S.Yu. Misteneva, N.A. Shcherbakova, A.V.Baskakov
All-Russian Research Institute of Confectionery Industry – branch of the Gorbatov Federal Science Center of Food Systems, Russian Academy of Sciences, ul. Elektrozavodskaya, 20, str. 3, Moscow, 107023, Russian Federation
Abstract. Sugar biscuits contain wheat flour, sugar, fat, and table salt. Consumption of these substances in excess of amounts established by WHO may be critical for the health of adults and children. The purpose of the study was to modify the nutritional composition of sugar biscuits by changing the recipe ratios, taking into account global trends in nutrition, using the principle of complex fortification of the recipe composition. The objects of the study were three different recipe models of biscuits, including ones with liquid vegetable fat and wholemeal wheat flour. In the samples, we determined organoleptic indicators, mass fraction of moisture, wetness, the content of dietary fibre; mass fraction of added sugar and edible salt, density, water activity, and change in geometric dimensions. The actual amount of added sugar in the developed recipe models varied in the range of 18.2–18.7%; the amount of fat varied in the range of 17.4–17.7%. In contrast to the control sample (22.1% and 19.9%, respectively), the established level of excess of these macronutrients in solid foods was not exceeded. The amount of dietary fibre in the recipe model using wheat flour from whole-grain grains reached 3.6 g/100 g of biscuits that allowed the finished product to be attributed to the source of dietary fibre. The density of finished products increased in comparison with the control sample (570 kg/m3), and, depending on the recipe model, amounted to 600–680 kg/m3. The indicator of water activity in finished products was in the range of 0.414–0.492. The inclusion of liquid vegetable fat in the recipe led to a decrease in the height of the product by 7%; the use of whole-grain flour led to a decrease in the diameter of the biscuits by 2%. In recipe models, changes in taste perception in terms of the degree of sweetness and intensity of taste were not observed in comparison with the control sample.
Keywords: flour confectionery; biscuits; added sugar; fat; edible salt; dietary fibre; vegetable oils; children’s nutrition; recipe models.
Author Details: S.Yu. Misteneva, researcher (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); N.A. Shcherbakova, Cand. Sc. (Tec.), leading researcher; A.V. Baskakov, engineer researcher.
For citation: Misteneva SYu, Shcherbakova NA, Baskakov AV [Modification of flour confectionery products, including food for children over three years old] Dostizheniya nayki i tekniki APK. 2021; 35(5):70-6. Russian. doi: 10.24411/0235-2451-2021-10512.