. W. et al. 2015. Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. LWT - Food Science and Technology, 63(1), pp. 184-190. DOI: https://doi.org/10.1016/ j.lwt.2015.03.078. Padalino, L., Mastromatteo, M., Lecce, L., Cozzolino, F. et al. 2013. Manufacture and characterization of gluten- free spaghetti enriched with vegetable flour. Journal o f Cereal Science, 57(3), pp. 333-342. DOI: https://doi.org/10.1016/jjcs.2012.12.010. Sharma, P., Kaur, G., Kehinde, B. A., Chhikara, N. et al. 2020. Pharmacological and biomedical uses of extracts of pumpkin and its relatives and applications in the food industry: A review. International Journal o f Vegetable Science , 26(1), pp. 79-95. DOI: https://doi.org/10.1080/19315260.2019.1606130. Zargar, F. A., Kumar, S., Bhat, Z. F., Kumar, P. 2014. Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages. Springerplus, 3(1), pp. 39-48. DOI: https://doi.org/ 10.1186/2193-1801-3-39. Сведения об авторах Школьникова Марина Николаевна - ул. 8 Марта / Народной воли, 62/45, Екатеринбург, Россия, 620144; Уральский государственный экономический университет, д-р техн. наук, профессор; e-mail: shkolnikova.m.n@mail.ru, ORCID: https://orcid.org/0000-0002-9146-6951 Marina N. Shkolnikova - 62/45, 8 Marta / Narodnaya Volya Str., Yekaterinburg, Russia, 620144; Ural State University of Economics, Dr Sci. (Engineering), Professor; e-mail: shkolnikova.m.n@mail.ru, ORCID: https://orcid.org/0000-0002-9146-6951 Аббазова Венера Нагимовна - ул. 8 Марта / Народной воли, 62/45, Екатеринбург, Россия, 620144; Уральский государственный экономический университет, аспирант; e-mail: abbazova@usue.ru, ORCID : https://orcid.org/0000-0002-2009-8856 Venera N. Abbazova - 62/45, 8 Marta / Narodnaya Volya Str., Yekaterinburg, Russia, 620144; Ural State University of Economics, Ph.D. Student; e-mail: abbazova@usue.ru, ORCID: https://orcid.org/0000-0002-2009-8856 448

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