Technology of Flour Confectionery Products with Dietary Supplement "Baktosyla"

Abstract

Topicality. The unfavorable ecological situation, stressful lifestyle during the war state led to weakening of immunity and a sharp increase in diseases of the population, including diabetes. Based on the conditions above, the research consists in solving the problem of developing the technology of flour confectionery products using the dietary supplement “Baktosyla”, which is a natural sugar substitute, and is able not only to increase the quality of final products, but also to satisfy the physiological needs of humans in nutrients and energy. The aim of this article is the scientific justification and elaboration of shortbread cookies technology using the dietary supplement “Baktosyla” of increased nutritional value for sanative prescription. Research methods. The following research methods were used: analytical, organoleptic analysis, physico-chemical, statistical, mathematical processing of results using computer technologies. Results. In the process of experimental study, the shortbread cookies technology was elaborated with the replacement of 100% sugar in the shortbread dough with the dietary supplement “Baktosyla”. It was proved that the shortbread cookies “Baktosyla” have a higher organoleptic score (4.96 points) compared to the control sample (4.87 points). Additionally, it was investigated that when replacing sugar with the dietary supplement “Baktosyla” the springy and elastic qualities of the dough decrease, and the plasticity of the dough increases by 7.9% compared to the control. In terms of nutritional value, the amount of carbohydrates in the developed product decreases by 49.26%, but the amount of fiber, minerals (Na, Ca, Mg, P, Fe) and vitamins (B1, B2, C) increases. Conclusions and discussion. The developed technology of shortbread cookies with the dietary supplement “Baktosyla” led to the improvement in the nutritional value of the finished product and decrease in the energy value, which makes it possible to recommend it for implementation in the food industry and restaurant establishments for sanative nutrition.