Abstract
Nowadays, most manufacturers are strategically focused on making healthy food products. Flour confectionery is a promising group of food products in this respect. The expansion of the range of flour products is due to the introduction of additional raw materials, one of the options for which is pectin. The aim of the research is to study the effect of different types of pectin on the detoxifying properties of biscuits and their quality indicators. The objects of research are three types of pectin (beet, apple, watermelon) and samples of butter biscuits. In the course of the work, generally accepted methods were used. The influence of the type and dosage of pectin on the quality of butter biscuits has been determined. It has been experimentally proven that the complexing ability of butter biscuits depends on both the type of pectin and its dosage. Cookies with the addition of beet pectin when kneading the dough have a greater complex-forming ability. The optimal dosage of pectin was established - 0.3% to the flour mass. The results obtained show that the addition of pectin to the recipe for butter biscuits improves its quality indicators, allows you to remove xenobiotics from the human body.
Highlights
The main trend in the development of modern society is the growing interest in healthy food products
For creation of cookies with detoxifying properties, we studied the influence of prototypes of pectin and their dosage on the quality indicators of butter cookies
4, 5 it can be seen that the moisture content of the cookies, depending on the type of pectin, is different, which is explained by the individual characteristics of the waterholding capacity of the type of pectin
Summary
The main trend in the development of modern society is the growing interest in healthy food products. In solving the problem of providing the population with food for dietary, prophylactic purposes, the release of food products enriched with dietary fiber, namely pectin substances, is of great importance [3,4]. Pectin substances remove from the human body almost any kind of toxins associated with pollution and contamination of the environment, and are classified as effective therapeutic and prophylactic enterosorbents [5,6]. Depending on the usage of plant material, pectins are classified according to the degree of esterification. If the degree of esterification is 50% or more, pectin is considered highly esterified, below 50%, low esterified. Low ester pectins are good complexing agents and can function as a detoxifier
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