Якість пісочного печива з композицією шротів

Abstract

На основі проведених органолептичних, фізико-хімічних і мікробіологічних досліджень пісочного печива з композицією шротів волоського горіха та кунжуту доведено доцільність її використання у технології пісочного печива для подовження строку зберігання і поліпшення його споживних властивостей.Flour confectionery products are characterized by low biological value because they contain a little bit of protein, phospholipids, vitamins, minerals, polyphenolic compounds, and many carbohydrates. High fat content negatively affects the duration of storage. Therefore, it is important for cookies to select such raw materials, the components of which inhibit the development of undesirable changes and at the same time improve its organoleptic properties and biological value. Materials and methods. The composition of walnut meal (SHVG) and sesame (SHK) in the amount of 70 : 30 %, respectively. The developed mixture of meal was added to the recipe of the shortbread semi-finished product instead of flour in the amount of 20 %. The classic recipe for shortbread cookies was chosen for control. Shortbread cookies of the studied samples were baked at a temperature of 180–200 oC for 10–12 min. The quality of shortbread cookies is assessed according to DSTU 3781:2014. A 5-point scale has been developed for sensory evaluation of the quality of short¬bread cookies. Humidity of baked products is determined by the method of drying to constant weight, titrated acidity – by titration according to DSTU 5024:2008, acid and peroxide value of fat – according to DSTU 4570:2006. Cookies samples were stored for 90 days in an airtight polymer material at a relative humidity of not more than 75 %. Organoleptic, physicochemical and microbiological indicators of product quality were determined during storage in 10, 20, 30, 45, 90 days. Results. Shortbread cookies with the composition of SHVG and SHK after 45 days retained the taste and smell unchanged in contrast to control samples. It was found that the presence of the composition of SHVG and SHK does not significantly affect the change in humidity, specific volume and strength of cookies during storage.