Development of a recipe and technology for production of gluten-free sugar cookies
https://doi.org/10.37493/2307-910X.2024.2.13
Abstract
In the course of the research, issues related to the development of technology for the production of gluten-free flour confectionery products were studied. The quality indicators of gluten-free flours such as rice and corn have been determined and the possibility of their use in the production of dietary cookies has been established. The work used the method of mathematical planning of an experiment using a computer system for planning a two-level two-factor experiment of type 22 “with a star” using the STATGRAPHICS Plus for Windows program. The optimal ratio of rice and corn flour when making sugar cookies has been established. With a ratio of rice and corn flour of 88:12 %, the resulting gluten-free sugar cookies have the required quality indicators such as wetness and a score based on organoleptic quality indicators. The possibility of using applesauce and chokeberry powder in the production of gluten-free food products as structure formers due to the content of pectin substances in them has been established. The berry powder was obtained in laboratory conditions from fresh chokeberry berries. Also, by planning the experiment, it was determined that the most optimal quality indicators for test samples of cookies are achieved by introducing applesauce in an amount of 22 % and chokeberry powder – 1 %. In addition to strengthening the structure of the finished cookies, the addition of these components increases the nutritional value of glutenfree sugar cookies, enriching them with vitamins, minerals and dietary fiber.
About the Authors
V. V. Meliukh
Grodno State Agrarian University
Belarus
Belarus
Veronika V. Meliukh – Student of the Department of Technology of Storage and Processing of Vegetable Raw Materials
Grodno
A. V. Pokrashinskaya
Grodno State Agrarian University
Belarus
Belarus
Alla V. Pokrashinskaya – Cand. Sci. (Techn.), Associate Professor of the Department of Technology of Storage and Processing of Vegetable Raw Materials
Grodno
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Review
For citations:
Meliukh V.V., Pokrashinskaya A.V. Development of a recipe and technology for production of gluten-free sugar cookies. Modern Science and Innovations. 2024;(2):132-138. (In Russ.) https://doi.org/10.37493/2307-910X.2024.2.13
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