Ingredient variation effects on cookie marketability

¹ Southwest State University, 94, 50 Let Oktyabryast., Kursk, 305040, Russia
² Orel State Agrarian University named after N V Parakhin, 69, Generala Rodina st., Orel, 302019, Russia
³ Kursk State Medical University, 3, K. Marksa st., Kursk, 305041, Russia

^* Corresponding author: a.e.kovaleva@yandex.ru

Abstract

Complete replacement of wheat flour with oat flour prepared from ground oat flakes “Hercules”, oat flour - with oat flakes “Hercules”, eggs - with apple husk, sugar - with topinambour syrup allows to obtain oatmeal biscuits of dietary orientation. The use of these components in the recipe leads to the appearance of two additional technological operations: the first - preparation of oat flour from oat flakes “Hercules”, the second - preparation of a mixture of apple husk, fat component (butter or vegetable oil) and topinambour syrup. The duration of baking of biscuits, compared to the control sample, increased by 7-12 minutes. At the same time, the baking temperature decreased from 180-240°C to 160°C. The introduced changes in the recipe of oatmeal biscuits influenced the organoleptic quality indicators of the finished product. Addition of apple husk to the recipe gave a pleasant fruity taste and aroma of apple raw material to the biscuits. Replacement of sugar with sugar-containing components allowed to obtain a finished product balanced in sweetness. According to physico- chemical parameters the developed samples correspond to the current normative document for this type of products. The recommended shelf life for dietary oatmeal biscuits is 7 days under the storage conditions.