Expanding the range of flour confectionery products for specialized nutrition

Abstract

Currently, the range of flour confectionery products for nursing women is not large, although this group of the population needs specialized food products. The aim of the work is to develop a functional sugar cookie using non-traditional types of flour for feeding nursing women. The object of study was a traditional sugar cookie. It was decided to improve the biological and nutritional value by adding non-traditional flour varieties to the recipe. Pumpkin seed flour and soy flour are rich in essential amino acids and minerals. Experimental samples were baked with different dosages of pumpkin and soy flour in the composition. By the method of organoleptic tasting, a sample with a ratio of wheat, soy and pumpkin flour, respectively, 70:20:10, was selected for further research. To improve the flavor characteristics of the product, it was decided to add a liquid extract of roasted chicory. When using 100 g of sugar cookies, the daily energy needs are covered by 15%. The needs for carbohydrates are covered by 10%, in fats by 25%, and in proteins by 12%. Cookies contain a large amount of vitamin E 22% and vitamin K 25% of the daily value. Trace elements are also contained in sufficient quantities: 34% copper, 29% manganese, 20% magnesium, 19% phosphorus. The coefficient of biological value of proteins is higher than that of traditional sugar cookies. The biological efficiency of lipids is quite high. The indicators for PUFA are high, however, the score for NLC and oleic acid is close to the "ideal lipid".