Formation of consumer properties of enriched sugar waffle cookies by adding crushed nut kernels
https://doi.org/10.37493/2307-910X.2024.1.6
Abstract
The advisability of enriching cookies with essential nutrients missing from the diet is dictated by the fact that it is a product in demand. Cookies enriched with plant materials will provide the population with “healthy nutrition” products. Based on the research, recipes and technologies for functional flour products with the addition of crushed nut kernels with an optimal particle size of 2-3 mm have been developed; the optimal ratios in recipe compositions were determined, which is 10% per 1 ton of product, recipes and technologies for enriched flour confectionery products were developed. The article also describes indicators of the quality of products, provides an assessment of consumer properties, nutritional value and safety of functional flour products.
About the Author
G. A. Khamatgaleeva
Russian University of Cooperation, Kazan Cooperative Institute (branch)
Russian Federation
Russian Federation
Gulia A. Khamatgaleeva – Cand. Sci. (Pedag.), Associate Professor of the Department of Commodity Science and Catering Technology
Kazan
+78432103025
References
1. GOST 24901-2014. Cookie. General technical conditions. Available from: https://docs.cntd.ru/document/1200114736 [Accessed 16 January 2024].
2. GOST 32874-2014. Walnuts. Technical conditions. Available from: https://docs.cntd.ru/document/1200114779 [Accessed 16 January 2024].
3. GOST 32287-2013. Hazel kernels. Technical conditions. Available from: https://docs.cntd.ru/document/1200108510 [Accessed 16 January 2024].
4. GOST 32857-2014. Sweet almond kernels. Technical conditions. Available from: https://docs.cntd.ru/document/1200114758 [Accessed 16 January 2024].
5. GOST 26574-2017. Wheat flour for baking. Available from: https://docs.cntd.ru/document/1200157423 [Accessed 16 January 2024].
6. GOST 32261-2013 Butter. Technical conditions. Available from: https://docs.cntd.ru/document/1200107359 [Accessed 16 January 2024].
7. Zambulaeva ND, Zhamsaranova SD, Khalapkhanova LV, Kozlova TS. Development of a recipe and assessment of consumer properties of sugar cookies enriched with natural antioxidants. Scientific journal of NRU ITMO. Series: Processes and apparatus for food production. 2019;2:27-35.
8. Krasilnikova DF, Nikulina AV, Agapkin AM. Features of the production and quality of sugar, long and butter cookies. Scientific electronic journal “Academic journalism”. 2022;5-1:62-69.
9. Onishchenko EA. Formation and assessment of consumer properties of specialized cookies enriched with plant additives: dis. PhD those. Sciences: 05.18.15. Moscow, 2012. 172 p.
10. Saidov AM, Shaikhetdinova KF, Balguzhinova ZhE. Study of the milling and baking properties of a new type of wheat flour with increased nutritional value: Monograph. Kostanay: KRU named after A. Baitursynov. 2022. 56 p.
11. Smirnova TP, Gaifullina DT, Khasanova RR. Development of a recipe for shortbread cookies for functional purposes. Symbol of Science: International Scientific Journal. 2015. No. 3. P. 64-66.
12. Technical Regulations of the Customs Union TR CU 021/2011 “On the safety of food products.” Available from: https://docs.cntd.ru/document/902320560 [Accessed 18 January 2024].
13. Technical Regulations of the Customs Union TR CU 029/2012 “Safety requirements for food additives, flavorings and technological aids.” Available from: https://docs.cntd.ru/document/902359401 [Accessed 18 January 2024].
14. Technical Regulations of the Customs Union TR CU 022/2011 “Food products regarding their labeling”. Available from: https://docs.cntd.ru/document/902320347 [Accessed 18 January 2024].
15. Functional products as a new direction in food technology: monograph / volume. authors; edited by GS. Stepanova. Moscow: RUSAINS. 2020. 154 p.
16. Chernenkova AD. Application of biologically active raw materials of the Republic of Bashkortostan in the technology of flour confectionery products: diss.: PhD those. Sciences: 05.18.01: Orel. 2019. 219 p.
17. Chistyakov AM. Formation of consumer properties of enriched cookies taking into account the requirements of HACCP: dis. PhD those. Sciences: 05.18.15: Kemerovo. 2022. 137 p.
18. Khamatgaleeva GA. Development of recipes and technology for the production of bread with the addition of kelp, amaranth, oat and rice flour. Modern Science and Innovations. 2017;2(18):120-126.
Review
For citations:
Khamatgaleeva G.A. Formation of consumer properties of enriched sugar waffle cookies by adding crushed nut kernels. Modern Science and Innovations. 2024;(1):58-70. (In Russ.) https://doi.org/10.37493/2307-910X.2024.1.6
Views:
124
Email this article 