E. A. Pyanikova1, A. E. Kovaleva1, E. V. Оvchinnikova2, O. S. Taratorina3, М. Kolchanov4
1Southwest state university, ul. 50 Let oktyabrya, 94, Kursk, 305040, Rossiiskaya Federatsiya
2Kursk institute of cooperation, ul. Radishcheva, 116, Kursk, 305004, Rossiiskaya Federatsiya
3LLC «Law firm «Business», ul. Karla Marksa, 66/9, Kursk, 305029, Rossiiskaya Federatsiya
4Cashels Engineering Ltd, Aghamore, Ballyhaunis, Co. Mayo, F35 RX83, Ireland
Abstract. The research aimed to expand the range of flour confectionery products of increased nutritional value. It is proposed to replace completely the wheat flour of premium quality in the classic recipe for the Brownie chocolate biscuit with a mixture of gluten-free types of flour (rice, corn and flaxseed in a ratio of 1.8:1.8:1); butter and yogurt – for soft diet cottage cheese with a fat mass fraction of 5%; sugar – for the “Prebio-sweet” sweetener, and also introduce apple pomace into the recipe. Quantitative chemical analysis, spectrophotometry and stripping voltammetry were used to study the vitamin and mineral composition of recipe ingredients – gluten-free flour, apple pomace, soft diet cottage cheese. Gluten-free types of flour (rice, corn, flaxseed) are rich in vitamin H (4.4-11.0 µg) and manganese (0.17-6 mcg); soft cottage cheese – in vitamins B9 (40 mcg), H (7.6 mcg), potassium (78 mg), phosphorus (180 mg), deficient selenium (30 mg). Apple pomace contains vitamin C (10 mg), phosphorus (11 mg), iron (2.2 mg) and potassium (278 mg). When using 100 g of the developed Brownie chocolate biscuit, the daily requirement for vitamins is satisfied: B9 by 5.1%, C by 2.9%, H by 14%. In comparison with the control sample, there is also an increase in the degree of satisfaction in potassium by 26.5%, manganese – by 22%, iron – by 28%, phosphorus – by 24.9%, selenium – by 33%. The energy value of the experimental samples is more than 2 times lower compared to the classic Brownie chocolate biscuit and is 149.4-153.8 kcal per 100 g of the product. The developed product is offered to consumers belonging to the category of "adult population" (men and women aged 18 to 60 years).
Keywords: chocolate biscuit "Brownie"; nutritional value; energy value; apple pomace; soft cottage cheese; vitamins; minerals.
Author Details: E. A. Pyanikova, Cand. Sc. (Tech.), head of department (e-mail: Этот адрес электронной почты защищён от спам-ботов. У вас должен быть включен JavaScript для просмотра.); A. E. Kovaleva, Cand. Sc. (Chem.), assoc. prof.; E.V. Оvchinnikova, Cand. Sc. (Ec.), assoc. prof.; O. S. Taratorina, director, М. Kolchanov, design engineer.
For citation: Pyanikova EA, Kovaleva AE, Оvchinnikova EV, et al. [Rationale for the use of ingredients to obtain a low-calorie chocolate biscuit "Brownie"] // Dostizheniya nayki i tekniki APK. 2022;36(8):81-6.Russian. doi: 10.53859/02352451_2022_36_8_81.