Consumer properties improvement of sugar cookies with fillings with non-traditional raw materials with high biological value

Authors

DOI:

https://doi.org/10.15587/1729-4061.2016.70950

Keywords:

pastry products, unconventional raw material, consumer properties, nutrition value, sugar cookies with fillings

Abstract

According to the study of experimental data, the feasibility of unconventional raw material with increased biological value (powdered apples, dried apricots; sea-buckthorn and calendula officinalis syrups, fat-free whey powder, whey protein concentrate, preparation of eggshells with lemon juice, cherry plums and zucchini jam, sea-buckthorn jam) and unconventional oils (pumpkin, sea-buckthorn) in the sugar cookies production has been proved. The study indicates the increased content of essential amino acids by 34,83 % in the cookies “Dachne” and in the cookies “Yasne sonechko” by 32,54 %  as compared with the check sample. The content of polyunsaturated fatty acids and minerals has increased. Especially, the content of calcium has increased by 2,8–3 times.  The total fraction of carbohydrates and fats has decreased; the fraction of proteins has increased. The new cookies samples have been evaluated by the parameters of taste and smell higher than the check sample especially according to the organoleptic evaluation. The developed samples meet the standard by the physical-chemical parameters and safety parameters. The results can be used for implementation in the confectionery companies for the diversification of products with high nutritional value. 

Author Biographies

Alina Tkachenko, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, assistant

Department of an expertise of goods and custom

Inna Pakhomova, Poltava University of Economics and Trade Kovalia str., 3, Poltava, Ukraine, 36014

PhD, assistant

Department of Commodity nonfood products

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Published

2016-06-16

How to Cite

Tkachenko, A., & Pakhomova, I. (2016). Consumer properties improvement of sugar cookies with fillings with non-traditional raw materials with high biological value. Eastern-European Journal of Enterprise Technologies, 3(11(81), 54–61. https://doi.org/10.15587/1729-4061.2016.70950

Issue

Vol. 3 No. 11(81) (2016): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2016 Alina Tkachenko, Inna Pakhomova

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