The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of «magnetofood» food additive

Authors

DOI:

https://doi.org/10.15587/2312-8372.2019.176090

Keywords:

Magnetofood food additive, oatmeal cookies, oatmeal wheat dough, quality measurements

Abstract

The object of research is the technology of oatmeal cookies using the Magnetofood food additive. Prospective enhancers of food systems (in particular, dough confectionery masses) are nanoadditives, which are characterized by a wide range of functional and technological properties, due to the specificity of their physico-chemical characteristics due to nanoscale size and quantum-mechanical effects.

In order to study the influence of the Magnetofood food additive on the functional and technological properties of the dough and the quality indicators of Magnetofood oatmeal cookies additive was injected into the formulation in the form of a fatty suspension at the stage of «oil rubbing». It was established that the administration of the Magnetofood food additive in the formulation of oatmeal cookies in the amount of 0.1; 0.15; 0.2 % of the weight of the prescription mixture as a fatty suspension (as compared to control) contributes to:

– increase in the moisture content of the dough (1.2±0.2) %, the stress of the dough shift – by (20±2) Pa and the plastic viscosity of the dough – by (2.2±0.4) kPa·s;

– reduction of the dough density on (0.6±0.1) g/cm3;

– increase of humidity of oat cookies – by (2.25±0.1) %, typical cookie on (10±2) %, the yield of the cookie – by (2.0±0.5) %, the average value of the ball scoring of the cookie by the organoleptic analysis – by (1.0±0.1) points, improvement of the chewing of the cookie – by (0.4±0.2) points;

– decreasing the density of the cookie on (0.10±0.02) g/cm3, bread crumbling – by (0.9±0.2) %, losses at heat treatment on (1.8±0.2) % and alcohols of the cookie on (0.3±0.1).

Compared with similar well-known enhancers of food systems, nanoobjects, which include nanopowders (Magnetofood), have enormous potential and carry many important discoveries, new functional and technological properties and promising technological applications. The interaction of Magnetofood nanoparticles with biopolymers is a complex of complex chemical reactions. The result is the formation of spatial nanostructures, which significantly affect the functional and technological properties of raw materials and semi-finished products. In food systems, such additives, in particular Magnetofood, exhibit antioxidant, bacteriostatic, sorption, emulsifying, structure-forming, moisture and fat-retaining properties. This ensures the possibility of obtaining high values of the investigated indicators.

Author Biography

Iryna Tsykhanovska, Ukrainian Engineering Pedagogics Academy, 16, Universitetska str., Kharkiv, Ukraine, 61003

PhD, Associate Professor

Department of Food and Chemical Technologies

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Published

2019-07-12

How to Cite

Tsykhanovska, I. (2019). The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of «magnetofood» food additive. Technology Audit and Production Reserves, 4(3(48), 26–30. https://doi.org/10.15587/2312-8372.2019.176090

Issue

Vol. 4 No. 3(48) (2019): Chemical engineering

Section

Food Production Technology: Original Research

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Copyright (c) 2019 Iryna Tsykhanovska

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