Abstract
Recently, a lot of attention has been paid to the development of products with a low glycemic index, low sugar content and no animal proteins. The use of oatmeal, corn and chickpea flour, mineral carbonated water in the biscuit recipe allows you to improve the sensory properties of the product and use it in the diet of people with celiac disease and diabetes mellitus. The biscuit production technology is simplified: the whipping operation is excluded. The biscuit dough is raised thanks to baking powder and mineral carbonated water. The modeling of the component composition of biscuits and the selection of alternative ingredients were made: wheat flour was replaced by oat and corn flour; egg products - for chickpea flour and mineral carbonated water; sugar - for FitParad No. 8 sweetener. The optimal amount of each ingredient has been selected. Three model biscuit samples with different amounts of alternative components have been developed. Their sensory evaluation was made, on the basis of which an optimised recipe for a dietary biscuit was selected.
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