Research of consumer properties of butter cookies composed of non-traditional raw materials

Abstract

This paper examines the influence of non-traditional raw materials of plant origin on the formation of consumer properties of functional butter cookies. It considers the biological value and balance of wheat and spelt flour. It scientifically proves that the lysine content (the most deficient essential amino acid) is significantly higher in spelt flour than in wheat flour. The analysis of organoleptic and physicochemical properties provided a basis for determination and scientific substantiation of the composition of butter cookies. It is found that it is technologically possible to use 40% of spelt flour of the total flour weight and 4% of barley malt extract. This dosage ensures high consumer properties of the products. It was proved that cookies with spelt flour and barley malt extract have higher quality characteristics during the entire shelf-life, as compared to the control samples. It was found that new potentially healthy ingredients of plant origin can enrich butter cookies with minerals, protein and some essential amino acids, enhancing the nutritional and biological value of the finished products. The results obtained in this paper have practical significance for improving the biscuit baking technology, namely, for enhancing its nutritional and biological value.