Технология песочного печенья повышенной витаминно-минеральной ценности

Abstract

The article presents the results of the development of a new type of shortbread, characterized by increased vitamin and mineral value. To this end, it is proposed to replace part of wheat flour with a mixture of rice flour and pumpkin seed flour, add sea buckthorn puree and chopped dried apricots, as well as replace water with drinking milk. It was noted that due to the introduction of sea buckthorn berries with high acidity into the formulation of the products being developed, the complete neutralization of alkaline compounds formed as a result of the decomposition of chemical leavening agents took place in the finished product, therefore it was recommended to determine the acidity index in them, which did not exceed 3 degrees, which ensured the appearance of a pleasant sour taste in the finished product. The calculation of nutritional value showed that in comparison with the control sample, the developed shortbread contains 1.5 times more protein, 2.6 times less fat, 3.1 times more dietary fiber, 4 times more potassium. The amount of calcium and phosphorus increased by 2.2 times, and magnesium and vitamin E – by about 5 times. The energy value of the new cookie decreased by 26.5% compared to the control. Based on the conducted research, a recipe for a new type of shortbread " Solnyshko" with a high content of minerals and vitamins has been developed, which can be recommended for inclusion in the diet of people who adhere to a healthy lifestyle, as well as those who have a deficiency in these vitamins, minerals and polyunsaturated fatty acids.