CHANGE IN THE QUALITY OF SUGAR COOKIES WITH THE INTRODUCTION OF PREBIOTIC SUPPLEMENT
DOI:
https://doi.org/10.15673/2073-8684.3/2015.50282Keywords:
dietary fiber of artichoke, an aqueous extract, sugar cookies, sensory analysis, microbiological safetyAbstract
The application of unconventional raw materials is the promising direction to get sugar cookies enriched with physiologically functional food ingredients. Odessa National Academy of Food Technologies (ONAFT) developed a fractionation technology for Jerusalem artichoke tubers, which exhibit prebiotic properties: aqueous extract of finely cut tubers, inulin preparation; dietary fiber from a solid insoluble residue. Exactly the aqueous extract of Jerusalem artichoke tubers and dietary fiber from a solid insoluble residue were used in this research study as prebiotic additives. Studies have been conducted to identify the following: effect of the prebiotic additives on the quality values of finished products; microbiological safety records of finished products; confirmation of prebiotic effect of the functional additive.
The research study presents a numerical score for the quality of the finished product. The achieved results of microbiological tests in the course of studies exhibit a decrease in total bacterial contamination of cookies with the introduction of prebiotic additive.
Microbiological tests have also been conducted in vitro to determine the ability of the additive being introduced to stimulate the growth and development of lactobacilli, which confirms its prebiotic properties.
The above set of field studies demonstrate applicability of the derived additive in the technology of sugar cookies, as it improves the quality of finished products, which are characterized by the microbiological stability and exhibit functional properties.
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