Технология коржиков со сбалансированным жирнокислотным составом

Abstract

The article presents the results of research on the development of the technology of biscuits using non-traditional plant raw materials. In the course of the work, the replacement of a part of the premium wheat flour in the dairy crust recipe with a mixture of rice (17%) and sesame (11%) and the replacement of butter with camelina butter in an amount of 5% by weight of the product was justified. It was found that the introduction of functional raw materials gives the products a moderately sweet milk taste with a pleasant nutty aftertaste and orange color. The resulting products are characterized by a balanced fatty acid composition of ω-3 and ω-6, enriched with minerals and vitamins. Calculation of the nutritional value showed that the consumption of 100 g of the developed biscuits covers the daily need of an adult for polyunsaturated fatty acids of the ω-3 and ω-6 families by 37–75% and 19,4–31,5, respectively. The protein content rises by 1,5 times, and the carbohydrate content decreases by 1,16 times. At the same time, the degree of satisfaction of the daily requirement for potassium increases – by 2,3%, in calcium – by 7–7,5%, in phosphorus – by 12,6%, in magnesium – by 16,3%, in iron – by 7,3–13,3%. The degree of satisfaction of the daily requirement for vitamins B1 also increases – by 19,7–20,9%, B2 – by 2,2–2,3%, PP – by 8,1–9,3%, E – by 1,6–1,7% compared to the control sample of dairy cakes. The developed products can be recommended for preventive nutrition, people adhering to a healthy lifestyle, as well as school-age children, pregnant and lactating women who have a deficiency of ω-3 and ω-6 fatty acids in the diet