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Міжнародного науково-практичного журналу "Товари і ринки" з технічних та економічних наук 

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TECHNOLOGY OF SHORTBREAD COOKIES WITH OILSEED MEAL

Автор: sveta on . Posted in 2016-2

UDC 664.682
 
KRAVCHENKO Mihailo,
Doctor of Technical Sciences, Professor of Kyiv  National University of Trade and Economics
 
TKACHENKO Lubov,
Candidate of Technical Sciences, Associate Professor of Kyiv National University of Trade and Economics
 
MIHAILIK Vitalii,
Applicant of Kyiv National University  of Trade and Economics
 

TECHNOLOGY OF SHORTBREAD COOKIES WITH OILSEED MEAL 

Вackground. There are studies to improve the biological value of shortbread cookies by using milk thistle meal [3], walnut meal [2], flax seed flour [4] walnut leaf powder [5], wheat germ meal [6]. But in the scientific literature no data on the use of the composition oilseed meal (such as flax seeds, sesame and walnut kernels) in shortbread cookies technology was found, which makes such study relevant.
The aim of the study is to improve the nutritional value of shortbread cookies through the use of technology of oilseeds meal composition.
Material and methods. Linseed meal, sesame, walnut kernels produced by "Miroslav PP" (Ukraine) served as the material. Organoleptic features of the meal were determined by tasting; humidity by drying to constant weight at a temperature of 105 °C; active acidity by pH meter; titrated acidity by titration.
The optimum ratio of three kinds of meal composition was determined by mathematical modeling.
Shortbread dough with the addition of the estimated number of meal and reference sample for recipe (№ 8) shortbread cookies were baked by traditional technology [16].
In control and experimental cookie samples humidity, active and titrated acidity were defined by the above methods, organoleptic properties by 5 mark system, density as the ratio of 100 g of product to the volume they occupy. Shortbread profile was defined by calculation method [17].
Results. Organoleptic, physical-chemical studies of meal of linseed, sesame and walnut kernels were conducted and their optimal ratio composition made with shortbread dough in quantities of 10, 20 and 30 % by weight of flour according to the recipe (as experiment 1, 2 and 3) was determined. Comparing the color, taste, smell and texture options of the studied compositions of meal with flour it was determined that the best option is 2, in which 20 % of flour was replaced with the meal composition.
Conclusion. On the basis of the defined physical and chemical composition of meal of flax seed, sesame, walnut kernels rational composition of meal was chosen by mathematical modeling at a ratio of 1.5 : 1.5 : 2 and technological scheme of composition of shortbread cakes was developed.
It was found that the best is using 20 % of the composition meal instead of flour according to the classic shortbread recipe, as the number of proteins increased 2.4 times, fiber – 4.7, Selenium – 41.2, Calcium – 18.4, Magnesium – 8.5, Iodine – 3.8, Vitamin E – 9.1 times.
 
Keywords: shortbread cookies, composition of meal of flax seeds, sesame seeds, walnut kernels, nutritional value.


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